Podcasts about Danny Bowien

Today's guest is comedian, podcaster, and writer Youngmi Mayer.Youngmi is one of the very first people we profiled on MOTHER 10 years ago, back when she—and her ex-husband Danny Bowien—were food world darlings thanks to their restaurant, Mission Chinese Food.It wasn't until several years after becoming a mother that Youngmi finally vocalized the goal she'd had since she was a kid—and was too embarrassed to say out loud—she wanted to be a stand-up comedian. She chronicles this experience—as well as the rise and fall of Mission Chinese—in her brand-new memoir, I'm Laughing Because I'm Crying.The bulk of the book covers her personal history of being raised in Korea by a Korean mother and American father, as well as the powerful stories of the many ancestors that came before her. As the title suggests, the book is at times funny and deeply emotional, as it touches on issues of colonialism, abuse, love, death, motherhood, and generational trauma.In today's conversation, we talk to Youngmi about what she's happily inherited from her own parents, her big breaks in comedy, raising a tween son in a world steeped in misogyny, and her ultimate goal of being relatable.  You can follow Youngmi at @ymmayer on Instagram.Today's episode is brought to you by three mom-owned brands we love—Tubby Todd, Minted, and Ritual. See a list of their exclusive offerings for our listeners, below.~Check out Minted.com and use code MOTHER24 for 20% off holiday cards and 15% off gifts through December 31, 2024.~Visit Ritual.com/mothermag for 25% off your first month of Ritual.~Head over to TubbyTodd.com and use code MOTHERMAG15 for 15% off your next order.Please follow, rate, and leave us a review!For more on Youngmi's story, check out these great interviews:New York Times (article)Add To Cart (podcast)Hairy Butthole (podcast)Feeling Asian (podcast)For more stories about motherhood and so much more, visit mothermag.com and follow @mothermag on Instagram.The MOTHER Podcast is produced by Em Roberts and Ali Alquiza.  

Coffee keeps the world turning. Or, at least, it makes it easier to pry your eyelids open and maintain some semblance of normalcy every day. There have been many research studies, technological innovations, and passionate arguments dedicated to brewing a better cup of coffee. A recent wave of impressively designed coffee gadgets aims to dial it in even further. But too often, those flashy and high-tech solutions don't make a mug of coffee that's any more satisfying than the familiar methods that have been around for years—or centuries, even. This week on Gadget Lab, WIRED contributor, cookbook author, and smart-kitchen expert Joe Ray joins us to chat about coffee: the optimal way to brew it, the best tech to use, and whether it's OK to shame people who use disposable K-cups. (Yes, it is.) Show Notes: Read Joe's buying guide to find the best AeroPress coffee brewer, and check out his roundup of best cookbooks of 2023 (so far). Read all of Joe's food and kitchen coverage for WIRED. Recommendations: Joe recommends Craft Coffee: A Manual: Brewing a Better Cup at Home by Jessica Easto and Company: The Radically Casual Art of Cooking for Others by Amy Thielen. Lauren recommends giving honey as a gift and keeping a box cutter around the house. Mike recommends Mission Vegan: Wildly Delicious Food for Everyone by Danny Bowien and JJ Goode. Joe Ray can be found on social media @joe_diner. Lauren Goode is @LaurenGoode. Michael Calore is @snackfight. Bling the main hotline at @GadgetLab. The show is produced by Boone Ashworth (@booneashworth). Our theme music is by Solar Keys. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Introducing Myles Snider, a brilliant culinary enthusiast and entrepreneur, widely known as "@myles_cooks" on Twitter. With his expertise in the art of cooking and his innovative approach to food, Myles has been captivating audiences with his unique culinary creations and sharing his passion for gastronomy through his engaging online presence. In this podcast interview, we delve into Myles' culinary journey, exploring his inspirations, techniques, and the impact of his creative endeavors on the world of food.Show Notes: Myles's Course: http://8020cooking.com Myles on Twitter: https://twitter.com/myles_cooksMyles's Substack: https://mtcookingclub.substack.com/ Get 3 months FREE of 7shifts for your business: https://www.joinrepertoire.com/7shifts Heartwood - Tulum: https://www.heartwoodtulum.com/ Vespertine - LA: https://www.vespertine.la/ Destroyer - LA: https://www.destroyer.la/ Meteora - LA: https://meteora.la/ Mission Chinese Food Cookbook - Danny Bowien: https://geni.us/zZx4Uim Chris Bianco: https://www.instagram.com/pizzeriabianco/ Francis Malman: https://www.instagram.com/francismallmann/ Peter Thiel: https://twitter.com/peterthiel Jordan Kahn: https://www.instagram.com/kahnjordan/ Justin's piece on the NFT boom for Chef's: https://support.justinkhanna.com/posts/nft-chefs-worst-michelin-restaurant-and-restaurant-equity Cedric Grolet: https://www.instagram.com/cedricgrolet/ Myles talks about Underrated vs Overrated: https://twitter.com/myles_cooks/status/1638629363066236932Dr John Sarno - Mind-Body Healing: https://geni.us/owVKBabish's Brick and Mortar: https://www.instagram.com/bedandbabish/ Travis Lett: https://twitter.com/travis_lett Danny Bowien: https://www.instagram.com/dannybowienchinesefood/ Frank Prisinzano: https://www.instagram.com/frankprisinzano/Justin's Instagram: @justinkhannaFollow The Repertoire Podcast on Instagram: @joinrepertoire—What's next?

The Chat!In today's episode, Danny Bowien and I discuss:* Growing up in Oklahoma after being adopted from his birthplace of South Korea, and a lingering nostalgia for Olive Garden.* His journey to becoming a chef, from an early job at a pizza shop to culinary school to winning the Genova Pesto World Championship.* The process of opening Mission Chinese Food and how he handled being catapulted to a new level of fame.* The inspiration behind his latest cookbook, Mission Vegan, and some of the ways his culinary repertoire has evolved in recent years.Plus, as always, we put Danny to the culinary test in our signature game.The Recipes!This week, paid subscribers will get two featured recipes from Danny's Mission Vegan. 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

Molly and Kristin speak with writer JJ Goode about his career path, collaborating with chefs on cookbooks and what draws him to his projects. He discusses some past work, how he organizes his To Do list and his advice for others who want experience with co-authorship.Hosts: Kate Leahy + Andrea Nguyen + Molly Stevens + Kristin DonnellyEditor: Abby Cerquitella MentionsJJ Goode's WebsiteTaste ColumnKristin's Cookbook Proposal Bootcamp Visit the Everything Cookbooks Bookshop to purchase a copy of the books mentioned in the showPok Pok by Andy Ricker and JJ GoodeMission Vegan by Danny Bowien and JJ GoodeA Girl and her Greens by April Bloomfield and JJ GoodeState Bird Provisions by Stuart Brioza, Nicole Krasinski , and JJ GoodeTitles by JJ Goode

This week, we're getting deep into the incredibly soulful world of vegan cooking with Hannah Che and Chef Danny Bowien

When Mission Chinese opened in New York in a crowded, slightly dank subterranean space on Orchard Street a decade ago, the food world collectively paused to praise the inventive and fully out-there cooking of a young chef named Danny Bowien. On this episode we catch up with Danny to hear about the up-and-down decade that followed and what it was like to recently close his last Mission location in NYC. We also talk about the 2020 Grub Street article that painted a portrait of abuse in the kitchens run under his watch. And we dive into his great new cookbook, Mission Vegan. This episode is a long time coming, and we hope you enjoy it.More from Danny Bowien:Goodbye to Mission Chinese Food and Its Complicated NYC Legacy [Bon Appetit]The Nightmare Inside Mission Chinese Food [Grub Street] Danny Bowien on the Hard-Partying Chef Life—Now Fueled by SoulCycle and Spirulina [Vogue]Twice-Cooked Bacon is the Best Kind of Bacon [Saveur]Buy: Mission Vegan

