America’s Independent Bowling Alleys Might Not Make It Through the Pandemic

Alongside restaurants and bars, recreational spaces like bowling alleys are also feeling the pressures of indefinite COVID-19 closures

Filed under:

• Reports

We Should All Be Eating More Rabbit

Lean, nutritious, and climate friendly, rabbit can offer an escape from the industrial meat supply chain

The Internet’s Most Incredible Collection of Food History Has Been Saved

The Food Timeline — librarian Lynne Olver’s years-long endeavor to catalog the entire history of food — was in danger of disappearing forever, but it’s found a new home at Virginia Tech’s special collections archive

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• From Eater NY

Everything Restaurants Need to Know About the $284 Billion PPP Program

Quality Control

Why Big Olive Oil erupted over a boutique distributor’s claims to a fresher, healthier oil

The Great Birria Boom

How two Mexican-American birrieros made the beloved dish a sensation in America

Filed under:

• Wine

What Goes Into Designing a Wine Label?

Three designers on the inspiration that goes into creating the bottles you reach for

The Eater Guide on How to Help During the Crisis

The projects, groups, and organizations that are addressing food insecurity in light of COVID-19 and supporting local restaurants

Give the Gift of Wine With Eater Wine Club

Introducing Eater Wine Club, a monthly wine subscription

Filed under:

• Shopping

Eater Merch Can Now Be Yours

Showcase your devotion with some cozy swag

Filed under:

• The New Guard

Nominate the New Guard of the Food World

We’re looking for the most inspiring hospitality professionals, activists, and more to be members of the inaugural Eater New Guard class

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