Pioppini mushrooms. Epazote Leaves. Fiddleheads. These are just a few of the countless unconventional types of produce featured at the Berkeley Bowl. In "The Berkeley Bowl Cookbook," Laura McLively catalogues recipes inspired by the famed grocery store's diverse food options. She joins us in the studio to discuss how Berkeley Bowl inspired her to get out of her culinary comfort zone and what she has learned about cooking, food and nutrition in the process.