Shane Mitchell
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Food activism, culinary history, profiles, art, music, film.
Writes stuff for a living. she/her/🤦🏻♀️ Also Editor at Large for @SAVEURMAG
Articles by Shane Mitchell
How a Jungle Farm in the Yucatán Is Transforming Its Maya Community
By Shane Mitchell Published on November 5, 2026 “The future is ancestral,” said Gonzalo Samaranch Granados.
Can Feeding Your Community Change the World? These Vermont Teens Say Yes
By Shane Mitchell Published on June 12, 2026 Food is more than what’s on the plate. This is Equal Portions, a series by editor-at-large Shane Mitchell, investigating bigger issues and activism in the food world, and how a few good eggs are working to make it better for everyone.
Where to Eat, Drink, and Shop on the Island of Hawai‘i
By Shane Mitchell Published on April 28, 2026 This piece originally appeared in SAVEUR’s Spring/Summer 2026 issue. See more stories from Issue 206 here. Of all the islands in the world, Hawai‘i pulls at my heart strings like an auntie strumming her ukulele. It draws me across the Pacific again and again, and there’s always a moment, while passing through the vast lava plain between Mauna Kea and Hualālai, when the arc of the earth presents itself and I hold my breath in wonder.
Where to Eat, Drink, and Shop on the Island of Hawai‘i
Eve Plumb Answers the 10 Questions She’s Most Asked 50 Years After ‘The Brady Bunch’ The ’70s sitcom star is still asked the same questions over and over. Brady Bunch star Eve Plumb is sharing her life story in her memoir, Happiness …
Celebrating 20 Years of the Charleston Wine + Food Festival
By Shane Mitchell Published on February 27, 2026 Before we pick up our forks, let’s invoke the ancestors: Southern culinary mentors like Martha Lou Gadsden, Louis Osteen, Robert Carter, Emily Meggett, and Joseph “Chef Joe” Glascoe Randall are the ones who taught us to never stir a pot of rice, and why it’s sacrilege to add sugar to cornbread or grits. Without their guidance, we wouldn’t be celebrating this kind of food today.
This Mutual Aid Group Is Delivering Groceries to Families Impacted by ICE Raids
By Shane Mitchell Published on December 1, 2025 Food is more than what’s on the plate. This is Equal Portions, a series by editor-at-large Shane Mitchell, investigating bigger issues and activism in the food world, and how a few good eggs are working to make it better for everyone. “I was locked in my tortillería because of an ICE raid at a supermarket across the street,” said Sherry Mandell, a founder of Tehachapi Heritage Grain Project. That day, she had orders to fill.
The Women Carrying the Torch of Gullah Geechee Cuisine
By Shane Mitchell Published on October 21, 2025 On the banks of Store Creek, winding across the middle of Edisto Island, South Carolina, three of Emily Meggett’s daughters gathered on a spring afternoon. Lavern, Marvette, and DeeDee had come to share dishes from their mother’s bestselling cookbook—fried chicken, cornbread, field peas, and coconut black walnut cake, to name a few—with a crowd bussed down from Charleston.
The Women Carrying the Torch of Gullah Geechee Cuisine
By Shane Mitchell Published on October 21, 2025 On the banks of Store Creek, winding across the middle of Edisto Island, South Carolina, three of Emily Meggett’s daughters gathered on a spring afternoon. Lavern, Marvette, and DeeDee had come to share dishes from their mother’s bestselling cookbook—fried chicken, cornbread, field peas, and coconut black walnut cake, to name a few—with a crowd bussed down from Charleston.
The Journey to LGBTQ Acceptance is Not a Straight Line
As I approach my 40th birthday, I find myself more uncertain than ever before about the world and my place in it. And it has almost nothing to do with the marquee date looming in the not-too-distant future. I know that, as a gay man, the cliché is that I fear ageing. That 30 is "gay death", and anything beyond that isn't worth thinking about. But getting older has never really worried me. Those close to me know I genuinely didn't think I would make it past 30. That belief wasn't hysterics.
