What does it take to run the American supermarket? How do products get to shelves? Who sets the price? And who suffers the consequences of increased convenience end efficiency? In his alarming exposé, author Benjamin Lorr pulls back the curtain on this highly secretive industry. Combining deep sourcing, immersive reporting, and compulsively readable prose, Lorr leads a wild investigation, revealing the secrets of Trader Joe’s success from Trader Joe himself. He talks about why truckers call their job “sharecropping on wheels” and the truth behind the alarming slave trade in the shrimp industry. Benjamin’s book is a page-turning portrait of an industry in flux, filled with the passion, ingenuity, and exploitation required to make this everyday miracle continue to function. The author’s enthusiasm for his story is evident in this engaging conversation with Norman B.
Celebrated pastry chef Kelly Fields has spent decades figuring out what makes the absolute best biscuits, cornbread, butterscotch pudding, peach pie, and, well, every baked good in the Southern repertoire. In her first book, Fields generously shares her boundless expertise and ingenious ideas. With more than one hundred recipes for quick breads, muffins, biscuits, cookies and bars, puddings and custards, cobblers, crisps, galettes, pies, tarts, and cakes—including dozens of variations on beloved standards—this is the new bible for Southern baking. Chef Kelly talks about pastries, pies, and puddings but also gets into why she is so passionate about her culinary skills, and the star chef also explains how the pandemic has helped her take a fresh look at life and being inspired by the music of Sleater-Kinney.