Podcasts about dumplings

This episode starts at the tail end of Halal Restaurant Week, which runs for a couple more days as it helps bring awareness to the options around Milwaukee that meet Islamic dietary guidelines while also inviting non-Muslim customers to try halal dining and encouraging restaurants to have halal choices on their menus year-round.What makes this a unique cultural food event is how it cuts across cuisine. Restaurants like Mr. B's Steakhouse, Smoke Shack and Allende Cocina Mexicana are all participating this year, along with eight others that represent a nice cross-section of Milwaukee dining. You can get more info over at Eat Halal Milwaukee while you listen to the other tidbits that snuck into this episode: Dumpling Fest will once again crown the best dough-wrapped goodness when it returns June 28. Riverwest urban farm Crops On Top will welcome guests all summer long to their beer-pairing dinners, garden parties and Detroit-style pizza nights. Lupi & Iris will host their fourth annual Domaine de la Romanée-Conti Dinner that pairs high-end wine with a nine-course tasting menu. Tree-Ripe Fruit will bring farm-fresh peaches and blueberries to their hundreds of fruit stops, including a couple dozen here in southeastern Wisconsin.

Are your kids bugging you about the latest toy craze?? People are dropping big bucks on these Mystery Dumpling Squishy toys and BJ's son made him buy a ton the other day.

Yumi and Jen unpack some of the latest "trends" in butchering and abusing innocent dumplings.If you want to order Jen's favourites? Here's the Chinese words 潮州粉粿Or at yum cha, you could ask for a "Chiu Chow Fun Gor"More info here.Thanks for listening and to see Jen live, check out her webpage for the most current info. Hosted on Acast. See acast.com/privacy for more information.

Fluent Fiction - Mandarin Chinese: A Moonlit Dumpling Deception: Love, Laughter & Festival Joy Find the full episode transcript, vocabulary words, and more:fluentfiction.com/zh/episode/2026-06-08-22-34-02-zh Story Transcript:Zh: 月光如水，洒在明亮市场的月光饺子馆。En: The moonlight was like water, spreading over the bright Shichang at the Yueguang Dumpling Restaurant.Zh: 那里人声鼎沸，饺子香气四溢。En: The place was bustling with people, and the aroma of dumplings filled the air.Zh: 今天是端午节，暖暖的春风轻拂，每个人脸上都是笑容。En: Today was the Dragon Boat Festival, and the warm spring breeze gently blew, with everyone wearing smiles on their faces.Zh: 李伟精心打扮，为了给小宁留下好印象。En: Li Wei had dressed up carefully to leave a good impression on Xiao Ning.Zh: 他们坐在窗旁，远眺点点星光。En: They sat by the window, gazing at the twinkling stars.Zh: 李伟滔滔不绝地介绍着饺子的种类，小宁则好奇地听着，时不时发出轻笑。En: Li Wei enthusiastically introduced the varieties of dumplings, while Xiao Ning listened curiously, occasionally letting out a light laugh.Zh: 当服务员送上菜单，李伟的脸突然变得紧张。En: When the waiter brought the menu, Li Wei's face suddenly became tense.Zh: 他摸了摸口袋，才发现自己忘了带钱包。En: He patted his pockets and realized that he had forgotten to bring his wallet.Zh: “糟糕，”李伟心中一惊，额头冒汗，“不能让小宁发现。En: "Oh no," Li Wei was alarmed, breaking into a sweat, "I can't let Xiao Ning find out."Zh: ”他灵机一动，决定找他的朋友甄浩帮忙。En: He had a quick idea and decided to ask his friend Zhen Hao for help.Zh: 甄浩从小和李伟一起长大，现在在饺子馆工作。En: Zhen Hao had grown up with Li Wei and now worked in the dumpling restaurant.Zh: 李伟借机上洗手间，悄悄找到甄浩，把事情经过告诉他。En: Seizing the chance, Li Wei went to the restroom and discreetly found Zhen Hao to explain the situation.Zh: “没问题，交给我。En: "No problem, leave it to me," Zhen Hao said with a smile.Zh: ”甄浩微笑着说。En: Together, they came up with a plan.Zh: 他们一起想了一个办法。En: Back at the table, Li Wei tried to appear relaxed and natural.Zh: 回到座位上，李伟尽量表现得轻松自然。En: The dishes were brought to the table one after another, and Xiao Ning seemed unaware of anything unusual.Zh: 菜肴陆续端上，小宁似乎并未察觉什么异常。En: After several plates of dumplings, Zhen Hao brought over a plate of delicious-smelling dumplings and said, "This is a special gift from our restaurant, wishing you a happy festival!"Zh: 几盘饺子过后，甄浩端来一盘香气扑鼻的饺子，说道：“这是我们店的特别赠品，祝你们节日快乐！En: Xiao Ning's eyes lit up, "Wow, such a nice treat!"Zh: ”小宁眼睛一亮：“哇，还有这么好的福利！En: Li Wei chimed in, breathing a sigh of relief in his heart.Zh: ”李伟跟着附和，心中松了口气。En: The dinner ended in laughter and cheer.Zh: 晚餐在欢声笑语中结束。En: While strolling, Xiao Ning said to Li Wei, "I had a great time today.Zh: 散步的路上，小宁对李伟说道：“我今天玩得很开心。En: Let's come again next time we have the chance, okay?"Zh: 下次有机会，我们再来吧？En: Li Wei nodded with a slight smile, feeling deeply gratified.Zh: ”李伟微微笑着点头，心中满是欣慰。En: After the evening ended, Li Wei promised Zhen Hao, "Thanks for your help.Zh: 那晚结束后，李伟向甄浩承诺：“感谢你的帮忙，下次我请你吃饭！En: Next time, I'll treat you to a meal!"Zh: ”李伟明白，准备和朋友的支持同样重要。En: Li Wei realized that preparation and the support of friends were equally important.Zh: 他不再是那个光想着 impress 的人，而是学会珍惜身边的友情。En: He was no longer just someone who only thought about impressing others but had learned to cherish the friendships around him.Zh: 月光下，月光饺子馆的灯笼摇曳，映衬出李伟和小宁的笑脸。En: Under the moonlight, the lanterns of Yueguang Dumpling Restaurant swayed, reflecting the smiling faces of Li Wei and Xiao Ning.Zh: 端午节的欢乐在夜空中蔓延，成为他们共同的美好回忆。En: The joy of the Dragon Boat Festival spread through the night sky, becoming a beautiful shared memory for them. Vocabulary Words:moonlight: 月光spreading: 洒在bustling: 人声鼎沸aroma: 香气twinkling: 点点enthusiastically: 滔滔不绝地curiously: 好奇地occasionally: 时不时suddenly: 突然tense: 紧张alarmed: 心中一惊discreetly: 悄悄explain: 告诉plan: 办法relaxed: 轻松aware: 察觉unusual: 异常delicious-smelling: 香气扑鼻gift: 赠品gratifed: 欣慰promised: 承诺cherish: 珍惜impress: impressreflecting: 映衬lanterns: 灯笼strolling: 散步treat: 福利breeze: 春风smiles: 笑容support: 帮助