By Shane Mitchell Updated on August 21, 2025 Rich but not heavy, this summer chowder is full of crispy bacon, fresh corn, new potatoes, and milk instead of cream. For thickening, a bit of the soup is puréed, then stirred back in—no flour needed. SAVEUR editor-at-large Shane Mitchell adapted this recipe from her friend Lisa, who would bring the sweet, creamy soup to potlucks at the end of harvest season in Oneida County, New York.
In Hawai'i, Restorative Justice Takes the Form of An Underground Oven
By Shane Mitchell Published on May 30, 2025 Food is more than what’s on the plate. This is Equal Portions, a series by editor-at-large Shane Mitchell, investigating bigger issues and activism in the food world, and how a few good eggs are working to make it better for everyone. “When you make imu, especially when you’re dealing with food, you gotta come from love,” says Iopa Maunakea, the executive director of Men of PA‘A, a mutual-aid nonprofit founded in 2004.
Here’s How Restaurant Workers in Asheville and Beyond Are Leading the Way on Hurricane Relief
By Shane Mitchell Published on November 15, 2024 Food is more than what’s on the plate. This is Equal Portions, a series by editor-at-large Shane Mitchell, investigating bigger issues and activism in the food world, and how a few good eggs are working to make it better for everyone.
Skillet Quail with Wild Mushroom Gravy
By Shane Mitchell Published on October 29, 2024 I don’t hunt, but I do forage for mushrooms come fall. This recipe for skillet quail with mushroom gravy is an homage to my father-in-law, who always had a freezer full of tiny birds. He liked to drown them in Campbell’s cream of mushroom soup—before I married in, that is. Most farmed quail come spatchcocked (Campo Grande’s are terrific), with breast bones removed, which makes for easy pan-frying in a cast iron skillet.
Any Night Can Be (Wild) Game Night
By Shane Mitchell Published on October 29, 2024 All things game are not always wild, and all things wild aren’t always fair game. Last fall, walking in my backwoods, I found a poacher had erected a portable blind and set out leftover Halloween pumpkins as deer bait. Not only did this trespassing flout Department of Environmental Conservation regulations—it also pissed me off, coming from a long line of Southern hunters who always stick to the rules.
For Charleston’s Food Insecure, This School Bus Is a Game-Changer
By Shane Mitchell Published on October 11, 2024 “We used to drive around like an ice cream truck, park wherever, and we could get kicked out, but it was a bunch of fun,” says Lindsey Barrow, Jr., founder of Lowcountry Street Grocery (LSG) in Charleston, South Carolina. “Everybody’s into food here, so we have the culture, but local food is hard to get for some locals. For people who actually live and work in the area?
Glutamate Transporter 1 as a Novel Negative Regulator of Amyloid β
Preprint Article Version 1 This version is not peer-reviewed Version 1 : Received: 26 August 2024 / Approved: 27 August 2024 / Online: 28 August 2024 (11:56:48 CEST) Sinha, P.; Turchyna, Y.; Mitchell, S.; Sadek, M.; Armagan, G.; Perrin, F.; Maesako, M.; Berezovska, O. Glutamate Transporter 1 as a Novel Negative Regulator of Amyloid β. Preprints 2024, 2024081982.
Meet the Knifemaker Inspired by South Asian and New England Fishing Traditions
Joyce Kutty likes wicked sharp knives and catch-of-the-day dinners. As a child, the 33-year-old metalsmith learned to fish the waters off Point Judith, Rhode Island, and helped her mother prepare Tamil- and Malayali-style curries in their kitchen in East Providence.
A Basket Maker Keeping Alive, and Reinventing, an Ancestral Craft
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A Basket Maker Keeping Alive, and Reinventing, an Ancestral Craft Original
Mary Jackson was 4 when she learned how to weave. Sitting at her mother's knee in the late 1940s, she tied her first knots with nimble little fingers, binding coils of sea grasses. In the Gullah Geechee communities of coastal South Carolina, where basket making is a centuries-old tradition, young children often start the weave for their elders. Jackson grew up surrounded by expert needlewomen who elevated this style of weaving from a strictly domestic craft to culturally profound artistry.
