Spring 2021

A Taste of Remembrance: Keeping Memories Alive Through Food

By Jose M. Ripol Memories are particles of the past. They represent lived moments we have lost on our journey to the present. However,...

Eggs, Beans and Greens, Oh My!

By Jenna Rice Canned beans and eggs can transform into the ultimate comfort food with a squeeze of lemon and a few greens tossed in. I...

WeChat & Dumplings: Bridging a Digital Diaspora During Covid

By Xiaoya Yuan When the pandemic shut down New York City, WeChat stepped in to connect struggling restaurants with customers stuck at...

Normative Discontent and Performances of Pleasure: Faking Orgasms and Curated Eating

By Tess Nissen Female pleasure both sexual and gastronomic have been systematically and pervasively controlled. Female masturbation is no...

From Queso to Kale Caesar: How COVID-19 Entered My Kitchen

By Daisy Zeijlon The ferocity of COVID-19’s descent on New York City in mid-March last year put an abrupt end to the spontaneity with...

Meat Without the Animal? The Growing Field of Cellular Agriculture

By Colleen Alexander Cell-based meat is one solution for eating meat without the environmental impact, but what does a cell-based...

Regenerating Appalachia

Regenerative agriculture represents a unique opportunity to address modern Appalachia’s poverty.