Podcasts about Cantonese

learn how to write 又 (again)

learn how to post comments about a family gathering

SEASON 2 - EPISODE 196 Drew Kunin - Production Sound Mixer In this episode of the Team Deakins Podcast, we speak with production sound mixer Drew Kunin (DISCLOSURE DAY; HER; CROUCHING TIGER, HIDDEN DRAGON). Throughout the episode, Drew helps us understand how a production sound mixer might do his or her job in a number of different circumstances, drawing on experiences ranging from building a recording booth on wheels for HER to mixing CROUCHING TIGER phonetically using a pinyin script. Drew also describes the type of equipment he might use in certain situations, and he reflects on the changes in technology and in technique he's witnessed since he started his career. He later shares his approach to mixing tracks on set, and we discuss how his mixes can influence what happens in post. Drew also recounts his experience of being one of two Americans on the crew of CROUCHING TIGER in China, and he gives us a quick demonstration on the difference between Mandarin and Cantonese. We worked with Drew on THE GOLDFINCH and THE SECRET GARDEN, and we had a great time catching up with him. - This episode is sponsored by Aputure

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learn vocab related to a school

在忙碌中迷失了節奏？讓心靈深呼吸。《城市使命》每日 7–10 分鐘短篇靈修，為你的日常靈性充電！我們透過經文與生命見證，把你的通勤與休息時間，轉化為與神對話的神聖時刻。不長篇大論，只給你最純粹的屬靈養分。現在就收聽，在城市的喧囂中找回你的屬靈方向！Overwhelmed by the hustle? Take a deep breath. We offer 7–10 minute short devotionals to recharge your spirit on the go. Through quick biblical insights and powerful testimonies, we turn your commute or coffee break into a divine dialogue. Simple, deep, and exactly what your soul needs today. Tune in now, quiet the noise, and realign your spiritual compass!

discover effective strategies and tips for learning Cantonese

在忙碌中迷失了節奏？讓心靈深呼吸。《城市使命》每日 7–10 分鐘短篇靈修，為你的日常靈性充電！我們透過經文與生命見證，把你的通勤與休息時間，轉化為與神對話的神聖時刻。不長篇大論，只給你最純粹的屬靈養分。現在就收聽，在城市的喧囂中找回你的屬靈方向！Overwhelmed by the hustle? Take a deep breath. We offer 7–10 minute short devotionals to recharge your spirit on the go. Through quick biblical insights and powerful testimonies, we turn your commute or coffee break into a divine dialogue. Simple, deep, and exactly what your soul needs today. Tune in now, quiet the noise, and realign your spiritual compass!

Hello voices from the bench community, John Wilson here and I wanted to share some news about the evolution of the Programill lineup. Most importantly, Ivoclar's new PrograMill 7. What stands out right away is the reduced air consumption this mill requires, but what you'll notice first is that impressive new touchscreen. For us, the biggest advantage has been increased spindle power. My laboratory's known for these larger cases with complex geometries, and I can tell you that extra power really makes a difference. Next time you see your Ivoclar representative, be sure to ask about the PrograMill 7 and tell them John Wilson sent you. Thank you. At exocad Insights in beautiful Mallorca, we finally caught up with Felix from Imagine USA—and the timing couldn't have been better. As an exocad dealer on the front lines of digital dentistry, Felix shared his excitement about the strong turnout, the familiar faces, and most importantly, the innovation coming from exocad. What stood out most? The new exocad Hub and its cloud-based capabilities, along with powerful AI-driven tools inside DentalDB designed for efficient batch processing. For Felix and the Imagine team, it's not just about seeing what's new—it's about putting it to the test. By running new features through their own production facility first, they ensure real-world performance before bringing solutions to their customers. Beyond the technology, Felix emphasized the value of being there in person—connecting face-to-face with partners, having meaningful conversations, and stepping back to see where the industry is headed. And of course, doing it all in Mallorca doesn't hurt either. "LIVE" again at the 2026 DLAT meeting, two very different conversations came together around one common theme: the future of dental technology is still being shaped by passionate people willing to learn, teach, and adapt. First, the podcast catches up with returning guest Tiffany Prater from Destination Orthodontic Lab, who shares how her lab journey has evolved from running a large commercial space with employees to building a smaller, more personal business focused on private practices and hands-on craftsmanship. Alongside her is Sydney Ribera, a young technician discovering orthodontics through mentorship, creativity, and a fascination with bending wire and pouring colorful acrylic retainers. The conversation dives into the realities of learning ortho in today's digital world, the importance of organizations like the Orthodontic Resource Group, and why mentorship still matters more than ever in a profession where most of the training happens shoulder-to-shoulder. Then the crew sits down with Marlin Gohn from Argen to talk about everything from next-generation zirconia to massive dental labs in China and the surprisingly common mistakes labs make when choosing disc sizes for milling. Marlin breaks down Argen's new gradient translucency zirconia, explains why nesting strategy matters more than most labs realize, and shares real-world troubleshooting tips that can save labs time, money, and remakes. The conversation also wanders through SLM frameworks, milled gold crowns, PFMs, translating lectures in China, and why some old-school techniques still outperform the newest trends. Special Guests: Marlin Gohn CDT, Sydney Ribera, and Tiffany Prater CDT.

learn how to write 厶 (private)

