Lenore T. Adkins is a freelance food writer based in Washington, D.C., who has spent years eating her way through the District. Her writing has appeared in The Washington Post, Food & Wine Magazine, Eater and elsewhere.
Stanley Tucci explores Trentino-Alto Adige’s unique culinary mix of Italian and Austrian flavors in Episode 3—plus recipes like Schlutzkrapfen and knödel.
In a region known for its industry, Tucci uncovers a new kind of artistry—from vertical farms to centuries-old cheese caves and kitchens that honor the past.
Through Crossroads, Kite Hill, and two decades of steady advocacy, the chef has helped reshape plant-based cuisine into something inclusive, elegant, and built to last.