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Expats on the rise: Why so many Americans are seeking sunnier skies
Although estimates differ from organization to organization, there are millions of Americans leaving the country to live abroad. And the number is growing.
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How immigrants shaped N.Y.’s iconic food scene
From hamburgers and pizza to momos and tacos — immigrants brought some of our most beloved foods to the United States. And then, in New York, they reinvented them.
A delicious timeline of soul food history
Culinary historian Micheal Twitty says: “Our food was never just food. It was medicine and a gateway to good fortune, and a mystical lubricant between the living and the dead.” Our cuisine has always been worthy of praise and gratitude. — 2-Minute Black History (2MBH) is produced by PushBlack, a non-profit Black media company. We…
Black Hands, blue passport: As Americans abroad, Black expats must grapple with our own passport privilege
Because we’ve endured so much racialized violence and disenfranchisement in the United States, coming to a part of the world where our American status affords us protection from more avert economic injustice may not seem like we’re benefitting from the privileges our white counterparts take for granted back in our home country.
Jashn: A Celebration of Fine Indian Flavor In Restrained Luxury
Jashn: Where experience shows There’s a moment at Jashn when you realize you’re in the hands of people who understand both discipline and delight. The team behind Jalsa Catering—long respected […] The post Jashn: A Celebration of Fine Indian Flavor In Restrained Luxury appeared first on India Currents.
Indian food has traveled farther and more freely than the empire that once tried to control it
There’s a certain irony in how the story of Indian food mirrors the story of India itself. For centuries, colonial powers took our spices, our recipes, and our people—exporting flavor […] The post Colonial Hangovers Are So Last Century appeared first on India Currents.
Trenton’s Chef Jenise had an unexpected path to a culinary career
Jenise Pickett is the executive chef and culinary alliance chef with Aramark Student Nutrition. She’s been in her role for the past 17 years, ensuring students receive healthy meals they can truly enjoy.
Thanksgiving hack: order from some of New York City’s immigrant- or BIPOC-owned food heroes
Whether you’re celebrating solo, feeding a crowd or just don’t feel like spending all day in the kitchen, these spots in the city are preparing holiday favorites with sazón.
Why coffee is the “Blackest” way to start the day
Coffee is one of the most consumed beverages in the world. Like many everyday staples, it has a secret Black history. Although its origins are sweet, how it ended up in our cups is bitter.
Food resources across the South
A list of community fridges, food pantries, assistance programs, mission centers, and more offering resources to unhoused and food-insecure communities.
3 little-known facts about George Foreman’s legendary grill
Back in the day, there wasn’t a kitchen around that didn’t have (or want) a George Foreman grill. Foreman made the grill a legend, but you might not know these three things about your dad’s favorite kitchen gadget.
California first to ban ultra-processed foods in schools
Ultra-processed foods are typically defined as foods that are mass-produced with industrially processed ingredients.
The history of Buffalo wings is Blacker than you think
Buffalo wings are a favorite for many, especially during sports events. But how much do you know about them?
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