Jamila Robinson talks about feeling welcome in restaurants, media inclusion, and empathetic workplaces. Chefs and restaurant workers take great care of everyone else, but often they need a little help...
Table Talk: Curated by Tastemaker Jamila Robinson
When we talk about the ways we live, love, and eat — from how our ancestors cook, to what we try when we travel, to the taste memories we cultivate — we spark deeper conversations about society. The stories in this collection exemplify the ways we can open doors and build stronger communities and cultural conversations when we have diverse voices bringing us recipes, stories, essays, and analysis with food at the center.
Meet Jamila Robinson
Jamila Robinson is the food editor of the Philadelphia Inquirer and also chairs the James Beard Foundation Journalism Committee. Her love language is pie.
Food media led by non-white editors is paving the way for representative coverage There are no recipes…
More than food
“Booger-gi” is what the kids call Justin’s bulgogi in The Invisible Boy by Trudy Ludwig, a picture book published in 2013. Justin is new, and when the other kids make fun of his food and his chopsticks,...
Few homecomings this year have been as celebrated as that of Omar Tate’s. The Germantown-born chef, 34, spent eight years in New York, where he was …
What kitchen tool is coming to restaurants’ rescue? Instagram. The Philadelphia Inquirer “People don’t read signs — but they look at the internet.” …
Alison Roman is the “prom queen of the pandemic.” Or, at least, she was. The cookbook author and YouTube star, who rose to fame on the strength of her heady-yet-approachable recipes, low-key glamour, self-effacing...
Understanding the Black women who seized a common pantry item—and, with it, power. In her poem grits, Angela Jackson’s woman narrator stays up all night, seething and stirring. all night she watch the...
Food Stories
I’ve often joked that I probably wouldn’t survive a natural disaster — or a global pandemic — because I only keep enough food at home for two or …
Cooking is an act of love. Don't make it complicated. I met Frenchman serendipitously. A mutual friend and I had stopped at a café on a Saturday morning where he happened to be having breakfast. He stood...
Freshly puffed roti dunked in a dal laced with toasted spices. A corner of chewy baguette dragged through a rich seafood bisque. What is it about the combination of bread and soup that's so timeless in...
A sobaquera. Photo via Las Crónicas Del Taco (Monica Godefroy) Your Guide to Finding Each Taco Style Featured in Season Two of the ‘Taco Chronicles’ …
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