Reality Bites
Sarah Ben Romdane's family produced olive oil in Tunisia from the end of the 19th century until the 1950s — and with her brand, KAÏA, Sarah has picked up the family legacy, producing olive oil on the same family-owned estate. We caught up with Sarah about olive oil, Ottoman stews and Levantine rice dishes, and nostalgic eating in diaspora.
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Writer and activist Carol J. Adams, the pioneer of feminist-vegan critical theory, spends a lot of time thinking about the ethics of what we eat and how we care for one another — and she also spends a lot of her time cooking and eating with those she loves.
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Lexie Smith is an artist and baker presently based in upstate New York who spends a lot of time researching, thinking about, and making bread. She runs the online resource center Bread on Earth, which explores bread’s “potential as a social, political, economic, and ecological barometer.” In this interview, she shares her favorite spots for pastries, bagels, and loaves in New York City, as well as a variety of books and resources for learning more about bread and grains.
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Cheesemaker, farmer, and clinical psychologist Tamara Jo Hicks talked to us about growing up in Oklahoma, her great-grandmother’s chocolate cake, the art of making cheeseboards, and more.
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Maddi Bragg’s first foray into the professional food world was as a sous-chef during a social media break — a necessary step back for the YouTube phenomenon with 1.1 M subscribers. In this conversation, she elaborates on seasonal shopping, leaving home and supporting herself at 16, and her desert island cooking essentials.
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As a writer and editor for the likes of Travel + Leisure, The Wall Street Journal, or Vogue, and co-founder of James Beard award-winning food magazine Gather Journal, Fiorella Valdesolo can look back at years of powerful epicurean storytelling. In this conversation, she elaborates on her two-breakfast routine, the NYT cooking app’s comments section, and why we should all eat more kraut.
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Whether it comes to food or fashion, a certain mindfulness and elegance marks all Alexis Badiyi touches — this is evidenced by the graceful photoshoots she’s styled for the likes of Marc Jacobs or Coveteur, or the thoughtfully arranged and deliciously appealing meals she’s captured for this interview. Naturally, as a stylist by trade, she’s often found on set, or otherwise, in her own space “shooting, shopping, styling, and creating decks.” To recharge and “refill [her] inspiration,” Alexis frequents museums, soaks up nature’s sun, and dines with friends. Here, she chats about slow mornings, the vibrant family for whom food was a love language, and more.
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Chef, cookbook author, and mother Mina Stone made a name for herself as an artist and art lover's chef—first by cooking gallery dinners for Urs Fischer and others in the New York art scene.
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When it comes to tea, naturopathic doctor Maria Geyman is fully immersed. Her line of teas and herbs, Masha Tea, is rooted in years of study and experimentation. A lot of love goes into each hand-assembled bag, and it seems like Maria’s enjoying the ride. Her mission with Masha is to create “a fun, thoughtful, and sensual tea culture worldwide.” And it’s already begun: if you’re in Brooklyn, you can visit her new shop now.
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Along with being the founder of Rainbo—a medicinal mushroom based line of supplements and functional foods—Tonya Papanikolov is a Holistic Nutritionist, educator, cook, and yogi who lives in Toronto. Her work in mycotherapy builds from her platform as an educator on holistic health, nutrition, and healing through food as The Well Woman, and years spent foraging mushrooms in the Canadian forests. In this interview, she lets us in on her life, kitchen, and camera roll—proving that plant-based foods can be both extraordinarily pretty and delicious.
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For Claudia Serrato, food goes hand in hand with community. And her knowledge runs deep— she is a culinary anthropologist, decorated and public scholar, professor, chef, and womb ecologist. Her understanding of Indigenous cooking and cuisine across the United States informs her work as a Co-Founder of Across Our Kitchen Tables, a culinary hub for gender-non-conforming individuals and women of color. We caught up with her on how she brings intention into each day and reveled in her undying love for all that food can do.
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As a chef and cookbook author Julia Turshen has always been ahead of the curve when it comes to sharing ideas for home-cooking that are approachable, accessible, and delicious. Her brand new book Simply Julia, proves to be no exception. But more than that, Julia’s work actively combats the racial and gender-based discrimination that’s long riddled the food industry—she’s the founder of Equity At The Table (EATT), a digital directory that “builds a longer table” for women, non-binary individuals, and people of color working in food. Read on for a peek into the life she’s forged in the Hudson Valley.
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Christina Crawford has a storied history in food—from working in West Coast restaurants as a teen to cutting her teeth at Chez Pannise to leading food innovation at a coffee roaster in Kenya. Now, Christina is taking the fermentation world by storm as the founder of TART, where she ferments small batch traditional double-fermented vinegar.
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