Shot on a shoestring in six wild weeks, CHUNGKING EXPRESS is the movie that put legendary Hong Kong filmmaker Wong Kar Wai on the international map—along with his star, pop diva Faye Wong...and her Cantonese cover of The Cranberries's hit "Dreams."In this classic episode form our archives, host Rico Gagliano learns how the song, the director, and the singer all came together to capture Hong Kong at a moment of anxiety and hope—and how the tune still unites people in karaoke bars across Asia.Featuring Cranberries guitarist Noel Hogan, Hong Kong-born indiepop star Emma-Lee Moss (aka Emmy The Great), "Chungking" score co-composer Roel A. Garcia, and NPR critic-at large John Powers—the author, with Wong Kar Wai, of "WKW: The Cinema of Wong Kar Wai."CHUNGKING EXPRESS is now streaming on MUBI in Italy, the Netherlands, Latin America, and many other countries.Wong Kar Wai's full new series BLOSSOMS SHANGHAI is exclusively streaming on MUBI in France, Germany, Italy, the Netherlands, Latin America, and many other countries. To stream some of the films we've covered on the podcast, check out the collection Featured on the MUBI Podcast. Availability of films varies depending on your country.MUBI is a global streaming service, production company and film distributor dedicated to elevating great cinema. MUBI makes, acquires, curates, and champions extraordinary films, connecting them to audiences all over the world. A place to discover ambitious new films and singular voices, from iconic directors to emerging auteurs. Each carefully chosen by MUBI's curators.

learn how to post comments about Chinese New Year

在忙碌中迷失了節奏？讓心靈深呼吸。《城市使命》每日 7–10 分鐘短篇靈修，為你的日常靈性充電！我們透過經文與生命見證，把你的通勤與休息時間，轉化為與神對話的神聖時刻。不長篇大論，只給你最純粹的屬靈養分。現在就收聽，在城市的喧囂中找回你的屬靈方向！Overwhelmed by the hustle? Take a deep breath. We offer 7–10 minute short devotionals to recharge your spirit on the go. Through quick biblical insights and powerful testimonies, we turn your commute or coffee break into a divine dialogue. Simple, deep, and exactly what your soul needs today. Tune in now, quiet the noise, and realign your spiritual compass!

在忙碌中迷失了節奏？讓心靈深呼吸。《城市使命》每日 7–10 分鐘短篇靈修，為你的日常靈性充電！我們透過經文與生命見證，把你的通勤與休息時間，轉化為與神對話的神聖時刻。不長篇大論，只給你最純粹的屬靈養分。現在就收聽，在城市的喧囂中找回你的屬靈方向！Overwhelmed by the hustle? Take a deep breath. We offer 7–10 minute short devotionals to recharge your spirit on the go. Through quick biblical insights and powerful testimonies, we turn your commute or coffee break into a divine dialogue. Simple, deep, and exactly what your soul needs today. Tune in now, quiet the noise, and realign your spiritual compass!

Maddie Ballard (she/her) is a writer of mixed Chinese heritage from Aotearoa New Zealand. Her debut essay collection was published as Bound: A Memoir of Making and Remaking (The Emma Press, 2024) in the UK and Patchwork: A Sewist's Diary (Tin House, 2025) in the US. She co-edits Starling, a literary journal for emerging New Zealand writers, and writes a sporadic Substack. She currently lives in Melbourne. In Patchwork, a charming and evocative sewist's diary, Maddie Ballard explores the making (and sometimes remaking) of seventeen specific garments over a period of great change in her life—from a jacket lined with the embroidered Cantonese names of her female ancestors, to a dressing gown made as a gift for a dear friend, to an eco-friendly, zero-waste dress. As the wardrobe grows, so too does Maddie. From her first off-kilter dresses and coats to perfectly fitting pants, readers follow along as she learns to navigate the world around her and how she sees herself in it—both as she is and as she hopes to be. Stitch by stitch, word by word, Maddie drafts her own patterns for ways of living. Throughout the diary, delightful illustrations bring Maddie's creations to life on the page. With a focus on the practical comfort and pleasure provided by sewing in a time of personal renewal, Patchwork: A Sewist's Diary is a warmhearted celebration of the value of craft in the modern age. This episode of Sew Organised Style podcast for SewOver50 was both video and audio produced by Maria Theoharous in her sewing room. With permission of Maddie. Sound by Kaneef on Youtube Many thanks for the ongoing monthly support of the podcast's Patreon contributors. Their paid Patreon membership enables me to create these video and audio podcasts for free. You can find Sew Organised Style podcast, spelt with an s not a z, on Apple Podcasts, Spotify, Amazon Music, YouTube, or wherever you get your podcasts And yes. If you live in Australia and decide to purchase your own Mimiquin custpm dressform, I'll be your body scanner for Mimiquins UK. Tag your makes using @sharesewover50 to be able to find your makes in chronological order on Instagram. I look forward to joining you in your sewing room next time. Stay safe everyone. Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

discover effective strategies and tips for learning Cantonese

在忙碌中迷失了節奏？讓心靈深呼吸。《城市使命》每日 7–10 分鐘短篇靈修，為你的日常靈性充電！我們透過經文與生命見證，把你的通勤與休息時間，轉化為與神對話的神聖時刻。不長篇大論，只給你最純粹的屬靈養分。現在就收聽，在城市的喧囂中找回你的屬靈方向！Overwhelmed by the hustle? Take a deep breath. We offer 7–10 minute short devotionals to recharge your spirit on the go. Through quick biblical insights and powerful testimonies, we turn your commute or coffee break into a divine dialogue. Simple, deep, and exactly what your soul needs today. Tune in now, quiet the noise, and realign your spiritual compass!

