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Reuben Riffel on Becoming a Top Chef in Post-Apartheid South Africa
Via Lee Malan, Rooi Rose Chef Reuben Riffel on South African food and culture after Apartheid… In his early restaurant jobs, Reuben Riffel worked as a waiter, a barman, and a kitchen hand in his...
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‘The Pursuit of Contenta: Profile of Luis Mota,’ by Felicity LuHill
Felicity LuHill It’s two in the afternoon on a Thursday and Luis Mota, the owner of La Contenta Oeste, asks me if I want to do a wine tasting. Ignoring the better part of my judgment, I say yes and we...
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‘Hot Off the Press: Profile of Oliver Ressler,’ by Felicity LuHill
When you think of a New York deli, words like “cool” and “hip” aren’t usually the first ones that come to mind. They do, however, when you walk into NoHo’s The Press Shop. Though you wouldn’t know it...
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‘A Home for Writers & Rebels: Profile of Denis Woychuk,’ by Felicity LuHill
85 E 4th Street houses the Kraine Theater, the famous KGB Bar, and, its latest edition, the Red Room. Though there is much discussion about its individual parts, the building as a whole has a long and...
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Food & Writing: Glynn Pogue
Photo by Mia Penaloza. Glynn Pogue is a powerhouse. A fellow New School MFA alum (2017), with several pieces published in reputable magazines, and named Brooklyn Magazine’s 2018 “30 Under 30,” Glynn...
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Food & Writing: Alex Lanz
This is the first edition of a new column in which TIE Deputy Editor, Felicity LuHill, interviews writers about food. Alex Lanz is a New School MFA alum with a flare for books, food and all things...
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Food & Writing: Chris Gramuglia
Chris Gramuglia is a second year Fiction student in The New School MFA program, whose writing expands from Fantasy to realist prose about dating in modern times. In addition to being a writer, Chris...
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Food & Writing: Liz Von Klemperer
Liz Von Klemperer and I met back in 2014 when we were interns at PEN America. Four years later, we’re roommates in Brooklyn, trying to make our way as writers. Liz decided she wanted to cook us...
View ArticleFrom the Anthology: Food & Writing with Sarah Gerard
This was originally published in The Inquisitive Eater Anthology, which you can now purchase online. What’s your go-to snack when you’re reading or writing? Raw arugula. What’s your favorite piece of...
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“Interview with Hope Ewing, Author of Movers and Shakers” by Masha Shollar
MS: Thanks for agreeing to do this. HE: Yeah, no worries. MS: You got your MFA in fiction, but wrote a nonfiction book. Was that something you were always intending? HE: I didn’t go into my fiction...
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