Food People by Bon Appétit

Chef Seamus Mullen talks about how his diagnosis of Rheumatoid Arthritis led him to turn his whole life around. He's got himself strong and healthy again--all because of the way he cooks and eats. Learn about your ad choices: dovetail.prx.org/ad-choices

Fermentation expert—or as he calls himself, fermentation revivalist—Sandor Katz goes in deep on the history and benefits of fermenting, as well as how to do it yourself. Vegetables into sauerkraut and kimchi, sugar into alcohol, milk into yogurt, and so much more. Ready to nerd out? Learn about your ad choices: dovetail.prx.org/ad-choices

In this week's episode we sit down with Amanda Chantal Bacon, founder and owner of Moon Juice, the cult shop in Venice, California where you can find all sorts of tonics, powders, and treats with ingredients you've never heard of. After that, we talk you through how to make Moon Milk, the drink that will put you to sleep better than a glass of wine, as well as Chai Masala, the drink that will make you feel better than a glass of wine. Learn about your ad choices: dovetail.prx.org/ad-choices

Sara Kramer, chef of Los Angeles restaurants Madcapra and Kismet talks about her Cali-Mediterranean food and even sings on air (she used to be a Broadway star). After that, we go big on small fish--all the mackerel, anchovies, smelt, and sardines you should be eating. Learn about your ad choices: dovetail.prx.org/ad-choices

The Super Bowl is this Sunday. We go in deep on all the things you should be cooking (Philly Cheese Steaks! Hoagies! Gumbo!), plus party etiquette (get out of the kitchen, please) and, of course, beer. Learn about your ad choices: dovetail.prx.org/ad-choices

Nate Appleman looks back on his years as an unhappy chef and talks about how he turned his life around by cooking good, wholesome food. After that, we get into all the ways you should be incorporating meat into your diet--that means shopping smarter, cooking strategically, and feeling better. Learn about your ad choices: dovetail.prx.org/ad-choices

Epicurious editor David Tamarkin talks about #Cook90, the challenge to make breakfast, lunch, and dinner (nearly!) every day in January. Then we break down how to slow roast, the technique that turns your tough cuts of meat into the tenderest, melt-in-your-mouth dinner, all with the magic of time. Learn about your ad choices: dovetail.prx.org/ad-choices

Chef Hugh Acheson talks about the state of Southern cuisine, what to order at Waffle House, and how he might even be a better illustrator than he is cook. Learn about your ad choices: dovetail.prx.org/ad-choices

We’ve got all the tips you need for actually packing an office lunch you want to eat. Then, Epicurious editor David Tamarkin offers *actual useful* advice for cooking more sustainably at home. Your 2017 food game is going to be a good one! Learn about your ad choices: dovetail.prx.org/ad-choices

Geoffrey Zakarian has been in the restaurant business for a long time. He shares his candid thoughts on hospitality (yes—you can seat incomplete parties, he argues), opening new restaurants, and way more. Learn about your ad choices: dovetail.prx.org/ad-choices