Podcasts about filipino cuisine

The Philippines are a group of 6,000+ islands and more than 200 languages and cultures. The idea of Filipino cuisine as being a monolith of steam-table cafeteria-style fare is one that has persisted too long and is now slowly being replaced with the understading that what we know about Filipino cuisine represents only a tiny fraction of the whole story. A group of intrepid Filipino-Canadians are launching a collaborative dining series that explores the essence and evolution of Filipino cuisine, its diversity of regions and flavours, and what it means to be Filipino in Canada. Anya chats with the group behind Indáy to learn more.

On this West Virginia Morning, Asheville, North Carolina is home to an eclectic dining scene with hidden gems like Neng Jr.'s, which serves up elevated Filipino cuisine. Tucked away in an alley, it's a slice of home no matter where you're from. Folkways Reporter Margaret McLeod Leef has more. The post Appalachian Filipino Cuisine And Joachim Cooder Has Our Song Of The Week, This West Virginia Morning appeared first on West Virginia Public Broadcasting.

April rings in Filipino food month. Kapampangan Chef Claude Tayag describes Filipino Cuisine” as a symphony of sweet, sour, and salty in a single bite. Catch the full episode here:  https://open.spotify.com/episode/40jHRX3Ln6adjNU58z2Kdb?si=3tagRka0SOuijFgGnL

April rings in Filipino food month. Kapampangan Chef Claude Tayag describes Filipino Cuisine” as a symphony of sweet, sour, and salty in a single bite. Catch the full episode here:  https://open.spotify.com/episode/40jHRX3Ln6adjNU58z2Kdb?si=3tagRka0SOuijFgGnL

This is the third year that Chef Fhred Erick Batalona from Barangay in Melbourne has led the Buwan ng Wika celebration to introduce the culture and elevate Filipino food in Australia. - Pangatlong taon ng pinangungunahan ni Chef Fhred Erick Batalona mula sa Barangay sa Melbourne ang pagdiriwang ng Buwan ng Wika para ipakilala ang kultutra at iangat ang pagkaing Pinoy sa Australia.

Filipino Chefs Association in Victoria came together for the first time to support each other and promote Filipino cuisine. - Unang pagkakataon na nagsama-sama ang ilang miyembro ng Filipino Chefs Association in Victoria para suportahan ang isa't isa at iangat ang pagkaing Pinoy.

On this special episode of the DMV Dine In podcast, we're sitting down with Filipino filmmaker and foodie, Francis Abbey, at Tiki on 18th to learn about Filipino cuisine and how this cultural comfort food is becoming mainstream! If you haven't tried it yet, Tiki on 18th is a great place to check it out!

learn all about the top five dishes you just have to try while traveling in the Philippines

Filipino cuisine is best known for its fresh seafood, flavourful meaty dishes and dairy-based desserts. It's little wonder then, that plant-based Filipino food is almost unheard of. But more and more Australians are choosing to eat less meat.

Filipino cuisine is best known for its fresh seafood, flavourful meaty dishes and dairy-based desserts. It's little wonder then, that plant-based Filipino food is almost unheard of. - Ang lutuing Pinoy ay kilala sa mga ulam na sariwnag lamang dagat, malasang karne at mga minatamis na gawa sa kanin at gatas.

The Kapampangan chef shares the best way to enjoy the popular Filipino food, lechon, and recommends Filipino dishes to serve foreign friends. He also reminisces his memories with the late American chef and TV host Anthony Bourdain.

The Kapampangan chef shares the best way to enjoy the popular Filipino food, lechon, and recommends Filipino dishes to serve foreign friends. He also reminisces his memories with the late American chef and TV host Anthony Bourdain.

The Kapampangan chef recommends Filipino dishes to serve foreign friends, reveals what he will prepare for Noche Buena, and why Pampanga is often called, but not without dispute, the culinary capital of the Philippines.

The Kapampangan chef recommends Filipino dishes to serve foreign friends, reveals what he will prepare for Noche Buena, and why Pampanga is often called, but not without dispute, the culinary capital of the Philippines.

