Afleveringen
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We should really stop pretending like we donāt do holiday episodes because whoops we actually love them. Weāre back with a holiday x new cookbook x baking for a cause episode with Hetal Vasavada, author of Milk and Cardamom and Desi Bakes, founder of baking pop up Milk and Cardamom, and former Master Chef contestant. What started with a pitch for butter (not that we have a problem with that! Itās butter!!) turned into a super fun conversation about growing up Indian American in New Jersey, how baking saved organic chemistry lab, and the ways in which Hetal is becoming her mother, which weāre here for!
Plus munching cheese, unintended food traditions, and accidentally creating entirely too expensive kid palettes.
And of course, butter. We talk about Hetalās partnership with Challenge Butter which has partnered with Cookies For Kids to raise funds for pediatric cancer research, a cause thatās close to Hetal and just so deeply important. Bake your family favorite holiday cookie or any other holiday cookie recipe from their site and tag @challengebutter and @Cookies4kids along with #ChallengeForACure with your cookie photo. And if the idea of baking with your littles is too much, Hetal gives us some stellar tips on how to bake together without making huge messes or being overly stressed about it.
No single recipe for this one but MANY recipes in Hetalās gorgeous cookbooks and a recipe for some beautiful stained-glass sugar cookies on the side of special holiday edition Challenge butter. Go check them out and have your own lil bake sale, after all, itās cookie season!
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On this episode weāre talking to author Ellie Yang Camp about her new book Louder Than The Lies: Asian American Identity, Solidarity, and Self-Love, and just as importantly, we talk about soups!! Yes, not one, but two family soups: beef noodle soup made by her dad, and chicken broth made by her mom.
We talk about growing up Taiwanese American in not-so-Asian California suburbs, chasing taste memories, and passing on culture through food (our fave!)
Of course we dive into Louder Than The Lies, which we canāt recommend enough. We love how it succinctly articulates so much of what weāve been feeling about being Asian in America. Ellie reminds us that the fight for equity requires practice and stamina, and offers us a way forward, which weāll probably need now more than ever.
Plus the scurry-and-hide method of cooking, lightly dunking on Dr. Oz, and dismantling systems of oppression while being a full-time introvert parent!
In true Asian parent form, we have no exact recipe, but we have it on good authority that Clarissa Weiās recipe for beef noodle soup hits exactly right for many Taiwanese families, which you can find in her book Made in Taiwan.
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Zijn er afleveringen die ontbreken?
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On this post-election one we present our first ever disliked dish, because apparently there are no rules anymore. This was meant to be a revenge episode with Eli Beutel, but instead of raging against this German Christmas dish, stollen, they were the consummate food and alcohol historianāand still funny!
We talk about the history of this dish, why they hate it, and why itās still important to share family recipes, even not so great ones.
Plus flavor profiles as identity, accidentally becoming an expert in Hittite bee law, and a dip into tiki culture.
Eli recommends their mentor Dawn Bohulano Mabalon's book Little Manila Is in the Heart: The Making of the Filipina/o American Community in Stockton, CaliforniaIf you're curious about stollen, Eli recommends trying it first before diving into making your own loaf. Here's a couple places you can purchase it:World MarketDresden Stollen Bakers (this year's batch is sold out but you can sign up for a reminder to buy next year's) -
On this episode weāre talking to fellow podcaster Curtis Chinn, host of the InfatuAsian podcast. His podcast is dedicated to Asian American creators and the culture we all know and love, so naturally we had a lot to talk about. Curtis brings a non-recipe recipe in the form of potstickers, which for him were less family recipe and more college party trick.
We talk about being a multi-generation Chinese American and San Franciscan, and what that means for identity and the road away from and back to Chinese and Asian culture. Plus we take a quick detour into parenting around ethnicity and culture (fellow parents, listen and weigh in please!!)
We also go on a mini food history journey and itās very possible that weāve started a new podcast (eek!).
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Thereās no recipe on this episode, instead we talk about a whole dang cookbook! We could not be more thrilled to have guest Kristina Cho, James Beard Award winner, creator of EatChoFood, author of a New York Times Top 10 Best Cookbooks of 2022 Mooncakes and Milk Bread and forthcoming cookbook Chinese Enough!
We talk with Kristina about how Chinese Enough came to be, some of her favorite recipes (in the moment) from the book, and what it means to be Chinese enough. She also talks about growing up in a restaurant family, the best non-dinner party dinner parties, and how her Midwestern upbringing manifests now in her California life.
Plus we talk about the enduring importance of fresh fruit for dessert, weirdly specific (and false!) book reviews, and of course, Costco. Freesia gushes the whole time.
Chinese Enough is available for pre-order wherever you get your books. Freesia insists you go order it now so you can hug it later.
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Weāre back! (Whoops, life!) On this episode we get a little San Francisco-y with native San Franciscan Alisa Wong and her dadās tomato beef over rice. We talk about the impalpable specificity of being an ABC San Franciscan and try as we might, we never land on what exactly makes us feel that way. (Weāre open to your thoughts on that, friends!)