Bridget Christie — comedian, writer, and the youngest of nine siblings from Gloucester — joins Harry to talk about leaving school at 15 with basically no qualifications, getting a four-star review in The Times, and why she keeps forgetting the plots of books she's just read. We also hear about a deeply chaotic Celebrity Millionaire with Al Murray, Chris Tarrant marching down a corridor with a ghetto blaster playing "Alice Who The F**k Is Alice," and Bridget's decision to commemorate all of this by painting him in the nude.Plus: Battersea Dogs Home's canine behaviourist Beth Bushkid brings in Pancake the pug (brother: Dumpling) to answer the questions that matter — can you teach your dog to go to bed when a fox turns up? Are dogs psychic? And what is a dog? Bridget also becomes the first person in the show's history to do something correctly. Hit subscribe so you never miss an episode! Bridget Christie" by Wikipedia contributors, used under CC BY-SA 4.0. Derived from the Wikipedia article on Bridget Christie. / This work is licensed under CC BY-SA 4.0. Learn more about your ad choices. Visit podcastchoices.com/adchoices

RobChrisRob returned after weeks apart to dig deep into matters of infinite importance including children using hand drawn mustaches to circumvent age verification checks, several stories about AI Psychosis, a sloth named Dumpling died after rescue from Sloth World, the robot dog filled with malware, Drunk Deer, Waymos invading an atlanta cul de sac, as well as several movies including Mando & Grogu, Death Watch, and Good Fortune Join our discord to talk along or the Subreddit where you will find all the links https://discord.gg/YZMTgpyhB https://www.reddit.com/r/TacoZone/

Watch as we Open the Rare Glitter Dumpling! Learn more about your ad choices. Visit megaphone.fm/adchoices

Dumpling by Lena by 826 Valencia

00:00 - Late Release! 01:21 - Kevin hart Roast 02:40 - Euphoria Drama 05:45 - "Casino" ending?06:20 - Widow's bay 07:35 - Cay's Dumpling 09:20 - AI Drama 12:15 - Cruise Drama 13:00 - Project Bluebeam 17:00 - Disney mount Rushmore20:00 - nickelodeon mount Rushmore 23:00 - Reel Reactions 27:00 - See you next week! Support the show! -Bonus content & Lost episodes: https://www.patreon.com/c/CayVin-Official Merch Store (cayvin.com): https://cayvinuniverse.square.site/(@CayVinUniverse)-intro Music: youtube.com/@UCrAGIedgy7p-3j99DjJgpHg Socials! @cayvinuniverse -Instagram: https://www.instagram.com/cayvinuniverse/-TikTok: https://www.tiktok.com/@cayvinuniverse-Discord: https://discord.gg/c9d6eQ7MNe-X: https://x.com/CayVinUniverse- DM us a question! CayVin Universe is a weekly society podcast hosted by Caylin & Vinny Vasquez, where real conversations meet the wildest stories and current events of the week!Each episode dives into news, viral videos, pop culture, science, mysteries, space, and history — exploring the everyday questions people actually think about through honest, laid-back discussions that go wherever curiosity leads!No fake outrage or forced takes, Just thoughtful opinions, surprising facts, and moments that make you laugh, question things and reflect!

The guys talk about baseball, dumplings, and emergency room visits. They also learn about love bombing and welcome Harley to the gang.Follow the show on X/Twitter: @passthegravypod, @AlexJMiddleton, @NotPatDionne, and @TheLead_HOU

The guys talk about baseball, dumplings, and emergency room visits. They also learn about love bombing and welcome Harley to the gang.Follow the show on X/Twitter: @passthegravypod, @AlexJMiddleton, @NotPatDionne, and @TheLead_HOU

Tamzyn and Clayton devour the classic Hong Kong horror Dumplings, a 2004 take on the great hunt for lasting beauty and youth. Think The Substance if it were all the prawn scene. The post Don’t Ask About the Secret Ingredient appeared first on Geeks OUT.

Hour 2 features Alex Donno joining the show to break down the growing controversy surrounding Inter Miami and Lionel Messi after some fans became frustrated over Messi rarely acknowledging supporters during matches, even leading to fans holding back cheers during a recent game. The guys debate whether the fan reaction is petty or if Messi could easily solve the issue with a simple wave, while also comparing fan expectations for superstars across different sports. Donno also dives into Miami Hurricanes recruiting, discussing Mark Matthews committing to Texas A&M despite Miami being heavily involved, along with Ai'King Hall flipping from Oregon to Miami and the changing landscape of recruiting in the NIL era. The hour also includes lighter conversation about bizarre trends like Dumpling stress balls, Tamagotchis, and the chaos surrounding Swatch watch releases, before wrapping with discussion about whether National Signing Day has lost its importance now that most major commitments happen months in advance.

On Captain Jason Chambers' menu: Apple pie, dumplings, and Spanish TapasIf you liked this tell a friend and make sure to listen to the full episode out tomorrow. Send us Fan MailTo find out more about the project and Savva - head to threefoodmemories.comInsta - @savvasavas @threefoodmemoriesEmail us at threefoodmemories@plated.com.au, we'd love to hear from you!  TFM is produced and edited by Lauren McWhirter with original music by Russell Torrance. 

