The only meal D.C. loves more than a power lunch is a bottomless, boozy brunch. Most weekends, unlimited mimosas, and bloody marys are flowing as Washingtonians splurge on late breakfasts, often after late nights. But brunch has equally impassioned critics and fans. Ruth and Patrick learn why Washingtonians love brunch so much and whether it’s a good deal for anyone. Fill out our survey: dishcity.org/survey Leave us a tip at wamu.org/supportdishcity. Follow us on Twitter: twitter.com/dishcity Follow us on Instagram: instagram.com/dishcity

The only meal D.C. loves more than a power lunch is a bottomless, boozy brunch. Most weekends, unlimited mimosas, and bloody marys are flowing as Washingtonians splurge on late breakfasts, often after late nights. But brunch has equally impassioned critics and fans. Ruth and Patrick learn why Washingtonians love brunch so much and whether it’s a good deal for anyone. Fill out our survey: <a href="https://donate.wamu.org/page/40359/survey/1" rel="nofollow" target="_blank">dishcity.org/survey</a> Leave us a tip at <a href="https://donate.wamu.org/page/28539/donate/1" rel="nofollow" target="_blank">wamu.org/supportdishcity</a>. Follow us on Twitter: <a href="https://twitter.com/DishCity" rel="nofollow" target="_blank">twitter.com/dishcity</a> Follow us on Instagram: <a href="https://www.instagram.com/DishCity/" rel="nofollow" target="_blank">instagram.com/dishcity</a>

Bottomless Brunch

Crispy golden filets of whiting, croaker, or catfish on white bread are sold all over the D.C. region at small carryouts. For years, fried fish businesses like Horace and Dickie’s and Fish in the Neighborhood have been pillars in their community. But, as D.C. rapidly gentrifies, classic fried fish counters have had to adapt. Ruth and Patrick learn why fried fish counters are a crucial part of D.C.’s soul food culture and what their future in this city might look like. Fill out our survey: dishcity.org/survey Leave us a tip at wamu.org/supportdishcity. Follow us on Twitter: twitter.com/dishcity Follow us on Instagram: instagram.com/dishcity

Crispy golden filets of whiting, croaker, or catfish on white bread are sold all over the D.C. region at small carryouts. For years, fried fish businesses like Horace and Dickie’s and Fish in the Neighborhood have been pillars in their community. But, as D.C. rapidly gentrifies, classic fried fish counters have had to adapt. Ruth and Patrick learn why fried fish counters are a crucial part of D.C.’s soul food culture and what their future in this city might look like. Fill out our survey: <a href="https://donate.wamu.org/page/40359/survey/1" rel="nofollow" target="_blank">dishcity.org/survey</a> Leave us a tip at <a href="https://donate.wamu.org/page/28539/donate/1" rel="nofollow" target="_blank">wamu.org/supportdishcity</a>. Follow us on Twitter: <a href="https://twitter.com/DishCity" rel="nofollow" target="_blank">twitter.com/dishcity</a> Follow us on Instagram: <a href="https://www.instagram.com/DishCity/" rel="nofollow" target="_blank">instagram.com/dishcity</a>

Fried Fish

The center of Northern Virginia’s thriving Vietnamese community is Eden Center in Falls Church. It’s the biggest Vietnamese commercial center on the east coast and draws visitors from all over the DMV region and the country. But before Eden Center, the local Vietnamese community was based in Little Saigon in Clarendon. This week, Ruth and Patrick learn the origins of Little Saigon, how the community relocated there to Eden Center, and what the local Vietnamese community’s future might hold. Patrick and Ruth will be at the Giant Barbecue Battle in Washington, D.C. on Saturday, June 25. Stop by and grab some stickers and magnets! Check out music from this episode by No-No Boy, composed by Julian Saporiti and engineered by Seth Boggess. Fill out our survey: dishcity.org/survey Leave us a tip at wamu.org/supportdishcity. Follow us on Twitter: twitter.com/dishcity Follow us on Instagram: instagram.com/dishcity

