Hey, Milks Street Listers. This is Chris Kimball, and I need a little bit of help. We're working on

a story about the foods people eat around the world when they experience the loss of loved ones.

So if there are dishes or food traditions that you would like to share, you can leave us a voicemail

at 617-249-3167 or send us a voicememmo at radio tips at 177milkstreet.com. One more time.

Please say your name and where you're calling from and thanks.

These days, it's nice to know what you're getting. Like the same, when you're

took into a tasty breakfast, the same, when your kids stay in your breakfast for free. The same,

woo! Knowing there are over 800 hotels and the same, every time you sink into one of our super

comfy beds, enjoy the same feeling whatever the trip. Premier in, rest easy, only available to

book at premierin.com. The TZNC's apply up to two kids stay and eat breakfast free with a full paying

adult. Hi, this is Christopher Kimball. Thanks for listening to Milks Street Radio. You can go to

our website, www.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 Milks Street Radio from PRX, some of your host, Christopher Kimball.

Today, we're chatting with our own Sanchez. He's chef, cookbook author, also judge,

unchopped and master chef. He's well known for his modern approach to Mexican cooking,

also for encouraging and promoting Latino chefs. You know, I can't tell you how many times I go to

restaurants and all my travels and inevitably, you know, somebody from Latino descent comes from

the kitchen and says, can I get a photograph? Can I talk to you, you know, because you represent us.

So now the message and the mission has changed so much from when I started.

Also coming up, we share a recipe for Norwegian salmon, and later on Dan Pashman

defends picky eaters. But first, it's my interview with Robert Simonson, who writes about

...