SELECTED WORK
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After war broke out in Gaza and Mirna Bamieh had to leave her home in the West Bank, she took up fermentation as metaphor in uncertain times.
A beloved Southern candy reveals a deeper story of slavery, incarceration, and resistance through the life of activist Robert King.
In this episode of Meat and Three, I share the story of Bidii Baby Foods, an Indigenous-owned baby food company that’s nourishing a new generation through ancestral knowledge and traditions.
This episode is a celebration of cheese: its rich history, magical properties, and the joys and challenges of making it. I let the curds guide my way and put my fate in the hands of a modern-day practitioner of tyromancy, the ancient art of cheese fortune-telling.
What can a piece of candy reveal about power and resistance? Through the story of Robert King—one of the Angola 3—this award-winning audio piece traces the history of Louisiana pralines, uncovering how a beloved sweet is shaped by the intertwined legacies of slavery, prison labor, and the fight for justice. Blending deep reporting with narrative storytelling, it reveals how everyday food can carry the weight of history.
Salt-rising bread is an anomaly in our white-bread world. It’s pungent, dense, and undeniably divisive. But, it’s also beloved by a small, dedicated group of bakers. So, why does this bread stir up such strong feelings? And why do they continue to make it? To find out more about this peculiar and precious bread, I spoke with the keepers of this disappearing tradition.
In this episode of Meat and Three, I dive into the world of radical feminist restaurants from the 1970s, with a focus on Bread and Roses in Cambridge, Massachusetts. These community-built spaces offered more than just meals—they provided a hub for feminist activism, cultural expression, and social change.
Our team ventured into the heart of Times Square, navigating the chaos to a promised land of escapism and tropical delights – Margaritaville. This story celebrates the commitment, camp, and ingenuity that define Margaritaville, challenging conventional ideas of what it means to be authentic.
This episode of Meat and Three delves into how acknowledgment and celebration can be powerful tools for social change and sustainability. My story is a love letter to the marginalia in vintage cocktail books, a reminder that history isn’t just confined to textbooks—it’s shaken, stirred, and poured into the drinks we share and the stories we tell.
A bizarre chewing craze exposes the long history of diet culture and the strange promises of “scientific” eating.
In 1936, the Party suddenly switched from denouncing bubbly to mass-producing it.
A simple fruit becomes a national obsession and a symbol of loyalty during China’s Cultural Revolution.
They welcomed women back when American restaurants prohibited dining without a man present.
David Maxwell’s hobby has become essential to the field.
An examination of intersecting crises and the compounded vulnerabilities faced by Asian American women.
Maria Ylagan Orosa was a pioneering Filipino chemist whose innovations transformed food science and helped sustain resistance efforts during World War II. Yet her contributions have long been overlooked. This deeply researched biography restores her to the historical record, tracing how her work intersected with science, nationalism, and survival. The piece has been cited by The New York Times and featured in multiple anthologies.
It helps to have cold storage and room to hold a wake.
As the Gold Rush brought more settlers to San Francisco, battles erupted over another substance of a similar hue: the egg yolks of a remote seabird colony.
Georgia Gilmore’s cooking fueled the Montgomery bus boycott.
On the ninth day of Attukal Pongala, an entire city is devoted to women and their sacred offering.