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A former midwife, Ithaca, N.Y. artist Graham Ottoson now births gourd art – sculptures, lamps and other objects produced from gourds. Correspondent Martha Teichner checks out some of Ottoson's "gourd-geous" creations at the gallery Gourdlandia, and tries her own hand at gourd carving.
"Sunday Morning" looks at important historical events on this date.
Brian Wallach has beaten the odds after being diagnosed with ALS (amyotrophic lateral sclerosis, or Lou Gehrig's disease). Given six months to live, remarkably he has survived six years. During that time, he and his wife Sandra have lobbied for funds for promising drugs and treatments. Two years after first meeting Wallach in 2021, correspondent Lee Cowan revisits with him to find out how he and his grassroots organization I Am ALS helped pass a law (Act for ALS) funding more than $100 million a year for five years for various ALS initiatives, and why Wallach himself is hopeful for the future.
On the Sunday morning before Thanksgiving, we visit with rare "smoke phase" turkeys at — where else? — Great Smoky Mountains National Park in Tennessee. Videographer: Scot Miller.
Since its development in 1950, styled after a pan to bake a traditional European ring-shaped cake, 75 million Bundt pans have been sold – and they're used for more than just desserts. Correspondent Serena Altschul reports.
At his Anaheim, Calif., bakery, Maher Nakhal honors a traditional sweet treat: Bouza, a style of ice cream that was first served in Damascus, Syria more than 500 years ago. Correspondent Jonathan Vigliotti delves into the closely-guarded recipe, and the labor involved in creating the ice cream's unique texture.
For subscribers, The New York Times' Cooking section, and its Cooking app – with recipes by contributors like food columnist and cookbook author Melissa Clark – are as important a part of the "paper of record" as the news. And as Times editor Emily Weinstein tells correspondent Kelefa Sanneh, they're an important part of the paper's business model as well.
Tinned fish, like sardines and anchovies, has always been more common in Europe than the U.S. But last year sales of tinned fish in the States rose to $2.7 billion, largely driven by young consumers. Correspondent Luke Burbank talks with Becca Millstein, founder of Fishwife, which sells carefully-packaged, sustainably-harvested seafood; and with Anna Hezel, author of the cookbook "Tin to Table," about the growing popularity of tinned fish.
The mission of plant-based fast-food chain Slutty Vegan, says founder Pinky Cole, is to change the conversation around vegan food and make it more mainstream. She talks with correspondent Faith Salie about her improbable success, and how feeding one famous customer was the lucky break that helped launched her business.
The large egg-shaped cooking device, known as the Big Green Egg, takes its inspiration from ancient ovens. But for nearly 50 years the gastronomic gadget has been winning over fans who use it for everything from steaks to pies. Correspondent Serena Altschul looks at the magic of cooking with the egg.
