Acclaimed restaurateur Lidia Bastianich cooks two dishes using leftover ingredients.
Clara Gamalski’s collection of interviews tackles issues of memory, identity, class, and more—and it all starts with a conversation about Pittsburghers’ preferred snack foods.
“Junk food was a secret affair in my life, never spoken of but always loved deeply.”
“With the rise of supermarket culture, the expectation is that produce is infinitely available, cheap, and aesthetically perfect. And that is not the reality of growing food.”