Podcast appearances and mentions of bettina makalintal

Tariffs, tariffs, tariffs. It's the word on everybody's lips this week and, as you'd expect, every food media outlet in the country published some sort of breakdown of what this means for restaurants and the food industry at large. Father Sal and I sift through the noise to distill what this means for LA restaurateurs and diners alike. Also on this episode, we issue a correction from last episode, we recap a beefy meal at the newly opened Matu Kai in Brentwood, and we dive deep on Meghan McCarron's piece for the New York Times' tracking how the decline of middle class restaurants - think Red Lobster, Chili's, Outback Steakhouse and the like - speaks to a worrying trend in American dining. In Chef's Kiss Big Miss, there's the closure of an iconic Greek restaurant, the launch of a questionable celebrity (Glen Powell) sauce brand, and the announcement of a brand new Vince Vaughn flick that hit a little too close to home for yours truly. Helpful links:Jaya Saxena and Bettina Makalintal on tariffs https://www.eater.com/24401316/trump-tariffs-effects-on-food-spices-explained-burlap-barrel-natoora-tuk-tuk-snack-shop-interviewThe LA Times' Patrick Comiskey on tariffs and wine https://www.latimes.com/food/story/2025-04-07/will-tariffs-kill-mid-priced-winesThe NY Times' Eric Asimov on tariffs and wine https://www.nytimes.com/2025/04/10/dining/drinks/wine-tariffs.htmlMatu Kai https://www.matusteak.com/Meghan McCarron on the decline of casual dining chains https://www.nytimes.com/2025/04/04/dining/middle-class-restaurant.htmlPapa Cristos closing https://www.latimes.com/food/story/2025-04-06/papa-cristos-closing-dupars-chili-johns-struggling-la-old-restaurants-in-troubleGlen Powell BLT https://www.delish.com/food-news/a64410917/glen-powell-blt-recipe/Molly Baz vegan burgers https://pdx.eater.com/2025/4/3/24398516/portland-oregon-vegan-fast-food-restaurant-face-plant-open-molly-bazScott McTominay and tomatoes https://www.nytimes.com/athletic/6234877/2025/04/03/scott-mctominay-man-united-napoli-italy-tomatoes/–Go check out The Lonely Oyster in Echo Park! ⁠https://thelonelyoyster.com/⁠

On today's episode, Rachelle and Candice are joined by Eater senior reporter Bettina Makalintal to discuss the rise of private chef content on TikTok. Specifically, the three discuss the now-yearly spectacle of chefs creating content about their summer sojourns to the Hamptons to cook for their wealthy clients. A form pioneered by Meredith Hayden, a.k.a @wishbonekitchen, Hamptons private chef content is now a phenomenon eagerly awaited by a section of TikTok viewers who call it their Super Bowl. This podcast is produced by Se'era Spragley Ricks, Daisy Rosario, Candice Lim and Rachelle Hampton. Learn more about your ad choices. Visit megaphone.fm/adchoices

On today's episode, Rachelle and Candice are joined by Eater senior reporter Bettina Makalintal to discuss the rise of private chef content on TikTok. Specifically, the three discuss the now-yearly spectacle of chefs creating content about their summer sojourns to the Hamptons to cook for their wealthy clients. A form pioneered by Meredith Hayden, a.k.a @wishbonekitchen, Hamptons private chef content is now a phenomenon eagerly awaited by a section of TikTok viewers who call it their Super Bowl. This podcast is produced by Se'era Spragley Ricks, Daisy Rosario, Candice Lim and Rachelle Hampton. Learn more about your ad choices. Visit megaphone.fm/adchoices

On today's episode, Rachelle and Candice are joined by Eater senior reporter Bettina Makalintal to discuss the rise of private chef content on TikTok. Specifically, the three discuss the now-yearly spectacle of chefs creating content about their summer sojourns to the Hamptons to cook for their wealthy clients. A form pioneered by Meredith Hayden, a.k.a @wishbonekitchen, Hamptons private chef content is now a phenomenon eagerly awaited by a section of TikTok viewers who call it their Super Bowl. This podcast is produced by Se'era Spragley Ricks, Daisy Rosario, Candice Lim and Rachelle Hampton. Learn more about your ad choices. Visit megaphone.fm/adchoices