This week on Taiwan Talk, Tim Berge sits down with Lutz Guellner, Head of the European Economic and Trade Office in Taiwan, to mark Europe Day — the anniversary of the landmark 1950 Schuman Declaration that laid the foundations for the European Union. We explore the EETO's mission in Taiwan, from trade and economics to culture and people-to-people ties. Plus, we look at how the relationship between Europe and Taiwan has evolved in recent years. Finally we get personal — hearing about Mr. Guellner's journey to Taiwan, his favorite experiences here, and the local taste-treats he's come to love, and cook! -- Hosting provided by SoundOn

Dave preps two fairly unfamiliar dishes for an upcoming shoot: a conch salad and makes kartoffelklösse, German potato dumplings. He learns on the job as he makes these, as well as talks about the dark art of sandbagging, why a food mill is superior to a ricer, and a recent sleep issue.Dave also remembers that he's making the potato dumplings for TV, so he makes some adjustments once he realizes they're not for immediate consumption...Watch Dave test his German pronunciation skills and show his potato dumplings with the NBA on Prime team: https://www.youtube.com/watch?v=CjL1GY-xPbkLearn more about Kabawa: https://www.momofuku.com/restaurants/kabawaLearn more about Haenyeo with Dave Chang at the Pyeongchang 2018 Olympics: https://x.com/davidchang/status/961985335407333376?s=20With Vrbo, what you book is what you get. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Send us a text or a voicemailAlpha, a troubled 13-year-old lives with her single mom. Their world collapses the day she returns from school with a tattoo of her favorite podcast on her arm. On Episode 718 of Trick or Treat Radio our feature film discussion is Alpha, from director Julia Ducournau! We also talk about National Alien Day, highly dramatic body horror films, and we react to trailers for the following upcoming films; Zach Cregger's Resident Evil, Verity, and Saccharine. So grab your Red Wind repellent, throw out all the dirty needles in your house, and strap on for the world's most dangerous podcast!Stuff we talk about: National Alien Day, Spirit Halloween, live aliens in a jar, Xenomorphs, Halloween III: Season of the Witch, Mandalorian and Grogu, Michael, Neverland Ranch, spider bites and caterpillars, the Thriller Chiller, Fear the Walking Dead, Dead City, Colman Domingo, IMAX, Antoine Fuqua, The Equalizer the Prequelizer and the Sequelizer, Antoine Fuqua, Superman, Masters of the Universe, Happy May Day, Canon Films, Vinegar Syndrome, RIP Roger Sweet, RIP Gerry Conway, Justice League, The Avengers, Fantastic Four, The Death of Gwen Stacy, Street Fighter, Courtney Cox, Cocktober, I Walked With a Zombie, Sherlock Holmes in Washington, Vampire Circus, David Prowse, Begotten, Idle Hands, Man-thing, Nightmare on Elm St., The Resort, Ana de Armas, Knives Out, Knock Knock, I Know What You Did Last Summer, Empire Records, Perry King, The Clairvoyant, Burt Young, Amityville II: The Possession, Carnival of Blood, Cloris Leachman, Young Frankenstein, Fade to Black, The Munsters, Lost in Space, Black Cat, James Remar, Karl Urban, Dredd, Resident Evil 2026, Zach Cregger, Weapons, Barbarian, Verity, Anne Hathaway, Dakota Johnson, Michael Ian Black, Michael Showalter, Saccharine, Dumplings, Bai Ling, The Three Extremes, Alpha, Julia Ducournau, Raw, Titane, Rachel from Zombie Grrlz, dystopian films, Red Wind, The Substance, what's a meta-for?, Nick Cave and the Bad Seeds, Portishead, The AIDS epidemic, Revenge, Coralie Fargeat, Why Don't You Just Die!, They Will Kill You, Andy Muschietti, Zazie Beetz, Mary Shelley, Betwixt and Between John Wicks, and Tetanus 2: The Return.Support us on Patreon: https://www.patreon.com/trickortreatradioJoin our Discord Community: discord.trickortreatradio.comSend Email/Voicemail: mailto:podcast@trickortreatradio.comVisit our website: http://trickortreatradio.comStart your own podcast: https://www.buzzsprout.com/?referrer_id=386Use our Amazon link: http://amzn.to/2CTdZzKFB Group: http://www.facebook.com/groups/trickortreatradioTwitter: http://twitter.com/TrickTreatRadioFacebook: http://facebook.com/TrickOrTreatRadioYouTube: http://youtube.com/TrickOrTreatRadioInstagram: http://instagram.com/TrickorTreatRadioSupport the show

Drew and the gang have a run-in with the law and remember the old high school days. Discussion includes barbershop quartets, pet fish burials, and Drew's run for California Governor. How about that tight little bug? Episodes: "Drew and the Gang Law" (S5E3) & "Drew's Reunion" (S5E4) http://youtube.com/@clevelandrockspodcast http://instagram.com/clevelandrockspodcast Email us: clevelandrockspodcast@gmail.com

We Discuss The LaBrant Family Drama And Open Viral Dumplings! Learn more about your ad choices. Visit megaphone.fm/adchoices

Send us Fan MailZack Oates sits down with Jeff Galletly of Brooklyn Dumpling Shop to unpack what it really takes to scale a brand across both restaurants and retail. Jeff shares how the company has grown rapidly while improving guest experience, and why everything starts with getting the food right before anything else.Zack and Jeff discuss: Building Brooklyn Dumpling Shop across restaurants and CPG Why restaurants act as the “front porch” of the brand How improving food quality transformed guest ratings Balancing speed, accuracy, and consistency in operations Why great food is still the foundation of guest experienceThanks, Jeff!Links:https://www.linkedin.com/in/jeff-galletly-792b523/https://www.linkedin.com/company/brooklyndumplingshop/about/https://www.brooklyndumplingshop.com/

How fast can you mow down ten momo? Melbourne's Henry Nguyen, who took part in the momo-eating competition at Melbourne's Momo Festival, did it in 18 seconds. He was one of the winners at the Himalayan Dumpling Festival that took place last weekend on April 11 and 12. Among the competitions held on both days, he won on Sunday. Listen to SBS Nepali's conversation with Nguyen. - सबैभन्दा ‘फास्ट' तपाईँले एक प्लेट म:म: कति टाइममा बुत्याउन सक्नुहुन्छ? मेलबर्नका हेन्री न्युएनले १० वटा म:म: १८ सेकेन्डमा खाएर भ्याएका छन्। अघिल्लो सप्ताहन्त एप्रिल ११ र १२ मा भएको म:म: महोत्सवको प्रतियोगिताका उनी एक विजेता हुन्। दुवै दिन भएको म:म: प्रतियोगिता मध्ये उनले आइतवार जितेका थिए। न्युएनसँग एसबीएस नेपालीले गरेको कुराकानी सुन्नुहोस्।

