Good Food

'The Rye Baker,' Conflict Kitchen and food as protest

Stanley Ginsberg gives us a primer on the terroir of rye bread, and Simran Sethi visits a cafe serving food from nations at odds with the US. Tunde Wey explains why the food at his dinners is secondary to conversations about race, violence and privilege. Gustavo Arellano rants about the Mexican dishes he's over and Jonathan Gold dines at Sun Nong Dan in Koreatown. Plus, sprouting broccoli at the market, and Evan remembers farmer Bill Coleman.