Bon Appétit

I receive $441 a week in unemployment assistance. Between job interviews and a matinee movie, I make Turkish eggs, pasta alla Norma, and a Thai basil eggplant stir-fry.

New “cultured oils” from Zero Acre Farms and Algae Cooking Club are taking off. Chefs say they’re better for the environment, handy in the kitchen, and taste just as good.

In an interview, the guide’s international director discusses the challenges of maintaining inspector anonymity in the age of social media, the rationale for partnering with local tourism boards, and more.

She also earns about $5,000 in book royalties and her mostly retired husband makes $125,000 from his consulting business. She eats gluten-free, makes chocolate banana bread and buckwheat crepes, and grows vegetables and fruits.