Louisa Kasdon is on a mission to root out sexism in the culinary world — and in the media’s coverage of the culinary world.
Latest by Louisa Kasdon
Expiration dates can be misleading. A much more reliable indicator of whether products have gone bad? Your nose.
At its height and in all its glory, Locke-Ober wasn’t just a restaurant. It was a vehicle for social transformation in a world where there was but one path to success: fitting in.
With studies showing that sugar-sweetened beverages are making us fat, it’s time to take matters into our own hands.
A new study is tarnishing the public perception of organic food. But not so fast, says commentator Louisa Kasdon. She defends organic products and places the movement in a larger context.
From the Seaport to the suburbs, countless large-scale restaurant construction projects are underway. But, asks commentator Louisa Kasdon, who besides the real estate developers and the leasing agents stands to gain?