#73: The Universal Language of Cooking with Bill Yosses

While so much has changed in the food world, much has stayed the same -- we are making bread the same way Egyptians did thousands of years ago, according to today’s guest, Bill Yosses. In this episode, Bill Yosses, former White House Pastry Chef, teaches us how cooking has transcended language, and how innovative chefs and food leaders across the globe are using simple, ancient practices -- like harvesting heirloom seeds, eating locally and culturally, and using every part of an ingredient -- to make food more nutrient-dense and delicious. 

If you liked this episode, you’d also like Episode #70 with Homa Dashtaki and Episode #53 with Joe and Celia Ward-Wallace. 

Visit our website to explore other episodes, suggest guests, offer feedback, or invite Wendy to be a guest on your podcast! 

Episode Resources + Mentions: 

• Blue Hill Restaurant 
• Stone Barns Center for Food and Agriculture 
• Wish4Life Foundation 
• Bill Yosses Books

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