New Orleans street food lets the good times roll
Plus: Asian heritage chefs in the White House, thickening agents in pies and the fight to prevent tainted baby formula.
Good Food · KCRW
February 13, 202659m 40s
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Show Notes
<p>Laissez les bon temps rouler with a bit of food history.</p>
<ul>
<li dir="ltr" role="presentation">Looking toward Mardi Gras, historian <a href="https://ashleyroseyoung.com/">Ashley Rose Young</a> explores the vibrant street food culture of New Orleans, with roots stretching back to the city's origins.</li>
<li dir="ltr" role="presentation">Food writer <a href="https://www.instagram.com/soulfoodscholar/">Adrian Miller</a> enlists the help of <a href="https://www.instagram.com/debbiechangcookbook/?__d=1%2B">Deborah Chang</a> to share the story of Asian heritage chefs cooking in the White House.</li>
<li dir="ltr" role="presentation">Molecular biologist and PieFest judge <a href="https://www.instagram.com/abrowntable/?hl=en">Nik Sharma</a> reveals the secrets behind thickening agents in pies.</li>
<li dir="ltr" role="presentation">For the last 30 years, attorney <a href="https://billmarler.com/">Bill Marler</a> has represented victims of deadly foodborne illnesses. His latest cause is tainted baby formula.</li>
<li dir="ltr" role="presentation">At the farmers market, mandarins are in season.</li>
</ul>
<p>Connect with Good Food host <a href="https://www.instagram.com/kcrwevan/?hl=en">Evan Kleiman</a> on <a href="https://kcrwgoodfood.substack.com/">Substack</a>.</p>