EP 9: Ijeoma Oluo and Puttanesca

Writer and author Ijeoma Oluo (So You Want To Talk About Race) makes pasta puttanesca and shares how she and her family got creative with food while growing up poor. We go deep on her Internet-breaking essay, how to teach kids resistance, and, yup, how to talk about race. But for real. Full recipe and ingredients at cookingbyearpodcast.com

Chef Reem Assil (Dyafa, Reem’s California) experiments with a new ‘Palestinian soul food’ recipe — sweet potato style muhammara. She discusses the controversial mural of activist Rasmea Odeh in her first restaurant, how she bakes her man’oushe with activism, and how to make Palestinian food visible against the whitewashing of Middle Eastern food. Full recipe and ingredients at cookingbyearpodcast.com

We head to the Masumoto Peach Farm to make a Grand Aioli with Mas, Nikiko, and Marcy Masumoto and discuss intergenerational farming, California’s haunting history of Japanese internment camps, and the social power of testimony.

Comedian, actor, and winner of RuPaul’s Drag Race, Bob the Drag Queen, makes vegan Carrot Almond Soup and Ajo Blanco while discussing the art of drag, the importance of trans representation in media, and his obsession with Bob Ross. Full recipe and ingredients at cookingbyearpodcast.com

Queen of Bounce music Big Freedia teaches us her signature Booty Poppin’ Potatoes, all while coming up with a new hook for a future hit song, straight from her kitchen in New Orleans.MAKES 4-5 SERVINGSINGREDIENTS-1 MEDIUM YELLOW ONION, CHOPPED-2 STALKS CELERY, CHOPPED-2 GREEN ONIONS, CHOPPED-1/4 CUP COOKING OIL, OLIVE OR VEGETABLE-SALT-DRY SPICE (TONY CHACHERE'S SEASONED SALT OR SIMILAR. OR MAKE YOUR OWN WITH SALT, PEPPER, PAPRIKA, AND GARLIC)-1 POUND ANDOUILLE SAUSAGES, SLICED (ABOUT 4 SAUSAGES) -1 1/2 POUNDS YELLOW POTATOES, PEELED OR NOT, SLICED (YELLOW FINNS, YUKON GOLDS, ETC)-PAPRIKA-3 SPRIGS PARSLEY, CHOPPED-RICE, A HANDFUL PER PERSONTOOLS:-RICE COOKER OR POT FOR BOILING RICE AND COLANDER TO DRAIN-KNIFE-CUTTING BOARD-BIG SKILLLET -SPOON FOR STIRRING

Academy Award-Winning screenwriter and director Alexander Payne (Election, Sideways, About Schmidt, The Descendants, Downsizing) makes a vegetable gratin and discusses a pivotal moment in his life when he left the movie industry briefly to become an intern at Chez Panisse.BECHAMEL INGREDIENTS:-2 cups milk-4 tablespoons butter (1/2 stick)-3 tablespoons all-pupose flourCELERY GRATIN INGREDIENTS:-1 head celery-Fresh thyme and/or tarragon-Salt and pepperTOOLS:-2 medium saucepans-Whisk-Cup measure-Tablespoon measure-Wooden spoon or rubber spatula-Knife-Cutting board-Big mixing bowl-Casserole or other oven-going vessel (cast iron skillet can work)

Director Mira Nair (Monsoon Wedding, Mississippi Masala, Queen of Katwe) teaches us her signature chai and makes fattoush while discussing everything from quelling anxiety to the partition between India and Pakistan.Cook along as you listen:FATTOUSH INGREDIENTS:-1 smallish tomato-1 small clove garlic-Salt and pepper-Juice of half a lemon-1teaspoon red wine vinegar-3 tablespoons nice olive oil-1/2 cup parsley leaves -1/2 cup mint leaves-5 scallions, roots trimmed off-1 basket cherry tomatoes-1 large cucumber-1 small bell pepper or 8-10 shishito peppers-arugula / purslane / or other salad greens -sumac (for pretty red color, lemony flavor and, it's not poisonous)-3 or 4 whole wheat pita breadsCHAI INGREDIENTS:-whole milk (about 2 cups)-fresh ginger stalk (an inch or more)-5 cardamom pods-loose leaf black tea (make sure you have a sieve to strain), or a couple-three tea bags-water!Tools:salad spinner (for washing and drying greens and herbs)cutting boardknifevegetable peeler cheese grater with big holessmall bowl for dressingbig bowl for saladspoon

2018 Whiting Award-winning poet Tommy Pico author of IRL, Nature Poem and Junk (forthcoming in 2018) cracks an egg for the first time in his life (!!!) to make a frittata perfect for “the morning after.” We discuss everything from hookups to the role of food in control on the Viejas Reservation he grew up on.COOK ALONG AS YOU LISTEN. YOU'LL NEED:Ingredients:1 big bunch of chard Cooking oil, olive or vegetable Salt2-3 cups of leftover spaghetti (preferably with some remnants of red sauce) 6 eggsGround black pepper1/2 cup of grated Parmesan cheeseTOOLS:Big bowl to wash chard in (and a colander to drain it)Cast iron skillet or another non-stick skilletWhiskLarge plate (large enough to serve as a cover for your pan)Cheese graterMedium mixing bowlWooden spoon or spatulaTongs

Academy Award-Winning Actor and Producer Frances McDormand (Three Billboards Outside Ebbing Missouri, Fargo, Olive Kitteridge, Almost Famous) makes asparagus risotto and discusses the creative process fueling her long, badass career. If you're cooking along while you listen, you'll need the following to make your dish: Ingredients:1 bunch asparagus1 tablespoon olive oil 2 big handfuls chanterelle mushrooms (or morels, porcini, or cultivated mushrooms)Salt1 stick butter (8 tablespoons) 1 yellow onion, diced2 cups short-grained Italian rice (like carnaroli or arborio)3/4 cup dry white wine3 - 4 sprigs thyme, leaves picked off stems and chopped6 cups homemade chicken stock or water (avoid store-bought chicken stock)1 cup grated Parmesan cheese Tools: vegetable peelerknifecutting boardstovebig spoonslotted spoonladlesmallish saucepanskilletblenderfood processor, or mortar and pestlecheese gratertimer

A little taste of what's to come on this season of Cooking By Ear. Subscribe to be the firstto get our episodes when we officially launch in April.