My Unsung Sheroes – Susan Moon

Just a spoonful satisfyingly sears on the way down, tickling all the microvilli on its magic school bus trip through the body. A taste so tangy, a flavor so fearless. Anything but diluted, the way I’d always told myself to be.

Failing to Eat a Local Delicacy – Michael O’Mahony

Lorighittas are a type of pasta made in one small village, Morgongiori, on a side of a mountain on the east of Sardinia. Only the women of this village, and only some of them, know how to make lorighittas. A lorighitta is effectively a woven pasta made from a dough of semolina and water. Each…

ONE POEM – Elizabeth Wilson Davies

The unconsidered diaries of family life fall open at once favourite recipes,
bittersweet imprints on the page of stained, smeared, sticky memories.

What Makes a Proper Yorkshire Brew? – Lucinda Maitra

Rather than a distant past we can simply overcome or attempt to forget, our relationship to the historical atrocities of violent imperialism is difficult and clearly far from over, despite attempts to suggest otherwise.

COMFORT FOODS // Dissecting the Heart of Mandu – J.A. Pak

Dissecting the Heart of Mandu The Chinese, Mongolians, Japanese, and now the Americans and Europeans are in my food, but are the Turkic nomads there as well? Intriguing and exciting. A mandu (만두) is a Korean dumpling. A savory dumpling with a filling of meat. It’s usually boiled but it can also be steamed, pan-fried,…