Katie Reuther

Festival Blog

Posts tagged with Katie Reuther

Three photos side by side of the same woman, in a black T-shirt and gray chef's apron, chopping, processing, and cooking vegetables in a demonstration kitchen. She smiles in each.

At World Central Kitchen, Elyssa Kaplan Provides Relief through Food

October 6, 2022 | Katie Reuther

Chef Elyssa Kaplan first joined World Central Kitchen’s Relief Team as a volunteer in the aftermath of Hurricane Dorian.

A white bowl filled with creamy white soup with chunk of white fish and green peppers and okra, and a yellow lemon slice on the rim. On a square plate below it, a mound of yellow plantain mash.

Environment, Foodways

Traditional Garifuna Recipe: Hudut (Coconut Fish Stew and Mashed Plantains)

July 18, 2022 | Katie Reuther

At Veronica Tun’s house, Saturdays are for hudut.

A silver platter of yellow rice and chicken.

Cultural Transmission, Foodways

Bedouin Cooking: Ahmed Al Marar’s Machboos

July 4, 2022 | Kathryn Casey, Katie Reuther

Al Marar’s take on machboos, an Arab mixed rice dish, reflects the life of a Bedouin in the desert.

Painting on two men riding horses, hunting after three bison.

Native Recipe: Bison Meatballs with Elderberry Syrup

June 28, 2022 | Katie Reuther

Cheryl LongKnife Morales is an enrolled member of the Gros Ventre Tribe at Fort Belknap, Montana.

Oysters on a half shell on crushed ice.

Foodways, Work Life

Oyster Shucking 101: Oyster Anatomy, Shucking Styles, and Knives

June 25, 2022 | Katie Reuther

“The most important thing about shucking is knowing the anatomy of the oyster.”

A white dish plated with tan fried dumpling, brown cooked mushrooms, a brown sauce flecked with green herbs, and garnished with sprigs of edible herbs and flowers.

Environment, Foodways

Wild Foraged Foods: Chanterelle Dumplings with Chanterelle Ragout and Green Plum Sauce

June 24, 2022 | Katie Reuther

When Iulian Fortu talks about chanterelles, his layered culinary knowledge is on full display.

A dish of yellow tomato soup with a green basil leaf on top and a dish of salad with green kale leaves, red beans, purple onion, chickpeas, and chopped red pepper.

Education, Foodways

Food As Medicine: Chef Herb’s Tomato Gazpacho and Kale and Quinoa Salad

June 23, 2022 | Katie Reuther

These two easy, satisfying, and nutritious dishes highlight fresh, in-season produce.

Close-up on a sandwich with breaded mushrooms, green pickles, red tomato, white cheese, and greens, held out by a person in navy apron and tattooed arms.

Environment, Foodways

Eating the Change: Chef Spike’s Crispy Chik’N Funguy Sandwich

June 21, 2022 | Katie Reuther

Top Chef fan favorite Spike Mendelsohn has always been passionate about how food impacts our country and the world.

Posts by Festival

Recent Posts

Ctrl + Alt + HERITAGE: Youth and the Future of Culture
Lilting through the Avenue: Irish Music of, by, and for the People in Baltimore
Shining a Light with the African American Dance Caller Pathways in Fort Worth, Texas
The Festival Soundtrack: Five Songs Created in the New Sounds Lab
Honoring Bolivian and Hawaiian Heritage through Dance

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