Von Diaz

Von Diaz is a writer and radio producer based in New York City. Her work has been featured on NPR, StoryCorps, WNYC, PRI’s The World, BuzzFeed, Colorlines and Feet in 2 Worlds.

Content By This Author

SAVEUR's Leslie Pariseau takes us to the Norwegian archipelago of Lofoten where dried cod is essential food.
Tunde Wey is using the food of his native Nigeria to start conversations about America and race. He tells Von Diaz about his own immigrant experiences and what he thinks his "Blackness in America" dinners can accomplish.
Natto is fermented soybeans, and it's been popular in Japan for over a thousand years. Ann Yonetani tells The Splendid Table's Von Diaz how it gets its "special sauce," and why it might be exactly the thing for a vegan looking for a pungent cheese alternative.
Krishnendu Ray didn't learn to cook until he came to the U.S. from India. He quickly became fascinated with the subject, so much so that he's written The Ethnic Restaurateur, a history of immigrant food cultures in America.
In December 2015, Tucson, Arizona, was named a City of Gastronomy in the Creative Cities Network by the United Nations Educational, Scientific and Cultural Organization. Gary Nabhan, W.K.
Matt Goulding, author of Rice, Noodle, Fish, spent three months exploring the food in different regions of Japan. "To find a person who's been cooking nothing but tempura for 80 years of their life, it's a pretty remarkable thing," he says.
"The more I thought about the things that I was eating that I loved, the more I realized that they all followed these laws," says chef Justin Warner, author of The Laws of Cooking.
Mya Henry and Eric Werner turned their shared dream into a reality by opening the restaurant Hartwood near the Caribbean Sea in Tulum, Mexico. They are co-authors of a book by the same name.