The center of Northern Virginia’s thriving Vietnamese community is Eden Center in Falls Church. It’s the biggest Vietnamese commercial center on the east coast and draws visitors from all over the DMV region and the country. But before Eden Center, the local Vietnamese community was based in Little Saigon in Clarendon. This week, Ruth and Patrick learn the origins of Little Saigon, how the community relocated there to Eden Center, and what the local Vietnamese community’s future might hold. Patrick and Ruth will be at the <a href="https://bbqindc.com/" rel="nofollow" target="_blank">Giant Barbecue Battle </a>in Washington, D.C. on Saturday, June 25. Stop by and grab some stickers and magnets! Check out music from this episode by <a href="https://www.nonoboyproject.com/" rel="nofollow" target="_blank">No-No Boy</a>, composed by Julian Saporiti and engineered by Seth Boggess. Fill out our survey: <a href="https://donate.wamu.org/page/40359/survey/1" rel="nofollow" target="_blank">dishcity.org/survey</a> Leave us a tip at <a href="https://donate.wamu.org/page/28539/donate/1" rel="nofollow" target="_blank">wamu.org/supportdishcity</a>. Follow us on Twitter: <a href="https://twitter.com/DishCity" rel="nofollow" target="_blank">twitter.com/dishcity</a> Follow us on Instagram: <a href="https://www.instagram.com/DishCity/" rel="nofollow" target="_blank">instagram.com/dishcity</a>

Little Saigon & Eden Center

Stuffed ham: IYKYK This hyper-local delicacy from southern Maryland has been a part of life in St. Mary’s County for generations. But, unless you grew up there or have a family connection, you probably have no idea what it is. Patrick and Ruth explore what goes into a stuffed ham, its generations-old history, and how people are eating it now. Patrick and Ruth will be at the Mosaic farmer's market in Fairfax, Va., on Sunday, June 19. Stop by and grab some stickers and magnets! Fill out our survey: dishcity.org/survey Leave us a tip at wamu.org/supportdishcity. Follow us on Twitter: twitter.com/dishcity Follow us on Instagram: instagram.com/dishcity

Stuffed ham: IYKYK This hyper-local delicacy from southern Maryland has been a part of life in St. Mary’s County for generations. But, unless you grew up there or have a family connection, you probably have no idea what it is. Patrick and Ruth explore what goes into a stuffed ham, its generations-old history, and how people are eating it now. Patrick and Ruth will be at the <a href="https://www.freshfarm.org/markets/mosaic" rel="nofollow" target="_blank">Mosaic farmer's market </a>in Fairfax, Va., on Sunday, June 19. Stop by and grab some stickers and magnets! Fill out our survey: <a href="https://donate.wamu.org/page/40359/survey/1" rel="nofollow" target="_blank">dishcity.org/survey</a> Leave us a tip at <a href="https://donate.wamu.org/page/28539/donate/1" rel="nofollow" target="_blank">wamu.org/supportdishcity</a>. Follow us on Twitter: <a href="https://twitter.com/DishCity" rel="nofollow" target="_blank">twitter.com/dishcity</a> Follow us on Instagram: <a href="https://www.instagram.com/DishCity/" rel="nofollow" target="_blank">instagram.com/dishcity</a>

Stuffed Ham

D.C.’s Chinatown has all the hits. A giant archway. Dragons painted on the streets. Chinese characters in its storefronts. But…where are all the Chinese people? For all of its traditional iconography, D.C.’s Chinatown doesn’t feel very Chinese. For years, the remaining Chinese restaurants and shops have felt more like Easter eggs in the neighborhood rather than the main attraction. How did it get like this? Ruth explores the history of D.C.’s Chinese American community. Ruth and Patrick will be at the Mosaic farmer's market in Fairfax, Va., on Sunday, June 19. Stop by and grab a sticker! Fill out our survey: dishcity.org/survey Leave us a tip at wamu.org/supportdishcity. Follow us on Twitter: twitter.com/dishcity Follow us on Instagram: instagram.com/dishcity

D.C.’s Chinatown has all the hits. A giant archway. Dragons painted on the streets. Chinese characters in its storefronts. But…where are all the Chinese people? For all of its traditional iconography, D.C.’s Chinatown doesn’t feel very Chinese. For years, the remaining Chinese restaurants and shops have felt more like Easter eggs in the neighborhood rather than the main attraction. How did it get like this? Ruth explores the history of D.C.’s Chinese American community. Ruth and Patrick will be at the <a href="https://www.freshfarm.org/markets/mosaic" rel="nofollow" target="_blank">Mosaic farmer's market </a>in Fairfax, Va., on Sunday, June 19. Stop by and grab a sticker! Fill out our survey: <a href="https://donate.wamu.org/page/40359/survey/1" rel="nofollow" target="_blank">dishcity.org/survey</a> Leave us a tip at <a href="https://donate.wamu.org/page/28539/donate/1" rel="nofollow" target="_blank">wamu.org/supportdishcity</a>. Follow us on Twitter: <a href="https://twitter.com/DishCity" rel="nofollow" target="_blank">twitter.com/dishcity</a> Follow us on Instagram: <a href="https://www.instagram.com/DishCity/" rel="nofollow" target="_blank">instagram.com/dishcity</a>

