Podcast appearances and mentions of cathy erway

Last year I came across an article in the Gothamist titled, A Taiwanese food crawl in the East Village with NYC writer Cathy Erway. I have of course heard of Cathy Erway and her cookbook and thought to myself, Why haven't I had her on Talking Taiwan as a guest yet? For those of you who aren't familiar with Cathy's work, she is a James Beard Award-winning food writer and author based in New York City. Her cookbooks include The Food of Taiwan: Recipes From the Beautiful Island and Win Son Presents: A Taiwanese American Cookbook.   Her cookbook, The Food of Taiwan which was published in 2015 is the first cookbook from a major U.S. publisher to explore the food culture of Taiwan from home-style dishes to authentic street food. We talked about how publishers rejected the cookbook at first and how it eventually got published.   She also has a Facebook page called The Food of Taiwan, and if you're a Taiwanese food lover, I highly recommend liking and following it. On the page, Cathy shares news about Taiwanese food like where to get the best Taiwanese food in and out of Taiwan, and new Taiwanese restaurant openings.   Cathy Erway's journalism has appeared in The New York Times, Food & Wine, Eater, Grub Street, T: The New York Times Style Magazine and more. She is a columnist at TASTE, and received the James Beard Award for Home Cooking journalism in 2019. In 2021, she received the IACP Culinary Award for her column.    This episode is part of the trailblazing Taiwanese women's series sponsored by NATWA the North America Taiwanese Women's Association, which was founded in 1988. To learn more about NATWA visit their website, www.natwa.com.     Here's a little preview of what we talked about in this podcast episode: How Cathy started off writing a blog called Not Eating Out in New York, which led to her first book, The Art of Eating In Cathy's cookbook The Food of Taiwan The article in the Gothamist about Taiwanese restaurants in the East Village Cathy's Facebook page The Food of Taiwan How Cathy has had a Google alert set on the term Taiwanese food for 20 years How things have changed in the 10 years since The Food of Taiwan was published How the owners of Taiwanese restaurants in New York City (Win Son, 886, and Ho Foods) are all friends How Yun Hai Taiwanese Pantry has contributed to the interest in Taiwanese cuisine How Cathy learned to cook and her parents' cooking styles How Cathy's family is foodies Cathy's connection to Taiwan What went into creating The Food of Taiwan How the photography of The Food of Taiwan was an important part of the cookbook How The Food of Taiwan got rejected by several publishers How The Food of Taiwan is a snapshot of all the foods in Taiwan including home-style foods and street food, up to 2015, the year it was published How The Food of Taiwan includes foods that are unique to Taiwan How the recipes in The Food of Taiwan suggests substitutions for certain ingredients that might be hard to find How Cathy met Josh Ku and Trigg Brown of Win Son How Cathy collaborated with Josh Ku and Trigg Brown of Win Son on Win Son Presents a Taiwanese American Cookbook How hard it was to convince the editor to publish The Food of Taiwan Other Taiwanese cookbooks that have been written by  Clarissa Wei, Frankie Gaw, Tiffy Chen, and George Lee How Cathy is working on an article about the frozen dumpling business for Taste Topics that Cathy writes about like how tamari is a different product in Japan vs. the U.S. Té Company tea house in the West Village, Yumpling restaurant in Long Island City, Ho Food restaurant in the East Village Cathy's favorite Taiwanese dish is sān bēi jī (three cup chicken) How Taiwanese breakfast foods are now available at Win Son Bakery and Ho Foods   Related Links:    

Episode 166: James ParkThis week, James Park joins us to discuss his first cookbook, Chili Crisp: 50+ Recipes to Satisfy Your Spicy, Crunchy, Garlicky Cravings.James is a seasoned recipe developer and food writer who has been published in outlets including Eater, Food52, BuzzFeed, and Chowhound. After moving from Korea to the American South when he was 13, James began to navigate two cultural identities and continued to turn to food as a medium.And unless you've been living under a rock, you know chili crisp has been having a ~moment~ in the United States. While the condiment has become trendy in the US, its roots are deep in Asia and became a more steady consumer product when Lao Gan Ma began producing containers of chile crisp in China's Guizhou province in the late 1990s. A slew of American brands have emerged with chili crisps and chili crisp-inspired products, with Cathy Erway chronicling the “cult of spicy chile crisp” for TASTE. Just this month, David Chang's Momofuku brand drove chili crisp headlines after going after (and then backing off) companies using their trademarked term “chili crunch.”So when James went to write his first cookbook and narrowed his focus on chili crisp, it was in sync with the zeitgeist. Though he considers himself an “unofficial chili crisp ambassador,” James didn't discover the condiment until later in life, which allowed him to see how he could incorporate it into recipes in creative and unexpected ways.“Chili crisp opened the door of connections with other Asian cultures for me,” James writes in Chili Crisp. “The more I tasted chili crisp, the more I appreciated it and was proud to be a part of it. It even became my pickup line when making new friends. Do you know about chili crisp? Do you like chili crisp? What's your favorite way of enjoying it? Do you want to try my chili crisp?”In Chili Crisp, James presents recipes like:* Kimchi Quesadilla with Chili Crisp* Savory Morning Oats with Jammy Eggs and Pork Floss* Chili Crisp Bucatini Carbonara* Beef Short Ribs Ragu* Fiery Spaghetti and Meatballs* Chili Crisp Biscuits with Honey-Butter Glaze* Chili Crisp Ice Cream Two Ways* And more!We've got a great chat with James—and of course, we put him to the test in our signature culinary game! Find this episode anywhere you podcast.Chili Crisp: 50+ Recipes to Satisfy Your Spicy, Crunchy, Garlicky Cravings by James ParkIf you already love chili crisp, this book is for you. If you're new to it, this book is for you. With more than 50 recipes, Chili Crisp is here for you, wherever you are on your spicy life journey.Packed with chili crisp inspiration to take your love of this spicy ingredient to the next level, Chili Crisp provides dozens of no-recipe recipes (like potato chips and chili crisp, a match made in snack heaven) and a handy build-your-own chili crisp formula to inspire you to create your very own version. Soon all your family and friends will be clamoring for a jar. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit saltandspine.substack.com/subscribe