Hello All and welcome to another Art Beat Radio episode, a continuation of LAST WEEK's episode: Culture food: Chinese edition. In this week's episode our hosts Brian, Eric, Aaron, Alexa, and Katie will discuss Chinese food with a special guest,  Chef Danny Bowien, Owner of Mission Chinese restaurant. We chat with Chef Danny about his culinary experience, while learning all about Chinese food and culture!Transcription:Aaron: Hello everybody my name is Aaron! Welcome back to the program, the friendliest place on Earth!Brian: Hello ladies and germs, this latest episode we're going to be interviewing a chef! His name is Danny Bowien. All the way from the big apple, so we can take a bite out of this topic!!Randi: Hey Brian, did you know that Chinese food is one of the healthiest cuisines in the world?!Brian: No I didn't, but did you know, that China is the homeland of tea!?Randi: Wow! Also, China uses 45 billion pairs of chopsticks a year! Nancy: I didn't know that!!!Brian: Well, hello ladies and gentlemen, this is Brian Corner and it's time to interview our guest chef, Danny Bowien. We hope you enjoy it! Take it away Danny!Alexa: Hey Chef Danny! We're so happy to have you on our podcast! Thank you for being here! We're excited to get to know you and ask you some questions.Brian: Chef Danny, do you cook all kinds of vegetables and what are your favorites?Aaron: What got you hooked on cooking?Eric: What certain foods are eaten on the Chinese New Year among other traditions?Aaron: Is Chinese food your favorite cuisine?Brian: Where did you grow up, and what did you grow up eating?Alexa: Your ethnicity is Korean right? What made you fall in love with Chinese food and was there a specific moment?Eric: What do you love most about being a chef?Brian: If there was one thing you wanted people to know about Chinese cuisine, what would it be?Aaron: What are your favorite toppings on a pizza?Alexa: You have a few restaurants, you just put out a cook book, so what's next for you?Eric: What is Sichuan, and how is it used in Chinese food?Brian: Have you visited any other States, if so, which ones are your favorites?Katie: What's the hardest part about being a chef?Aaron: Do you have to go to school to be a chef?Alexa asking for Sergio: What is your favorite dish to make?Brian: Do you have any advice to give us about cooking?Eric: Do you know how to cook orange chicken and other Chinese-American foods?Alexa: Wow, Danny, thank you so so much for answering all our questions. Maybe next time, you can come to Long Beach, and cook us some food!Everyone: Yum!!!!!!Everyone Thanks Danny, End of interview. Jamie: Wow, what a stimulating interview!Nancy: I learned so much from Danny. Thank you guys so much for listening to this episode.Randi: But before we go, we just want to sayEveryone: BYEEEEEEE!! 

 Hello All and welcome to Another Art Beat Radio episode. In this week's episode: Culture food: Chinese edition, Brian, Eric, Aaron, Alexa, and Katie discuss Chinese food with a special guest,  Chef Danny Bowien, Owner of Mission Chinese restaurant. We chat with Chef Danny about his culinary experience, while learning all about Chinese food and culture!Transcription: Aaron: Hello everybody my name is Aaron! Welcome back to the program, the friendliest place on Earth! Brian: Hello ladies and germs, this latest episode we're going to be interviewing a chef! His name is Danny Bowien. All the way from the big apple, so we can take a bite out of this topic!! Randi: Hey Brian, did you know that Chinese food is one of the healthiest cuisines in the world?! Brian: No I didn't, but did you know, that China is the homeland of tea!? Randi: Wow! Also, China uses 45 billion pairs of chopsticks a year! Nancy: I didn't know that!!! Brian: Well, hello ladies and gentlemen, this is Brian Corner and it's time to interview our guest chef, Danny Bowien. We hope you enjoy it! Take it away Danny! Alexa: Hey Chef Danny! We're so happy to have you on our podcast! Thank you for being here! We're excited to get to know you and ask you some questions.Brian: Chef Danny, do you cook all kinds of vegetables and what are your favorites? Aaron: What got you hooked on cooking? Eric: What certain foods are eaten on the Chinese New Year among other traditions?Aaron: Is Chinese food your favorite cuisine? Brian: Where did you grow up, and what did you grow up eating? Alexa: Your ethnicity is Korean right? What made you fall in love with Chinese food and was there a specific moment? Eric: What do you love most about being a chef?Brian: If there was one thing you wanted people to know about Chinese cuisine, what would it be?Aaron: What are your favorite toppings on a pizza? Alexa: You have a few restaurants, you just put out a cook book, so what's next for you? Eric: What is Sichuan, and how is it used in Chinese food? Brian: Have you visited any other States, if so, which ones are your favorites? Katie: What's the hardest part about being a chef? Aaron: Do you have to go to school to be a chef? Alexa asking for Sergio: What is your favorite dish to make? Brian: Do you have any advice to give us about cooking? Eric: Do you know how to cook orange chicken and other Chinese-American foods? Alexa: Wow, Danny, thank you so so much for answering all our questions. Maybe next time, you can come to Long Beach, and cook us some food! Everyone: Yum!!!!!! Everyone Thanks Danny, End of interview. Jamie: Wow, what a stimulating interview!Nancy: I learned so much from Danny. Thank you guys so much for listening to this episode.Randi: But before we go, we just want to say Everyone: BYEEEEEEE!! 

This is Vagrant Records: 25 Years On The Streets, where we tell the oral history of the label by the artists, fans, and insiders. In this episode, we turn to the world of food to talk to of the world's best chefs who are fans of the Vagrant's artists so we turn to Danny Bowien & Graham Elliot to talk about the influence the music had on their food. Hosted by Matt Pryor of The Get Up Kids. Produced by Jesse Cannon. Executive Produced by Fred Feldman & Andrew Ellis

Buddy speaks to chef and restaurateur, Danny Bowien. He is the founder and owner of Mission Chinese Food in New York City and Brooklyn and co-founder of Mission Chinese Food in San Francisco, California. Bowien is a James Beard Award winner, and plays drums in the band NARX. In this episode, Danny explains how he was influenced by Counting Crows, Across a Wire: Live in New York City album. Buddy and Danny talk about growing up in Oklahoma, getting pick to be in the wrestling team at school, food, going to see Senses Fail co headline with Saves the Day, the restaurant business, Food critics, Spotify Playlists, Growing up in a religious household, Counting Crows, MXPX, Danny’s 187 tattoo, Listening to Senses Fail, New Jersey scene, 9/11,  Going to church, becoming a drummer, touring, San Francisco go-to restaurants, where to eat in New York and more. Listen to Counting Crows - Across a Wire, Live in New York City: https://open.spotify.com/album/1mTKc2rGksqt0fyEdHpTi0 Discuss this episode with Buddy and other listeners in the episode comments:  Instagram: https://instagram.com/thesoundofchangecast  Twitter: https://twitter.com/soundofchange  Facebook: https://facebook.com/thesoundofchangecast  YouTube: https://www.youtube.com/channel/UCtQTTLpDzjaMfTQDv_xhwFA   Follow Buddy Twitter: https://twitter.com/buddythechud  Instagram: https://www.instagram.com/budthechud/

Today we are joined by Chef Danny Bowien. Danny is best known for his restaurant Mission Chinese and is known throughout the food industry as a very talented and innovative chef. Danny ends up kind of interviewing me for a decent portion of this episode because he’s just curious and friendly like that. We talk about quite a bit about the similarities and differences of the way creativity and expectations function in both the music and food industries, we discuss cooking at home and I get a bit of a lesson on how to cook in a Wok, and we end with Danny sharing a bit about Narx, his band with Geoff Rickly of Thursday and Chris Conley of Saves the Day. FEATURED LINKS Mission Chinese Food Danny Bowien on Twitter Danny Bowien on Instagram SHOW LINKS Carry the Fire Podcast Website Instagram Twitter Produced by Andy Lara at www.andylikeswords.com

We talk the bluecheck hack, Paul getting unsuspended, looming takedowns, cancel predictions, Gay Twitter, the so-called myth of cancel culture, trickle-down oppression, the competitive capitalism of public shaming, the Harper's Letter, why we podcast, the victim/villain binary, why gay men don't get offended, #JewishPrivilege, privilege as insult, the reclosing of L.A., the myth of dog whistles, the self-annihilation of the left, the Mission Chinese drama, settlement chasers, jealousy, the dopamine poison of being liked online, the insulation of wealth, the merciless guillotine of public relations, the elementary genius of Fox news, the latest gossip around Ghislaine, and so much more! Today's theme: "2y & 6m" by Cindy Relevant links: The Harper's Letter: https://harpers.org/a-letter-on-justice-and-open-debate/ Feeling Asian Podcast w/ Danny Bowien: https://open.spotify.com/episode/3BIONBt6nVFjw8ZN69wyZC?si=EJax5255TA2bQqnz9J36_w Caitlin Flanagan dunking on Jennifer Finney Boylan: https://twitter.com/CaitlinPacific/status/1282047624032346112?s=20 Ross Douthat's 10 Theses About Cancel Culture: https://www.nytimes.com/2020/07/14/opinion/cancel-culture-.html Patia's Legendary Guide: http://pfw.guide/ Subscribe to Not Really on Patreon for a brand new episode on Mary Kay Letourneau! http://www.patreon.com/notreally   

*TW childhood sexual abuse* This week on Feeling Asian we are joined by Danny Bowien the chef and owner of the popular restaurant Mission Chinese Food. (Also Youngmi’s ex-husband.) Danny and Youngmi openly discuss allegations that occurred at their business. He reveals what it was like growing up as a Korean adoptee in an ultra religious White community in Oklahoma and how his otherness led to heinous abuse. Danny also shares his future goals as a chef. Follow him at @dannybowienchinesefood and follow us @feelingasianpodcast, @itsbrianpark and @ymmayer!