Fish Friday Around the World
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Fish Friday Around the World
The Pope didn’t invent Fish Fridays. But the practice did grow out of a tradition of fasting during the Middle Ages, when the Christian calendar was crammed with holy days requiring keepers of the faith to avoid eating meat, or three square meals altogether.
Effects of Sugarcane-Derived Polyphenol Supplementation on Methane Production and Rumen Microbial Diversity of Second-Cross Lambs
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How to Save the Planet, One Apron at a Time
Photo Illustration: Russ Smith • Photo: Courtesy Chantal Galipeau Food is more than what’s on the plate. This is Equal Portions , a series by editor-at-large Shane Mitchell , investigating bigger issues and activism in the food world, and how a few good eggs are working to make it better for everyone. “I save all my scraps,” says textile artist Chantal Galipeau .
Why Osage Chef Ben Jacobs Launched a Direct-to-Tribe Meal Delivery Service
Food is more than what’s on the plate. This is Equal Portions, a series by editor-at-large Shane Mitchell, investigating bigger issues and activism in the food world, and how a few good eggs are working to make it better for everyone. “This is food that's nourishing, but also spiritually supportive,” says chef Ben Jacobs, who this fall started Seed to Soul, a ready-to-eat meal program for Native American communities.
Meet Nick Smith, incoming SGA President
Following an unopposed election, Nick Smith has officially become the Student Government Association President-elect, where he is set to lead the organization for the upcoming Spring and Fall semesters. Smith’s long-time friend and running mate, Olof Persson, has won the election for Vice President of Operations, as SGA elections utilize a joint ticket for the roles of President and VPO.
Spit Seeds. Spread Joy. — THE BITTER SOUTHERNER
Photos by Michael Cirlos August 23, 2023 Michael Johnson Jr. deployed his secret weapon in a concrete alley splashed with watermelon murals. Before stepping up to the launch line at the Spitway, the 33-year-old welder plucked a seed from one of the Black Diamonds in the staging area and took a quick swig of water from a plastic bottle. As the adult competition commenced, fans crowded bleachers on the sideline.
Sigma Phi Epsilon Fraternity raises thousands of dollars in donations for breast cancer awareness
October is breast cancer awareness month; In recognition last month, the New Jersey Alpha chapter of Sigma Phi Epsilon (often referred to as “SigEp” on campus) showed their support for the cause by raising nearly $6,000 for the American Cancer Society. They raised such a significant sum of money through various fundraising efforts, including their annual Breast Cancer Awareness Brunch, a SigEp band performance, and a brotherhood skydiving challenge, among other activities.
The process of becoming an SGA Senator
The Student Government Association, or SGA as it is commonly referred to around campus, is the governing body of the Stevens undergraduate student population. The SGA Senate is the legislative portion of this body, with Senators each representing 100 students from the school their major belongs to. The Senate allocates roughly two million dollars every year to student organizations and has the ability to pass resolutions that impact the lives of every undergraduate student.
Animals | Free Full-Text | Increased Milk Yield and Reduced Enteric Methane Concentration on a Commercial Dairy Farm Associated with Dietary Inclusion of Sugarcane Extract (Saccharum officinarum)
1. Introduction It has been estimated that the total global production of red meat and dairy will need to increase by 76% and 63%, respectively in order to meet the global demand for food by 2050 [1,2]. However, the current contribution of enteric fermentation and manure management contributes 1/3 of anthropogenic methane emissions [3]. Therefore, a new strategy to increase ruminant production whilst decreasing the environmental impact is required.
