Good Food
‘First we get lost, then we have lunch’: Melissa Clark on childhood summers in France
Every August, New York Times food writer Melissa Clark and her family left Brooklyn for a journey across the French countryside.
By Evan Kleiman • • 1 min readEvery August, New York Times food writer Melissa Clark and her family left Brooklyn for a journey across the French countryside. Using ingredients such as store bought puff pastry and Italian liqueur, she modernizes classic dishes in her cookbook “Dinner in French.”
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Meat supply, slaughterhouses, French classics- 0:00Animals and workers are packed shoulder-to-shoulder in meat processing plants
- 22:31Trump declares meat packing plants essential businesses, despite concerns from workers
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- 40:03‘First we get lost, then we have lunch’: Melissa Clark on childhood summers in FranceYou’re reading this
- 48:302 LA restaurants help feed low-wage workers and first responders
The full episode
4 of 5Meat supply, slaughterhouses, French classics- 0:00Animals and workers are packed shoulder-to-shoulder in meat processing plants
- 22:31Trump declares meat packing plants essential businesses, despite concerns from workers
- 32:11Working with meat processing plants is like ‘dealing with the DMV every day of your life,’ says rancher Meredith Bell
- 40:03‘First we get lost, then we have lunch’: Melissa Clark on childhood summers in FranceYou’re reading this
- 48:302 LA restaurants help feed low-wage workers and first responders