Podcasts about cambodian food

In this episode of The Chicagoland Guide, host Aaron Masliansky interviews Chef Mona Sang, the visionary behind Khmai Cambodian Fine Dining in Chicago's Rogers Park neighborhood.More than a restaurant, Khmai is a deeply personal tribute to Mona's mother—a survivor of the Cambodian genocide—and a celebration of Cambodian culture through food. Mona shares how cooking helped her mother heal, how their journey together brought Khmai to life, and how traditional recipes passed down through generations continue to shape every dish on the menu.From humble beginnings to being recognized as a James Beard semifinalist, Mona explains how Khmai became one of Chicago's most sought-after dining experiences. Discover the emotional stories behind the food, the values driving the restaurant, and why Khmai is a place where culture, memory, and community converge.Learn more and connect:Website: https://khmai-fine-dining.comInstagram: https://www.instagram.com/khmaichicagoFacebook: https://www.facebook.com/monabellacatering/#TikTok: https://www.tiktok.com/@khmaichicago1?lang=enYelp: https://www.yelp.com/biz/mona-bella-catering-chicagoMore episodes and local insights: https://www.thechicagolandguide.com Thank you for listening to The Chicagoland Guide!For more insights into the best places to live, work, and explore in Chicagoland, visit thechicagolandguide.com. Connect with us on social media for more updates and behind-the-scenes content. If you have any questions or want to share your own Chicagoland stories, feel free to reach out! Don't forget to subscribe and leave a review if you enjoyed this episode.

On this week's podcast, Pat Cobe, senior menu editor of Restaurant Business, and Bret Thorn, senior food & beverage editor of Nation's Restaurant News and Restaurant Hospitality, discussed Bret's trip to the San Francisco Bay area, where he went for The Culinary Institute of America's annual Worlds of Flavor conference in Napa.  The theme this year was Borders, Migration, and the Evolution of Culinary Tradition, which Bret acknowledged was quite a mouthful, but basically it was a discussion of how cooks adjust their food based on what ingredients are available and what customs and traditions are around them, as well as their own life experiences. In short: It's all fusion. Highlights included a demonstration of southern Italian spaghetti and tomato sauce made like it was risotto and accompanied by a lecture of how spaghetti and tomatoes got to Italy, and lentil fritters that combined the traditions of West Africa and East Africa. Bret then spent the weekend in San Francisco, and a culinary highlight was a pastrami sandwich with horseradish and red pepper aïoli at Mario's Bohemian Cigar Store Café in the North Beach neighborhood.  Pat stayed in New York City and checked out a Cambodian restaurant called Bayon. It was her first time trying that particular cuisine and she found it lighter and more subtle than the cuisines of its neighbors, Vietnam and Thailand. She also had brunch at Sarabeth's, a long-standing concept with four locations in New York City, where she enjoyed tasty popovers and mushrooms with eggs. Then Bret shared an interview with Cheng Lin, chef and owner of Shota Omakase in the Brooklyn neighborhood of Williamsburg. The chef discussed the importance of rice in sushi and of cultivating regular customers.

