What I Eat

In Heated. More on Medium.

What I Eat

Yewande Komolafe talks about what she’s been cooking and writing for her upcoming cookbook

Yewande Komolafe wearing round glasses with iridescent lenses, holding a blurry dessert item.
Yewande Komolafe wearing round glasses with iridescent lenses, holding a blurry dessert item.
Photo: Steph Goralnick

Yewande Komolafe is a chef, recipe developer, and food stylist who grew up in Lagos, Nigeria, and moved to the U.S. to go to college at 16. Throughout her career, Komolafe has studied cultural connections through food, urging others to pay attention to where food comes from and the history behind recipes.

She authored 10 Essential Nigerian Recipes for The New York Times; has tested hundreds of recipes for the James Beard Foundation, Bon Appétit, Saveur, and NYT Cooking; and hosts a dinner series called My Immigrant Food Is… out of her Brooklyn kitchen that offers immigrants a platform to…

What I Eat

What he eats, between running restaurants, writing books, and staying connected with his family

Marcus Samuelsson at Red Rooster in Harlem. Photo: Matt Dutile

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 written several books, including The New York Times-bestselling memoir “Yes, Chef,” and the young adult book “Make it Messy.” His PBS/Vox television series, “No Passport Required,” in which he crosses the United States uncovering immigrant culture and cuisine, began its second season in January 2020.

The Miami location of Red…

What I Eat

Also, he’s over 70 and still breaking records

Photos: Tom O’Connor

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 Rouge, Louisiana, in March, followed by the Masters Outdoor Championships in Greensboro, North Carolina, in July.

In 2018, he broke his own record for the 400-meter in Spain, reaching the finish line in 57.26 seconds. No one in Allie’s age group came close to hitting the under-a-minute mark.

“I’m always…

What I Eat

Kitchen Sister Davia Nelson talks about her inspirations: food and stories

Davia Nelson, right, with Kitchen Sisters co-host, Nikki Silva. Photo by Patrick Bolger.

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.”

Nelson is an independent radio producer and co-founder of the nonprofit production company The Kitchen Sisters — and the stories above are from “Hidden Kitchens:” her James Beard Award-winning series that explores under-the-radar cooking and the people behind it. …

What I Eat

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 pass a firm, fiber-enriched stool.

And then I’d write about how every morning I pluck a persimmon from the tree in my yard for breakfast. …

‘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 began his route, he would set out in the dark each night from Hempstead and arrive at the Brooklyn Wallabout Market at 6 a.m. to buy the day’s produce. After a few years, he opened a small vegetable store in town. …

‘It’s in my DNA.’

Photo: Marvin Joseph/The Washington Post via Getty Images

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 array of ingredients from around the world that somehow ended up on the same continent. We fiddle, adapt, and fuse — or appropriate — in our restless quest for unique flavors. …

It’s not as consistent as you’d think

Photo: Justin Hackworth

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 — it involves products of the last hundred years: factory-farmed meat, hyper-processed foods of all kinds (but especially carbohydrates) and lots and lots of sugar. Choose your poison, because that’s what all of these are, and eliminate what you can, making sure always, or at least whenever possible, to plug those…


Food from every angle: From Medium x Mark Bittman

Get the Medium app

A button that says 'Download on the App Store', and if clicked it will lead you to the iOS App store
A button that says 'Get it on, Google Play', and if clicked it will lead you to the Google Play store