An Interview with Praveen Anand, Dakshin, Chennai, India

Our goal is to present authentic culinary creations from India’s four southern states: Tamil Nadu, Kerala, Andhra Pradesh, and Karnataka. The larger goal is to revive the disappearing culinary heritage of these regions.

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Colombian Grace, Key West, Florida

I grew up with Colombian food, so I knew the flavors, even though I didn’t know how to cook. At first things didn’t taste right, so I was cooking with my mom on the phone. She’s like, what are you using? How are you doing it? I learned to cook over the phone.

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We Are What We Eat

How do we know if we are supposedly building health, rather than unwittingly producing disease by what we consume? We resolve what economists call “informational asymmetry” by relying on food labels, brands and trademarks to confirm the authenticity and quality of our foodstuffs. But making “correct” food choices can be daunting and baffling.

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