Hey, Milkstreet Radio listeners, for our Thanksgiving episode this year, we want to tackle your

greatest Thanksgiving cooking challenges, savory and sweet. So if you need a new side dish, for example,

or help with your pie dough, we're here to help. Email us at questions at milkstreetradio.com.

One more time. Thanksgiving questions, please send them to questions at milkstreetradio.com. Thanks.

Hi, this is Christopher Kimball. 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 Most Your Radio from PRX. I'm your host, Christopher Kimball.

Being back here, appropriately enough, in a town called Freedom, and kind of finding myself here in this space at this place called The Lost Kitchen, I look back and I was like, oh my God, all those tears I cried.

You know, it was like, my life was falling apart.

It's like I was crying rivers and it like somehow magically brought me to a waterfall.

That was Aaron French, the head chef and founder of the Lost Kitchen, a small restaurant located

in Freedom, Maine.

I sat down with French to discuss how she went from pop-up dinners to owning one of the most

exclusive restaurants in America.

But first, I interviewed Washington Post reporter, Mora Judkiss, about the wild, wild world of pumpkin spice.

Mora, how are you?

I'm well. How are you?

You wrote a piece, you're at The Washington Post, you wrote a piece about spending a week

buying every pumpkin spice product you could.

So let's just talk about some of the strange products that are

kaffir, dog treats, although you said your dog liked them. My dogs like everything. Paper towels,

...