learn how to write 厂 (cliff)

What happens when a researcher's own story becomes part of the data? And how do you ethically navigate moments when participants' emotions – joy, frustration – surface in the interview process?In this episode, Dr Hakan Ergül speaks with Stephanie Hoi-Ying Chan, a PhD student at IOE. Stephanie's doctoral research explores the lived experiences and professional identity development of primary music teachers in Hong Kong.Drawing on her background as a classically trained musician and former primary music teacher, Stephanie reflects on the ethical tensions of managing multiple identities in the field, handling emotionally charged interviews, and translating rich Cantonese narratives into English without losing meaning or voice.Full show notes and links: https://www.ucl.ac.uk/ioe/news/2026/may/between-identities-emotions-and-ethical-practice-fieldwork-research-ethicsMore IOE Insights podcasts: https://uclioe.info/podcastUCL Institute of Education: https://ucl.ac.uk/ioe

Get your learning gifts for the month of May 2025

Get your learning gifts for the month of May 2026

Ahead of Mother's Day we're talking to Cassandra Lam of Mama Lam's about her own mama's Malaysian curry chicken that she ate almost weekly growing up. Her mom missed Malaysian flavors so much that she perfected her curry paste, plus a few others, and Mama Lam's was born. We talk with Cassandra about growing up with a Malaysian mom, Cantonese dad, and as a New Yorker, making the leap from marketing to a small food business, and her OG food pop-ups. And of course, we spend time talking about Mama Lam herself. She's not a regular Tiger Mom, she's a chill Tiger Mom. Plus Cassandra talks us through the other Mama Lam's products and gives us great tips on what to make with them. Not even sponsored at all. We just love this curry paste and can attest to how good this curry chicken is!!

在忙碌中迷失了節奏？讓心靈深呼吸。《城市使命》每日 7–10 分鐘短篇靈修，為你的日常靈性充電！我們透過經文與生命見證，把你的通勤與休息時間，轉化為與神對話的神聖時刻。不長篇大論，只給你最純粹的屬靈養分。現在就收聽，在城市的喧囂中找回你的屬靈方向！Overwhelmed by the hustle? Take a deep breath. We offer 7–10 minute short devotionals to recharge your spirit on the go. Through quick biblical insights and powerful testimonies, we turn your commute or coffee break into a divine dialogue. Simple, deep, and exactly what your soul needs today. Tune in now, quiet the noise, and realign your spiritual compass!

在忙碌中迷失了節奏？讓心靈深呼吸。《城市使命》每日 7–10 分鐘短篇靈修，為你的日常靈性充電！我們透過經文與生命見證，把你的通勤與休息時間，轉化為與神對話的神聖時刻。不長篇大論，只給你最純粹的屬靈養分。現在就收聽，在城市的喧囂中找回你的屬靈方向！Overwhelmed by the hustle? Take a deep breath. We offer 7–10 minute short devotionals to recharge your spirit on the go. Through quick biblical insights and powerful testimonies, we turn your commute or coffee break into a divine dialogue. Simple, deep, and exactly what your soul needs today. Tune in now, quiet the noise, and realign your spiritual compass!

Join co-hosts Adrian M. Gibson, M.J. Kuhn & Greta Kelly as they chat with bestselling author Sunyi Dean about her new novel The Ghost with a Thousand Faces, Chinese ghosts and folklore, Cantonese humor, Kowloon Walled City and the horrors of war, juggling multiple timelines, the Publishing Rodeo Podcast and transparency about publishing, living around the world, persistence and community, representations of neurodivergence in SFF, balancing work with family, messy first books and more.NOTE: This is part one of a two-part chat with Sunyi. Stayed tuned next week for her writing masterclass on Writing for the Reader Experience.

Faiyaz Kara, restaurant critic for the Orlando Weekly, shares his reviews of local eateries, including Moon Wok Kitchen & Lounge on International Drive that features Cantonese classics, Mordisco Steakhouse, 3 New restaurant openings, and more.

Faiyaz Kara, restaurant critic for the Orlando Weekly, shares his reviews of local eateries, including Moon Wok Kitchen & Lounge on International Drive that features Cantonese classics, Mordisco Steakhouse, 3 New restaurant openings, and more.See omnystudio.com/listener for privacy information.

在忙碌中迷失了節奏？讓心靈深呼吸。《城市使命》每日 7–10 分鐘短篇靈修，為你的日常靈性充電！我們透過經文與生命見證，把你的通勤與休息時間，轉化為與神對話的神聖時刻。不長篇大論，只給你最純粹的屬靈養分。現在就收聽，在城市的喧囂中找回你的屬靈方向！Overwhelmed by the hustle? Take a deep breath. We offer 7–10 minute short devotionals to recharge your spirit on the go. Through quick biblical insights and powerful testimonies, we turn your commute or coffee break into a divine dialogue. Simple, deep, and exactly what your soul needs today. Tune in now, quiet the noise, and realign your spiritual compass!

