J.M. Hirsch

Richard Foss, a culinary historian and author, explores the rise and fall of in-flight dining, unveiling how luxurious meals transformed into today’s mediocre offerings. He shares whimsical tales of extravagant zeppelin dinners and flaming Baked Alaskas. J.M. Hirsch reminisces about his Colombian barbecue adventures, introducing a recipe for asado pork chops. The conversation mixes nostalgia with humor, discussing how airlines have leveraged food to enhance experiences over the years, reflecting on culinary evolution in the skies.

In this intriguing discussion, Joe Yonan, food and dining editor at The Washington Post and plant-based cooking expert, shares tips for delicious vegan meals, including a Greek White Bean Soup recipe. Journalist Zoë Schlanger dives into the fascinating world of plant intelligence, revealing how plants can remember their kin and even react to sounds like bee buzzing. Food writer J. M. Hirsch adds culinary techniques for the soup, making it a perfect combination of science and cuisine.