Issue 194

raw oyster

Raw Oysters With Lemon Oil and Urfa Biber

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Oyster Chowder with Bacon, Corn, and Fennel

Oyster Chowder With Bacon, Corn, and Fennel

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Fried Oyster Po'Boys with Kale and Tartar Sauce

Fried Oyster Po’Boys With Kale and Tartar Sauce

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Raw Oysters with Grilled Pineapple and Thai Basil

Oysters With Grilled Pineapple and Thai Basil

By Stacy Adimando
Shrimp Baiting is a Dying Art in South Carolina’s Lowcountry

Shrimp Baiting is a Dying Art in South Carolina’s Lowcountry

By Stephanie Burt
The Disappearing Karachi Dinner Cruise

The Disappearing Karachi Dinner Cruise

By Saba Imtiaz
Southern Thai Rice Salad

Southern Thai Rice Salad With Shrimp (Khao Yam)

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Coconut Curry with Fish and Noodles

Coconut Curry With Fish and Noodles (Khanom Jeen Naam Yaa Plaa)

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monkey farming coconuts

On This Thai Island, Coconut Goes Into Everything

By Austin Bush
Steamed Candied Coconut Sweets

Steamed Candied Coconut Sweets (Khanom Hawng)

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Katsuobushi on Japan’s Ise-Shima Peninsula

Katsuobushi on Japan’s Ise-Shima Peninsula

By Laura Kiniry
The Almond Wood Canoes of Sumba

The Almond Wood Canoes of Sumba

By Shane Mitchell
These Disappearing Mussels are Grown in the Shadow of a Medieval Floating Castle

These Disappearing Mussels are Grown in the Shadow of a Medieval Floating Castle

By Kat Craddock
bolo do caco

Bolo do Caco

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Wild Landscapes and Wilder Wines on the Island of Madeira

Wild Landscapes and Wilder Wines on the Island of Madeira

By Megan Krigbaum
Milho Frito

Milho Frito

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