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Food Landscapes

Uncover worlds within your plates and histories in handfuls of spices.
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The Migrant Kitchen

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Latest
Clear vodka in a pitcher, pictured with metal cups.
Article
The Migrant Kitchen

From Vodka to Kvass: A Guide to Russian Imbibing

Crack open some Russian literature or poetry and you won't get far without a scene involving imbibing. Russians love to drink — from sour, fermented concoctions to celebratory sparklers. Learn more about Russian spirits and drinking culture with this guide.
Pickled dishes from Anastas Mikoyan’s “Book of Tasty and Healthy Food,” first published in 1939.
Article
The Migrant Kitchen

The Surprising American Fast Food Roots in Stalin's Russia

Although McDonald's wouldn't arrive in Moscow until 1990, the seeds of fast food were planted over 50 years earlier during Joseph Stalin's second Five-Year Plan. Learn how a pivotal trip to the U.S. would eventually lead to the translation of several American foods into what is now considered traditional Russian cuisine.
An illustration of the Three Sisters Garden depicts a tall stalk of corn with beans growing up its stalk. Broad leaves from the squash plant and squash are at the bottom of the stalk.
Article
The Migrant Kitchen

The Importance of Restoring Ancestral Seeds to Indigenous Communities

Through the process of seed rematriation, where seeds are returned to their place of origin, Indigenous communities restore relationships with their ancestral seeds.
A blue and purplish corn on a table.
Article
The Migrant Kitchen

Acoma Blue Corn Restored to Its Community of Origin

The restoration of Acoma blue corn to its community of origin represents a hopeful example of how seed rematriation can improve Indigenous foodways.
An asymmetrical ceramic dish holds a small, bite-sized piece of white steamed fish sitting in a thin, broth-y sauce. The fish is topped with a fine green powder. Additionally, someone is pouring more of the sauce from a small ceramic container.
Article
The Migrant Kitchen

Jon Yao of Kato Finds Confidence in the Flavors of His Taiwanese Upbringing

Los Angeles' Kato Restaurant, where the dishes are edible mnemonic devices for Asian Americans, is an homage to Chef Jon Yao's Taiwanese heritage.
A table is prepared with various Lao dishes. The plate in the foreground is a papaya salad with Lao sausage and chicken. Behind it is a bowl of sukiyaki. To the left of the papaya salad is sticky rice nestled in a small woven basket and to the right is a plate of sakoo yut sai or tapioca dumplings. A bottle of beer also sits on the table.
Article
The Migrant Kitchen

Lao Street Food Pop-Up Is an Homage to a Family Legacy

Over forty years after his mother ran a sukiyaki shop at a refugee camp, Thip Soulisak prepares the same sukiyaki recipe and other family dishes with his Lao street food and noodle shop pop-up PhoLaoSouphy.
Piroshki_1.jpeg
Article
The Migrant Kitchen

A Love Letter to Pirozhki

Pirozhki is best known for its sweet or savory filling, egg-washed dome and pillowy dough. But pirozhki is more than that. It's a labor of love that transcends time.
Three pieces of ang to gue, a traditional savory pink peach-shaped rice dough, sit on a plate.
Article
The Migrant Kitchen

From Dumplings to Sriracha: The (In)Visibility of Teochew Food and Culture

From local to global conflicts, Teochew people have survived generations of displacement through global migration, distinctive cuisine, and intergenerational storytelling.
Oysters on the grill at the Manila District in downtown Los Angeles.
Article
The Migrant Kitchen

Filipino-Led Micro-Businesses Blossom in the Pandemic at L.A.'s Manila District

With the coronavirus lockdown. the momentum of the Filipino food movement came to a screeching halt. Lauren Delgado and Rayson Esquejo felt they needed to do something. But they weren't sure how, at first.
A cup of ginjo sake paired with Tsubaki's kanpachi sashimi
Article
The Migrant Kitchen

Sake 101 Taught by Courtney Kaplan of Tsubaki and Ototo

Sake has existed for thousands of years. To help introduce and better understand this storied beverage, we turn to Courtney Kaplan, sommelier, sake aficionado and co-owner of restaurants Tsubaki and Ototo in Los Angeles.
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