KCRW's Good Food

Preserving Green Book sites, shishitos, jackfruit, fake shrimp

July 16, 20160 sec
Cultural documentarian Candacy Taylor explains the importance of preserving Green Book sites. EP & LP Chef Louis Tikaram gives us a primer on Fijian cuisine and jackfruit. The Atlantic’s Olga Khazan schools us on a synthetic shrimp start-up. Plus: Shishito peppers hit the market and Jonathan Gold eats popcorn ice cream at Paley.

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