A Chinatown In Name Only

Blue crabs are messy, time-consuming, and expensive to harvest and eat. And yet, no summer on the Chesapeake Bay is complete without a crab feast. Many Washingtonians are happy to set aside a couple hours, and maybe a few hundred dollars, to enjoy this meal with loved ones. But how many of us know what it takes to get crabs and crab cakes to your table? Ruth and Patrick learn how these iconic crustaceans get from the boat to your throat. Patrick will be at the Dupont Circle farmer's market in Maryland on Sunday, June 5, from 10 a.m. to 1 p.m. Stop by and grab a sticker! Fill out our survey: dishcity.org/survey Leave us a tip at wamu.org/supportdishcity. Follow us on Twitter: twitter.com/dishcity Follow us on Instagram: instagram.com/dishcity

Blue crabs are messy, time-consuming, and expensive to harvest and eat. And yet, no summer on the Chesapeake Bay is complete without a crab feast. Many Washingtonians are happy to set aside a couple hours, and maybe a few hundred dollars, to enjoy this meal with loved ones. But how many of us know what it takes to get crabs and crab cakes to your table? Ruth and Patrick learn how these iconic crustaceans get from the boat to your throat. Patrick will be at the <a href="https://www.freshfarm.org/markets/dupont-circle" rel="nofollow" target="_blank">Dupont Circle farmer's market </a>in Maryland on Sunday, June 5, from 10 a.m. to 1 p.m. Stop by and grab a sticker! Fill out our survey: <a href="https://donate.wamu.org/page/40359/survey/1" rel="nofollow" target="_blank">dishcity.org/survey</a> Leave us a tip at <a href="https://donate.wamu.org/page/28539/donate/1" rel="nofollow" target="_blank">wamu.org/supportdishcity</a>. Follow us on Twitter: <a href="https://twitter.com/DishCity" rel="nofollow" target="_blank">twitter.com/dishcity</a> Follow us on Instagram: <a href="https://www.instagram.com/DishCity/" rel="nofollow" target="_blank">instagram.com/dishcity</a>

Maryland Blue Crabs

Old Bay is everywhere in the Chesapeake Bay region. It’s on chips, popcorn, ice cream, beer, and even chocolate. You can even find the brand tattooed on people’s bodies. But, most importantly, it’s associated with the state’s favorite food: blue crabs. Ruth and Patrick dive into Old Bay’s origin story, why people love it, and whether Old Bay is actually on your crabs. We’ll be at the Silver Spring farmer's market in Maryland on Saturday, May 28, from 10 a.m. to 1 p.m. Come hang out! Like this episode? Leave a review! Fill out our survey: dishcity.org/survey Leave us a tip at wamu.org/supportdishcity. Follow us on Twitter: twitter.com/dishcity Follow us on Instagram: instagram.com/dishcity

Old Bay is everywhere in the Chesapeake Bay region. It’s on chips, popcorn, ice cream, beer, and even chocolate. You can even find the brand tattooed on people’s bodies. But, most importantly, it’s associated with the state’s favorite food: blue crabs. Ruth and Patrick dive into Old Bay’s origin story, why people love it, and whether Old Bay is actually on your crabs. We’ll be at the <a href="https://www.freshfarm.org/markets/downtown-silver-spring" rel="nofollow" target="_blank">Silver Spring farmer's market </a>in Maryland on Saturday, May 28, from 10 a.m. to 1 p.m. Come hang out! Like this episode? Leave a review! Fill out our survey: <a href="https://donate.wamu.org/page/40359/survey/1" rel="nofollow" target="_blank">dishcity.org/survey</a> Leave us a tip at <a href="https://donate.wamu.org/page/28539/donate/1" rel="nofollow" target="_blank">wamu.org/supportdishcity</a>. Follow us on Twitter: <a href="https://twitter.com/DishCity" rel="nofollow" target="_blank">twitter.com/dishcity</a> Follow us on Instagram: <a href="https://www.instagram.com/DishCity/" rel="nofollow" target="_blank">instagram.com/dishcity</a>

The Old Bay Obsession

Asian carryouts are longtime fixtures of D.C.’s Black neighborhoods. Where else can you get a quintessential order of chicken wings and mambo sauce? Despite how loved they are by District natives and transplants, they’ve also gotten a lot of bad press. For years, Black customers have experienced racism at the hands of Asian workers. Meanwhile, Asian workers have received xenophobic attacks. Hosts Ruth and Patrick puzzle through their mixed feelings about a D.C. institution. Like this episode? Leave a review! Fill out our survey: dishcity.org/survey Leave us a tip at wamu.org/supportdishcity. Follow us on Twitter: twitter.com/dishcity Follow us on Instagram: instagram.com/dishcity