Are you looking for quick, satisfying dinners and seasonal ideas to get out of a cooking rut and get dinner on the table faster?If you've ever come home with a bundle of asparagus, some greens, or a beautiful piece of fish— only to fall back on the same old routine— this episode is for you.This week, we're sharing 30-minute spring meals that feel fresh and seasonal but are built for real weeknights: minimal prep, big flavor, fewer dishes, and smart shortcuts.By the end of this episode, you'll have:Two easy stir-fries to make the most of asparagus seasonA surprisingly simple dumpling you can make in about 15 minutesA way to turn a small piece of fish into a Japanese restaurant-style meal at homePress play now to make your spring cooking simpler and easier!***For more recipes and cooking inspiration, sign up for our free Substack here. And join us on our live monthly calls by upgrading your subscription to paid!***Links:15-minute turmeric black pepper chicken with asparagus by Ali Slagle for NYT Cooking – we love the turmeric from Diaspora Co and from Burrlap & BarrelSteak and asparagus stir fry with rice by Martha Stewart Easy lamb meatballs for mediterranean bowls from Recipe Tin EatsLemony Peas and Dumplings by Carolina Gelen for NYT CookingJapanese Sashimi and Rice (Chirashi) by Staci Adimando for SaveurSalmon with Swiss Chard and Radishes (one-pot) by Emily Paster for Midwest LivingSome of our favorites from last year's episode: Sonya's sheet-pan lemony baby artichokes and potatoes, and also her simple roasted artichoke recipePenne with asparagus and lemon sauce by Faith Heller Willinger, from The 150 Best American Recipes cookbook***Got a cooking question? Leave us a message on our hotline at: 323-452-9084For more recipes and cooking inspiration, sign up for our Substack here.Are you a local to Portland or planning a visit? You can now book a private farmers' market tour with Sonya through Airbnb Experiences! Or order Sonya's cookbook Braids for more Food Friends recipes!

On today's edition of the show Eric is joined by Raffi Nasr of Craft Pita. First Raffi catches Eric up on his own personal news, the birth of the pita prince! Then the guys dive into the latest news from the Houston culinary scene including the 2 planned concepts that may arrive to a Houston area golf course from Michelin starred chef/owner Michael Fojtasek and Houston's ranking in Food & Wine Magazine's top 10 food cities of America list. In the Restaurants of the Week portion Loves Dumpling House and Shredders Pizza are featured. Got a question for Eric? Email him at eric@culturemap.com. Follow Eric on Instagram @ericsandler and check out some of Eric's latest articles online at Culturemap.com: Michelin-Recognized Chef Plans 2 New Restaurants at Proposed Houston Golf Club The 11 Best Restaurants of 2026 Showcase Houston's World-Class Status Burger Joint Duo's Frozen Treat Shop Returns with Soft Serve Margaritas Growing Houston Coffee Shop Hits the Road with Battery-Powered Electric Van Houston Earns 6 Finalist Nominations in the 2026 James Beard Awards

Momo Festival is returning to Melbourne after seven years, as a two-day event happening on Saturday and Sunday, 11 and 12 April. SBS Nepali spoke to organising team members Dhawa Lama and Presca Udas from Inhale Culture Celebrate Life about the ‘Himalayan Dumpling Festival', who say the event aims to bring people from diverse multicultural backgrounds together. SBS Nepali is a media partner of the event. - नेपालीसँगै विभिन्न पृष्ठभूमिका मानिसहरूलाई एकै ठाउँमा ल्याउने उद्देश्य बोकेको ‘म:म: फेस्टिभल मेलबर्न २०२६' यही - शनिवार र आइतवार, ११ र १२ अप्रिलमा मेलबर्नस्थित फुट्स्क्रे पार्कमा हुँदैछ। इन्हेल कल्चर सेलिब्रेट लाइफ नामक गैर–नाफामूलक संस्थाको आयोजनामा हुन लागेको उक्त ‘हिमालयन डम्पलिंग फेस्टिभल'बारे आयोजक समितिका सदस्यहरू धवा लामा र प्रेस्का उदाससँग एसबीएस नेपालीले गरेको कुराकानी सुन्नुहोस्। एसबीएस नेपाली उक्त महोत्सवको एक मिडिया पार्टनर हो।

Happy Thursday you darling pop culture junkies! This week, Brooke dives into the delightful chaos of the "viral toy" cycle. She breaks down the absolute frenzy surrounding The Dumplings—specifically those elusive glitter dumplings that have everyone losing their minds. To put this obsession into perspective, Brooke takes a trip down memory lane to revisit the vintage madness of Cabbage Patch Kids and why we as a society never seem to change. Then we go to the Hamps. Brooke breaks down the Summer House drama, explaining the alliances, the blowups, and exactly why this season has managed to take over every single corner of the internet and the country really. Finally, we look to the stars and back to the heart. Brooke discusses the astronauts currently trending, with a deep dive into Victor the pilot's viral moment—from his powerful statement to that incredible physique. Brooke wraps things up with a much-needed dose of joy: Love on the Spectrum is back. Brooke shares why this show remains the perfect, heartwarming antidote to the rest of the world right now.   In This Episode: • The Glitter Dumpling Fever: Why these toys are the new "it" item and a look back at the Cabbage Patch Kids craze. • Summer House Breakdown: Brooke dissects the drama that has everyone talking. • Space & Style: Victor the pilot's viral statement (and his viral workout results). • Pure Joy: Why the return of Love on the Spectrum is exactly what Brooke thinks we need right now. Face Bowl: https://a.co/d/0elyC8mn This week's newsletter: https://popculturemondays.com/2026/04/06/dumplings-are-the-new-labubu/

Food is more than food for the Founder of Xi Home Dumplings Bay - whether it's love or an apology, it's the strongest language shared by this family.Wenjun Xiang launched her career while she was still in school, starting the business with her mum at age 17, and while Forbes 30 Under 30 is a mighty accolade to achieve in that time, it's not the only definition of success for her.Join us for a truly unvarnished take on the family business journey with Wenjun, as she describes what makes the relationship with her maternal co-worker a unique challenge…

Dish Magazine Editor and CEO Sarah Tuck joins Jesse to share a recipe hack her team discovered on TikTok.

