Candice Kumai has held almost every job possible in the food world. The author of six (amazing) cookbooks has been a line cook, a food editor, a contestant on Top Chef, and a judge on Iron Chef, and last year, she taught Selena Gomez how to cook ramen on the singer’s quarantine cooking show. Kumai’s food career started at age five, when she first visited her grandparents in Japan: “We had miso soup for breakfast—and my head basically exploded,” she says. Kumai, whose clean style of cooking was inspired all those years ago, is full of tips to make your kitchen a happier, healthier, more sustainable place.
“We’re not chef-y—we’re geeky,” says Adam Weiss, owner of Honeybee Burger, a totally plant-based fast-food restaurant in Los Angeles. Weiss shares his secrets to making the best plant-based burger at home and his passion for running a more sustainable food business.
“I’m experiencing a little spring fever over here,” GP writes. “We’re on the precipice of warm weather, and we’re all starting to step (cautiously) out of the small bubbles we’ve confined ourselves to for over a year. I’m feeling that spring energy in a different way than I usually do—this year, for me, it’s more about sprucing up, decorating, celebrating in small ways, and stepping out, seeing people, and having some actual fun.”