Asian carryouts are longtime fixtures of D.C.’s Black neighborhoods. Where else can you get a quintessential order of chicken wings and mambo sauce? Despite how loved they are by District natives and transplants, they’ve also gotten a lot of bad press. For years, Black customers have experienced racism at the hands of Asian workers. Meanwhile, Asian workers have received xenophobic attacks. Hosts Ruth and Patrick puzzle through their mixed feelings about a D.C. institution. Like this episode? Leave a review! Fill out our survey: <a href="https://donate.wamu.org/page/40359/survey/1" rel="nofollow" target="_blank">dishcity.org/survey</a> Leave us a tip at <a href="https://donate.wamu.org/page/28539/donate/1" rel="nofollow" target="_blank">wamu.org/supportdishcity</a>. Follow us on Twitter: <a href="https://twitter.com/DishCity" rel="nofollow" target="_blank">twitter.com/dishcity</a> Follow us on Instagram: <a href="https://www.instagram.com/DishCity/" rel="nofollow" target="_blank">instagram.com/dishcity</a>

Carryouts

We’re back! After covering the pandemic’s effect on food delivery and our local restaurant scene, Dish City is dining out again. Behind every iconic food of the Washington region is a story of city change. On the latest season of Dish City, join hosts Ruth Tam and Patrick Fort as they sample iconic meals from D.C., Maryland and Virginia and search for answers to questions like: Why are there so many Chinese carryouts in D.C.’s Black neighborhoods? What’s the seasoning that’s actually on your blue crabs? And…what is stuffed ham?

We’re back! After covering the pandemic’s effect on food delivery and our local restaurant scene, Dish City is dining out again. Behind every iconic food of the Washington region is a story of city change. On the latest season of Dish City, join hosts Ruth Tam and Patrick Fort as they sample iconic meals from D.C., Maryland and Virginia and search for answers to questions like: Why are there so many Chinese carryouts in D.C.’s Black neighborhoods? What’s the seasoning that’s actually on your blue crabs? And…what is stuffed ham?

Trailer: Dish City Is Back

There are problems with food delivery. There's the reliance on gig laborers who say they are underpaid. Restaurants have to pay high commission fees on top of most orders. And delivery companies wind up operating on threadbare margins and still haven't turned an annual profit. Oh, and soggy fries. We haven't quite solved for that yet. There's plenty to vent about. But, food delivery's not going anywhere. So, on our season finale: Can food delivery be better? Read a transcript of this episode at dishcity.org. Follow us on Twitter and Instagram: @dishcity. Leave us a tip at wamu.org/supportdishcity. Email us your favorite delivery order at dishcity@wamu.org.

There are problems with food delivery. There's the reliance on gig laborers who say they are underpaid. Restaurants have to pay high commission fees on top of most orders. And delivery companies wind up operating on threadbare margins and still haven't turned an annual profit. Oh, and soggy fries. We haven't quite solved for that yet. There's plenty to vent about. But, food delivery's not going anywhere. So, on our season finale: Can food delivery be better? Read a transcript of this episode at <a href="https://dishcity.org" rel="nofollow" target="_blank">dishcity.org</a>. Follow us on <a href="https://twitter.com/dishcity" rel="nofollow" target="_blank">Twitter</a> and <a href="https://www.instagram.com/dishcity/" rel="nofollow" target="_blank">Instagram</a>: @dishcity. Leave us a tip at <a href="https://wamu.org/supportdishcity" rel="nofollow" target="_blank">wamu.org/supportdishcity</a>. Email us your favorite delivery order at <a href="mailto:dishcity@wamu.org" rel="nofollow">dishcity@wamu.org</a>.

Solutions Mode

Dish City explores the iconic foods of D.C., Maryland, and Virginia to understand local history and how we live today. Join hosts Patrick Fort and Ruth Tam as they learn the origins of Old Bay in Maryland, explore the roots of Vietnamese cuisine in Virginia, and investigate whether D.C.'s bottomless brunch is actually a good deal. From WAMU.

A fun and interesting look at the culinary history of Washington.

Great show

My jam!

Dish City explores the iconic foods of D.C., Maryland, and Virginia to understand local history and how we live today. Join hosts Patrick Fort and Ruth Tam as they learn the origins of Old Bay in Maryland, explore the roots of Vietnamese cuisine in Virginia, and investigate whether D.C.'s bottomless brunch is actually a good deal. From WAMU.

