Crystal Wilkinson recounts stories and recipes from five generations of Black Appalachian cooks. Poised to open a restaurant complex in Los Angeles, Rose Previte traveled spice trade routes to see how cooking traditions informed each other. Food writer Bill Esparza shows us where to find Dominican food. Sommelier Courtney Kaplan explains shochu, Japan's indigenous distilled spirit. At the farmer's market, chef Daniel Matho shops for butternut squash while Lettie Garcia talks grapefruit.
Black Appalachian cooks, Maydan, shochu
Rose Previte put khachapuri, a Georgian cheese bread, on the menu at Compass Rose, her global street food spot. Photo by Jennifer Chase.
From this Episode: