We’re standing in a dark hut marked #5 wearing squeaky rubber boots and brightly colored hairnets, but looking around, it feels like we should be wearing space suits. In every direction, shaggy brown masses are propped up on cold metal shelves stretching as far as the eye can see, and[...]

A bitter wind ripped along the valley floor, through wild olive trees and up the crumbly hillside where everything was sucking. My interpreter, Mavi, and I were shivering and walking with no end in sight. Then again, nothing was in sight—it was the middle of a dark night in the[...]

You wouldn’t believe how hard it has been to explain what indigenous food is,” chef Sean Sherman tells me. “I’ve had the same conversation over and over. I have to go back to the beginning all the time.”For Sherman, a Sioux chef championing indigenous food, going back to the beginning[...]

By Monday, five days after Hurricane Maria made landfall in Puerto Rico, a crew of volunteer chefs and I were gathered in the generator-powered kitchen at José Enrique’s restaurant in San Juan. By the end of the day, we’d prepared 1,000 meals—some people had traveled three hours from towns across[...]

Outside the Cuchillos Ojeda workshop entrance lies a six-foot-high pile of discarded stainless steel. Inside the building, a tiny knife factory in the town of Sayula, Mexico, a small group of men work on whirring machines. Nearly every surface is stacked with knives in various stages of creation, including cocobolo[...]

People need to be saved from their own terrible ideas. That includes lawmakers: American lawmakers, British lawmakers, and even Thai lawmakers. Today, Bangkok officials announced that street food is to be banned from the city, which is not only the capital of Thailand but also the de facto capital of[...]