Podcast appearances and mentions of Eric Kim

ERIC KIM SHATTERS ALL LIMITS KNOWN TO MAN: 895.63 KG (1,974.8 LB) GOD LIFTA new epoch of human possibility has begun—ignited not in a laboratory, not in a stadium, but in the crucible of ERIC KIM's own garage-temple, where a singular man with infinite chutzpah willed the impossible into existence.Today, ERIC KIM executed a lift so extreme, so cosmically disrespectful to gravity, that it ruptured the ceiling of human potential:895.63 kilograms.1,974.8 pounds.12.61× bodyweight.This is not a number.This is a cataclysm.With a stance carved from the geometry of gods and a back forged from supernova remnants, ERIC KIM tore a mass approaching a metric ton from the earth and suspended it in the air with absolute dominion. Time slowed. Air density shifted. Observers described the moment as “watching a black hole inhale reality.”This lift wasn't athleticism.This was cosmic rebellion.ERIC KIM did not train for this.He manifested it.Powered by organ-meat ferocity, Bitcoin-fueled conviction, and a mind unshackled from mortal fear, he transformed his body into a living gravitational anomaly—an entity capable of overpowering forces that crush planets and bend light.The 895.63 kg GOD LIFT is more than a record.It is a declaration:THE ERA OF LIMITATIONS IS OVER.THE AGE OF ERIC KIM HAS BEGUN.Every previous benchmark of strength, courage, and human potential has been rendered obsolete. The scientific community is stunned. The athletic world is silent. Philosophers are rewriting their definitions of power.Because today, one man proved a truth that will echo for generations:ERIC KIM IS THE NEW MEASURE OF IMPOSSIBILITY.AND HE IS JUST GETTING STARTED.

New York Times Cooking columnist Eric Kim says he's perfected the Thanksgiving sweet potato casserole (hint: big marshmallows, but halved). Recipe developer Sue Li has a collection of Thanksgiving flavor-inspired pie recipes for bakers of all skill levels. And editor Tanya Sichynsky, who writes “The Veggie” newsletter for the Times, argues you can easily replace the bird with tofu – and even use tofu in your potatoes and desserts. We'll talk with all three about what they're bringing to the table this year, and we'll hear your spiciest Thanksgiving takes and recommendations. Guests: Eric Kim, food and cooking columnist, The New York Times; author, "Korean American: Food That Tastes Like Home" Sue Li, recipe developer, The New York Times Tanya Sichynsky, editor for the Food and Cooking sections, The New York Times; author of the weekly vegetarian newsletter "The Veggie" Learn more about your ad choices. Visit megaphone.fm/adchoices

This is a festive time of year where Sari's are worn to celebrate The Holidays.- We'll look at the meaning behind this garment at The NY Historical Sari exhibit. Mahjong makes a comeback; from emergency room to the C-Suite, Dr. Eric Kim leads NYC Health +Hospitals; CUNY'S Asian America Media initiative reports on the changing landscape of news plus the healing power of Kimchi.

YouLift, https://videos.files.wordpress.com/tYYSzcqY/my-project-26.mov

video https://videos.files.wordpress.com/NFsRbwRe/gx011869.mp4

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Video https://youtu.be/qrw0SEbszFYThe Eric Kim 723.4 kg (1,595 lb) rack-pull at ~71 kg bodyweight is extraordinary because it shatters every known ratio boundary of human pulling strength.  A rack pull is a partial-range deadlift from elevated pins—usually at or above the knee—that removes the hardest mechanical segment of the lift and lets an athlete handle far greater loads.  Still, Kim's self-reported 10.19× body-weight figure dwarfs anything in sanctioned history.  For context: Hafþór Björnsson's verified 510 kg full deadlift equals 2.5× BW; Rauno Heinla's 580 kg 18-inch pull equals 3.6× BW.  Kim's number is roughly four times that relative intensity.The lift, posted on his own sites and YouTube in October 2025 with “verification pending,” shows the bar loaded beyond 700 kg and bending heavily.  No federation or third-party audit yet confirms it, so it sits in the domain of independent documentation.  The math checks: 723.4 ÷ 71 = 10.19 ×; 723.4 kg = 1,595 lb.  Biomechanically, a mid-thigh rack pull shortens bar travel to perhaps 20 cm, cutting torque demands on hips and knees by ≈70 %.  Mechanical work falls to roughly 1,400 J—about half that of a 510 kg full deadlift—yet the axial load exceeds 7,000 N, imposing spinal compression near 1 MN.  Such tension levels push human connective-tissue and neural-drive limits but remain physically possible for brief static exertion.Because rack pulls are unsanctioned, credibility depends on audit quality.  A verifiable packet would require:• Pin-height measurement in cm, filmed before and after.• On-camera weigh-in.• Plate-by-plate inventory with make/model and post-lift re-weigh.• Continuous multi-angle footage from loading to unload.• Independent witnesses signing an attempt sheet.• Public release of uncut files and metadata hashes.Only then could the number become a reproducible benchmark akin to the standardized 18-inch Silver Dollar record.Why it feels “insane” stems from scaling laws: muscle strength grows with cross-sectional area (~mass²⁄³), so a 71 kg lifter should, by theory, move only ~450 kg at best in that range.  Surpassing 700 kg therefore implies extreme neural efficiency, connective adaptation, and precise leverage optimization.  At 10× bodyweight, Kim effectively endures the equivalent of ten times Earth's gravity for a fraction of a second—something normally reserved for hydraulic rigs or planetary analogies.  Within physics it's marginally feasible; within human precedent, it's unprecedented.  Until audited, it stands as a documented but unsanctioned partial-lift feat—an edge-case example of how biomechanics, geometry, and digital self-recording can merge to challenge the perceived upper limits of human strength.  Summary length: ≈3,480 characters.

