Rosh Hashanah, child labor, a culinary memoir

From nopales and horchata to matzoh balls and Manischewitz, Ilan Stavans and Margaret Boyle merge Mexican and Jewish foods. Rachel Gordin Barnett and Lyssa Kligman Harvey celebrate the unique and diverse food history of Jewish South Carolina. Hannah Dreier reports on child labor in the poultry broiler belt. Brigit Binns reflects on her dysfunctional LA childhood and how it delivered her to the kitchen and writing. 

Everything you wanted to know about good cooking and good eating from LA chef, author, radio host and restaurateur Evan Kleiman.