Spoonie is excited for her show all about Nigerian food and can't wait to make chuk chuk candies! But she keeps getting interrupted by a super fan of “The Plate Show”, Canastasia, the can opener. Spoonie is flattered at first but will she be able to keep her cool... even though she's ready to fly off her handle? Author and cook Yewande Komolafe shares her favorite Nigerian food from growing up, and kid guest Lexie tells us all about Jollof rice and moin moin that she eats with her family.   Yewande Komolafe is a Berlin-born, Lagos-raised and Brooklyn-based food writer, stylist, recipe developer and cookbook writer of My Everyday Lagos: Nigerian Cooking at Home and in the Diaspora which released on October 24th, 2023. After years working in restaurant kitchens around the country, Yewande transitioned to food media. Her work has been featured in outlets like Bon Appetit, Food & Wine, Whetstone, Saveur and Food52, in addition to books Waffles + Mochi: Get Cooking! (based on the Netflix show), Sheetpan Chicken by Cathy Erway, and Why We Cook by Lindsay Gardner. She's currently a staff writer at The New York Times, where she writes a monthly column and published the popular feature “10 Essential Nigerian Recipes.” Yewande lives, cooks and gardens in Brooklyn with her husband and two daughters. 

You may have heard it said that “the eyes eat first”. This is especially true of the social media world, and this week on Meat + Three, we are examining the intersection of the digital world with food. We talked with people across the landscape of food media, from talent agencies to blogs and magazines in order to understand a bit more about how we, collectively, are all in-real-time experiencing changes in the food media industry. Further Reading:Listen to the full Tech Bites episode and learn to cook on TikTok with Eitan Bernath here. Tap into Hone Talent Agency here, and keep up with all things Shanika Hillocks here.Learn more about Cathy Erway and her work here.Connect with Kat Craddock and find more about her work here. Keep Meat and Three on the air: become an HRN Member today! Go to heritageradionetwork.org/donate. Meat and Three is powered by Simplecast.

On this very special episode, we catch up with the one and only Cathy Erway. Cathy is a prolific writer and cookbook author behind the great new book Win Son Presents a Taiwanese American Cookbook, which she wrote with the cofounders of Brooklyn restaurant Win Son. During this wide-ranging conversation, we find out about Cathy's cookbook writing career and her James Beard Award–winning work on TASTE. We also dive into her column, Shelve It, and find out how grocery store shelves tell us so much about our modern culture.Buy: Sheet Pan ChickenMORE FROM CATHY ERWAY:Let's Unpack Sardines [TASTE]The Case for the Supermarket Supershopper [TASTE]The Korean Immigrant and Michigan Farm Boy Who Taught Americans How to Cook Chow Mein [TASTE]FOLLOW, FOLLOW, FOLLOW:instagram.com/cathyerwayinstagram.com/mattrodbardinstagram.com/taste

Taiwanese food is closely associated with Fujian and Japanese cuisine. There is a lot of braising, pickling, steaming, deep-frying, and noodles. Linda talks with Taiwanese-American food blogger, cookbook author, and podcaster Cathy Erway, to learn about the origins, influences, and nuances of the food of Taiwan.Photo courtesy of Pete Lee.Heritage Radio Network is a listener supported nonprofit podcast network. Support A Taste of the Past by becoming a member!A Taste of the Past is Powered by Simplecast.

We're listening to Before Me, journalist Lisa Phu's exploration of her mother's journey fleeing her home in Cambodia, spending 6 years protecting her family in Vietnam, and ultimately resettling in America as a single parent. We think you'll find this new podcast series from Self Evident Media to be a rich, intimate, and recognizable testament to refugee and diaspora families. We're proud to share episode 1 of Before Me, "Firstborn". Here's the description: --- I've never known my mom's first daughter, Ah Lee. I remember writing a story when I was six or seven, about meeting her on a magic carpet ride. And for my whole life, I'd always know that there was so much I didn't know about my family's past. But I never asked my mom the most basic questions about Ah Lee… or anything else that happened when she fled from war, and then genocide, in Cambodia during the 1970s. That changed when I gave birth to my first daughter, Acacia. My mom took time off work, without pay, to fly across the country and visit for three weeks, taking care of her first grandchild so I could take care of myself. Every time I wanted to talk with my mom about her experiences in Cambodia, one of us would find a reason to postpone. But amidst the happy moments and the tense arguments we had during those three weeks, we finally did sit down and turn on a recorder so she could tell me. About her decision to leave home in 1974 when a Khmer Rouge rocket exploded in her family's home, changing their lives forever. About the rising threats of war across Cambodia that pushed her and my dad to seek refuge near the border between Cambodia and Vietnam. And about how she never stopped thinking about the sister I never knew. --- Before Me is a Self Evident Media production. The show's Executive Producers are James Boo, Lisa Phu, and Ken Ikeda. It was created, written and produced by Lisa Phu. Editing by Julia Shu. Fact checking by Harsha Nahata and Tiffany Bui. Sound design by James Boo. Additional support from Cathy Erway. Original theme music by Avery Stewart. Additional music from Blue Dot Sessions. Audio engineering by Dave Waldron and Timothy Lou Ly. Cover art and show name created by Christine Carpenter. Audience engagement by Rekha Radhakrishnan. Thanks to Ben Kiernan for participating in the research and reporting process. --- Listen to the full series and find additional resources at https://www.beforemepodcast.com/

Cathy Erway is a James Beard and IACP (The International Association of Culinary Professionals) award winning food writer and the author of the cookbooks “The Food of Taiwan”, “Sheet Pan Chicken”, and the memoir “The Art of Eating In: How I Learned to Stop Spending and Love the Stove”. She hosts the podcast Self Evident, exploring Asian America's stories. Tune in to learn more about: Cathy's experience living in New York and how she learned to stop eating out and eating at home; Her blog about not eating out in the city;  Food and packaging waste; Her inspiration for writing the cookbook “The Food of Taiwan”; Day and midnight markets in Taiwan; Her podcast on Heritage Radio Network Eat your words; Self Evident, the community podcast that explores Asian American stories.  To learn more about Cathy, go to https://theartofeatingin.com/.

In this episode, we welcome The Food of Taiwan author, Cathy Erway. The Food of Taiwan was first published in 2015. We examine the feedback Cathy has received since the book was published. Cathay has been writing about Taiwanese/Taiwanese American cuisine on major publications like NY times. What is her observation of Taiwanese cuisine? And what were the trends of Taiwanese American cuisine in the past decade? This episode mentioned a lot of articles, restaurants, social media groups, books and writers. Below are the links/names of those mentioned on the show. If there's anything missing, please DM me at my IG. Books/Writer: The Food Of Taiwan: Recipes from the Beautiful Island First Generation: Recipes from My Taiwanese-American Home Win Son Presents a Taiwanese American Cookbook Clarissa Wei https://www.instagram.com/dearclarissa/ Restaurant opened by Taiwanese/Taiwanese Americans or inspired by Taiwanese cuisine: Myer and Chang https://www.myersandchang.com/about/ 886 https://www.eighteightsix.com/ Ho Foods https://hofoods.square.site/ Win Son https://winsonbrooklyn.com/ The dinner project https://www.instagram.com/the_dinnerproject/ Kato https://www.katorestaurant.com/ Bao London https://baolondon.com/ Tri Club https://www.instagram.com/tri.club_3/ Taiwanese Gourmet https://www.yelp.com/biz/taiwanese-gourmet-elmhurst-4 Main Street Imperial Taiwanese Gourmet https://www.mainstreettaiwanese.com/ Taiwan Bear House https://taiwanbearhouse.square.site/ Articles in media: https://www.nytimes.com/2019/06/11/dining/taiwanese-food.html https://www.nytimes.com/2021/06/21/dining/american-chinese-food.html https://www.nytimes.com/2022/08/16/dining/taiwanese-cuisine.html https://www.nytimes.com/2022/06/28/dining/taiwanese-fried-chicken.html https://www.newyorker.com/magazine/2022/08/29/the-food-of-taiwan-and-home-at-wenwen Blogs/Social Media group: Facebook group - The Food of Taiwan https://www.facebook.com/thefoodoftaiwan/ Serious eats Cathy Erway https://www.seriouseats.com/cathy-erway-5118598 Tiny Urban Kitchen https://tinyurbankitchen.com/ Powered by Firstory Hosting

Arts journalist Carolina Miranda asks in her essay remembering California native Joan Didion. Miranda recounts Didion's reference of her family's potato masher in her work, “Where I Was From.” Podcaster and author Cathy Erway recommends sprucing up the pantry by springing for high-quality sesame oil. Evan Halper reports on California's charge to eliminate the use of gas in homes and businesses. Chef Kavachi Ukegbu is on a mission to expand the audience of West African cuisines and its staple — fufu. LA Times restaurant Bill Addison returns with a review of Horses in Hollywood. Finally, conehead cabbage has an expected look with an unexpected sweetness and can be found across Los Angeles farmers' markets.

As 2021 comes to a close, we put together a not-so-quick compilation of our favorite moments from all of the great conversations we had over the past year. So sit back with a beverage of choice, enjoy, and please DO share our podcast with a friend (and leave us a review) — it makes a big difference! We can't wait for you to hear what's next in the new year! Got a guest idea or want to ask a question? Email us! himom@modmypod.com xoxo, SHARON & RAMAN = PS - Heard someone you liked? Be sure to go back and check out any of our past episodes. Featuring the voices of our amazing guests... Cathy Erway's uncovering (Self Evident) conversations Maria Yuan wants (YOU) to be an Issue Voter Andres Barragan's (restless) reinvention Tess Thomas gets (outside) her comfort zone Bringing In the (Chinese) New Years Chris Finn speaks the (kids') language Jennifer Ekeleme makes her (own) American dream Black History, (to be) continued - Matt Story & Tess Thomas Pave the Way (for more): International Women's Day Grace Foster finds (home in) herself Let's talk (about) Asian violence Tyanne Benallie's (Indigenous) lens Maartje Duin & Peggy Bouva (go beyond) The Plantation of our Ancestors Mira Jacob (shares a) Good Talk Sarah Salem challenges (your) perceptions Azhar Usman believes in (the) truth Alice Lee's (extraordinary) journey Lena Shareef wants (to tell) a good story Modern MINARI - Jieun Kim & Jon Pollock Jason's discovery (+faith) of Islam Margaret Cho's (Mortal) Minority Steven Wakabayashi's (Yellow) Glitter Hear our (AAPI) Red Envelope Stories Minjae Ormes has grown (up) Visible Svante Myrick wants (police) change Beth Nguyen wants (you to learn) her name Father's (Day) Fathers...Serge Thony & Brad Weinstein Radhika Vekaria's (devotion to) music Yellow Glitter: the Rainbow Washing & Performative Allyship of Pride - Steven Wakabayashi & Derek Tran What's Your Story? (Seeking) Answers Through Allyship - Matt Story Jonathan Tolentio wants (us to get) better Sidd Massand's Rock & Roll (True) Stories Monique Truong ain't takin (flavor) bullies Prince imagined (our own game) Kamala Khan (is) MS.MARVEL Lindsay Kaplan expands the (Chief) table Gina Brillon's (Mess) in Progress Brian Yang doesn't (want to) know martial arts Sara Baiyu Porritt (can) Hear Us Roar Navin Gupta (always) takes the first step Suzy Shin (rocks by) letting go 3 MMen & 3 Babies (with Drew Tarvin & Rajiv Satyal) Geraldine Moriba gets the story (right) Remi Adekoya's (unpacking) Biracial Britain Holy (Bi)Robin! Tim Drake Comes Out - Ainsley Waller, Karl Preissner, Steven Wakabayashi Phil Yu (isn't always) the Angry Asian Man Evan Jackson Leong's (directing) Snakehead Andrew Aydin's (enduring) March Diwali (memories) then & now - Raman Sehgal (UK) + Radhika Vekaria Anjali Enjeti's (Southbound) activism Tonya Evans' crypto (wealth) advantage Sam Yo's (balanced) geek fitness Danis Goulet's (directing) Night Raiders Molly Kawahata's (unapologetic) climate optimism Dr. Ali Mattu (psychs) social anxiety Jennifer Gong-Gershowitz's (passing) Asian-American Curriculum