Dish City

Before the pandemic, getting takeout or going to the grocery store didn't seem too complicated. Now, the coronavirus is revealing new challenges, as well as old vulnerabilities. With the help of restaurant owners, grocery workers and small farmers, Patrick and Ruth navigate the moral minefield that is getting food during a pandemic. dishcity@wamu.org Read a transcript of this episode. Twitter: @dishcity Instagram: @dishcity Leave us a tip at wamu.org/supportdishcity.

Before the pandemic, getting takeout or going to the grocery store didn't seem too complicated. Now, the coronavirus is revealing new challenges, as well as old vulnerabilities. With the help of restaurant owners, grocery workers and small farmers, Patrick and Ruth navigate the moral minefield that is getting food during a pandemic. <a href="mailto:dishcity@wamu.org" rel="nofollow">dishcity@wamu.org</a> Read a <a href="https://www.scribd.com/document/460974281/Dish-City-S2E2-The-Moral-Calculus-Of-Buying-Food-During-A-Pandemic" rel="nofollow" target="_blank">transcript</a> of this episode. Twitter: <a href="https://twitter.com/dishcity" rel="nofollow" target="_blank">@dishcity</a> Instagram: <a href="https://instagram.com/dishcity" rel="nofollow" target="_blank">@dishcity</a> Leave us a tip at <a href="https://wamu.org/supportdishcity" rel="nofollow" target="_blank">wamu.org/supportdishcity</a>.

The Moral Calculus Of Buying Food During A Pandemic

Stopping by the corner store for an extra onion or a last-minute bottle of wine is just not going to cut it anymore. Many of us are quarantined or sheltering-in-place with fewer food options. So, how are Patrick and Ruth making the most with what they have? They talk to Charles Duan and Jenny Gao, two creative home cooks who never let any ingredient go to waste. Also, they chat with Derek Brown about his Twitter mission to write people custom cocktail recipes, and his suggestions for enjoying them mindfully. Read a transcript. Jenny and Charles' Bolognese, aka "The Godfather Sauce" This won't be your traditional recipe, but follow your instincts like Jenny and Charles do! Brown pork shoulder in cast iron skillet and add to pressure cooker. Cook onions, garlic, veggies from freezer like carrots and celery in a pan until soft, and add to pressure cooker. Add optional vodka to pressure cooker. Season with thyme, oregano, rosemary, clove, star anise, all spice, and a bit of beef bouillon. Add canned tomatoes to pressure cooker. Cook on high pressure for 1 hour. Served with regular or edamame pasta with Parmesan on top! Derek Brown's "The Getaway" Cocktail Spirited (1 serving) 1 oz. Cruzan Black Strap Rum 1 oz. Fresh Lemon Juice 1/2 oz. Cynar 1/2 oz. Rich Simple Syrup (2 parts sugar, 1 part water) Shake, strain into chilled coupe. Makes one serving. Spirit-Free (1 serving) 2 oz. Chinnotto Syrup 1 oz. Lemon ½ oz. Maple Shrub ½ oz. Aquafaba 3 dashes Salt Tincture Shake, strain into chilled coupe. Here's the Bon Appétit recipe for cake doughnuts Patrick tried and the Serious Eats recipe for scallion pancakes Ruth tried. Support Dish City and local audio journalism by donating at wamu.org/supportdishcity.

Stopping by the corner store for an extra onion or a last-minute bottle of wine is just not going to cut it anymore. Many of us are quarantined or sheltering-in-place with fewer food options. So, how are Patrick and Ruth making the most with what they have? They talk to Charles Duan and Jenny Gao, two creative home cooks who never let any ingredient go to waste. Also, they chat with Derek Brown about his <a href="https://twitter.com/ideasimprove/status/1238147829555757058" rel="nofollow" target="_blank">Twitter mission</a> to write people custom cocktail recipes, and his suggestions for enjoying them mindfully. Read a <a href="https://www.scribd.com/document/457969887/Dish-City-S2E1-Cooking-Under-Quarantine" rel="nofollow" target="_blank">transcript</a>. Jenny and Charles' Bolognese, aka "The Godfather Sauce" This won't be your traditional recipe, but follow your instincts like Jenny and Charles do! Brown pork shoulder in cast iron skillet and add to pressure cooker. Cook onions, garlic, veggies from freezer like carrots and celery in a pan until soft, and add to pressure cooker. Add optional vodka to pressure cooker. Season with thyme, oregano, rosemary, clove, star anise, all spice, and a bit of beef bouillon. Add canned tomatoes to pressure cooker. Cook on high pressure for 1 hour. Served with regular or edamame pasta with Parmesan on top! Derek Brown's "The Getaway" Cocktail Spirited (1 serving) 1 oz. Cruzan Black Strap Rum 1 oz. Fresh Lemon Juice 1/2 oz. Cynar 1/2 oz. Rich Simple Syrup (2 parts sugar, 1 part water) Shake, strain into chilled coupe. Makes one serving. Spirit-Free (1 serving) 2 oz. Chinnotto Syrup 1 oz. Lemon ½ oz. Maple Shrub ½ oz. Aquafaba 3 dashes Salt Tincture Shake, strain into chilled coupe. Here's the Bon Appétit <a href="https://www.bonappetit.com/recipe/lemony-glazed-cake-doughnuts" rel="nofollow" target="_blank">recipe</a> for cake doughnuts Patrick tried and the Serious Eats <a href="https://www.seriouseats.com/recipes/2011/04/extra-flaky-scallion-pancakes-recipe.html" rel="nofollow" target="_blank">recipe</a> for scallion pancakes Ruth tried. Support Dish City and local audio journalism by donating at <a href="https://wamu.org/supportdishcity" rel="nofollow" target="_blank">wamu.org/supportdishcity</a>.

