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Julie Qiu, the New York oyster blogger behind inahalfshell.com on the subtle pleasures of merrior. (Littoral Special Part 2)

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On the waterfront, in search of macroalgae with seaweed forager and mother of a thousand cast-iron plaques, Sally McKenna. (Littoral Special Part 1) 

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It all starts with technique for superchef, Raymond Blanc, whose Le Manoir Au Quat’Saisons was just this week was judged the best — and most expensive restaurant in the UK.

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Art historian-turned-food culture critic, Alison Pearlman, on overlaps in art and restaurant criticism. (Part 1 of 4)

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Aspergillus oryzae comes to SoCoDu. Kyoto native/Blackrock resident, Junko Hamilton, on making Irish miso.

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Culture File digs in to discover The Loaves and Fishes Supper Club and Ireland’s underground dining scene