The Sporkful Stitcher Studios

Everything Molly Baz puts out — from her best-selling cookbooks Cook This Book and More Is More, to her Instagram pics and YouTube videos, to her wine brand — seems so perfectly cool and stylish, so carefully considered, so intentional. But also, so authentically HER. How does she do that?

In 2016, the Library of Congress posted Rosa Parks' personal documents online for the first time. Buried under postcards from Martin Luther King and lists of volunteers for the Montgomery Bus Boycott was a pancake recipe, written on the back of an envelope — which included the addition of peanut butter to the batter.

For years, chef Yia Vang operated his restaurant Union Hmong Kitchen in a trailer outside of a brewery in Minneapolis. Last year, he finally opened his first brick-and-mortar restaurant, and it already feels like a neighborhood institution — especially in the region of the U.S. with the largest community of Hmong refugees from southeast Asia. Over a meal of whole grilled branzino, Hmong sausage, purple sticky rice, and a lot more, Yia tells Dan about his mission to tell his parents’ story — and the story of the Hmong people — through his cooking.

In the second half of our Best of the Book Tour series, we’re answering your questions! We’ll tackle the most frequently asked questions Dan got on the tour, and the ones he never saw coming. Plus we’ll hear from other folks who worked on Anything’s Pastable about the recipes that were cut from the book, and the ones that created the most conflict between Dan and his collaborators.

The comic, actor, writer, and podcast host, best known as Conan O’Brien’s late night TV sidekick, tells us why he chose a really nice refrigerator over a sports car. And he traces his issues with weight back to a childhood ice cream outing with his grandmother.

For six weeks this spring, Dan hit the road for the biggest tour in Sporkful history, all in celebration of his cookbook Anything’s Pastable. He traveled to ten cities and spoke with a stacked line-up of chefs, comedians, and journalists in front of live audiences.