Podcast appearances and mentions of Dan Q Dao

In “Brisket Pho, a Viet Tex Story,” Gravy producer Jess Eng explores the emergence of Viet Tex, a cuisine created in recent years by contemporary Vietnamese-Texan chefs. These chefs grew up steeped in multicultural dining, eating Central Texas barbecue alongside family recipes. Now, in their own businesses, they marry smoked meats and barbecue spices with the flavorful broths and bright herbs that characterize Vietnamese dishes.  Houston is ground zero for Viet Tex, and with good reason. Houston is the most diverse city in America and, by extension, one of the country's most vibrant food cities. 140,000 Vietnamese residents call Houston home, the largest community outside Vietnam and southern California. Vietnamese cajun crawfish restaurants, coffee roasters, and banh mi shops draw steady crowds. And just around the corner from the Vietnamese restaurants are Houston's historic barbecue joints.  Many Vietnamese refugees sought homes in the United States after the Fall of Saigon in April 1975 and brought over their relatives. Gulf regions were particularly attractive because of their humid semi-tropical environment and thriving fishing, boating, and engineering industries, which felt like home to the Vietnamese. California, Louisiana, and Texas all fit the bill. Historically, Texas had welcomed more refugees than any other state. Many Vietnamese families took note of its growing Vietnamese diaspora, which saw another increase after Hurricane Katrina. This diaspora created dire circumstances within which Vietnamese Americans have created distinct regional cuisines. In 1981, Vietnamese shrimpers on the Texas Gulf Coast faced an angry mob of Klansmen who came at the invitation of jealous white fishermen. The Southern Poverty Law Center brought suit against the KKK, and seafood became a symbol of resilience for Vietnamese Americans. It's a pattern of adaptation and evolution that Vietnamese immigrants have long used to survive. For Gravy, Eng speaks to Don Nguyen, the Houston-based pitmaster and owner of Khoi Barbecue, whose brisket pho has made him a force in the barbecue world. Houston-born writer Dan Q. Dao explains why the term “fusion” undervalues the collision of organic cultures and cuisines, and how hybrid cuisines can keep ingredients alive. Andrew Ho, co-owner of San Antonio's Curry Boys BBQ, tells of his journey to making brisket burnt ends submerged in flavorful white curry. Thanks to contemporary Vietnamese chefs, Eng argues, Viet Tex is shaping the growing canon of Southern and American food. Acknowledgments: The primary producer for this episode is Jess Eng, with co-production credits going to Courtney DeLong. Thanks goes to Don Nguyen, Andrew Ho, Sean Wen, Andrea Nguyen, Dan Q. Dao, Dennis Ngo, Johnny Huyhn, and Teresa Trinh of the Vietnamese Culture and Science Organization.

For Imbibe's July/August issue, Dan Q. Dao explores the expanding world of Vietnamese coffee in America, sharing the stories of Vietnamese cafés and the drinks they serve. For this episode, we visit one of those cafés, Hello Em in Seattle's Little Saigon neighborhood, and chat with Yenvy Pham (who co-owns the café with Nghia Bui) about her family's role in the city's Vietnamese culinary scene and Hello Em's approach to coffee, and we taste along through a selection of the drinks.Radio Imbibe is the audio home of Imbibe magazine. In each episode, we dive into liquid culture, exploring the people, places, and flavors of the drinkscape through conversations about cocktails, coffee, beer, spirits, and wine. Keep up with us at imbibemagazine.com, and on Instagram, Twitter, and Facebook, and if you're not already a subscriber, we'd love to have you join us—click here to subscribe. 

