During China’s Eastern Han Dynasty (25–220 C.E.), pu-erh tea was transported along the Ancient Tea-Horse Road, an age-old trading route that once extended 1,400 miles from China’s tea-growing region to the capital of Tibet. The traditional, still-popular drink is made from large leaves—grown by the plant Camellia sinensis var. assamica in mountains of the Chinese Yunnan Province—that are roasted, rolled, and dried in the sun. They’re then fermented in one of two ways, yielding distinct flavor profiles: The prized, raw and sweet sheng pu-erh ferments naturally and matures over many years like a fine wine, while the ripe and earthy shou pu-erh is incubated in a moisture-rich environment that accelerates the aging process, which concludes within a few months. Typically compressed into cakes or balls, the dark tea can be cut into chunks or pulled apart for brewing.
Sought-after today for its antioxidant and anti-inflammatory properties (and for some, the “tea high” generated by certain blends), most pu-erh stays in China, due to demand, but can be sourced through select importers that ship directly from Yunnan. At Seattle’s Crimson Lotus Tea, husband-and-wife duo Glen Bowers and Dawa Lamu travel to the province regularly to procure pu-erh such as its deceptively strong 2020 Baby Dragon concoction. White2Tea, run in China by the American tea dealer Paul Murray for more than 15 years, offers Western tea fans boutique blends with personality, such as a potent 2019 pu-erh called Astro Kittens or 2018’s Demon Blends, a bitter tea made from huang pian, the larger leaves of raw pu-erh production. Cha Wang Shop, a tea store located in Yunnan’s capital city of Kunming, prides itself on selling high-quality pu-erh at affordable prices, including the chocolatey 2013 Ming Sheng Hao “Chun Hai” and the 2020 Chawangpu Bada, made by a tea farmer who harvests leaves from a forest near his home. No matter the variety, pu-erh endures as a timeless treasure that only gets better with age.
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The restaurant Tocabe may appear to be a humble affair—it operates just two locations, plus a food truck, in the metropolitan Denver area—but
For nearly twenty years, integrative medicine specialist Dr. Gary Deng has guided patients through cancer treatment and qigong, a centuries-old workout regimen that plays an important role in traditional Chinese medicine. Tailored to each individThe Wellness Principles: Cooking for a Healthy Life (Phaidon), which features 100 of his efficient, accessible recipes. “I don’t have a lot of time, so I make it very quick,” Deng sHow do you consider eating in relation to your work with cancer patients? We see a cancer patient as a whole, rather than just a tumor. For that, we need to strengthen their body and their mind. Diet is actually one of the first questions people ask about when they’re diagnosed with cancer. My responshow you eat. Take your time to eat, and pay attention to what you’re consuming and how that impacts you. There’s a mind-bodA recent study found that a high-fiber diet helps the immune system fight cancer. It also cultivates a diverse, healthy gut microbiomeThat kind of thinking can be useful to everyone. Are there specific foods you encourage people to make part of their daiSome people think they need to go super healthy, like eating raw food exclusively, but that’s not very approachable. If
Emblematic of the impressively intricate stylings of the rapper Eminem is his acclaimed 2002 single “Lose Yourself,” a p8 Mile, which sold more than 10 million copies and earned him an Oscar and two Grammys in the early aughts. Its famed opening meme and a series of pop-up restaurants at Eminem’s festival performances, where audience members could order pasta imbued wcryptic video a few days before it opened on the city’s Woodward Avenue last fall. A partnership between Eminem’s team and the localMom’s Spaghetti, located inside the gastropub Union Assembly, lives up to its name. Diners reach the spot by walking down an alley, and
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The Greek word pharmakon, the paradoxical root of many medicine-related English words, is sometimes roughly translated as “drug,” in the sense opsychedelic therapy and alternative medicine are increasingly common in lieu of, or to supplement, a purely medication-based approach to healing and well-being. In pharmakon opens the door to a question: To what extent do any healing practices, ingredients, and compounds actually affect us?