On today's episode, Rachelle and Candice are joined by Eater senior reporter Bettina Makalintal to discuss the rise of private chef content on TikTok. Specifically, the three discuss the now-yearly spectacle of chefs creating content about their summer sojourns to the Hamptons to cook for their wealthy clients. A form pioneered by Meredith Hayden, a.k.a @wishbonekitchen, Hamptons private chef content is now a phenomenon eagerly awaited by a section of TikTok viewers who call it their Super Bowl. This podcast is produced by Se'era Spragley Ricks, Daisy Rosario, Candice Lim and Rachelle Hampton. Learn more about your ad choices. Visit megaphone.fm/adchoices

On today's episode, Rachelle and Candice are joined by Eater senior reporter Bettina Makalintal to discuss the rise of private chef content on TikTok. Specifically, the three discuss the now-yearly spectacle of chefs creating content about their summer sojourns to the Hamptons to cook for their wealthy clients. A form pioneered by Meredith Hayden, a.k.a @wishbonekitchen, Hamptons private chef content is now a phenomenon eagerly awaited by a section of TikTok viewers who call it their Super Bowl. This podcast is produced by Se'era Spragley Ricks, Daisy Rosario, Candice Lim and Rachelle Hampton. Learn more about your ad choices. Visit megaphone.fm/adchoices

On today's episode, Rachelle and Candice are joined by Eater senior reporter Bettina Makalintal to discuss the rise of private chef content on TikTok. Specifically, the three discuss the now-yearly spectacle of chefs creating content about their summer sojourns to the Hamptons to cook for their wealthy clients. A form pioneered by Meredith Hayden, a.k.a @wishbonekitchen, Hamptons private chef content is now a phenomenon eagerly awaited by a section of TikTok viewers who call it their Super Bowl. This podcast is produced by Se'era Spragley Ricks, Daisy Rosario, Candice Lim and Rachelle Hampton. Learn more about your ad choices. Visit megaphone.fm/adchoices

ChatGPT can use artificial intelligence to generate high school essays, emails, cover letters, and a lot more. But can it write an episode of The Sporkful? Eater senior reporter Bettina Makalintal joins us to discuss, and to tell us what happened when she asked ChatGPT to write a “stinky lunchbox immigrant memoir.” Do the results reveal something about the way immigrants and food are represented in media today? And what does all this mean for creativity in food and beyond?Bettina's story for Eater is called “Great! AI Can Generate All the Diaspora Food Writing Tropes.”The Sporkful production team includes Dan Pashman, Emma Morgenstern, Andres O'Hara, Nora Ritchie, and Jared O'Connell.Transcript available at www.sporkful.com.

Hosted by Abena Anim-SomuahProduced by Kerry Diamond and Catherine BakerEdited by Jenna SadhuRecorded at CityVox StudiosThis week, we look into the future with Bettina Makalintal, Senior Reporter at Eater and home cook behind the Instagram account @crispyegg420, where she celebrates her no-recipes, just-vibes ethos. Bettina, who grew up in the Philippines and suburban Philadelphia, has made the intersection of food and popular culture her specialty with stories on everything from the American Girl Pizza Hut collab to the return of the fruitcake. She talks with host Abena Anim-Somuah about her early days scooping ice cream and studying neuroscience, her advice for breaking into food media, the positive and negative impact of social media on global foods, and whether we've hit peak mushroom. Of course, don't miss Bettina's voicemail to her future self and her Future Flash Five predictions. Thank you to Kerrygold butter and cheese for supporting our show. The Future Of Food Is You is a production of The Cherry Bombe Podcast Network. Read the transcript here. Who do you think is the Future of Food? Nominate them here!More on Bettina: Instagram, Crispyegg420 Instagram, websiteFollow Abena on InstagramGet your back issues of Cherry Bombe hereJoin the Jubilee waiting list here

