Portside

Recently, the boundaries of what a cookbook is or should be are changing, including cookbooks as a form of resistance.

I continue to seek healing in the kitchen, the way I recover from the churning news cycle of sickness and police violence.

The thing about food is that everyone eats, whether it’s written about or not; knowing how to cook can be political because in times of economic uncertainty, it can sustain you not just with nourishment, but with the money needed to survive.

In New England towns like Fall River, Massachusetts, or East Providence, Rhode Island, Portuguese restaurants and markets carve out an identity of ’60s and ’70s nostalgia.

Inspired by similar efforts in New York City, a growing mutual aid network of Community Fridges assists in setting up community-run, free-food fridges in LA and offers resources and tips for people to do so themselves

Harry Burt became the frst ice cream vendor to move from pushcart to truck, a move that changed how countless Americans eat—and how they experience summer.

Undermined by displacement and centuries of cultural assimilation, indigenous foodways are careening toward extinction. A number of increasingly prominent Native chefs hope to change that.

The debate over Aunt Jemima and other food mascots and their own problematic brand marketing stirred up a lot of curiosity about food and race; these books about food and Black identity add to the conversation.

The fight against systemic racism and police brutality is alive, and we feel it’s critical for us as a publication to participate by elevating a diverse group of voices across our platforms.

As a culinary historian, Lavada Nahon is working to bring the state’s African American history to light. “There’s a lot of under-told stories in Black history,” Nahon says.