Tunde Wey is using the food of his native Nigeria to start conversations about America and race. He tells Von Diaz about his own immigrant experiences and what he thinks his "Blackness in America" dinners can accomplish.
Natto is fermented soybeans, and it's been popular in Japan for over a thousand years. Ann Yonetani tells The Splendid Table's Von Diaz how it gets its "special sauce," and why it might be exactly the thing for a vegan looking for a pungent cheese alternative.
Krishnendu Ray didn't learn to cook until he came to the U.S. from India. He quickly became fascinated with the subject, so much so that he's written The Ethnic Restaurateur, a history of immigrant food cultures in America.
Matt Goulding, author of Rice, Noodle, Fish, spent three months exploring the food in different regions of Japan. "To find a person who's been cooking nothing but tempura for 80 years of their life, it's a pretty remarkable thing," he says.