Surf’s Up at Dior

LOS ANGELES — The thing about endangered creatures is that by the time you notice they’re in trouble, it is probably too late to get them back. The same can probably be said of subcultures. Beautiful or colorful, anomalous and strange, largely unnoticed however distinct, members of subcultures consume, create, disport and express themselves in…

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Some Mala Heat for Luke’s Lobster

The Luke’s Lobster chain of Maine-style lobster roll and seafood spots has added a version of their roll fueled with Sichuan spice. It’s a collaboration between Luke’s Lobster and Omsom, a company started by Kim and Vanessa Pham, the daughters of Vietnamese immigrants, which makes and sells Asian sauce bases. Omsom’s “Chinese mala salad starter,”…

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‘We Feed People’ Chronicles José Andrés’s World Central Kitchen

Early in the new National Geographic Documentary Films and Imagine Documentaries film, “We Feed People,” about World Central Kitchen, the chef José Andrés’s disaster relief organization, Mr. Andrés sums up his approach: “I see opportunities where others see mayhem.” The Spanish-born chef started the nonprofit in quick response to the 2010 earthquake that devastated Haiti.…

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