I found a Cooks Magazine back in 1980 in the last, well, 45 years, I've never had the chance to speak openly and frankly about the food world, recipes, travel, and food celebrities.

That is until now. My new substack allows me to speak directly to you, to home cooks, including my own personal recipes, cooking, food science, Vermont, as well as what I'm

watching and reading. Plus, I will be interviewing culinary stars to find out what they are

really like. Payed subscribers get exclusive recipes, some from my travels, others from my own

personal repertoire. Founding members get those recipes, plus direct access to me personally,

plus a tote bag and a signed copy of the Milk Street cookbook. So go subscribe at Christopher

kimball.substack.com. One more time, Christopher kimball.com.com.

This is Milk Street Radio from PRX. I'm your host, Christopher Kimball.

How do we create a food system that feeds the world and keeps us healthy?

Well, for the last few years, all we've heard is that processed foods are the problem.

But our guests today say that processed foods may actually be the answer. Rather than shunning all of this industrial processed food and saying that it's all evil,

you've got to start from scratch, throw it all out,

we want to say, actually, are there policy levers to improving processed food?

And if there are, it seems to us in aggregate, that's a much better way to go.

Can industrial farming save us?

That's coming up later in the show.

But first we'll learn about the hidden cookies of Italy with cookbook author Domenica Marquetti.

Domenica, welcome to Milk Street.

Hi, Chris.

Thank you for having me.

So the first thing that struck me is that Italian cookies have a past.

They have a history.

...