Like it or hate it, home cooking is the task that won’t go away during the pandemic. Author Roxane Gay learned to cook while being a vegetarian, and shares her adventures in the kitchen on her Twitter feed. Plus, veganism is finding its place in Mexican cuisine. Also, a visit with Sana Javeri Kadri following the recent turmeric harvest in India.
Roxane Gay, plant-based Mexican, Indian spices
From this Episode:
Roxane Gay: ‘There’s so much stigma around food, no matter how you consume it as a fat person’
Roxane Gay’s book, “ Hunger ,” is a confessional of personal trauma and a searing societal indictment of how people are judged.
10 min, 15 sec
Trojan horse way to veganism: Slowly sneak in the sweet potatoes
Animal rights, environment, and health are the trifecta for turning to vegetarian and vegan cooking. A Gallup poll concluded that 5% of Americans consider themselves vegan.
11 min, 12 sec
Keeping plant-based Mexican food culturally relevant
Jocelyn Ramirez suggests “decolonizing our diet,” and cutting out pork and chicken in traditional Mexican dishes. Ramirez describes jackfruit as a blank palette with a...
10 min, 45 sec
‘People think I’m Indiana Jones but it’s not that,’: Sana Javeri Kadri on sourcing spices
Twenty-seven-year-old Sana Javeri Kadri lied about her age and marital status when she started Diaspora Co. via Kickstarter in 2017. Her mission? To create an equitable...
9 min, 58 sec
Herbs, banchan, and renewed energy at the Santa Monica Farmers’ Market
Market correspondent Gillian Ferguson speaks with Jihee Kim and her new project, Perilla , featuring Korean banchan and rice bowls. Kim describes how she is using...
7 min, 52 sec