On this episode of the podcast, we’re talking about Far Away and Downeast: Recipes from the Maine Refugee Community published in the mid-80s by the Refugee Resettlement Program of Diocesan Human Relations Services in Portland. The cookbook represents a wide range of refugee communities in Maine including Afghan, Cambodian, Cuban, Iranian, Laotian, Polish, and Vietnamese. We’re going to talk with Selby Frame, who was one of the editors and compilers  of the cookbook, and for today’s recipe segment, Margaret made Sangkya, Cambodian steamed custard in a squash!