The objectives of the Mandala Kitchens Project are multifaceted, providing culinary training and catering job opportunities for those who can’t afford it or who have barriers to employment.
“When we were incarcerated, we were eating non-quality food for years and years. Food that could be causing cancer and illnesses. But now we get to make food and share it with love and thoughtfulness.”
In a new monthly column, Natalie Pattillo talks to people working at the intersection of food and social justice in New York City.
With these traditional tapas offerings, Galician chef Ruben Rodriguez takes diners on a sentimental journey into his childhood.
The East Village hotel is making delicious naturally leavened loaves with Northeast-sourced flours.
From the Upper West Side to the Bowery, here’s where to ring in the Year of the Pig.
Rose Michel fled an abusive relationship and found joy in food. Now she brings her pumpkin soup, griot and black mushroom rice to the masses.
It’s rare for New York restaurants to escape the fate that gentrification can bring, but Kopitiam has done just that.
Not every restaurant caters to kids well while still feeling mature, but here’s one that nails it.
“This place isn’t exclusive. From the beginning, we always said that we wanted to be the neighborhood cocktail bar.”
We talked to artists and the writer Junot Díaz about the significance of this iconic coffee to the Latinx community.
“There are a lot of lonely New Yorkers and sometimes they just come to their local bodega to have conversations or get things off their chest.”