在忙碌中迷失了節奏？讓心靈深呼吸。《城市使命》每日 7–10 分鐘短篇靈修，為你的日常靈性充電！我們透過經文與生命見證，把你的通勤與休息時間，轉化為與神對話的神聖時刻。不長篇大論，只給你最純粹的屬靈養分。現在就收聽，在城市的喧囂中找回你的屬靈方向！Overwhelmed by the hustle? Take a deep breath. We offer 7–10 minute short devotionals to recharge your spirit on the go. Through quick biblical insights and powerful testimonies, we turn your commute or coffee break into a divine dialogue. Simple, deep, and exactly what your soul needs today. Tune in now, quiet the noise, and realign your spiritual compass!

learn how to write 卩 (seal)

discover effective strategies and tips for learning Cantonese

在忙碌中迷失了節奏？讓心靈深呼吸。《城市使命》每日 7–10 分鐘短篇靈修，為你的日常靈性充電！我們透過經文與生命見證，把你的通勤與休息時間，轉化為與神對話的神聖時刻。不長篇大論，只給你最純粹的屬靈養分。現在就收聽，在城市的喧囂中找回你的屬靈方向！Overwhelmed by the hustle? Take a deep breath. We offer 7–10 minute short devotionals to recharge your spirit on the go. Through quick biblical insights and powerful testimonies, we turn your commute or coffee break into a divine dialogue. Simple, deep, and exactly what your soul needs today. Tune in now, quiet the noise, and realign your spiritual compass!

在忙碌中迷失了節奏？讓心靈深呼吸。《城市使命》每日 7–10 分鐘短篇靈修，為你的日常靈性充電！我們透過經文與生命見證，把你的通勤與休息時間，轉化為與神對話的神聖時刻。不長篇大論，只給你最純粹的屬靈養分。現在就收聽，在城市的喧囂中找回你的屬靈方向！Overwhelmed by the hustle? Take a deep breath. We offer 7–10 minute short devotionals to recharge your spirit on the go. Through quick biblical insights and powerful testimonies, we turn your commute or coffee break into a divine dialogue. Simple, deep, and exactly what your soul needs today. Tune in now, quiet the noise, and realign your spiritual compass!

在忙碌中迷失了節奏？讓心靈深呼吸。《城市使命》每日 7–10 分鐘短篇靈修，為你的日常靈性充電！我們透過經文與生命見證，把你的通勤與休息時間，轉化為與神對話的神聖時刻。不長篇大論，只給你最純粹的屬靈養分。現在就收聽，在城市的喧囂中找回你的屬靈方向！Overwhelmed by the hustle? Take a deep breath. We offer 7–10 minute short devotionals to recharge your spirit on the go. Through quick biblical insights and powerful testimonies, we turn your commute or coffee break into a divine dialogue. Simple, deep, and exactly what your soul needs today. Tune in now, quiet the noise, and realign your spiritual compass!

在忙碌中迷失了節奏？讓心靈深呼吸。《城市使命》每日 7–10 分鐘短篇靈修，為你的日常靈性充電！我們透過經文與生命見證，把你的通勤與休息時間，轉化為與神對話的神聖時刻。不長篇大論，只給你最純粹的屬靈養分。現在就收聽，在城市的喧囂中找回你的屬靈方向！Overwhelmed by the hustle? Take a deep breath. We offer 7–10 minute short devotionals to recharge your spirit on the go. Through quick biblical insights and powerful testimonies, we turn your commute or coffee break into a divine dialogue. Simple, deep, and exactly what your soul needs today. Tune in now, quiet the noise, and realign your spiritual compass!

learn how to write 卜 (divination)

Hosted by David and Nycci Nellis. On today's show: · Kevin Tien, James Beard finalist and the owner of DC's award-winning Moon Rabbit, is teaming for the second time with Alan Vo to open Chao Ban, bringing Vietnamese street food to Tysons Galleria. Kevin joins us in the studio; · Whiskey maker Ari Sussman, the man behind the famous Whiskey JYPSI brand and the Whiskey Network's“2024 Whiskey Maker of the Year,” joins us for tastes and talk of some of the finest bourbons known to mankind; · The Canton Disco team is in. Owner Brian Schram, executive chef Timothy Yu, and yet another James Beard Award finalist, beverage director Brent Kroll, give us the 411 on their new Cantonese-inspired café, restaurant and bar opening on 1st Street SE. · Then we all join in a panel discussion on the future of distilled spirits at a time of rising prices and diminishing interest in alcoholic beverages. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