Archestratus is Paige Lipari's Greenpoint, Brooklyn, café and cookbook store. For over six years, the store—stacked neatly with copies of new and used titles, as well as dusty magazines and long-forgotten reference materials, with a stellar Sicilian restaurant attached—has become one of New York City's go-to spots for exceptionally curated book browsing paired with molten arancini. In this episode, we speak with Lipari about how one of the country's finest cookbook stores survived the pandemic—and eventually grew, with a recent expansion. We also talk about many of her favorite fall cookbooks, just in time for the holiday book buying season. Have you picked up a title today? Archestratus will have what you are looking for.Also on the show, we speak with Cathy Erway. She's a journalist, podcast hosting legend, and TASTE columnist. We talk about some of her recent work, including stories about sugar, sesame oil, and chile powder. We also discuss her recent cookbook collaboration, and the process of collaborating on cookbooks with chefs more broadly.Additional reading:How Many Chile Powders Does Your Kitchen Need? [TASTE]When White Sugar Won't Do [TASTE]Spring for the Good Sesame Oil Already [TASTE]Visit Archestratus online at: archestrat.us/

Listen now | Talking to the author of 'The Food of Taiwan' and 'Sheet Pan Chicken' about the politics of home cooking. This is a public episode. Get access to private episodes at www.aliciakennedy.news/subscribe

A note from Talking Taiwan host Felicia Lin:   My guest on this episode of Talking Taiwan, Lisa Cheng Smith, has channeled her love of Taiwanese food, cooking and premium ingredients into creating Yun Hai Taiwanese Pantry. Yun Hai sources premium ingredients for Taiwanese cooking, directly from artisans, farms, and soy sauce breweries in Taiwan.  In this interview Lisa not only talks about how and why she started Yun Hai, and her vision for the business, but she shares her favorite Taiwanese restaurants, cookbooks, and some great resources for tips on Taiwanese cooking.  Taiwanese food lovers, this episode is definitely for you! I initially spoke with Lisa earlier this year but so much has happened with Yun Hai since then, so a week or so ago we spoke again to get some updates. Be sure to listen to the end of the interview to hear about all of the exciting developments.    Here's a little preview of what we talked about in the podcast:   What inspired Lisa to start Yun Hai Taiwanese Pantry Where Lisa's love of Taiwanese food comes from The chili sauce that inspired her to start Yun Hai The slow food movement What Lisa loves about the food in Taiwan How long it took Lisa to set up Yun Hai The story behind the name Yun Hai The challenges of running a small online business How Lisa met her business partner Yun Hai's collaboration with Rose Bakery for the Lunar New Year Lisa's favorite Taiwanese holidays and festivals Lisa's Taiwanese cookbook recommendations Other sources recommended by Lisa for Taiwanese recipes (blogs, YouTube) Products offered by Yun Hai New products How Lisa choses products for Yun Hai Yun Hai's connection to Win Son Lisa's Taiwanese restaurant recommendations Future plans for Yun Hai The short documentary that Yun Hai produced about soy sauce makers in Taiwan The newest developments with Yun Hai since the initial interview with Lisa earlier this year Yun Hai's Kickstarter campaign for Yun Hai Selection Dried Fruit Line (pineapple, mango, guava) New products that Yun Hai is introducing How Yun Hai has been growing Yun Hai's plans to open a store in East Williamsburg Brooklyn, NY The Yun Hai Stories newsletter       Related Links:   Yun Hai Taiwanese Pantry website: https://yunhai.shop/   Yun Hai Taiwanese Pantry on Instagram: https://www.instagram.com/yunhaishop/   Sign up for the Yun Hai newsletter: https://yunhai.substack.com/   Yun Hai's mini-documentary, Time, Terroir, Taiwan: Soy Sauce Brewing in XiLuo: https://youtu.be/UhJ5wU1jY0E   Yun Hai Taiwanese Pantry on Facebook: https://www.facebook.com/yunhaishop   “9 Recipes for a Vibrant Lunar New Year Celebration” by Lisa Cheng Smith for Bon Appétit Magazine: https://www.bonappetit.com/gallery/lunar-new-year-menu-lisa-cheng-smith   Taipei Times article about Yun Hai Pantry: https://www.taipeitimes.com/News/feat/archives/2019/07/13/2003718573   Yun Hai + Rose Bakery Year of the Ox Collaboration: https://yunhai.shop/blogs/articles/year-of-the-ox-yun-hai-rose-bakery   Dover Street Market: https://www.doverstreetmarket.com/   Alice Waters: https://en.wikipedia.org/wiki/Alice_Waters   Food of Taiwan by Cathy Erway: https://www.amazon.com/Food-Taiwan-Recipes-Beautiful-Island/dp/0544303016/ref=sr_1_1?dchild=1&keywords=Food+of+Taiwan&qid=1623571715&s=books&sr=1-1   All Under Heaven cookbook by Carolyn Phillips: https://www.amazon.com/s?k=All+Under+Heaven&i=stripbooks&ref=nb_sb_noss_2   Carolyn Phillips' blog, Madame Huang's kitchen: https://www.madamehuang.com/blog   Choochoo-ca-Cchew (Taiwanese recipes with locally sourced ingredients): https://www.choochoocachew.com/   Taiwan Duck (Taiwan Cooking) on YouTube: https://www.youtube.com/user/TaiwanCooking   Win Son Restaurant and Bakery: https://winsonbrooklyn.com/   Trigg Brown and Josh Ku of Win Son: Taiwanese Restaurant in NYC: https://talkingtaiwan.com/trigg-brown-josh-ku-win-son-taiwanese-restaurant-nyc/   Ho Foods restaurant: https://www.hofoodsnyc.com/   886 restaurant: https://www.eighteightsix.com/   Happy Stony Noodles (restaurant in Elmhurst Queens): https://www.happystonynoodle.com/   Q Town restaurant: https://www.qtownasiancuisine.com/   Pulau Pinang restaurant: https://menupages.com/pulau-pinang-malaysian-and-taiwanese-cuisine/82-84-broadway-elmhurst   Taipei Times Columnist Michael Turton Talks About the Taiwan Pineapple Ban by China: https://talkingtaiwan.com/taipei-times-columnist-michael-turton-talks-about-the-taiwan-pineapple-ban-by-china-ep-119/   Taipei Times article about China's ban of Taiwan's pinapples, “PRC bans import of Taiwan pineapples”:  https://www.taipeitimes.com/News/front/archives/2021/02/27/2003752913   Yun Hai's Kickstarter campaign for Yun Hai Selection: Dried Pineapple, Mango, Guava from Taiwan: https://www.kickstarter.com/projects/yunhaishop/dried-fruits-made-in-taiwan