Siem Reap, Cambodia     I've returned from a 90-day trip around the globe to every time zone on the planet. My mission is world peace through cultural exchange.   In this episode, the FAQ is: How can I stay hydrated when it's humid and hot? . Today's Destination is Siem Reap, Cambodia Today's Mistake- Taking the long way instead of a more direct flight. Travel Advice: Practice Google Maps on foot before you leave on your trip   FAQ: How can I stay hydrated?   From my personal experience, I needed help with this in Southeast Asia. The climate was so different from Southern California, where I live. I had to adjust my body to these climate conditions. I had to be very aware of my intake of liquids and not drink much if any, caffeine. I am not a medical doctor, but here's what I learned. Rest during the day. Swim if you can. Keep your body cool and do it early in the morning if you must go out. I had to respect my kidneys as they filtered all of this water. I had to monitor the color of my urine to try to keep it clear in color.   Today's destination: Siem Reap, Cambodia   Siem Reap, a resort town in northwestern Cambodia, is the gateway to the ruins of Angkor, the seat of the Khmer kingdom from the 9th–15th centuries. Angkor's vast complex of intricate stone buildings includes preserved Angkor Wat, the main temple pictured on Cambodia's flag. Giant, mysterious faces are carved into the Bayon Temple at Angkor Thom.   The capital is Phnom Penh. Listen for the earlier episode on that city.   I arrived by bus and immediately rode to the Backpacker's Chill Hostel. My tuk-tuk driver was named Nuk, and he was reliable. He brought me to all of the places I needed to see. Ask for him if you go there because he could use the business. What are some of the things that I did? The first was the temple, Angkor Wat. I went at sunrise, meaning I had to get the ticket first. So, he knew where to get the ticket and how to navigate the complicated process, making it easy. Then we drove to the temples, which will take a full day. It's so hot, you should go early. It was raining, but still very humid. Bring an umbrella for the sun. Limit your outdoor activities besides swimming.   Angkor Wat reminded me of Disney in some ways, but this was REAL. It was from 1000 years ago. The temple is huge and not crowded like Disneyland. https://pharecircus.org/       Cambodian Food: 10 Traditional Dishes You Should Taste, even if you are not a foodie…. ●               Amok (Coconut fish curry) ... ●               Kuy teav (Noodle soup) ... ●               Nom Banh Chok (Khmer noodles) ... ●               Samlar machu (Sour soup) ... ●               Kampot Pepper Crab. ... ●               Lap Khmer (Beef salad) ... ●               Pleah sach ko (Beef ceviche) ... ●               Samlar kari (Chicken curry)   Today's Mistake- Taking the long way instead of a more direct flight.     Today's Travel Advice-Practice Google Maps on foot before you leave on your trip     I want to bring meaning to your travels. Send a question or travel tip to info@drmarytravelbest.com. Sign up for the mailing list here. We can connect on my website, Facebook page, group, or Instagram. Subscribe to YouTube, Twitter, or other social channels. Find the 5 Steps to Solo Travel series on Amazon. The show notes have more details for you to connect. Support this podcast with a review, please.   Connect with Dr Travelbest Drmarytravelbest.com Dr. Mary Travelbest Twitter Dr. Mary Travelbest Facebook Page Dr. Mary Travelbest Facebook Group Dr. Mary Travelbest Instagram email: info@drmarytravelbest.com Dr. Mary Travelbest Podcast Dr. Travelbest on TikTok Dr.Travelbest onYouTube

Support the show! https://ko-fi.com/attemptadventure In Season 3 Episode 12 of the Attempt Adventure Podcast, hosts James Barrett and Michael Desrosiers catch up after a very busy hiatus. Michael goes glamping on the River Kwai, takes a dreary border run to Kuala Lumpur, and finally tries Cambodian cuisine in Phnom Penh. James is now settled into his new home in Longmont, Colorado, and has begun exploring his new home. We also discuss the best destinations for spending your Christmas holiday (the holiday season is fast approaching, folks!). Visit attemptadventure.com for show notes, photos from the episode, and more! Send listener mail to: hello@attemptadventure.com  

Proudly Asian Food Month 2023: Johnny Chhom, the Cambodian-American founder of Long Beach juice bar Sweet Grass Sugarcane Juice joins us to talk about the representation of Cambodian cuisine and what we can learn about the Cambodian culture through its food. Find Johnny on Instagram: https://instagram.com/johnnyb0nes ------------------------------------------------------- Stay Connected with Proudly Asian: Website - ⁠⁠⁠⁠⁠https://proudly-asian.com⁠⁠⁠⁠⁠ Instagram - ⁠⁠⁠⁠⁠https://instagram.com/proudly.asian⁠⁠⁠⁠⁠ Youtube - ⁠⁠⁠⁠https://www.youtube.com/@proudlyasianpodcast⁠⁠⁠⁠ Send us a voice message - ⁠⁠⁠⁠⁠https://anchor.fm/proudlyasian/message⁠⁠⁠⁠⁠ Support us - ⁠⁠⁠⁠⁠https://ko-fi.com/proudlyasian⁠⁠⁠⁠ Email us - ⁠⁠⁠⁠⁠proudlyasianpodcast@gmail.com --- Support this podcast: https://podcasters.spotify.com/pod/show/proudlyasian/support

News and labour updates from the Asia Pacific region.We interview Tephalin Ou, President of the Cambodian Food and Service Workers Federation in Cambodia about the arrest of the Naga World Union Leaders.Asia Pacific Currents provides updates of labour struggles and campaigns from the Asia Pacific region. It is produced by Australia Asia Worker Links, in the studio of 3CR Radio in Melbourne, Australia.

In Cambodia, 11 union leaders and activists are on trial for organising a strike at NagaWorld – one of the countries largest corporations that owns gaming venues, restaurants, hotels and casinos. Teh charges are incitement to commit a felony.The case is the latest against the NagaWorld union members and part of a larger crackdown by Prime Minister Hun Sen's ruling Cambodian People's Party on unions ahead of a general election slated for July 23.My guest today is Taphalin Ou, the President of the Cambodian Food and Service Workers Federation in Cambodia.