learn essential words for talking about art

If someone asked you about French, Korean, or Thai food, you could probably name some signature flavors and dishes. I certainly can. Well, what about American food? What stands out for you there and what IS it, really? Today we're going to dig into the roots of American cuisine with food journalist David Page, who initially was an investigative journalist but turned his attention to food. And he's author of a book called Food Americana: The Remarkable People and Incredible Stories Behind America's Favorite Dishes. But you might also know David's work from television. He was executive producer on the hit series Diners, Drive-Ins, and Dives for 11 years. He has two Emmy awards and has his own podcast series, which is excellent, called Culinary Characters Unlocked. Interview Transcript So, here's the book: Food Americana. It's really a wonderful read and, you know, every case study you go through in the book, like pizza, Chinese food, Mexican food, every one is completely fascinating. I'd love to dive in and hear more about your thoughts about how all this unfolded. So, is there such a thing as American cuisine and how did you come to write this book, Food Americana? Well, the short answer is yes, there's American Cuisine. I came to write it out of personal experience. I became really deeply interested in food when I was posted overseas for NBC News as a producer and traveling from country to country, pre-Internet. And not ever having expected to leave America. I mean, they called me up one day and said, Hey, you wanna move to England? And from there I moved to Germany and then Budapest, Hungary. I was remarkably unprepared for all of the places I was being sent. And I kind of had a study pretty quickly. And I found that one of the best ways to understand a country or culture was through its food. You know, why do they eat so much wild boar in Tuscany? Well, because it was historically a poor region. And if you wanted to eat, you had to kill something. And what you were most likely to find that you could kill was a wild boar. When you go to Strasburg in France, why are you eating Germanic choucroute, which is, you know, pork on top of sauerkraut. Well, that reveals to you that that area went back and forth in terms of which country owned it forever. And that really awakened in me a deep interest in food. When I got back to the States, I eventually ended up creating Diners, Drive-Ins and Dives. And that got me deep into American food, if you will. And, more and more over time, I stockpiled stories and interests and decided as all TV producers do eventually, whether they actually act on it or not. Everyone thinks it's easy to write TV and it's hard to write a book. Those of us who are TV producers carry a chip on our shoulder because frankly, it's harder to write for television. You can't just sit down and type out whatever you want to type out. You've got to figure out the words that integrate with the pictures and that can move the pictures forward. But, you know, we all think we have a book in us, and I said, what interests me? And it was this. And I dived in; thoroughly enjoyed the process. To answer the other half of the question, I came to the conclusion looking at everything that I had put on Diners, looking at every place that I liked eating in various towns, there was a cuisine. It was something we constructed, much like we constructed American democracy out of other countries and cultures. And you know, when you go to a Chinese restaurant in America, all of us have gone with that real bore who looks up and says, this isn't authentic Chinese food. Well, no, it's not authentic Chinese food. It is authentic Chinese American food. Just as, with the exception of something called polpette, which are very small round meatballs, there are no meatballs as we know them in Italy. When the poorest of the poor left Southern Italy to come to the United States in the 1800s, to their shock when they got here, they found out that being poor here was different than being poor there, where even pasta was considered a luxury item and only enjoyed on a Sunday, if ever. Here, poor people could afford meat. And that is what created Italian American cuisine, which is to a great extent based on abbondanza, you know, a whole lot of everything. I live in New Jersey where red sauce cooking means open your belt and, you know, strap in for a few hours of absolute gluttony. And we've done that with bagels from Poland. In Poland, they weren't quite what they are here. But they were similar, and they were sold by Jewish peddlers in the streets on long sticks. Because they had holes in the middle, you could, you could stack 'em on the sticks and young kids would walk around the town square shouting in polish. I don't know the actual words but shouting something that translated as bagels and lemonade. When Jewish immigrants arrived in the United States, packed into the Lower East side into tenements, they did what they knew how to do. And bakers started making bagels which then became far more than a Jewish food. They became a New York food. And then in horribly awful incarnations, they became an American food. I would argue it's still hard to get a decent bagel outside of New York for any number of reasons, but bagels are American cuisine now. They're not the bagels per se that were eaten in Poland. But there's something from another country that we took and made into our own. And by the way, the cuisine continues to evolve. It now includes Vietnamese banh mi. As more and more cuisines are sampled here, they're modified by the lack of availability of original ingredients for the immigrants who are here who have to look for alternatives. And they're modified to suit broader tastes. You know, the original spices of much of Mexican cuisine... and when I say Mexican cuisine, it was basically the food of the Nortenos, Northern Mexico, because as with all countries, Mexico is a combination of cuisines based on regionality. But, when Americans started sampling, quote, Mexican cuisine, unquote, much of it was too hot for us. For the most part, those people who had lived in what was Mexico who were now living in America after the Mexican American war, when America seized half of Mexico. Those who opened restaurants realize that, you know, if you want a broader clientele, you better tone things down. That's the Americanization of another culture's food, and that is American cuisine. I'm hoping you wouldn't mind taking a little detour and talk about how magical it is to connect with a culture through food and through the people you meet in that context. You and I were talking before we started recording and you mentioned a trip you made to Spain and how wonderful this particular connection was. And I was thinking about some things I've done recently that have connected me with people and their history through their food. And there's something very magical about that. But tell us about your trip to Spain because I thought it was very interesting. My wife and I went to Spain a few years ago, and I had worked in Spain a fair amount when I was overseas as a journalist. But I'd never really had the opportunity to do much vacation in Spain. And I can't remember if it was Madrid or Valencia, it may have been Valencia. But we signed up for a half day cooking course. And we showed up and it was taught by somebody's grandmother. I made the mistake of trying to be polite and use my leftover high school Spanish, and I was the only one who in the class who did. So, she decided I was fluent, which I'm not. But she and I had a lengthy conversation during the class, which consisted of her saying things I did not understand in me nodding my head and saying, si. But it was just a remarkably wonderful experience to have my