Going through all this adversity, going through all this difficulty, is what defines you. I'm just thankful to be cooking.—Chef Danny BowienIt was October, 2013, and Danny Bowien had just received word that his Manhattan restaurant, Mission Chinese, had been shut down by the health department for an array of violations, including an infestation of mice. Overwhelmed, embarrassed, and worried about his employees, Bowien, a rock-star rising chef, didn't know what to do. It was then that his phone rang. René Redzepi, the chef behind the world's best restaurant, Copenhagen's Noma, and Danny's close friend, said, “Chef, are you ready? They're coming for you. They smell blood. You're hurt, you're wounded and they're going to come for you.”But those weren't Bowien's only worries. At the same time, he was in the midst of opening the Lower East Side taqueria Mission Cantina. The health department issues distracted him, and he canceled a crucial research trip to Mexico. He opened Cantina before it was ready, and the reviews weren't good. Even Redzepi sent him an email saying his tortillas needed an upgrade. After a stretch of being celebrated by peers and customers alike, the once-rising chef was faltering.Redzepi coached Bowien through his challenges, telling him, “Everything's going to be okay, but you're going to need to handle this. You're going to be fine, but you just need to focus.” This encouragement, combined with tough love from another close friend, chef David Chang, founder of Momofuku, spurred Bowien into action. Despite resolving his issues with the health department, Bowien shuttered the original Mission Chinese and set out to start over in a newer, better location.Bowien came to terms with his adversity and the realization that it had been his own fault. “I got swept up in the whole thing,” he remembers. “Doing events everywhere, getting flown all over the world, not being in the restaurants enough. At the end of the day, my time is best spent in the restaurants. This is what got me here.” He retrenched, focused, went back to giving the kitchen the benefit of his considerable energy. He gave up alcohol, once his regular companion. The challenges that once could have destroyed him instead were compelling him to rebuild; a stronger, better Danny Bowien would make a stronger, better Mission Chinese.After a year-plus of hard work, Bowien reopened Mission Chinese in 2014. The original restaurant had sported a beer keg on the floor and was thrown together and cramped. His new location was more civilized, maintaining the edgy, creative energy people expected from him, but through a more refined expression and ambience. The reinvented Mission Chinese is like an artist's work later in his career—self-assured and polished. He's now spending long hours in the kitchen when he's not with his family, focused on his craft and his fatherhood, not his fame. Danny had become an experienced creative. And it shows in the results: the new Mission has snagged three stars from New York magazine, two stars from the New York Times, and is consistently ranked as one of the best restaurants in arguably the top restaurant city in the world. Just as important, the reborn Mission Chinese is flourishing, with more business than it can handle.Danny Bowien transformed his challenge into an opportunity. There are different types of challenges—the ones you choose and the ones that choose you. The key is to embrace them both with the same fervor and positivity. Most of us have similar reactions as those experienced by Danny Bowien when we encounter a challenge we perceive to be negative: panic, anxiety, fear. Thoughts of bad outcomes—worst-case scenarios—become overwhelming and paralyze us. Robert Downey Jr. explained it best when he said, “Worrying is like praying for what you don't want to happen.” But you can shift your perspective and realize that the word possibilities inherently means multiple out

We can't stop thinking about food: how to cook it, where to buy it, how many meals are too many meals and why everyone's making bread. This week, Lilah talks to Samin Nosrat, of bestselling cookbook and Netflix hit Salt Fat Acid Heat, about tips for cooking in a pandemic, the meaning of comfort food, her next cookbook — and the long-term effects of coronavirus on the restaurant industry.We’d love to hear what you're turning to these days. What are you watching, reading, listening to...or cooking? Let us know at ft.com/culturecallout, or record a short voice note on your phone and send it to culturecall@ft.com. You can also tweet us at @FTCultureCall. Stay safe, and stay in touch.Links from the episode–It's your last chance to tell us what you think of the podcast (and be entered to win a pair of Bose wireless headphones!): ft.com/culturecallsurvey –Christine and the Queens EP La Vita Nuova: https://youtu.be/EIdSORj_dd0–Samin's new podcast, Home Cooking https://homecooking.show/ –Samin's foccacia recipe: https://www.saltfatacidheat.com/fat/ligurian-focaccia–Kenji Lopez's guide on food safety and coronavirus, recommended by Samin: https://www.seriouseats.com/2020/03/food-safety-and-coronavirus-a-comprehensive-guide.html –Sarah O'Connor's FT column on essential workers: "The people we need the most are often the ones we value the least." (free to read): https://www.ft.com/content/2b34269a-73f8-11ea-95fe-fcd274e920ca –FT piece on China retailers facing a hard truth: if you reopen, they won't come (paywall): https://www.ft.com/content/07bd5ad6-6979-400f-a26e-bb0eefac1e6d–The FT Bunker Food series (paywall): https://www.ft.com/content/c84f3fdc-73b2-11ea-95fe-fcd274e920ca –Every day, the FT makes a selection of our coronavirus coverage free to read. You can find it all here: ft.com/coronavirusfree –Lilah's interview with Mission Chinese chef Danny Bowien: https://podcasts.apple.com/us/podcast/culture-call/id1179847741–Pedro Almodóvar’s lockdown diary: https://www.bfi.org.uk/news-opinion/sight-sound-magazine/features/pedro-almodovar-coronavirus-lockdown-diary-part-1 (in English) and https://www.eldiario.es/autores/pedro_almodovar/ (in Spanish)–The two guides Lilah depends on for making sourdough bread:

Matthew Williams has over a decade of experience as a music and art creative as well as the founder and creative director of 1017 ALYX 9SM, and he’s continuing strong even in the face of the Covid-19 crisis. On this episode of ‘The Dropcast,’ hosts Jian DeLeon and Noah Thomas chat with the designer, who is still virtually working with his global teams and finding time in between for online yoga all while living out of his suitcase since returning to New York from Milan after the outbreak. Palace x Evisu start off the quick hits with their MC Skibadee collab paying homage to the latter brand’s role in the London club scene (6:35). One of Matthew’s first jobs in retail was selling denim, and he remains particular about the material to this day when researching and creating pieces for ALYX. Matthew’s also intrigued by the air camouflage seen on Virgil Abloh’s custom jet for Drake, dubbed “Air Drake,” which took inspiration from work created by both creatives: Drake’s Nothing Was The Same cover art, and the set from Louis Vuitton’s Paris Fashion Week show earlier this year (9:53). le. ‘Tiger King’ has been the latest show to blow up during this quarantine period, making people just as unified in agreement about Joe Exotic’s next-level fashion style as they are divided over freeing the incarcerated star (14:01). If you’re looking to graduate from watching the docuseries, tune in to free art and fashion lectures offered by Alexander McQueen’s Sarabande Foundation (17:32). The series launched this past week and will continue to broadcast talks by speakers like Thom Browne, Tim Walker, Molly Goddard, and Samuel Ross until April 9. Nike and Ben & Jerry’s have served their newest creation called the “Chunky Dunky,” a sweet treat for Dunk and ice cream fans (19:00). The talk brings out Matthew’s sweet tooth for mint chip and his weak spot for Kith Treats. Matthew is ready to bring the same undeterred spirit to fashion shows despite cancelations of the London and Paris Fashion Weeks (22:56). Although it’s difficult to predict the specific creative response that this will lead to, Matthew sees potential in the evolution of shows, and speaks to their importance for his brand in creating an ALYX universe that integrates real people. The Question of the Week (QOTW) had Dropcast listeners asking Matthew anything and everything, from motivations for staying creative at home, finding a place in the fashion industry with an unconventional background, to requests for pairs of ALYX Nikes (29:30). It’s no surprise that Matthew’s a fan of mules, seeing how this episode’s Mule of the Week is the ALYX black leather clogs (37:47). Foamposite and Merrell mules all the way around. Make sure to check out ‘Vibe Check,’ a Highsnobiety podcast featuring guests like Brendon and Estelle, the cofounders of Noah, who shared the importance of supporting independent brands, and Mission Chinese Food’s Danny Bowien who discussed anti-Asian xenophobia and dropped a recipe for quarantine soup. Groceries have been a staple for the cast in “What’d You Cop,” and Matthew has stayed top of his workout game with new Nike training gear (39:57). After you catch next episode’s QOTW which will be posted on Highsnobiety’s Instagram, make sure to leave a voicemail on The Dropcast hotline at 833-HIGHSNOB (833-444-4766) for a chance to be featured in a future episode. Relevant Links: First Look at the Full Supreme x Lamborghini Collection Palace x Evisu Tap Jungle Legend MC Skibadee for Offical Collab Reveal Virgil Abloh’s Outrageous Custom Jet for Drake Is Levels 767 Cardi B Vows to Start GoFundMe for Imprisoned ‘Tiger King’ Star Joe Exotic Tim Walker, Thom Browne, Samuel Ross & More Are Giving Free Fashion Lectures It Looks Like a Delicious Ben & Jerry’s x Nike SB Dunk Low Is on the Way London & Paris Fashion Week Men’s Canceled, Milan Men’s Fashion Week Postponed Mule of the week - 1017 ALYX 9SM CLOGS Learn more about your ad choices. Visit megaphone.fm/adchoices

