This week on Good Food:

• Helen Zoe Veit unpacks how American children became so fussy about their food.
• Butter makes everything better so Anna Stockwell slices into its history and utility.
• It's a berry good time at the farmers market, according to Trini Iniguez of Arroyo Grande Berry Farm, while chef Steve Samson of Rossoblu makes stinging nettle pasta.

Connect with Good Food host Evan Kleiman on Substack.

This week on Good Food:

• Sana Javeri Kadri and Asha Loupy of Diaspora Spice Co. find inspiration in spices from regenerative farms in Southeast Asia.
• Writer John Seabrook chronicles the tumultuous life of his grandfather, Spinach King Charles Franklin Seabrook, a tyrant who grew the family farm to more than 50,000 acres and pioneered flash-frozen produce.
• Liz Carlisle and Aubrey Streit Krug brought together a passionate group of experts from wide-ranging backgrounds and lived experience to explore the promise of perennial agriculture.
• Chef Brian Bornemann of Crudo e Nudo shops for spring alliums at the farmers market.

Connect with Good Food host Evan Kleiman on Substack.

This week on Good Food:

• Good Food contributor Khushbu Shah chases down the best plates of pasta al limone.
• Joshua McFadden uses pasta as a canvas for seasonal ingredients and shares his pomodoro recipe.
• Karima Moyer-Nocchi reveals the cultural, political, and religious history behind macaroni and cheese.
• Leah Koenig prepares for Passover by making coconut macaroons.
• Poncho Martinez and Odilia Romero expand from tlayudas to more regional Oaxacan fare at Lugya'h, which is named in the Michelin Guide.

Connect with Good Food host Evan Kleiman on Substack.

This week on Good Food:

• Alec Opperman of More Perfect Union investigates who's behind the steep price of stadium concessions
• Anissa Helou goes deep into the regional kitchens of Lebanon, revealing a cuisine that's far more diverse and nuanced than most realize
• Naoko Takei Moore had a hand in introducing donabe to the U.S. 25 years ago when it was virtually unknown and she continues to champion the hand-thrown clay pots
• Chris Newens explores the arrondissements of Paris in twenty meals
• The weekly market report features Heather Wong of Flouring and the pavlova she has on the menu

Connect with Good Food host Evan Kleiman on Substack.

This week on Good Food:

• Jashmine Corpuz takes Best in Show at this year's PieFest with her ube blueberry pie.
• Trevor Warmedahl became a self-described "cheese trekker," living a pastoral life alongside animals and guiding the cheeses that come from their milk.
• Tami Parr chronicles the history and importance of goats in America.
• An obsessed mushroom hunter, chef Chad Hyatt is beloved by the mycological world for his culinary prowess.
• At the farmers market, artichokes are on offer.

Connect with Good Food host Evan Kleiman on Substack.

This week on Good Food:

• Nite Yun aims to make Khmer American food accessible to everyone.
• Kate Brown argues that the most fertile agriculture is in small garden beds often on the edges of mainstream society.
• Hans Fama breeds unique tomato varieties with a surprising shelf life.
• Alfonso "Poncho" Martinez and Odilia Romero expand beyond tlayudas at Lugya'h while continuing to promote Oaxacan cultural preservation.
• Casey Lane shops for English peas at the farmers market.

Connect with Good Food host Evan Kleiman on Substack.

This week on Good Food:

• Nicola Twilley explores the problem of smoke taint, the latest challenge in the wine industry.
• Khushbu Shah makes a meal of Nepali dumplings.
• The secret to an award-winning pie is in the flour, say bakers extraordinaire Roxana Jullapat and Clemence DeLutz.
• Ifrah F. Ahmed looks to preserve Somali dishes of the diaspora.

Connect with Good Food host Evan Kleiman on Substack.

This week on Good Food:

• Journalist Lisa Held digs into the controversy around Donald Trump's executive order encouraging the production of glyphosate, the key ingredient in the herbicide Round Up.
• Benjamin Delwiche aka Benjamin the Baker has tips for bakers entering the fruit and cooked custard categories in this year's PieFest.
• Culinary anthropologist Ozoz Sokoh explores the cuisine of Nigeria.
• Julia Child Foundation Fellow Janek Schaller dives into California's purple urchin explosion.
• Ilhan Mohamed Abdi weaves together flavors and techniques to celebrate the holy month of Ramadan.
• At the farmers market, chef Josiah Citrin cheers for cherimoyas.

Connect with Good Food host Evan Kleiman on Substack.