This week on Good Food:

• Nite Yun aims to make Khmer American food accessible to everyone.
• Kate Brown argues that the most fertile agriculture is in small garden beds often on the edges of mainstream society.
• Hans Fama breeds unique tomato varieties with a surprising shelf life.
• Alfonso "Poncho" Martinez and Odilia Romero expand beyond tlayudas at Lugya'h while continuing to promote Oaxacan cultural preservation.
• Casey Lane shops for English peas at the farmers market.

Connect with Good Food host Evan Kleiman on Substack.

This week on Good Food:

• Nicola Twilley explores the problem of smoke taint, the latest challenge in the wine industry.
• Khushbu Shah makes a meal of Nepali dumplings.
• The secret to an award-winning pie is in the flour, say bakers extraordinaire Roxana Jullapat and Clemence DeLutz.
• Ifrah F. Ahmed looks to preserve Somali dishes of the diaspora.

Connect with Good Food host Evan Kleiman on Substack.

This week on Good Food:

• Journalist Lisa Held digs into the controversy around Donald Trump's executive order encouraging the production of glyphosate, the key ingredient in the herbicide Round Up.
• Benjamin Delwiche aka Benjamin the Baker has tips for bakers entering the fruit and cooked custard categories in this year's PieFest.
• Culinary anthropologist Ozoz Sokoh explores the cuisine of Nigeria.
• Julia Child Foundation Fellow Janek Schaller dives into California's purple urchin explosion.
• Ilhan Mohamed Abdi weaves together flavors and techniques to celebrate the holy month of Ramadan.
• At the farmers market, chef Josiah Citrin cheers for cherimoyas.

Connect with Good Food host Evan Kleiman on Substack.