Mitchell S. Jackson was worried. It was May 2020, and he had just sent his agent the prologue of his latest novel. Jackson, a contributing writer for Esquire and author of two celebrated books, said to himself, “I really … Read more
For Mayukh Sen, a James Beard Award-winning food writer and adjunct professor at NYU, the entry point into food writing has always been the stories of the people behind the food. Having suffered immense personal losses … Read more