We continue our global trade mini-series with one of the most distinguishing elements of a cuisine: spice. Where would any regional food culture be without its unique blend of spices? Where would Italian food be without oregano, or Thai food without the bird’s eye chili?

Today's episode is wall-to-wall listener questions, bookended by Catastrophic Connection Issues. Fun! 

Today on Cooking Issues Dave and Nastassia give us the low-down on last week's fun in L.A., including Harold McGee as Zoltar. They also answer listener questions about freezing salt-cured meats, sous-vide cooking

On Today's episode Dave and Nastassia talk about ways to prepare Shad, Goose, and unknown meats. They also discuss event logistics, fancy salts, and what not to do with Lye.

Kim Malek filled out a Small Business Association plan in secret. The idea of telling anyone her dream of opening an ice cream shop in cold and rainy Portland, Oregon, just seemed too hard.

Ben Jacobsen started making salt as a hobby, to distract himself from a failing tech startup.

On an all new Cooking Issues, Dave and Nastassia are joined in the studio by Chef Richard Blais, a restaurateur, cookbook author,  television personality, and winner of Bravo's Top Chef All-Stars.