EditorialDiep Tran, a chef in Los Angeles, makes rice porridge for all at the Banh Chung Collective in Compton, Calif. on Jan. 14, 2023. (Joyce Kim/The New York Times)
EditorialA table at Cafe Ohlone, where the chefs forage ingredients for traditional dishes like Chia porridge infused with rosewater in bowls, on the terrace at the Phoebe A. Hearst Museum of Anthropology, University of California Berkeley, Aug. 24, 2022. (Nicholas