Pink Kernelhttps://pinkkernel.com/Pink Kernel is an independent food publication covering food brands, founders and makers. We publish sourced brand stories and curate food writing worth reading.en-usMon, 26 Oct 2026 12:00:00 GMTDiaspora Co.: Sana Javeri Kadri's first spice.https://pinkkernel.com/stories/diaspora-co/https://pinkkernel.com/stories/diaspora-co/A turmeric farm in Andhra Pradesh, a 2017 launch, and the people behind Diaspora Co. — Jules Corven, Pink Kernel.Mon, 26 Oct 2026 12:00:00 GMTBurlap & Barrel: the cumin that led to a spice company.https://pinkkernel.com/stories/burlap-and-barrel/https://pinkkernel.com/stories/burlap-and-barrel/The company Ethan Frisch and Ori Zohar launched in 2016 traces its beginnings to Afghan wild cumin. — Jules Corven, Pink Kernel.Mon, 26 Oct 2026 12:00:00 GMTRancho Gordo: Steve Sando's first heirloom bean.https://pinkkernel.com/stories/rancho-gordo/https://pinkkernel.com/stories/rancho-gordo/Rio Zape, a Napa kitchen table, and a business built around the beans Sando wanted to cook. — Jules Corven, Pink Kernel.Mon, 26 Oct 2026 12:00:00 GMTThe sisters behind Lottie's Meats.https://pinkkernel.com/stories/lotties-meats/https://pinkkernel.com/stories/lotties-meats/A chef, her sister, and the pork business they built together. — Jules Corven, Pink Kernel.Wed, 21 Oct 2026 12:00:00 GMTAsian American food brands on grocery shelves.https://tastecooking.com/the-golden-age-of-asian-american-cpg/https://tastecooking.com/the-golden-age-of-asian-american-cpg/Chili crisp, calamansi seltzer, and the founders putting the flavors they grew up with on more shelves. A reported look at Asian American food brands by Cathy Erway. — Cathy Erway, TASTE.Tue, 20 Oct 2026 12:00:00 GMTClarissa Wei on soy sauce and postpartum cooking.https://tastecooking.com/this-is-taste-850-clarissa-wei-sells-excellent-soy-sauce-and-demystifies-ancient-postpartum-cooking-practices/https://tastecooking.com/this-is-taste-850-clarissa-wei-sells-excellent-soy-sauce-and-demystifies-ancient-postpartum-cooking-practices/The writer and HEYDOH cofounder joins Aliza Abarbanel to talk about Taiwanese soy sauce, her books, and the traditions of postpartum cooking and care. — Aliza Abarbanel, This Is TASTE.Tue, 20 Oct 2026 12:00:00 GMTA food scientist cuts through the noise.https://www.snaxshot.com/p/debuking-food-myths-is-funhttps://www.snaxshot.com/p/debuking-food-myths-is-funSnaxshot talks with the food scientist behind Hydroxide about food myths, raw milk, and the claims circulating online. — Snaxshot, Snaxshot.Tue, 20 Oct 2026 12:00:00 GMTWhat happens when someone notices a small brand?https://www.snaxshot.com/p/your-year-in-snaxhttps://www.snaxshot.com/p/your-year-in-snaxIn its 2025 retrospective, Snaxshot shares accounts from founders, shops, and people whose work crossed paths through the publication. — Snaxshot, Snaxshot.Tue, 20 Oct 2026 12:00:00 GMT