Why do Asian Americans have such deep relationships with fruit? Cathy goes on a quest to find the answers — starting with her friendly neighborhood fruit vendor, Cece, then spending time with friends and listeners in our extended podcast fam. Along the way, she hears stories about family heirloom trees, mango sharing techniques, persimmon obsessions, and an unbridled love for durian. Then, she calls up food writer Priya Krishna and heritage farmer Kristyn Leach to unpack all the personal stories she’s heard. As Cathy learns the ways that Asian Americans across the country have instilled a reverence for fruit and upheld countless rituals with it in their lives, she realizes that our tastes are even more deeply rooted than we might think. Credits Written by Cathy Erway Produced by James Boo, Harsha Nahata, and Julia Shu Edited by James Boo and Julia Shu Music by Blue Dot Sessions and Epidemic Sound Self Evident theme music by Dorian Love Shoutouts Big thanks to everyone who shared their fruit stories and fruit feels with us for this episode: Ahmed Ali Akbar Ann Duong Dorothy Faye Pirtle Jack Shu Jenn De La Vega Jenn Wong Kristyn Leach Merk Nguyen Nidhi Prakash Niha Reddy Priya Krishna Raman Sehgal Stanford Chiou We couldn’t fit everyone into the final cut, but you can see and hear bonus stories on our Instagram, using the hashtag #MyImmigrantFruitStory. Reading, Listening, and Resources "If I'm Cutting Fresh Fruit For Dessert, I Probably Love You" by Priya Krishna for Bon Appetit  "A Bowl of Cut Fruit is How Asian Moms Say I Love You" by Yi Jun Loh for TASTES "How the simple art of cutting fruit can be an act of love" by Daniela Galarza for The Washington Post “Bok Choy Isn’t ‘Exotic’,” by Cathy Erway for Eater “Underground Aams Trade,” by Ahmed Ali Akbar for Proof (America’s Test Kitchen) Check out Priya’s recipes in her cookbook, Indianish Grow your own East Asian heritage crops and cook from recipes at Kristyn Leach’s Second Generation Seeds

Cathy Erway hosts the podcast SELF EVIDENT, a podcast challenging the narratives of the Asian American experience. Cathy is fascinated by the intersection of culture, food, and race. In our candid conversation about growing up (and eating - two of our favorite topics) - you’ll hear Cathy’s take on the role food has played in her life, and how recipes and cooking experiences have shaped her. Cathy’s also a James Beard Award-winning writer and hosted the award-winning podcast “Why We Eat What We Eat” (Gimlet). She is the author of the cookbook The Food of Taiwan, and the memoir The Art of Eating In. Born in NYC and raised in NJ, Cathy has learned that people shouldn’t be judged by how they look, or even what their name is... LEARN ABOUT CATHY: Social: @cathyerway Podcast: Self Evident Podcast: Why We Eat What We Eat NY Mag: “Food Media Must Work Harder to Fix Its Racism Problem” Cookbook: The Food of Taiwan Memoir: The Art of Eating In MENTIONS: Book: Klutz Kid's Cooking Book: How to Write an Autobiographical Novel (Alexander Chee) Person: Cecilia Chang

For the season finale of Eat Your Words, Cathy dials up Lara Lee, whose acclaimed new book celebrates Indonesian cuisine. Hear how Lara's fond memories of cooking with her grandmother inspired her to explore her food and culture more, and how Indonesian cooking can be replicated anywhere in the world. Finally, we'll discuss 2020 in food media and lessons learned from an incredibly difficult year for all.Photo Courtesy of Bloomsbury US.Eat Your Words is powered by Simplecast.

Cathy dials up the authors of The Chilean Kitchen, Pilar Hernandez and Eileen Smith. They discuss the classics of Chilean cuisine and the rich history of influences that has molded it over the centuries. Image courtesy of Skyhorse Publishing.Heritage Radio Network is a listener supported nonprofit podcast network. Support Eat Your Words by becoming a member!Eat Your Words is Powered by Simplecast.  

Watch the Queen’s Gambit and get the cookbook, Sheet Pan Chicken by Cathy Erway. I am worried about the election of Greg Gianforte to governor in Montana. He’s the epitome of #Trumpism. --- Send in a voice message: https://anchor.fm/nichelle7/message

Cathy welcomes Darin and Greg Bresnitz, the hosts of the podcast Snacky Tunes on HRN, and authors of a new cookbook on food and music also called Snacky Tunes: Music is the Main Ingredient. The authors share the fun behind-the-scenes of working on the book, which includes recipes from acclaimed chefs around the globe including May Chow, Pooja Dhingra, Alex Atala, and more.Photo Courtesy of Phaidon.Eat Your Words is powered by Simplecast.

To kick off the fall season, Cathy welcomes to the show Tom Philpott, a veteran food and environmental reporter currently with Mother Jones. Tom's new book, Perilous Bounty, is an urgent wake-up call to the plight of the American farming system that just might remind you of classics like Silent Spring and The Jungle.Photo Courtesy of Bloomsbury Press.Eat Your Words is powered by Simplecast.

Cathy chats with Chase Purdy, a reporter for Quartz and POLITICO who has covered the business and technology of food. His new book, Billion Dollar Burger,  explores the bright promise of cell-cultured meat and the political regulations it’s up against by following the Silicon Valley startup closest to bringing this advanced idea to reality.In March, HRN began producing all of our 35 weekly shows from our homes all around the country. It was hard work stepping away from our little recording studio, but we know that you rely on HRN to share resources and important stories from the world of food each week. It’s been a tough year for all of us, but right now HRN is asking for your help. Every dollar that listeners give to HRN provides essential support to keep our mics on. We've got some fresh new thank you gifts available, like our limited edition bandanas.Keep Eat Your Words on the air: become an HRN Member today! Go to heritageradionetwork.org/donate. Image courtesy of Penguin Random House. Eat Your Words is powered by Simplecast.

