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The New Haven pizza community lost a legend this month. We remember Gary Bimonte of Pepe’s Pizzeria with guest Colin Caplan (left). We share stories about Gary and listeners shout-out their own favorite local ah-beetz. Plus, Colin describes efforts to make pizza the official state food of Connecticut.

Sam Sifton of The New York Times and New York Times Cooking talks about his new cookbook, No-Recipe Recipes. It’s the kind of cooking we all love to do—measuring ingredients in bunches, glugs and handfuls. Think of it as encouragement to rely less on traditional recipes and more on improvisation.

This week: some of our all-time favorite interviews to date. You’ll hear selections from our conversations with Ina Garten, Marcus Samuelsson, and Connecticut’s own vegan chef Chrissy Tracey and pizza historian Colin Caplan.

Learn about tea from the local experts at Savvy Tea Gourmet and Simpson & Vail. What is tea? What are the characteristics of different types, and how might we savor the experience of drinking great tea? Plus, we talk to the farmers behind Whole Harmony Farm about the benefits of herbal tea, as well as chefs who incorporate tea into their cooking.

Julia Turshen has written her most personal cookbook yet. We talk to Julia about her new book, Simply Julia, her evolving relationship with food, and what healthy comfort food means to her right now. Plus, what’s it like to cook for the clergy? Two local chefs share their experiences.