As chef and co-owner of King, the acclaimed Mediterranean restaurant in New York City’s SoHo neighborhood, Clare de BoerStissing House, which she opened, with the help of Italian chef Oliviero Borgna and pastry chef Suzanne Nelson, in mid-March in the Hu
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For many people who visit Qahwah House, a series of cafés with locations in Brooklyn; Chicago; and Dearborn, Michigan, the drinks they consume are their first
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If you want a cold beer or a glass of wine, Jeremy Le Blanche, the beverage director at Manhattan’s Thyme Bar, is happy to deliver. But ordering either at the space, a 1920s gambling den-turned-21st-century speakeasy, would be a
Jennifer McLagan’s award-winning cookbooks celebrate ingredients that many Western cultures reject or ignore. They include Bones: Recipes, History, and Lore (2005), Odd Bits: How to Cook the Rest of the Animal (2011), and Blood (2019). Far from a marketing stunt, each compendium reflects a topic that McLagan, who grew up in the suburbs of Melbou
When walking down the “ethnic” aisles of mainstream grocery stores, sisters Vanessa and Kim Pham always felt a palpable told Vogue about the experience.
In 1972, the new headquarters for Johnson Publishing Company debuted in the pages of Ebony magazine. Its interior was replete with the design trends of the new decade: a color palette of orange, brown, and yellEbony test kitchen, a groovy, all-electric room that was then considered one of the most modern in the United States. The kitEbony published in its monthly issues, which not only highlighted dishes that their readers should try at home, but also cele
How do you like your insects prepared? For many in the Western world, this question is likely met with a knitted brow. Dsocial and environmental benefits, they co-founded Ento Collective, a health food company with offerings that center around the widely underestimated superfood and protein source.
Evidence abounds for the accelerated aging effects of the past two pandemic-filled years. Recently, however, I caught myself identifyingTroop gummies—bright, fruity drops made from mushroom extracts—I’ll admit to craving more than the suggested one-a-day dose.
What makes a cake a cake? Is it its stately, cylindrical shape? Its spongy texture? Its sugary contents? Whatever preconYip Studio, wants to uproot them. She specializes in naturalistic, rock-shaped cakes that, on first glance, could easily be mistak
About a decade ago, Cassie Winslow, a Northern California–based baker and cocktail-maker who runs the blog Deco Tartelette, started experimenting with edible flowers, concocting condiments such as rose salt and lavender sugar, and incorporatiFloral Libations, which includes instructions for how to make drinks ranging from dandelion tea cinnamon cappuccinos to plum rosewater gFloral Provisions (Chronicle Books), out this week.
In 2001, winemaker Frank Cornelissen bought a vineyard in Sicily, nestled high upon the slopes of Mount Etna, an active
When Kanchan Koya started adding cardamom and clove to her seven-month-old son’s baby food, many moms she knew were shocSpice Spice Baby, a blog that debunks misconceptions around spices and demonstrates how to incorporate them into easy, everyday meals.
Fugetsu-Do, the oldest business in Los Angeles’s Little Tokyo district, specializes in mochi, a popular variety of Japanese sweets made from a glutinous short-grain rice called mochigome, which is soaked overnight, then steamed and pounded into a soft, sticky dough. A mainstay of Japanese festivals and New
Hippocrates, the ancient Greek physician known as the father of modern medicine, affectionately called elderberry his “m
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The beginnings of Julia Momosé’s deeply patient, intentional bartending practice can be traced back to one fateful nighThe Way of the Cocktail: Japanese Traditions, Techniques, and Recipes (Clarkson Potter), which she co-wrote with food-and-drink writer Emma Janzen. “With a flourish, lemon oils were expresse
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How can one shape America’s proverbial melting pot? Mayukh Sen, a James Beard Award–winning food journalist and professoTaste Makers: Seven Immigrant Women Who Revolutionized Food in America (W.W. Norton), out next week.
