Features
Nutrition advice seems designed to thwart our good intentions by offering conflicting and contradictory information. Part of the problem, says researcher Christopher Gardner, is our assumption that there's one diet that works for everyone.
-
Courtesy R&DE Stanford Dining
How Students Eat Now
Who knew you could order Alaskan salmon made just so? Or find fresh tiramisu with a fig for dessert? Campus dining has left plastic trays and cafeteria food far behind, replaced with tasty and healthy options, as well as educational programming that prepares students for life.
-
Repast Past
Living La Vida Locavore
-
Ethan Hill
Tribeca Mecca
In a leap of faith more than 30 years ago, Lynn Wagenknecht, '75, and two friends opened a restaurant in an emerging Lower Manhattan neighborhood. Today, The Odeon is a Tribeca institution, and a gathering place for some of the city's brighest lights.
-
Daniel Root
At Home On the Range
-
Illustration: Mitzi Akaha
Repast Past
Steak Holders
Flank Steak Friday
-
Photo: Toni Gauthier
Fine Grained
Rice is nice
-
Photo: Toni Gauthier
Proud Greenhorns
Flexible farming
-
Photo: Toni Gauthier
A Kinder, Gentler Artichoke
Artisanal artichokes
-
Repast Past
Heart of the Matter
A memorable food fight
-
Danny Allison
The Trouble With Tomatoes
What's wrong with tomatoes
-
Striking Pay Dirt?
Ag-tech start-ups
-
Coral Von Zumwalt
Chocolate For Good
Chocolate in paradise
-
Cathy Cendron
Your Dish Is Their Command
Order-in chefs
-
Repast Past
Soy and Sumac
Korean-Persian fusion
-
Kenji Miura
Beyond Sushi
Japanese immersion
-
Photo: Bernard Grant
Shelf Life
-
How Elephants Establish Who Is in Charge
-
Trustee Extraordinaire
July 2018 -
Yurts Become Pop-Up Science Labs
July 2018 -
The Audition Tape that Could
July 2018 -
Dispatch from Colombia: Nick Casey
July 2018