Since 2001, Tracie has produced award winning work, receiving recognition from the Sidney Hillman Foundation, Investigative Reporters and Editors, the James Beard Foundation, the Livingston Awards for Young Journalists, the Harry Chapin Media Award, the James Aronson Award for Social Justice Journalism, the Casey Medals for Meritorious Journalism, and more. Read more
National Geographic
“The Plate,” National Geographic • June 9, 2016
Anyone who’s pondered the fact that Italian tomato sauce owes a botanical debt to Central America, where the fruits first evolved, knows that foods, like humans, do travel. Many foods have traveled because intrepid humans made it their mission to seek and return with the most delicious foods around the globe; witness the introduction of Corsican lemons and Chilean avocados to American soil, thanks to explorer David Fairchild.
National Geographic
“The Plate,” National Geographic • June 3, 2016
The aperitif cocktail was mealworm puree syrup, shaken with bitter Aperol, fresh lemon juice and ice, topped off with Cava and a strip of lemon zest. Verdict: Tasty, with a slight silkiness from the worms’ fat content.
National Geographic
“The Plate,” National Geographic • May 27, 2016
The U.S. Department of Agriculture doesn’t have a reputation for thinking outside the “Big-Ag” box. So it might come as a surprise that it’s taking one of farming’s most upstart efforts pretty seriously: Urban agriculture.
National Geographic
“The Plate,” National Geographic • May 23, 2016
Think about wine in the ancient world, and chances are you’ll picture chalices, feasts and rituals: The stuff of elites. But ruins in Greece suggest that wine may have roots that are more populist than we typically think—even as far back as the Stone Age—according to a new study published in the Journal of Archaeological Science.
National Geographic
“The Plate,” National Geographic • May 6, 2016
Picture a traditional American meal, and chances are good that you’re headed for the 1950s: burgers and fries, fried chicken and potato salad, maybe an Italian-turned-American-staple like pizza (see How Italian Cuisine Became as American as Apple Pie.)
But chances are good that the cuisine of the Middle East, a region whose immigrants to the U.S. face varying levels of acceptance, does not come to mind right away.
And yet, at the James Beard Foundation Chef and Restaurant Awards this week, a Lebanese restaurant was named an “America’s Classic.”
National Geographic
“The Plate,” National Geographic • May 4, 2016
If you’re wondering about how and why food gets appropriated—i.e. when Americans consider it their own—think about this: Eating Italian food was once considered “slumming.” So what does it take for a foreign cuisine to melt into America’s pot? We talked to Krishnendu Ray, the director of NYU’s Food Studies program and author of The Ethnic Restaurateur, a book about how immigrants to the U.S. shape the food culture, who gave us a step-by-step breakdown of how a cuisine can go from unnoticed to avant-garde; from popular to prestigious.
National Geographic
“The Plate,” National Geographic • May 2, 2016
One of Brazil’s largest supermarkets, Pão de Açúcar, has agreed to stop selling beef produced on deforested land or with forced labor by June 1. But while advocates hailed the announcement, they also questioned whether the retailer was being realistic about the promises it’s making.
National Public Radio (NPR)
“The Salt,” National Public Radio • May 2, 2016
The food glitterati will gather in Chicago Monday night for the black-tie James Beard Chef and Restaurant Awards, known as the “Oscars of the food world.” Most of the categories sound like industry fare: Outstanding Restaurant Design. Best Chef: Great Lakes. Best New Restaurant. Rising Star Chef of the Year. There’s not much of interest for anyone outside the foodies and food world orbit. Except, that is, for a sneakily subversive category: America’s Classics.
National Geographic
“The Plate,” National Geographic • April 22, 2016
Earth Day is a good time to think about what we’re eating and its impact on the planet. While chefs have long played a role in changing our ideas about food, Alice Waters and other sustainable foodies may have some international competition brewing, if Lars Charas has anything to say about it.
National Geographic
“The Plate,” National Geographic • April 19, 2016
Oil, banks, and big box stores are some of the industries that probably come to mind when you hear the term “powerful lobbyists.” Now, a new report aims to add one more to the list: restaurants.
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