Carlo Lamagna and Jeremy Umansky Talk About Old Times and New Mold

Carlo Lamagna and Jeremy Umansky run restaurants thousands of miles apart, but the two chefs have stayed close since they met in culinary school. They hopped on the phone to talk about the old days, and Umansky's new cookbook, Kogi Alchemy: Rediscovering the Magic of Mold-Based Fermentation.

Lamagna: So, we met at the CIA.
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