Roads & Kingdoms

A Memoirist in Mérida: Q&A with Jeremiah Tower

Iconic chef Jeremiah Tower talks about his new Substack, and why gringos should always special-order their lamb consomé with extra fat.

Latest from R&K

The Taste of Being Thrown Around by the Sea: Q&A with chef Mari Fernandez by María Elizondo
EasyMining’s Circular Solutions in Sweden by Alexa van Sickle
Food Waste Warriors by Osayi Endolyn
Planting the Future by Lise Josefsen Hermann
Apeel’s Mission to Save the World’s Produce by Lucy Sherriff

Travel with Roads & Kingdoms

Market Solutions in Nigeria

16 Things to Know Before You Go to an Andalusian Cave

Yeah, we said cave. Just go with it.

From South Africa, a WonderBag for the Future

The WonderBag is a slow-cooker designed to reduce cooking time, fuel use, and carbon emissions. It also lightens the load for women in countries where open-fire cooking and hours of unpaid labor daily falls to them.

“These Shells, They Travel.”

Collecting seashells is as old as humanity. What we do with them can reveal who we are, where we’re from, and what we believe.

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Dispatched by Anthony Bourdain

Each of these deeply reported features takes readers on a deep dive into unsolved crimes, underground scenes, and unsung heroes in this Anthony Bourdain-curated, Beard-award-winning longform series. From a murder in South Africa's winelands to a personal account of life, death and Mother Ayahuasca in the Peruvian Amazon, explore the favorite R&K dispatches chosen by our late partner and editor-at-large Anthony Bourdain.

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Latest from R&K

A Sea Grain to Feed the World

A team of chefs and scientists in southern Spain are trying to cultivate an edible sea grain for the first time. Can Aponiente’s “sea pantry” fight global food insecurity and be used for conservation purposes?

Serving Climate‑Friendly Meals, One Student at a Time

Food providers—large-scale companies that mass-produce meals for institutions like hospitals and schools—serve billions of meals annually in the United States. Despite their size, there hasn’t been nearly enough focus on how to cut their greenhouse emissions. Enter Coolfood, a one-stop solution to facilitate plant-forward, climate-friendly eating.

Setting the Standard for Better Rice

The world’s thirstiest crop is also responsible for feeding half our planet. The Sustainable Rice Platform thinks it can make a better life for farmers and consumers alike.

Building a Global Mangrove Movement

Mangrove ecosystems provide community livelihoods, function as biodiversity hotspots, and help mitigate the effects of climate change, but efforts to protect them have been patchy and localized. A few organizations have banded together to change that.

Making Waste Less Wasteful

In rural British Columbia, Catalyst Agri-Innovations Society is harnessing the power of poop.

The Good Food Encyclopedia

The team behind the Consupedia app are on a mission to create a more transparent and sustainable food industry, armed with a database of 250,000 products. With only a barcode scan, it tells consumers how sustainable and ethical their food choices are.

A Cold Room for a Warming World

A Nigerian start-up takes on the problem of food spoilage at all steps of the production chain, one solar-powered cold room at a time.

The Light Fantastic

New Zealand startup BioLumic is producing radically healthier and more productive crops, simply by exposing them to novel “recipes” of UV light

Eme Alfonso on old and new challenges for Cuban musicians

Eme Alfonso on Cuban music education, new challenges for Cuban musicians, and growing up as the daughter of Cuban rock royalty.