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Interest in grits is rising because of heirloom corn varieties and the backing of master chefs. But the Southern staple has deep roots that wind through economics, race, politics — and nostalgia.
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As families around the country fill their freezers with matzo balls and gefilte fish in preparation for the coming Passover Seder, a new book asks: What does it mean for a food to be Jewish?
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Kwame Onwuachi's new memoir, Notes From A Young Black Chef, isn't just about his rise from poverty to celebrated restaurateur. It's also a meditation on being a black man in a rarefied world.
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Victims are still stigmatized; many keep their trauma a secret. A new shop offers survivors an income stream, sometimes for the first time in their lives, by selling their homemade traditional foods.
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For people with celiac disease, gluten-free options were very limited until relatively recently. But the 90-year-old founder of this Oregon-based business has had his eye on that market for a while.
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Kashmir Valley, a place of stunning beauty, has been engulfed by violence for decades. While curfews often grind the rest of life to a halt, one market, sourced from giant floating gardens, is exempt.
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The foods we put in our bodies affect the kinds of bacteria that live and flourish there. A new book explores this collaboration — and the cultures whose dishes maximize the relationship.
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Gilroy, Calif., is known as the garlic capital of the world. Two Trump administration policies — one on trade, the other on immigration — are affecting the town in starkly different ways.
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Soon it will be even easier for people to find the Little Saigon Cultural and Commercial District.
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KPBS Midday EditionA cooking program in upstate New York helps veterans find camaraderie in the kitchen.
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