Hey, this is Christopher Kimball. You know, many folks have asked if they could travel to the same places we do while visiting the same cooks, the same restaurants, the same markets.

Well, now you can. Starting next year, Milks Street will be offering culinary tours in partnership with culinary backstreet.

We're going to Oaxaca, to Athens, to Istanbul, and Mexico City. And you'll get to meet and learn from many of the same people who have changed the way I cook.

Along with a very small group of fellow travelers, you'll visit our favorite bars, restaurants, and street food stalls.

You'll step into the kitchen at hands-on cooking classes with some of our favorite teachers. And you'll meet farmers and artisans who are way off the beaten path.

So if you want to change the way you travel and cook, you might want to check this out.

Trips are capped at just 12 guests, so please reserve now. Learn more at 177milkstreet.com slash tours.

Hi, this is Christopher Kimball. Thanks for listening to Milks Street Radio. You can go to our website, 177milkstreet.com, to get our recipes, to stream our television show, or to get our latest cookbooks. Here's this week's show.

This is Milks Street Radio from Parax. I'm your host, Christopher Kimball.

On today's show, I speak with Chrissy Clark about how one consumer crusader, that's Ruth Desmond, used a peanut butter controversy to change our food regulation system.

A lot of what the FDA does now and what it was doing back in the time of these peanut butter wars, was trying to figure out how many peanuts should there be in peanut butter.

Should it be 100% peanuts or if not, then where should the line be drawn? And that quickly becomes an existential question, even if you think it's a really simple question at the beginning.

But before we dive into peanut butter, we check in with reporter Shayna Sheely, who visited the bus station Tel Aviv to get great Filipino food.

Shayna, how are you?

I'm good, how are you?

Let's start in Tel Aviv on a Saturday afternoon, the Sabbath. There's a very large bus station, 2.5 million square feet there. Let's start the story there.

Okay, so, Saturdays in Tel Aviv are pretty slow days. Most people, including foreign workers, have a day off, today of rest, public transportation shuts down, a lot of the shops are closed, people go to the beach.

And the bus station is pretty much shut down except for the fourth floor, which transforms into sort of a little manila.

There's a food market and it comes alive with hundreds and hundreds and hundreds of Filipino workers. I stepped in line and started talking to some of the women there.

Ah, on Saturdays, many Filipinos are coming here, you know, they are meeting their friends, some they are eating some Filipino delicacies, they are selling here.

So, women, Filipina caregivers who have their day off, basically they get off work, they go home and they'll either start cooking Friday night or early Saturday morning. And they show up at the bus station.

Around noon, they'll bring these like huge plastic tapperwares filled with warm noodles and stir fries, vegetable dishes, little plastic containers full of desserts.

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