Portside

Though clearly African in origin, its inclusion in cookbooks like the Sarah Rutledge's Carolina Housewife indicates that even before the Civil War the dish was being eaten by black and white residents of all classes in the Lowcountry.

Adrian Miller is a food writer, James Beard Award winner, attorney, and certified barbecue judge. His third book, discussed here, is third book, Black Smoke: African Americans and the United States of Barbecue.

Adrian Miller is a food writer, James Beard Award winner, attorney, and certified barbecue judge. His third book, discussed here, is Black Smoke: African Americans and the United States of Barbecue.

Because plants require far fewer resources — water, land, fossil fuels--eating lower down the food chain is more environmentally efficient. However despite the hype, plant-based meats might be less sustainable than they appear.

Sophia Roe, a Brooklyn-based chef and food advocate, wants to mobilize food conscious consumers and celebrate those responsible for feeding people. “Food is the single most important thing that we can put in our bodies outside of water,” she says.

The research project, “Reuniting the Three Sisters,” explores what it means to be a responsible caretaker of the land from the perspective of peoples who have been balancing agricultural production with sustainability for hundreds of years.

For many Native Americans, the Covid-19 toll and the struggle over racial inequity make this high time to re-examine the holiday, and a cruel history.

Anne Willan weaves culinary history, writing and teaching into her fascinating new book, Women in the Kitchen.

In a series of short essays, Marion Nestle discusses her current thinking on food-system issues in her new book, Let’s Ask Marion.

Sustainability is not just an action; it’s a mind-set; working with the earth as a steward; prioritizing both ingredients and labor.