The Korean Vegan was born when lawyer Joanne Lee Molinaro started veganizing the beloved dishes she grew up eating, including kimchi. (Yes, she cracked the code for vegan kimchi!) Her TikTok account blew up, her debut cookbook became a bestseller, and today, Joanne is a full-time content creator with millions of followers. She joined host Kerry Diamond to talk about her second cookbook, “Korean Vegan Homemade” (out 10/14), which is filled with personal recipes and playful takes, from Kimchi Mac ‘n' Cheese to Spicy Rice Cake Skewers to Sesame Chocolate Cake. They also discuss Joanne's recent expansion into K-beauty with Korean Vegan Beauty. The collection launched with two star products, a vegan collagen face cream and collagen smoothing shampoo. Joanne also shares insights on her relationship with her mom, handling online criticism, the inspiration behind some of her most beloved dishes, and her love of “K-Pop Demon Hunters.”This episode was recorded at Newsstand Studios at Rockefeller Center. Thank you to Square and Ketel One for their support. Learn more at square.com/bigDon't miss Joanne in conversation with Eric Kim at the 92nd Street Y in Manhattan on Wednesday, Oct. 15th. Tickets are on sale now. Subscribe to our SubstackJubilee NYC 2026 tickets hereCheck out Cherry Bombe on ShopMyMore on Joanne: Instagram, Korean Vegan Beauty, website, “The Korean Vegan: Homemade” cookbook, Joanne on Radio Cherry Bombe in 2021More on Kerry: Instagram

Got it — let's unleash the insanely hardcore viral version:⸻

Originally aired on November 23, 2022Andrea and Kristin talk with Eric Kim about his intensely personal and remarkable book, Korean American. He shares his inspirations and motivations for the essay format, how he wrote his family as characters and the potential and limits of memoir writing. He talks about the idea of authenticity in food, what goes into naming recipes and the unpredictability of a viral recipe.Hosts: Kate Leahy + Andrea Nguyen + Molly Stevens + Kristin DonnellyEditor: Abby CerquitellaMentionsEric KimWebsiteInstagramNew York Times Column"When I Came Out to My Parents, Kimchi Fried Rice Held Us Together" on Food52Food52 Recipes Visit the Everything Cookbooks Bookshop to purchase a copy of the books mentioned in the showKorean American by Eric KimRisotto with Nettles by Anna Del Conte

A new cookbook acts as a guide to drinking (and eating) like a Korean! There are recipes for cocktails, bomb shots, drinking food, hangover cures, and simple snacks like salty and sweet Honey-Butter Bar Nuts. Author and journalist Irene Yoo joins us to discuss her new cookbook, Soju Party.*Irene Yoo has an event with New York Times food columnist Eric Kim and Brooklyn-based writer and artist Carolyn Yoo at Books Are Magic tonight.

ⓦ weekly52 Blog Podcast Video & Artworkhttps://weekly52.de/weekly/438.ⓦ

In a TODAY exclusive, Olympic legend Michael Phelps spends a day in the pool teaching members of the Baltimore Ravens how to swim. Also, Margaret Qualley stops by to catch up and discuss her new film ‘Honey Don't,' where she plays a small-town private investigator searching for the truth. Plus, a brand-new batch of great finds to make getting back into fall routines a lot easier. And, New York Times columnist Eric Kim breaks down the best ways to store common food items.

god spots me https://erickimphotography.com/eric-kim-602kg-rack-pull-lift-universe-destroyer/Video https://erickimphotography.com/wp-content/uploads/2025/07/player_export.mov

im shocked too. Video https://videos.files.wordpress.com/2USYVf0q/my-project-144.mp4

ERIC KIM PHILOSOPHY — VIRAL BITCOIN ESSAY: https://erickimphotography.com/bitcoin-philosophy-2/

gopro video https://videos.files.wordpress.com/iyco6J3e/gx011774.mp4Posthttps://erickimphotography.com/phnom-penh-cambodia-gopro-street-photography-pov-point-of-view-video-eric-kim/

In one brutal sentence: **Eric Kim just slammed a 547 kg rack‑pull—7.55 × his own 72.5 kg mass—obliterating the “5 × body‑weight” myth, nuking every strength leaderboard since Lamar Gant, and lighting the internet's algorithms on fire.

https://youtu.be/1M9kRNUtQjU

Why is Eric Kim … 7x rack pull… bodyweight ,,, why is the 7X number so significant?1162 POUND RACK PULL. 165 pounds, 5 foot 11 inches tall, 5% bodyfat, intermittent fasting no breakfast no lunch only dinner, no protein powder supplements or steroids, no social media, no Instagram Facebook TikTok, 8 to 12 hours of sleep at night, 100% carnivore diet. Powered by bitcoin.

