Good Food
In the Weeds: What we’re willing to give up for family
Justin Pichetrungsi’s father started Anajak Thai Cuisine in Sherman Oaks in 1981. Pichetrungsi grew up in the restaurant and describes his dad as a hustler in his native Bangkok.
By Evan Kleiman • • 1 min readJustin Pichetrungsi’s father started Anajak Thai Cuisine in Sherman Oaks in 1981. Pichetrungsi grew up in the restaurant and describes his dad as a hustler in his native Bangkok. Working as a tempura chef in a Japanese restaurant and in a Jack in the Box, Pichetrungsi’s father opened his restaurant after 12 years. Following his father’s stroke, Pichetrungsi gave up his career as a concept artist and art director at the Walt Disney Company.
The full episode
6 of 6
Best of 2020, meat alternatives, trucking during COVID, bad apples- 0:00Meat alternatives and the future of food
- 12:11Fermenting with master forager Pascal Baudar
- 22:45Challenges facing truck drivers during the coronavirus pandemic
- 30:03‘Burn the infected branch or even the whole tree,’ writes Helen Rosner
- 35:02Adrian Miller on America’s deep history of weaponizing food
- 47:05In the Weeds: What we’re willing to give up for familyYou’re reading this
The full episode
6 of 6Best of 2020, meat alternatives, trucking during COVID, bad apples- 0:00Meat alternatives and the future of food
- 12:11Fermenting with master forager Pascal Baudar
- 22:45Challenges facing truck drivers during the coronavirus pandemic
- 30:03‘Burn the infected branch or even the whole tree,’ writes Helen Rosner
- 35:02Adrian Miller on America’s deep history of weaponizing food
- 47:05In the Weeds: What we’re willing to give up for familyYou’re reading this