hands on and in and be learning about another culture. You know, one of the things I realized when I first started traveling much of the world for NBC and again, I had never expected to be sent overseas, was that there are a million ways to do things. You know, this is going to sound kind of gross, but until you go overseas and you realize there are different shapes to toilets, you know, people look at the same problem and figure it out in slightly different ways. You learn that there are multiple ways to approach things, to address things, to do things. And first of all, the cooking in Spain is extraordinary. And it's an underappreciated cuisine here in the United States. But, you know, we're in cooking class making a Spanish tortilla, which is not a Mexican tortilla. Mexican tortilla obviously is a disc of dough, either corn or wheat, depending upon the region. A tortilla in Spain is an omelet, but more than an omelet, it's kinda like a frittata. It's a very thick, almost spongy, egg-based product with potatoes in it. And making that and learning how to make that and the way that this teacher had clearly been making it, that she had learned from her mother, who had learned from her mother. You know, you turn it upside down to get it out of the dish. It was just a wonderful experience. And look, I've been fortunate enough to have that experience in any number of countries. This one, wasn't terribly culinary, but I was in Moscow in a bar frequented by locals. And this was under the Soviet Union; it was a long time ago. But they had the bars for Westerners where they took dollars and served the good vodka, which Russians could not get by the way. I mean, there was no Stoli for Russians. But we were in this real low rent bar and a guy sat down next to me with Asian features. And through, kind of, hand signals and some assistance from I guess one of the NBC translators or something, we exchanged life stories. It turned out he was visiting from Siberia to do some kind of business. Had never been to the big city. And he had... everything in the Soviet Union was crappy. I mean, it was made of plastic. He had a plastic briefcase. But he was here on business apparently. And as we got drunker and friendlier and you know, arms around each other and hail fellow well met, he opened his briefcase to reveal that it was filled with salted fish. He had brought his own delicacy from home because you never know what you're going to find in the big, bad city. And sitting at that bar, I had me some Siberian salted fish and it was damn fine. What a neat experience. Oh, it was fantastic. Just fantastic. You've reminded me, and I was mentioning this to you as well, but I love barbecue of all kinds from all places. And the North Carolina form of barbecue is typically pulled pork. And the Eastern part of the state is famous for cooking whole hogs, the Western part for cooking just the pork shoulder. But in the Eastern part they say they talk about cooking everything but the squeal. And there's a local restaurant in Raleigh, which is about a half hour for me and where I live in Durham. And there's a well-known barbecue icon in North Carolina named Sam Jones, who's the third generation of his family to run a restaurant in a little town called Aiden, North Carolina, which is frequently considered the best barbecue place in the state. Sam, at his restaurant in Raleigh, was running a half a day intensive workshop for those of us out there in the world who want to learn more about it. I took that workshop and it was a wonderful experience just like you're talking about. Because not only did I learn about the techniques of cooking the food and I was in their smokehouse, and it was just a great experience. But this fellow, Sam himself, was a really interesting character. And to hear about his family history and what the food means to them and how they learned the traditions and stuff was just absolutely fascinating. And I'm reaching for, I got a copy of a book he wrote on whole hog barbecue. There's Sam himself and with... Daniel Vaughn the writer. Yes, that's exactly right. What a great experience. I feel as you do that connecting with cultures through their food and meeting the people is just an incredible experience. Let's get back to your book now, Food Americana. So, you gave us the example of bagels, you talked a little bit about Chinese food, but give us some more richness to how these foods might have begun and what kind of forms they took in America. And I know you talked about pizza as one example. I thought the pizza one was especially interesting. Part of it is because I spent many years of my career at Yale University and was surrounded by New Haven Pizza, which was unbelievable. Which is called what? Apizza? Apizza. Yes. Well, that's coal-fired thin crust, right? Coal-fired. You know, I could go in one of those restaurants and just order crust and be happy. It was that good. What I found interesting in researching one of the New Haven pizzas that's legendary is clam pizza. And what I learned was that the clams weren't from Connecticut. That they were brought in from someplace else. I just assumed, because, you know, you got the water there that that was a local thing. And apparently it was not, which surprised the hell outta me. I mean, I live on the coast of New Jersey and there's a place down here that does its version of clam pizza and it is local clams. Oh, that's interesting. Pizza was the food of the poor in the South of Italy. Pizza was basically dough with a little bit of tomato. And if you had a couple of bucks that day, that week, maybe you put a piece of lard on top. I mean that, that was it. And when the immigrants began arriving in the United States and found that good food was easier to obtain, that's when pizza started to morph into what we know it as today. Now the wheat in Italy was different than the wheat here. The form of a fire being used was different. I'm trying to remember, I guess it was coal in New York at the time, and wood in Italy. So, you ended up with a different kind of crust in terms of airiness and crispness. But what you also ended up with is a perfect example of the development of American cuisine. Which is every place that pizza went, it was different. It evolved based on what was available in a particular region. You've got pizza in, I think it's St. Louis, maybe Kansas City, where they use kind of a processed provel cheese. I guess it's St. Louis. Because that's what they had. That's nothing. It's not mozzarella. It's not Parmesan. It's the local cheese. Or you have pizza in Old Forge, Pennsylvania, that was created for the miners by a bar owner using what is rumored to have been government cheese. These were poor people. So that's how that developed. You've got Detroit Pizza, which is having a renaissance moment now, but it has its square shape because it was initially baked in these blue steel automotive pans. They may have been oil pans that were liberated either from an auto factory or a parts supplier. You know, Chicago Pizza certainly developed in a unique way, although there are two kinds of Chicago pizza. There's the deep dish that, it's really a frigging casserole. And then there's cracker thin pizza that, that's delightful. But you see pizza developing according to what's around it. I mean, it's the perfect example of local, regional, seasonal. And then as pizza became a self-perpetuating thing, it then became a kind of a palette for creative American chefs to go nuts. The iconic decision being Wolfgang Puck at Spago in Beverly Hills. Putting what would be politely called smoked salmon, what else? New York Jews would call lox on a pizza with creme fresh and, you know, reinventing the world. In fact, the real reinvention of pizza in that way occurred at California Pizza Kitchen in