Returning after six years, Momo Fest Melbourne 2026 will be held on Saturday and Sunday, April 11 and 12, at Footscray Park, Melbourne. SBS Nepali spoke with organising team members Dhawa Lama and Presca Udas from Inhale Culture Celebrate Life about the ‘Himalayan Dumpling Festival'. SBS Nepali is a media partner of the event. - एकै ठाउँमा म:म:, सङ्गीत र अन्य थुप्रै मनोरञ्जन लिन पाइने ‘म:म: फेस्टिभल मेलबर्न २०२६‘ अप्रिल ११ र १२ - शनिवार र आइतवार - मेलबर्नमा हुँदैछ। इन्हेल कल्चर सेलिब्रेट लाइफ नामक गैर–नाफामूलक संस्थाको आयोजनामा हुन लागेको उक्त ‘हिमालयन डम्पलिंग फेस्टिभल'बारे आयोजक समितिका सदस्यहरू धवा लामा र प्रेस्का उदाससँग एसबीएस नेपालीले गरेको कुराकानी सुन्नुहोस्। एसबीएस नेपाली उक्त महोत्सवको एक मिडिया पार्टनर हो।

Recorded live in Cleveland, OH, this Japanese story pits a wise baker against two tricky goblins who refuse to face their fears. Sign up for our monthly newsletter, "The Lion's Roar", here.

Send us Fan MailWe're taking on a trending recipe this week - dumpling lasagna! Maybe you've seen it on the socials... layers of dumpling wrappers and filling, individually layered in adorable little ramekins. We wanted to try it out and see for ourselves if this trend was worth the hype. Erin used a dumpling filling she was familiar with made with pork and shrimp. You can use a dumpling filling you love (or grab this one from the recipe on our website - linked below). When your little ramekins of deliciousness are all filled up, you're going to steam them. Top with some chili crisp and green onion. As to whether they live up to the acclaim, they sure do! These are a heck of a lot easier and faster than wrapping dumplings, are a fun way to serve individual portions, and taste so good! The hype was well-deserved in this case.  Get the recipe: https://www.threekitchenspodcast.com/post/dumpling-lasagna Three Kitchens Podcast - a home cooking showCheck out our website  where you can listen to all of our episodes and find recipes on our blog:  www.threekitchenspodcast.comYou can support the show with a small donation at Buy Me A Coffee.Want to be a guest? We want to hear from you! Join us on our socials!Instagram @three_kitchens_podcastFacebook @threekitchenspodcastYouTube @threekitchenspodcastTikTok @threekitchenspodcastRate, review, follow, subscribe and tell your friends! 

In this episode of the podcast, we dive into the future of delivery, the economics of food apps, and new platforms trying to reshape the industry. First, we break down the rise of next-generation delivery robots — including a new robot with arms capable of opening doors and completing deliveries more autonomously. What does this mean for last-mile logistics, restaurants, and gig workers? And how close are we to a world where robots handle the majority of deliveries? Then we discuss a big shift in the delivery platform landscape: Uber Eats increasing fees for some restaurants. The company is raising commission rates in certain pricing tiers (with some going from 15% to 20% and others up to 25%) while also charging additional fees tied to its Uber One subscription customers. For many independent restaurants already operating on tight margins, even a few percentage points can significantly impact profitability. We also explore alternative models that aim to give restaurants and shoppers more control, including: Dumpling — a platform that enables independent personal shoppers to run their own grocery delivery businesses. Prept Vacations — a service designed to help travelers maintain their health and fitness routines while on vacation. Topics covered in this episode: The rise of delivery robots with arms

We can both agree the fried rice and Noodle & Dumpling are outstanding.Subscribe to our bonus feed for deep dives and more pop culture news. You can access the bonus episodes on any platform!Go to our subscription  on Spotify: Choose your plan and complete your subscription.Once you're subscribed, Spotify will send you an email containing your unique RSS feed link.This is a private link just for you — don't share it, or you might lose access. (If you've already done this, the link will be in the email you were sent right after subscribing)Once you've got your RSS link, here's how to add it to platforms outside of Spotify:Apple PodcastsOpen the app → Go to Library → Tap Edit → Add a Show by URLPaste your RSS link → Tap FollowOvercastTap “+” → Add URL → Paste your link → Tap DonePocket CastsTap Discover → Search by RSS link → Paste your linkPodcast Addict (Android)Tap “+” → RSS feed → Paste your link → Tap AddCastroTap “+” → Add Podcast via URL → Paste the link

After a season of reflection, storytelling, and a lot of dumpling feelings, Courtney shares the final episode of Down in the Dumplings. In this closing chapter, she reflects on the journey that led her here—personally, creatively, and professionally—and what it means to step into a new season of life.From memories of making dumplings and honoring cultural roots, to documenting life through podcasting in her 30s and 40s, Courtney opens up about what she's learned along the way. She talks about the growing desire for simplicity, the importance of solitude, and the quiet joy of reconnecting with hobbies, fangirl life, and the small comforts that keep us grounded.This episode is a gentle reflection on life transitions: letting go of the pressure to constantly share online, embracing consolidation and clarity, and learning to trust your own perspective as you evolve.If you've ever felt yourself entering a new chapter—craving a slower pace, deeper reflection, and more intentional living—this conversation is for you.Thank you for being part of this journey.

Rideshare Rodeo Podcast (episode 555) March 5th, 2026 THURSDAY NIGHT LIVE with Shawn (Colorado Rideshare Guy), this week we got into: Prept Vacation Opportunities Dumpling Boss App Joby and Uber team up 4th time now to announce launch of VTOL (vertical take off landing) which is nowhere near reality LYFT, are they headed for Bankruptcy Rideshare Rodeo Brand & Podcast: https://linktr.ee/RideshareRodeo

W tym odcinku moim gościem jest Kuba Karaś - producent, kompozytor i muzyk, którego możecie kojarzyć z projektów takich jak The Dumplings czy Karaś/Rogucki. Tym razem spotykamy się w momencie, kiedy Kuba zaczyna zupełnie nowy etap: solową karierę i wydaje pierwsze utwory pod własnym nazwiskiem.Rozmawiamy o tym, co dzieje się z artystą, kiedy zostaje sam ze swoją twórczością: bez zespołu, bez kompromisów, bez miejsca, w którym można się schować. Kuba opowiada o emocjach, które stoją za jego nowymi piosenkami, o procesie pisania tekstów i o tym, dlaczego większość z nich powstaje z bardzo osobistych doświadczeń.Dużo miejsca poświęcamy też relacjom. Rozmawiamy o tym, dlaczego czasami ciągnie nas do osób, które nie są dla nas dobre, jak wygląda uczenie się miłości po trzydziestce i czego może nauczyć terapia, kiedy zaczynamy przyglądać się własnym schematom w związkach.