Local elections are two months away; here’s how to get involved
In less than two months, votes will be cast for the New Jersey General Assembly, the New Jersey Senate, and the Hoboken City Council. While all three of these legislative bodies play an essential role in the lives of Stevens students, the Hoboken City Council election might be of particular interest to students this year.
Timber Biscuit Woodworks Unveils Cutting-Edge Gaming Coffee Table-A Design Marvel for Board Game Enthusiasts
Timber Biscuit Woodworks, a premier woodworking shop specializing in modern, proudly announces the launch of its latest project, the Gaming Coffee Table. VIRGINIA BEACH, VIRGINIA, UNITED STATES, September 26, 2023 / EINPresswire.com/ -- Timber Biscuit Woodworks, a premier woodworking shop specializing in modern, one-off pieces, proudly announces the launch of its latest project, the Gaming Coffee Table.
A brief recap of the first GOP presidential debate
With the 2024 presidential election just over a year away, prominent Republican politicians have begun expressing their opinions on hot-topic issues as they prepare to face off against likely Democratic nominee, President Joe Biden. According to aggregate poll data from FiveThirtyEight, a widely cited political analysis outlet, former President Donald Trump maintains a strong lead amongst Republican voters.
Stevens alumni office developing an LGBTQ+ post-graduate network
As of last May, the Class of 2023 joined a growing network of over 50,000 Stevens alumni nationwide. With significant geological and characteristic diversity amongst alumni, it’s crucial that Stevens graduates have opportunities to connect with each other and grow their respective professional networks.
The Wounded Fruit — THE BITTER SOUTHERNER
Watermelon, that most thirst-quenching of fruits, has long nourished the imaginations of American painters. Shane Mitchell traces the visual evolution of its status as the bravura of still life to its weaponization as a racial trope to the triumph of artists who are reclaiming it from infamy. “Watch out,” I said. “You’re way too close.” My youngest sister’s index finger hovered within an inch of the 200-year-old oil painting.
At New York's Tenmile Distillery, Local Spirit is Serious Business
The weather gods have not been kind to the Hudson Valley this summer. Waterways flooded, roofs ripped off, trees downed, crops flattened. Radar maps splashed with streaks of red like tomato sauce stains on an apron. Some people might be tempted to quit; then again, what is it they say about farmers being the ultimate optimists?
Paper Plane
Based on a cocktail popular in Prohibition-era gin joints, the Paper Plane belongs to the family of corpse revivers, created in the 19th century as hangover cures. This whisky-based version was first developed by bartender Sasha Petraske for The Violet Hour, a new-wave speakeasy in Chicago's Wicker Park neighborhood.
Clover Club Cocktail
Named for a turn-of-the-century men's club in Philadelphia, this frothy gin sipper belongs to the pre-Prohibition era of classic cocktails, but has lately been revived on craft bar menus. An earlier recipe appeared in Jack's Manual (1908), by a bartender famed for his "fancy mixed drinks." A cousin of the Pink Lady, it needs to be dry shaken to emulsify the egg white, and the addition of raspberry syrup- Monin is a reliable ready-made brand-creates a delicate blush for a summery refreshment.
Braised Rabbit with Pan-Fried Radishes and Creamy Polenta
Chef Eliza Glaister grew up in New York's Hudson Valley, where her cooking was influenced by neighboring farmers and wild game purveyors like Quattro's Farm. This braised rabbit recipe, served over creamy polenta and topped with pan-fried radishes and leek oil, is a summer favorite. "When preparing game with little to no fat, especially rabbit, braising it is a wonderful method," she says. "Cooking seasonally means working with ingredients that are all growing together at the same time and place.
A Tribute to the Matriarchs of the Lowcountry
“I spent so much time in my grandmother’s kitchen growing up,” said Charleston, South Carolina-based chef Amethyst Ganaway. “A lot of it was out of necessity, but I was also a greedy kid.
