Photo of Miry Whitehill and Rabia Ahmmadi preparing for Miry’s List’s “New Arrivals Supper Club.” Photographs courtesy of Miry Whitehill.
FROM THIS EPISODE
Photo of Jacques Pepin and his granddaughter, Shorey. Photo by Tom Hopkins.
When people are lucky enough to live a long life, they have the gift of perspective. Jacques Pepin is not only living in an arc of change, but he spearheaded much of the transformation. Chef Pepin’s role continues to evolve as he teaches all of us not only about food, but how to live a life. His book with his granddaughter, Shorey, is called “A Grandfather’s Lessons.”
Photo from Miry’s List’s “New Arrivals Supper Club” at Lemon Poppy Kitchen,
hosted by Miry Whitehill and Rabia Ahmadi. (Courtesy of Miry Whitehill)
More than any other US holiday, Thanksgiving celebrates our history as a nation of immigrants. And for those who have recently arrived to the States, it’s an occasion to remember their journey from one land to another. Miry’s List is an LA-based organization that welcomes families making such journeys. Founder Miry Whitehill and Rabia Ahmadi share on the scope of the organization’s impact.
Photo of beef stew ingredients, sourced from a backyard. (Photo by Breda Burns)
Breda Burns is an artist from Westport, Ireland. Evan Kleiman recently met with her on a trip to Ireland, where she gave Evan some tips for a dish that’s both comforting and traditionally Irish. Find the full recipe on our blog.
Photo of Fongchong courtesy of the Southern Foodways Alliance
Imagine you’re a white family in Tennessee. You’ve just adopted an 11-year-old girl from China who’s never eaten anything but Chinese food. Not to mention she’s not interested in starting now. What do you do? Ask Nashville writer Taylor Holliday. She shared her story in this segment that first ran on the Gravy podcast.
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The rise of the chef, BraveTart, and bento boxes Journalist Andrew Friedman lifts the veil on how kitchen culture has changed since the 1970s. Just in time for KCRW’s Pie Contest, Stella Parks dishes on her bestselling cookbook, BraveTart. Dan Barber’s latest venture focuses on breeding sustainable seeds. Acadian foodways get a long-awaited spotlight. Thinking about getting takeout? Hayato is creating bento boxes that double as works of art.
Forging knives, lab-grown 'meat,' and iconic food writing It’s time to pay tribute to the makers who expand our understanding of food. Whether it’s forging cutlery like Adam Perry Lang, or inventing new forms of “meat,” it’s the restless creatives who keep food culture in constant motion. We also hear about Harper Magazine’s greatest food writing from the past 150 years, as well as an iconic Southern cookbook author. Plus: a look at Mimouna’s food traditions.
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