What he eats, between running restaurants, writing books, and staying connected with his family — Marcus Samuelsson shows no signs of slowing down. At 49, the Ethiopian-born chef owns multiple restaurants, among them Red Rooster with locations in Harlem, London and Miami; Marcus’ Bermuda; Marcus B&P in Newark, New Jersey; and Norda in Sweden. Samuelsson, who was raised by his adoptive family in Sweden, has…

Also, he’s over 70 and still breaking records — You’ve likely never heard of one of the fastest septuagenarians in the world — or that his diet is key to his record-breaking speed. At 72, Charles “Buddy” Allie holds nine world records for sprinting, and he’s not done yet. He’s currently training for the Masters Indoor Championships in Baton…

Kitchen Sister Davia Nelson talks about her inspirations: food and stories — You may have heard Davia Nelson’s name while listening to NPR’s “Morning Edition” on your commute. She might’ve snapped you out of your pre-caffeinated languor with food-centered stories like “An Unexpected Kitchen: The George Foreman Grill,” “Birth of Rice-A-Roni: The Armenian-Italian Treat,” or “Weenie Royale: Food and the Japanese Internment.”

What is she gonna do, make her own General Tso’s? — I’m sure this is the kind of essay where you expect to find a picture of me casually standing in my sun-dappled kitchen, a woven basket full of my farmer’s market bounty propped against my hip as I lean seductively on my impeccable farmhouse sink, fully hydrated and ready to…

‘As Michael’s mother, I’m often asked, “What do you eat?”’ — My father was born in Russia, and he often shared stories with me about helping his mother in her small garden in the shtetl when he was a child. Later, after coming to America, he peddled fruits and vegetables from a horse and wagon in Hempstead, Long Island. Before he…

‘It’s in my DNA.’ — Americans, perhaps more than people who live anywhere else in the world, have a particularly complicated relationship with food. Our melting pot, made up of the cuisines of those who came here, both willingly and not, is filled with a dash of this, a sprinkling of that, and an endless…

It’s not as consistent as you’d think — There are, as my friend, the doctor David Katz, often says, no major questions remaining about the best way to eat. It’s food, real food, minimally processed, with as much as possible from the plant kingdom. Whatever went wrong with our diet — and we know that something did —…