The Latest
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
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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
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
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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
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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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