This hour, we’ll talk to food writer Toni Tipton-Martin about the black contribution to American cuisine, the subject of her book “The Jemima Code: Two Centuries of African American Cookbooks.”
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The Baron of Brisket
This hour, as we broadcast live from KUT in Austin, we’ll talk to Aaron Franklin about the Midas touch he has with brisket, about his latest cookbook and about “BBQ with Franklin,” his PBS series that airs on KERA-TV.
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