Last month, the venerable James Beard Foundation announced it was canceling its annual awards. The nominating committee needed to rid itself of “systemic bias,” and as others reported, despite a recent focus on racial and gender diversity, Black chefs and restaurants were still being shut out. That’s exactly what Beard himself would have wanted, says John Birdsall, author of a forthcoming biography. “Whatever his sins,” he writes for The Washington Post, “he always championed an expansive, democratic notion of food.” Celebrating an industry backed by deep-pocketed investors? Awards shows hosted by Robin Leach, with “limited-production Napa cabs swirled in voluminous glasses”? No thanks.
Every year, California dairy farms emit hundreds of thousands of tons of the potent greenhouse…
Highway 7 runs north-south through western Washington, carving its way through a landscape sparsely dotted…
One of the greatest pleasures I had as a child growing up in the Chicago…
Undocumented immigrants experience food insecurity at much higher rates than other populations, yet they are…
Writer Charlotte Druckman and editor Rebecca Flint Marx are both Jewish journalists living in New…
Last fall, first-year law student Karissa Kang arrived at Yale University and quickly set out…