Cooking Under Quarantine

Ruth and Patrick are setting aside their original plans for Dish City Season 2. For the foreseeable future, Dish City will cover the coronavirus pandemic's affect on the D.C. area's local food systems. Here's a sneak peek of what you can expect every other Thursday. dishcity@wamu.org Twitter: @dishcity Instagram: @dishcity

Ruth and Patrick are setting aside their original plans for Dish City Season 2. For the foreseeable future, Dish City will cover the coronavirus pandemic's affect on the D.C. area's local food systems. Here's a sneak peek of what you can expect every other Thursday. <a href="mailto:dishcity@wamu.org" rel="nofollow">dishcity@wamu.org</a> Twitter: @dishcity Instagram: @dishcity

Introducing: Dish City Season 2

Surprise! It's a special Thanksgiving episode of Dish City. Thanksgiving is one of the few holidays with a set dinner menu. Despite the obvious dishes, families and friends all over D.C. put their own spin on tradition every year. Patrick and Ruth interview one Washingtonian who tried to make last year's Thanksgiving the most D.C. Thanksgiving ever. Plus: Patrick and Ruth get into the kitchen and cook together for the first time. Recipes: dishcity.org/thanksgiving Twitter: twitter.com/dishcity Instagram: [@dishcity](instagram.com/dishcity) Leave us a tip at wamu.org/supportdishcity.

Surprise! It's a special Thanksgiving episode of Dish City. Thanksgiving is one of the few holidays with a set dinner menu. Despite the obvious dishes, families and friends all over D.C. put their own spin on tradition every year. Patrick and Ruth interview one Washingtonian who tried to make last year's Thanksgiving the most D.C. Thanksgiving ever. Plus: Patrick and Ruth get into the kitchen and cook together for the first time. Recipes: <a href="https://dishcity.org/thanksgiving" rel="nofollow" target="_blank">dishcity.org/thanksgiving</a> Twitter: <a href="https://twitter.com/dishcity" rel="nofollow" target="_blank">twitter.com/dishcity</a> Instagram: [@dishcity](<a href="http://instagram.com/dishcity" rel="nofollow" target="_blank">instagram.com/dishcity</a>) Leave us a tip at <a href="https://wamu.org/supportdishcity" rel="nofollow" target="_blank">wamu.org/supportdishcity</a>.

Epilogue: A Very D.C. Thanksgiving

From high-powered creatives and business executives in New York, to lawyers and politicians in D.C., the power lunch has long been a staple for the wealthy and powerful. And the classic steakhouse has always been the quintessential setting for these meals. But as more and more young people move to D.C., do power lunches still hold the cachet they once did? And, despite being known as a "steakhouse town" for decades, are D.C.'s steaks still the ultimate "power lunch"? Ruth and Patrick explore the local lunch scene to see if what you eat in the middle of the day indicates how powerful you might be in D.C. Please fill out our survey (dishcity.org/survey) so we can get a better sense of what you want most out of future episodes and events! Meet us at Hawk 'n' Dove on Capitol Hill, October 29, from 6-8 p.m. to discuss this episode and more. Details: dishcity.org/sidedish Twitter &amp; Instagram: @dishcity Email: dishcity@wamu.org Leave us a tip at wamu.org/supportdishcity. Theme music by Daniel Peterschmidt

