Listen: The fine line between culinary appreciation and appropriation FacebookTwitterEmail Fish with honey served with fig salad and Moroccan mint tea at Tara Kitchen on River Street Wednesday June 7, 2017 in Troy, NY. (John Carl D'Annibale / Times Union)John Carl D'Annibale Who gets to make what food? When does cooking cross the line from culinary appreciation to appropriation of another culture's cuisine? On this episode of The Eagle, a diverse panel of chefs, restaurateurs and cultural observers discuss this contentious issue and how it affects the Capital Region food scene. Also on this episode, reporter Shrishti Mathew talks about anxiety within the local Indian community as they watch a COVID-19 outbreak ravage India from afar.