Von Diaz

INGREDIENTS

Every night for more than 12 years, Jorge Muñoz Zapata and his family has taken it upon themselves to help feed the hungry of Queens, New York.

SAVEUR's Leslie Pariseau takes us to the Norwegian archipelago of Lofoten where dried cod is essential food.

Tunde Wey is using the food of his native Nigeria to start conversations about America and race. He tells Von Diaz about his own immigrant experiences and what he thinks his "Blackness in America" dinners can accomplish.

Natto is fermented soybeans, and it's been popular in Japan for over a thousand years. Ann Yonetani tells The Splendid Table's Von Diaz how it gets its "special sauce," and why it might be exactly the thing for a vegan looking for a pungent cheese alternative.

Krishnendu Ray didn't learn to cook until he came to the U.S. from India. He quickly became fascinated with the subject, so much so that he's written The Ethnic Restaurateur, a history of immigrant food cultures in America. He talks with Von Diaz about America's (very) gradual acceptance of new foods, the overwhelming skepticism even now-popular meals once faced, and the fate of the term "ethnic cuisine."

"The more I thought about the things that I was eating that I loved, the more I realized that they all followed these laws," says chef Justin Warner, author of The Laws of Cooking.

Sprinkle with lemon juice and serve with hot sauce on the side.