What exactly does it mean for food to be “modern”? Who better to ask than Anna Jones, the author of A Modern Way to Eat, A Modern Way to Cook, and most recently, The Modern Cook’s Year. In this conversation, we talk about what the word means to her, and she explains why she decided not to label any of her three books “vegetarian” even though none of them contain any meat.

We also talked about why lettuces and salad greens are better when they’re charred, wilted, and a little bit warm.

Also on this episode, Matt talks the stock market and the booming dumplings game with Hannah Cheng of New York’s Mimi Cheng’s.

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