A Colombian chef turned social entrepreneur, Leonor Espinosa has made it her mission to revive traditional agriculture, ancestral foodways and culinary know-how among rural, mainly indigenous and Afro-Colombian people.
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Rainbow trout on a grill. Yia Vang says that food played a central role in his home — his mother grew vegetables and his father cooked meat over a fire pit in the backyard.
Courtesy of Mary Jo Horrman
In Iraq, masgouf is part of the national cuisine, but it's getting harder to find as the country still reels from war, sanctions, water quality and economic problems.
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The Big Bite Burger from Guy's American Kitchen and Bar in New York's Times Square. In 2012, New York Times restaurant critic Pete Wells penned an infamous takedown of the restaurant.
The Passover Seder plate with symbolic foods (clockwise, from top center): horseradish; a shank bone; a mixture of fruit, wine and nuts called haroset; lettuce, parsley and an egg.