In the wake of the Covid-19 pandemic, small businesses including Asian restaurants have been facing setbacks. Danny Bowien, chef and founder of Mission Chinese Food, closed his restaurants in Bushwick and the Lower East Side earlier this month. Now, he’s bringing his skills to the home kitchen, offering easy recipes and focusing on his upcoming vegan cookbook, which he talks about with host Jian DeLeon on this episode of ‘Vibe Check.’ Mission Chinese Food is in solidarity with other neighborhood Asian restaurants like Nom Wah and Woo’s Wonton, all of which experienced a considerable drop in business during the month leading up to the outbreak (2:00). Self-isolating at home has allowed Danny to spend more time with his six-year-old son, who’s motivating him to learn Korean. Still, Danny can’t help but worry about how things will change for his son and other Asian families in the aftermath of the pandemic. The transition from working up to 90 hours a week to becoming a home teacher and work-from-home chef has also been difficult, even grievous for the drop in productivity (9:24). Despite a lack of culinary epiphanies, Danny is recontextualizing his daily meals to discover ways of incorporating them into his upcoming cookbook. Danny runs through the recipe, one of his son’s favorites, which has taken on different forms since its conception (13:45). In addition to being the ideal breakfast soup, it’s also the perfect opportunity to sneak in all kinds of vegetables for picky eaters: Remove seeds from the kabocha before dicing into large pieces Chop up either Japanese leeks or scallions into one inch pieces (use scallions in a 3:1 ratio with the kabocha) Warm up a pot containing olive oil Add scallions, one peeled and diced potato, and kabocha into the pot Pour in Korean kelp soup stock or a vegan bouillon alternative Cover the ingredients with water and bring to a boil Add in two quarts of water, 1 1/2 tablespoon of red miso, and 1 1/2 tablespoon of Korean miso or white miso Continue to boil until potatoes and kabocha are thoroughly cooked and soup turns into an orange color Skim the top to remove foam Add a handful of chopped white kimchi, and serve with rice While it’s important to eat healthy, Danny ends by talking about his frequent indulgence in ice cream during the quarantine, staying optimistic, and as Jian puts it, approaching the new lifestyle as a blessing in disguise. Stay tuned for new episodes of ‘Vibe Check’ every Tuesday and Thursday. Learn more about your ad choices. Visit megaphone.fm/adchoices

In the wake of the Covid-19 pandemic, small businesses including Asian restaurants have been facing setbacks. Danny Bowien, chef and founder of Mission Chinese Food, closed his restaurants in Bushwick and the Lower East Side earlier this month. Now, he’s bringing his skills to the home kitchen, offering easy recipes and focusing on his upcoming vegan cookbook, which he talks about with host Jian DeLeon on this episode of ‘Vibe Check.’ Mission Chinese Food is in solidarity with other neighborhood Asian restaurants like Nom Wah and Woo’s Wonton, all of which experienced a considerable drop in business during the month leading up to the outbreak (2:00). Self-isolating at home has allowed Danny to spend more time with his six-year-old son, who’s motivating him to learn Korean. Still, Danny can’t help but worry about how things will change for his son and other Asian families in the aftermath of the pandemic. The transition from working up to 90 hours a week to becoming a home teacher and work-from-home chef has also been difficult, even grievous for the drop in productivity (9:24). Despite a lack of culinary epiphanies, Danny is recontextualizing his daily meals to discover ways of incorporating them into his upcoming cookbook. Danny runs through the recipe, one of his son’s favorites, which has taken on different forms since its conception (13:45). In addition to being the ideal breakfast soup, it’s also the perfect opportunity to sneak in all kinds of vegetables for picky eaters: Remove seeds from the kabocha before dicing into large pieces Chop up either Japanese leeks or scallions into one inch pieces (use scallions in a 3:1 ratio with the kabocha) Warm up a pot containing olive oil Add scallions, one peeled and diced potato, and kabocha into the pot Pour in Korean kelp soup stock or a vegan bouillon alternative Cover the ingredients with water and bring to a boil Add in two quarts of water, 1 1/2 tablespoon of red miso, and 1 1/2 tablespoon of Korean miso or white miso Continue to boil until potatoes and kabocha are thoroughly cooked and soup turns into an orange color Skim the top to remove foam Add a handful of chopped white kimchi, and serve with rice While it’s important to eat healthy, Danny ends by talking about his frequent indulgence in ice cream during the quarantine, staying optimistic, and as Jian puts it, approaching the new lifestyle as a blessing in disguise. Stay tuned for new episodes of ‘Vibe Check’ every Tuesday and Thursday.

Matthew Williams has over a decade of experience as a music and art creative as well as the founder and creative director of 1017 ALYX 9SM, and he’s continuing strong even in the face of the Covid-19 crisis. On this episode of ‘The Dropcast,’ hosts Jian DeLeon and Noah Thomas chat with the designer, who is still virtually working with his global teams and finding time in between for online yoga all while living out of his suitcase since returning to New York from Milan after the outbreak. Palace x Evisu start off the quick hits with their MC Skibadee collab paying homage to the latter brand’s role in the London club scene (6:35). One of Matthew’s first jobs in retail was selling denim, and he remains particular about the material to this day when researching and creating pieces for ALYX. Matthew’s also intrigued by the air camouflage seen on Virgil Abloh’s custom jet for Drake, dubbed “Air Drake,” which took inspiration from work created by both creatives: Drake’s Nothing Was The Same cover art, and the set from Louis Vuitton’s Paris Fashion Week show earlier this year (9:53). le. ‘Tiger King’ has been the latest show to blow up during this quarantine period, making people just as unified in agreement about Joe Exotic’s next-level fashion style as they are divided over freeing the incarcerated star (14:01). If you’re looking to graduate from watching the docuseries, tune in to free art and fashion lectures offered by Alexander McQueen’s Sarabande Foundation (17:32). The series launched this past week and will continue to broadcast talks by speakers like Thom Browne, Tim Walker, Molly Goddard, and Samuel Ross until April 9. Nike and Ben & Jerry’s have served their newest creation called the “Chunky Dunky,” a sweet treat for Dunk and ice cream fans (19:00). The talk brings out Matthew’s sweet tooth for mint chip and his weak spot for Kith Treats. Matthew is ready to bring the same undeterred spirit to fashion shows despite cancelations of the London and Paris Fashion Weeks (22:56). Although it’s difficult to predict the specific creative response that this will lead to, Matthew sees potential in the evolution of shows, and speaks to their importance for his brand in creating an ALYX universe that integrates real people. The Question of the Week (QOTW) had Dropcast listeners asking Matthew anything and everything, from motivations for staying creative at home, finding a place in the fashion industry with an unconventional background, to requests for pairs of ALYX Nikes (29:30). It’s no surprise that Matthew’s a fan of mules, seeing how this episode’s Mule of the Week is the ALYX black leather clogs (37:47). Foamposite and Merrell mules all the way around. Make sure to check out ‘Vibe Check,’ a Highsnobiety podcast featuring guests like Brendon and Estelle, the cofounders of Noah, who shared the importance of supporting independent brands, and Mission Chinese Food’s Danny Bowien who discussed anti-Asian xenophobia and dropped a recipe for quarantine soup. Groceries have been a staple for the cast in “What’d You Cop,” and Matthew has stayed top of his workout game with new Nike training gear (39:57). After you catch next episode’s QOTW which will be posted on Highsnobiety’s Instagram, make sure to leave a voicemail on The Dropcast hotline at 833-HIGHSNOB (833-444-4766) for a chance to be featured in a future episode. Relevant Links: First Look at the Full Supreme x Lamborghini Collection Palace x Evisu Tap Jungle Legend MC Skibadee for Offical Collab Reveal Virgil Abloh’s Outrageous Custom Jet for Drake Is Levels 767 Cardi B Vows to Start GoFundMe for Imprisoned ‘Tiger King’ Star Joe Exotic Tim Walker, Thom Browne, Samuel Ross & More Are Giving Free Fashion Lectures It Looks Like a Delicious Ben & Jerry’s x Nike SB Dunk Low Is on the Way London & Paris Fashion Week Men’s Canceled, Milan Men’s Fashion Week Postponed Mule of the week - 1017 ALYX 9SM CLOGS Learn more about your ad choices. Visit megaphone.fm/adchoices

