Hey, this is Christopher Kimball, and I need your help. We're working on our Thanksgiving episode,

and this time we'd love to hear about your weird Thanksgiving traditions. Do you dress your turkey up

in a bow tie? Maybe you plan extravagant theme meals every year, or maybe you just play pranks on your guests.

Please share with us the unusual things you do on Thanksgiving, your best jokes, your

most hilarious antics, your fun and unexpected foods. Please leave us a voicemail that number

617-249-3167, 617-249-3167, or simply email us at Radio Tips at 177Milkstreet.com.

Please say your name and where you're calling from and thanks.

This is Milk Street Radio from PRX and I'm your host, Christopher Kimball.

The next time you eat something spicy, thank a parrot.

Birds are the only other animal that eat chilies,

and they don't have capsaicin receptors.

And so they're the ones who are really responsible

for taking the wild chili plants of the Amazon

and flying them slowly, seed by seed, poop by poop, into the

wider part of Mesoamerica, where eventually Portuguese traders take those chilies to India,

and the world of cooking was forever changed.

Today, Matt Goulding shares from his new documentary series, Omdivore, which looks at the world through ingredients like peppers, corn, and tuna.

But first, it's my conversation with Sonoko Sakai about her new book, Wafu Cooking.

Sonoko, welcome back to Milk Street.

Thank you. Chris, it's been, what, a couple years since I saw you last.

And I still have the socks you bought me so I could jump up and down on your udon dough.

They have little sailboats on them. I have so many people that come to my workshop because they say they saw me and you making udon together. One of the many things I

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