Wild mustard, mushrooms, dudes and diets

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Yasmin Khan traveled through the Eastern Mediterrean countries of Turkey, Cyprus, and Greece for her latest book “Ripe Figs.” Photo by Matt Russell.

As the world opens back up, food and travel writer Yasmin Khan explores what locals and refugees are eating in three Eastern Mediterranean countries. Master gardener and fruit tree specialist Alyssa Kahn has ideas about what to do with the wild mustard flourishing across the Southland. Doug Bierend documents the people leading the current mushroom movement. Chef Chris Yang estimates that his restaurant in Alhambra pivoted five times during the pandemic before reopening last month. Professor Emily Contois discusses the intersection of men and food in the media. Finally, it’s a celebration of strawberries at the farmer’s market.



Evan Kleiman