Detective Rocky Pipkin is a private eye in California’s Central Valley, where the billion-dollar farming industry has made investigating agricultural crimes his specialty. He tells us how truckloads of nuts can vanish into thin air, why you might be eating stolen citrus and how one man scammed dairy farmers out of millions of dollars with a cow Ponzi scheme. Plus, Ed Levine explains why the diner is one of America's most enduring culinary establishments, Grant Barrett and Martha Barnette examine the language of soup, and we dress up a steak with miso-infused butter.

This week’s episode is being brought to you in its entirety without any commercial breaks from The Japan Food Product Overseas Promotion Center, JFOODO.To learn more about miso, visit miso-jfoodo.jetro.go.jp/en/

Questions in this episode:

"In a recent episode, Chris mentioned using a donabe, a Japanese pot for cooking rice. I also use it and love it, but was wondering if you can use it for more than rice."

"I have a question about salmon, specifically the gray fat on the bottom of salmon after you cook it. Are you supposed to take it off or leave it on?"

"I have an upcoming steak competition. Do you have any recommendations for the cut of meat, seasonings, sauces and techniques I can use to win the competition?"

"I had a mystery plant show up in my garden this year and identified it as shiso. Do you have any recommendations for what to cook with shiso leaves?"

"Can you explain when you’d use olive oil versus another kind of oil?"