Public kitchens are more directly intertwined with food systems—industrial, local, organic, sustainable. The public kitchens from where people speak include restaurants, schools, cultural centers, museums, churches, parks, food trucks, food wagons. One thing those who speak from these sites have in common is a desire to recall and preserve culinary practices that nourish physical bodies by feeding them with a sensory knowledge that bridges histories, politics, and cultures.


Submissions from 2022

Interview no. 1734, Leticia Hernandez and Miguel Hernandez

Submissions from 2019

Interview no. 1692, Roman Wilcox

Interview no. 1723, Lilian Araceli Borunda

Interview no. 1724, Raul Gonzalez

Interview no. 1727, Machelle R. Wood

Interview no. 1728, Sally Schwartz

Interview no. 1746, Christopher Puga

Submissions from 2018

Interview no. 1680, Antonio Eliaz Lopéz

Interview no. 1681, Wayne Calk

Interview no. 1729, Peggy Kankongie