Patric Kuh, James Beard award winner, Food Critic for LA Magazine, and author of Finding the Flavours We Lost: From Bread to Bourbon, How Artisans Reclaimed American Food, joins me to talk about his book. 

I ask Patric about the cynicism surrounding bearded Brooklyn craft pickle-makers, whether it's okay for food artisans to sacrifice a little bit of quality for efficiency, and how small-batch producers can remain competitive against their large-scale industrial competitors.