HungryEating, Road-Tripping, and Risking It All with the Greatest Chef in the WorldBy Jeff Gordinier Intro: Welcome to the number one cookbook podcast Cookery by the Book with Suzy Chase. She's just a home cook in New York City, sitting at her dining room table, talking to cookbook authors.Jeff Gordinier: My name is Jeff Gordinier and my latest book is called Hungry: Eating, Road-Tripping and Risking It All with the Greatest Chef in the World.Suzy Chase: For more Cookery by the Book, follow me on Instagram. If you enjoy this podcast, please be sure to share it with a friend. I'm always looking for new people to enjoy Cookery by the Book. Now on with the show. Before the holidays, Pete Wells wrote about you and new year's resolutions on his Instagram. He wrote, "Realize that this book is not just a bunch of weird encounters with a famous chef, but actually a very convincing argument for moving into the unknown, entering dark rooms. Even though you stub your toes, fighting complacency, knowing you can do better, painting yourself into corners, so you'll have to invent a new way out. Why, potential resolutions are strewn over every page of this book like pine needles on the sidewalk on January 2nd." Do you see this book as a sort of an ode to resolutions?Jeff Gordinier: Yeah, I do. And I was very grateful for that post as you can imagine. Pete Wells is a close friend of mine. We worked together at Details Magazine years ago before we were both at The Times. And yet he hadn't tweeted or posted anything about my book all year. So I was kind of like, "Okay, that's fine, you do you." But then at the very end of the year, he put up that incredibly gracious post about Hungry and I really felt, and this is no surprise to anyone who knows Pete, but I just felt he got it. Actually there were three things that happened around the end of the year in the beginning of 2020 which is Helen Rosner, from The New Yorker, put up a nice tweet about Hungry. Pete Wells did that Instagram post and Publishers Weekly named it one of the team's favorite books of 2019. And the person who wrote about it at Publishers Weekly echoed, sort of said something similar to what Pete Wells said, which is like, "This isn't really a book about food. It's actually sort of a book about self-discovery and change."Jeff Gordinier: I think that Hungry is about my friendship with connection to Rene’ Redzepi, who's the Chef at Noma in Copenhagen, which a lot of people over the past decade have considered the best restaurant in the world. I mean that's always debatable. But it's certainly the most influential restaurant of the last decade around the world. I think most chefs would agree with that. I struck up a friendship with Rene’ about five years ago, actually, I guess we're coming on six years ago now. It changed my life, which sounds kind of cheesy to say, but it's true. And I think that Rene and I were both at periods in our lives where we needed to shake things up. We wanted to change things. So we sort of dovetailed in 2014. It was kind of a random thing. I met Rene Redzepi for a coffee in downtown Manhattan and this kind of awkward conversation led to a friendship and led to pretty much four years of traveling around together.Suzy Chase: So what did you think when you got that phone call in 2014 saying, "Hey, I want to meet with you and chat at a coffee shop in the village." What were you thinking?Jeff Gordinier: I felt like I had to do it as an obligation. That sounds really lame in a way, but it's true. I was a journalist, I am a journalist. I was a reporter at The New York Times on the food section and I felt like, "Well, I ought to do this as part of my job." I mean, this person is considered the most influential chef of our time. And obviously as a reporter, I have to do my due diligence. Right. But I was, he actually reached out to meet the very week I had moved out of the house with my first wife and my two older children. It was a very sad period in my life. I was in despair, frankly, and I didn't want to talk to anyone. I'm just being honest. Like, it's just so bizarre and serendipitous that Rene happened to reach out to me that very week. Okay.Jeff Gordinier: And I was very vulnerable and kind of like just wanted to go home on the train, frankly. So to this little sad sack, bachelor apartment, I was renting down the street from my former house. So, most people Rene’ Redzepi reached out, they'd be pretty excited. I wasn't actually up for it, but as soon as I met him in this coffee house, it was like there was a kind of electricity in the air. There are certain people who give off this intoxicating charisma. I mean, one thinks of Beyonce’. You think of a person like Steve Jobs, you think of people who change the world and change the course of culture and have this kind of vibrancy. Almost like you can see the electrons when they enter the room. Right?Suzy Chase: I've heard you say he's a bit Tony Robbins-esque.Jeff Gordinier: Yeah. There's a little bit of like, "Will you walk on coals with me?" Within a few minutes. We weren't talking about his manifesto. We weren't talking about his new cookbook. He was asking me questions, which I will tell you, as a reporter, it's fairly rare. I mean, I've interviewed rock stars and movie stars and film directors and poets and politicians and chefs. And it's very rare that they start asking you questions. Right? And Rene’ Redzepi did that. And he was like, "Oh, you're from LA. Do you like tacos?" And I was like, "Dude, yes. Tacos are-"Suzy Chase: Life.Jeff Gordinier: ... "very important to me." Yes, tacos are life. I live for tacos. And I was like, "Why are you asking me about tacos? You're from Denmark. What could you possibly know about that?" I mean, look ... and it turned out that he'd had this longterm ongoing love affair with Mexico, which was news to me. And it turned out to be news to most people in the food world. And I'm not talking about, he would just go to Cancun for vacation. I mean, he would spend weeks, if not months, in Mexico every year. He was obsessed with the history of the country, the people, the food, the ingredients. So he said to me like, "Why don't we go on a trip to Mexico together?" And I was like, "What? You and me? We just met." And that started a series of trips.Jeff Gordinier: I didn't intend to write a book originally. It was just first for an article. But then I started going on these trips on my own dime, just because I found that being around Rene’ Redzepi and being around the Noma team was kind of, it was kind of changing me.Suzy Chase: So, let's back up and talk about when you landed in Mexico City with Sean Donnola, a photographer, and you were immediately summoned to Pujol, perhaps the best restaurant in Mexico City and who was sitting at the table with Rene?Jeff Gordinier: Danny Bowien, who is the chef of Mission Chinese Food in New York and in San Francisco.Suzy Chase: So crazy.Jeff Gordinier: Yeah, that was my first sign, Suzy, that we were on a bigger adventure than I realized. Because, as you see in the book, everywhere Rene Redzepi goes, there was this kind of orbit of other famous chefs, right, who he's friends with. So it's sort of like that Bob Dylan movie, the documentary Don't Look Back like, "Oh, Donovan just shows up." You know, like, "Oh, there's Joan Baez." People would just show up all the time. Which of course enriched my narrative in our experience. It turned out that Rene’ Redzepi had become sort of a mentor to Danny Bowien from Mission Chinese Food. Danny had been through hell because the original New York Mission Chinese Food had been shut down by the health department, which was very humiliating and embarrassing. And he felt like his whole career was falling apart.Jeff Gordinier: And in that moment of fear and weakness, Rene had reached out to him and kind of rescued him. So in a weird way, Danny and I were in a similar position. We were people who would become part of this cult because Rene’ had reached out to us. So in that room you have like arguably the greatest chef in Mexico, Enrique Olvera from Pujol, and then you have Danny Bowien and then you have Rene’ Redzepi, we're all at a table together. I mean, Enrique was bringing the food, but we were all hanging out together. Yeah. And there were other famous people in the room as well. It was just like, where am I? Have I just landed in the circus? It was as if there was some incredible documentary about the food world that you were watching. And then suddenly you opened your eyes and you were in the documentary. You were in the middle of it.Jeff Gordinier: There's something kind of irresistible about his invitations. And I am not alone in saying yes to them. I mean, many people have been sort of sucked into his orbit in this way and it always ends up being kind of life changing.Suzy Chase: So how long did you stay in Mexico?Jeff Gordinier: The first time was a week, I guess, but then I went back many times. Basically, as you've seen, like most of the book takes place in Mexico, which is maybe a little odd when people pick it up because they think, "Wait, isn't this a book about a Danish chef? Why are we in Mexico the whole time?" It's because Mexico was sort of the crucible of his transformation and my own really, and he was building toward this meal, which happened three years after we met.Jeff Gordinier: It was called Noma Mexico. It was a pop up in Tulum. Now when you hear the words pop up, a lot of people think, "So it was one night and they just cooked Noma food in Mexico." No, that's not what this was. This was seven weeks in Tulum. He flew the entire Noma team to Mexico. They spent months looking for the best ingredients and months and really years working and working and working at these recipes.Suzy Chase: After you came back from Mexico, you wrote the article and then he called you to Tulum, right?Jeff Gordinier: After I wrote the article, I figured that was the end, that's how it is for us journalists. You meet someone and you have this kind of fling, you meet the individual and then they go their merry way. But email sort of popped up on my Gmail. It said, "You have a table at Noma." Now, it's impossible to get a table at Noma. There's like 30,000 people on the wait list on any given night. Okay. And I had not asked for one. So it was confusing. I thought it was a mistake, because also the table was like a few days later, it was like lunch at Noma later that week, I texted him, I said, "Chef, I think you made a mistake. I think somebody typed my email in by accident and I have a table at Noma." And this is the Tony Robbins quality that Rene has. He basically said, "Take it or leave it." And I was like, "Oh wow."Suzy Chase: What do you do?Jeff Gordinier: Oh, it's a test. Like he's testing my will to live. So he's testing my sense of adventure and I thought, "Well, God, I mean, this chance is not going to come again." It's impossible to eat at this restaurant, and it's supposed to be the best restaurant in the world. So you know what? Damn the torpedoes. I just like went on one of those websites where you get a cheap flight and I found a very cheap flight. It turns out there are a lot. I booked it without attending to logistics first on the home front, shall we say. I just sort of threw myself a curve ball and I didn't even know who I would eat with. But it was, that was the beginning. So then there were all sorts of texts and invitations. I mean, that was-Suzy Chase: Wait, tell me who you took.Jeff Gordinier: This seems to be everybody's favorite part of the book.Suzy Chase: Well, I have a funny story, so tell the story first and then I'll tell my funny story.Jeff Gordinier: Oh cool. Well, I asked everyone, I mean everyone. I asked, I studied with John McPhee in college, The New Yorker writer and I asked him, because I feel like I owe him. And being John McPhee, he was actually pretty close to going, I mean he's in his 80s but he was like, "I might just do it," but he couldn't work it out. I asked my brother, I asked my father, I asked every wealthy friend I knew thinking that maybe they could help cover the costs. And I'm just being practical and it turned out that no one could do it. Everybody said no. And Suzy, it was such, it was so illustrative. Like I really learned a lesson from that. Like before this everyone said, "Oh wow, you met Rene’ Redzepi. If you ever get a table at Noma, let me know. I will do anything. I will move mountains."Suzy Chase: Then crickets.Jeff Gordinier: Yeah, exactly. Crickets. When you finally get the table, they're like, "Oh, well, I forgot my son has a soccer practice, or I forgot I have a haircut appointment and I can't change it." I'm not kidding, like people were saying stuff like that. And I was like, "Yeah, but this is Noma, dude." So anyway, to answer your question, I ended up going with a random guy from the office at The New York Times. I did not. His name is Grant. A very talented web designer, very talented artistic type guy. But I did not know him at all. I mean, I met him once at an office party. And he heard that I had a table ... those who pick up Hungry, this led to a very bizarre comic sequence because Grant didn't exactly show up for the meal. He did buy a ticket to Copenhagen go and hang in. He did agree to share the meal with me, but he kind of messed up with the time. He had a very wicked case of jet lag. So that was totally unforgettable.Suzy Chase: So, I have a funny story. I was at my neighborhood nail salon over Christmas vacation and brought your book to read while they did my nails. And I'm friendly with the gals at the salon and they're always saying, "What cookbook are you reading?" And they want to talk about recipes. So that day I said, "There aren't any recipes in this book, it's just a book about a well known chef." So there was a girl who's getting a pedicure next to me and she goes, "I overheard what you were saying." And she said, "Have you gotten to the part where the guys sleeps through the meal at Noma?" And I said, "No, I just started it." And she goes, "That's a really good friend of mine. And now because of the book, he's known as the guy who slept through the meal at Noma." And I was like, "Oh, poor Grant Gold."Jeff Gordinier: I feel for him. Yeah, I feel for-Suzy Chase: So that was fun.Jeff Gordinier: ... That's amazing, that's satisfying as a writer to hear that. I do feel for him. I mean, I didn't intend to cause him any pain, I like the guy. I really just thought it was amusing that-Suzy Chase: Totally.Jeff Gordinier: ... this happens to us, that we accidentally sleep through important events, shall we say.Suzy Chase: So in terms of thought experiments, you described the sea urchin hazelnuts a simple dish, you wrote, you tasted what it was and yet you tasted the micro tones, the flavors between the visible and the obvious. I'm curious to hear about that.Jeff Gordinier: Yeah, thank you for asking that. That's really crucial because I think sometimes people hear about Noma, Rene’ Redzepi's restaurant or they hear about this book and not all of us will have the opportunity to eat at Noma. So people are confused, a little bewildered as to why it can be so good. Like what is so good about the food at this restaurant? I mean, restaurants, I've been to restaurants, restaurants serve good food. What's unique about this? And the way I've described it to people has to do with things that are delicious that you've never encountered before. People have their favorites, like pizza, pasta, sushi, et cetera. With Noma, you're tasting things that are equally delicious, maybe even more delicious than those favorites and yet your palate has never encountered them for the most part.Jeff Gordinier: It's like if you went into a museum and you saw a painting and the painting was particularly beautiful because it involved colors that you had never seen before. Like you know blue, green, red, yellow, et cetera. What if there were colors in the spectrum that for some reason, because of our DNA, the human eye had never apprehended, and then all of a sudden you could see those colors, like you would be, your mind would be blown, right? It's the same with the flavors at Noma. It's like they are finding little pathways of flavor, little micro tones, as you put it, which are like the notes in between the notes that not only blow you away because they taste so good, but because it's the first time.Jeff Gordinier: So they do that through the foraging. They find all these wild herbs, greens, mushrooms, sea grasses, seaweeds, all sorts of things that you've probably never tasted. Even people in Denmark had never tasted them or didn't even know they were edible through the fermentation. So they have a whole fermentation lab at Noma that goes beyond what you'd find at almost any restaurant. You know how people will say stuff like, "Human beings only use 10% of their brains or 20% of their brains."Suzy Chase: Yeah.Jeff Gordinier: I think in part what the Noma enterprise is arguing is that we only use 10% of our pallets.Suzy Chase: When thinking about Rene’, I was wondering if you can be a perfectionist if you're restless.Jeff Gordinier: I think he manages to be both restless and a perfectionist. It's just that his definition of perfection keeps changing. So, like he achieves perfection and then he blows it up. As soon as he achieves perfection, he's bored with it. So, he's not interested. He's the opposite of a lot of the food artisans you find in Japan for instance, people who simply, like Jiro, of course, who's famous from the documentary, making sushi day after day for decades, getting better and better and better with each passing meal, you know. Rene is different than that. He likes to create a whole menu and at the moment he feels it's achieved perfection. It's achieved radiance. It's just what he wants to express. He's done. He's like, he actually will blow it up at that point.Jeff Gordinier: So this means that the team has to create something like hundreds of new dishes every year. Hundreds. It's an impossible task. And each time Rene’ wants that menu to be an example of perfection, to answer your question. So the challenge there is just extraordinary. This is one reason I was drawn to the guy. I'd never met anyone like that. He could've just coasted. He could've just said, "Okay, we've got the perfect Noma menu. We're done. Let's just keep serving this for 40 years." But no, he just blows the thing up every three months.Suzy Chase: So, speaking of perfection, you wrote in the book, "Moles are all negotiation, but tortillas are non negotiable." You never saw Redzepi master a tortilla. The whole female population of Mexico has mastered the tortilla. How come he couldn't?Jeff Gordinier: Yeah, that was so interesting to me. That was like ... because we went to Mexico many times and I would see Rene’ try at the comal to create a perfect tortilla. And tortillas are very simple. You have the masa dough and it's a matter of ... I'm patting my hands right now. It's a matter of patting them correctly in your hands, the right texture, the right density, et cetera. And for cultural reasons, historical reasons throughout much of Mexico, I'm sure Diana Kennedy would tell you, the women make the tortillas. It's a cultural thing. The more traditional the village, the more likely it is that the men never even touched the masa. So there are many men in Mexico who can't really make a good tortilla.Jeff Gordinier: But Rene’ being Rene’ and the greatest chef in the world, et cetera. I sort of thought, "Well, he'll figure it out." But he never did it. It's really about dexterity and it's kind of about muscle memory, you know? And many of these women have been doing it since they were little girls and it just becomes second nature. They just become very natural at it. And I mean, in this one village on the Yucatan peninsula, this Mayan village called Yaxuna. I mean, I couldn't believe the deliciousness of the tortillas, just absolutely perfect.Jeff Gordinier: And they're using local corn, these kind of heritage strains of corn that are from the region. It was actually a point of slight friction between me and Rene’ because I'm not a chef, as my kids would say, I'm not even a very good cook, but I could master the tortillas. I actually made them-Suzy Chase: What, really?Jeff Gordinier: Yeah, yeah. When we were in Yaxuna he got a little annoyed with me because he said, "Well, why don't you give it a try LA boy?" And I did, I grabbed some masa and I just patted it in my hand, I put it on the comal and instantly it started puffing up, which is a sign that you made it, right. The women of the village were all kind of cheering for me. They were kind of surprised that I was able to do it. And I was like, "Wow, amazing. I did something better than the greatest chef in the world."Suzy Chase: That's hilarious.Jeff Gordinier: Yeah, it was funny. I mean, Danny Bowien never got it either. I mean, and so, when we went to Oaxaca, he kept trying to figure it out and he never really could nail the tortillas either. I have a picture on my phone of Danny Bowien and Rene’ Redzepi at a comal in Oaxaca with all these Mexican ladies sort of surrounding them as they ... it's actually a series of photos as they try to figure it out. And their tortillas looked terrible. They're all clumpy, they're uneven. They're not puffing up.Suzy Chase: So funny. So, by the end of the book I realized that this journey coincided, and this isn't funny, with the breakdown of your marriage and it felt to me like you and Rene’ were meant to travel this bumpy road together and come out learning to, as you wrote, keep moving because it's the only way.Jeff Gordinier: That's sort of Rene’ Redzepi's philosophy, it's just keep moving. To get back to your first question, when you were talking about resolutions, we always feel life can be better than that. There must be something I'm doing wrong. What can I do differently? How do I live the optimum life? How do I create everything I want to create and love people the way I want to love them? How do I be a better dad, a better partner, a better friend? And we never really get the moment to sit and think about that.Jeff Gordinier: The Buddhists have this concept of Samsara, Samsara, which is like the cycle that we're trapped in. You know? Where we keep gnawing on the past and we keep making the same mistakes. And we're almost like in a Mobius strip, like this feedback loop that we feel we can't get out of. I felt that way when I met Rene’ Redzepi. I felt that way because of my marriage coming apart and I was in that point of drift and malaise that sometimes we get into, we get caught in. I felt intoxicated by this philosophy of Rene's, which is just like just keep changing and keep moving and keep seeking out new experiences and keep learning and it will kind of shake you out of this rut. He was right and that's what happened.Jeff Gordinier: God, I feel weird saying this, but I sometimes feel when I'm doing something or I'm thinking about the next steps in my life, I hear a little Rene’ Redzepi voice in the back of my head saying like, "Take the chance. Risk is good. Change is good. Jump off the cliff, do it." I don't know if that's the angel voice or the devil voice, but it's always saying that we have to embrace change.Suzy Chase: Now to my segment called My Favorite Cookbook. What is your all time favorite cookbook and why?Jeff Gordinier: My all time favorite cookbook is one that I anticipate a lot of your listeners and a lot of your guests would also a name. It's The Art of Simple Food by Alice Waters.Suzy Chase: No one's named that yet.Jeff Gordinier: That's crazy. That surprises me.Suzy Chase: But you're the first.Jeff Gordinier: Really?Suzy Chase: I swear.Jeff Gordinier: Well, okay, well, I mean Alice Waters is a goddess of course. And I'm in California and so I have that kind of built in produce worship that a lot of West coasters have. And if that's where you're coming from, then Alice Waters is sort of your queen of course. But I mean, to me, I actually have the book here and it's like all I have to do is float through the table of contents and I start to feel this sense of warmth. Like I start to feel comfortable and at home and ready for dinner just from looking at the table of contents. Like it's just, it's The Art of Simple Food. So there's this simplicity even in the way each section is listed.Jeff Gordinier: I often write about these fine dining places. It's part of my job at Esquire Magazine. And I admire what the chefs do with those Michelin starred spots. But in my heart of hearts, when I'm at home, whether it's at my parents' home in Laguna Beach or it's at home here in the Hudson Valley, this is what I want to cook and this is what I want to eat. Like it gets back to the basics.Suzy Chase: Where can we find you on the web and social media?Jeff Gordinier: The best place to find me is on Instagram. I'm known as TheGordinier on Instagram, or I guess we would say TheGordinier.Suzy Chase: I was just going to say that.Jeff Gordinier: Yeah, no, just TheGordinier. So the best place to look for me is on Instagram.Suzy Chase: Well, thanks Jeff for telling this incredible story and thanks so much for chatting with me on Cookery by the Book Podcast.Jeff Gordinier: Thanks so much, Suzy. It has been fun. And it has been an honor.Outro: Subscribe over on CookerybytheBook.com and thanks for listening to the number one cookbook podcast, Cookery by the Book.