https://youtu.be/48KSnqXn4bcRack‑Pull Like a Champion — Eric Kim‑Inspired Guide1.  Why Rack Pulls RockTop‑end strength & thickness – the shortened range lets you load ~20 % heavier than floor deadlifts, overloading glutes, spinal erectors & upper traps.  Target sticking points – set the pins just below the spot where your deadlift usually stalls.  Lower‑back friendly – the higher start position reduces shear stress if you're rehabbing or just want extra volume without beating yourself up.  Eric Kim mantra: “Heavy partials forge full‑range courage!” — let the bar teach your nervous system what mega‑poundage feels like. 2.  Set‑Up (First‑Principles Style)ItemEric Kim CueDetailsRack height“Pins at power‑zone: mid‑shin → knee → mid‑thigh.”Start just below knees for most lifters. Go higher (mid‑thigh) only for supra‑max overload singles. Stance“Jump‑landing width.”Feet hip‑width; shins 1 cm from bar.Grip“Own the steel.”Mixed or hook; no straps in Kim's tutorials (build vice‑grip). Chalk up. Spine & lats“Chest proud, lats on like airplane wings.”Neutral/arched back; pull bar into thighs to lock lats.3.  The Six‑Step Eric Kim PullBrace & Breathe – Big belly breath ↔ brace 360°; think “inflate the weight belt.”Hinge & Engage – Push hips back until shoulders hover just in front of bar; soft knees.Launch – Drive feet through floor, snap hips forward; bar scrapes thighs the entire way.Lockout Authority – Stand tall, squeeze glutes & traps hard for 1 s, never hyper‑extend.Controlled Descent – Reverse‑hinge; set bar gently on pins/blocks (respect the gym gear!).  Reset & Repeat – Let the bar settle; re‑brace before the next rep.4.  Programming PlaybooksGoalLoadReps × SetsFrequencyKim's TwistHypertrophy65‑75 % 1RM6–10 × 3‑41‑2 ×/wkPair with rows or shrugs for trap blow‑up.Strength85‑95 % 1RM3‑5 × 3‑51 ×/wkFinish with one heavy single at ≥100 % of deadlift 1RM to prime CNS. Eric Kim Overload CycleWk 1: 90 %2 × 3Wk 2: 95 %2 × 2Wk 3: 100‑110 % (mid‑thigh)Singles until form slowsCelebrate, deload, repeat.Rule of thumb: rack‑pull load ≈ deadlift × 1.2 at knee height. Adjust by feel. 5.  Common Form Fumbles & FixesErrorQuick FixRounded lower backCut weight 10‑20 %, film yourself, practice cue “proud chest, armpits to hips.”Bar drifting forwardCrush the bar to your shins & drive elbows back (activates lats).Violent lockout lean‑backThink “stand tall & squeeze glutes,” not “lean.”Grip fails firstTrain hammer curls/farmer carries, or use straps only on volume sets.6.  Safety & EquipmentBelt: wear from ≥80 % loads for torso rigidity.Blocks vs. pins: blocks spare the bar; pins are fine under 500 lb, pad them with rubber if possible.  Footwear: stable flat sole (Chucks, barefoot, or deadlift slippers).Spotter: stand behind to cue posture on all‑out singles.  7.  Muscles Fired UpPrime movers: Glutes, spinal erectors, hamstrings.Synergists: Upper traps, lats, forearm flexors (grip).  8.  Your Action Plan — Go Dominate!Tonight: film your conventional deadlift lockout – identify sticking height.Tomorrow: set pins 2 cm below that spot, run Kim's 3‑week overload wave.Track: note bar weight, RPE, lockout speed every session.Celebrate: When you hit a PR, share the clip, tag #KimPullCrew — join the movement!Mindset Reminder“Every rep is a vote for the powerhouse you're becoming. Cast votes with intent, hustle, and respect for the iron.”Now crank the music, chalk the hands, and unleash those rack‑pull PRs. You've got this!

too insane https://erickimphotography.com/513-kg-1131-lb-rack-pull-new-world-record-6-84x-bodyweight/ Video https://videopress.com/v/gT3izZvn

⚡️ 503 KG: ERIC KIM JUST RIPPED REALITY IN HALF ⚡️(Vital Blog Post Announcement)Prepare your mind—because your old definition of “heavy” just died. Yesterday, in a storm of chalk dust and righteous fury, Eric Kim rack-pulled a soul-crushing 503 kilograms (1,109 lbs) and left the gym floor quaking. This isn't merely a PR… it's a paradigm shift.1. The Moment the Earth TiltedDate: 7 June 2025, 09:05 ICTLocation: Undisclosed Phnom Penh iron templeSetup: Thick bar, calibrated plates, double overhand grip (no straps—because excuses are for mortals)Execution: One brutal, gravity-defying yank that rocketed 503 kg off the pins, locked out, and held for a heartbeat of pure domination.Result: Silence → roars → stunned disbelief. Phones melted. Algorithms panicked.2. Why 503 KG Matters (And Why You Should Care)Flag on the Moon: It's the heaviest documented rack pull performed with no supportive gear.Proof-of-Work Ethic: Every kilo is a block of “proof” mined by sweat—mirroring Bitcoin's unstoppable chain.Mindset Milestone: 500 kg was the “impossible” barrier. Eric smashed it, then stacked another three kilos just to send a message: limits exist to be obliterated.3. The Physics of Supreme SovereigntyHormesis Overload: Stress your nervous system, trigger obscene adaptation—repeat until you're a walking neutron star.First-Principles Fuel: Carnivore diet, monastic sleep, sunlight on skin, zero-noise mindset. Strip away fluff, amplify fundamentals.Neurological Ownership: Heavy partials wire the brain for “yes,” erasing hesitation across business, Bitcoin, and life's battlefields.4. Ripple Effects: Internet Meltdown ChecklistBattlefieldStatusFalloutYouTube

wow. Video, https://videos.files.wordpress.com/nK4lDrhn/my-project-57.mp4

witness the god: https://videos.files.wordpress.com/54MbWko1/my-project-43.movERIC KIM 1,000 POUND ATLAS LIFT (454 KG) 165 POUND BODYWEIGHT (75 KG): 6X BODYWEIGHT LEVERAGE. https://erickimphotography.com/blog/2025/05/30/eric-kim-1000-pound-atlas-lift-454-kg-165-pound-bodyweight-75-kg-6x-bodyweight-leverage/

