Hey, Mil Street listeners, we're taking our show on the road. Please join us for a special live taping of Melk Street Radio at the Art of Cheese Festival in Madison, Wisconsin.

We'll be at the landmark Orphium Theater on Saturday, September 27th. I'll be hosting cheese trivia, taking your cooking questions with chef Tori Miller, handing out samples of some of the best cheese in the state,

and my favorite part, even get my fortune read with a block of cheese. You will not want to miss

that. Tickets are on sale now at artofcheasefestival.com one more time, art of cheesefestival.com,

and we'll see you there.

Hi, this is Christopher Kimball.

Thanks for listening to Milkstreet Radio.

You can go to our website, 177Milkstreet.com,

to get our recipes, to stream our television show,

or to get our latest cookbooks.

Here's this week's show.

This is Milkstreet Radio from PRX.

I'm your host, Christopher Kimball.

You know, people say this, and it's almost become a cliche, but it's very true, that

the kitchen traditionally has been sort of a repository for people who don't fit in anywhere else.

You know, a lot of chefs will use the word misfits to refer to themselves.

That was Andrew Friedman, author of Chefs, Drugs, and Rock and Roll,

who explains how a bunch of hippies, misfits, and artistic wanderers,

created the most vibrant restaurant culture in the world.

Before we hear from Friedman, I chat with chef Frederick Berselius. His Brooklyn restaurant,

Aska, is a well-regarded temple of locally sourced products, Scandinavian-inspired cuisine, and, of course,

true Brooklyn boemian style.

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