California, where barbecue chicken pizza became a big deal. And pizza continues to evolve. I mean, I had a debate the other day with the owner and chef at an Italian restaurant about whether or not pineapple goes on pizza. And I obviously, I think that Hawaiian pizza with pineapple and ham is a war crime. He argues that doing what he does, which is a not canned pineapple but fresh pineapple that is macerated, chopped, and served with, I think, pork cheek as opposed to ham. Some more subtle, substantial use of pork that is in fact a terrific combination of flavors. And I'm not going to argue with him because that actually sounded pretty damn good. It does sound good. You know, pizza continues to evolve. What's interesting with pizza is, and I have this complaint with so much of how Americans consume food, is that given the choice between a great local pizzeria and BS factory like Dominoes, so much of America picks Dominoes. I mean, at the time I wrote the book a few years ago, 60% of pizza was sold at chains; 40% was sold at independents. But why, why would you possibly pick this cookie cutter piece of crap when somebody down the street from you is doing it right? You just remind me of so much, and when you mentioned Old Forge, Pennsylvania, when I read that in your book, I have a good friend who lives in Philadelphia. And I got in touch with him. I said, oh, I need to come up to Philadelphia, and we need to make a road trip to the Martin Guitar Factory in Nazareth, Pennsylvania. And then go down to Old Forge and try this pizza David Page was writing about and stuff. And it's just fun to do this. And I did this recently. I told you earlier, I'd made a road trip and driven part of Route 66 through Oklahoma. And stopped in this little town El Reno and had the famous Oklahoma onion burger at Johnny's and sat at the counter and talked to the cook. And I enjoyed that as much as any four-star, high end, hundreds of dollars meal. It just, it's fun. Well, but there is a misunderstanding of what good food is. I liked, well, many things about what Pete Wells did when he was a New York Times food critic. But one of the things I really liked was the fact that he evaluated restaurants based on their intent. You could be a three-star taco stand. If the promise you are making to someone is, I'm gonna make you the best goddamn taco you ever had. You have to evaluate that based on that. Not, is it La Verna dining? And frankly, our hangup with and fascination on high end haute cuisine, $350 a plate, little, tiny morsels of shit. I much prefer real food. And, you know, the foodie culture goes nuts for stuff that is fru fru, and they did this, and they did that. Making the perfect hamburger in El Reno, Oklahoma, and you know, I talked about how in Tuscany boar was the food of poverty. Onion burgers, which are considered by some purest to be the finest form of hamburger came out of, I think it was the Depression. It was certainly a time of poverty. Where you stretched a burger by adding onions to the meat. And that's a wonderful, wonderful thing. Now, I don't think it was... is El Reno outside Oklahoma City? Yes. It's within an hour drive. Yeah. It's near Tinker Airbase. El Reno is where, I included this in the book, there is a fabulous sushi restaurant in a gas station. Now the local clientele heavily Air Force people who have been in Asia, but apparently, it's phenomenal sushi. And interestingly enough, I just interviewed the chef owner of three restaurants in Oklahoma. He has a restaurant called Gray Sweater, which is highly upscale, and he has a couple of others. He was telling me that the food scene in Oklahoma has been really, really booming under the radar. And I went to school in Oklahoma. I was thrown out of both major state universities. And you know, back when I went, it was great chicken fried steak. There was some barbecue that was basically Texas barbecue that had migrated North. But I didn't see Oklahoma as culinary heaven. And apparently, it's quite the place to eat these days. I would agree with that. I went to some really fine restaurants when I was there. Plus the people are just lovely. Oh, yeah. And by the way, you talk about American cuisine. And I'm not sure if there was a direct evolution, but clearly it's an Americanized form of schnitzel. It's hard to, if you live in the East coast and you haven't had a chicken fried steak...you have no idea what you're missing. But again, food of poverty. You take a bad cut of meat, you tenderize it by beating the hell out of it with a mallet, then you dip it in egg and flour and you deep fry it. I mean that's... Oh, and the right gravy on that. Oh yeah. The cream gravy. Yeah. And, you know, don't mention it to your cardiologist, but I fell in love with that and as a college student with pure grain alcohol when I was in Oklahoma. So, it did have a couple of things I liked. I might have recorded 300 podcasts or something like that, but none has made me as hungry. This is good, right? Oh, it's great. So, let me end with a final question. And I think I can guess how you're going to answer this, but if you look at American cuisine compared to the things that it descended from, like foods from Italy and Mexico, and China and things. Is it just different? Is it authentic in its own right? Is it better worse? How do you think about that? It is wonderfully different. It has an antecedent. It's like looking at a German Shepherd and also being aware it was once a wolf. They're two completely different species. And some of the traits of one are reflected in the other, but they're different cuisines. I mean, I've spent a lot of time in Italy, thank God. And second to Spanish food, it's probably my number two all-time favorite. But, when you look at American cuisine, red sauce Italian is among my favorites. They're totally different cuisines. Chinese food, the same. You know, there's a great book and documentary In Search Of General Tso, in which the writer, Jennifer A. Lee. went looking for the guy who invented General Tso's chicken in Taiwan. And she found him and showed him what his invention had become in America. They bear no resemblance to each other. He was shocked. But I love general. Now, I can't eat it much because had a diabetes scare and had to lose a bunch of weight. But it's a wonderful dish. It is about as Chinese as Matzo. You know, it's an American invention, but remember, American Chinese food began in California after the Gold Rush when a whole bunch of Cantonese people came over to search for gold and they set up restaurants. Some came to set up restaurants for them, and they realized that Americans didn't eat offal, and much of Chinese cuisine is, you know, a nose to tail. So, they either invented or reinvented chopped suey with Americanized proteins and that's what kicked off the Chinese food boom. And there's this mall in Flushing New York that serves the food the way it's served in China. This stuff, it'll blow your mind. It's extraordinary. But that doesn't make the food that you get at a good Chinese American restaurant invalid. It's just wonderfully different. BIO David Page is the President and Executive of Page Productions. He is a two-time Emmy award winning Executive Producer with a focus on culinary projects and a special expertise in creating entertaining and engaging programming that combines the highest production values with the richest storytelling. Page is best known for creating the Food Network hit Diners, Drive-Ins and Dives and executive producing the program for eleven seasons. He is also an author, having written the book Food Americana about the evolution of American cuisine. And he is now producing and hosting the podcast Culinary Characters Unlocked, featuring entertaining but substantive interviews with important people in the world of food.