Eric Labaupa is an avid filipino angler from Manitoba. In this episode we chat chasing early ice greenbacks, his company Kickerfish, The Casting Deck Podcast, Winnipeg Ice Fishing Show and we dive into Eric's filipino heritage and culture.    Kickerfish The Casting Deck Podcast Ginataan na Walleye Homemade (Cookbook and stories)   Thanks to:   Woolove (PANORAMIC15)   wool.love   DryShod Boots   dryshodcanada.ca   Harvester Outdoors   https://harvesteroutdoors.ca/shop/   Del Barber (Podcast Music) https://delbarber.com  

Chef Charleen Caabay was pulled into the kitchen as a young girl, strongly influenced by her Filipino family and expanded into culinary cannabis in her late teens and early twenties. She made all the mistakes that you make when you start out creating your first edibles. Thankfully she figured out the best way to make a potent batch of brownies and learned to make her own concentrates so she could increase the potency of any dish she was making. Chef Charleen's (@chefcharleen) career has taken her many places, from the winner of the Food Network's 2017 Chopped cooking competition, to hosting pop-up dinners, running dispensaries, supporting entrepreneurs and working on her own edibles and beverage line, she is a powerhouse fuelled by cannabis!In this conversation we talk about her early influences, how she makes her own concentrates, her go-to edibles, how she calculates potency, partnering with Levo Oil, her work as co-founder of the People's Ecosystem and a lot more. Enjoy!Check out these episodes too:Sous Vide Duck Fat episodeSpicy Mango Hot Sauce episodeChicken Rice Porridge with Ginger Sauce episodeVegetable Pancit - Fried Noodles & Veggies episodeThat's it for this week friends.  Please email me any questions, comments, pictures of your creations or anything else, I love hearing from listeners!  Direct messages to bitemepodcast@fastmail.com or leave me a voice message.  You can also support the show by subscribing, sharing episodes, leaving a review or buying me a cookie!  Whatever way you choose, I'm grateful that you're listening.  Stay high,MargeYou can leave a review via Love The Podcast!Support the show

Episode Notes Host Liren Baker chats with Iva Chen, the Director of Business Development and Marketing of Lady Luck Gourmet, which owns and operates Goldilocks at San Francisco International Airport. Goldilocks Bakeshop has been a go-to since 1966 for delicious cakes, baked goods, and Filipino cuisine for Filipinos and Filipino Americans. Since the first store opened in Makati, Manila, there are now more than 900 Goldilocks stores throughout the Philippines, the US, and Canada. In 2020, during the height of the pandemic, Iva opened Goldilocks at SFO's Harvey Milk Terminal 1, making it the first Filipino restaurant to open in a US airport. In this episode, Liren and Iva chat about Iva's path to restaurant development, the challenges of opening an airport restaurant during the pandemic and introducing a taste of Filipino food to travelers from around the world. Learn more about Iva Chen at  http://ladyluckgourmet.com Learn more about Goldilocks SFO at  https://goldilocks-sfo.com Follow Iva Chen on Instagram at @goldilocks_usa

In this episode, Carmina and Patch talk about the popular Chinese New Year traditions that many Filipinos await with much anticipation. They also explore the complex role of the Chinese in Philippine history and their deep influence in our culture. Click here for JeepneyTrip merchandise! Thanks to JeepneyTrip's sponsor, SOLEPACK. Go to thesolepack.com and enter JEEPNEYTRIP10 at checkout for a 10% discount. For additional reading: World's Oldest Chinatown, Hokkien Loan Words in Tagalog, Top 10 Chinese Surnames in the Philippines, The Chinese Cultural Influence on Filipino Cuisine, 8 Things You Should Know About The Lucky Red Envelope, The Chinese Mestizo in Philippine History, The Massacre of 1603 Chinese Perception of the Spanish in the Philippines, The Chinese Mestizos and the Formation of the Filipino Nationality, and Ma Mon Luk.Visit https://jeepneytrip.buzzsprout.com or email at jeepneytrip@gmail.com. See https://www.buzzsprout.com/privacy for Privacy Policy. 

What makes Christmas different in the Philippines? How do we celebrate Christmas when we're so far away from home?For Filipino immigrants, Christmas is when we feel more sad and homesick. It can be especially challenging to feel like we're part of the celebrations back home. But even though we're away from our families and loved ones, we still create our own little Christmas traditions that make us feel close to home. If you enjoyed this episode, make sure and give us a five star rating  and leave us a review on iTunes, Podcast Addict, Podchaser and Castbox. Follow us on Social Media:Taralets Talk Podcast on IGTaralets Talk Podcast on Facebook Taralets Talk is sponsored by Disenyo.co LLC:DISCLAIMER: The opinions, beliefs, and viewpoints expressed by the hosts and guests on this podcast do not necessarily represent or reflect the official policy, opinions, beliefs, and viewpoints of Disenyo.co LLC and its employees.   

