The struggle to save wine from wildfires
Plus: Nepali dumplings, Somali cuisine, and why flour is the secret to award-winning pies.
Good Food · KCRW
March 6, 202659m 38s
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Show Notes
<p dir="ltr">This week on Good Food:</p>
<ul>
<li dir="ltr" role="presentation"><a href="https://www.nicolatwilley.com/"><strong>Nicola Twilley</strong></a> explores the problem of smoke taint, the latest challenge in the wine industry.</li>
<li dir="ltr" role="presentation"><a href="https://www.instagram.com/khushandoj/?hl=en"><strong>Khushbu Shah</strong></a> makes a meal of Nepali dumplings.</li>
<li dir="ltr" role="presentation">The secret to an award-winning pie is in the flour, say bakers extraordinaire <strong><a href="https://www.instagram.com/wearefriendsandfamily/?hl=en">Roxana Jullapat</a></strong> and <strong><a href="https://www.instagram.com/petitgrainboulangerie/?hl=en">Clemence DeLutz</a></strong>.</li>
<li dir="ltr" role="presentation"><strong><a href="https://www.instagram.com/ifahmed/?hl=en">Ifrah F. Ahmed</a></strong> looks to preserve Somali dishes of the diaspora.</li>
</ul>
<p dir="ltr">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>