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Issue 194
On This Thai Island, Coconut Goes Into Everything
By
AUSTIN BUSH
Steamed Candied Coconut Sweets (Khanom Hawng)
Katsuobushi on Japan’s Ise-Shima Peninsula
By
LAURA KINIRY
The Almond Wood Canoes of Sumba
By
SHANE MITCHELL
These Disappearing Mussels are Grown in the Shadow of a Medieval Floating Castle
By
KAT CRADDOCK
Bolo do Caco
Wild Landscapes and Wilder Wines on the Island of Madeira
By
MEGAN KRIGBAUM
Milho Frito
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Sabores de Espetada
An Unpredictable Isle: A Dispatch from Stormy Madeira
By
CHRISTINA HOLMES
What’s a Balmain Bug, and Why Do Australians Love Them?
By
STARRE VARTAN
Our New Favorite Hot Sauces are Made in Home Kitchens on the Island of Nevis
By
ADINA STEIMAN
These Succulents Taste Like Strawberries
By
RODOLFO GÚZMAN AS TOLD TO NATALIE CHINN
The Secrets of Lima’s Cutting Edge Ceviche
By
NICHOLAS GILL
Hair of the Tiger Cocktail
By
ALEX TESTERE
The Menaica Nets of Italy’s Cilento Coast
By
KATIE PARLA
A Scottish Smoked Fish Tradition
By
KAREN GARDINER
Family-Produced Fish Sauce in Phú Quốc, Vietnam
By
DAN Q. DAO
Joshua Skenes Has a Fleet of Fishermen and an Abalone Farmer on Retainer
By
JOHN BIRDSALL
This Farmer Thinks Kelp Will Help Save the World
By
ALLIE WIST
The Friday Fish Fry Has Special Meaning to the Chef of Brooklyn’s Tanoreen
By
RAWIA BISHARA
Forty Cloves of Garlic Sauce (Thoum)
Tahini, Lemon, and Parsley Sauce (Tarator)
Freekeh Salad with Fennel and Chiles
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