Got your mates round tonight? Grab two co-op stone baked pizzas and four

budwizers for just six pounds or five pounds if you're a co-op member.

So go on, grab a slice of this bargain. Pick up from your local co-op today.

Selected products end 18th of July, subject to availability online prices may vary.

Member price valid in store only please drink responsibly.

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 Most It Radio from P.R.X. I'm your host, Christopher Kimball.

Steven Satterfield is the founder of Wetsdon, a magazine that digs deep into the anthropology of food

far from the world of celebrity chefs. Food is a universal language.

It's such a powerful medium and it's such a powerful means of connecting with other human beings.

Before we hear from Satterfield, I chat with food writer and journalist Diana Henry,

author of How to Eat a Peach, which offers a collection of seasonal menus.

Diana, how are you? I'm very well fine. Keith's good to talk to you again.

Good to talk to you. You are ubiquitous.

Not there, sadly. Well, yeah, you are in my brain, in my head, you're here.

10 cookbooks. You better have a long time. You do a great job of simple cooking.

Let's talk about when you started out. What was cooking like when you started out?

When I moved to London in about 1986 and I was an obsessive cook. We were in the middle of

New Vel cuisine here. Everybody was using hexagonal plates and buying veal bones and

...