Hey, this is Chris Kimball, and I need your help. We're working on a story about the battles we all have in our home kitchens.

Maybe you're tired of your partner telling you how to cook, or maybe they always leave a a mess or maybe you're frustrated by your

loved ones highly restrictive diet. We want to hear about your kitchen dramas from

the biggest food fights to your everyday grievances. You can leave us a voicemail at 617-249-3167

617-249-3167 or send a voice memo to radio tips at 177 Milk Street.com.

One more time, call us at 617 249.

367 or email us a voice memo at Radio Tips at 177 Milk Street.com.

Please include your name and where you're calling from and thank you.

This is Mill Street Radio from PRX. I'm your host Christopher Kimball.

Jamie Oliver has been on your TV and on your bookshelves for more than 20 years.

And hopefully he's not going away anytime soon.

As I approach 50 I was trying to like look at people like I looked up to like David Attenborough

at the work in a really high level but to a ripe age and I just thought well if I'm lucky enough to have a go at the next 20 years like how am I going to do it?

Later in the show Jamie, up close and personal.

But first, Flavor Chemist, Dr. Ariel Johnson,

joins us to share a few of her favorite science lessons in the kitchen.

She co-founded the Fermentation Lab at Noma in the kitchen. She co-founded the

fermentation lab at Noma in Copenhagen and served as the science officer for

Alton Brown's good eats. Her new book is called Flavorama.

Ariel, welcome back to Most Street.

Thank you so much for having me.

You write,

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