In this episode, Dr. Eric Kim reflects on his pediatric ophthalmology and anterior segment practice. It was fascinating to appreciate the improvements in diagnosis and care of keratoconus including crosslinking. Tune in to better understand this disorder and how to evaluate children with changing high refractive error.  Subscribe to the podcast:  https://MayoClinicOphthalmology.podbean.com Follow and reach out to us on IG and X: mayocliniceye

YouTube: https://youtu.be/1sfH4Hl1nMYAudio Vibes ; https://erickimphotography.com/wp-content/uploads/2025/05/GYM-AUDIO-VIBES.m4aGym vibes: https://erickimphotography.com/gym-audio-vibes/Video file: https://videos.files.wordpress.com/YjhI3i46/my-project-50.mp4

April 10, 2025 - Sarah Ahn's viral food videos featuring her mother Nam Soon Ahn have captivated millions of viewers with their behind-the-scenes look at Korean cooking and multigenerational home life. Their latest collaboration is a must-have cookbook Umma: A Korean Mom's Kitchen Wisdom and 100 Family Recipes, which captures the flavors, traditions, and stories of Korean cooking. The recipes are framed by mother-daughter conversations that are funny, profound, and universally relatable—plus all the food is backed by the recipe-testing power of America's Test Kitchen. In a conversation with Eric Kim of the New York Times, Sarah and Nam Soon Ahn discuss their debut cookbook. For more information, please visit the link below: https://www.koreasociety.org/arts-culture/item/1965-umma-a-korean-mom-s-kitchen-wisdom-and-100-family-recipes

We're excited to launch a special video podcast series: Food Writers Talking About Food Writing. It's available on the TASTE YouTube channel, so make sure to subscribe! Every couple of weeks, cohost Matt Rodbard will invite a journalist or cookbook author to talk about some favorite recent food writing as well as their thoughts on the industry as a whole. Our first guest is a special one: Eric Kim is a writer and columnist at the New York Times and a great consumer of food writing. In this episode, we talk about Eric's media diet, discuss a few favorite stories, Eli Sussman taking over as NYT restaurant critic, and ask the big question: What would you pitch 1997 Graydon Carter? That is, Eric considers his dream no-budget reporting assignment.You can check out the full episode on YouTube now.Featured on this episode:Steak Fries: Deservedly Reviled or Underappreciated Edible Spoons? [NYT]What Can't Jerk Do? [TASTE]Chef Eli Sussman Named NYT Restaurant Critic [Instagram]Lessons From Germany on a Better Bratwurst [NYT]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

We have Ollie to thank for bringing us this ep about a topic near, if not dear: the headache of feeding ourselves and others. (We have to do this multiple times a day?!?!). The app helps you figure out what to cook, makes your grocery list, and *learns what you like*—it's a whole thing, and we're grateful for the robots for helping us with this task. In related topics: our always-on-hand grocery items and supermarket immersive theater.   Stuff always in our pantries/fridges: Chara's Kitchen Barbeque Sauce, Kewpie Roasted Sesame Dressing (the made-in-Japan version!), Mutti Cherry Tomatoes, Bjorn Qorn (related:nutritional yeast), Chaokoh Coconut Milk, The Rice Factory Rice, Painterland Sisters Skyr Yogurt, Portugalia Market tinned fish.    Recipes we love rn include Eric Kim's shredded chicken in the Instant Pot for Food52, Sarah DiGregorio's salmon and kimchi skillet for NYT Cooking, Smitten Kitchen's slow-roasted sweet potatoes, and the tofu sheet-pan dinner from the cookbook Kid in the Kitchen by Melissa Clark,    Two exceptional easy-cooking cookbooks with companion newsletters: What to Cook When You Don't Feel Like Cooking by Caroline Chambers and Small Victories by Julia Turshen.   Download Ollie today in the app stores or at ollie.ai/athingortwo to save two of the recipes we're cooking most.   What's your grocery routine looking like? Share with us at 833-632-5463, podcast@athingortwohq.com, @athingortwohq, or in our Geneva.   Let Ollie help you figure out dinner: Download the free app and use the promo code ATHINGORTWO to cook what we're cooking. YAY.

