This Is TASTE

In this conversation, Shane Mitchell, a journalist and author of 'The Crop Cycle: Stories with Deep Roots,' shares her journey through Southern foodways and culture. She discusses the historical significance of grits and the evolution of public perceptions surrounding them. The struggles faced by tomato farm workers in Florida reveal harsh realities and labor challenges. Shane also highlights the cultural legacy of Georgia peaches and okra, emphasizing their roles in Southern cuisine and community narratives. Her storytelling is both humorous and poignant.

David Joonwoo Yun, a partner in NYC's Kisa and C as in Charlie, discusses his journey in redefining Korean cuisine, blending tradition with modern influences. He shares how banchan enhances the dining experience and the potential for Korean food beyond Koreatown. Mehr Singh, a journalist focused on food, dives into the budding world of Gen Z cheesemakers in India, celebrating innovative trends and community spirit. Together, they explore the dynamic intersection of cultural heritage and contemporary culinary practices.

Tom Parker Bowles, an award-winning food writer and restaurant critic, shares fascinating insights into royal dining traditions and how they impact modern cuisine. He discusses the evolution of tasting menus and the art of food criticism while comparing London’s food scene to New York's. Tom reflects on the role of food in cultural exchange and his experiences with the British monarchy. He also highlights culinary adventures in London, showcasing vibrant street food and cherished desserts, merging nostalgia with culinary exploration.

J Lee, a semi-anonymous restaurant critic for Feed Me, dives into the vibrant NYC food scene. He shares his background and motivations for anonymity, emphasizing the need for genuine voices in restaurant criticism. The discussion touches on the ethics of food reviews, balancing nostalgia with current trends, and the rise of late-night dining culture. J Lee also critiques culinary fads and highlights personal tasting experiences, all while championing the restaurants that get it right.

Lisa Cheng Smith, founder of Yun Hai Taiwanese Pantry in Brooklyn, shares her journey of bringing Taiwanese flavors to New York. She discusses her innovative products, like Sue Chili Crisp, and the importance of community support in her business. Lisa also highlights unique Taiwanese ingredients and traditional cooking methods, emphasizing the cultural significance of food. Additionally, they touch on a new cooking show celebrating Taiwanese home cooking and the evolution of Taiwanese cuisine in the U.S., showcasing the rich culinary heritage that connects people.

Nicolas Heller, known as New York Nico, is a NYC content creator and author of "New York Nico’s Guide to NYC." He discusses the crucial role of local businesses and celebrates the city’s unsung heroes, even featuring them on personalized subway cards. Nico reflects on his childhood food memories, highlighting iconic eateries that shaped his love for the city’s culinary scene. He also shares his insights on documenting small business legacies and the nostalgia tied to public events, including humorous anecdotes about bathroom access in the city.

What an absolutely amazing conversation we have here. Malcolm Livingston II is a chef with some serious chops, having spent time in the kitchens at Per Se and Le Cirque and running the pastry program at wd~50 before being named head pastry chef at Noma—all by the age of 28. In this episode, we hear all about Malcolm’s time working at some of the world’s top restaurants, and why he decided to enter the plant-based ice cream game with August. We also find out that Malcolm’s life story is the inspiration for the character Marcus, played superbly by Lionel Boyce, on the TV series The Bear. If you didn’t already know about Malcolm’s incredible career and deep creativity, check out this episode.MORE wd~50 ALUMNI ON THIS IS TASTE: This Is TASTE 500: Christina Tosi This Is TASTE 240: Alex Stupak This Is TASTE 233: Wylie Dufresne All of us at TASTE are thinking about our friends in Southern California. If you would like to support wildfire relief efforts, some great places to start are the Displaced Black Families of Altadena GoFund Me Directory and the Los Angeles Food Bank.Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We’d love to hear from you.  Learn more about your ad choices. Visit megaphone.fm/adchoices

Luisa Weiss, author of Classic German Cooking, delves into the heart of German cuisine, sharing her personal connection and unraveling misconceptions. She challenges the notion that German food is just humble comfort fare, highlighting its richness and diversity. Listeners will discover the cultural significance of dishes like chicken fricassee and stuffed baked apples, and gain insights into the complexities of German culinary traditions. Luisa also reflects on the warmth of communal dining and the emotional ties food has within family legacies.

LinYee Yuan, founder of MOLD and Field Meridians, joins to discuss the intersection of design and food systems. She shares innovative strategies for addressing food crises through urban agricultural practices. Personal stories reveal how food shapes identity, reflecting on multicultural influences. Yuan also recounts her Texas barbecue journey to NYC, emphasizing community and collaboration. The importance of nature's impact in urban environments is highlighted, showcasing workshops that foster ecological awareness. Lastly, they explore the joys of food and nature, sparking delightful culinary insights.

Suzanne Cupps, the chef-owner of Lola's, shares her culinary journey blending Asian and Southern flavors, highlighting the significance of seasonal ingredients. Harold Dieterle, winner of Top Chef Season 1, reflects on his extensive career in NYC and the emotional rollercoaster of chef life. They discuss reinventing classic dishes like the BLT and strategies for building loyalty in a competitive restaurant scene. The conversation also touches on nostalgic food memories, the impact of Asian cuisine in modern dining, and their personal culinary passions.