The Sporkful

Back in 2018, we talked with chef and recipe developer Yewande Komolafe about her experience as an undocumented immigrant. She grew up in Nigeria, but after immigrating legally to the U.S. a clerical error led to her losing her immigration status. For years she felt she had to hide parts of herself, for fear of being outed as undocumented. And because of her status, she couldn’t go back to Nigeria. This week we’re replaying that episode, followed by a new conversation with Yewande in which she updates her story, and talks about the release of her first cookbook, My Everyday Lagos.If you want to win a copy of Yewande's cookbook, sign up for our newsletter by November 12. If you’re already subscribed, then you’re already eligible to win.The Sporkful production team includes Dan Pashman, Emma Morgenstern, Andres O'Hara, Nora Ritchie, Jared O'Connell, and Julia Russo. The team that originally produced parts of this episode was Anne Saini, Aviva DeKornfeld, Rob McGinley Myers, and John DeLore.Transcript available at www.sporkful.com.

We are back with the Salad Spinner! This is our rapid fire roundtable discussion of the latest food news, from significant to silly, surprising to strange. And in the Spinner this week are Amanda Mull, a staff writer at The Atlantic, and Doug Mack, who writes the newsletter Snack Stack. They discuss the genius of Bass Pro Shops, the truth behind Van Halen’s brown M&Ms story, and the weirdness of brand collaborations, like Van Leeuwen’s Hidden Valley Ranch Ice Cream.The Sporkful production team includes Dan Pashman, Emma Morgenstern, Andres O'Hara, Nora Ritchie, Jared O'Connell, and Julia Russo.Transcript available at www.sporkful.com.

Curtis Chin grew up in his family's restaurant in Detroit and witnessed the rise and fall of the city. Topics include the history of Chinese immigration and the impact of the Chinese Exclusion Act, reflections on father's love and influence, coming out and making tough decisions, challenges during the crack epidemic, Curtis Chin's memoir, and a book giveaway.

Food writer Kenji López-Alt shares tips and tricks for using a bento box to pack lunch for his kids every day. The podcast also explores lunchtime conversations, activities, and food preferences of fifth graders, as well as the transition from plastic sporks to compostable utensils in schools. It discusses the challenges of feeding children, introduces other food-related podcasts, and offers advice on packing bento box lunches for picky eaters.

Comedians Natasha Leggero and Moshe Kasher offer marital advice to Dan and his wife, resolving conflicts over hand soap and hosting dinner parties. They discuss conversion, hotel expenses, Jewish culinary staples, favorite food combinations, and the importance of delegating tasks in a relationship.

Back in 2017, a far-right politician in France angered his supporters and caused a small scandal. The faux pas? Enjoying a plate of couscous. Couscous is one of the most popular dishes in France, and it’s also a symbol of North African immigration. So how does the food of a former colony become “French” — and how much credit should France get for its culinary influence on former colonies? Reporter Samia Basille tells the story of two dishes that have crossed borders as a result of French colonialism: couscous and banh mi. Samia is an Algerian-French woman whose mother grew up in a French colony, so for her, these stories are personal.The Sporkful production team includes Dan Pashman, Emma Morgenstern, Andres O'Hara, Nora Ritchie, and Jared O'Connell, with production this week by Samia Basille and voiceover by Isabelle Duriez.Transcript available at www.sporkful.com.

Authors James Park and Adeena Sussman discuss their new cookbooks, Chili Crisp and Shabbat, respectively. James talks about his unconventional approach to cooking and his admiration for Ina Garten. Adeena shares her journey to becoming a cookbook author and explores the connection between food and culture. They also discuss sweet toppings in Jewish cuisine and the renaissance of shawarma in Israel.

This podcast explores the process of creating a new apple variety called Cosmic Crisp, including the challenges of naming it. It also discusses the history of apple varieties, the rise and fall of Red Delicious, and the potential benefits and risks of introducing the Cosmic Crisp. The hosts taste and discuss the Cosmic Crisp, explore various food debates, and highlight the importance of marketing and trademark protection in commercializing a new apple. They conclude with an update on the success of the Cosmic Crisp and expressions of admiration.

Jiayang Fan and Samantha Irby join Dan to discuss a 20-year garlic dispute, the best way to eat ice cream, and challenges with spaghetti. They also share their hot takes on Sichuanese beef jerky, mayo, and homemade food vs. store-bought.

Foraged ingredients have become all the rage in high end restaurants, part of the move toward hyperlocal, farm-to-table ingredients. Of course, we humans have been foraging pretty much forever. And though it’s less common in America today, Jay Marion’s family never really stopped. Now he’s carrying on that family legacy in Virginia’s Shenandoah Valley, where he searches the woods and fields for all kinds of wild ingredients, to sell, and to eat. Dan joins Jay for a foraging walk, and hears the story of how his business got to where it is today. Jay might have gotten in early on a growing trend — but he never expected what happened next.This episode originally aired on November 11, 2019, and was produced by Dan Pashman, Ngofeen Mputubwele, Harry Huggins, Tracey Samuelson, Hali Bey Ramdene, and Jared O'Connell. The Sporkful production team now includes Dan Pashman, Emma Morgenstern, Andres O'Hara, Nora Ritchie, and Jared O'Connell.Transcript available at www.sporkful.com.