NYT's Kim Severson on Jose Andres' WCK

It seems like every season of 'The Bear' is subject to more scrutiny and analysis than any play by The Bard himself,  Shakespeare. Every scene and every character's persona is being sifted through like cake flour. So like many serious eaters I know, I got hooked on the Bear. I have binge-watched all four seasons, including the latest, which I watched in two sittings. On a previous episode of Special Sauce I discussed the first season of 'The Bear' with Kenji Lopez-Alt and The New Yorker's Helen Rosner. As food writers, and in Kenji's case as someone who's cooked in restaurants like the one depicted in the series, they offered invaluable perspective. And though I have been devouring all the informed takes on season 4, one struck me as being particularly incisive and just spot on. That one is by James Poniewozik, the chief TV critic of The New York Times which means according to his NYT bio, that he has the largest beat in the world. And that beat now includes joining the conversation on Special Sauce.  Learn about your ad choices: dovetail.prx.org/ad-choices

Nina Mae Levin has been making world-class pizza on Martha's Vineyard for five years now. And she sells every pie she makes during the Vineyard summer season! So why is it so hard for Nina to make a sustainable living on this idyllic but complicated island? We find out on today's episode of Special Sauce. Learn about your ad choices: dovetail.prx.org/ad-choices

Today's guest on Special Sauce, the New York Times' insanely prolific Melissa Clark has written or co-written a ridiculous, astounding total of 46 cookbooks. She wrote a column for the paper for 5 years between 2007 and 2012 before going on staff there in 2012. And get this! She has published more than a thousand recipes in the Old Gray Lady. How does she do it? We find out how on today's episode of Special Sauce.  Learn about your ad choices: dovetail.prx.org/ad-choices

Donald Trump's ICE raids have had a devastating effect on the Los Angeles taco community. On this episode of Special Sauce we talk to the great website lataco.com's editor in chief Javier Cabral about his site's comprehensive coverage of this still unfolding tragedy.  Learn about your ad choices: dovetail.prx.org/ad-choices

Serious eaters have watched with horror and dismay as President Trump has tasked ICE agents with carrying out his grand mass deportation scheme. Why are we so upset? Because this cruel scheme has impacted the lives of millions of farm workers all over the country. Here to offer his invaluable perspective on all these genuinely existential issues facing immigrants, both documented and undocumented, is Antonio De Loera-Brust, Communications Director for UFW. Learn about your ad choices: dovetail.prx.org/ad-choices

On this episode of Special Sauce we talk to avocado farmer Norm Kachuck and Los Angeles Times reporter Daniel Miller about the crisis facing California avocado growers as they try to compete with Mexican avocados.  Learn about your ad choices: dovetail.prx.org/ad-choices

The late, truly great Marcella Hazan taught many of us what real Italian food is and how to cook it. And yet many people, including me, didn't know much about this remarkable woman. But now there's a terrific documentary about her life and work, 'Marcella'. We talk to Pete Wells of The New York Times and the director of 'Marcella', Peter Miller, about the many aspects of her life that have gone unnoticed until now.  Learn about your ad choices: dovetail.prx.org/ad-choices

The The New York Times's national food correspondent Kim Severson gives us the 411 on meat's improbable comeback. Learn about your ad choices: dovetail.prx.org/ad-choices

It's only 450 Square Feet, but L.A.'s Now Serving Cookbook Store is so much more than a place to buy food books. Its co-founder Ken Concepcion explains how his tiny bookstore became home base for Serious Eaters in LA. Learn about your ad choices: dovetail.prx.org/ad-choices

Is being an international pizza consultant the world's best job? Anthony Falco explains all. Learn about your ad choices: dovetail.prx.org/ad-choices