Podcast appearances and mentions of angela dimayuga

Nick Fountain from NPR's “Planet Money” shares the skills and strategy it takes to sell food at the ballpark. Plus, chef Angela Dimayuga gives us a crash course in Filipino flavors and techniques; we learn about the language of eating outdoors with Grant Barrett and Martha Barnette; and we make Swedish Cardamom Buns. (Originally aired October 14, 2022.)Get this week's recipe for Swedish Cardamom Buns here.We want to hear your culinary tips! Share your cooking hacks, secret ingredients or unexpected techniques with us for a chance to hear yourself on Milk Street Radio! Here's how: https://www.177milkstreet.com/radiotipsListen to Milk Street Radio on: Apple Podcasts | Stitcher | Spotify Hosted on Acast. See acast.com/privacy for more information.

Angela Dimayuga, the former executive chef of NYC's Mission Chinese Food, became the Creative Director of Food and Culture at The Standard where she now oversees the hotels' restaurants and programming. Adam Rapoport chats with her about what it's been like going from cooking on the line to developing and executing a whole host of other projects. Learn more about your ad choices. Visit podcastchoices.com/adchoices

The Monster Manual states that “Myconids are intelligent, ambulatory fungi that live in the Underdark, seek enlightenment, and deplore violence. If approached peacefully, myconids gladly provide shelter or allow safe passage through their colonies.” We are joined by Jenn de la Vega. Jenn de la Vega is a community-oriented caterer and recipe developer based in Brooklyn, NY. Her most recent projects include Filipinx by Angela Dimayuga and Ligaya Mishan as well as One Piece: Pirate Recipes. Outside of the food industry, Jenn serves on the Board of Directors for The Tank and “Death by Audio” Arcade. She also voices Vivian Lakewood on the narrative-play Shadowrun podcast, Fun City. You might catch her as a guest player on Fortunate Horse and Slaydies ATL one-shots. You can find her on social https://twitter.com/Randwiches and on Twitch every Wednesday. CAST Dylan Malenfant: Co-producer, Gamemaster Aram Vartian: Co-producer, Editor MUSIC "A Truly Powerful Force" by NC Music "Capital City" by Stephane Lorello "Drift" by Scott Holmes "Cylinder Seven" by Chris Zabriskie "Cylinder Two" by Chris Zabriskie "Divertissement" by Kevin MacLeod "Cylinder Three" by Chris Zabriskie "Darkness" by Borrtex "Imminence" by Kai Engel COMMUNITY Discord TikTok Twitter Reddit Instagram Facebook Kill Every Monster is a 5th Edition Dungeons and Dragons podcast. In each episode, we are joined by a guest to discuss the lore, mechanics, and story potential of classic D&D creatures. We debate tactics for maximizing these creatures in your game, and we ask the ever-important question: are they really a monster? Send us your questions for a future mailbag episode! Learn more about your ad choices. Visit megaphone.fm/adchoices

Nick Fountain from NPR's “Planet Money” shares the skills and strategy it takes to sell food at the ballpark. Plus, chef Angela Dimayuga gives us a crash course in Filipino flavors and techniques; we learn about the language of eating outdoors with Grant Barrett and Martha Barnette; and we make Swedish Cardamom Buns.Get this week's recipe for Swedish Cardamom Buns here.We want to hear your culinary tips! Share your cooking hacks, secret ingredients or unexpected techniques with us for a chance to hear yourself on Milk Street Radio! Here's how: https://www.177milkstreet.com/radiotipsListen to Milk Street Radio on: Apple Podcasts | Stitcher | Spotify Hosted on Acast. See acast.com/privacy for more information.

Stringy bark, coral gum, Silver top ash, lemon-scented gum… with over 900 specifies, it's hard to pick a favourite.

For Angela, food has been the starting point for many different projects examining politics, culture, ephemerality and a culinary kind of theatre. Her most recent project is a debut cookbook titled, Filipinx: Heritage Dishes from the Diaspora, co-written with New York Times food writer Ligaya Mishan.