Award-winning chef Danny Bowien has never fully fit in. Adopted from Korea, Bowien was raised by a white, Christian family in Oklahoma, in "the buckle of the Bible Belt." In 2010, as a young chef in San Francisco, he started the first pop up restaurant ever as an experiment – it became wildly popular for turning Szechuan Chinese food upside down. He now runs two successful Mission Chinese restaurants in New York.Bowien is known in the food world for subverting not just Chinese cuisine, but also what chefs should look like and the rules they should follow. He speaks with Lilah about why authenticity is no longer the benchmark for good food, what it has been like to publicly fail, and how a restaurant becomes an institution.Also: we want to hear your stories about astrology! Do you have a memorable experience to share with us? When do you turn to it? And if you're a skeptic, what doesn't sit right? Record an audio message with your thoughts, and email it to culturecall@ft.com. You can also chat with us on Twitter @FTCultureCall.––––Links from the episode:–Patricia Lockwood's hilarious essay on John Updike in the London Review of Books https://www.lrb.co.uk/v41/n19/patricia-lockwood/malfunctioning-sex-robot–Tickets to the FT's NextGen festival, in London on November 16 (where you can hang out with Gris!): https://www.ftnextgen.com/–Danny Bowien's Instagram: https://www.instagram.com/dannybowienchinesefood See acast.com/privacy for privacy and opt-out information.

