Food writer Khushbu Shah reflects on how Bisquick and Cream of Wheat fit into the Indian American diaspora. Michelle T. King recounts the life of Fu Pei-mei, a culinary star who taught generations of Taiwanese women how to cook. Reporter Elena Kadvany explains the elimination of restaurant surcharges and the last ditch effort to keep them intact. Historian Xaq Frohlich unpeels nutrition labels and why they leave the onus of good health on consumers. Finally, what does a California ban on salmon mean for the livelihood of fishermen?
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