We're celebrating our first-ever Holiday special this week. To kick things off, we talk about the marathon that is the Feast of the Seven Fishes with Carla Lalli Music, author of That Sounds So Good. She walks us through all of her courses and leaves us with her One recipe: The Lalli Family's Spaghetti and Clams. Then, NYT food writer Eric Kim talks to us about his Nigella Lawson-influenced Christmas dinner spread and his One: Judy's Empanadas. He's the author of Korean American: Food That Tastes Like Home. After, Chef Tanya Holland brings us her Cali-Style soul food from her new book, California Soul, and her One: Mini Hoecakes with Crème Fraîche and Caviar. And lastly, food and culture writer and senior reporter at Eater, Bettina Makalintal, talks about hosting festive gatherings, balancing social media perfection and a recipe that's even better with family and friends, her One: Lumpia.

Even if you're not on FoodTok, you probably know it exists . Every day, our algorithms fill our feeds with cooking hacks, recipe walkthroughs, and ambient ASMR moments. We can't look away, but we also can't help but wonder: Does any of it actually work? To find out, senior food editor Christina Chaey and BA's head of video June Kim spent a day cooking meals from TikTok—yes, breakfast, lunch, and dinner. This week on the podcast, they're reporting on how it went and giving their definitive (read: totally subjective) rankings of some of the platform's most iconic foods. Along the way, associate editor (and FoodTok creator) Bettina Makalintal joins Amanda to talk about a few of her favorite follows on the app. Stuff we talk about in this episode:  Emily Mariko's (@emilymariko) TikTok video for Leftover Salmon Bowls: https://www.tiktok.com/@emilymariko/video/7000469368232512773?is_copy_url=0&is_from_webapp=v1&sender_device=pc&sender_web_id=7005173277049390597 Amy Wilochowski's (@amywilochowski) TikTok video for Pesto Eggs : https://www.tiktok.com/@amywilichowski/video/6955536851595758853?referer_url=https%3A%2F%2Fwww.today.com%2F&referer_video_id=6955536851595758853&refer=embed Alexandra Johnsson's (@simplefood4u) Wrap Hack Demonstration TikTok: https://www.tiktok.com/foryou?lang=en&is_copy_url=1&is_from_webapp=v1&item_id=6913548768847727877#/@simplefood4you/video/6913548768847727877 @liemessa's original Baked Feta Pasta (uunifeta pasta) recipe and blog post: https://liemessa.fi/2020/09/baked-feta-pasta-original-recipe/ J. Kenji Lopez-Alt's video on Baked Feta Pasta: https://www.youtube.com/watch?v=U3gvRjIQ6Lo Deb Perelman's Baked Feta with Tomatoes and Chickpeas recipe : https://smittenkitchen.com/2021/02/baked-feta-with-tomatoes-and-chickpeas/ Bettina Makalintal's (@bettinamak) TikTok page: https://www.tiktok.com/@bettinamak? @eatwkriss's TikTok page: https://www.tiktok.com/@eatwkriss? @oldtimehawkey's TikTok page: https://www.tiktok.com/@oldtimehawkey?lang=en @sxmplyni's TikTok page: https://www.tiktok.com/@sxmplyni?lang=en For a transcript of this episode, please follow this link. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Bettina Makalintal is a reporter at Eater who previously served as associate print editor at Bon Appétit and a staff writer at VICE's Munchies. We're big fans of Bettina's erudite and internet-first journalism, and we wanted to have her on the show to discuss it all. We talk about her home cooking feeds on Instagram and TikTok, and we dive into how her natural curiosity drives her to find answers to the most esoteric food and cooking questions. Why are so many cakes shaped like domes? Why are reservations for hot tables so impossible to land these days? This is such a great conversation with one of food media's strongest voices today.Also on the show Matt catches up with Contributing Editor Aliza Abarbanel to talk about two recent New York Times articles that got them thinking.More from Bettina Makalintal and NYT Food:The Unlimited Potential of Meat-Free Asian Cookbooks [Eater]The Return of the Hot Table [Eater]It's Time to Take Suburban Food More Seriously [Vice]Does Anyone Drink Hot Coffee Anymore? [NYT]The Endless Torment of the ‘Recipe?' Guy [NYT]