Hosts Noah Thomas and Jian DeLeon are joined by certified organic style god Danny Bowien, founder of Mission Chinese. The celeb chef breaks down the similarities between running a restaurant and running a clothing brand, and even offers some solid business advice any entrepreneur can learn from. Of course, there's plenty of food talk. Danny gives a quick 15-second recipe for taking your McNuggets to the next McLevel, and then talks about why Popeye's is the best restaurant on the planet. We also dive into some of the week's latest releases and news hits—like biodegradable shoes from YEEZY and Big Freedia's upcoming collab with Ben & Jerry's ice cream. That leads us into the QOTW: What's your dream fashion x food collaboration? Danny and Noah both have fire ideas, and Danny's no stranger to working with brands like Uniqlo and indie fragrance label Hawthorne—which just dropped its collaborative scent with the chef. Dropcast listeners also propose some pretty good collabs, and some that are just plain out there. Check out the latest episode and smell what Danny's cookin'. And as always, for a chance to end up in a future episode, stay tuned to Highsnobiety's Instagram for the Question of the Week every Monday. Then leave us a voicemail at 833-HIGHSNOB (833-444-4766). See you next week! Relevant Links: ‘Akira’ Is Getting a New Anime Series From the Original Creator Tyler, the Creator Shares Release Date for GOLF WANG x Lacoste Collab Here’s a Closer Look at Louis Vuitton’s SS20 Accessories Noah Breaks Down How Tariffs Increase the Price You Pay for Clothes YEEZY Is Working on Biodegradable Shoes Made of Algae Big Freedia Launches “Bouncin’ Beignets” Ben & Jerry’s Ice Cream Flavor Learn more about your ad choices. Visit megaphone.fm/adchoices

