Food and race, the Bäco book and a farewell to summer herbs

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Jonathan Gold heads to Culver City to review the futuristic restaurant Vespertine. Josef Centeno talks about the hustle leading up to his first cookbook, “Bäco.” Chef and activist Tunde Wey gives us his take on whiteness in the restaurant industry. Plus: Laura Avery gets the secret ingredients behind Royce Burke’s Secret Lasagna at the farmers market.

Photo courtesy of Chronicle Books

From this Episode:

Credits

Host:

Evan Kleiman

Producers:

Laryl Garcia, Abbie Fentress Swanson, Joseph Stone, Rosalie Atkinson