Hillary Eaton
How Hawaii’s Culinary Revolution Conquered the Luau
From faux regional cocktails to lackluster takes on island cuisine, the luau has served as a sort of stationary Disneyland ride for tourists—but a few Hawaiian chefs are trying to change that.
Eat These Flowers Off the Side of the Road
Nasturtium is a peppery plant that can be eaten raw or cooked. Better yet, they are ridiculously easy to forage in the West Coast, especially in your neighbor's backyard.
There's Blood and Bladders in Your Wine
Fining—the process of purifying wine of unwanted tannins, sediment, and colors—is often done with the help of some pretty freaky animal products, like blood, fish bladders, and crustacean exoskeletons. Vegetarians, drink up.
Wild Ginger Is the Designer Imposter of the Rhizome World
In the final installment of our spring foraging series, we turn to wild ginger. It might smell and taste like the stuff you can find at any market, but this untamed rhizome isn't related to proper ginger at all.
The Best Ramps Will Blow Your Head Off
We checked in with forager Steve Stacey for his thoughts on harvesting the lovely, potent, and much sought-after wild leek. Variously known as ramps, these short-lived alliums are basically the seasonal chef’s wet dream.
Fiddleheads Are the Beyoncé of Foraged Foods
We’re kicking off our foraging series with the queen diva—the Beyoncé, if you will—of springtime foraging. The fiddlehead is a plant whose annoyingly short season is only made more finicky by its remote growing region and temperamental nature.
José Andrés Wants the World to Cook with Sunlight and Biofuel
One of the least-discussed but most pressing issues in modern kitchens is their reliance on conventional but unsustainable fuels. World-renowned chef José Andrés is trying to change that, one solar cooker at a time.
Inside the Gut-Stuffing World of Feederism
There’s much, much more to the feederism than the 1,000-pound women fetishized in the press. For many feedees, stuffing their bellies with food is just another tasty way to get off—but it's not always as simple as that.
Getting Blazed with a Napa Valley Master Cooper
At the Seguin Moreau cooperage in California's Napa Valley, a man named Douglas Rennie is hammering away at oak barrels—just as he has for the last 24 years. Rennie is a master cooper, keeping the ancient art of wine barrel-making alive.
Vegetarian Children Are a Complicated Breed of Eaters
In 2014, hipster baby have gotten out of control, but now there’s a revolution of young children who are full-on, hardcore vegans and vegetarians.
This GMO Scientist Plays God with Your Corn
No matter what side of the line you stand on, GMOs are deeply rooted in the average American diet. To put a human face on genetic modification, we tracked down a biotechnologist who is currently working for an undisclosed biotech firm and spoke to him...
Diving for Salty Gold in California
Stephanie Mutz is California’s only female sea urchin diver who supplies fresh uni to some of LA’s top restaurants like a drug dealer. She hunts for it in Santa Barbara, a product that has earned the name “California gold” for it’s insanely luscious...