Hosts Noah Thomas and Jian DeLeon are joined by certified organic style god Danny Bowien, founder of Mission Chinese. The celeb chef breaks down the similarities between running a restaurant and running a clothing brand, and even offers some solid business advice any entrepreneur can learn from. Of course, there's plenty of food talk. Danny gives a quick 15-second recipe for taking your McNuggets to the next McLevel, and then talks about why Popeye's is the best restaurant on the planet. We also dive into some of the week's latest releases and news hits—like biodegradable shoes from YEEZY and Big Freedia's upcoming collab with Ben & Jerry's ice cream. That leads us into the QOTW: What's your dream fashion x food collaboration? Danny and Noah both have fire ideas, and Danny's no stranger to working with brands like Uniqlo and indie fragrance label Hawthorne—which just dropped its collaborative scent with the chef. Dropcast listeners also propose some pretty good collabs, and some that are just plain out there. Check out the latest episode and smell what Danny's cookin'. And as always, for a chance to end up in a future episode, stay tuned to Highsnobiety's Instagram for the Question of the Week every Monday. Then leave us a voicemail at 833-HIGHSNOB (833-444-4766). See you next week! Relevant Links: ‘Akira’ Is Getting a New Anime Series From the Original Creator Tyler, the Creator Shares Release Date for GOLF WANG x Lacoste Collab Here’s a Closer Look at Louis Vuitton’s SS20 Accessories Noah Breaks Down How Tariffs Increase the Price You Pay for Clothes YEEZY Is Working on Biodegradable Shoes Made of Algae Big Freedia Launches “Bouncin’ Beignets” Ben & Jerry’s Ice Cream Flavor Learn more about your ad choices. Visit megaphone.fm/adchoices

What has happened to tipping in the age of the tablet screen (2:00)? Danny Bowien is serving water pickles at the new Mission Chinese Food (10:40). UberEats believes they will have drone delivery by 2021 (15:45). Chefs from trendy restaurant Himitsu intervened in a fight across the street (23:00). There was a huge scandal this year in the court of master sommeliers (26:45). Costco is really getting into the chicken game (31:20). Hosted by: Daniel Geneen and Amanda Kludt. Sign up for Kludt’s newsletter here and complain to us upsell@eater.com Learn more about your ad choices. Visit megaphone.fm/adchoices

California born and current Brooklyn resident Sam Anderson innovated at some of New York's coolest bars including Freeman's, Hotel Delmano, Gold Bar, and Salvation Taco before landing at Danny Bowien's Mission Chinese on the Lower East Side of NYC. Sam is the Beverage Director at Mission and oversees wine, beer, spirits, and tea. Sam's wine list at Mission Chinese is an ode to the natural winemakers of the world. Sam is an avid runner and serious marathoner. The Grape Nation is powered by Simplecast

This week we have Angela Dimayuga, one of my favorite chefs in America right now, known for her work with Danny Bowien at Mission Chinese, now on her own journey. We learn all about how she got into her life of food, and how she's now using it to help people. Angela is an amazing person and we're all super lucky to have her on this weeeeeeek!

On this week's episode of What Doesn't Kill You, Katy is joined by documentary filmmaker Lydia Tenaglia of Zero Point Zero Production to talk about Lydia's film Wasted! The Story of Food Waste . Through the eyes of chef-heroes like Massimo Bottura, Dan Barber and Danny Bowien, the film shows how the world’s most influential chefs battle food waste — transforming what most people consider garbage, scraps, and rejects into incredible dishes that feed more people, impact the bottom line, and create a more sustainable food system. What Doesn't Kill You is powered by Simplecast

On this week's episode of What Doesn't Kill You, Katy is joined by documentary filmmaker Lydia Tenaglia of Zero Point Zero Production to talk about Lydia's film Wasted! The Story of Food Waste . Through the eyes of chef-heroes like Massimo Bottura, Dan Barber and Danny Bowien, the film shows how the world’s most influential chefs battle food waste — transforming what most people consider garbage, scraps, and rejects into incredible dishes that feed more people, impact the bottom line, and create a more sustainable food system. What Doesn't Kill You is powered by Simplecast

We speak to world-renowned chef, Danny Bowien, about the rise, fall, and comeback of his beloved Mission Chinese, and explore the Danny Bowien that you don’t know, which includes life lessons from tornadoes, kitchen disasters, failure, and more info about Billy Corgan than anyone cares to know about. See acast.com/privacy for privacy and opt-out information.

In this episode of the Find Dining Podcast, Anita Chu of Dessert First recommends Rich Tablein San Francisco, where Chefs Evan and Sarah Rich serves up New American dishes like lamb and dandelion pasta, salmon with tomatoes and gribiche. Read more about Rich Table on Dessert First Visit the Rich Table website Rich Table is located at 199 Gough Street in San Francisco Read Anita's Field Guide to Cookies and Field Guide to Candy Legendary chefs to check out: Hubert Keller, Traci des Jardines, and Michael Mina Up and coming chefs: Danny Bowien of Mission Chinese, Stuart Brioza and Nicole Krasinski of State Bird Provisions, Try a bun from The Chairman food truck Anita recommends: Sardine chips Douglas fir levain Lamb and dandelion pasta Salmon with tomatoes and gribiche Mint chocolate ice cream San Francisco Dining Districts to Explore: Mission Financial District/SoMa Hayes Valley San Francisco Food Events: SF Chefs Food Wine (August) San Francisco Street Food Festival (August) Sf Star Chefs and Vinters Gala (April) Food for Thought: Q: What was the original name of the city of San Francisco? A: Yerba Buena. Out of the Frying Pan Picks: Favorite Dessert Spot: Mr. and Mrs. Miscellaneous Favorite Candy Shop: Miette Favorite Spot to go to before a 49ers Game: Super Duper Burgers Favorite Cocktails: Gitane Favorite Outdoor Spot: Waterbar Favorite Farmers' Market: at the Ferry Building Favorite Place to Get Ramen: Izakaya Sozai

This week on Let’s Eat In, Cathy Erway sits down with Danny Bowien of Mission Chinese Food to talk about the history of Mission Street Food, different styles of Chinese food, and the new Mission Chinese location in the Lower East Side. Tune in to hear about Mission’s involvement charitable organizations, learning to cook Chinese food, growing up and eating in Oklahoma City, and the differences between New York and San Francisco cuisine. Listen in to hear Danny’s ultimate date meal. This episode was sponsored by Hearst Ranch. “When we started Mission Chinese, I had never been to China, I had never cooked Chinese food. [Chinese food] is so awesome because there’s so many types of Chinese food, and they did a lot of things first. A lot can be traced back to Chinese cooking.” “Growing up, we weren’t the most well-off family, so we always ate at home. My mom cooked breakfast, lunch, and dinner. I just so was fascinated and would stay in the kitchen and with my mom. And I think that’s what inspired me…cooking and bringing people together.” — Danny Bowien of Mission Chinese Food