Taking stock of food culture with Ruby Tandoh
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Taking stock of food culture with Ruby Tandoh
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Exploring African flavors, Japanese fermentation, and a Paris farmers market.
- Ruby Tandoh traces how our culinary tastes have transformed in our 24/7 food obsession.
- Yasmin Khan manages stew recipes without meat.
- Kenji Morimoto was tasked with making pickles in his family's kitchen and that assignment blossomed into a love of fermentation and putting his DIY projects to use.
- Born in a refugee camp in Somalia, Meymuna Hussein-Cattan ended up launching a celebrated refugee aid organization as well Flavors from Afar, which earned a Michelin Bib Gourmand.
- For the Market Report, Gillian Ferguson heads to Paris where she catches up with chef David Lebovitz at the Marche d'Aligre.
Connect with Good Food host Evan Kleiman on Substack.
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