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Show Notes
<p dir="ltr">Exploring African flavors, Japanese fermentation, and a Paris farmers market.</p>
<ul>
<li dir="ltr"><strong id="docs-internal-guid-1f84e1a8-7fff-f61a-2117-941c7589b6a8"></strong><a href="https://www.instagram.com/ruby.tandoh/?hl=en">Ruby Tandoh</a> traces how our culinary tastes have transformed in our 24/7 food obsession.</li>
<li dir="ltr"><a href="https://www.instagram.com/yasminkhanstories/?hl=en">Yasmin Khan</a> manages stew recipes without meat.</li>
<li dir="ltr"><a href="https://www.instagram.com/kenjcooks/?hl=en">Kenji Morimoto</a> 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.</li>
<li dir="ltr">Born in a refugee camp in Somalia, <a href="https://www.meymuna.com/">Meymuna Hussein-Cattan</a> ended up launching a celebrated refugee aid organization as well <a href="https://www.instagram.com/flavorsfromafar.co/?hl=en">Flavors from Afar</a>, which earned a Michelin Bib Gourmand.</li>
<li dir="ltr">For the Market Report, Gillian Ferguson heads to Paris where she catches up with chef <a href="https://www.instagram.com/davidlebovitz/?hl=en">David Lebovitz</a> at the Marche d'Aligre.</li>
</ul>
<p><strong id="docs-internal-guid-4755bdce-7fff-d6fa-df8f-8c5bf0b309aa">Connect with Good Food host Evan Kleiman on <a href="https://kcrwgoodfood.substack.com/">Substack</a>.</strong></p>