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Fact and friction in American food

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Existential. Experiential. Cultural. Religious. Ethical. Complicated.

The pandemic has transformed America’s dining landscape into an oligopoly dominated by chains

05.12.2022

Adam Reiner

Babka, borscht … and pumpkin spice? Two writers talk about Jewish identity through contemporary cookbooks.

05.05.2022

by Charlotte Druckman + Rebecca Flint Marx

The dining shed—soon to be banned in NYC—awakened a sense of what’s possible with the city street

03.24.2022

by Aaron Timms

New study finds PFAS in food wrappers from Chick-fil-A, Burger King, McDonald’s

03.24.2022

by H. Claire Brown

As the pandemic ebbs, surviving restaurants face a new challenge: each other

03.09.2022

by Karen Stabiner

Why climate change will lead to more contaminated produce—and more food poisoning

02.24.2022

by Lela Nargi

New York City’s “Vegan Fridays” school-food program is as vegan as its mayor—that is, not entirely

02.09.2022

by Jessica Fu

School lunch menus get temporary revamp via new USDA rule

02.04.2022

by Jessica Fu

Publish the plantain: Why this venerable, global fruit deserves a book of its own

01.21.2022

by Jessica Kehinde Ngo

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Fact and friction in American food

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