Given the saucy nature of tomato beef, we of course talk about being Sauce On Rice Kids, and ponder the generational nature of the sauce rice preference. Will we age out of this some day???
Plus Alisa shares her all-time fave Disney wink to the culture and that one time she got in an altercation that started with cutting a line and ended with not being Chinese enough. Yeah, stuff goes down in these Disneylands apparently.
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On this episode itās another blast from high school past with our first Thai guest Nina Meechoonuk, talking about her childhood fave, tod mun pla, aka Thai fishcake. For Nina, this one has had staying power into adulthood and even into her kidās Thai food rotation.
While Freesia and Nina have been friends since high school, they never really talked about Ninaās experience of being Thaiāuntil now! Hear what it was like for Nina to grow up Thai but without a large Thai community to learn from, and what that means for feeling Thai enough, even as an adult.
Plus we talk about high school lunches, Thai spicy vs other types of spicy (lookin at you wasabi and Indian food) and we dream up the grandparent cooking show.
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On this episode weāre chatting with Sam Lugtu, sister of past guest Nicole Lugtu, about her favorite childhood dish, nilaga. We talk about nilaga as a weekly meal vs a special occasion meal, never ordering the things that mean the most to you in restaurants, and the must-order restaurant dishes that are the barometer for everything else.
Plus cooking this Filipino stew for a very French family, when your oldest daughter syndrome plays out in your takeout, and we start a support group for people whose childhood restaurants have closed.
We know itās hot basically everywhere so save this one for those chilly fall nights. Unless you live in the southern hemisphere, then this oneās for you right now! Check our website for the recipe.
Leave us a review and rating! Weāve still got a couple of gift boxes for some people who leave us a review and one could be yours! DM or email us a screenshot of the review just so we know.
And if youāve had nilaga, let us know what yours was like. And was it a special occasion meal or an anytime meal?
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Whoops! We were away too long. But weāre back and we love this one! Weāre joined by return guest Jin Yoo-Kim talking about miyeokguk aka seaweed soup aka birthday soup. Since miyeokguk is a postpartum dish as well as an everyday dish, in this episode we dive deep into its role before and after baby arrives. We talk about nourishing mom and the ripple effects to the rest of the family, postpartum as a first-time parent vs already having other kids, and the hidden time-costs of self-care and exercise (spoiler, itās showering!)
Plus we talk about grandmothers competing to be best grandmother, we have a first-for-this-show-soft launch, and we dream up a couple of postpartum meal services along the way.
Thereās still time to leave us a review on your platform of choice for a chance to win a box of some our fave Asian food brands and cute things. Think fancy instant noodles, sweet keychains, and super cute stickers, among other things.
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Happy AANHPI Heritage Month and Happy Anniversary to us! We canāt believe itās been a whole year of doing this show. In this guestless episode, we sit down for our annual performance review and talk about what itās been like this year and what we hope for in the future. Turns out we want to hear more from you! Plus we soft launch our Buy Me A Coffee and some probable forthcoming WQC stickers.
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Hold on to your butts! Your pork butts that is. This episode, guest Brian Tom brings us his familyās recipe for Kalua Pig and weāre very excited about it. For Brianās family, this seemingly easy, low maintenance recipe became a family affair. We talk about roles in the kitchen, letting kids be leaders of their domain, and connections to Hawaii but from far away Massachusetts.
We talk about making art vs being an artist, reassessing identities in new spaces and new environments, and the generational divide between recent childrenās literature on diversity acceptance and Tikki Tikki Temboāand of course a mention of the incomparable Sabrina Wu.
Plus, Brian gets an award for being a certain kind of milestone guest and we get another new perspective on leftovers.
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Itās finally happened!! This episode we have our first dessert! On this one weāre joined by Lorraine Esturas-Pierson as she talks about her favorite childhood dessert, halo-halo, a Filipino dish that means mix mix. We talk about why halo-halo might be the most equitable and inclusive of all group desserts and how that was a huge benefit growing up in a LARGE household.
We talk about the inevitability of too much food at parties, the clean plate club, the lasting trauma of snow peas, and the power of cousins in numbers.
Plus, what makes something fancy, and teaching kids to cook for themselves, or better yet, you!
No recipe for this one. Just make your way to a Seafood City, Manila Market, or something similar and pick out a slew of jellys and beans of your choice, to go alongside your shave ice, vanilla ice cream and condensed milk. Lorraine is partial to agar agar and jackfruit.
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Weāve talked a lot about Chinese restaurants in past episodes. On this one weāre getting a look into the kitchen from our guest and former restaurant kid Julia Louie. We hear what itās like to grow up in a Chinese restaurant, the privileges and obligations of the ownerās kid, and code/mode-switching between family work life and outside life.
