In Saigon we met people who had been doing the same sticky rice recipe for 25 years and that's all they do. And think about the quality you can deliver in that case, not having to be responsible for a long menu.

Worlds of Healthy Flavors builds on a decade of initiatives at the CIA that have made the techniques and flavor dynamics of cuisines from the Mediterranean and Asia to Latin America more accessible to American foodservice. From ideas about how to highlight produce and whole grains to how to use flavor that relies less on saturated fats and more on spices, aromatics and unsaturated plant oils--these world cuisines represent a phenomenal resource, and one that is a major focus of this initiative.

You often hear about ingredients being found, whether it is corn or ancient grains, but it is not too often that you hear about something as complex as noodles.

You know when you say 'street food' to an American, maybe it sounds like they are actually eating off the street.

It was a small provincial place with great people and I had a happy childhood growing up in Queens.

People lived in the same apartments for years. You'd meet a group of kids in kindergarten, and you'd still be with them in high school. No one ever left the neighborhood.