Black winemakers, masa, tamarind

Hosted by

Jorge Gaviria describes the faithfulness to tradition in the modern Mexican food movement. His company imports heirloom varieties of corn into the United States from Mexico. Photo by Noah Forbes

Restaurants are six months into pandemic life, and Good Food has decided that the only way to cover the vastness of what’s happening is to collect the individual stories that together weave a narrative of an industry at a crossroads. We launch our weekly segment, “In the Weeds” with baker Roxana Jullapat. Also, Ruben Morancy is stocking Adams Wine Shop with bottles from Black and female producers. Gustavo Arellano catches up with Jorge Gaviria, who is supplying masa to America’s top restaurants. Marion Nestle answers everything you want to know about food politics. Finally, Nik Sharma shares how tamarind can be used in both savory and sweet dishes.



Evan Kleiman