Unpeeled’s favorite food writing of the past month.
At the end of each month, we’ll share some of our favorite food writing like recipes, articles, stories, and interesting essays from around the internet. In March, coronavirus content took a necessarily front seat.
The Covid-19 pandemic affects so many areas of food, and therefore food writing. We have seen all kinds of pantry cooking and bread-baking content, and stories about safe grocery shopping and the devastation the virus is taking on restaurants. Not the usual content, to be sure. But here we are. Here are some of March’s best offerings.
1. From The New York Times: “Restaurants Find Hope in Delivering Donated Meals to Hospitals“
An important and uplifting article by Pete Wells on restaurants’ generous effort to keep medical workers fed and nourished during the coronavirus epidemic.
2. From The Washington Post: “Grocery Shopping During the Coronavirus: Wash Your Hands, Keep Your Distance and Limit Trips.”
Practical and helpful advice on navigating the grocery store as safely as possible, from social distancing to wipes.
3. From Food & Wine: “How to Store Any Vegetable to Keep It Fresh As Long As Possible“
A useful and practical guide for any time of year, especially now as we try to limit our grocery shops.
4. From Modern Farmer: “What a Food Microbiologist Wants You to Know About COVID-19“
Good, practical questions with good, practical answers.
5. From The New Yorker: “Cooking from Georgia O’Keeffe’s Recipes“
Apparently, Georgia O’Keeffe was a great cook, ahead of her time in eating natural, simple foods. This takes a look into her recipe box and her life as an artist, and a cook.
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