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Rooted Wants Your Food and Drink Stories

Rooted Wants Your Food and Drink Stories

Welcome to the home of interesting, emotive food and drink writing
Go to the profile of Charlie Brown
Charlie Brown
TRENDING STORIES
The Duck That Dared To Challenge Thanksgiving

The Duck That Dared To Challenge Thanksgiving

How Caribbean spice united a holiday table
Go to the profile of Neela 🌶️
Neela 🌶️
Give Us This Day Our Daily Bread

Give Us This Day Our Daily Bread

Reflections on a relationship with food and growing up food insecure
Go to the profile of CK Brestman
CK Brestman
How to Order a Beer in Spain

How to Order a Beer in Spain

It’s more complicated (and fun) than you think
Go to the profile of Shawn Forno
Shawn Forno
Was The Best Coffee I Had In Italy On A Train Station Platform?

Was The Best Coffee I Had In Italy On A Train Station Platform?

Who said Napoli is only known for its pizza?
Go to the profile of Larry Majewski
Larry Majewski
How Beaujolais Became One of the World’s Most Misunderstood Wines

How Beaujolais Became One of the World’s Most Misunderstood Wines

And why this Beaujolais obsessive thinks today is the day to set the record straight
Go to the profile of Charlie Brown
Charlie Brown
Want to Look (and Eat) Like a European? Start with Bread

Want to Look (and Eat) Like a European? Start with Bread

Bread in the U.S. might be killing you. No, seriously
Go to the profile of Greyson Ferguson
Greyson Ferguson
If No One Carves A Turkey In Portugal, Is It Even Thanksgiving?

If No One Carves A Turkey In Portugal, Is It Even Thanksgiving?

This American expat is ready to talk turkey
Go to the profile of Larry Majewski
Larry Majewski
LATEST STORIES
Is It English Tea or Indian Chai?

Is It English Tea or Indian Chai?

A battle of brewed worlds
Go to the profile of Sana Mushir
Sana Mushir
Uhudler: Austria’s Rebel Wine

Uhudler: Austria’s Rebel Wine

A sip of tradition that gets easier to pronounce after each glass
Go to the profile of Law and Ordnung
Law and Ordnung
Gougères and Chablis: A Taste of Burgundy’s Soul

Gougères and Chablis: A Taste of Burgundy’s Soul

Why you should bake your own gougères
Go to the profile of Rémi Benedetti
Rémi Benedetti
An Ode to Chicken Feet

An Ode to Chicken Feet

Tasty or taboo?
Go to the profile of Just Norah
Just Norah
What It’s Like To Share A Meal With 50,000 People?

What It’s Like To Share A Meal With 50,000 People?

Eating at the world’s largest community kitchen
Go to the profile of Mehekk Bassi
Mehekk Bassi
‘Just Stop Oil’? How Puglia’s Ongoing Olive Tree Crisis Is Doing Just That

‘Just Stop Oil’? How Puglia’s Ongoing Olive Tree Crisis Is Doing Just That

The blight in southern Italy that just will not stop
Go to the profile of David Adamick
David Adamick
A Story of Families and Fighting

A Story of Families and Fighting

And of applesauce
Go to the profile of Colleen Addison
Colleen Addison
Measure Your B.S. with a Spoon

Measure Your B.S. with a Spoon

The art of the no-measuring method
Go to the profile of Lindsay Rae Brown
Lindsay Rae Brown
Does This Taste Poisoned?

Does This Taste Poisoned?

A short history of food tasters
Go to the profile of George Dillard
George Dillard
Bernie Sanders, Oligarchy And Why Hospitality Could Be The Best Middle Class Job In America

Bernie Sanders, Oligarchy And Why Hospitality Could Be The Best Middle Class Job In America

If you really think there’s a threat and that you’re at risk, food and drink to the rescue!
Go to the profile of Rocco Pendola
Rocco Pendola
One of the Perks of Working in Michelin Star Pastry

One of the Perks of Working in Michelin Star Pastry

It turns out guests don’t finish their wine
Go to the profile of Kalle Georgiev
Kalle Georgiev
No Mo’ Num-Nums at Noma

No Mo’ Num-Nums at Noma

Why are “important” restaurants important?
Go to the profile of Larry Majewski
Larry Majewski
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