Aaaaaaand we're back! This week, we're joined by Bettina Makalintal to discuss healing your internet child, bar and bat mitzvah culture, and Dakota Johnson's lime reunion in Cha Cha Real Smooth! Next week: Persuasion (2022) Follow Bettina! twitter.com/bettinamak SHOP OUR MERCH: bit.ly/ITTSHOP Send us a fanfiction, a Twilight backstory, etc: intothetwilightshow@gmail.com Download episode transcripts! bit.ly/ITTtranscripts Support us on Patreon! patreon.com/intothetwilight Rate and review us on Apple Podcasts! bit.ly/ittunes Get personal messages and sponsor spots! bit.ly/ITTmerch Where to find us: Cody: twitter.com/codycorrall Ally: twitter.com/alexandriadoes Music by Eli Krauss: twitter.com/elisourkrauss Art by Maddie Padilla: instagram.com/yourghosthost44

We're dropping a bonus episode in our feed this week of our newest pod baby. It's called The One Recipe and it's all about that ONE magic, indispensable recipe that you simply can't live without! This week, Host Jesse Sparks talks to Bettina Makalintal about bike love, thriller novels, and her One, a recipe for Crispy Glazed Tofu. Bettina is a food and culture writer, and currently a Senior Reporter at Eater. You can find her recipe on Instagram @the.one.recipe or at theonerecipe.org. You can find more from Bettina on home cooking on Twitter and TikTok @bettinamak, and on Instagram @crispyegg420

Is success as an artist determined by the number of likes you get on Instagram? Spoiler: NO!!!!!!! ❌ So, why does it feel that way? In this episode, we discuss the long-simmering trend of social companies pivoting from photo to video, debate if Instagram is dead, and attempt to figure out how to have fun online again. Amy Bravo @_amybravo_ & Bettina Makalintal @buttina speak to us about their relationships with social media and being “online,” comparing yourself to others, and the trap of reading your post metrics as successes and failures. Bettina Makalintal: makalintal.com + @buttina on instagram + @bettinamak on twitter Amy Bravo: amybravo.com + @_amybravo_ on instagram Articles: Did I do something to anger the Instagram algorithm? The Instagram We Loved Is Dead Why Instagram's Creatives are Angry About Its Move to Video * briefly mentioned: On The Internet, We're Always Famous

This week we talk to food and culture writer Bettina Makalintal about loving bikes, thriller novels, and the perfect recipe to fall in love with tofu.

Bettina Makalintal is a food and culture writer for Vice's Munchies and associate editor for Bon Appetit. In this episode, Bettina talks to MeSearch about how she was inspired to explore food while in college as well as what she thinks about the evolving representation of Filipino food in restaurants and media. Check out some of the resources Bettina shared on the show: Professor Rene Alexander Orquiza, author of Taste of Control Felice Prudente Sta. Maria, @felicepstamaria Meryenda newsletter, @readmeryenda Bryan Koh's Milkier Pigs & Violet Gold Angelo Comsti's Also Filipino Filipino Food Crawl Now Serving LA Dianne Jacobs' Will Write for Food + Best American Food Writing Follow Bettina and learn more about her work: Twitter: https://twitter.com/bettinamak Personal Instagram: https://www.instagram.com/buttina/ Food Instagram: https://www.instagram.com/crispyegg420/ Stay connected with MeSearch at https://www.mesearchpodcast.com/ and via social media (@mesearchpodcast): Twitter: https://twitter.com/MeSearchPodcast Instagram: https://instagram.com/MeSearchPodcast Facebook: https://www.facebook.com/mesearchpodcast --- Send in a voice message: https://anchor.fm/mesearchpodcast/message

TikTok is the wild west of the food media world. It's less professionalized than Instagram and YouTube, and it holds the promise of virality from the very first time you post. So we wondered: What actually makes a food TikTok go viral? To find out, we consult Bettina Makalintal, a food journalist and culture critic, and Professor Emily Contois, who studies food on Instagram. Then we get advice from a TikTok star: Joanne Lee Molinaro, aka The Korean Vegan. Armed with tips and tricks from the experts — and a pecan pie — can Dan reverse engineer his own viral TikTok?If you're the type who likes to flip to the end of the book first, you can watch Dan's TikTok right here. //Get 500+ more great Sporkful episodes from our catalog and lots of other Stitcher goodness when you sign up for Stitcher Premium: www.StitcherPremium.com/Sporkful (promo code: SPORKFUL).Transcript available at www.sporkful.com.

