Kojo invites Washingtonians to discuss last week's biggest demonstrations: The Turkish security force's violent crackdown on demonstrators in Sheridan Circle, the politically-charged light projections on Trump's D.C. hotel, one Georgetown professor's confrontation of a known white Nationalist at a local gym and more.
For much of its history, Washington was considered something of a culinary backwater: a city of cafeterias and generic restaurants. But that began to change in the late 1960s. Our series on Washington’s culinary history continues as we explore how an influx of immigrants and the arrival of the District’s first celebrity chef began to change the city’s culinary DNA.
- Phyllis Richman Former Washington Post Restaurant Critic
- Mark Furstenberg Bread baker; Founder, Marvelous Market and the Bread Line
Jean-Louis Palladin Makes Celery Soup
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