Why Cookies Are the Ultimate Symbol of Seasonal Goodwill
Culture For this Bosnian baker, trays of pastries symbolize the hometown she fled—and support for others missing home. Culture Features Food is more than what’s on the plate. This is Equal Portions, a series by editor-at-large Shane Mitchell, investigating bigger issues and activism in the food world, and how a few good eggs are working to make it better for everyone.
Help Fight Food Insecurity on Giving Tuesday (and Beyond)
Food is more than what’s on the plate. This is Equal Portions, a series by editor-at-large Shane Mitchell, investigating bigger issues and activism in the food world, and how a few good eggs are working to make it better for everyone. “It’s like cooking for your grandparents and their friends,” says Helen Nguyen of Saigon Social.
You Don't Have to Apologize For Loving This 90's Dessert
I came for the cake. When Jean-Georges Vongerichten opened his eponymous dining room on the ground floor of the brassy Trump International Hotel and Tower in early 1997, it was the most desired reservation in Manhattan. The launch catapulted the Alsatian-born chef to stardom and soon after he earned a four-star rave from restaurant critic Ruth Reichl. Every night, stretch limos lined the curb outside the front door, while celebrity sightings and opulent flourishes were delivered tableside.
As Temperatures Soar, Food Fridges Come to the Rescue
Food is more than what’s on the plate. This is Equal Portions, a series by editor-at-large Shane Mitchell, investigating bigger issues and activism in the food world, and how a few good eggs are working to make it better for everyone. “Until the weather cools down, we’re focusing on water bottles, and food like apples and potatoes that are more shelf-safe,” said Kyandra Noble, founder of Austin’s ATX Free Fridge Project.
Diana Kennedy Dies at 99 After a Lifetime Documenting Mexico’s Culinary History
With her passing, we are almost at the end of the expat expert era. The author of nine books on Mexican cuisine, Kennedy relished her outsized reputation as a culinary anthropologist. Her gun, pickup truck, penchant for leather pants, collection of pre-Columbian ceramics, adobe house in Zitácuaro, Michoacán. Her grudges and blood feuds. Yet, she will also be remembered as a champion of rigorous research and accreditation, as well as a proponent of authenticity whose dedication bordered on obsession.
In Chicago, This 1950s Italian Lemonade Stand Is Still the City Favorite
Food is more than what’s on the plate. This is Equal Portions, a series by editor-at-large Shane Mitchell, investigating bigger issues and activism in the food world, and how a few good eggs are working to make it better for everyone. “There’s going to be a sugar shortage,” says Mario “Skip” DiPaolo, sitting on the front stoop of his West Taylor Street townhouse in Chicago’s Little Italy.
In These AAPI Communities, Meals Arrive With a Pleasant Surprise
Food is more than what’s on the plate. This is Equal Portions, a series by editor-at-large Shane Mitchell, investigating bigger issues and activism in the food world, and how a few good eggs are working to make it better for everyone. “Right now, I like to use my son’s Crayola marker, because it’s like I’m a kid again,” says Nat Chanthanaluck, one of the proprietors of the family-owned Tree Top Thai restaurant in Waltham, Massachusetts.
Matika Wilbur is Documenting Indigenous Culture, One Photo at a Time
Visionaries is a limited series that looks at figures who are trying to transform the way we live.
Upstate New York’s Ukrainian Community Rallies for Ukraine-One Pierogi At A Time
Food is more than what’s on the plate. This isEqual Portions, a series by editor-at-large Shane Mitchell, investigating bigger issues and activism in the food world, and how a few good eggs are working to make it better for everyone. “We ran out,” says Father Mike. “People showed up and said, ‘I wanted pierogies, but here’s a hundred dollars.’” Some customers then placed bigger orders for the following Friday instead.
Bourbon Balls
Photography by Paola + Murray; Food Styling by Rebecca Jurkevich; Prop Styling by Sophie Strangio These chocolatey confections are what editor-at-large Shane Mitchell calls Southern truffles—”boozy and bad to the bone.” Her family traditionally made them as a holiday treat, but the bourbon balls recipe no longer has a timestamp.
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