Mark Peel, one of a handful of young, educated California cooks enamored with local ingredients who emerged in the 1970s and 1980s and created a looser, farm-focused style of cuisine that would change the trajectory of American food culture, died on Sunday in Los Angeles. He was 66. Mr. Peel was admitted to a hospital…
Ever since the news broke that Victoria’s Secret, the lingerie behemoth and Barnum & Bailey of fashion shows, was retiring its bevy of “Angels” in favor of a diverse posse of women with equally diverse resumes, media has been full of gleeful “it’s about time” responses, as well as photos of then and now, taking…
Medicaid enrollment rose sharply during the pandemic, with nearly 10 million Americans joining the public health program for the poor, a government report released Monday showed. Eighty million people were covered under Medicaid, a record. It reflected an increase of nearly 14 percent over the 12-month period ending Jan. 31. The figure also includes enrollment…
Younger Americans are less likely to be vaccinated than their elders, and factors like income and education may affect vaccine hesitancy, according to two new studies by the Centers for Disease Control and Prevention. By May 22, 57 percent of adults had received at least one vaccine dose, the authors of one of the new…
In 1983, Tim Ma’s parents opened Bamboo Garden in Conway, Ark. It was a side hustle — his mother was in graduate school, and his father worked full-time as a medical technician. As owners of the only Chinese restaurant in their small town, the Mas made good money in their first year. But it wasn’t…
Unlike cicadas, June bugs are an annual nuisance. A type of iridescent beetle, also known as a scarab, June bugs are big, noisy and harmless to people (but not to plants). Christopher Curtin, the master chocolatier who owns Éclat Chocolate in West Chester, Pa., makes his chocolate June bugs seasonally. This year he’s fine-tuned the…
A new food hall is settling in to the Jerome L. Greene Science Center at Columbia University’s satellite Harlem West campus. The opening will be Friday. It’s an umbrella project for the chef, Franklin Becker, who is overseeing the airy 5,000-square-foot space designed by Glen Coben with seating indoors and out. Mr. Becker has a…
As the saying goes, “Love knows no bounds.” However, national borders can often hold back lovers and families from being together. The Modern Love Podcast is looking for true stories about relationships that are (or have been) complicated by national boundaries. Have you had to break up with a lover because of immigration policies? Has…
The chef Benjamin Vaschetti, who had a brief run on the Upper West Side with the now-closed restaurant Mokum, has started a food and hospitality service with his wife, Natalia Vaschetti, for high-end clients at home. But without engaging the couple for a catered dinner or as your concierge to book restaurant reservations in Paris,…
Cuong Pham, who, with the chef Diep Tran, created the excellent Red Boat brand fish sauce in 2011, has introduced several other products since then. The latest is Kho sauce, a kitchen shortcut made with Red Boat fish sauce, to use for braising meats and tofu. In Vietnamese kho means to simmer or braise, yielding…