Kwame Onwuachi, Jollibee chicken and spaghetti, spices

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In Nigeria, moi moi is made by puréeing black-eyed peas into a tender pudding and wrapped in banana leaves. Photo by Clay Williams.

Chef Kwame Onwuachi follows up his memoir with his first cookbook, offering a different culinary vantage point for growing up in America. Janette Villafana reports on the displacement of street vendors from the El Salvador Corridor in Koreatown. Professor Karen Tongson discusses the expansion of the Filipino fried chicken chain, Jollibee. Sana Javeri Kadri is raising money through spice sales to support the political and economic crisis in Sri Lanka. Food and travel writer Eleanor Ford researched the significance of nutmeg in the global spice trade. Finally, Ben Mims visits an urban farm in Silver Lake in search of rose geranium.