TikTok is the wild west of the food media world. It's less professionalized than Instagram and YouTube, and it holds the promise of virality from the very first time you post. So we wondered: What actually makes a food TikTok go viral? To find out, we consult Bettina Makalintal, a food journalist and culture critic, and Professor Emily Contois, who studies food on Instagram. Then we get advice from a TikTok star: Joanne Lee Molinaro, aka The Korean Vegan. Armed with tips and tricks from the experts — and a pecan pie — can Dan reverse engineer his own viral TikTok? If you're the type who likes to flip to the end of the book first, you can watch Dan's TikTok right here. // Get 500+ more great Sporkful episodes from our catalog and lots of other Stitcher goodness when you sign up for Stitcher Premium: www.StitcherPremium.com/Sporkful (promo code: SPORKFUL). Transcript available at www.sporkful.com.

Even if you're not on FoodTok, you probably know it exists . Every day, our algorithms fill our feeds with cooking hacks, recipe walkthroughs, and ambient ASMR moments. We can't look away, but we also can't help but wonder: Does any of it actually work? To find out, senior food editor Christina Chaey and BA's head of video June Kim spent a day cooking meals from TikTok—yes, breakfast, lunch, and dinner. This week on the podcast, they're reporting on how it went and giving their definitive (read: totally subjective) rankings of some of the platform's most iconic foods. Along the way, associate editor (and FoodTok creator) Bettina Makalintal joins Amanda to talk about a few of her favorite follows on the app. Stuff we talk about in this episode:  Emily Mariko's (@emilymariko) TikTok video for Leftover Salmon Bowls: https://www.tiktok.com/@emilymariko/video/7000469368232512773?is_copy_url=0&is_from_webapp=v1&sender_device=pc&sender_web_id=7005173277049390597 Amy Wilochowski's (@amywilochowski) TikTok video for Pesto Eggs : https://www.tiktok.com/@amywilichowski/video/6955536851595758853?referer_url=https%3A%2F%2Fwww.today.com%2F&referer_video_id=6955536851595758853&refer=embed Alexandra Johnsson's (@simplefood4u) Wrap Hack Demonstration TikTok: https://www.tiktok.com/foryou?lang=en&is_copy_url=1&is_from_webapp=v1&item_id=6913548768847727877#/@simplefood4you/video/6913548768847727877 @liemessa's original Baked Feta Pasta (uunifeta pasta) recipe and blog post: https://liemessa.fi/2020/09/baked-feta-pasta-original-recipe/ J. Kenji Lopez-Alt's video on Baked Feta Pasta: https://www.youtube.com/watch?v=U3gvRjIQ6Lo Deb Perelman's Baked Feta with Tomatoes and Chickpeas recipe : https://smittenkitchen.com/2021/02/baked-feta-with-tomatoes-and-chickpeas/ Bettina Makalintal's (@bettinamak) TikTok page: https://www.tiktok.com/@bettinamak? @eatwkriss's TikTok page: https://www.tiktok.com/@eatwkriss? @oldtimehawkey's TikTok page: https://www.tiktok.com/@oldtimehawkey?lang=en @sxmplyni's TikTok page: https://www.tiktok.com/@sxmplyni?lang=en Learn more about your ad choices. Visit podcastchoices.com/adchoices

