Articles by Luke Fater

When the going got tough, the tough left recipes.

You can't travel, but you could probably use a drink.

The smoky, creamy Hot Ale Flip is a testament to crude ingenuity.

Easy foraging can add a touch of the forest to your tea, stews, and even bath.

“You can hear the creaks, smell the grain—you really feel the age of it.”

For every crisis, a recipe.

Branch out, dine in, and save your city.

How chefs in Bolivia, Malaysia, Italy, Rwanda, Canada, and Thailand are preparing for lockdown.

It took three experts, two museums, and one clay pot to bake a truly ancient loaf.

The small Massachusetts outfit supplies local police, firefighters, and hospitals.

“It's a tribute to the cows.”

An 80-year-old tradition brings a small town together to deep fry their mascot.

A hit single is benefiting an endangered species.

Bend the macaro-knee.

We're gonna need a bigger napkin.

“I just followed a trail of excrement.”

Sotol could bring Texans and Mexicans together, or divide them.

From Vojvodina, with lard.

Frieda Caplan defied gender norms to take Americans from peas and potatoes to kumquats and quinces.

Even at $209 a pound, it’s expected to sell out shortly.

An unloved invader has found its way onto menus across the region.

One cunning business maneuver created a tradition and saved a franchise.

You could own the busiest watering hole for miles.

A tradition as American as apple pie, and older than the Constitution.