Special Sauce with Ed Levine

On this episode of Special Sauce the Washington Post's Tim Carman and the Los Angeles Times's Stephanie Breijo discuss the enormous headwinds facing restaurants all over the country in 2026. High food costs, tariffs, the uncertain economy, and the ICE Raids' chilling effect on restaurant workers, and business in general, have left restaurant owners wondering about their survival. Learn about your ad choices: dovetail.prx.org/ad-choices

Eric Asimov, the New York Times wine critic, shares insights into the challenges facing the wine industry, including high prices and over-production of factory wines. He defends wine's cultural significance and explores its role in community and meals. Asimov highlights the decline in wine consumption among younger generations and critiques the industry's focus on expensive wines. He advocates for simpler, affordable options and celebrates the joy of wine over elitism, emphasizing that humble wines can bring real pleasure.

Kerry Diamond, founder of Cherry Bombe, a media company and magazine spotlighting women in food and drink, shares her inspiring journey. She recounts her early food memories and how a lack of representation at food events sparked the idea for Cherry Bombe. The conversation delves into the creation of the Jubilee conference to connect women in the industry and the importance of mentorship programs. Kerry emphasizes community-driven media and calls for support of women-owned businesses, outlining ambitious plans for Cherry Bombe's future.

In this engaging conversation, Hamisi Mamba, a Burundian chef and owner of Baobab Fare in Detroit, shares his inspiring immigrant journey. He discusses his challenges after leaving Burundi, including adjusting to life in a new country and the harsh realities of refugee living. Mamba delves into the importance of community and food, recounting how his family connected farmers to buyers. He also reflects on what true wealth means, emphasizing generosity over materialism, and the impact of their ventures like Waka by Baobab and Soko on preserving East African culture.

ICE invaded Charlotte a couple of weeks ago and have wreaked their usual havoc on the vibrant food community there. Charlotte food business owner (Manolo's Bakery) and immigration activist Manolo Betancur courageously shared his own experiences dealing with ICE. ICE has completely devastated what is a thriving immigrant population in Charlotte. Joining Manolo is the terrific food writer Kathleen Purvis, who was the longtime food editor of the Charlotte Observer.  Learn about your ad choices: dovetail.prx.org/ad-choices

In this insightful discussion, food critic Pete Wells from The New York Times, renowned for his expertise in restaurant trends, dives into the matcha phenomenon. He explores how matcha's vibrant color and unique flavor led to its Instagram fame. Pete shares its significant role in Japanese tea ceremonies and its evolution into trendy desserts. He also touches on the rising demand and supply challenges, the issue of counterfeit matcha, and how major coffee chains are now embracing this green delight. Will matcha be a fleeting trend or a lasting staple?

Tim Carman, a seasoned food reporter at The Washington Post, and Warren Rojas, a local dining expert, dive into the heavy impact of ICE raids on immigrant restaurant workers in D.C. They discuss the precarious choices workers face between safety and employment. The duo also reveals how fear and enforcement tactics are reshaping the city’s vibrant food scene, with stories of community resilience amid turmoil. Listeners get a glimpse of the chilling effects of policy on the faces behind beloved eateries and learn ways to support these vital community pillars.

Kenji Lopez-Alt and Smitten Kitchen's Deb Perelman discuss (what else) how they deal with Thanksgiving leftovers in this classic Special Sauce episode from 2023. Leave the meat on the bone or in the fridge or slice it off right away? Stuffing waffles, anyone? Is pie the only thing to have for breakfast after Thanksgiving? They don't always agree, but Kenji and Deb always have a great time when they get together.  Learn about your ad choices: dovetail.prx.org/ad-choices

Join culinary wizards Kenji Lopez-Alt and Stella Parks as they tackle Thanksgiving cooking dilemmas! Kenji shares tips on the reverse-sear technique for turkey and warns against stuffing it with the bird. Stella offers invaluable advice on perfecting pie crusts, recommending optimal salt and butter choices. They also discuss ingenious ways to manage holiday cookie decorating and reduce sweetness with toasted sugar. Tune in for expert insights that'll elevate your Turkey Day feast!

Many beloved candy bars are now being made without cocoa butter and here to tell us why and how the likes of Rolo, Mr. Goodbar and Almond Joy have been reformulated to exclude the plant-based fat is The New York Times climate reporter, Claire Brown. Learn about your ad choices: dovetail.prx.org/ad-choices