Discovering tiny miracles while living and cooking in an unhoused encampment. This story appears in its original print format in Meal Magazine Vol 3.
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How pizza, politics, and toxic restaurant culture made a mathematician Instagram’s unlikely crusader. Originally published in Issue #2 of Meal Magazine.
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Sean Sherman is foraging ancestral knowledge to decolonize cuisine and culture.
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Back in April, we began hearing horror stories about Covid-19 running rampant through the country’s meatpacking plants. Unwilling to disrupt the flow of cheap meat and profits, industrial slaughterhouses refused to shutter even temporarily, establish social distancing, or furnish their employees with adequate safety gear. Nobody seemed to care about the mostly immigrant workforce—except for their families.
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Over the last 15-20 years, many U.S. natives have added a new dish to their food vocabulary: pupusas. But not everyone understands why these Salvadoran snacks started showing up around major U.S. cities—and how our own government played a role in getting them there.
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All Square is an all-grilled-cheese-all-the-time, non-profit restaurant in Minneapolis — the brainchild of Emily Hunt Turner, a civil rights attorney with a background in architecture and public policy. All Square is an ambitious experiment, a potential model for helping people with records forge their way ahead. And like all serious experiments, there’s potential for failure.
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Tall Grass Food Box began as a response to the coronavirus pandemic. And it isn’t designed to benefit just one farm: it’s a collective effort to give Black farmers direct access to consumers amidst a global crisis.
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Here is a pair of poems about cooking, growing things, and maybe what it means to be alive, by Carl Atiya Swanson.
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Jason Alexannder, Managing Partner/Restaurant and Wine Director of lauded Bay Area restaurants The Progress and State Bird Provisions, writes a personal essay on the impact of the global pandemic.
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The first in a series of personal 25-minute writings by Meal Editor-At-Large Mecca Bos.
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A deep-dive chat with chefs Ann Kim, Jamie Malone, and Christina Nguyen, which is published in print in Vol. 1, No. 1 of Meal Magazine.
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