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One year ago, all 5 Ravenous founder-owners lost our jobs. Now, we’re building the future of food media. Help us fill the bird feeder. Tap the link in bio to get 25% off a Ravenous subscription! by @feedravenous

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2 months ago

For Ravenous’ first freelance commission, @nikostratis dives into the way Wendy’s is trying to court millennial nostalgia (and dollars) with a new emo EP, featuring emo heavy hitters like Matt Squire and Kat Leon. “Songs like ‘My Frosty’s Funeral’ and ‘I Miss The Sunroom’ take a thousand yellow-tinted memories and turn them into well-branded power ballads,” writes Stratis. But what happens when your youth is sold back to you with fries? Read more on Ravenous. by @feedravenous

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2 days ago

Sam Kass served as a White House senior policy advisor under the Obama Administration and executive director of first lady Michelle Obama's Let's Move initiative that focused on improving the nutrition of school children. He also helped organized the Independent Restaurant Coalition, raising money for smaller restaurants during the peak of the pandemic. These efforts are why he will receive the Julia Child Award at a ceremony held at the Obama Center in Chicago. Kass started his restaurant career working for Paul Kahan and Avec where he figured out he wanted to work with food, but not necessarily in the kitchen. His work has inspired countless chefs around the country. Read more about his journey in the link in the bio. by @feedravenous

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3 days ago

on the NEW episode of @citysoreal I talk with @beardfoundation award winning writer @shokdiesel about his independent platform for #food #journalism @feedravenous, #devonavenue, the #chicago #culinary scene & so much more

Stream wherever you listen to podcasts by @feedravenous

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3 days ago

When @chefmelissaking's agent suggested she write a memoir, she thought it was a joke. "My life doesn't seem that interesting," she says. But after reading 'The Girl Who Became King,' you'll probably disagree. In her new book, out today, King weaves together how her parents' traumas influenced her own, how her early inklings of queerness bloomed in adulthood, what it felt like to go on @bravotopchef and realize the world knew her name, and of course what she learned to cook every step of the way. And while she could have used a ghostwriter to get the story down, instead she took the advice of her creative friends (including Padma Lakshmi) and took five years to write it herself. "I took on the challenge, even though it terrified me," she says.

Read @jayasax's interview with Melissa King, in which she talks about what it took to write a memoir, what it means to be a chef without a restaurant, and what ingredient she'll never, ever cook with. Link in bio. by @feedravenous

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10 days ago

Sometimes it's nice to remember some good food you've eaten recently. Here, @jayasax reminisces on three late summer meals that are keeping her going as sunset arrives earlier and earlier. Link in bio. by @feedravenous

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11 days ago

From Belfast to the ranch-obsessed Midwest, diners around the world slather Tabasco on pizza, pad Thai, oysters — you name it. But it all began more than 150 years ago, on Avery Island, Louisiana, where Edmund McIlhenny first started producing his vinegary pepper sauce in 1868. In the decades after its debut, Tabasco grew into a global icon. How it got there is complicated. @aemccarthy took a trip to Avery Island to learn more, and came away with even more questions. by @feedravenous

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15 days ago

Everyone seems so angry. I'm on a hair trigger. So why are we blasting screamo in the coffee shop/pizza parlor? by @feedravenous

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16 days ago

A coalition of hundreds of restaurant and worker associations, individual chefs and restaurant owners, are encouraging lawmakers to support legislation that would make it easier for immigrants to secure long-term work permits. Chef Carlos Raba (@yo_soy_bbeto) is among them, speaking to how immigrants shape our food and hospitality industries. We spoke with Raba about why this legislation is so important, and why the high cost of food might force change. Link in bio. by @feedravenous

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20 days ago

We live on a global internet, where photos of an enticing meal could be down the block or across the ocean. So why, asks @jayasax, do so many restaurants not list their locations on social media? We're trying to frequent your businesses, so please, tell us where you are! Link in bio. by @feedravenous

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22 days ago

Let’s start by saying this: Tex-Mex and Cal-Mex are not the same food. The difference is a much heavier hand with cheese and cream sauces in the former, while the latter tends to be more vegetable-forward. At this point, the new Cal-Mex spots are so far from the home-cooking style that Tex-Mex embraces that it can seem like most of what they have in common is flour tortillas.

@thecourtneyesmith lived in L.A. back in 2009 and 2010. The main thing a lot of friends wanted to do back then was take her to various Mexican spots, because she grew up in Texas, and reintroduce her to Mexican food done California-style.

So, on a recent trip to L.A., she decided to dine at three of the city’s longest-standing Mexican restaurants, with menus largely driven by the classic dishes they’ve been serving for decades. by @feedravenous

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24 days ago

This is your last chance to get 30% off a Ravenous subscription! The sale ends tonight at 11:59 p.m. ET.

A you may know, we’ve been working over the last month to secure 300 new paid subscribers in 30 days. Welp, today’s day 30, and it’s the final day to score our biggest discount ever. Join smart readers like Ryan Sutton (@thebaddeal), Maris Kreizman (@mariskreizman), and Kat Kinsman (@katkinsman), and become a subscriber now through the link in bio. by @feedravenous

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24 days ago