Manage episode 278430368 series 2795180
Hillary is joined by chefs Samin Nosrat and José Andrés to discuss all things food, from the struggle too many Americans are facing to feed their families to the lighter side of things – like what it takes to make delicious beans. Then, Hillary chats with Rocco DeFazio, the owner of one of her favorite pizzerias, about how his restaurant has adjusted to the pandemic.
Samin Nosrat is a cook, teacher, author of the James Beard Award-winning cookbook, Salt Fat Acid Heat, and host of the Netflix documentary series based on that book. She is an “Eat” columnist at The New York Times Magazine. She also co-hosts the podcast Home Cooking, in which she and Hrishikesh Hirway answer questions about how to cook during a global pandemic.
José Andrés is a bestselling author, educator, humanitarian, chef, and owner of ThinkFoodGroup, a collective of nearly thirty restaurants. He is also the founder of World Central Kitchen, a nonprofit specializing in delivering food relief in the wake of natural and humanitarian disasters including the coronavirus pandemic.
Rocco DeFazio is the owner of DeFazio’s Imports and DeFazio’s Wood Fired Pizzeria in Troy, New York.
You can find a full transcript here.
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