Richie Castillo is founder and chef of the Filipino Dublin pop-up venture Bahay, and  former chef of Clanbrassil House and Bastible. Although Irish, he's a global guy. Richie's father is Filipino, his mother is from Kerry but born in Jordan; his parents married in Jerusalem, and he grew up in Knocklyon with summers in the Philippines. Richie chats to us about cooking influences in his life (his dad, his Kerry grandmother), takes us on a tour of his favorite Filipino dishes like suckling pig lechon and adobo, and explains the mystique of the bittersweet citrus fruit calamansi. He talks about the Spanish connection to Filipino history and cuisine. Also he answers burning questions, like what's banana ketchup and why do we need to be eating it now? Richie also tells us about Bahay's menu and his future plans. Bahay means “home” in Tagalog, and Richie's venture Bahay expresses all the diverse inspirations that make up his house. Richie's Bahay is an amalgam --  pinch of this, a douse of that, uniquely Richie Castillo, and tremendously exciting indeed.   For more about Richie Castillo and Bahay, Instagram @bahay_dub Mentioned in this episode: Nicole Ponesca, I am Filipino and This is How We Cook Pinoy Sari Sari Store, 25-26 Mary Street Little, Smithfield, Dublin 7, D07 DP03; 112-113 George's Street Lower, Dún Laoghaire, Dublin, A96 AK31 Our Spice Bags podcasts come in three flavours: deep dives -- comprehensive explorations into a country's cuisine, staple chats -- where we dish about a topic amongst ourselves, and interviews with individuals who have been impactful on the international Irish scene. Pick a flavour, we hope you like more than one!

What makes a man love a woman? And what qualities make a foreign man fall in love with a Filipina? Bel's husband, Kevin, grew up in Hawaii - where there is a large Filipino community - so he is no stranger to our culture. Life in Hawaii is still much different though than life in the Philippines, where Bel grew up with practices and values she strongly identifies. In this episode, he shares how he met Bel, what it was like to visit her in the Philippines, and what he loves about her and our culture. Like us, you'll get to know our host better through the eyes of her better half; and you'll get to know what loving a Filipina is like through Kevin's own story.  Have questions, comments, or concerns? We'd love to hear from you. Subscribe:  Apple Podcasts | Google Podcasts | Spotify | Stitcher | Audible | Amazon Music 

Sunshine coast chef dedicated months of hard work to mastering and finetuning his own ensaymada recipe for Filipino-Australian tastebuds

How much do you know about Filipino food, culture and language? Did you know that Australians of Filipino heritage make up the fifth largest group of Australians born overseas*?In this Language Chat, we speak with Fides Mae Santos-Arguelles, independent business consultant and co-founder of The Entree.Pinays, a food-loving entrepreneurial group of Filipinas working together to bring Filipino cuisine, culture and community to the hearts, minds and tastebuds of Australians on Wurundjeri country.We chat about growing up with Filipino heritage in Australia, pride for community and identity, the diversity of Filipino languages and dialects, and how The Entree.Pinays aims to improve the representation and celebration of Filipino food, culture and community in Australia. Do you have any questions or thoughts to share with us or Fides? Let us know!Episode LinksThe Entree.PinaysWebsite: entreepinays.com Instagram: @entree.pinays merkado-market.comA Christmas Message in our diverse dialectsCurious about Filipino food? Try cooking some dishes:Gourmet Traveller: The Entree.Pinays make SilogSBS Food: Calamansi Gin and Calamansi Tart, and adobo (pork & chicken) or mushroom adobo (with Yasmin Newman on Adam Liaw's The Cook Up)The Calamansi StoryIn My Kusina #isocooking IGTV series Try Fides's Dad's Bistek Kapampangan Turon Banoffee Pie by Grace Guinto, Co-Founder and Chief Baking Officer of Sweet CoraFilipino restaurants to dine in Melbourne:Chibog West FootscrayMama Lors Werribee

