Culinary Traditions & Food Ways

Culinary Traditions and Food Ways covers issues and topics that explore the cultural, social, and economic practices relating to the production and consumption of food; and the flow, culture, traditions, and histories behind them.

Pop Life: Ice desserts to cool you off during a heatwave

It’s hot outside. But as you drip pools of sweat in yet another heatwave searing across the U.S., cool off by digging into a time-honored favorite—an ice dessert. 

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Okra is ooey gooey goodness

Okra is the “other” green you want to incorporate into your diet. The goo is good, trust me.

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Let them eat pound cake: Georgia chef uses grandmother’s cherished recipe to fund a media company hit by Covid-19 | The Light Series

A chef who loves all things savory, stepped out of her comfort zone to join the Bakers Against Racism campaign to raise needed funds for Ark Republic.

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12 places around the world to taste a great cup of coffee for International Coffee Day

Behind a good damn bean is a good concept that makes coffee both accessible and delicious. 

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The hands behind our food | Photo + Story

Behind every morsel of food are hands that cultivate the crops and culture to mold the methods that make them. In this photo story, we give face to those who harvest, cultivate and prepare food for the people.

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Deeper than pound cake: How a dessert took me on a journey of becoming a chef

For me, the story of the pound cake has two origins: one from the Brits, and the other traces itself to the lineage of women chefs who birthed me. 

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What’s your Juneteenth dinner? Chef Cassandra shares a meal from her family archives

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Juneteenth was a concept brought to Georgia from Texans. Here’s a comprehensive dinner that speaks to the complexity of my region of southern culture through sumptuous dishes.

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The fate of Black BBQ in the midst of Covid-19 | Southern Perspective: Culture + Food + Tradition series

In the midst of what may be the equivalent to the worst economic fallout since the Great Depression, will the Covid-19 crisis, aka CoronaVirus, decimate the legacy of 100 percent, black-owned barbecue joints?

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33 farmers offering locally-raised beef, poultry and pork when commercial meat plants shutter

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Residuals from the meat industry’s work stoppage are showing on the shelves of empty grocery stores across the country. Now shoppers are saying that the meat shortage moved from imminent to a present reality. 

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Cherokee Nation stores heirloom seeds in Svalbard seed vault, first US Native nation

Seeds contain DNA, which have stories. The Cherokee Nation has found innovative ways to preserve those stories by storing important indigenous food crops.

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