Matthew Zuras
Andrew Zimmern Thinks We Need to Remember the Past to Create a Better Food Future
I spoke with Andrew Zimmern, host of Bizarre Foods, about why we should care about the world's disappearing culinary traditions.
Nectar-Drenched Snow Flows Though the Veins of New Orleans
Many things divide the people of New Orleans, but the shaved ice treat known as the Cream of Nectar Sno-Bliz might be the one thing that they can all agree upon.
Why This New York City Restaurateur Is Getting into the Weed Edibles Business
Ron Silver is many things: chef, painter, and owner of Bubby's, a family of casual diner-style restaurants. But he's decided to finally come out of the marijuana closet and get into the edibles business.
Dirty Work: Basque-ing in the Garden with Alex Raij
Txikito's chef Alex Raij stopped by the MUNCHIES garden to whip up a menu of garlic soup with salted cod, a whole trout pan-seared in olive oil, and tender lettuce dressed with tuna and anchovies.
Why New Orleans Needs to Protect Its Culinary Culture
Concerned that New Orleans natives aren't getting their fair shake in the city's restaurant industry, chef John Besh has established a scholarship program to help them kick-start their culinary careers and preserve New Orleans' food culture.
Brooklyn's Gourmet Weed Cooking Class Won't Get You Too Baked to Function
There’s a big difference between sipping a beer or two in your backyard and binge-drinking yourself into oblivion with a nightlong stream of tequila shots. Why shouldn’t marijuana edibles and drinkables have the same degree of breadth, nuance, and...
This New Orleans Sandwich Shop Is Turning the Po'boy Inside Out
Born in the back of an Irish bar in the French Quarter, Killer Poboys serves internationally inspired, chef-driven takes on the city's classic sandwich.
Inside New Orleans' Infamous, Formerly Nude Gay Bar
More than a year after the last swimsuit came off at its pool, I decided to visit The Country Club to see if the hedonistic character of the place had disappeared.
How the US Army Influences Almost Everything in the Supermarket
I joined Anastacia Marx de Salcedo, author of Combat-Ready Kitchen, on a tour of a supermarket to examine how the US military has had a hand in just about everything we commonly eat.
Michael Pollan Wants You to Get Off the Internet and Back in the Kitchen
I spoke to slow food evangelist Michael Pollan about his new Netflix docu-series Cooked and why everyone should learn how to roast a chicken.
How to Turn a Bakery Into a Hub for Social Justice
East Harlem's Hot Bread Kitchen is more than just a bakery. It's also a vocational school for immigrant women, empowering them to gain a foothold in the culinary industry.
Dirty Work: The Magic of Microbes with Sandor Katz
Sandor Katz, a fermentation expert whose obsession with funky foods has earned him the nickname “Sandorkraut,” stopped by the MUNCHIES Garden to make sauerkraut and talk about what literally gets his juices flowing.