Ozoz Sokoh is a culinary anthropologist, food historian, and author of the new cook book “Chop Chop: Cooking the Foods of Nigeria” (Artisan, 2025). In the tradition of Julia Child’s “Mastering the Art of French Cooking” and Madhur Jaffrey’s “An Invitation to Indian Cooking,” “Chop Chop” offers both a cultural history and a hands-on introduction to the flavors of Nigeria.We spoke with Ozoz in a CulinaryArts@SPAC and WAMC on the Road event in Saratoga Springs, New York on November 15. At the event, we were all treated to authentic Nigerian dishes including a goat pepper soup, chin chin, puff puff, jollof rice, and more prepared by Keobi Restaurant of Albany, New York.

A project to renovate Albany’s Empire State Plaza is one of many being backed by a $400 million state investment included in this year’s New York state budget to help reimagine the capital city. The state Office of General Services is collecting public input on suggested changes.

Our annual reading guide returns with 380+ new titles handpicked by NPR staff and trusted critics. Find 13 years of recommendations all in one place — that's more than 4,000 great reads.