Corpse Cakes and Funeral Pie: A Short History of Eating Grief

We’re joined by death scholar Candi K. Cann to learn how food is
used in grieving rituals around the world, from ancient Roman
funeral tubes to shiva bagels. Plus, we dive into the murky
riverbeds of Oklahoma to get a crash course in catfish noodling
from Bradley Beesley; J. Kenji López-Alt battles Chris over the
best way to peel an egg; and we make a No-Fry Neapolitan Eggplant
Parmesan.


Get the recipe for No-Fry Neapolitan Eggplant Parmesan here.


“Eating Together” by Li-Young Lee, courtesy of the Academy of
American Poets, www.poets.org.


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