First Person

Stories behind the food we love.
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Music and Food Come Together as Part of a Vermont Virtual Event

By Sarah Strong

Pandemic times have meant being creative with virtual events. That’s how Middlebury Community Music Center in Vermont managed it, and got the award-winning “Hadestown” songwriter to participate.

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Editor’s Letter: Can We Go Out Now?

By Ken Carlton

A boy remembers his first destination food from a summer long ago, and looks forward to warmer days and hopeful nights when we can start going out to dinner with friends again.

A Q & A with Chef LaToya Larkin

By Elizabeth Hazard

It was a long road for this Houston tamale maven to make it to the top in a male-dominated field. She’d like to serve it up to Michelle Obama some day.

Struggle Meals chef Frankie Celenza with a Walmart branded bag of food

In the Kitchen with Chef Frankie Celenza of “Struggle Meals”

By Sarah Strong

Sustainable, low-waste, vegetable forward meals are what Chef Frankie Celenza creates for “Struggle Meals,” though we think they take most of the struggling out of the kitchen. Read our interview to find out what Celenza keeps in his pantry and how his style has changed during the pandemic.

The Cocktail Bandits: Encouraging a Diverse Beverage Industry

By Alexa Madeiros

Who needs a drink? With all that’s going on in the world, it’s not unreasonable to say we all might relish the occasional quaff. Spirit sales since the pandemic, in…

A Q&A with Chef John DeLucie

By Ken Carlton

Before there was food, there was music. Early in his cooking career, John DeLucie, son of a jazz playing father and Italian cooking mother, gigged live on stage at a…

Editor’s Letter: Welcome to Beyondish Country

By Ken Carlton

I pulled off at a 4-way intersection with a flashing red traffic light somewhere in the middle of central New Mexico. I’d been meandering the back roads out east of…