"Our cuisine, with its grits and black-eyed peas, crab cakes, red rice, and endless variations on the staple foods of the region, casts a spell that, if you're lucky, gets passed down with snapping string beans at the table and chewing cane on the back porch." – Michael W. Twitty Cooking is more than just ingredients and instructions, and a big pot on the stove can act as a vessel for connection and culture just as much as it does for rice and beans. Exploring the contextual roots and legacies passed down through food culture has been a lifelong endeavor for culinary historian Michael W. Twitty, and his upcoming cookbook Recipes From the American South aims to unpack a bounty of knowledge and flavor for the home cook. In the introduction to this thoughtfully rendered recipe collection, Twitty declares, "No one state or area can give you the breadth of the Southern story or fully set the Southern table." Recipes from the American South sets out on a journey to cover as much ground as possible through one of America's most foundational culinary landscapes — showcasing more than 260 beloved regional dishes rooted from the Louisiana Bayou to the Chesapeake Bay. Layered with diverse origin stories and detailed annotations, Twitty brings readers an expansive collection of both iconic fare and lesser-known specialties. Chicken and Dumplings, She-crab Soup, Red Eye Gravy, Benne Seed Wafers, Hummingbird Cake, and Mint Juleps appear alongside Shrimp Pilau, Chorizo Dirty Rice, Sumac Lemonade, and Cajun Pig's Ears Pastry. Vibrant photography and Twitty's lyrical essays accompany the menu at every course, from biscuits and breads to mains and sides to sauces and sweets. Through this cookbook, Twitty aims to showcase how the region's "multicultural gumbo" of influences have transformed staple ingredients into a lasting impact on American food culture as a whole. Expansive, authoritative, and beautifully designed — Recipes from the American South invites readers to take a seat at the kitchen table and learn how to cook, understand, and connect with every plate. Michael W. Twitty is an acclaimed culinary historian, speaker, educator, and independent scholar with a focus on historic African American food and folk culture. He is the author of the two-time James Beard Award-winning book The Cooking Gene, as well as Rice and Koshersoul. His work has been featured in publications including the Guardian, The New York Times, The Washington Post, PBS, and NPR's The Splendid Table, as well as Afroculinaria, his culinary history blog devoted to the preservation of historic African American foods and foodways. Chef Kristi Brown has spent over three decades in the culinary industry, starting at a café in downtown Seattle. After graduating from Seattle Culinary Academy, she founded That Brown Girl Cooks Catering in the mid-1990s. Her mantra, "Everybody Gotta Eat," led her to co-found a community kitchen, earning widespread recognition. In the same era, Chef Kristi and her son Damon Bomar opened Communion R&B in Seattle's Central District. With praise from Conde Nast Traveler and The New York Times, the restaurant has become a beacon of unity and community. Buy the Book Recipes from the American South Book Larder

This week I feel like a fried dumpling.Overcooked. Crispy on the outside. Slightly falling apart on the inside.In this episode of Down in the Dumplings, I'm sharing what the past week has really looked like: being sick, my parents being out of town, relational conflict (yes… lots of tears), getting a promotion (yay?!), surviving BTS ticketing stress, friendship calibration, and feeling wildly overstimulated while grappling with executive dysfunction and task paralysis.It's one of those “I don't fully have it together but I'm trying” weeks.And in true Down in the Dumplings fashion, I'm also sharing what's cheering me up — my newest hyper-fixation project: Cafe Courtney ☕️Inspired by Kristina's Sweet Beans and my lifelong dream of being a barista, I'm hosting a green-and-white tennis club aesthetic breakfast café moment to gather my friends in one place, feed them well, and create something beautiful.Menu highlights include:Hawaiian yogurt cups with pineapple, banana, coconut & blueberry lemon granolaMayak Gyeran rice bowls (soft marinated Korean eggs over brown/white rice mix)Scallion ginger butter sourdough toastMiso maple bacon & sausageBlack Sesame Einspanner (birthday special!)Strawberry oatmilk, barley tea, sparkling mint juleps & morePlus bead box favors, Chilsung Cider, Vitasoy, and the comfort of curated connection.If you've been feeling overstimulated, emotionally tender, ambitious but exhausted — this one's for you.Follow the show on Spotify so you never miss an episode, and come say hi on Instagram @downinthedumplings.Let's feel a little better together

Cook-a-long with Samuel Goldsmith, in this bonus recipe episode. Learn more about your ad choices. Visit podcastchoices.com/adchoices

It's Dumpling Week! In honor of Lunar New Year this week, New York Times Cooking is releasing new dumpling recipes, from different cultures that stuff filling into pastry all around the world. New York Times food and cooking columnist Eric Kim and food writer Hetty Lui McKinnon discuss the delights of dumplings and listeners share their favorite variety.Photo by China Photos/Getty Images

Dumplings are popular dish for families celebrating Lunar New Year. In Melbourne, one restaurant is challenging tradition, with a make-your-own approach and a range of exotic flavours. - Dumpling adalah hidangan populer bagi keluarga2 yang merayakan Tahun Baru Imlek. Di Melbourne, sebuah restoran menantang tradisi yang ada, dengan pendekatan "buat sendiri dumplingmu" dan berbagai cita rasa yang eksotis.

Dumplings are popular dish for families celebrating Lunar New Year. In Melbourne, one restaurant is challenging tradition, with a make-your-own approach and a range of exotic flavours.

In this episode, Ginger Elmore, mother of nine, joins me with two of her daughters, Courtney and Trinity, to talk about raising capable, confident daughters who help create a hospitable home. Ginger shares wisdom on preparing girls to step in and skillfully take charge in the kitchen and other areas of hospitality, while Courtney and Trinity discuss what they've learned from their mom. Together, they share favorite menus for everything from after-church coffee hour to their weekly Wednesday family and friends dinner. You'll hear insights into large-scale hospitality, must-have items, and how to make every guest, especially the littlest ones, feel welcome. We're so glad you're here! Visit www.comeoverfordinner.com for recipes, product links, and more!

