Good Food
Food and family memoirs, Filipino and Hawaiian chicken, squash blossoms
“Food is a love language between a lot of parents and their children,” Michelle Zauner tells host Evan Kleiman. In her new memoir, Zauner recounts the solace she took in learning to cook Korean dishes after her mother’s cancer diagnosis.
By Evan Kleiman • • 56m Listen“Food is a love language between a lot of parents and their children,” Michelle Zauner tells host Evan Kleiman. In her new memoir, Zauner recounts the solace she took in learning to cook Korean dishes after her mother’s cancer diagnosis. Lyn Nguyen describes the unlikely pairing between her chef mother and the woman who took her in as a refugee from Vietnam. Chef Brandon Jew shares his prodigal son story of returning to San Francisco’s Chinatown. Sheldon Simeon talks about how different cultures make do with what’s on hand to come together as Hawaiian cuisine. Chase Valencia brings Filipino rotisserie to Lasita for this week’s “In the Weeds.” Finally, squash blossoms have returned to the farmer’s market.
In this episode
6 storiesMichelle Zauner (aka Japanese Breakfast) reflects on food and family in new memoir
In her new memoir, Michelle Zauner recounts the solace she took in learning to cook Korean dishes after her mother’s cancer diagnosis.
Read the story13 minAn odd coupling leads to the first Vietnamese restaurant in Miami
“I began to crave those complex and fiery scents and flavors that I had spent my childhood scorning,” writes Lyn Nguyen, who grew up in Miami at the knees of her mother Tung Nguyen, a Vietnamese refugee, and Katherine Manning, an Iowan who traded…
Read the story10 minEmpowered by Chinatown’s history, Brandon Jew celebrates the neighborhood of his youth
“A story of struggle and perseverance” is how Chef Brandon Jew describes the immigrant experience of San Francisco’s Chinatown.
Read the story11 minHawaiian cuisine: Respecting land, community, and food
To the casual spectator, Hawai’i is the land of kalua pig, plate lunch and poi. For Sheldon Simeon and anyone who was raised on the islands, the cuisine is layered and emblematic of family.
Read the story8 minNew chapter, new beginning: Lasita is this week’s ‘In the Weeds’
Food, like people, adapt. Open the website of Lasita and see a phrase that might as well be the mantra for 2021: New chapter, New beginning.
Read the story7 minWho says LA doesn’t have seasons? The farmer’s market defies assumptions
Market correspondent Gillian Ferguson discovers how Chef Angie Lee of Caravan Swim Club at the Hotel June is using squash blossoms.
Read the story7 min