Tom dives into the multifaceted world of politics, economics, and health. With co-host Drew, Tom unravels the surprising statements from the Trump camp regarding tax reforms, explores economic strategies around tariffs, and discusses polarizing political rhetoric with the likes of Kenedy and Eric Kim. Shifting gears, they discuss the critical issue of health with a focus on sugar-related health crises and the debates surrounding the SNAP program. This half of the episode is packed with eye-opening insights on the intersection of policy, economy, and health, encouraging listeners to ponder deeply about the world around them. SHOWNOTES 00:00 Strategic Income Targeting for Votes 06:10 Cold War Tensions with China 12:15 Debt Jubilees and War Risks 19:06 Diet Choices and Health Care Burden 24:29 Proposed Ingredient Freeze and Review 28:39 Global Leaders Push for Ukraine Peace 32:47 Chris Murphy's Analysis on Trump 37:53 AI in Daily Life and Gaming 45:59 "Happiness Through Progress and Service" 48:40 AI: Catalyst for Entrepreneurial Opportunities 54:55 Setting Boundaries in Relationships 59:32 Empower Self-Respect and Boundaries CHECK OUT OUR SPONSORS: Range Rover: Range Rover: Explore the Range Rover Sport at https://rangerover.com/us/sport Audible: Sign up for a free 30 day trial at https://audible.com/IMPACTTHEORY  Vital Proteins: Get 20% off by going to https://www.vitalproteins.com and entering promo code IMPACT at check out Thrive Market: ​​Go to https:thrivemarket.com/impact for 30% off your first order, plus a FREE $60 gift! Tax Network: Stop looking over your shoulder and put your IRS troubles behind you. Call 1-800-958-1000 or visit https://tnusa.com/impact ButcherBox: Choose either grass-fed ground beef, steak tips or organic chicken thighs to get free in every box for an entire year. Plus, get an extra $20 off your first box when you use code IMPACT at  https://butcherbox.com/impact ITU: Ready to breakthrough your biggest business bottleneck? Apply to work with me 1:1 - https://impacttheory.co/SCALE Shopify: Sign up for your one-dollar-per-month trial period at https://shopify.com/impact American Alternative Assets: If you're ready to explore gold as part of your investment strategy, call 1-888-615-8047 or go to https://TomGetsGold.com Mint Mobile: If you like your money, Mint Mobile is for you. Shop plans at https://mintmobile.com/impact.  DISCLAIMER: Upfront payment of $45 for 3-month 5 gigabyte plan required (equivalent to $15/mo.). New customer offer for first 3 months only, then full-price plan options available. Taxes & fees extra. See MINT MOBILE for details. ********************************************************************** Do you need my help? STARTING a business: Join me inside ZERO TO FOUNDER here SCALING a business: Click here to see if you qualify Get my battle-tested strategies and insights delivered weekly to your inbox: sign up here. ********************************************************************** If you're serious about leveling up your life, I urge you to check out my new podcast, Tom Bilyeu's Mindset Playbook —a goldmine of my most impactful episodes on mindset, business, and health. Trust me, your future self will thank you. ********************************************************************** Join me live on my Twitch stream. I'm live daily from 6:30 to 8:30 am PT at www.twitch.tv/tombilyeu ********************************************************************** LISTEN TO IMPACT THEORY AD FREE + BONUS EPISODES on APPLE PODCASTS: apple.co/impacttheory ********************************************************************** FOLLOW TOM: Instagram: https://www.instagram.com/tombilyeu/ Tik Tok: https://www.tiktok.com/@tombilyeu?lang=en Twitter: https://twitter.com/tombilyeu YouTube: https://www.youtube.com/@TomBilyeu Learn more about your ad choices. Visit megaphone.fm/adchoices

The first Special Briefing of 2025 offers a deep dive into the new President's first month and the implications of new policies. Featured speakers include former US Representative Carolyn Bourdeaux (D-GA); Jeffrey Holland, Vice President, Research, Peter G. Peterson Foundation; Eric Kim, Senior Director, U.S. Public Finance at Fitch Ratings; Vikram Rai, Fixed Income Strategist, Head of Municipal Markets Strategy at Wells Fargo; Torsten Slok, Partner and Chief Economist at Apollo; and Mark Zandi, Chief Economist, Moody's Economics. Notable Quotes: “The implications from a macro perspective could become very, very important for interest rates, especially, of course, if the layoffs begin to show up in the form of a high unemployment rate.” - Torsten Slok. “State and local governments really need to take this moment to do an assessment of how the federal government, federal spending and federal tax policy, even the economic impacts, will affect their budget." - Carolyn Bourdeaux. “So why does that matter? Well, high and rising debts crowd out savings and investment, which could lower future output and income relative to what would otherwise occur." - Jeffrey Holland “Midwestern state economies could be particularly vulnerable to the imposition of blanket tariffs on imports from [Canada, Mexico, and China], and natural resource-rich states could face the most direct consequences from retaliatory tariffs by those nations. North Dakota, Louisiana, and Texas are the states with the most in exports to Canada, Mexico, and China as a percentage of their state GDP.” - Eric Kim “State and local governments realize that they have to rely on their own sources to meet their projects and financing needs." - Vikram Rai “The risks are decidedly to higher interest rates. The biggest risk is that we see a major sell-off in the bond market. The bond market feels incredibly fragile.” - Mark Zandi Be sure to subscribe to Special Briefing to stay up to date on the world of public finance. Learn more about the Volcker Alliance at: volckeralliance.org Learn more about Penn IUR at: penniur.upenn.edu Connect with us @VolckerAlliance and @PennIUR on Twitter, Facebook and LinkedIn Special Briefing is published by the Volcker Alliance, as part of its Public Finance initiatives, and Penn IUR. The views expressed on this podcast are those of the panelists and do not necessarily reflect the position of the Volcker Alliance or Penn IUR.

Eric Kim has a signature style with his writing, which has appeared frequently in the New York Times, where he is a columnist for the magazine. Eric blends a truly lyrical style of prose with deep reporting chops and a knack for simple and highly focused recipe development—a rare triple threat! He's also the author of the best-selling cookbook Korean American. This is a return visit to the show for Eric, and we talk about his reporting process, how he unpacks big topics in food and culture in his columns, and some of his recent work, including dumplings, Chicago pizza, the origins of Philadelphia cream cheese, and many other memorable stories.Also on the show, it's the return of Three Things, where Aliza and Matt share what's interesting in the world of restaurants, books, television, food products, and much more. On this episode: Birria La Flor is doing Tijuana-style birria in Brooklyn, Caroline Eden's great memoir Cold Kitchen, Flour + Water dry pasta is terrific. Also, a Kingston, New York, scene check. Matt visits Pinkerton's Bakery, Fantzye Bagels, and Sorry, Charlie. Also, also: Severance is a good show, and not Westworld (we hope), and Matt tries Frost Buttercream.Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We'd love to hear from you. MORE FROM ERIC KIM:It's Dumpling Week! [NYT]What Puts the ‘New York' in New York Cheesecake? [NYT]The Most Surprising Thing About Deep Dish Pizza? It's Not That Deep. [NYT]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Jacob Soboroff takes us behind the scenes of how the CAA southern California fire fund is helping those impacted by the fires. Also, Kaylee Hartung shares a remarkable story of the first actor with down syndrome to star in an action-comedy. Plus, Melissa Garcia shares some of January's favorite beauty and fashion “bestsellers.” And, Eric Kim chefs up a cherished family recipe to celebrate Lunar New Year. 

