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JOURNAL

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COOK SPACE FRIDAY FEELS | A Season Worth Savoring

Michelle Mannix

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We’re a people who like to repurpose - from carting around our own coffee cups to gourmet-ing up our brekkie with a little fridge door relish, we don’t like to waste things, particularly when it comes to food. With our upcoming Preserving Summer class we’re making every morsel of this magical season count (can it be possible there’s just one week left!), while whole heartedly embracing the long awaited shift toward creating a cleaner planet. 


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#lifebeyondtherecipe
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THE TREND WE’RE CELEBRATING

The exultant rise of refugee cuisine 

 

THE NEW COOKBOOK WE’RE CRAVING

Building our munchie stockpile now for the October 23rd release of Snoop Dogg’s upcoming “From Crook to Cook”

 

WHEN TRAGEDY BREEDS TRIUMPH

How a food park in San Juan became a hub for community wellness post Hurricane Maria

 

THE VICTORY WE’RE CELEBRATING

The refusal to close nearly 80% of polling stations in an overwhelmingly black county in Georgia - a win for voting rights activists 

 

THE DINNER PARTY THAT COMES WITH VR HEADSETS

A new immersive dining experience that explores what it means to be “Asian in America"

 

WHERE WE’RE GETTING OUR GIGGLE ON

At this weekend’s comedic extravaganza, 50 Lady Bits, where fifty of the city’s best female comics will perform at the Bell House, with all proceeds going to Planned Parenthood.

 

FEELING THE FULLNESS

An argument to finally forgo the long venerated “low-fat” section of the dairy aisle.

 

HOW TO BEAUTIFY YOUR LATE SUMMER BOUNTY

Put petals in the pastries

 

THE WILD HEARTED WOMEN WE WANT IN OUR LIVES

The fabulous females behind The Girlfriend Manifesto

 

THE TOUR DE FORCE WE’VE GOT OUR EYE ON

How 20 year Naomi Osaka is taking the tennis scene by storm, and redefining her roots in the process

 

A FEMINIST FEAST WITH ROOTS IN THE PAST

The Edible History spread inspired by the iconic feminist Judy Chicago installation, The Dinner Party 

 

THE SHOW WE’RE SALIVATING OVER

Samin Nosrat, author of one of our absolute favorite cookbooks of late, “Salt, Fat, Acid, Heat” will be hitting our screens with her new netflix show of the same name

 

A CREATIVE TAKE ON CLIMATE CHANGE

Artists’ responses to a global emergency.

 

THE RESTAURANT REBEL WE’RE ADMIRING

Nasim Alikhani, transplanted from Iran at 23, on how to buck tradition like a boss, opening her first restaurant at 59

 

T H E    C O O K    S P A C E    C R E W
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