Longtable Project

SEOUL FOOD : Allium: A small kitchen of many layers dailymaverick.co.za/article/2022-0…

via @NYTimes nytimes.com/2021/12/28/din…

A TOAST: Karen Dudley’s journey from cooking at The Kitchen to cooking at home dailymaverick.co.za/article/2021-1…

ANNOUNCEMENT: The Eat Out Awards are coming back with a new chief judge : eatout.co.za/article/eat-aw…

via @NYTimes nytimes.com/2021/11/26/t-m…

José Andrés Launches Media Company Telling Creative Stories Through Food finedininglovers.com/article/jose-a…

Rene Redzepi Says Noma is Changing finedininglovers.com/article/rene-r…

Business Maverick: Bezos Gives $100 Million to José Andrés After Return From Space dailymaverick.co.za/article/2021-0…

Restaurants are shortening menus because of new industry realities. But small menus are better anyway, writes @rtsugar nym.ag/34Wrizh

Ask Umbra: I’ve been seeing more “regeneratively grown” labels on food, most recently on a carton of eggs. What exactly is regenerative farming and is it actually better for the planet? bit.ly/2SoJVZZ

Mariage Frères, or discovering the world in a cup of tea dlvr.it/S0J3MP

Diana Henry Is in the Salad Lab!, by @EmilyRNunn eatsomesalad.substack.com/p/diana-henry-…

CIAO TOWN: Venezia revisited: Cape Town’s first gelato gets a reboot dailymaverick.co.za/article/2021-0…

via @NYTimes nytimes.com/2021/05/03/din…

Ottolenghi’s Easiest Recipes Ever newyorker.com/humor/daily-sh… via @NewYorker

Spare Tonic Is Taking the Waste Out of Whey grubstreet.com/2021/04/spare-…

How COVID-19 is forcing us to fix our country’s food insecurity : eatout.co.za/article/covid-…

via @NYTimes nytimes.com/2021/03/27/sty…

For @thekitchn's Cookbook Club this month, I got to interview Sean Sherman from @the_sioux_chef and it was a total joy. thekitchn.com/sioux-chef-sea…