In this episode, Hanna Lee and Michael Anstendig of Hanna Lee Communications chat with Dan Q. Dao, a freelance writer for Food & Wine, Saveur, Vice and other top media outlets.⁣⁣Dan recently relocated from New York City to Houston, his hometown, after 10 years in the Big Apple. He covers food & drink, culture and travel.⁣⁣⁣Tune in to hear this thoughtful, next-generation journalist share his insights on:⁣⁣⁣⁣⁣⁣⁣⁣⁣1. How digital, especially e-commerce, has been so pivotal to the drinks scene during the pandemic.⁣⁣2. How he is staying on top of New York while re-embracing his native Texas and why people should view him as a bridge between the two.⁣⁣3. Why he is enthusiastic about celebrating the reopenings of bars and restaurants and sees pandemic-honed skills, like at-home bartending, persisting into the future.⁣⁣4. How Twitter, Instagram and now Clubhouse are the social platforms he uses for his journalistic research.⁣⁣5. Why story pitches that incorporate inclusivity resonate strongly with him.⁣⁣Dan also answers a listener question from Shelagh D’Arcy-Hinds of Cliffton Dry, a new sparkling wine, who asks about the proper protocols for sending product samples.⁣⁣⁣⁣⁣⁣Connect with Dan via email at dan@danqdao.com and on Twitter and IG at @danqdao.⁣⁣⁣⁣For more information on our agency, please visit www.hannaleecommunications.com.⁣⁣⁣⁣⁣⁣⁣⁣⁣⁣⁣⁣⁣⁣Connect with hosts Hanna Lee (@hannaleeny), Michael Anstendig (@michaelanstendig) and our agency (@hannaleepr) on IG.⁣⁣⁣⁣⁣⁣⁣⁣⁣⁣ See acast.com/privacy for privacy and opt-out information.

The Whiteness of Food Media with Natalia and Mariquita Mariquita takes us through the data of the food media world and how marginalized voices are depressingly underrepresented. Natalia talks you through colonialism in food - and discussions about authenticity that made her grow. Finally, they end with some ways to walk the walk and cookbook recommendations!   Follow and support today's hosts: Natalia Instagram // Twitter Mariquita Instagram       Sources: Want to Understand Food Media’s Lack of Diversity? Here Are The Numbers - Mayukh Sen; Food52; Jan. 13, 2017 Breaking The Bubble of Food Writing: Cultivating Diverse Stories - Adrian Miller; NPR: The Salt; Dec. 3, 2017 The Bon Appetit Scandal Shows The Need to Address Racism In The Workplace - Sarah Esquivel; Study Breaks; Nov. 17, 2020 To Change Racial Disparity in Food, Let’s Start with Cookbooks - Julia Turshen; Eater; April 5, 2018 Colonization, Food and the Practice of Eating - The Food Empowerment Project Food Being Used as a Weapon: The Lasting Effects of Colonialism on Indigenous Food - CBC Radio; Oct. 6, 2017 Cultural Appropriation: Why is Food Such a Sensitive Subject? - Helier Cheung; BBC; April 13, 2019 When Did Recipe Writing Get So…Whitewashed? - Priya Krishna; Bon Appetit; July 29, 2020 Stewed Awakening - Naveet Alang; Eater; May 20, 2020 During Food Media’s Time of Reckoning, Let’s Not Forget the Recipes - Dan Q. Dao; Delish; Dec. 17, 2020   Book Recommendations Black Girl Baking - Jerrelle Guy Chicano Eats - Esteban Castillo Memories of a Cuban Kitchen - Mary Urrutia Randelman & Joan Schwartz Mexico: The Cookbook - Margarita Carillo Arronte  Indian-ish - Priya Krishna Salt, Fat, Acid, Heat - Samin Nosrat   This episode was edited by Phalin Oliver and produced by Renee Powers on the native land of the Dakota people. Original music by @iam.onyxrose Learn more about Feminist Book Club on our website, sign up for our emails, shop our Bookshop.org recommendations, and follow us on Instagram, Twitter, Facebook, Pinterest.  

For this episode, we welcome back producer Stephanie Kuo as guest host. She's setting out on a journey to unpack the culinary legacy of her home state: Texas! And today, she sits down with Dan Dao, a NYC-based food writer who also hails from the Lone Star State. She's from Dallas; he's from Houston. And even though they grew up with very different Asian-American experiences, they agree that H-town is America's next great food frontier. Yeehaw? First, though, they talk about the visibility of marginalized Asian communities, especially in the South, and how the lack thereof deprives them of support they may need. This was especially true for Cambodian spinach farmers outside Houston after Hurricane Harvey devastated their small town and their crop. Produced by Stephanie Kuo. Music by AF the Naysayer and Blue Dot Sessions.