EditorialA table at Cafe Ohlone, where the chefs forage ingredients for traditional dishes like Chia porridge infused with rosewater in bowls, on the terrace at the Phoebe A. Hearst Museum of Anthropology, University of California Berkeley, Aug. 24, 2022. (Nicholas
EditorialSarah ElSayed thanks her guests for coming, and explains which dishes are cannabis-infused and which are not, at her Danksgiving celebration in Los Angeles, Nov. 6, 2022. (Ryan Young/The New York Times)