Eiraku is the last surviving sushi bar in a cluttered neighborhood in an obscure area of Tokyo. Caught between the rarified world of $300 dinners and the brutal efficiency of chain-restaurants, mom-and-pop shops like Eiraku are fast disappearing.
In her new book, "Farming While Black: Soul Fire Farm's Practical Guide to Liberation on the Land," Leah Penniman describes her journey as a woman of color reclaiming space in the agricultural world while providing a comprehensive guide for others who want to follow her path.
Chef Sean Sherman, CEO and founder of the Sioux Chef, wants people to know the true history about the Thanksgiving holiday — and give you a better way to celebrate it. That means learning about the land we live on, the original people who still live on this land and the food we have in common.
Wampanoag leader Massasoit Ousamequin sat with “some ninety men" at the first Thanksgiving table in 1621, likely eating goose, duck and venison rather than turkey. A savory seasonal sobaheg stew, yes. Mashed potatoes — nowhere to be seen. Corn, a cornucopia.