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Jul 3
33m 58s

The Enslaved Chefs At Monticello Who Cre...

Dan Pashman
About this episode
This week in honor of July 4th, we’re exploring an important part of American history – the contributions of enslaved Black chefs, whose work influences American cuisine to this day. In 1784, Thomas Jefferson brought the enslaved chef James Hemings, brother of Sally Hemings, with him to France to train under the French culinary masters of the day. Hemings cr ... Show More
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Today
When Wedge Salad Becomes A Wedge Issue With Gail Simmons & Ayesha Nurdjaja
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33m 23s
Oct 16
The Bucatini Dialogues: A Debate About Pasta Shapes (Reheat)
“Literally all pasta shapes are wonderful except bucatini. Bucatini can go get effed.” Francis Lam’s strongly-worded tweet inspired Dan to organize a live event in 2018, where he, Francis (host of The Splendid Table), and Evan Kleiman (host of Good Food) could debate the merits o ... Show More
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Oct 12
Why Are There So Many Kids At Breweries?
The craft brewery used to be a place for self-proclaimed beer nerds to sample the hot new IPA. Now, young kids, toddlers, and even infants take up as much space as beer-drinking adults. So how did this happen? It’s a story of a fast-growing industry finally slowing down, and its ... Show More
33m 16s
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