Hey, this is Christopher Kimble. You know, many folks have asked if they could travel to the same places we do while visiting the same cooks, the same restaurants, the same markets.

Well, now you can. Starting next year, Milks Street will be offering culinary tours in partnership with culinary backstreet.

We're going to Oaxaca, to Athens, to Istanbul, and Mexico City. And you'll get to meet and learn from many of the same people who have changed the way I cook.

Along with a very small group of fellow travelers, you'll visit our favorite bars, restaurants, and street food stalls. You'll step into the kitchen at hands-on cooking classes with some of our favorite teachers. And you'll meet farmers and artisans who are way off the beaten path.

So if you want to change the way you travel and cook, you might want to check this out. Trips are capped at just 12 guests, so please reserve now. Learn more at 177milkstreet.com slash tours.

The Covenant of Water is truly one of the most gripping, exquisite novels I have ever read.

Now I'm excited for you to hear our captivating conversation with the brilliantly talented author, Dr. Abraham for Gees.

On this six-part podcast, we're diving into all 10 parts of the Covenant of Water. A Covenant of Water series on my Super Soul podcast premieres Wednesday, June 21st.

This is Most You Radio from Pear X. I'm your host, Christopher Kimball.

Baker Stacey Mayon Fong created 50 different pyres, one for each state. The Nevada Pie was a riff on an all-you-can-eat casino buffet.

You start with shrimp cocktail, Caesar salad, Alas and crab legs, then you have prime rib, mashed potatoes on one side.

And then ice cream sundae, cheesecake, fruit tart, and chocolate mousse on the sweet side.

And Stacey thinks that a Tennessee pie should include biscuits and gravy and also look like dally-parton.

I knew that I had to make a portrait of her out of pycrest because I knew that in pycrest I could capture the most wonderful volume of her hair because you know the higher the hair the closer to God.

Later on the show, Stacey shares more of her state pies, but first it's my interview with Genevieve Taylor.

She's a life-fire cooking expert and author of the cookbook, Seer.

Genevieve, welcome to Mel Strait.

Hello, it's lovely to be here.

Let's get this idea of cooking over gas out of the way quickly.

Since most people in the US, anyway, cook on a gas grill, do you find that's okay or are you totally obsessed with wood or charcoal?

Well, you know, gas is obviously okay. You can get great results cooking on gas, but I am a bit addicted to the fire, so I much prefer charcoal and wood.

You know, I have a grill that, sort of an Argentinian grill that is designed for wood.

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