For many of us, when the mercury rises, the impulse to generate any additional heat in our kitchens declines. But that doesn’t mean we’re not interested in eating well, flavor or health wise. “No cook” doesn’t always have to mean salads—though there are some great ones—nor should it mean just grabbing for a bag of potato chips. Neither does it have to mean “no intrigue” or “not capable of feeding more than one.” Meal prepping and batch cooking are still valuable for saving time in an active summer schedule.

If you are a meal prep deity

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From baseball to birding, hammocks to hot sauce, “It’s All Good” Episode 13 will add a few items to your summer bucket list.

Expanding on last week’s episode, this week continues an exploration of the best spots to truly enjoy our (far too short) warm summer months.

Reporter Atavia Reed starts the episode with a culinary tour of 75th Street, including Lem’s Bar-B-Q, Brown Sugar Bakery and Original Soul Vegetarian.

“If I’m covering a story in Chatham, I know I am absolutely going to eat some good food,” Reed says.

Credit: Colin Boyle/Block Club Chicago
Mixed veggies wait
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Step right up! In the spirit of summer, Krispy Kreme came out with a whole new line of carnival-themed treats, and they’re sweeter than ever. The new summer line features three brand-new limited-edition doughnuts, and they’re the perfect addition to any summer festivity. First up is a caramel apple doughnut that’s filled with caramel-apple-flavored cream, dipped in green-apple icing, drizzled with caramel, and finished with rainbow sprinkles. Uh, yum. Next is a cotton-candy doughnut that’s a glazed doughnut dipped in cotton-candy-flavored icing, covered in cotton-candy sugar, and topped with buttercream and rainbow sprinkles — hi, yes, we’ll take a dozen.

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Welcome to our summer list ! We have picked out the videos, podcasts and books that will inform and entertain you about food politics and the deep interconnections food has with our health and that of the planet. We hope they will help feed your reflection about the world you want to live in. Whether you are by the sea, up a mountain, working in your fields, or back in the office, there will be something here for you.

Have fun!


  • Slow Food Youth Network (SFYN) Podcast

Launched in 2020, the Slow Food Youth Network podcast share experience, tips

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Despite having to wait because of the COVID-19 pandemic, elementary school students in Providence and Newport will soon be able to enhance their knowledge of science, technology, engineering, art and math through lessons centered on diet, nutrition and what happens in the kitchen. The new program, which was supposed to start with a summer camp in the summer of 2020, has gone through an extensive formative evaluation and is being piloted this month by the University of Rhode Island College of Health Sciences in cooperation with URI’s Cooperative Extension Network and community partners 4-H and the Boys & Girls Clubs

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It went from “restaurant of the summer” to “not woke enough” in just 24 hours.

One day after celebrated Brooklyn rooftop restaurant Outerspace received a glowing review in the New York Times, the chefs and general manager all walked out. One chef issued a scathing denunciation of the eatery’s fashion-world owners, accusing them of misogyny, a “colonial” attitude toward the food and their employees, and “skimming” bar proceeds.

The funky spot on the Bushwick/East Williamsburg border, which featured a format of rotating chefs, “has officially come to an end” for the summer, its website said with no explanation.


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