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After some 100,000 miles traveled, 250 pizzerias visited, and 12,000 individual pies created at a food lab in Bellevue, Modernist Pizza (The Cooking Lab), out this week, a comprehensive three-volume opus dedicated to one of the world’s most beloved foods.
Dimly lit restaurants are no rarity in New York. But at Abigail’s Kitchen in Greenwich Village, reduced visibility isn’t exactly for ambience. Twice a week, chef-owner Abigail Hitchcock offers Dinners in the Dark, for which she blindfolds her guests before they enter the dining space, then serves them a multicourse, seasonal menu
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Clunky and often noisesome, coffee grinders typically fall into the category of countertop appliances that most of us stKey, a new streamlined version by Weber Workshops—a maker of well-crafted kitchen tools that was founded by Douglas Weber,
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American ranches have increasingly been raising Wagyu, a full-flavored beef swirled with thin veins of fat that’s celebrKnights Valley Wagyu, a company co-founded by real estate developers Adam Gordon and Will Densberger, raising exemplary cattle goes hand in director’s council at the Scripps Institution of Oceanography, where he was immersed in the principles of deep ecology:
Sisters Emily and Melissa Elsen experienced the delight of a toothsome dessert at an early age. They grew up in the tinyFour & Twenty Blackbirds, which produces idiosyncratic pies, in varieties such as black-bottom oat and lavender honey custard, that are as distivia Goldbelly.) As summer picnics were beginning to pick up steam, Emily recently spoke with us about the pie she suggests making whe
“You can’t buy happiness, but you can buy ice cream,” the adage goes, “and that’s pretty much the same thing.” Like watc
Like some insatiable thirst, the global soft drink market just keeps growing, and will be worth a projected $1.4 trillion by 2027. While ubiquitous macro brands still reign supreme, tiny artisan producers are gaining momentum, fueled by consumers wh
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One year on, the Covid-19 pandemic has stress-tested the vulnerabilities of our national safety net, with small business
Puurs, Belgium, isn’t exactly known as an oenophile mecca—yet. That may change now that Valke Vleug, a year-old boutique winery created by former real estate developer Jan Van Lancker and Belgian architect Vincent Van Dsign up for its newsletter, which will announce the wines’ launch date soon.)
The drugstore variety of toothpastes today promise all sorts of benefits for optimizing your oral hygiene: whiter teeth,
Single-use plastics are the epitome of throwaway culture, centered around convenience and profit at the expense of the eAccording to the NRDC, approximately half of the 300 million tons of plastic produced annually worldwide—nearly equivalent to the weight of t
Jon Gray, along with chefs Pierre Serrao and Lester Walker, form the Bronx-based culinary collective Ghetto Gastro, whose work celebrates their native borough while seeking to elevate its stature within global culture through immersivEp. 2 of our Time Sensitive podcast, recorded in early 2019.) Through imaginative storytelling, experiential activations, and product development for clien
Even if you’re not a sommelier or a wino, there are enough champagne memes these days for you to know that the bubbly faD.M. Brut, a sparkling wine that’s made in the Champagne method—which is to say, fermented in the bottle itself—but with a “BraziObrigado!, making for an apt gift. Sure, Dom Maria’s sparkling wine may not be champagne proper, but we’d happily raise a glass asaúde to a round of this.