Joe and Celia Ward-Wallace opened South LA Cafe with a mission to fight racial, social and economic inequality. Their next project? Overseeing the Natural History Museum's entire food and beverage program. The first season of "The Last of Us" concluded last Sunday, and mushrooms played a big role in this new, dystopian world. Tejal Rao asks: Are fungi here to destroy us or save us? Visoth Tarak Ouk aka Chef T was born in a refugee camp in Thailand to parents who survived the genocide of the Khmer regime in Cambodia. His family eventually settled  in Long Beach, where the chef developed a love for cooking and became a pillar of Southern California's Khmer community. Planning to enter the cream category of this year's PieFest? Margarita Manzke of Republique, Manzke, and Sari Sari is a judge, and she has tips on how to win a ribbon. From Haruki Murakami's stir fry to Maurice Sendak's chicken soup with rice, Adrienne LaFrance recalls the 12 most unforgettable descriptions of food in literature. Finally, Bill Addison finds Shanghainese cuisine among a field of Sichuan-dominant restaurants.

Joshua Walbolt AKA @lovefoodmore joins the show to speak with Feedfeed Senior Producer Alexa Santos (@alexawhatsfordinner) about his take on global cuisine and food content. Joshua has worked in several Michelin-starred restaurants and combines that expertise with his life experiences to make new and exciting dishes for restaurants and on social media!HRN is home to transformative exchanges about food. Our 35+ member-supported food podcasts empower eaters to cultivate a radically better world. This month, we're asking you to join us. Become a monthly sustaining member at heritageradionetwork.org/donate.The Feedfeed is Powered by Simplecast.

In the latest episode of Spill & Dish: A Specialty Food Association podcast, host Julie Gallagher, SFA's director of content, speaks with Channy Laux, founder of Angkor Cambodian Food about how she survived the Cambodian Killing Fields and after seeking refuge in the U.S., climbed the ranks of the biotech industry before trading it in to honor her late mother and her recipes by introducing Americans to authentic Cambodian ingredients and dishes. Listen here and follow Spill & Dish: A Specialty Food Association podcast wherever you get your podcasts.Spill & Dish is Powered by Simplecast.

As a storyteller, Hak Lonh looks to food as a way to share the rich history of Cambodia and its complex cuisine. Hak is Cambodian-Chinese-American. He was born in a refugee camp on the border of Thailand and Cambodia. His family immigrated to the US when he was a toddler. They fled, fought and eventually escaped the horrors of “The Killing Fields”, landing in Pennsylvania.His father, Kim, was able to secure a job due in part to his ability to speak French fluently. This skill and his natural talent eventually lead him to become a classically trained chef. Hak's mom, Bun, a phenomenal home chef in her own right, was also working and preparing meals to feed the family. Because of the historical challenges to Cambodia, Cambodians have had to rely on recipes and culinary traditions as one of the few ways to preserve their heritage. Hak's mother, in particular, faithfully goes to great lengths to prepare home cooked meals as a way to keep that heritage alive. In this way, food has always been an integral part of Hak's life.Gamboge is a Cambodian inspired deli, café, and marketplace. Offering Cambodian comfort classics, coffee, beer and natural wines. Founded by chef and filmmaker, Hak Lonh and his wife Jane Oh. Gamboge's mission is to bring together the stories and memories that make up modern day Cambodian cuisine, while honoring it's past.LINKS:Episode transcriptGambogeSalaw Machu KroengPrahokKhemlaNyum BaiWe have a website!Follow the show on InstagramEmail usFollow Jordan on Instagram or TwitterShout out to Shawn Meyers for the music and Jason Cryer for the art!

In this episode, Feedfeed Food Editor Alexa Santos virtually sits down to dinner with Davy Khy AKA @loveinmybelly. Davy is the daughter of immigrant parents who survived the Cambodian genocide in the late 1970s. She was born in a refugee camp before her parents immigrated to the U.S when she was barely a month old. After years of watching her mother cook, testing out her recipes, and traveling all over Cambodia, she has finally brought her mother's dishes to life through her memoir cookbook LOVE IN MY BELLY. Davy talks about her relationship with food, her culture, and what went into the production of this memoir cookbook.Heritage Radio Network is a listener supported nonprofit podcast network. Support The Feedfeed by becoming a member!The Feedfeed is Powered by Simplecast.

Labour updates from the Asia Pacific Region.Interview with Tepphalin Ou, the President of the Cambodian Food and Service Workers’ Federation (CFSWF), speaking about the current situation in Cambodia in relation to the outbreak of COVID-19.Asia Pacific Currents is a program of Australia Asia Worker Links.

