In The Weeds
In restaurant lingo, to be "in the weeds" is to feel overwhelmed in the thick of chaos. In pre-pandemic times, it often referred to drowning in orders. COVID-19 radically altered the restaurant industry, and brought a different kind of chaos and struggle to those who depend on it to survive. These intimate first person confessions are their stories.
Remembering Yening ‘Lupe’ Liang of Hop Woo
Food & DrinkFood writer Eddie Lin remembers Yening “Lupe” Liang, who owned Hop Woo with his wife and daughters and strived for inclusiveness on his menu.
Veganizing the Jewish deli: ‘In the Weeds’ with Megan Tucker
In the WeedsMort & Betty’s is a pop-up offering vegan versions of traditional Jewish deli dishes, such as lox, mushroom pastrami, and whitefish salad.