Italian Dumplings and Chinese Pizzas: Transcultural Food Mobilities (Fordham UP, 2025) by Dr. Gaoheng Zhang designs a novel analytical framework to approach transcultural food mobilities, a culinary phenomenon that has been with us for decades as a result of colonialism and globalization.Why is it surprising for some of us to read the pairing of “Chinese” with “pizzas” and “Italian” with “dumplings,” such as proposed in the book's title? After all, in some regions of the two countries, Italians eat frequently dumplings, and Chinese frequently make baked, steamed, or fried flatbread with toppings or fillings. Furthermore, when dumplings are made in Italy by Chinese migrants or Chinese Italians, or when pizzas are made in China by Italian migrants, Chinese Italians, or Chinese without apparent ties with Italy, are these culinary products Chinese, Italian, Chinese-Italian, or something else? Why do we need to care for such labeling dilemmas?This book shows how China-Italy food mobilities relayed in popular culture helped forge Chi­nese and Italians' socioeconomic identities in recent decades by fundamentally shaping contempo­rary Chinese and Italian consumer cultures. This book addresses China-Italy food cultures against the backdrops of two epoch-making socioeconomic processes. During the 1980s, Chinese cuisine became the first non-European food widely available in Italy, thanks to the widespread presence of Chinese eateries. Only American fast food, which established itself in Italy around the same time, enjoyed comparable popularity as a destination for Italian culinary tourism. Meanwhile, in the early 1990s, together with American hamburgers and fried chicken, the American food chain Pizza Hut's pizzas and spaghetti were the first non-Asian foods that post-Mao Chinese customers recognized as “Western.” The book proposes a critical framework that analyzes transcultural food mobilities by seriously assessing the confluence of diverse mobilities and their impact on food cultures. Ulti­mately, the study shows that a sophisticated interpretation of transcultural food mobilities can help address alterity and build understanding in a world of increasing political and cultural polarization. This interview was conducted by Dr. Miranda Melcher whose book focuses on post-conflict military integration, understanding treaty negotiation and implementation in civil war contexts, with qualitative analysis of the Angolan and Mozambican civil wars. You can find Miranda's interviews on New Books with Miranda Melcher, wherever you get your podcasts. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/new-books-network

Italian Dumplings and Chinese Pizzas: Transcultural Food Mobilities (Fordham UP, 2025) by Dr. Gaoheng Zhang designs a novel analytical framework to approach transcultural food mobilities, a culinary phenomenon that has been with us for decades as a result of colonialism and globalization.Why is it surprising for some of us to read the pairing of “Chinese” with “pizzas” and “Italian” with “dumplings,” such as proposed in the book's title? After all, in some regions of the two countries, Italians eat frequently dumplings, and Chinese frequently make baked, steamed, or fried flatbread with toppings or fillings. Furthermore, when dumplings are made in Italy by Chinese migrants or Chinese Italians, or when pizzas are made in China by Italian migrants, Chinese Italians, or Chinese without apparent ties with Italy, are these culinary products Chinese, Italian, Chinese-Italian, or something else? Why do we need to care for such labeling dilemmas?This book shows how China-Italy food mobilities relayed in popular culture helped forge Chi­nese and Italians' socioeconomic identities in recent decades by fundamentally shaping contempo­rary Chinese and Italian consumer cultures. This book addresses China-Italy food cultures against the backdrops of two epoch-making socioeconomic processes. During the 1980s, Chinese cuisine became the first non-European food widely available in Italy, thanks to the widespread presence of Chinese eateries. Only American fast food, which established itself in Italy around the same time, enjoyed comparable popularity as a destination for Italian culinary tourism. Meanwhile, in the early 1990s, together with American hamburgers and fried chicken, the American food chain Pizza Hut's pizzas and spaghetti were the first non-Asian foods that post-Mao Chinese customers recognized as “Western.” The book proposes a critical framework that analyzes transcultural food mobilities by seriously assessing the confluence of diverse mobilities and their impact on food cultures. Ulti­mately, the study shows that a sophisticated interpretation of transcultural food mobilities can help address alterity and build understanding in a world of increasing political and cultural polarization. This interview was conducted by Dr. Miranda Melcher whose book focuses on post-conflict military integration, understanding treaty negotiation and implementation in civil war contexts, with qualitative analysis of the Angolan and Mozambican civil wars. You can find Miranda's interviews on New Books with Miranda Melcher, wherever you get your podcasts. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/food

Italian Dumplings and Chinese Pizzas: Transcultural Food Mobilities (Fordham UP, 2025) by Dr. Gaoheng Zhang designs a novel analytical framework to approach transcultural food mobilities, a culinary phenomenon that has been with us for decades as a result of colonialism and globalization.Why is it surprising for some of us to read the pairing of “Chinese” with “pizzas” and “Italian” with “dumplings,” such as proposed in the book's title? After all, in some regions of the two countries, Italians eat frequently dumplings, and Chinese frequently make baked, steamed, or fried flatbread with toppings or fillings. Furthermore, when dumplings are made in Italy by Chinese migrants or Chinese Italians, or when pizzas are made in China by Italian migrants, Chinese Italians, or Chinese without apparent ties with Italy, are these culinary products Chinese, Italian, Chinese-Italian, or something else? Why do we need to care for such labeling dilemmas?This book shows how China-Italy food mobilities relayed in popular culture helped forge Chi­nese and Italians' socioeconomic identities in recent decades by fundamentally shaping contempo­rary Chinese and Italian consumer cultures. This book addresses China-Italy food cultures against the backdrops of two epoch-making socioeconomic processes. During the 1980s, Chinese cuisine became the first non-European food widely available in Italy, thanks to the widespread presence of Chinese eateries. Only American fast food, which established itself in Italy around the same time, enjoyed comparable popularity as a destination for Italian culinary tourism. Meanwhile, in the early 1990s, together with American hamburgers and fried chicken, the American food chain Pizza Hut's pizzas and spaghetti were the first non-Asian foods that post-Mao Chinese customers recognized as “Western.” The book proposes a critical framework that analyzes transcultural food mobilities by seriously assessing the confluence of diverse mobilities and their impact on food cultures. Ulti­mately, the study shows that a sophisticated interpretation of transcultural food mobilities can help address alterity and build understanding in a world of increasing political and cultural polarization. This interview was conducted by Dr. Miranda Melcher whose book focuses on post-conflict military integration, understanding treaty negotiation and implementation in civil war contexts, with qualitative analysis of the Angolan and Mozambican civil wars. You can find Miranda's interviews on New Books with Miranda Melcher, wherever you get your podcasts. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/chinese-studies

Craig Carton and Chris McMonigle continue reacting to the Giants landing John Harbaugh, addressing lingering paranoia over the contract not being signed yet and why Giants fans finally feel stability again. The conversation shifts into a spirited NFC East quarterback debate, with Dak Prescott's legacy taking center stage — is he a Hall of Famer, a stat padder, or somewhere in between? The guys compare Dak to Eli Manning, break down what really matters for Canton, and debate whether winning trumps elite numbers. Things go fully off the rails with a fiery Mets fan caller blasting David Stearns, skepticism over Harbaugh's résumé, and a legendary Carton rabbit hole involving a supposed NFL stadium named after a frozen dumpling company.