From high-powered creatives and business executives in New York, to lawyers and politicians in D.C., the power lunch has long been a staple for the wealthy and powerful. And the classic steakhouse has always been the quintessential setting for these meals. But as more and more young people move to D.C., do power lunches still hold the cachet they once did? And, despite being known as a "steakhouse town" for decades, are D.C.'s steaks still the ultimate "power lunch"? Ruth and Patrick explore the local lunch scene to see if what you eat in the middle of the day indicates how powerful you might be in D.C. Please fill out our survey (<a href="https://iter.ly/yum9i" rel="nofollow" target="_blank">dishcity.org/survey</a>) so we can get a better sense of what you want most out of future episodes and events! Meet us at Hawk 'n' Dove on Capitol Hill, October 29, from 6-8 p.m. to discuss this episode and more. Details: <a href="http://dishcity.org/sidedish" rel="nofollow" target="_blank">dishcity.org/sidedish</a> Twitter &amp; Instagram: @dishcity Email: <a href="mailto:dishcity@wamu.org" rel="nofollow">dishcity@wamu.org</a> Leave us a tip at <a href="https://wamu.org/supportdishcity" rel="nofollow" target="_blank">wamu.org/supportdishcity</a>. Theme music by Daniel Peterschmidt

Power Lunch

D.C. has historically been part of the American South. But as D.C.'s population has grown and diversified, its obvious ties to the South are starting to fade. Patrick and Ruth dine at the Florida Avenue Grill and Succotash, and take a detour through local football history, to learn what D.C.'s Southern and Soul Food restaurants tell us about our regional roots. Meet us at Busboys &amp; Poets in Anacostia, October 22, from 6-8 p.m. to discuss this episode and more! Details: dishcity.org/sidedish Twitter &amp; Instagram: @dishcity Email: dishcity@wamu.org Theme music by Daniel Peterschmidt. Dish City depends on the generosity of listeners like you! Donate at wamu.org/supportdishcity.

D.C. has historically been part of the American South. But as D.C.'s population has grown and diversified, its obvious ties to the South are starting to fade. Patrick and Ruth dine at the Florida Avenue Grill and Succotash, and take a detour through local football history, to learn what D.C.'s Southern and Soul Food restaurants tell us about our regional roots. Meet us at Busboys &amp; Poets in Anacostia, October 22, from 6-8 p.m. to discuss this episode and more! Details: <a href="http://dishcity.org/sidedish" rel="nofollow" target="_blank">dishcity.org/sidedish</a> Twitter &amp; Instagram: @dishcity Email: <a href="mailto:dishcity@wamu.org" rel="nofollow">dishcity@wamu.org</a> Theme music by Daniel Peterschmidt. Dish City depends on the generosity of listeners like you! Donate at <a href="https://wamu.org/supportdishcity" rel="nofollow" target="_blank">wamu.org/supportdishcity</a>.

Soul Food

The pupusa is one of the most recognizable dishes in El Salvador and one of the most delicious street foods in the world. It's loved locally and yet restaurants that serve and celebrate just Salvadoran food seem underrepresented in the District. Ruth and Patrick sample local Salvadoran Mexican cuisine from Audi Field, El Tamarindo and Gloria's Pupuseria to figure out how lesser-known immigrant cuisines distinguish themselves in D.C. Meet us at Reliable Tavern, October 15, from 6-8 p.m. to discuss this episode and more! Details: dishcity.org/sidedish Twitter &amp; Instagram: @dishcity Email: dishcity@wamu.org Theme music by Daniel Peterschmidt. Additional music by Xenia Rubinos. Support our work by donating at wamu.org/supportdishcity.

The pupusa is one of the most recognizable dishes in El Salvador and one of the most delicious street foods in the world. It's loved locally and yet restaurants that serve and celebrate just Salvadoran food seem underrepresented in the District. Ruth and Patrick sample local Salvadoran Mexican cuisine from Audi Field, El Tamarindo and Gloria's Pupuseria to figure out how lesser-known immigrant cuisines distinguish themselves in D.C. Meet us at Reliable Tavern, October 15, from 6-8 p.m. to discuss this episode and more! Details: <a href="http://dishcity.org/sidedish" rel="nofollow" target="_blank">dishcity.org/sidedish</a> Twitter &amp; Instagram: @dishcity Email: <a href="mailto:dishcity@wamu.org" rel="nofollow">dishcity@wamu.org</a> Theme music by Daniel Peterschmidt. Additional music by Xenia Rubinos. Support our work by donating at <a href="https://wamu.org/supportdishcity" rel="nofollow" target="_blank">wamu.org/supportdishcity</a>.

Pupusas

Washingtonians have been pouring blood red, sticky-sweet mumbo sauce over chicken wings and fries for decades. That's why, when the D.C. Mayor Muriel Bowser said it "annoyed" her and hadn't heard of the sauce until she was an adult, she caused an uproar. What would it mean if mumbo sauce wasn’t even from D.C.? We trace the mysterious origins of D.C.'s choice condiment and consider what it takes to stake a claim on a dish: history or pride? Follow us on Twitter and Instagram: @dishcity. Join us for our Tuesday meetups to discuss our most recent episode. Details about our next event are at dishcity.org/sidedish. Theme music is by Daniel Peterschmidt. Leave us a tip at wamu.org/supportdishcity.

