Hey, Milk Street listeners. As fall approaches, I've asked Stella Parks to help me answer your baking questions.

So from spice cakes to Halloween candies and much more, we're opening the phone lines to tackle your autumn baking projects.

Please email us at questions at milkstreetradio.com.

One more time, send questions to milkstreetradio.com and we'll be in touch.

Hi, this is Christopher Kimball. Thanks for downloading this week's podcast. You can go to our website

177Milkstreet.com for our recipes, culinary ideas from around the world, or our latest

cookbooks.

Now, here's this week's show.

This is Mill Street Radio from PRX.

I'm your host, Christopher Kimball.

Today I'm speaking with chef Yevang about traditional Hmong cuisine,

including stuffed chicken lakes, fermented mustard greens, and a cilantro-based hot sauce.

You know, if you have a group of people who don't have a land of their own, country

or their own, they have to have something that belongs.

And I think that's human nature, right?

And for our people, it's the food.

We're all about adaptation. So I tell

people, Chris, I said, if you want to know the Hmong people, know our food. Because our

cultural DNA is intricately woven into the foods that we eat and how we make our food.

Also coming up, we make garlic chili roasted cauliflower. And Grant Barrett and Martha Barnett tell us the origin of words like sherry and currents.

But first, it's my interview with Isabella Della Rajione.

She's an arboreal archaeologist who saves ancient fruit trees from extinction on her farmstead in the Umbria region of Italy.

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