The Food of Shangri-La: Cooking Up Yak Meat, Pickled Bamboo and Potato Pancakes in China’s Remote Yunnan Province

Georgia Freedman, author of “Cooking South of The Clouds,”
travels China’s “Wild West” in search of new foods. Plus, Kim
Severson of The New York Times explores the supermarket of the
future; we make Australian pulled pork; and Dan Pashman discusses
the pros and cons of “shower beers.”


For this week’s recipe, Miso-Gochujang Pulled Pork, visit:


https://www.177milkstreet.com/recipes/miso-gochujang-pulled-pork


This week’s sponsors:


Go to FergusonShowrooms.com (http://fergusonshowrooms.com/) to
browse the Inspiration Gallery and request an appointment.


Go to milkstreet.robinhood.com (http://milkstreet.robinhood.com/)
to sign up. Robinhood is giving listeners a free stock like
Apple, Ford or Sprint to help you build your portfolio.


Hosted on Acast. See acast.com/privacy for more information.