Cathy calls up Dr. Marcia Chatelain, scholar, speaker and Professor at Georgetown University whose latest book, Franchise, examines the intersection of the post-1968 civil rights struggle and the rise of fast food industry. Marcia talks about how the fast food industry targeted Black communities, leading to a troubling success story of an industry in the wake of a freedom movement.Photo Courtesy of Marcia Chatelain.Eat Your Words is powered by Simplecast.

We're stepping away from our normal one-on-one author interviews this month to hold space for deeper conversations around equity and representation in food media and the cookbook industry. Stay tuned as we talk with cookbook authors, food writers, editors, podcast hosts, and the generation of young cooks and food writers.In today's episode, we're starting by taking a look at the reckoning that's taking place at Bon Appetit and other food media outlets. We're joined by food writer Tammie Teclemariam, Bon Appetit's research director Joey Hernandez, and podcast host Cathy Erway. See acast.com/privacy for privacy and opt-out information.

Cathy chats with Chris Smith, author of The Whole Okra, which won the 2020 James Beard Award in the Reference, History, and Scholarship category. This is NC-based garden writer Chris Smith's first book and shares a rich collection of okra history, lore, recipes from celebrated chefs, growing advice, and much more.In March, HRN began producing all of our 35 weekly shows from our homes all around the country. It was hard work stepping away from our little recording studio, but we know that you rely on HRN to share resources and important stories from the world of food each week. It’s been a tough year for all of us, but right now HRN is asking for your help. Every dollar that listeners give to HRN provides essential support to keep our mics on. We've got some fresh new thank you gifts available, like our limited edition bandanas.Keep Eat Your Words on the air: become an HRN Member today! Go to heritageradionetwork.org/donate. Eat Your Words is powered by Simplecast.

Cathy catches up with Eve Turow Paul, the author Hungry: Avocado Toast, Instagram Influencers, and Our Search for Connection and Meaning. Eve has been on the show before to discuss her previous book, A Taste of Generation Yum, and she follows up her research on millennial food trends with her new book, which explores how social media and other technology affects our desires.In March, HRN began producing all of our 35 weekly shows from our homes all around the country. It was hard work stepping away from our little recording studio, but we know that you rely on HRN to share resources and important stories from the world of food each week. It’s been a tough year for all of us, but right now HRN is asking for your help. Every dollar that listeners give to HRN provides essential support to keep our mics on. We've got some fresh new thank you gifts available, like our limited edition bandanas.Keep Eat Your Words on the air: become an HRN Member today! Go to heritageradionetwork.org/donate. Photo Courtesy of Eve Turow Paul.Eat Your Words is powered by Simplecast.

Cathy calls up Charlotte Druckman, food writer and cookbook author whose latest book is Kitchen Remix: 75 Recipes for Making the Most of Your Ingredients. Hear how the book's themes of resourcefulness strikes a chord with home cooks during quarantine, and learn a few simple tricks you can do at home. Also discussed is Women in Food, an anthology of essays and anecdotes by women in the food world, which Druckman edited.Photo Courtesy of Penguin Random House.Eat Your Words is powered by Simplecast.

Cathy dials up Hooni Kim, chef-owner of Danji, a Korean tapas restaurant in Midtown Manhattan, to talk about his new cookbook, My Korea: Traditional Flavors, Modern Recipes. Hooni shares the state of business right now due to COVID-19 and discusses the possible future of the restaurant industry, as well as his own unique perspective on Korean cooking.Eat Your Words is powered by Simplecast.

We catch up with our longtime friend Cathy Erway, journalist, author and host of the Heritage Radio Network show Eat Your Words. The coronavirus pandemic has meant all of us quarantining at home for safety’s sake, and the result is not being able to frequent our favorite restaurants, delicatessens, food carts and diners. Cathy has deep experience when it comes to being a resourceful, budget-conscious home cook, which she has chronicled via her blog, Not Eating Out in New York, and book, The Art of Eating In: How I Learned to Stop Spending and Love the Stove. She provides us with insights into making the most of shopping for and preparing meals on our own. We then head back to 2010 to revisit an in-studio performance from hip-hop artist Pigeon John. His newest album, Gotta a Good Feelin’, is set to drop and is available for pre-order now.Snacky Tunes is powered by Simplecast.

Cathy calls up Esther Choi, author of LeCorbuffet: Edible Art and Design Classics.Photo Courtesy of PrestelEat Your Words is powered by Simplecast. 

Whether you’ve been stepping up your home gardening, relying on pantry staples, or ordering in during your quarantine - it’s a good time to consider the amount of food going in and out of our homes. For that reason, this week’s show is all about waste. From “quarantine cuisine,” to a Michelin-starred restaurant that’s doing more with less, to a Bushwick City Council campaign tightly linked to a local compost center – our stories this week focus on learning and seeking creative solutions to food waste pain points.Meat and Three is powered by Simplecast.

Cathy dials up Ann Hui, author of Chop Suey Nation, a history of Chinese Canadian food.Photo Courtesy of Douglas and McIntyre.Eat Your Words is powered by Simplecast. 

Cathy is joined in the studio by Lukas Volger, whose latest book is called Start Simple.Photo Courtesy of Harper Collins.Eat Your Words is powered by Simplecast.  

Veteran cookbook author Darra Goldstein visits the studio to chat about her scholarly new book on Russian cuisine, Beyond the North Wind.Image Courtesy of Ten Speed Press.Eat Your Words is powered by Simplecast.  

This week is all about a few choice iconic dishes – from New York City to Old Delhi, India. Ruby Walsh starts us off with a classic egg cream, at New York institution Gem Spa, where we learn how the sweet drink is intertwined with the bodega’s legacy in the neighborhood. Just a few blocks up Nicole Cornwell uncovers the origin of the famous goat neck dish at Ducks Eatery from executive chef Will Horowitz. Next, we travel all the way to India’s capital with Jess Krainchich and guest reporter Shamolie Warerkar to visit Delhi’s Paranthe Wali Gali, the famous street known for its delicious paranthas: vegetarian, stuffed flatbreads. Kevin Barnum rounds out this episode by speaking with some bold home cooks who attempt to make their favorite iconic dish without going to a restaurant, with key insights from Cathy Erway, host of HRN’s Eat Your Words and author of Not Eating Out in New York.Meat and Three is powered by Simplecast.