Among the sundry forms of comfort we’ve sought during the pandemic, perhaps nothing soothes faster than a piping-hot pizRoccbox can cook a perfectly-crispy-crust Neapolitan pie in just 60 seconds, with its up-to-950-degree oven and cordierite stonRoccbox Wood Burner 2.0, a detachable device that adds oomph to its signature oven, with its ability to reach top temperatures even faster, andOoni Pro, which can be heated with charcoal, wood, or gas, and Camp Chef’s double-walled Italia Artisan Pizza Oven, built to mimic the performance of the wood-fired brick variety (it can also be used to bake bread or roast meats). How
In the United States, the market for fermented tea drinks, including the popular kombucha variety, reached $2.2 billion at the end of last year, and is expected to jump to $6.5 billion by 2026. But all such beverages are not created equal, as exemplified by BrookUnified Ferments, which concocts refreshments that offer a distinctive, and complex yet subtle drinking experience. “Most kombucha is ma
From nuts to oats to rice to hemp seeds to soy, you can find all sorts of alternatives to traditional dairy these days. requires incredible amounts of water consumption to produce). Ditch the supermarket variety of alt-milks, which are often packed with stabilizers and emulsifiers, and make a fresh
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Despite coffee’s side effects, which can include pit-in-your-stomach anxiety and sleepless nights, caffeine addicts haveaccording to the National Coffee Association, only seems to be growing. But coffee’s not the only way to add some pep to your step. There are a number of tasty alteMud\Wtr, a blend of familiar ingredients (masala chai, turmeric, sea salt, lion’s mane mushrooms, and others) that impart a comDandy Blend actually tastes like a coffee-and-hot chocolate mashup, which is surprising, given that it’s made from dandelion, chicoRasa, a company based in Boulder, Colorado, that offers multiple blends that promote immunity, lower stress levels, and incr
Aymeric de Gironde, CEO of the Château Troplong Mondot estate, located in the Saint-Émilion wine region of Bordeaux, France, grew up working in vineyards—and has never looked
If journeying to Japan feels out of reach—or even impossible, in the midst of a pandemic—fret not. The subscription box Kokoro Care Packages brings the best of the country to you via monthly, quarterly, or one-off parcels, delivered year-round. Noodles, soups,
Summer may have passed, but after the year we’ve had, and the months of isolation yet ahead, maintaining a sense of warmKaginushi charcoal BBQ konro grill. Designed in a variety of sizes, including some large enough to cook a whole fish on, the pared-down appliance sits on binchō-tan charcoal around the ignition device inside, and switch it on to get grilling. It’s not quite the great outdoors, but th
In 1989, friends Deborah Fleig and Linda Tetrault started running the store at Ten Thousand Waves, a spa-centric sanctuaFloating World Artisan Sake Imports to bring Japan’s finest brews stateside. Their knowledge shines through the company’s wide-ranging website catalogue, Akishika Okarakuchi variety, made by just five people at a tiny, 134-year-old establishment nestled in the mountains between Kyoto and OsakMukai, a label run by one of the few female tōji (master brewers) working in the industry today. Libations for more adventurous palettes include Kaze no Mori (“Wind of the Woods”), a floral, fruity, unfiltered sake with a cult following, and a dry, earthy sake from Mutemuka, a brewery in Kochi Prefecture, that’s aged for six months and has a distinctively nutty aftertaste that smacks of cacalist of distributors before holing up for the holidays.
Since opening his first restaurant, Bills, in Sydney in 1993, few people have done more for the global understanding of Bill Granger, commonly (though, he’ll politely say, not necessarily correctly) known as the man who gave the world avocado toast. NoAustralian Food (Murdoch Books), a delicious collection of wholesome recipes including one-bowl meals, chopped salads, and fish dishes. We recently spok Over the last twenty years, you’ve authored ten books—none of which squarely tackle the topic of Australian food. What
As the holidays roll around, gelatin desserts—a festive Thanksgiving staple, cast in extravagant shapes and fantastical Nünchi. Shapes such as five-petaled flowers recur in Park’s delicate, decidedly cute confections, which riff on the Sanrio characters and Morning Glory stationery that filled her childhood. Most of her work falls within a pastel colorway—happy colors, if you will—but she’ll branch
Unimpressed by the snobbery that surrounds the wine industry, writer and sommelier Vanessa Price set out to prove that aIn a weekly column for the New York magazine food and restaurant blog Grub Street, she has aligned Cheetos with Sancerre, barbecue ribs with Côte-Rôtie, and