This week we're honored to have The Sensual Chef...The Umami King...Certified THOT...Angela Dimayuga!! Buy her new book FILIPINX! Looking for the show notes? Everything we talk about each episode — books, shows, sex toys, resources — can finally be found in our *free* Substack. Or, if you wanna support the pod, become a Zaddy or Queen Mother subscriber and get even juicier content while becoming a patron of our work

In her debut cookbook, Filipinx: Heritage Recipes from the Diaspora, chef Angela Dimayuga explores the recipes that remind her of home, growing up as one of the more than four million people of Filipino descent in the United States. Dimayuga comes on to talk the new cookbook, and showcase her take on the classic Filipino dishes she grew up eating. Coconut Milk Chicken Adoboah • DOH • bohSERVES 6 TO 8Adobo is probably the Filipino dish best known and least understood by Westerners. Like the name of the Philippines itself—imposed by Spanish colonialists in the sixteenth century in honor of their king, Philip II—it bears the lexical imprint of a foreign empire. In 1613, a Franciscan friar, attempting to compile a Tagalog dictionary, reached for the Spanish verb adobar to describe the dousing of ingredients with vinegar, to season and pickle. But that technique of preservation, essential in a tropical climate, long predated his arrival. Adobo is an indigenous dish, and one that contains multitudes, with no two recipes alike.Vinegar is the constant. Here I use coconut vinegar (see page 179 if you're feeling ambitious and want to make your own!), along with coconut milk and coconut oil—three forms of coconut, to bring silkiness without heaviness. (Coconut milk adobo, or adobo sagata, is a tried-and-true variation in the Philippines but a little less common in the U.S.) It's just as good if you substitute rice vinegar or diluted white or apple cider vinegar. And the chicken is just a suggestion: You could roast or steam a whole fish and pour the adobo over it, or sear mushrooms, fresh langka (jackfruit), or big meaty chunks of cauliflower and throw them in as the stew simmers down and turns thick.2 tablespoons coconut oil, store-bought or homemade (page 193)2 teaspoons whole black peppercorns1 teaspoon coarsely cracked black pepper1/2 teaspoon red pepper flakes4 pounds (1.8 kg) chicken drumsticks and thighs, bone in and skin on15 garlic cloves, smashed and peeled1 cup (240 ml) unsweetened, full-fat coconut milk1/2 cup (120 ml) coconut vinegar (store-bought or homemade, page 179) or rice vinegar1/2 cup (120 ml) soy sauce8 bay leaves, fresh or dried1 whole fresh serrano chileSteamed rice, for servingIn a large pot, heat the coconut oil on medium until shimmering. Add the whole peppercorns, coarsely cracked black pepper, and red pepper flakes. Lay the drumsticks and thighs in the pan, skin side down, and raise the heat to medium high. Cook for about 5 minutes, resisting the urge to poke and prod; just let the chicken cook undisturbed, until the fat starts to render, melting into the pan, and the skin turns slightly brown. Using kitchen tweezers or tongs, flip over the chicken.Add the garlic, coconut milk, vinegar, soy sauce, bay leaves, serrano chile, and 1 cup (240 ml) water. Let the mixture come to a boil. Put a lid on the pot, reduce the heat to medium low, and simmer for 1 to 1ó hours, stirring occasionally. The chicken should feel loose, almost—but not yet—ready to slip off the bone.Remove the lid, raise the temperature to medium high, and reduce the sauce by cooking uncovered for another 15 minutes, stirring occasionally, until the sauce is thick as velvet.Serve over rice, to soak up the sauce. Reprinted from 'Filipinx: Heritage Recipes from the Diaspora' by Angela Dimayuga and Ligaya Mishan. Photos by Alex Lau. Published by Abrams.

Yin Chang (founder of the charity Heart of Dinner, host of acclaimed literary podcast 88 Cups of Tea, and of course the unforgettable "Nelly Yuki" on Gossip Girl) and Moonlynn Tsai (restauranteur, most recently opening Manhattan's James Beard-nominated Malaysian culinary destination Kopitiam) visit the Gayborhood to share all about their #LovingChinatown initiative, which has brought more than 25,000 free meals to the elderly Asian-American community in New York since the COVID-19 pandemic began. Plus, you won't want to miss one of the best Burning Man stories you'll ever hear! Visit @heartofdinner on Instagram to learn how you too can get involved no matter where you live in the Gayborhood, and follow @yin.i.am and @moonlynntsai to learn more about all their many endeavors across the culinary, philanthropic, and entertainment worlds. After you listen to the episode, go learn everything you can about the people highlighted in this week's Gayborhood Watch: Moonlynn's tributes to Angela Dimayuga, Anita Lo, and Mulan, plus Yin's "two for one special" of iconic couples... Elizabeth Gilbert & Rayya Elias, Maria Bello & Dominique Crenn, and Abby Wambach & Glennon Doyle . And don't forget to follow @rogerq.mason and @lovell.holder on Instagram for all your Gayborhood updates!