Award-winning food writer and radio host Cathy Erway has built a writing platform around being a self-taught home cook with a vast network of connections and interests. Her content shows how you write articles that end up winning awards, because it is obvious how much she puts into each project. Visit craftyourcontent.com/episode61 for links and resources.

Wind your way through the world’s markets, both physical and financial, to find out how they’re changing. This week on Meat + Three, we explore global food trade. First, we follow the journey of deliciously sweet dates – from markets in the Middle East to Missouri. Then, Cathy Erway introduces us to Lizzie Collingham’s book, Taste of Empire, which tells the story of the British Empire's lasting influence on on world through 20 significant dishes. Finally, we try to understand how climate change is shifting global food markets by examining the "canary in the coal mine" of agriculture: vineyards. This program is supported in part by public funds from the New York City Department of Cultural Affairs, in partnership with the City Council. Meat + Three is powered by Simplecast.

This week, Cathy invites Priya Krishna to the studio for a chat about her latest book, Indian-ish: Recipes and Antics from A Modern American Family, which she co-wrote with her mother, Ritu Krishna. Priya cuts to the chase about why her mom's cooking is considered American, and why this cookbook should be seen as an American rather than Indian cookbook. She also shares some background stories on the making of many of her mom's classic dishes, like roti pizza, impossibly fluffy pancakes using Bisquick and no eggs, and endive cups with minced tofu inspired by an appetizer at P.F. Chang's. Eat Your Words is powered by Simplecast.

Adela chats with Cathy Erway, the host of the Why We Eat What We Eat podcast. We featured her episode “I Eat Everything Except…” on our podcast listening list on Food Trends.  

Today, Cathy is joined in the studio by Sarah Archer, a contributor to Slate, The Atlantic, Architectural Digest, and more, on her latest book exploring The Midcentury Kitchen. What does the design of our kitchens say about our society? Sarah tells us about some of the pioneering women behind the advancements of the modern kitchen, the innovations—and corporations—who became involved in selling it to the public, and ultimately, how the physical design of the space that we cook in affects how and what we cook. Eat Your Words is powered by Simplecast.

What does it mean to be excluded from the American Dream? Two stories, set 100 years apart, explore this question from the perspective of immigrants who think they’ve made it in America, only to find out that their dream comes at a cost. "No Place Like Home" At the height of America’s Exclusion era, an Indian immigrant’s quest for prosperity ends in a tragic realization that being a “good immigrant” isn’t enough to escape the realities of racism. "Non-White Picket Fences" A fight over a homeless shelter in one of America’s most Asian cities reveals the choices that Americans face in seeking suburban paradise. Share your story and keep the conversation going! Do you have a story about feeling excluded from the “American Dream”? Where or when in your life have you felt most like you belonged? Email your story to community@selfevidentshow.com or share with us on social media @SelfEvidentShow, with the hashtag #WeAreSelfEvident. Resources and Recommended Reading: Suicide Prevention Lifeline, 1-800-273-8255 The Lifeline provides 24/7, free and confidential support for people in distress and prevention and crisis resources for you or your loved ones. History of Angel Island Immigration Station, by the Angel Island Immigration Station Foundation History of “Race, Nationality, and Reality” (including more about the Supreme Court decisions that declared only white people could be U.S. citizens) at National Archives Primary Sources chronicling the life of Vaishno Das Bagai, preserved by the South Asian American Digital Archive The Making of Asian America: A History by Erika Lee, published by Simon & Schuster “Escape From Los Angeles: White Flight From Los Angeles and Its Schools, 1960-1980” by Jack Schneider, for the Journal of Urban History “The Court Case That Forced OC to Stop Ignoring Its Homeless” by Jill Replogle, for LAist Public Record of Irvine City Council Emergency Town Hall Meeting to discuss the proposal to place an emergency homeless shelter in the Orange County Great Park Public Record of Orange County Board of Supervisors Meeting to discuss the proposal to place emergency homeless shelters in Huntington Beach, Irvine, and Laguna Niguel The OC Needle Exchange Program research directory lists many sources of information regarding the public health outcomes of syringe exchanges “In Fighting Homeless Camp, Irvine’s Asians Win, but at a Cost” by Anh Do, for the Los Angeles Times “Asian Americans in Irvine Draw Outrage for Protesting Homeless Shelters” by Carl Samson, for NextShark “Supervisors Defend Their Turf and Criticize Spitzer’s Homeless Warnings” by Nick Gerda, for Voice of OC “Homelessness in Orange County: The Costs to Our Community,” a research report by UC Irvine faculty, sponsored by OC United Way and Jamboree Housing Executive Summary of research on our national homelessness crisis done by the National Law Center on Homelessness & Poverty "Student Housing Issues at UC Irvine," a recently released research report by Izzak Mirales at UC Irvine, based in part on data collected by the ASUCI Housing Security Commission. "Irvine Student Housing Cost and Crowding Under Scrutiny in Report Presented at UCI" by Lilly Nguyen, for the Los Angeles Times “Not in My Backyard: What the Shouting Down of One Homeless Housing Complex Means for Us All” by Jill Replogle for Southern California Public Radio Shout Outs: Erika Lee and Samip Mallick helped us connect with Rani Bagai. Brandon Morales, Mike Carman and Molly Nichelson helped us report our story about homelessness in Irvine, California. Anne Saini and Jill Replogle graciously consulted with our team on these stories. We received feedback on this episode from Aileen Tieu, Aishwarya Krishnamoorthy, Akira Olivia Kumamoto,  Alex Wong, Alicia Tyree, Anish Patel, Chris Lam, Emily Ewing Hays, Erica Eng, Irene Noguchi, Jen Young, Jennifer Zhan, Jon Yang, Jonathon Desimone, Kelly Chan, Kevin Do, Lynne Guey, Marci Calabretta Cancio-Bello, Marvin Yueh, Mia Warren, Rebecca Jung, Robyn Lee, and Tommy Tang. This episode was made possible by the generous support of Stefan Mancevski and the rest of our 1,004 crowdfund backers. Credits: Produced by James Boo, Cathy Erway, and Associate Producer Kathy Im Additional reporting by Anthony Kim Edited by James Boo and Cheryl Devall Tape syncs by Mona Yeh and Eilis O’Neill Production support and fact checking by Katherine Jinyi Li Editorial support from Davey Kim, Alex Laughlin, Senior Producer Julia Shu, and Executive Producer Ken Ikeda Sound Engineering by Timothy Lou Ly Theme Music by Dorian Love Music by Blue Dot Sessions and Epidemic Sound Sound effects by Soundsnap Self Evident is a Studiotobe production. Our show was incubated at the Made in New York Media Center by IFP. Season 1 is presented by the Center for Asian American Media (CAAM), the Ford Foundation, and our listener community. About CAAM: CAAM (Center for Asian American Media) is a nonprofit organization dedicated to presenting stories that convey the richness and diversity of Asian American experiences to the broadest audience possible. CAAM does this by funding, producing, distributing, and exhibiting works in film, television, and digital media. For more information on CAAM, please visit www.caamedia.org. With support from the Corporation for Public Broadcasting, CAAM provides production funding to independent producers who make engaging Asian American works for public media.