Omar Sosa, co-founder of Apartamento magazine and Apartamento Studios, has an unfussy love of natural wine. Here, he describes the process of developing a dVivanterre (a riff on the French term for “living earth”), a new line of natural wine produced by Patrick Bouju and Justine Loisea
The award-winning African-American Jewish author and culinary historian Michael W. Twitty got his start in food writing Afroculinaria, as an outlet to document and celebrate the rich cultural histories of African-American fare and the vital role they haThe Cooking Gene: A Journey Through African American Culinary History in the Old South—not to mention his open letter to Paula Deen, in 2013, that went viral, even as it was left unanswered by the disgraced Food Network host. Reflecting upon his own bsaid in an interview with the Los Angeles Times. “It’s also simply survival—through the mental fortitude of humor, the mental fortitude of memory, and the mental forti@thecookinggene) to keep abreast of what he’s cooking up next: a new non-profit called the Muloma Heritage Center, located on South Carolina’s historic St. Helena Island. Dedicated to educating visitors on African Atlantic culture, c
The human gut microbiome contains up to one thousand species of bacteria that, among many functions, produce neurotransm
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Ghetto Gastro, the Bronx-based culinary collective working at the intersection of design, art, and social justice, has cooked up a taCRUXGG, includes a range of everyday appliances—a blender, a coffee maker, a toaster oven, an air fryer, and more—with matte-bEp. 2 of our Time Sensitive podcast), have released a rotating double waffle maker, which promises to yield perfectly browned, crisped edges, nooks, and crannies. True to Ghetto Gastro’s mission to igniKnow Your Rights Camp, a campaign founded by athlete-activist Colin Kaepernick. Consider the cookware, designed to be left out on the kitchen
Aishwarya Iyer never thought she would found an olive oil company. At least her background in start-ups and venture capi So Iyer decided to make her own, and launched Brightland in 2018. Using olives from a family-run farm on California’s central coast, the Los Angeles–based company makes extra-v
Sichuan cuisine, named for the subtropical province of China where it originates from, is characterized by a diversity omálà (a portmanteau meaning “numbing and spicy”), is marked by deep and pungent, peppery notes that you not only taste but fethe U.S. considered Sichuan peppercorns to be contraband; nowadays, you can find the little pink orbs in trendy cocktails that play on its citrus and camphor-like aromas. As thThe Mala Market, an online purveyor that stocks top-grade ingredients directly from Sichuan province. Here, in one fell swoop, you can blog of recipes to kick-start your culinary adventures.
Chefs and restaurant owners everywhere have had to rethink their business models this year, as social distancing and new
Several months into the pandemic, the restaurant industry remains among the hardest hit in the U.S., with scant evidenceparticularly those run by BIPOC entrepreneurs, who have been disproportionately affected by coronavirus-related losses—their fates lie directly in continuing sales. Eat Okra app, founded by New York couple Anthony and Janique Edwards in 2016, which gives a boost of visibility to Black-owned b
The 20th-century futurist, theorist, inventor, and architect R. Buckminster Fuller was a tireless visionary and radical thinker who wrote dozens of books and proposed theoretical designs advocating for Synergetic Stew: Explorations in Dymaxion Dining, a collection of recipes and anecdotes originally compiled by Fuller’s friends as a surprise gift for his 86th birthday
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Lexie Smith is an artist and baker, though it’s only relatively recently, after years of working in restaurant kitchens and balanciBread on Earth. Her work often takes on various forms, from performance and installation to photography, writing, and publishing, all
After years in various kitchens, working his way up from dishwasher to cook, and ultimately chef de partie at Eleven Madison Park, Matt Jozwiak left the fine-dining world behind in 2017 to start Rethink Food NYC, a nonprofit organization that partners with restaurants and grocery stores to reduce excess food and make nutritious, Ghetto Gastro and Jozwiak’s former boss, chef Daniel Humm—as collaborators in its mission to fight food insecurity and foster a more
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Supermarkets put billions of pounds of perfectly fine, edible food to waste each year for the very silly, Goldilocks reanearly half of all harvested produce is never eaten. The home-delivery start-up Misfits Market aims to right the wrong of this senseless global food crisis, selling only produce that is certified organic, non-GMO,