The Ainu, an indigenous group residing in northern Japan, have an incredible, traditional food culture. In particular, Ipe—a central principle of Ainu food culture—relies on a commitment to sustainability and foraging, eating from the bounty of nature, especially Hokkaido's biodiverse forests and waterways. The Biratori Ainu Culture Preservation Association, which plays a leading role in…
What does it mean to cook between cultures? For many writers, chefs, and home cooks, the kitchen is where inherited traditions meet new identities, creating food that reflects migration, memory, adaptation, and belonging. Hosted by Bettina Makalintal, a senior editor at Eater, Eric Kim, Zaynab Issa, Hawa Hassan, and Stacey Mei Yan Fong will discuss…
New York's food history isn't just about its iconic dishes and institutions—it's one that's shaped just as much by migration, labor, race, neighborhood change, and the everyday meals made in home kitchens and restaurants. In this two-hour conversation, Alexander Smalls, Ruth Reichl, and Jane Ziegelman join moderator and New York Times journalist Julia Moskin to…
