These goals are part of an attempt to revive the deep, almost symbiotic relationship between corn and humans. “For Native people, it’s not just about growing out the corn and bringing it back home,” Mrs. Greendeer said. “It’s about creating a spiritual connection and relationship with this being, the corn. She’s alive. So the goal…
Widespread flight cancellations. Excruciating waits for customer service. Unruly passengers. And that was all before the holiday travel season. Even in normal times, the days around Thanksgiving are a delicate period for the airlines. But this week is the industry’s biggest test since the pandemic began, as millions more Americans — emboldened by vaccinations and…
Arnold Myint doesn’t have a coming-out story. His father, Win Myint, a mathematics professor at Tennessee State University, drove his son to ballet class and figure-skating competitions, and met young Arnold’s budding interests with encouragement. “My coming-out story is that I never did,” the son said. “I was born and I was very open.” Myint,…
Away Heading somewhere far, far away? After a year and a half of being cooped up at home, you might be in need of some new luggage. Fortunately, Away just kicked off its Black Friday sale, where you can save up to 40% on luggage, travel accessories, and so much more. The direct-to-consumer brand is…
Death & Co., one of the most recognizable names in cocktails, with bars in New York, Denver and Los Angeles, and a series of books, including the just-released “Death & Co. Welcome Home,” is getting into the fast-growing ready-to-drink cocktail game. In collaboration with Crafts Spirits Cooperative, the company has released three canned cocktails: the…
FRONT BURNER Two utensils available at the Museum of Modern Art make dessert presentation a breeze. Nov. 22, 2021 A holiday season essential is a dessert server. There’s a sleek and slender new pie server at the MoMA Design Store. The Tola Spatula is a thin, tapering 10-inch shaft of stainless steel that slips neatly…
This hefty, comprehensive and lavishly illustrated new book from Missy Robbins, the chef and an owner of the restaurants Lilia and Misi in Brooklyn, covers pasta from flour to finishing. After a few pages of biography, Ms. Robbins plunges right in with details about making fresh pasta with or without eggs, rolled and extruded, shape…
The Bene, or Bene Israel, is a group of Jews in India said to have arrived there many centuries ago. Esther David, who is a member of the community living in Ahmedabad, India, will discuss its food and traditions in a virtual event for the Museum of Food and Drink in New York City. Those…
On its website, the kimchi maker Mother-in-Law’s is celebrating the final napa cabbage harvest in November, a Korean festival called Kimjang. It’s a time when communities make and share kimchi. The company is also offering a new tasting sampler, which is a perfect gift for this and other occasions. It consists of four kimchis: house,…
Biscotti are the everyday sidekicks for a glass of vin santo, or an inky ristretto. But in Puglia, in southeast Italy, the choice is often taralli — dry, ring-shaped biscuits with a final twist, frequently made with a whiff of anise or black pepper. They have a long shelf life and, like bagels, are usually…