K
D. Kile
Plate — Editor
Files the Plate edition. Kile reads the politics, history, and bacteria sitting on the average dinner plate.
The Plate edition covers food at the scale of centuries and the scale of intestines. Why a sentence becomes a fact (breakfast is the most important meal), why a grain becomes a villain (gluten), why a flavor enhancer became a racialized panic (MSG), why a tropical fruit became a moral stance (avocado). The stories sitting underneath what's on the table.
Kile's reporting prefers two angles: the long historical view — who decided this, when, and to sell what — and the contemporary science, which usually disagrees with the marketing. Many essays in this edition close with the same finding: the diet works, the diagnosis was wrong.
Trained in the history of food and medicine. Cooks at home, dislikes culinary moralism.