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Show Notes
<p>Although Good Food loves pie, we're also Team Galette!</p>
<ul>
<li>Podcaster Ben Naddaff-Hafrey dives into the legal tussle hidden in the nooks and crannies of Thomas' English muffins</li>
<li>Artist and cook Linda Dangoor leaves a trail of recipes from Baghdad and Beirut to Ibiza and Paris</li>
<li>Fátima Juárez and Conrado Rivera of Komal explain that the secret to great masa starts with great corn</li>
<li>It's peak summer fruit season, which means it's time for recipe developer and stylist Rebecca Firkser to explore the art of the galette</li>
<li>With all the recent closures of classic LA restaurants, reporter Jennifer Swann explains why crowds are lining up around the block to get one last taste of the past</li>
<li>At Lucia, chef Adrian Forte shares how he uses shado beni (aka culantro, not to be confused with culantro) in his Caribbean dishes<br><br></li>
</ul>
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