At Life&Thyme, a journal of culinary storytelling, leading food stylist Lisa Homa and photographer Shirley Cai take us behind the scenes of glossy food photoshoots.

“There is nothing more radical and threatening to their greed than the dream of our communities well-fed, healthy, and strong.” Erica Lee, Canadian and Nehiyaw, has strong words for the people and institutions who create and reinforce the food insecurity that’s long been an issue for Canada’s First Nations people.

“The way I see it, while eating from a list of approved foods makes for excellent marketing and a catchy tagline, a more nuanced, mature approach to nutrition is our best bet for sustained health.” Russ Crandall at The Domestic Man compiles 10 lessons learned from five years on a Paleo diet.

“What disturbs me about Keurigs isn’t the terrible coffee they make, it’s that they represent the many ways that technology separates us from the natural world.” Alyssa C. Mallgrave discusses food technology — and the ways we interact with and process our food.

“Bacon, eggs, sausage, and orange juice never tasted as good as in those mornings.” A turkey burger recipe, musings on life in San Francisco, and a lovely photo essay on food.

Musing on her blog, Eating With My Fingers, Ellabell Risbridger writes of her grandfather’s death: “I don’t know how to grieve, but I know how to make bread. A six-strand challah braid: knead in anger, rise in grief, plait to find a pattern in all of this.”

Food writing by Rachel Roddy on making lasagna: “Paola rolls her fresh handmade egg pasta as thin as thin can be, which renders it light, extremely delicate and allows it to be the absolute protagonist, appearing in eight or nine layers.”

From lime to vanilla, Allie Marini Batts’ short story about an aspiring chef going through an abrupt breakup covers a full spectrum of flavors — and emotions.

“Maybe it’s time for Jamie Oliver to practice what he preaches and quit foisting his heavily processed ‘food’ on an impoverished nation in order to teach young Brits and Americans how to eat like every Moldovan already does.” The writer at Eye on Romania, based in the Republic of Moldova, explains why chef Jamie Oliver is part of the problem.

“But the colour was the reason I bought. It made me want to stick a finger in the middle. It was an angry red; savage, mad and violent. I’ll see you in the kitchen.” Fiery thoughts on paprika — plus a recipe — by Sophie James.

“Joyce’s enjoyment of food, unlike that of his withdrawn characters, was wrapped up in his enjoyment of others, and vice versa.” At Paper and Salt, Nicole Villeneuve weaves a discussion around author James Joyce and his enjoyment of food.

The writer at The Word-Quaver on food, balance, and staying positive: “I’m not saying stick your face in pie simply because it makes you happy, and I’m not saying indulge all day, every day, but when you put something into your body, you had better make sure it is something you want there.”

“In all aspects, coffee is the medium in which one finds common ground where none previously existed, orating stories of people and their places, echoing those efforts of Homer himself.” The writer at I Am Not a Lawyer explains how coffee signifies place.