Show Notes and Links to Esther Tseng's Work and Allusions/Texts from Episode 67    On Episode 67, Pete talks with Esther Tseng about her freelance writing, her inspirations, seeing herself and her cultures represented in what she has read and continues to read, her profound article from May 2021 after the Atlanta racist spa murders, how her work centers itself in intersections of food, culture, and much more.   Esther Tseng is a Los Angeles-based food, drinks and culture writer available for reported and editorial assignments as well as ghost-written, branded content. She has contributed to the LA Times, Food & Wine, Eater, Civil Eats, LAist, VICE, Time Out, Los Angeleno, and more. Esther Tseng's Personal Website   Article for Shondaland from July 30, 2020, "Food Justice Impacts Who Eats and Who Thrives"   Esther Tseng's Article from May 20, 2021- “The Silence of my White Friends after Atlanta” for Catapult Magazine    Esther Tseng's Article from January 28, 2021 in Rsey: LosAngeles-"Uyghurs in America Want to Share Food and Culture. For Them, It's a Matter of Survival."   At about 1:45, Esther talks about her childhood relationships with food and with the written word, including the interesting ways in which Taiwanese and English and assimilation played roles in her early life At about 8:30, Esther talks about the fraught relationship of Taiwanese to Chinese governing and how her parents came from a time of censorship/language policing At about 9:45, Esther is asked if she felt represented in what she read as a kid, and she At about 11:25, Esther discusses her reading list from when she was a kid At about 12:35, Esther outlines her journey to becoming a writer, with her start on a food blog, inspired by Jonathan Gold's “Counter Intelligence” and others At about 14:55, Esther explains why Jonathan Gold was so inspirational for her, and Pete and Esther trace some of his powerful writing to his patented second-person style At about 17:20, Esther talks about chill-inducing literature for her, including Cathy Park Hong At about 19:15, Esther talks about “Eureka” moments in believing in her writing talents At about 20:20, Esther talks about contemporary food and culture writers who thrill her, including Tejal Rao, Bettina Makalintal, Nicole Clark, and Alicia Kennedy At about 21:40, Esther discusses how she “pitches” articles and comes up with writing ideas  At about 23:50, Esther responds to Pete's inquiries about maintaining objectivity in her writing, especially in doing food reviews At about 27:20, Esther discusses the “Yelp Effect” At about 28:55, Esther responds to Pete's questions about if and how food is an unifying item that brings people and cultures together At about 31:00, Esther and Pete discuss Esther's writing about intersections of food and other topics and if she ever gets resistance to writing about these supposedly-disparate topics At about 33:10, Esther talks about her writing that deals almost exclusively with food At about 34:10, Esther explains the background and details of her enlightening article about Dolan's, a rare Uighur restaurant in the United States, and the amazing stories associated with it At about 39:35, Esther and Pete chat about her article dealing with “food justice” and its disparate meanings  At about 43:30, Esther discusses her recent personal essay that she wrote for Catapult, “The Silence of My White Friends After Atlanta” At about 50:05, Pete and Esther discuss her writing about indifference and how recent pieces by R.O. Kwon and Nicole Chung illustrate Esther's focus on the importance of building coalitions to minimize emotional labor At about 53:30, Esther reads an excerpt from “The Silence of My White Friends After Atlanta” At about 1:00:00, Esther reads her article about Dolan's Restaurant, and Uighurs in America At about 1:03:20, Esther talks about future projects, including an article that highlights mezcal grown outside of Oaxaca At about 1:04:26, Esther shouts out a restaurant that she's been excited about recently in the LA-area: Nossa, a Southern Brazilian restaurant     You can now subscribe to the podcast on Apple Podcasts, and leave me a five-star review. You can also ask for the podcast by name using Alexa, and find the pod on Spotify, Stitcher,  and on Amazon Music. Follow me on IG, where I'm @chillsatwillpodcast, or on Twitter, where I'm @chillsatwillpo1. You can watch this episode and other episodes on YouTube-you can watch and subscribe to The Chills at Will Podcast Channel. This is a passion project of mine, a DIY operation, and I'd love for your help in promoting what I'm convinced is a unique and spirited look at an often-ignored art form. Please check back in for Episode 68 on July 27, with Chris Stuck, whose debut short story collection, Give My Love to the Savages, has been recently released to rave reviews. The intro song for The Chills at Will Podcast is “Wind Down” (Instrumental Version), and the other song played on this episode was “Hoops” (Instrumental)” by Matt Weidauer, and both songs are used through ArchesAudio.com.