If the restaurant world was a baseball league and we had to pick our rookie of the year, Cherry Bombe’s money would be on Kia Damon. This young chef is mindful, stylish, and hilarious, and she cooks like a dream at her restaurant Lalito in Manhattan’s Chinatown. Tune in to hear what Harry Potter has to do with Kia’s career trajectory, her early days in Florida, and what icon Edna Lewis means to her. Plus, Natalie Popkave of The Bee And The Baker tells us who she thinks is the Bombe! Thanks to Handsome Brook Farm Pasture Raised Organic Eggs for sponsoring this season of Radio Cherry Bombe!

Angela Dimayuga, the former executive chef of NYC’s Mission Chinese Food, became the Creative Director of Food and Culture at The Standard where she now oversees the hotels’ restaurants and programming. Adam Rapoport chats with her about what it's been like going from cooking on the line to developing and executing a whole host of other projects. Learn more about your ad choices. Visit megaphone.fm/adchoices

Angela Dimayuga's gift for weaving art, culture, politics, and locality into restaurant food & spaces inspired Standard International to create a new position for her in 2018. As the company's Creative Director of Food & Culture, Dimayuga--who first drew attention as Executive Chef of Mission Chinese Food in New York City--is taking a fresh look at all aspects of existing Standard restaurants and food programs, and helping shape them in upcoming projects such as a planned hotel in London. She shares the origins of her interest in cooking as a child in San Jose, California, as well as the first stirrings of her artistic and musical interests, her move to New York City and early jobs, such as a formative one at Brooklyn's Vinegar Hill House. Here's a thought: If you like what you hear, please tell your chef-fascinated friends, subscribe to Andrew Talks to Chefs (it's free) on iTunes or Stitcher, follow us on your favorite social media platforms @ChefPodcast, and/or rate or review us on Apple's podcast store. Thanks for listening! Andrew Talks to Chefs is powered by Simplecast.

Samin Nosrat, Angela Dimayuga, and Carla Lalli Music do their best to help Madeleine Aggeler -- the Cut's semi-competent food columnist --throw a dinner party for her friends. Learn more about your ad choices. Visit megaphone.fm/adchoices

For six years, Angela Dimayuga served as the creative nerve center of New York City’s Mission Chinese Food, rising to executive chef and winning fans with her inventive culinary takes (shiso and umeboshi butter fried rice is in the fried rice hall of fame) and contagious free spirit. But in late 2017 she walked away from Mission to branch out on her own. She participated in a series of fundraising pop-ups, including an ACLU benefit at Art Basel in Miami, where she linked up with the guy running hotel and hospitality group Standard International. Now, nearly a year later, she’s been named the group’s creative director of food and culture and is determined to shake shit up. We find out about her big ideas (Asian bears in space!) in this colorful interview.Also in this episode, Deb Perelman of Smitten Kitchen answers a reader question: What is your favorite non-photogenic food?

Angela Dimayuga's style is entirely original, boundary-busting and holistic. Dimayuga, now Creative Director of Food & Culture at The Standard Hotels, is best known as the Executive Chef of Mission Chinese Food in NYC, but her true calling is that of tastemaker, community builder, artistic collaborator, and queer advocate. On this episode of Speaking Broadly, host Dana Cowin discovers how the second youngest child of six siblings born to immigrant parents in San Jose, California, became one of the most important voices in food, art, design and fashion by age 32. Dimayuga's 90s nostalgia, unique approach to artistic friendships, lessons in self-empowerment, and innovative genius make this podcast unmissable. Speaking Broadly is powered by Simplecast

