#decolonizing-baking

#decolonizing-baking

Miami's bagel culture has never seen brighter days, especially with the post-COVID influx of New Yorkers bringing higher expectations for the city's bagels.

Jose Andres emphasizes the urgency of addressing the fertilizer supply crisis, stating, 'When fertilizers don't arrive in time for key planting windows, yields can fall in the following harvest cycle.' He highlights the severe consequences for poorer countries, noting, 'In places like Haiti, they don't serve you a kilo of rice, they serve you one ounce at a time.'

"We're bringing our childhood memories to the table, and now people are paying attention," said Erick Rocha, pastry chef at Corima in Manhattan and the all-day cafe Vato, in Park Slope, Brooklyn, where conchas regularly sell out.

Using canned chickpeas as a meat substitute in a Buffalo chicken-inspired recipe is one of the best uses for canned chickpeas, and the swap couldn't be easier.

Griot is considered a national dish of Haiti and all it takes is a taste to understand why. Adored by José Andrés, this dish is a wonderful mix of cooking techniques; marinated pork shoulder is slowly braised and then fried, leaving the meat tender and flavorful.

The concept is exactly what it sounds like: a crisp, buttery bureka shell gets packed with spiced tomato sauce and a soft, jammy egg, essentially folding shakshuka into a handheld pastry.

"What we didn't expect was the response - customers were coming by, messaging us, and sharing stories about what the restaurant meant to them. It made us realize this wasn't just a place to eat - it had become part of people's routines and memories."

"Only Goods was born of this idea of putting a spotlight on Latin American culture, but also a nod to younger Danny Garcia and the dream I had to open a restaurant."

Jatee Kearsley built Je T'aime Patisserie with a mission to make high-quality French desserts accessible to everyone, including customers who pay with EBT.

"We want to basically make it easy for the entrepreneur to succeed and thrive," said state Rep. Ryan Gonzalez, the bill's Republican sponsor.

Arepas have been found in Central and South American homes for centuries for good reason. These satisfying corn cakes are versatile and delicious.

"This residency is centered around gathering as a method. Through the ritual of dining together, I will explore this form of public convening as a structured mode of inquiry and exchange."

The spices are merely a vessel for culture, community, storytelling, and politics. The recipes were so fresh, simple, and seasonal. That's not the version of South Asian food that most people know.

I grew up in a Mexican household where food was our love language - but there was also stigma and very little guidance around diabetes. When my aunt, and later my mom, were diagnosed, it took time to understand what healthy eating could look like for them. That's why this partnership means so much to me. Our culture and our food are not the problem - they're part of the solution.

I love to create with Indigenous ingredients. So that was the easy part, Wahpepah said. I love to cook, I'm a creator and that, but you know, writing is totally different. She enlisted the help of Condon, an experienced cookbook writer and editor, to bring her vision to life.

Following recent violent events in Minneapolis, a San Francisco bakery is selling cookies with anti-ICE messages on them, alongside Valentine's cookies with traditional Valentine's heart candy abbreviations on them. Devil's Teeth Baking Company, which has locations in the Outer Sunset, Outer Richmond, and in the Financial District, is selling cookies that say "Fuck ICE" and "ICE" with a line through it. And, all proceeds from the sale of the cookies is going to Community Action Network Minnesota.

At first we didn't believe it. We thought it might be AI. But then everybody we know started reaching out about the news. It's only in our dreams that this would be true, Juan says. I feel joy, and ignorance, because I don't know exactly what could be happening there nor do I know is it absolutely positive.

At the center of that success is Chef Shorne's philosophy of what he calls New Age Caribbean cuisine. It is food rooted in memory and tradition, presented through refined technique, contemporary ingredients, and a global point of view.

Country of origin labeling became mandatory on all international products entering the United States in 2009. The goal was to ensure American consumers knew where the products they were buying came from, enabling shoppers to make informed buying decisions. These products include everything from Mexican avocados to French wine to pasta from Italy, with the latter thankfully safe from recent U.S. tariffs. However, does the location a product comes from actually matter?

When Araceli Maldonado, a Mexican baker in London, read on Instagram that British chef Richard Hart had said that Mexico didn't have a bread culture, she felt a pang of sadness. On her last trip back home, she decided to visit the bakery that Hart had opened in the heart of the Roma neighborhood in Mexico City.

The front door is locked and we have the back door locked at all times. People have to wait for us to open the door. There are people of color who work for us who are all trying to do the right thing and go through the right processes, but they can be scared to come to work. We have people that have seen neighbors being snatched. It's no longer a Democrat versus Republican issue. It's a human issue.