All Of It with Alison Stewart

Are you going back to work in the office and commuting again? New York Times book editor Lauren Christensen joins us for a Review/Preview to share her picks for the best audiobooks to listen to.

In the wake of a leaked Supreme Court draft opinion overturning the abortion rights enshrined in Roe v. Wade (1973), listeners call in to tell us how they've been moved to action. Shefali Luthra and Chabeli Carrazana, reporters from The 19th, join to help take those calls and bring context from their reporting.

Composer and performer Shaina Taub is the creator of the hit off-Broadway musical, "SUFFS," and stars in the show as Alice Paul, one of the leaders of the suffragist movement and the campaign for the 19th Amendment. Taub also recently released the solo album, Songs of the Great Hill, inspired by the Central Park meadow where she would take daily walks. She joins us to discuss both projects.

[ORIGINALLY BROADCAST ON May 4, 2022] For the latest installment of our ongoing Full Bio series, we speak with Kostya Kennedy, author of a new biography about Jackie Robinson, called, True: The Four Seasons of Jackie Robinson. The book comes almost 75 years after Robinson made his professional baseball debut. On day two, we talk about Robinson's playing style, why he became a more aggressive player, and how he handled the intense media attention.

[ORIGINALLY BROADCAST ON MAY 3, 2022] For the latest installment of our ongoing Full Bio series, we speak with Kostya Kennedy, author of a new biography about Jackie Robinson, called, True: The Four Seasons of Jackie Robinson. The book comes almost 75 years after Robinson made his professional baseball debut. On day one, we talk about Robinson's early years growing up California, his playing career in Canada, and how he first suited up for the Brooklyn Dodgers.

[ORIGINALLY BROADCAST ON May 5, 2022] For the latest installment of our ongoing Full Bio series, we speak with Kostya Kennedy, author of a new biography about Jackie Robinson, called, True: The Four Seasons of Jackie Robinson. The book comes almost 75 years after Robinson made his professional baseball debut. On day three, we talk about the twilight of Robinson's career, his disagreements with Dodgers management, and his decision to retire.

[ORIGINALLY BROADCAST ON May 6, 2022] For the latest installment of our ongoing Full Bio series, we speak with Kostya Kennedy, author of a new biography about Jackie Robinson, called, True: The Four Seasons of Jackie Robinson. The book comes almost 75 years after Robinson made his professional baseball debut. On day four, we talk about Robinson's family and their time spent in Stamford, Connecticut, his activism, and how Robinson should be remembered today.

For the last few years, Rick Martinez, food writer and host of multiple food shows on YouTube, lived in Mexico, travelling around the country trying different dishes and experimenting with Mexican ingredients in his home kitchen. Now, his new cookbook, called Mi Cocina: Recipes and Rapture from My Kitchen in Mexico: A Cookbook, summarizes his favorite dishes from his adventures, from Oaxaca, to Sinaloa, to Mexico City. Martinez joins us to discuss Mexican cooking.

Cemita Poblana

Fried pork cutlet

sandwich topped with

strands of queso Oaxaca

MAKES 4 CEMITAS

I had walked to the Mercado

Municipal La Acocota in Puebla

and was looking at ceramics

when a crazy thunderstorm

started. It shook the building

and wouldn’t let up. I had not

intended to eat there, but

I was trapped. I didn’t want to

walk in the rain and there were

no taxis nor Ubers nearby.

I saw a woman at a cemita

puesto (sandwich food stall)

take balls of queso Oaxaca

and pull them apart into long,

thin threads of cheese—it was

like watching someone pull

apart a sweater into strands of

fiber. Queso Oaxaca is similar

in flavor to Monterey Jack

with the string-like texture of

fresh mozzarella—it is made by

pulling the cheese into strands

and rolling it up like a ball of

yarn. After unraveling it, the

vendor took a handful of the

cheese strands and used them

to top the cemitas before

smashing the avocado into the

bread and closing the cemita. I

was in complete awe. I ordered

a sandwich, of course.

This was also my first time

tasting pápalo, an herb that

has a flavor similar to the

combination of cilantro, mint,

and basil. It is pretty difficult

to find, even in parts of México.

So, if you can’t find it, and

you probably won’t, just use a

combination of herbs to mimic

the flavor. But if you do see it,

buy it and try it!

4 boneless center-cut pork chops (6 oz/170 g each), excess fat trimmed

Morton kosher salt and freshly ground black pepper

1 cup all-purpose flour

3 large eggs, at room temperature

3 cups panko Japanese-style bread crumbs or unseasoned bread crumbs

½ cup vegetable oil

2 large avocados, peeled, seeded, and halved

4 cemitas poblanas, teleras, bolillos, or brioche rolls, halved and toasted

Chiles Chipotles en Escabeche,or sliced Chiles Jalapeños en Escabeche, plus brine from the jar

½ medium white onion (5.6 oz/160 g), thinly sliced

1 cup (packed) pápalo (1 oz/30 g) or a combination of cilantro, basil, and mint

8 ounces queso Oaxaca or fresh mozzarella (226 g), pulled into thin strands or shredded

8 ounces thinly sliced smoked or cooked ham (226 g)

thickness. Unwrap and set aside on a plate. Repeat with the remaining chops,

then season both sides with salt and pepper.

another shallow bowl and beat to combine. Place the panko in a third shallow

bowl. Season the flour, eggs, and panko with salt and pepper.

excess and making sure both sides are well coated. Transfer to the bowl with

the eggs and turn to coat. Lift from the bowl, letting any excess drip off. Add

the pork to the panko, pressing it into the crumbs on both sides to adhere, then

transfer the pork to a sheet pan. Repeat with the remaining chops.

until the coating is deep golden brown and the pork is just cooked through, for

about 3 minutes per side. Transfer to a plate lined with paper towels. Wipe out

the skillet and repeat with the remaining ¼ cup oil and 2 cutlets.

sticks to the bread. Set a pork cutlet on each bottom half. Top the pork with the

chipotle, onion, pápalo, queso, ham, and a generous drizzle of chipotle brine.

Top the cemita, cut in half, and serve.

With Mother's Day this weekend, we speak with Food & Wine Editor Ray Isle about the best wines to toast mom with, some great new wines to check out and get to the bottom of the new trend of "orange" wines.