We learn the elements of Hmong cooking from chef Yia Vang. He tells us about traditional dishes such as stuffed chicken legs and braised mustard greens, how to make 60 gallons of hot sauce and how his father escaped through the jungle at the end of the Vietnam War. Plus, we find out how Renaissance art can save fruit from extinction; Grant Barrett and Martha Barnette reveal the linguistic connection between food and cities around the world; and we top whole roasted cauliflower with spiced tahini.

Get the recipe for Cauliflower with Spiced Tahini and Garlic-Chili Oil: https://www.177milkstreet.com/recipes/spiced-tahini-garlic-chili-oil-cauliflower

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