This week, the editor of 4 Color Books, Bryant Terry, describes the long history of veganism in Black communities and his hopes for a healthier food system. Plus, archaeologist Farrell Monaco reveals what the ashes of Pompeii can tell us about Ancient Roman food, Dr. Aaron Carroll weighs in on whether milk and juice are actually healthy beverages for kids, and we learn to make Cranberry and White Chocolate Soda Bread.

This episode is brought to you by Sleep Number and All-Clad.

Questions in this episode:

"I love butternut squash. However, I often get some residue on my knife and no amount of washing will get it off. Is there a way to clean my knife without damaging it?"

"I’m occasionally tempted to try a recipe that calls for deep frying, but I nearly always refrain because I don’t know what to do with the oil once I’m done. It seems wasteful to use that much oil for, say, a batch of falafel and then simply chuck it down the drain. I’m wondering: Can I reuse that oil to cook something else?"

"I love to fish and I’m planning a guided fishing trip to try to catch muskellunge (commonly called "muskie" for short), a very large species of pike. I want ideas for what to do with the fish."

"I made this really good cranberry liqueur, but now I have this container of alcohol-soaked dried cranberries that I don't know what to do with. Any ideas?"