Gigi Hadid opened up about motherhood and mental health. Halsey reflected on “presenting white” in a mixed race family. AND Vice's Food & Culture writer Bettina Makalintal breaks down how tinned fish (of all things) managed to become the unofficial “hot girl food” of the summer. Learn more about your ad-choices at https://www.iheartpodcastnetwork.com

Off the top, Ama & Danita dish about which music icons are giving off okay boomer energy this week, preferred ice types, and breaking news about The View.Then, after the steady rise and swift downfall of the Bon Appetit Test Kitchen, what's next for Food Media? Ama is joined by Bettina Makalintal, food + culture writer for Vice, to explore the nuances of cultural appropriation, foodie fandoms, TikTok recipes, and most importantly, who Bettina would choose for her team on Top Chef's Restaurant Wars.If you liked what you heard, maybe think about rating us! You can also find all our social links by visiting our Lnk.Bio page.~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~Further ReadingPellet Ice Is Extremely OverratedThe food world is imploding over structural racism. The problems are much bigger than Bon Appétit.What Really Happened at ‘Reply All'?The Untold Truth Of David ChangGuy Fieri's Restaurant Employee Relief Fund Has Raised Almost $25 Million for Struggling WorkersHow Supreme-Style Merch Drops Took Over Corporate AmericaSo you're white and own an Asian restaurant: Let's talkAlicia Kennedy - a food writer from San Juan, PR with an amazing newsletterAlyse Whitney, managing editor of CravingsIllyana Maisonet, a food writer who focuses on Puerto Rican cuisine~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~Want to support us?  Then send us a few bucks on Ko-Fi! All the money helps us with production costs and creating the podcast you hear today.Support the show

For a long time, food media portrayed the suburbs as a dining wasteland full of chain restaurants and unimaginative menus.  But suburbia is changing. According to Bettina Makalintal, staff writer at Vice Munchies, we should be paying more attention to the evolving suburban foodscape. In a recent series Bettina helped develop called "State of the Suburbs" Bettina and other Vice writers make the case for how the burbs are burgeoning with culinary artisans, local farmers markets and clever restauranteurs taking some pretty ambitious leaps of faith, even in the midst of a global pandemic.   You can find more of Bettina's work on Vice Munchies.  You can also follow her on Twitter and TikTok @bettinamak and on Instagram @buttina — she also has an inspiring food styling Instagram called @Crispyegg420. Follow Amuse-Bouche on at @amusebouchepod on Twitter and Instagram and be sure to subscribe to the Amuse-Bouche newsletter on Substack. Every week you'll find even more food stories, recipes, and gardening updates.  It's a free newsletter at the moment, but I do accept tips. So consider helping a sister out by throwing her a few bucks a month. You can also support me by engaging with the show and following Kae Lani at @KaeLaniSays on Instagram and Twitter. 

Maria and Julio are joined by Karen Washington, an urban farmer and food justice activist, and Adrian Chang, a cook and food writer, for a conversation about the racial history of farming in the United States and the systemic inequities in food access. They also dive into how food can be used to foster meaningful solidarity between communities.This episode is sponsored by Ground News - The world's first news comparison platform. Download Ground News for free: http://ground.news/thickITT Staff Picks:For the San Francisco Chronicle, Soleil Ho writes about cultural appropriation and anti-Asian violence: “The idea that no one cares about crimes against Asians pops up frequently in our communities, adding a slimy layer to the phenomenon of Asian cuisines being extremely popular in the American restaurant scene.”Reporter and host Jamilah King speaks with food justice activist and author of “Queen Sugar,” Natalie Baszile for this episode of The Mother Jones podcast.Bettina Makalintal writes about how statements such as “Love Our people Like You Love Our Food" reinforce problematic narratives around immigrants in this article for Vice. Photo credit: AP Photo/Lynne Sladky, File See acast.com/privacy for privacy and opt-out information.

Listen now | Talking to the Vice writer about cake, inspiration, and what she wants to do when everyone's vaccinated. This is a public episode. Get access to private episodes at www.aliciakennedy.news/subscribe