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Show Notes
<p>Three cheers for these James Beard winners!</p>
<ul>
<li><em>LA Times</em> restaurant critic Bill Addison visits <strong>Kato</strong> in its new location at the Row DTLA</li>
<li>Pastry chef <strong>Nicola Lamb</strong> sifts through the essential ingredients of baking — flour, sugar, eggs, and butter</li>
<li>Chef <strong>Ashleigh Shanti</strong> goes beyond fried chicken and cornbread to reconsider Southern cuisine</li>
<li>Bartender<strong> Jim Meehan</strong> considers cocktails from a culinary perspective</li>
<li><strong>Adam Reiner</strong> takes a closer look at the products behind the tongue-in-cheek labels on Trader Joe's shelves</li>
</ul>
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