The Borders Moved, The Soups Stayed

<p dir="ltr">This week on Good Food:</p>

<ul>

<li dir="ltr">In her latest cookbook, <em>Lozhka</em>,&nbsp;<strong><a href="https://www.instagram.com/alissatimoshkina/?hl=en">Alissa Timoshkina</a></strong> explores Eastern Europe&rsquo;s history, one bowl of soup at a time.</li>

<li dir="ltr">Chef&nbsp;<strong>Allan Sanz</strong> of <a href="https://www.mirate.la/"><strong>M&iacute;rate</strong></a> shares how he cooks with two kinds of persimmons while farmer <a href="https://www.instagram.com/terry.ranch/?hl=en"><strong>Becky Terry</strong></a> explains how a discontinued breeding project left her with peaches ripening just in time for Thanksgiving pie.</li>

</ul>

<p dir="ltr">Connect with Good Food host <a href="https://www.instagram.com/kcrwevan/">Evan Kleiman</a> on <a href="https://kcrwgoodfood.substack.com/">Substack</a>.</p>

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