Signed: At the Table: The Chef's Guide to Advocacy (Katherine Miller)

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Signed: At the Table: The Chef's Guide to Advocacy (Katherine Miller)When Katherine Miller was first asked to train chefs to be advocates, she thought the idea was ludicrous. This was a group known for short tempers and tattoos, not for saving the world. But she quickly learned that chefs and other leaders in the restaurant industry are some of the most powerful forces for change in our troubled food system. Chefs are leading hunger relief efforts, supporting local farmers, fighting food waste, confronting racism and

a radical challenge to how we think about drugs

Höllmann's award-winning history revisits the invention of noodles

stuff that comes from factories

and a primary ingredient in herbalist Katrina Blair’s recipe for Okra Marshmallow Delight

Tablet’s list of the 100 most Jewish foods is not about the most popular Jewish foods

The fair is a place for communities to come together and share some of the most meaningful moments in life that can evoke affection and nostalgia

Piecemeal presents a way for cooks to create a flexible repertoire of meals without doing a ton of work at one time

Pastries: Cinnamon Knots and Cardamom Morning Buns

we have been granted a look into Bourdain’s life through the stories and recollections of his closest friends and colleagues

in one way or another

and North African cooking

Though their stories vary