SPRING 2022: Foodways

April 8, 2022

Mobilizing Mexican Foodways: Judith Herrera of Muy Macho Taco Truck

Kelli Faryar interviews Judith Herrera, chef and owner of Muy Macho Taco Truck in Seattle's South Park neighoborhood.

April 7, 2022

Moyo Kitchen: Cooking from the Heart

Interview with Mwana Moyo of Moyo Kitchen, owner of Moyo Kitchen and an East African foodways practitioner.

April 14, 2022

Editor's Note

Introduction to the Spring 2022: Foodways Issue

April 2, 2022

The Carrot Cake Queen of Spokane

Writer Kate Lebo profiles Alison Collins, proprietor of Boots Bakery & Lounge in Spokane. Boots Bakery has long been a LGBTQ+ friendly place, and one of the first vegan/gluten eateries in town.

April 9, 2022

Have a Donut...You're Going to Be Fine

Interview with Hong Chhuor of King Donuts in Seattle

April 5, 2022

Sustaining Traditional Foodways with Valerie Segrest

Kelli Faryar interviews Valerie Segrest, enrolled member of the Muckleshoot Indian Tribe and native nutrition educator.

April 6, 2022

Wendy Wang Interview

Anita Ordóñez, an alumni of the CWCT's Cultural Documentation Field School, interviews Chinese foodways practitioner Wendy Wang.

April 3, 2022

Dumplings and Moon Cakes with Nancy Chang

A mini-documentary on Nancy Chang, a practitioner of Taiwanese and American foodways.

April 4, 2022

We Grow in the Mud

Brad Monsma offers a meditative report on Seattle's South Delridge Farmers Market, an initiative designed to support farmers of color and the area's African Diasporic communities.

April 10, 2022

Chicken Soup

A chicken soup recipe from the Hmong Association of Washington cookbook.

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