Black Appalachian cooks, Maydan, shochu

Hosted by Evan Kleiman Mar. 09, 2024 Food & Drink

Rose Previte put khachapuri, a Georgian cheese bread, on the menu at Compass Rose, her global street food spot. Photo by Jennifer Chase.

Crystal Wilkinson recounts stories and recipes from five generations of Black Appalachian cooks. Poised to open a restaurant complex in Los Angeles, Rose Previte traveled spice trade routes to see how cooking traditions informed each other. Food writer Bill Esparza shows us where to find Dominican food. Sommelier Courtney Kaplan explains shochu, Japan's indigenous distilled spirit. At the farmer's market, chef Daniel Matho shops for butternut squash while Lettie Garcia talks grapefruit.

From this Episode:

The hidden history of Black Appalachian foodways

In Praisesong for the Kitchen Ghosts, Crystal Wilkinson recounts stories and recipes from five generations of Black Appalachian cooks.

16 min

Maydan brings Middle Eastern and North African flavors to LA with a new cookbook and a massive restaurant complex

Poised to open a restaurant complex in Los Angeles, Rose Previte traveled spice trade routes to see how cooking traditions informed each other.

11 min

Where to find Dominican food in Los Angeles

Intrepid food writer Bill Esparza shows us where to find Dominican food in Los Angeles.

8 min

Shochu, with a lower alcohol content than many spirits, finds a new audience in the US

Sommelier Courtney Kaplan explains shochu, Japan's indigenous distilled spirit.

13 min

Market Report: Chef Daniel Matho uses butternut squash in a seasonal sandwich

At the farmers market, chef Daniel Matho shops for butternut squash while Lettie Garcia talks grapefruit.

9 min

Credits

Host:

Evan Kleiman

Producers:

Laryl Garcia, Gillian Ferguson, Elina Shatkin

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