Inside a Michelin-starred chef’s revolutionary quest to harvest rice from the sea.

Four Galician sisters take on the macho percebeira culture to harvest one of the world’s most expensive delicacies, the gooseneck barnacle, from the frigid sea.

Adapted from Grape, Olive, Pig: Deep Travels Through Spain’s Food Culture.

How a Guatemalan cook ended up the master of okonomiyaki.