We talk about Americanized Chinese food and try to figure out what the dividing line is between Americanized and not, how to fake Chinese āenoughnessā when you donāt speak the language, and the foibles of being first a design student and then a real life design professional in a place where design is not a high priority. Plus sleeping at the restaurant in a snowstorm and the betrayal of Tall Guy!
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This episode weāre joined by Vincent Beck, Bay Area creative and street photographer, and it is eggs-cellent! Fluffy eggs-cellent to be exact! He shares his momās recipe for iritamago, a sweet and fluffy egg dish served over rice.
We talk about growing up a bi-racial military kid, hometown vs home, and making up for lost time with culture and connection. Plus a few potentially hot takes on Japantown and the gimmickinessāor notā of viral food trends in Japan (looking at you Totoro cream puffs!)
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Valentineās Day might be behind us but weāre here telling the love story between our guest Nicole Lugtu and her fave dish tinola. Or maybe more accurately, the love between Nicole and chicken. Listen in as Nicole and Sam talk about their shared love of chicken and the myriad ways that manifests in life: as a personality trait, red flags and relationship dealbreakers, familial dividing lines.
We talk a lot about eating out: as a family activity, being equally important to cooking, and even long-held go-to Chinese restaurant orders (naturally, crispy chicken was an all around favorite and on all of our menus!)Be sure to have a snack on hand when Nicole talks about her family recipe project and Lola Bakerās cooking school and cake recipes. Plus food as a shortcut to identity and connection, and a hyper local review of some fave chicken spots in San Francisco.
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Weāre baaaack!! Wooo! We did not mean to be away for so long but cold and flu season absolutely wrecked all of December. But weāre back with a follow up to our SPAM episode and weāre joined by special guest Jaime Sunwoo, creator of Specially Processed American Me.
In this special second edition spam-isode, we talk about Jaimeās performance film, the signature dishes of what she calls the Spam Diaspora, and we dig into the Hormel Girls. Plus food as an entry point to unpacking family history, and the adorable way that Jaimeās mom served (serves??) spam fried rice.
Links of interest as discussed on the show:
The Kitchen Studio: Culinary Creations by ArtistsLisa Friedman - Fake Food Factory -
Weāre forever celebrating the everyday dishes, but we just couldnāt help ourselves getting in on a little holiday cheer! This episode weāre joined by Ken Cho, bringing us his favorite holiday dish, Momās Thanksgiving Stuffing. We talk about growing up āAll-Americanā in the 80s, canned soups on everything, and raising hapa kids.
We dig into what itās like to go from shame and disgust of Korean food to housing spicy soondubu and banchan, ācool Asians,ā and the great Asian unifier: SPAM (we seriously canāt get enough of it on this show). Plus a new merch idea and gamifying the podcast!
You can find a recipe to Momās Thanksgiving Stuffing on our site and take a peek at the book Mostly Me, especially for the hapas and parents of hapas out there.
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This episode weāre joined by Neha Gautam, filmmaker, photographer, educator and writer director of Passenger Seat, bringing us paratha, or more specifically her childhood version of paneer stuffed paratha with ketchup because kid palette.
We talk about āIndian pizzaā as a specific and universal tactic for feeding kids, classic 90s kid lunches (fold over sandwich bags anyone??), and roti as a symbol of oppression.
Plus we talk about what itās like to grow up in NYC and Alaska, mix tapes and cassette technology, and cut fruit as an Asian love language.
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In this episode weāre joined by Shaun Garcia, husband, father and noodle soup connoisseur about his fave soup and classic Filipino dish, Sinigang, which doesnāt happen to have noodles, in case youāre wondering! We talk about growing up in the clean plate club, feeding a toddler what youāre eating (hopefully!), and inventing a dish in high school that was really not a unique invention in any way shape or form.
Plus, we talk about the signs of true love and we crack (part of) the code on not feeling shame or embarrassment when messing up our cultural dishes. Spoiler: itās failure! Yikes!! Jk, we love it!
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In a slight deviation in programming, weāre sneaking in at the end of Hispanic Heritage Month with our first non-Asian guest! This episode we bring on long time friend of Freesiaās and #1 WQC super fan Nicole Fox. Despite her non-Asianness Nicole almost always finds something relatable to her own life and experiences in our episodes. Because maybe food is the great equalizer and maybe growing up not white in this pretty white society is weird, no matter what your culture.
Anyway, on this episode we talk about her dadās weekend breakfasts of chorizo and eggs, how the loss of an elder can be felt for generations, and, surprise surprise, how cooking your own cultureās food can be super intimidating.
Plus we talk about store bought tortillas as feminist icons, how the Mission-style burrito is superior to all others, including its superior delivery techniqueāa hill weāre both ready to ā ļø onāand Mexican v Spanish chorizo (and an honorable mention to soyrizo š¬). Also we dunk on our high school Spanish teacher. Sorry not sorry SeƱor Stevens.
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