Alison Roman is a chef, food writer, cookbook author and video maker whose unfussy recipes pack a punch. Those recipes, along with her fun persona, made her a bright spot for many fans especially as the pandemic began taking hold. Then Roman, who is white, lobbed some criticism at celebrities Chrissy Teigen and Marie Kondo — women of color — and controversy engulfed her. Roman was canceled. Or was she? What exactly does being canceled mean, anyway? What can a person learn, and where can they go from there? L.A. Times reporter Erin B. Logan asks Roman these questions. But first: What's Roman making for Thanksgiving, how did she get into the food world, and how does she make simplicity taste so good?  (Psst: This is the last episode before The Times' Thanksgiving break. We'll be back Monday!)More reading: Alison Roman moves beyond Chrissy Teigen backlash and vows to grow from itWhen Alison Roman insulted Chrissy Teigen: Everything to know about their online spatColumn: Cancel culture is as American as apple pieAlison Roman's website