Just days before her second restaurant was set to open, we spoke to Bay Area-based chef and restaurateur Reem Assil. We discussed her feelings on the precipice of opening, but also, about the industry at large. Her answers about the state of the restaurant industry would prove painfully ominous. What they revealed are some of the pitfalls of the industry prior to its COVID-19-related collapse and underscores some of the challenges it now faces in rebuilding.
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Introducing the Whetstone Radio Collective
Food Apartheid: (And Why We Don't Call it a Food Desert)
The Morality of Meat
Black Coffee
Beyond the Wheat
What Do We Mean When We Say Food Anthropology?
Spoiled Milk
Green Gold: Avocado Farming in Mexico
Wine of Volcano and Sea
Fulani Foodways with Chef Binta
Reviving Arak in Palestine
Season 3 arrives September 23
Indigenous Foodways: The Decolonized Diet
A New, New Nordic?
Culinary Commodities
Third Culture
Natural Wine: Part 2
Natural Wine: It’s Alive!
Korean Food and Modernity
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Stuff You Should Know
Stuff They Don’t Want You To Know
Stuff You Missed in History Class
Anne of Green Gables
The Art of War
Aaron Mahnke’s Cabinet of Curiosities
Stuff To Blow Your Mind