W Journal
For Curanderos, Cures Come From the Ground Up
A new generation of Mexican folk healers look to ingredients for healing and reconnection with ancestors.
Through India’s Long History, the Betel Leaf Remains a Constant
While different regions might have different names for it, paan holds a prominent place in everything from after-dinner snacks to religious ceremonies.
The Dying Art of Sardinian Biscuit Making
Once central to social life on the Italian island, the pastime that was replaced by convenience foods may be making a comeback.
Asafoetida’s Lingering Legacy Goes Beyond Aroma
The pungent spice is beloved in dishes from many parts of India. It also has a special role in the caste system.
Nettles Bread and the Fall of the USSR
Three friends reflecting on feast during famine in Georgia.
The vineyards of Southern Vietnam
French colonizers left a legacy of winemaking in the country, but today’s producers are also making other grape drinks in line with local preferences.
In Goa, One Sausage to Rule Them All
The choris is porky, fatty, spicy blend of the best of colonial culinary influences and local ingenuity.
Breaking Bread in Hyderabad
With its quintessential naans and kulchas, the breads of Hyderabad, a city in South India have a history and taste to match.
Fried Fish Is a Fixture in Black American Cuisine
With iterations belonging to many groups and cultures, this cheap and easy dish is at the center of community.
Summer in Sweden: Where the Wild Berries Grow
In the countryside, foraged foods are available for the taking. The problem is not enough people to eat them.
Juneteenth: Origins and Myths
The Juneteenth story starts in Galveston, Texas. In the early 19th century — the middle period of the Transatlantic slave trade, this coastal Texas town, just 800 miles from Cuba, was an integral global trading hub, and a go-between for colonists, traders and enslaved Africans from Cuba.
No More Performing
Since our inception, origin has been the central thesis of our work. For us it has never been esoteric; It’s about reclamation and reckoning. What good is contemporary analysis absent historical knowledge?
Freedom of Eats
We’d sit together and eat and I could see her travel back in time to when it was her father and her at the table. A grounding that only comes from a dish cooked by someone you love.
Reclaim
“To retrieve or recover (something previously lost, given or paid) obtain the return of.”
It started with the soil. The kitchens at home. The hearts and minds. It started there. The stirring that led to these five women reclaiming their time, their narrative and their crops.
Hong Kong’s Cha Chaan Tengs
Charisma personified in Hong Kong’s 1950s-style Canto-Western diners that have won the hearts of Hong Kongers cross-gernation.
Whetstone Dispatch: Amish Pickles
In this week's Whetstone Dispatch, @mrdavidp visits the Amish community in Lee County, Michigan, one of the nation's largest, to explore their pickles and pies.
Moroccan Chicken with Preserved Lemons & Olives
In Morocco, old ways of cooking are still very much alive, like this family recipe, chicken with preserved lemons and olives sourced from Abdullah, a local olive merchant in the Casablanca Habous quarter.
Whetstone Dispatch: Sri Lanka - Ceylon Tea
In this Whetstone Dispatch, we are brought us to Sri Lanka where we learn the origins of Ceylon tea and meet the people who bring the practice to life.
Whetstone Dispatch: Tanji Fish Market
Today we bring you to the world famous Tanji Fish Market in The Gambia. Our host, fishmonger Alagi Sarr, shares with us the pride of the village, the #bonga fish, and demonstrates their distinctive way of smoking and preserving it.
Whetstone Dispatch: Kampot Province, Cambodia
In this Whetstone Dispatch, we visit the #Kampot Province of Cambodia to learn about the pepper of the same name at Sothy’s Pepper Farm.