To kick off the spring/summer season of Heritage Radio Network, Cathy calls up Alana Kysar, author of Aloha Kitchen: Recipes from Hawai'i. Alana is a food blogger who was born and raised in Hawai'i, and grew homesick for the food of her home state the minute she left for college. Alana shares her initial fears of writing a cookbook that attempts to explain the cuisine of her home comprehensively, and how she wanted to convey a sense of "aloha," a guiding principle of friendliness and acceptance of ideas, through it. In this episode, she shares insights on why Spam is beloved, why pineapples do not immediately make a dish Hawai'ian, what makes poke so good, and much more. Eat Your Words is powered by Simplecast.

For the spring season finale of Eat Your Words, Cathy is joined in the studio by Hetty McKinnon, author of three cookbooks, the founder of the local salad-delivery business Arthur Street Kitchen, and the founder of Peddler, a multicultural food journal. Hetty shares why she focused on the broad theme of family for this cookbook, and how it's a vegetarian cookbook geared towards everyday family meals. Hetty also talks about how her cooking is inspired by the memories and crafty tricks of her Chinese mother. We'll talk about how Chinese and other multicultural elements are intertwined into her everyday cooking, and how cooking for family shouldn't be fancy, but fun. Eat Your Words is powered by Simplecast.

Cathy is joined on the line with Sarah Bowen, Joslyn Brenton and Sinikka Elliot, co-authors of Pressure Cooker, which takes a good, hard look at the realities of home cooking for many working mothers. The authors completed a five-year study where they interviewed over 150 women in North Carolina, and share their findings in this book. They find that much of the cooking advice of modern-day food gurus such as Michael Pollan or Jamie Oliver isn't relevant or realistic for many who would otherwise like to, and that we need to solve social inequities through policy first. The authors share some ideas for making cooking efficient, economical, and communal. Eat Your Words is powered by Simplecast.

Cathy welcomes Andrea Nguyen back to the show to talk about her latest cookbook, Vietnamese Food Any Day. Andrea explains how she was inspired to write this book looking back on her fondness for grocery shopping—and how her family would improvise with ingredients they found in the US rather than what they were used to cooking with in Vietnam, and making delicious adaptations with them. Andrea welcomes everyone to learn a few Vietnamese techniques and dishes and have fun with them. Cathy and Andrea also talk about the strides food media has made in recent years in celebrating writers of color and cooking from diverse perspectives. Eat Your Words is powered by Simplecast.

Cathy is joined in the station with Carla Lalli Music, Food Director of Bon Appetit magazine who recently published her first cookbook: Where Cooking Begins. Carla describes how she came up with the theme of her book—food shopping and how to make it work for your lifestyle—and how she turned that philosophy into a cookbook with more than 70 recipes and half-dozen techniques. Carla challenges the wisdom of shopping for all your ingredients for the week on the weekend and advocates for a more flexible routine, which will probably lead you to more fun in the kitchen. Eat Your Words is powered by Simplecast.

Today, Cathy is joined on the phone by Erin Byers Murray, a Nashville-based food writer and recipient of the Les Dames d'Escoffier MFK Fisher Award for Excellence in Culinary Writing, whose latest book is all about Grits. Erin shares how she came to the topic, after having lived away from the South, where she was born, for much of her life. She wanted to explore the changing culinary culture of the South and found grits to be a rich topic that is held very near and dear to many Southerners. Hear Erin talk about the history of grits, from Native American traditions to the role that women have always played in bringing it to the table. And hear about how the production of grits has been industrialized, changing the flavor and nuances of grits, but you can find many newer, artisanal grain mills producing heritage corn grits today. Eat Your Words is powered by Simplecast.

On today's episode, Cathy is joined in-studio by Diana Zheng, author of the cookbook Jia!: The Food of Swatow and the Teochew Diaspora. This region of Southern China, commonly called Teoswa, is home to a delicious and distinct cuisine, yet not many have heard of it outside of China. Diana shares her revelations in learning about the food of her heritage, and how the culture has spread to parts of Southeast Asia. Distinct traces of Teoswa cuisine can be found in Vietnamese, Singaporean and Thai dishes today, and even restaurants of those cuisines in the US. Hear Diana share some signature dishes from the region, and how a focus on fresh seafood and clean flavors guides its philosophy. Eat Your Words is powered by Simplecast.

In this episode, Cathy dials up Andrea Chesman, veteran cookbook author who has written many books on back-to-the-land cooking topics. Andrea's latest book not only tells the story of how animal fats has been wrongly maligned through slick marketing and corporate interests in the US, but also how to use it in the everyday home through 100 recipes. She goes over the basics of rendering fat from chicken, how to store it, and how to use it for amazingly crispy kale chips. She also tells us what to cook with beef fat, goose fat, pork fat, and more—and how all your favorite recipes at home can be enhanced by animal fat, a forgotten byproduct of cooking animal meat that has been used throughout the ages. Eat Your Words is powered by Simplecast.

Not Eating Out in New York From 2006 to 2008, Cathy made a commitment to stay away from eating out in restaurants, having street food and take out, so she could explore other avenues of not eating out. She wrote a book about her experience called, The Art of Eating In. More recently, Cathy published […] The post 114: Cathy Erway: Eating In and The Food of Taiwan first appeared on The Dinner Special podcast.