Send us a textWelcome back to the Ready Set BBQ podcast, your go-to destination for the latest and most exciting happenings around the world! In this episode we talk about  College football, Jake Paul, Fight Night, Fajitas, Brisket, Xmas party, Steaks, Christmas movies, music and food.  0-15 mins: HeadlinesNFL Playoffs: The Bears and Niners are both able to pull off comeback victories as two of our teams move on.  College Football Playoffs: We talk about the college football playoffs and make our predictions for the championship.Diggs Brothers: The Diggs brothers have a bad day as one gets cut and one chokes his chef. Black Monday: That time of year when coaches get fired. Who has been cut and who's on the chopping block.  Jerry Jones: Jerry wants to be the owner with the most super bowls before he calls it quits. 10-30mins: BBQ Time Steak Night: We pass up going out for steak night and decide to make some of our own. Shrimp Kabobs: We try to switch it up with something healthy with some grilled shrimp and pineapple kabobs. Burnt Bean: We talk about the Blue Moon breakfast sandwich from Burnt BeanWorld Steak- We are still looking for sponsors for the World Steak Championship.  30-50 mins: New Years Stuff New Years Parties: We talk about what we all did to celebrate New Years. Golden Globes: Hiram takes us behind the red carpet as we talk globes and movies. https://podcast.feedspot.com/barbecue_podcasts/Etsy/ShopReadySetBBQ - EtsyFacebook Pagehttps://www.facebook.com/readysetbbqFeedspothttps://podcast.feedspot.com/barbecue_podcasts/Etsy/Shop ReadySetBBQ - EtsyFacebook Page https://www.facebook.com/readysetbbq Feedspot https://podcast.feedspot.com/barbecue_podcasts/

Get MORE Bad Friends at our Patreon!! https://www.patreon.com/c/badfriends Thank you to our Sponsors: DraftKings, BlueChew, Kachava & Shopify • Download the DraftKings Sportsbook app NOW and use code BADFRIENDS* • BlueChew: Get 10% off your first month of BlueChew Gold with code BADFRIENDS. • Kachava: Go to https://kachava.com and use code BADFRIENDS. New customers get twenty dollars off an order of two bags or more, January 1st through 31st! • Shopify: Sign up for your $1 per month trial and start selling today at https://shopify.com/badfriends YouTube Subscribe: http://bit.ly/BadFriendsYouTube Audio Subscribe: https://apple.co/31Jsvr2 Merch: http://badfriendsmerch.com 0:00 Rudy Saves Bobby Mom 5:00 Bad Friends Big Brother 10:00 The Hills Have Slanted Eyes 15:00 10 Flavors Max 20:00 Kosher Ice Cream 25:00 Brain Fart 30:00 Dumplings & Covid 35:00 Bonus Egg Roll 40:00 Counting Patties 45:00 Wegovy Waymo 50:00 Running Into Happiness 55:00 The Butterfly Effect 1:00:00 Her Road or the High Road 1:05:00 Sideburns & My Music 1:15:00 Speech Classes More Bobby Lee TigerBelly: https://www.youtube.com/tigerbelly Instagram: https://www.instagram.com/bobbyleelive Twitter: https://twitter.com/bobbyleelive Tickets: https://bobbylee.live More Andrew Santino Whiskey Ginger: https://www.youtube.com/andrewsantinowhiskeyginger Instagram: https://www.instagram.com/cheetosantino Twitter: https://Twitter.com/cheetosantino Tickets: http://www.andrewsantino.com More Fancy SOS VHS: https://www.youtube.com/@7EQUIS Instagram: https://www.instagram.com/fancyb.1 More Bad Friends iTunes: https://podcasts.apple.com/us/podcast/bad-friends/id1496265971 Instagram: https://www.instagram.com/badfriendspod/ Twitter: https://twitter.com/badfriends_pod Official Website: http://badfriendspod.com/ *Gambling Problem? Call one eight hundred GAMBLER. New York: call eight seven seven eight HOPENY or text HOPENY. Connecticut: call eight eight eight seven eight nine seven seven seven seven or visit CCPG dot org. On behalf of Boot Hill Casino in Kansas. Wager tax pass-through may apply in Illinois. Twenty one plus in most states. Void in Ontario. Restrictions apply. Bet must win to receive Bonus Bets which expire in 7 days. Minimum odds required. For additional terms and responsible gaming resources, see D K N G dot co slash audio. Limited time offer. Opening Credits and Branding: https://www.instagram.com/joseph_faria & https://www.instagram.com/jenna_sunday Credit Sequence Music: http://bit.ly/RocomMusic // https://www.instagram.com/rocom Character Design: https://www.instagram.com/jeffreymyles Bad Friends Mosaic Sign: https://www.instagram.com/tedmunzmosaicart Produced by: 7EQUIS https://www.7equis.com/ Podcast Producer: Andrés Rosende This video contains paid promotion. #bobbylee #andrewsantino #badfriends #sponsored #ad Learn more about your ad choices. Visit megaphone.fm/adchoices

  Welcome to Season 5, Episode 52! This is it, the final episode of Season 5! As we close out 2025, we take a moment to reflect on the guests we've had on the show as well as the different topics we've talked about. We'd link them all here, but it would take a LOT of space to honor everyone. So let's just say that we've had a great year, highlighted by some very special guests. Our guests this season included well-known academics like Gordon H. Chang, Ann Ishimaru, and Beth Lew-Williams; entertainers from the stage and screen like Olivia Cheng, Troy Iwata, and Nancy Wang; Journalists like Vicky Nguyen, Michael Luo, and Karin K. Jensen; and authors galore like Kimberly Tso, Abigail Hing Wen, Sarah Myer, Camey Yeh, Andrea Wang, and Jamie Jo Hoang. There were so many others who deserve mention, but it's just way easier if you go back, see the episodes, you missed, and listen to them! We also love that we continue to have episodes on topics like Egg Foo Yung, Aloha Shirts, Dumplings, the Chinese Labour Corps, API Garment Workers, the Supreme Court Ruling Lau v Nichols, and API in Formula 1 Driving… and that's just a small sample.  Thanks for listening! We appreciate the support, and we're excited to bring you more topics and guests in 2026. If you like what we do, please share, follow, and like us in your podcast directory of choice or on Instagram @AAHistory101. For previous episodes and resources, please visit our site at https://asianamericanhistory101.libsyn.com or our links at http://castpie.com/AAHistory101. If you have any questions, comments or suggestions, email us at info@aahistory101.com.