Hi, this is Christopher Kimble from Milk Street. You know, for most of my career

I thought the cooking was well about mastering technique, but since I found that Milk Street in 2016

have come to understand the cooking is about something a lot more important.

Seeing the kitchen through new eyes through the experience and knowledge of home cooks from all around the world.

For example, Pesto with lemon zest and almonds from Amalfi, Italy, a no-need pour in the pan pizza,

a one-bowl gluten-free Spanish almond cake, a crispy light falafel from the streets of Aman Jordan.

Here in the Milk Street kitchen we bring you a new repertoire of easy bowl recipes that will revolutionize the way you cook and think about food.

So if you want to change the way you cook, the way I have, and produce dishes that taste like they were made by the very best home cooks all over the world,

I invite you to join Milk Street today.

Just go to MilkStreetMember.com. That's 12 weeks for just $1 one more time. MilkStreetMember.com.

12 weeks for just $1.

Hi, this is Christopher Kimble. Thanks for downloading this week's podcast.

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

To stream our television show, get our recipes, or take our free online cooking classes. Enjoy the show.

This is Mostri Radio from Pierre Ex on your host, Christopher Kimble.

Today we're investigating the rare case of someone changing their mind.

In this case, it's journalist Mark Linus and his journey from anti-GMO activists to pro-GMO head-van-kid.

When it was pointed out to me that I was getting my science wrong on this really important issue,

I had to go back to school and do some reading, read those peer-review papers, and I found out that

there was a scientific consensus that GMOs was safe as any other food, and that scientific consensus

was just as strong as the scientific consensus that global warming is real.

Also coming up, we presented a recipe for Thai Grill pork skewers at home.

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