NEW YORK, NY—The Newcomer, by Stacy Adimando
Puglia is the easiest and hardest place for a young chef like Giorgia Goggi and her bold, garden-driven cooking to come in and shake things up—but the region is sleepy and set in its ways. SAVEUR’s Executive Editor Stacy Adimando had been trailing Goggi’s cooking from across the pond and visited her at Masseria Moroseta, where she introduced limited ticketed dinners. “The way we do food, it’s quite unique. It’s like a family meal, no menu. I choose every day what we want to cook,” says Goggi. Adimando goes on to write: “In a place where the hot climate and rich soil dictate that most everything can grow most of the time, however, Goggi is infatuated—obsessed even—with what else is possible. There are tomatoes in April. Figs the size of lightbulbs on trees by early May … lemons with delicate yellow skins, plump pears, and dark red-black ferrovia cherries all sprung up simultaneously while I was there. It’s the abundance that explains why Goggi came to this place for a summer job and never left, and why you kind of can’t blame her for outthinking what’s on typical restaurant menus in the region. For her, Puglia is one of the most obvious and interesting places to cook creatively, but doing so goes against a strain of traditionalism and conservatism that’s long existed in the region.” (Photographed by Eva Kolenko)

 Higher Ground, by Leslie Pariseau
Twelve thousand feet above sea level, a legion of Bolivian women power an industry around the country’s most valuable resource: food. Leslie Pariseau travels to La Paz to meet these women who run the markets, restaurants, and butcher shops, and writes: “In Bolivia, traditional gender conditioning has long intertwined sustenance together with the domestic and the feminine. But while women’s roles as farmers, sellers, and cooks award them a remarkable level of visibility and economic power, throughout the country they are still struggling for social equality and basic personal safety, especially among indigenous populations.” (Photographed by Michelle Heimerman)

Queens of the Country, by Amy Thielen
In rural Latvia, rustic cooking—bacon buns and hot beet soup—is the heart of village life. After decades of foreign rule, Latvia holds on to its culinary identity by way of its countryside kitchens. Contributor Amy Thielen experiences a taste from the village bakers, cheesemakers, and generous home cooks of the tiny town of Aloja. (Photographed by Susan Bell)

Gathering Roots, by Chantal Martineau
Writer Chantal Martineau travels back to Nova Scotia, the place of her birth, to explore how the largely untold histories of its original black communities are preserved through a group of devoted women, an iconic museum, and an array of comforting dishes. She writes, “In such communities, food acts as a tether to a place of familiarity, of comfort. … For African Nova Scotians, whose original home might be too far gone for them to remember, their foods can serve as a record, a map of the arduous journey of their ancestors. Mine came to Canada with little more than the traditions that fed and sustained them. But amid the emerald pines and damp, wet cold, a world away from their ancestral origins, they endured.” (Photographed by Christie Hemm Klok)

PLUS: Kimchi Traditions; DIY Dosas; Gender Equality Behind the Sushi Counter; Communal Cooking in Puebla, Mexico; Learning from a Jamón Master; Twin-Sister Winemakers from Montalcino, Italy; and More!