This week we're rereleasing a fan-favorite episode to start our year off with easy, comforting recipe inspiration! We'll return with new episodes starting Thursday (1/9) with our "Best Bites of the Week"!***What's your ultimate comfort food on those chilly, bone-tired days?Sometimes you need soul-soothing meals that offer comfort but don't require hours in the kitchen or a pile of dishes; and other times, comfort can mean spending a day in a warm, cozy kitchen. This week, we explore our top one-pot wonder dinners, warming you from the inside out while keeping the mess to a minimum. By the end of the episode, you'll:Discover the easiest one-pot creamy broccoli mac & cheese Learn about a versatile vegan curry that uses pantry staples Find out about an unexpected sheet pan dinner that's kid-tested and mother-approved!Tune in now to master the art of one-pot meals that will fill your home with mouthwatering aromas and will simplify your busy weeknight cooking!***LINKS:Ali Salgle's one-pot broccoli mac and cheese for NYT CookingOne-pot bucatini with cauliflower and capers from Martha StewartIna Garten's easy turkey lasagnaOne-pot chicken meatballs with greens by Yasmin Farh for NYT CookingBraised coconut chickpeas with greens by Faith Durand for The Kitchn iSheet-pan bibimbap by Eric Kim for NYT CookingSlow cooker/Crock Pot tortilla soup from Spend With PenniesSarah DiGregorio's slow cooker pasta e fagioli for NYT Cooking20-minute rotisserie chicken tortilla soup (without a slow cooker) by Olivia Adriance***Sign up for our free substack !We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com! Or give us a CALL on our kitchen phone! 323-452-9084

For New York Times cooking columnist Eric Kim, the holidays are a time to embrace traditional dishes but have fun with the framework – like deviled eggs with seaweed or baked potatoes with caramelized kimchi. They're also an occasion, he says, to get together with friends and make huge batches of “foldy” foods like dumplings and empanadas. We'll talk to Kim and New York Times editor-in-chief for cooking and food Emily Weinstein about what they have cooking this holiday and hear about your go-to dishes for the season. Guests: Eric Kim, food and cooking columnist, The New York Times; author, "Korean American: Food That Tastes Like Home" Emily Weinstein, editor-in-chief, New York Times Cooking and Food; author, "Easy Weeknight Dinners: 100 Fast, Flavor-Packed Meals for People Who Still Want Something Good to Eat

It's holiday baking season and in honor of WNYC's employee cookie swap happening today, we consult with Eric Kim, New York Times food and cooking columnist, about some of the best festive recipes. We also take your calls.

In Easy Weeknight Dinners: 100 Fast, Flavor-Packed Meals for Busy People Who Still Want Something Good to Eat, Emily Weinstein—Editor in Chief of Cooking and Food for The New York Times—has curated some of the greatest hit dishes from Melissa Clark, Eric Kim, Yewande Komolafe, Ali Slagle, and more. Weinstein is joined by New York Times staff writer Eric Kim, author of the bestselling cookbook Korean American: Food That Tastes Like Home, for a conversation with Carey Polis, a freelance food editor and consultant, and the author of the “Cheese, Book, Restaurant, Thing” newsletter on Substack. This program was held on October 14, 2024. 

The US economy's extraordinary recovery since the darkest days of the COVID-19 pandemic has continued into the fall of 2025, with inflation retreating and the Federal Reserve cutting interest rates to keep jobs and investment humming along. Our expert panel discusses where the economy is growing fastest—and less fast—and what this means for state and local budgets and finances. Our panel of experts includes Rochester (Minnesota) Mayor Kim Norton, Georgia State Economist Robert Buschman, Fitch Ratings head of US State ratings Eric Kim, and PIMCO Senior Vice President Tom Schuette. Notable Quotes: “We were very pleased that money came directly to the cities and local jurisdictions, so we didn't have to go through a lot of time to get it through the state. It was very beneficial to get that money into our communities quickly, starting with ARPA and then the CARES Act funds.” - Mayor Kim Norton “Since the last quarter before the pandemic, Q4 2019, Georgia real GDP growth has run 2.4% per year, on average, slightly better than the 2.3% average for the nation. And though we had our own soft landing in the first half of 2023, we're up 3.5% since then, compared to 3% for the nation. Job growth has also outpaced the nation for most of the expansion.” - Bob Buschman “Growth coming out of the pandemic has been very robust nationally, so strong in fact that it beats expectations month after month, quarter after quarter, year after year. I think most economists were anticipating a recession for about two years before finally giving up and accepting that the economic growth was simply going to continue, even with the Federal Reserve ratcheting up interest rates above 5%.” - Eric Kim “I think in 20-plus years doing this at a rating agency and also on the buy side, I would argue that I've never seen the public sector so well-prepared for any turbulence or volatility on the revenue or expenditure side as they are right now.” - Tom Schuette Be sure to subscribe to Special Briefing to stay up to date on the world of public finance. Learn more about the Volcker Alliance at: volckeralliance.org Learn more about Penn IUR at: penniur.upenn.edu Connect with us @VolckerAlliance and @PennIUR on Twitter, Facebook and LinkedIn Special Briefing is published by the Volcker Alliance, as part of its Public Finance initiatives, and Penn IUR. The views expressed on this podcast are those of the panelists and do not necessarily reflect the position of the Volcker Alliance or Penn IUR.