Washingtonians have been pouring blood red, sticky-sweet mumbo sauce over chicken wings and fries for decades. That's why, when the D.C. Mayor Muriel Bowser said it "annoyed" her and hadn't heard of the sauce until she was an adult, she caused an uproar. What would it mean if mumbo sauce wasn’t even from D.C.? We trace the mysterious origins of D.C.'s choice condiment and consider what it takes to stake a claim on a dish: history or pride? Follow us on Twitter and Instagram: @dishcity. Join us for our Tuesday meetups to discuss our most recent episode. Details about our next event are at <a href="http://dishcity.org/sidedish" rel="nofollow" target="_blank">dishcity.org/sidedish</a>. Theme music is by Daniel Peterschmidt. Leave us a tip at <a href="https://wamu.org/supportdishcity" rel="nofollow" target="_blank">wamu.org/supportdishcity</a>.

Mumbo Sauce

Jumbo slice is divisive. A single, floppy slice is longer than most diners' forearms. While it's a favorite among late night partiers, especially in Adams Morgan, it's often derided as "drunk food" and has historically been blamed for all the fights and litter on 18th street on weekends. Ruth and Patrick call on pizza experts near and far to understand why jumbo slice has stood the test of time -- and why it's so beloved. Follow us on Twitter and Instagram: @dishcity. Dish City depends on the generosity of listeners like you! Donate at wamu.org/supportdishcity. Join us for our Tuesday meetups to discuss our most recent episode. Details about our next event are at dishcity.org/sidedish. Theme music is by Daniel Peterschmidt. Additional music in this episode is by Vitamin Tramp and Blue Dot Sessions.

Jumbo slice is divisive. A single, floppy slice is longer than most diners' forearms. While it's a favorite among late night partiers, especially in Adams Morgan, it's often derided as "drunk food" and has historically been blamed for all the fights and litter on 18th street on weekends. Ruth and Patrick call on pizza experts near and far to understand why jumbo slice has stood the test of time -- and why it's so beloved. Follow us on Twitter and Instagram: @dishcity. Dish City depends on the generosity of listeners like you! Donate at <a href="https://wamu.org/supportdishcity" rel="nofollow" target="_blank">wamu.org/supportdishcity</a>. Join us for our Tuesday meetups to discuss our most recent episode. Details about our next event are at <a href="http://dishcity.org/sidedish" rel="nofollow" target="_blank">dishcity.org/sidedish</a>. Theme music is by Daniel Peterschmidt. Additional music in this episode is by Vitamin Tramp and Blue Dot Sessions.

Jumbo Slice

Ethiopian cuisine is a D.C. mainstay, so when Ruth and Patrick taste "fast-casual Ethiopian" at Union Market, they have questions. What does it mean when a chef tries to put a new spin on dishes that are thousands of years old? We visit a family restaurant that's sticking to tradition, talk to a chef who tried to make the "Rasika of Ethiopian food," and collect some scorching hot takes from perhaps the best-known Ethiopian chef out there, Marcus Samuelsson. Follow us on Twitter and Instagram: @dishcity. Dish City depends on the generosity of listeners like you! Donate at wamu.org/supportdishcity. If you’re based in the D.C. area, we host meetups to discuss our latest episode on Tuesday evenings at local bars and restaurants. You can find out more at our website, dishcity.org. Our theme music is by Daniel Peterschmidt.

Ethiopian cuisine is a D.C. mainstay, so when Ruth and Patrick taste "fast-casual Ethiopian" at Union Market, they have questions. What does it mean when a chef tries to put a new spin on dishes that are thousands of years old? We visit a family restaurant that's sticking to tradition, talk to a chef who tried to make the "Rasika of Ethiopian food," and collect some scorching hot takes from perhaps the best-known Ethiopian chef out there, Marcus Samuelsson. Follow us on Twitter and Instagram: @dishcity. Dish City depends on the generosity of listeners like you! Donate at <a href="https://wamu.org/supportdishcity" rel="nofollow" target="_blank">wamu.org/supportdishcity</a>. If you’re based in the D.C. area, we host meetups to discuss our latest episode on Tuesday evenings at local bars and restaurants. You can find out more at our website, <a href="http://dishcity.org" rel="nofollow" target="_blank">dishcity.org</a>. Our theme music is by Daniel Peterschmidt.

Ethiopian Cuisine

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