Proof

Dinner parties are having a moment again; where homemade meals feel almost radical in our fast-paced world. But this isn’t the first time they’ve surged back into American life. Reporter Otis Gray visits three New York dinner parties where we learn it’s never just about the food. Inspired to host your own dinner party? Check out our website for this list of dishes that are sure to wow. Connect with quality therapists and mental health experts who specialize in you at ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.rula.com/proof⁠⁠⁠⁠⁠⁠⁠ Learn more about your ad choices. Visit megaphone.fm/adchoices

What happens when two chefs, Yia Vang and Colby Rasavong, inherit a fraught history and decide to cook their way through it? In this episode, reporter Ngoc Bui takes us inside a Hmong-Lao dinner where they use food to open conversations about a complex past and explore how a new culinary vernacular can bridge generations. Check out our recipe for Hmong Grilled Hilltribe Chicken with Kua Txob, inspired by Yia Vang, and this classic Laotian recipe for Nam khao! Connect with quality therapists and mental health experts who specialize in you at ⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.rula.com/proof⁠⁠⁠⁠⁠⁠⁠ Learn more about your ad choices. Visit megaphone.fm/adchoices

What happens when food travels with a diaspora? Reporter Kat Chow thought her family’s corned beef stew was a Chinese take on an Irish dish...until she discovered its true origins. In this episode of Proof, Kat traces the unexpected route that luo song tong—Hong Kong-style Borscht—took across continents and generations. Craving a hearty beef stew? Check out this recipe on our website. Connect with quality therapists and mental health experts who specialize in you at ⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.rula.com/proof⁠⁠⁠⁠⁠⁠⁠ Learn more about your ad choices. Visit megaphone.fm/adchoices

Join Sarah Vitek, an investigative reporter, as she dives deep into the wild mushroom trade, uncovering its hidden complexities. Olivier Maton, a commercial picker and filmmaker, shares insights from the foraging frontlines, revealing how pickers operate like a mycelium network. Linus Norgren, a veteran distributor, highlights the unpredictable supply chain and the precarities faced by workers. Together, they explore the elusive nature of mushrooms, the challenges of regulation, and the fascinating underground economy that connects foragers to your plate.

Today’s story, from Dan Pashman and The Sporkful, is about the people behind New York’s hot dog carts, and one man’s fight to keep his spot. From street corners to museum steps, street vending is a grind that is shaped by city politics, impossible permits, and everyday hustle. In this episode, we meet Dan Rossi, a Marine vet who’s spent nearly 20 years guarding his cart outside The Met, the most coveted location for selling a hot dog in New York City, and fighting for his right to stay. Listen to and learn more from The Sporkful on their website. Learn more about your ad choices. Visit megaphone.fm/adchoices

Is the mushroom foraging business as innocent as it seems? What does it take for two cultures at odds to come together to make the ultimate fusion cuisine? How does the development of a viral cookie recipe work here at America's Test Kitchen? We answer these questions and more on the new season of Proof. Learn more about your ad choices. Visit megaphone.fm/adchoices

In this three-part series, reporter Otis Gray explores the extraordinary life of James Hemings; the enslaved chef who forever changed American cuisine. Episode three investigates the mysterious final chapter of James Hemings' life, exploring the unanswered questions surrounding the death of one of America's first great chefs. We also examine his undeniable legacy and the widespread impact of his cooking on modern day American cuisine and traditions. Connect with quality therapists and mental health experts who specialize in you at ⁠⁠⁠⁠⁠⁠⁠https://www.rula.com/proof⁠⁠⁠⁠⁠⁠⁠ EXCLUSIVE NordVPN Deal ➼ ⁠⁠⁠⁠⁠⁠⁠https://nordvpn.com/proof⁠⁠⁠⁠⁠⁠⁠ Try it risk-free now with a 30-day money-back guarantee! Learn more about your ad choices. Visit megaphone.fm/adchoices

In this three-part series, reporter Otis Gray explores the extraordinary life of James Hemings; the enslaved chef who forever changed American cuisine. Episode two meets Hemings back at Monticello where his cooking became the backdrop to some of the most pivotal moments of Jefferson's political career and our country's history; all the while training his brother Peter in exchange for his freedom. Connect with quality therapists and mental health experts who specialize in you at ⁠⁠⁠⁠⁠⁠https://www.rula.com/proof⁠⁠⁠⁠⁠⁠ EXCLUSIVE NordVPN Deal ➼ ⁠⁠⁠⁠⁠⁠https://nordvpn.com/proof⁠⁠⁠⁠⁠⁠ Try it risk-free now with a 30-day money-back guarantee! Learn more about your ad choices. Visit megaphone.fm/adchoices

Otis Gray, an investigative reporter, delves into the life of James Hemings, an enslaved chef who transformed American cuisine. They explore Hemings' time at Monticello, his groundbreaking culinary training in Paris, and his influence on iconic dishes. The discussion highlights the gaps in historical records revealing Hemings' challenges and aspirations, his pivotal choices regarding freedom in France, and the intersection of culinary skills with America's complex history. Gray's journey uncovers a silenced legacy that shaped the nation’s food culture.

Avery Thompson, a frequent contributor and reporter, explores the meat paradox while reporting from a farm in Oklahoma. He shares his personal anecdotes, making the heavy topics of death and animal slaughter more relatable. The discussion dives into the psychological tactics we use to reconcile our love for animals with our meat consumption. Listeners are invited to consider the emotional complexities surrounding beef and the ethics of butchering, all while making mindful connections to their food sources.