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在忙碌中迷失了節奏？讓心靈深呼吸。《城市使命》每日 7–10 分鐘短篇靈修，為你的日常靈性充電！我們透過經文與生命見證，把你的通勤與休息時間，轉化為與神對話的神聖時刻。不長篇大論，只給你最純粹的屬靈養分。現在就收聽，在城市的喧囂中找回你的屬靈方向！Overwhelmed by the hustle? Take a deep breath. We offer 7–10 minute short devotionals to recharge your spirit on the go. Through quick biblical insights and powerful testimonies, we turn your commute or coffee break into a divine dialogue. Simple, deep, and exactly what your soul needs today. Tune in now, quiet the noise, and realign your spiritual compass!

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在忙碌中迷失了節奏？讓心靈深呼吸。《城市使命》每日 7–10 分鐘短篇靈修，為你的日常靈性充電！我們透過經文與生命見證，把你的通勤與休息時間，轉化為與神對話的神聖時刻。不長篇大論，只給你最純粹的屬靈養分。現在就收聽，在城市的喧囂中找回你的屬靈方向！Overwhelmed by the hustle? Take a deep breath. We offer 7–10 minute short devotionals to recharge your spirit on the go. Through quick biblical insights and powerful testimonies, we turn your commute or coffee break into a divine dialogue. Simple, deep, and exactly what your soul needs today. Tune in now, quiet the noise, and realign your spiritual compass!

在忙碌中迷失了節奏？讓心靈深呼吸。《城市使命》每日 7–10 分鐘短篇靈修，為你的日常靈性充電！我們透過經文與生命見證，把你的通勤與休息時間，轉化為與神對話的神聖時刻。不長篇大論，只給你最純粹的屬靈養分。現在就收聽，在城市的喧囂中找回你的屬靈方向！Overwhelmed by the hustle? Take a deep breath. We offer 7–10 minute short devotionals to recharge your spirit on the go. Through quick biblical insights and powerful testimonies, we turn your commute or coffee break into a divine dialogue. Simple, deep, and exactly what your soul needs today. Tune in now, quiet the noise, and realign your spiritual compass!

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The Israeli Defense Force pushes Hezbollah further north into Lebanon to protect those living in the north of Israel. Meanwhile, Ukraine worries that American focus has drifted away from their war with Russia. And, how should we feel about AI data centers being built in towns and cities around the US? Mike Cosper and Clarissa Moll discuss these headlines, and then Mike sits down with The Wall Street Journal's China bureau chief Jonathan Cheng to talk about the Christian evangelical roots of the founding leader of North Korea, Kim II Sung. REFERENCED IN THE EPISODE: Korean Messiah - Jonathan Cheng GO DEEPER WITH THE BULLETIN: Join the conversation at our Substack. Find us on YouTube. Rate and review the show in your podcast app of choice. ABOUT THE GUESTS: Jonathan Cheng is the China bureau chief for The Wall Street Journal, overseeing a team of more than two dozen correspondents and researchers in Beijing, Shanghai, Hong Kong, Taipei, Singapore and New York. Previously, Mr. Cheng was the Seoul bureau chief for the WSJ. He speaks English, Cantonese, Mandarin Chinese, French and Korean, and his book Korean Messiah: Kim Il Sung and the Christian Roots of North Korea's Personality Cult will be published in April of this year. ABOUT THE BULLETIN: The Bulletin is a twice-weekly politics and current events show from Christianity Today moderated by Clarissa Moll, with senior commentary from Russell Moore (Christianity Today's editor-at-large and columnist) and Mike Cosper (senior contributor). Each week, the show explores current events and breaking news and shares a Christian perspective on issues that are shaping our world. We also offer special one-on-one conversations with writers, artists, and thought leaders whose impact on the world brings important significance to a Christian worldview, like Bono, Sharon McMahon, Harrison Scott Key, Frank Bruni, and more. The Bulletin listeners get 25% off CT. Go to https://orderct.com/THEBULLETIN to learn more. “The Bulletin” is a production of Christianity Today Producer: Clarissa Moll Associate Producer: Alexa Burke Editing and Mix: Kevin Morris Graphic Design: Rick Szuecs Music: Dan Phelps Executive Producer: Erik Petrik Senior Producer: Matt Stevens Learn more about your ad choices. Visit podcastchoices.com/adchoices