“Food becomes this incredible tool for connecting with people”
—Von Diaz on “Puerto Rico’s West Coast Flavor,” p. 126
—Von Diaz on “Puerto Rico’s West Coast Flavor,” p. 126
Von Diaz
WRITER
“The details of how and why someone chooses to prepare food a certain way are infinitely interesting and surprising—and deeply relatable,” says Von Diaz, a documentarian, writer, and food historian based in Durham, North Carolina. “Food becomes this incredible tool for connecting with people who may have very different backgrounds than you do.” For this issue, Diaz surveyed her own family story, traveling to the west coast of her grandmother’s native Puerto Rico (p. 126). In Durham, when she’s craving Puerto Rican flavors, she stops by Boricua Soul. “It’s owned by two close friends of, highlights dishes from tropical islands across the world, such as okra salad from the Seychelles and red rice from Guam.
