On today's episode, Feedfeed's @alexawhatsfordinner chats with Jon Kung AKA @chefjonkung on social media. Jon Kung is a detroit-based former restaurant cook with Chinese roots. He calls himself a "third culture" cook, in that he embodies the cultures of his Chinese parents along with the culture of his Western upbringing...

Feedfeed's @alexawhatsfordinner chats with Eugene Wong AKA @the_euge food in this episode. Eugene tells Alexa about his Chinese roots, upbringing in Canada, journey to becoming a professional chef, and how he's now juggling new fatherhood with being a full-time culinary content creator. Heritage Radio Network is a listener supported nonprofit...

From hot sauce to hot temperatures, we’re bringing the heat this week. We talk about premium peppers from China’s Sichuan province and visit a Bay Area tea shop to see what we can learn about staying cool. We bring you a story from a beach in Brooklyn famous for its...

Join us for a conversation with Yao Zhao, founder of 50Hertz Sichuan Pepper. Born and raised in Chongqing, China, he is an economist and clean energy expert, and has worked in China, India, the Middle East, and currently in Washington DC. Yao started the company based on the belief that...

Today Zarela and Aarón take a deep dive into the delicious delicacy of edible bugs in Mexico with "Doctor Bugs" himself, Mark Moffett. Mark is a biologist, author, lecturer, and adventurer who knows his way around the insect table. Mark received his Ph.D. in Organismic and Evolutionary Biology from Harvard...

Nina Simonds is simply one of America’s culinary superstars. Trained in Taiwan in the 70’s by China’s culinary royalty, author of 11 cookbooks, former Asia editor for Gourmet, and reporter for the New York Times. So, it was a huge shock to her system that when she got Covid, it...

It’s the final episode of our series on global trade, and we’ve got our eyes set on the future. In the past, trade was hindered by distance and limited communication, which today’s internet and fast travel routes have helped to mediate. These days, trade is confronted by new issues: global...

So far, our series on global trade has focused on ingredients that are either sweet or spicy, and that shaped international trade routes. As our stories make clear, there are ups and downs when talking about the globalization of our foodways. So this week, we go from sugar and spice...

This episode is part of a special series in collaboration with Gastronomica: The Journal for Food Studies, guest hosted by Gastronomica editorial collective member Krishnendu Ray. Historians Michelle T. King and Wendy Jia-Chen Fu discuss the stigmatization of Chinese food and eating habits in Anglophone media coverage of the coronavirus...

We continue our global trade mini-series with one of the most distinguishing elements of a cuisine: spice. Where would any regional food culture be without its unique blend of spices? Where would Italian food be without oregano, or Thai food without the bird’s eye chili? Historically, spices are associated with...