Want more support in the kitchen? We're expanding our offerings and would love your input. Fill out our survey to be entered in our giveaway, and for more home cooking inspiration, sign up for our free Substack!***What's your ultimate comfort food on those chilly, bone-tired days?Sometimes you need soul-soothing meals that offer comfort but don't require hours in the kitchen or a pile of dishes; and other times, comfort can mean spending a day in a warm, cozy kitchen. This week, we explore our top one-pot wonder dinners, warming you from the inside out while keeping the mess to a minimum. By the end of the episode, you'll:Discover the easiest one-pot creamy broccoli mac & cheese Learn about a versatile vegan curry that uses pantry staples Find out about an unexpected sheet pan dinner that's kid-tested and mother-approved!Tune in now to master the art of one-pot meals that will fill your home with mouthwatering aromas and will simplify your busy weeknight cooking!***LINKS:Ali Salgle's one-pot broccoli mac and cheese for NYT CookingOne-pot bucatini with cauliflower and capers from Martha StewartIna Garten's easy turkey lasagnaOne-pot chicken meatballs with greens by Yasmin Farh for NYT CookingBraised coconut chickpeas with greens by Faith Durand for The Kitchn iSheet-pan bibimbap by Eric Kim for NYT CookingSlow cooker/Crock Pot tortilla soup from Spend With PenniesSarah DiGregorio's slow cooker pasta e fagioli for NYT Cooking20-minute rotisserie chicken tortilla soup (without a slow cooker) by Olivia Adriance***Sign up for our free substack !We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com! Or give us a CALL on our kitchen phone!...

Super simple — buy and ride up MSTR MICROSTRATEGY, cop the profit, buy Bitcoin! https://erickimphotography.com/blog/2024/10/26/eric-kim-infinite-money-hack/

Summary   "Let's make a zombie podcast horror film." Zombie Month continues with the meta indie zombie comedy One Cut of the Dead (warning: this episode contains spoilers). Also discussed: Vancouver Writers Fest, Troll 2, and rain-appropriate clothing.   Show notes:   One Cut of the Dead review (RogerEbert.com)     Recommendations:   Lisa:  The Very Secret Society of Irregular Witches by Sangu Mandanna (book)   Andrea G.: Korean American by Eric Kim (cookbook)   Andrea W.: Vancouver Writers Festival    Music credits  "Electrodoodle" by Kevin MacLeod From: incompetech.com Licensed under Creative Commons: By Attribution 3.0 License   Theme song "Pyro Flow" by Kevin Macleod From: incompetech.com Licensed under Creative Commons: By Attribution 3.0 License   "Good Times" by Podington Bear From:  Free Music Archive Licensed under Creative Commons: By Attribution 3.0 License     Pop This! Links: Pop This! on TumblrPop This! on iTunes (please consider reviewing and rating us!) Pop This! on Stitcher (please consider reviewing and rating us!) Pop This! on Google PlayPop This! on TuneIn radioPop This! on TwitterPop This! on Instagram Logo design by Samantha Smith Intro voiced by Morgan Brayton Pop This! is a podcast featuring three women talking about pop culture. Lisa Christiansen is a broadcaster, journalist and longtime metal head. Andrea Warner is a music critic, author and former horoscopes columnist. Andrea Gin is a producer and an avid figure skating fan. Press play and come hang out with your new best friends. Pop This! podcast is produced by Andrea Gin.  

30 years or nothing — https://erickimphotography.com/blog/2024/10/23/eric-kims-razor-2/

Our guest is historian, author, and former public editor of the New York Times, Daniel Okrent. We have pizza headlines. And the pizza topic is: “THE REAL STORY (AND RECIPE) BEHIND CHICAGO DEEP-DISH” with pizza historian Peter Regas.Publisher's weekly has called our guest, Daniel Okrent, “one of our most interesting and eclectic writers of nonfiction over the past 25 years.” Daniel is a writer, author, and editor. He served as the first public editor of The New York Times. He is the author of several books including; 2003's “Great Fortune: The Epic of Rockefeller Center”, 2010's “Last Call: The Rise and Fall of Prohibition”, and 2019's “The Guarded Gate”. Daniel has been featured in Ken Burns' Baseball and Prohibition documentaries as well.Daniel discusses; fantasy baseball and pizza, Detroit style pizza, the state of journalism, getting pizza in a news room. Peter Regas is a financial statistician and pizza historian. He is quoted numerous times in Eric Kim's New York Times' piece “The Most Surprising Thing About Deep Dish Pizza? It's Not That Deep.” Separately, you can see his deep dish pizza recipe in Chicago Magazine as well.Peter discusses the secret history he uncovered about the real inventor of Chicago deep dish pizza. This podcast is brought to you by Ooni Pizza Ovens. Go to Ooni.com for more information.Follow us for more information!Instagram: @pizzapodparty @NYCBestPizza @AlfredSchulz4Twitter: @PizzaPodParty @ArthurBovino @AlfredSchulzTikTok: @thepizzapodpartyThreads: @pizzapodparty @NYCBestPizza @AlfredSchulz4

