All Of It with Alison Stewart

When Qian Julie Wang was growing up in Chinatown, she knew that no matter how sick her mother became (some days, she couldn’t get out of bed) she should not ask authorities for help. That’s because she and her parents are undocumented, and her mother is terrified of deportation. Wang chronicles her experiences growing up undocumented in New York City in her acclaimed new memoir Beautiful Country, and she joins us to talk about the book. 

The Cooper Hewitt exhibit, "Willi Smith: Street Couture," celebrates the life of Willi Smith, the acclaimed artist and designer who was, at the time of his death, thought to be one of the most successful Black American designers of the 20th century. Curator Alexandra Cunningham Cameron joins us to discuss. The exhibit runs through October 24.

LuLaRoe, the colorful leggings company that was supposed to empower their salespeople with financial independence, has been revealed to be a multi-level marketing scheme that left the founders rich and many of their employees in debt. Julia Willoughby Nason and Jenner Furst, directors and executive producers of the Amazon Prime docuseries "LuLaRich," join us to discuss.

The 59th New York Film Festival runs from September 24 to October 10 at Lincoln Center. NYFF director Eugene Hernandez and senior programmer Dennis Lim join us to preview the festival, and look forward to what films to check out.

WNYC planning editor Kate Hinds joins us for our ongoing series, "Kate Has a Plan," to discuss the stories the newsroom is following this week.

Hosts of Wirecutter's series “The Kitchen Report” Lesley Stockton and Michael Sullivan join to discuss must-have gadgets for any kitchen, including some of their new favorites, and take listener calls.

Chef Mina Stone, who helms Mina's at MoMA PS1, joins us to discuss her latest cookbook, Lemon, Love & Olive Oil, which combines her Greek and Jewish heritage into hearty, citrusy recipes.

CACIO E PEPE–INSPIRED KALE SALAD This is my version of having the idea of a decadent pasta, in salad form. It has the flavor components of a cacio e pepe, set against the backdrop of a hearty forest of green kale. The kale stands up to the challenge, providing a healthy vehicle for the tangy salty cheese, crunchy hazelnuts, and spicy black pepper.

Serves 4 to 6

6 cups (400 g) lacinato or curly green kale (about 2 bunches)Extra virgin olive oil Juice and zest of 1 lemonSalt and freshly ground black pepper½ cup (40 g) grated pecorino cheese½ cup (65 g) hazelnuts, toasted (see page 9) and chopped

Cut out the thick middle rib of the kale leaves or tear it off with your hands.

Layer a few kale leaves on top of each other and cut into bite-size pieces.

Repeat until all the kale is done. (Alternatively, you can cut the kale into ribbon-size pieces for a “pasta” look.)

Put the kale in a serving bowl and massage it with enough olive oil to coat each leaf.

Add the lemon zest, lemon juice, a sprinkle of salt, and lots of freshly ground black pepper.

When you are ready to serve, toss the kale with most of the cheese and most of the hazelnuts and garnish with the rest.

Finish with freshly ground black pepper and serve.

It’s the first week of fall and what better food to talk about than apples? Author of the 2019 book, Apple: recipes from the orchard, and the son of a cider maker, James Rich joins the show to talk about all things apples, from the best time to harvest to some of his favorite apple-based recipes. He will also take listener calls.

Bao Ong, editor for Eater who recently previewed new restaurant openings around New York City, joins us to talk about what openings to look forward to this fall, as well as take calls from listeners to hear about any new restaurants they've been frequenting. 

Jessica Mallare-Best, director of educational equity at the Center for Equity and Inclusion in Portland, Oregon, and former Portland Public School High School teacher, joins us to discuss Critical Race Theory, what it is, and teaching it to high school students.