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Please note, this episode contains explicit language and some mature subject matter.

This is the Sporkful. It's not for foodies, it's for eaters. I'm Dan Pashman. Each week on our show, we obsess about food to learn more about people. And today we are back with another edition of the Salad Spinner, our rapid fire roundtable discussion of the biggest, strangest, and most surprising food stories of the moment. And joining me here in The Spinner are two friends of mine who you've

heard here on the show before. First up, coming to us from her home in Deep Run, North Carolina.

She's a chef, cookbook author, and host of several excellent PBS shows, including a chef's

life, somewhere south, and her new show, Kitchen Curious, which premieres this very week on PBS

stations and online. Hello, Vivian Howard. Hi, Diane Pashman. Hey, thanks so much for joining us. And joining me here in studio in New York is another friend. He's the New York Times bestselling author of Jewish and I Could Nosh, as well as the host of Jake Makes It Easy on FYI. His new cookbook, Dinner Party Animal just came out. Welcome back, Jake Cohen.

Good to be here. Now, both of you, before we start spinning the salad spinner, let's just like take a minute and visit with each other.

Vivian, you first. I'm very excited about your new show, Kitchen Curious, and not just because I got to come down to Charleston and be in an episode with you,

which comes up next week.

A little promo for that.

But like, tell us about Kitchen Curious.

It's like a food variety show, if you will.

Every episode is around a question that we all have if we have kitchens.

So what fats are good for you, what fats are not, and why?

We have an episode on pasta, which you're the star of, may I add.

We have an episode on why your freezer is the best preservative that you have.

I love the concept of this show, Vivian, because I feel like it combines your storytelling,

which you're great at that, and like there's

beautiful visuals with also a lot of practical information. And to me, I feel like too many food shows

are one or the other. This is beautiful and engaging and also practical. Viv, one more thing I want to

cover with you, you've been expanding your restaurant empire. In addition to chef and the farmer in eastern

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