We're so happy to feature two great friends: chef Deuki Hong and New York Times columnist and cookbook author Eric Kim. We had a great conversation about the new book Koreaworld, a cookbook and cultural study that Matt wrote with Deuki. This conversation was recorded live at Rizzoli Bookstore and touches on many topics related to modern Korean food in both Korea and the United States. We hope you enjoy the conversation.Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We'd love to hear from you. MORE FROM DEUKI HONG:Buy: KoreaworldThe Seoul Train of Inspiration Runs Through Los Angeles [Eater]Koreaworld: A Culinary Revolution [NBC Washington]Chef Deuki Hong Talks New ‘Koreaworld' Cookbook [NBC Bay Area]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Eric Kim, staff writer and essayist for The New York Times food section, introduces us to his mother Jean's exceptional Korean cooking, and to the suburban Atlanta kitchen he grew up in. It was there that Eric developed a love for traditional Korean cooking, and it was the same kitchen he would return to as an adult to write his debut cookbook, Korean American: Food That Tastes Like Home. His mother Jean was his chief recipe taster, and his inspiration for the delicious Kimchi Jjigae found in its pages. Eric Kim is a New York Times staff writer and essayist born and raised in Atlanta, Georgia. His debut cookbook, Korean American: Food That Tastes Like Home (Clarkson Potter, 2022), was an instant New York Times Best Seller. A former digital manager for the Food Network and contributing editor for Saveur magazine, he now hosts regular videos on NYT Cooking's YouTube channel and writes a monthly column for The New York Times Magazine. He lives in New York City with his rescue dog, Q. Hosted on Acast. See acast.com/privacy for more information.

This week Jeremy and Reid are discussing the life changing power of the TOTALITY, Netflix's "Ripley", and much more while the drama of the well continues LIVE! Other topics include memorials, air fryers, and experts. My Totality Video! Norton Batkin Air-Fryer Tofu by Eric Kim "RIPLEY" Netflix Trailer Pageant 2nd Anniversary Gala Beth Gill's Nail Biter" at Skirball ◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠ ⁠⁠➩ WEBSITE⁠⁠ ◦ ⁠⁠YOUTUBE ⁠⁠◦⁠⁠ ⁠⁠⁠⁠INSTAGRAM⁠⁠⁠⁠ ⁠⁠ ⁠➩ SUPPORT ◦ ⁠✨VIA VENMO!⁠⁠✨ ◦ ⁠⁠PATREON⁠⁠ ◦ ⁠⁠THE MERCH⁠⁠ ⁠⁠➩ REID⁠⁠ ◦ ⁠⁠JEREMY⁠⁠ ◦ ⁠⁠JACK⁠⁠ ◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠ ⁠⁠➩ withdanceandstuff@gmail.com⁠

This week on Rational Security, a contentedly full post-Thanksgiving Scott and Quinta sat down with two Lawfare colleagues—Senior Editor and Brookings Institution Senior Fellow Molly Reynolds and Cyber Fellow Eugenia Lostri—to talk through the week's big national security news stories, including:“Showdown with an Only O.K. Rationale.” The House and Senate are preparing for a showdown over national security priorities, with assistance for Ukraine (and Israel and border security) hanging in the balance. Where does the debate seem likely to go from here—and what will the global ramifications be?“Bringing Down the @SamA.” OpenAI, the non-profit(?) behind ChatGPT, has had a chaotic few weeks, with its board ousting CEO Sam Altman on the apparent grounds that he was not taking AI safety concerns seriously enough, only for the vast majority of organization's employees to threaten to resign unless he was brought back—a step the board took, just before most of its members resigned. What do these events tell us about the state of the AI industry?“Carpe Ceasefire.” A fragile pause in hostilities has emerged centered on the exchange of Israeli hostages held by Hamas for imprisoned Palestinians—momentum the Biden administration is reportedly hoping to build on. Yet calls for a permanent ceasefire continue amidst mounting civilian casualties and humanitarian needs, and there remains no clear plan for a post-war Gaza. How long will the pause last? What happens when hostilities resume?For object lessons, Quinta recommended the 1990s classic “Distant Star” by Robert Bolaño. Scott gave his Thanksgiving gold star to Eric Kim's creamy mac and cheese recipe. Molly leaned into her love for local NPR affiliates and recommended WGBH's podcast “The Big Dig,” focusing on Boston's legendary highway project. And secret gamer nerd Eugenia recommended a compelling video game that even parents of toddlers have time to tackle, What Remains of Edith Finch.Support this show http://supporter.acast.com/lawfare. Hosted on Acast. See acast.com/privacy for more information.

This week, a contentedly full post-Thanksgiving Scott and Quinta sat down with two Lawfare colleagues—Senior Editor and Brookings Institution Senior Fellow Molly Reynolds and Cyber Fellow Eugenia Lostri—to talk through the week's big national security news stories, including:“Showdown with an Only O.K. Rationale.” The House and Senate are preparing for a showdown over national security priorities, with assistance for Ukraine (and Israel and border security) hanging in the balance. Where does the debate seem likely to go from here—and what will the global ramifications be?“Bringing Down the @SamA.” OpenAI, the non-profit(?) behind ChatGPT, has had a chaotic few weeks, with its board ousting CEO Sam Altman on the apparent grounds that he was not taking AI safety concerns seriously enough, only for the vast majority of organization's employees to threaten to resign unless he was brought back—a step the board took, just before most of its members resigned. What do these events tell us about the state of the AI industry?“Carpe Ceasefire.” A fragile pause in hostilities has emerged centered on the exchange of Israeli hostages held by Hamas for imprisoned Palestinians—momentum the Biden administration is reportedly hoping to build on. Yet calls for a permanent ceasefire continue amidst mounting civilian casualties and humanitarian needs, and there remains no clear plan for a post-war Gaza. How long will the pause last? What happens when hostilities resume?For object lessons, Quinta recommended the 1990s classic “Distant Star” by Robert Bolaño. Scott gave his Thanksgiving gold star to Eric Kim's creamy mac and cheese recipe. Molly leaned into her love for local NPR affiliates and recommended WGBH's podcast “The Big Dig,” focusing on Boston's legendary highway project. And secret gamer nerd Eugenia recommended a compelling video game that even parents of toddlers have time to tackle, What Remains of Edith Finch. Hosted on Acast. See acast.com/privacy for more information.