So far, our series on global trade has focused on ingredients that are either sweet or spicy, and that shaped international trade routes. As our stories make clear, there are ups and downs when talking about the globalization of our foodways. So this week, we go from sugar and spice to bites!

Along with Easter and 420, today is part of Passover! On today's episode, Sari and Jessie are joined by Louisa Shafia, author of Lucid Food and The New Persian Kitchen, who tells us all about traditional Passover meals and Persian cuisine!

This week on A Taste of the Past, Linda explores the history of Rhubarb and other foods of The Silk Road with Laura Kelley, author and food historian.

This week on A Taste of the Past, Linda Pelaccio talks with Sheilah Kaufman, author of The Turkish Cookbook: Regional Recipes and Stories.The Ottoman Turks controlled areas from Egypt to Austria, and all of the foods of these regions are incorporated into the Turkish palette.

This week, Bernie Wides talks all about the vernal equinox and its history.