A blend of a traditional Cambodian recipe and Australian tastes have helped Country Cob Bakery win the award for Australia’s Best Pie for the second year running. - វាគឺ​ជា​ការច្នៃបញ្ចូល​គ្នា​នៃ​គ្រឿង​ផ្សំ​ម្ហូបខ្មែរ ជាមួយ​នឹង​រស់ជាតិ​បែបអូស្រ្តាលី ដែល​បាន​ជួយ​ឲ្យ​ហាងនំប៉័ង Country Cob Bakery ឈ្នះ​នូវ​ពានរង្វាន់​នំផាយ​ដែល​ឆ្ងាញ់បំផុត​នៅ​អូស្រ្តាលី​ជា​លើក​ទី​ពីរ ក្នុង​អំឡុង​ពេល​២​ឆ្នាំ​ជាប់ៗគ្នា។

The Cambodian Food and Service Workers’ Federation has a newly elected President – a woman who was formerly herself a beer promotions worker. Listeners might recall the major campaign run back in 2016, in defence of women in teh beer promotions industry in Cambodia – this is where women are required to encourage tourists in night clubs to keep drinking, and are compelled to drink themselves, putting them in very dangerous situations.The Cambodian Food and Service Workers’ Federation represents workers across a very broad range of industries from beer promotions, to karaoke workers, to workers at Chevron. This newly elected president is Ou Tep Phallin, and she was in Australia in March this year as a guest of APHEDA and the International Food Workers Union.

The Cambodian Food and Service Workers’ Federation has a newly elected President – Ou Tep Phallin who was formerly herself a beer promotions worker.  Listeners might recall the major campaign run back in 2016, in defence of women in teh beer promotions industry in Cambodia – this is where women are required to encourage tourists in night clubs to keep drinking, and are compelled to drink themselves, putting them in very dangerous situations.  

Join the Dads as they celebrate their quarter-century episode deep in the dank dungeons of Earhammer Studios, with none other than its proprietor and sole beneficiary Greg Wilkinson (Brainoil, DeathgraVe). Things get weird fast and everyone involved becomes very uncomfortable. Will the Dads get out alive?!  Also discussed: Unexplained Swelling, The Removal of Testament-Related Memories, Oxiplegatz Chatz, Two Thirty-Gallon Trashcans Full of Empty Olympias (Courtesy of Schlong), Spiking Our Downloads By Just Dying, Nasty Sax, A Klean Kanteen Full of Urine, The Unhinged Guy From Pavor/Bethlehem, Graves At Seaside, Podcast of the Year Material, Skydiving Without A Parachute, A Totally Forgettable Recording Experience, Pig Champion On A Diet, Sacramento Jack Lemmon, The Italian Word For "Viagra", Please, My Father Was Mr. Brainoil, Grampas of Sludge, Party Fouls, Thomas Hatin' Church, Evanescencey Lady-Singing, Cambodian Food, Just "Pibb", Kids These Days And Their "Internet Memes", Chad Gailey's Green Card, Day of the Dad, Awesome Lawnmowers, The Other Deicide, Emailing From Five Feet Away, Origins of the Dickhammer, Camping With Fern, Too Extreme! vs Extreme 2, Lobotomized, Phlebotomized, Band Tinder, Fretless Bass, A Zornesque Element, You're Invited! (In Spirit), "I'll Suck Your Dick For An Old Tin Can", by Stevie Nicks and Tom Petty, Scene Luminaries, What You Can And Can't Be Proud Of, Showin' Some Ankle, Exit The Void, Closing Lots of Pornhub Tabs, Goatcunt, Terms of Endearment, Those Knuckleheads in Congress, Part 7, Diminutive Skinsman Ira Harris, Tone Boners, Alternative Rock And The Alt-Right, An Elvis Impersonator That Pisses On You, Sex Solicitation, Don't Be A Possum, You CAN Be Replaced, Listener Emails, The DMD Bump, and, of course, Fatherly/Gregerly Advice. It's a solid B minus! Music: Seance, "Who Will Not Be Dead" DeathgraVe, "Seeping Through The Shoebox" The Dads will be performing LIVE as part of the annual Illogical Contraption Halloween Special Wednesday, November 1st at the Punchline in San Francisco!   (PS: Debra Winger Dies At The End.)

Labour updates of workers struggles around the Asia Pacific region and local events.Interview with Yon Sineat from the Cambodian Food and Service Workers’ Federation on labour issues in Cambodia and her solidarity trip and training in Australia.Asia Pacific Currents is a program of Australia Asia Worker Links. 

Labour updates from the Australia, China and Afghanistan.Extended interviews with San Mora and Yon Sineat from the Cambodian Food and Services Workers Federation on organising workers in Cambodia and the issues that workers face.Asia Pacific Currents is a program of Australia Asia Worker Links.

The Australian Council of Trade Unions held its annual conference from teh 26th to teh 28th of May 2015.  A number of international guests were invited, and among them, Sineat Yon from the Cambodian Food and Service Workers' Federation.  Accent of Women had an opportunity to interview her about organising unions in Cambodia.