EditorialErika Council, the owner of Bomb Biscuits in Atlanta, works in the kitchen of her restaurant on July 1, 2023. (Kendrick Brinson/The New York Times)
EditorialErika Council, the owner of Bomb Biscuits in Atlanta, works in the kitchen of her restaurant on July 1, 2023. (Kendrick Brinson/The New York Times)
EditorialErika Council, the owner of Bomb Biscuits in Atlanta, works in the kitchen of her restaurant on July 1, 2023. (Kendrick Brinson/The New York Times)
EditorialErika Council, the owner of Bomb Biscuits in Atlanta, works in the kitchen of her restaurant on July 1, 2023. (Kendrick Brinson/The New York Times)
EditorialErika Council, the owner of Bomb Biscuits in Atlanta, works in the kitchen of her restaurant on July 1, 2023. (Kendrick Brinson/The New York Times)
EditorialBehind the Mic: The 'Know Mercy' Podcast, The Creative Showcase, Presented by Audacy, Advertising Week New York, The Market Line, New York, USA - 19 Oct 2022
EditorialNatasha Bermudez, bar director at the Peruvian eatery, Llama Inn, strains a pot of chicha morada in New York, Sept. 23, 2022. (Jose A. Alvarado Jr./The New York Times)
EditorialRaisin and pineapple tamales at Evelia’s Tamales restaurant, in the Corona neighborhood of Queens, on Aug. 18, 2022. (Jose A. Alvarado Jr./The New York Times)
EditorialStephanie Carlisi was in a home recording studio working on her debut single when Apple filed an opposition to a trademark of her stage name, Franki Pineapple. (Jack Bool/The New York Times)
EditorialPineapple is caramelized for a pineapple-ginger crumb cake in New York, Feb. 10, 2022. Food styled by Simon Andrews. (David Malosh/The New York Times)
Editorial Instead of polyvinyl chloride, the seat is made of vegan "leather," crafted from pineapple, mango, corn or other naturally derived fibers. (Ben Sklar/The New York Times)