Preserving Green Book sites, shishitos, jackfruit, fake shrimp

Hosted by
Cultural documentarian Candacy Taylor explains the importance of preserving Green Book sites. EP & LP Chef Louis Tikaram gives us a primer on Fijian cuisine and jackfruit. The Atlantic’s Olga Khazan schools us on a synthetic shrimp start-up. Plus: Shishito peppers hit the market and Jonathan Gold eats popcorn ice cream at Paley.

Photo courtesy:  EP & LP

From this Episode:

Credits

Host:

Evan Kleiman

Producers:

Laryl Garcia, Abbie Fentress Swanson, Camellia Tse, Joseph Stone