Libby Willis (@libbylark) is the chef and co-owner of the hottest restaurant in New York City, MeMe’s Diner (@memesdiner). In an interview with Jarry magazine, Libby and her business partner Bill Clark described MeMe’s as a “very, very gay restaurant,” and with that one quote, MeMe’s Diner became not just a foodie hot spot, but part of the queer culinary moment that’s sweeping the industry, one that’s being shaped by the likes of JaynesBeard, Queer Soup Night, Chefs Ora Wise, Preeti Mistry, Angela Dimayuga, and others. The attention from Eater, Bon Appetit, and The New Yorker is getting people in the door, but they’re staying for Libby’s unique spin on comfort food, Bill’s baked goods, and the duo’s modern, thoughtful hospitality. Libby talks to host Kerry Diamond (@kerrybombe) about being part of a phenomenon, her kitchen bona fides, and how MeMe’s came to be. Our second guest is Lauren Goldstein (lauren_goldstein), Northwestern University grad and creator of the Sugar and Spice Summit, the only conference dedicated to connecting college women and young female professionals with influential women working in the food industry. Lauren joins us to talk about the summit, which will take place this year on April 28th in Chicago. Thank you to Emmi, the maker of beautiful, delicious cheeses from Switzerland, and to Le Cordon Bleu, the legendary culinary school, for supporting this episode of Radio Cherry Bombe.

This week we have Angela Dimayuga, one of my favorite chefs in America right now, known for her work with Danny Bowien at Mission Chinese, now on her own journey. We learn all about how she got into her life of food, and how she's now using it to help people. Angela is an amazing person and we're all super lucky to have her on this weeeeeeek!

Farm-to-table is so stale. The fresh new thing is putting the farm inside the restaurant. Brooklyn food tech start-up Smallhold has built mini vertical farming units to install inside restaurants, retailers and wholesalers. The indoor farms allow chefs to grow and harvest lettuces, herbs and mushrooms, just moments before cooking. In-studio guests Andrew Carter, CEO/Co-founder Smallhold, and Angela Dimayuga, chef, discuss the future of restaurant farms, and their recent collaboration on the mushroom installation at Mission Chinese Food NYC. Tech Bites is powered by Simplecast

Melissa Clark of The New York Times talks with five of the hottest up-and-coming chefs in New York City as part of the “New York’s Next Wave” panel from this year’s Cherry Bombe Jubilee conference. The panelists include Chefs Emma Bengtsson of Aquavit, Adrienne Cheatham of Red Rooster Harlem, Chloe Coscarelli of By Chloe, Angela Dimayuga of Mission Chinese Food, and Alissa Wagner of Dimes. Learn why this is a great moment for female chefs in NYC and hear how these rising stars got where they are.

The Monster Manual states that “Myconids are intelligent, ambulatory fungi that live in the Underdark, seek enlightenment, and deplore violence. If approached peacefully, myconids gladly provide shelter or allow safe passage through their colonies.”We are joined by Jenn de la Vega.Jenn de la Vega is a community-oriented caterer and recipe developer based in Brooklyn, NY. Her most recent projects include Filipinx by Angela Dimayuga and Ligaya Mishan as well as One Piece: Pirate Recipes. Outside of the food industry, Jenn serves on the Board of Directors for The Tank and “Death by Audio” Arcade. She also voices Vivian Lakewood on the narrative-play Shadowrun podcast, Fun City. You might catch her as a guest player on Fortunate Horse and Slaydies ATL one-shots. You can find her on social https://twitter.com/Randwiches and on Twitch every Wednesday.CHECK OUT OUR SPONSORS!Side Character Quest: Start listening to one-player actual play adventures today in your podcast app of choice!Start Playing: find a gaming table today at StartPlaying.GamesMUSIC"A Truly Powerful Force" by NC Music"Capital City" by Stephane Lorello"Drift" by Scott Holmes"Cylinder Seven" by Chris Zabriskie"Cylinder Two" by Chris Zabriskie"Divertissement" by Kevin MacLeod"Cylinder Three" by Chris Zabriskie"Darkness" by Borrtex"Imminence" by Kai EngelKill Every Monster is a 5th Edition Dungeons and Dragons podcast. In each episode, we are joined by a guest to discuss the lore, mechanics, and story potential of classic D&D creatures. We debate tactics for maximizing these creatures in your game, and we ask the ever-important question: are they really a monster?Send us your questions for a future mailbag episode!COMMUNITYDiscordTikTokTwitterRedditInstagramFacebookSupport this podcast at — https://redcircle.com/kill-every-monster/exclusive-content