As a child, Will Mahusay (Sydney Cebu Lechon) grew up helping his father deliver the colour and vibrancy of Filipino cuisine with his catering. As an adult, he's taken the reigns of the family business, found bricks and mortar and is leading the charge to celebrate and take filipino food to a wider audience downunder.https://www.sydneycebulechon.com.au/Follow The Cracklinghttps://www.instagram.com/thecracklingpodcast/Follow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow PorkStarhttps://www.instagram.com/porkstars/?hl=enhttps://www.porkstar.com.au

As a child, Will Mahusay (Sydney Cebu Lechon) grew up helping his father deliver the colour and vibrancy of Filipino cuisine with his catering. As an adult, he's taken the reigns of the family business, found bricks and mortar and is leading the charge to celebrate and take filipino food to a wider audience downunder.https://www.sydneycebulechon.com.au/Follow The Cracklinghttps://www.instagram.com/thecracklingpodcast/Follow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow PorkStarhttps://www.instagram.com/porkstars/?hl=enhttps://www.porkstar.com.au

"Humba ang star dish sa aming pamilya na niluluto ng aking amah (lola) at dahil sa katakam-takam na lasa nito parang nasa Pilipinas lang ako."

Registered dietitian-to-be Levin Dotimas talks to Nutrition Diva about the nutritional and cultural aspects of Filipino cuisine. The fourth in our series on Nutrition Around the World! Read the transcript. Check out all the Quick and Dirty Tips shows. Subscribe to the newsletter for more diet and nutrition tips. Join the conversation on Facebook and Twitter. Links:  https://www.quickanddirtytips.com/ https://www.quickanddirtytips.com/podcasts https://www.quickanddirtytips.com/subscribe https://www.facebook.com/QDTNutrition/ https://twitter.com/NutritionDiva 

Jackie Ortiz is originally from Chicago, Illinois and relocated to southern California about 7 years ago before launching Pasadena, California clothing brand, Sarap Tees. On saraptees.com you'll find t shirts, sweatshirts, and hats, that proudly rep the names of some of your favorite Filipino foods. With a professional background in brand development and marketing, Jackie started Sarap Tees as a side hustle. This episode will discuss how quickly the business has grown and how Jackie's experiences from Illinois to California played a role in her relationship with the Filipino culture and the community. Follow @saraptees and visit saraptees.com. Stay connected with us at https://www.mesearchpodcast.com/ and via social media (@mesearchpodcast): Twitter: https://twitter.com/MeSearchPodcast Instagram: https://instagram.com/MeSearchPodcast Facebook: https://www.facebook.com/mesearchpodcast --- Send in a voice message: https://anchor.fm/mesearchpodcast/message

Filipino cuisine not only plays a role in defining our culture, but is also identified as means of connecting to people. And much like food, Filipino Food Month celebrations aims to put the spotlight on our culinary heritage.

On this episode, Holly talks with Michael Collantes, chef and restaurateur behind Taglish Collective, a restaurant group based in Orlando. Taglish Collective is comprised of two locations of Taglish Filipino-American Fare, Soseki Modern Omakase and Perla's Pizza.  They talk about why chefs need to take care of their wellness, what opening four restaurants in the span of 2.5 years has been like, and what mentorship has meant in his astronomical career rise. 

There are different types of pansit from the Philippines, but there is one particular pansit that this restauranteur is proud of. - Maraming klase ng pansit sa Pilipinas pero di magpapatalo ang mga taga-Malabon sa ipinagmamalaking pansit na may dalang ala-ala ng kinalakihang lugar at lasa

Dirty Linen continues airing the issue of anti-Asian racism in this conversation with Sydney restaurateur Will Mahusay. Will moved from Cebu in the Philippines to Sydney as a child and was the victim of devastating racist insults and abuse for many years. After long struggles with shame and his identity - including as a gay man - he has forged a victorious career that shines a proud light on his heritage.https://linktr.ee/sydneycebulechonFollow Dirty Linen on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Danihttps://www.instagram.com/danivalentFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/

It's International Women's Day! To celebrate the solidarity, ingenuity, determination and all-out brilliance of women, we are speaking to Australian-Filipina changemaker Grace Guinto, co-founder of The Entree.Pinays. This food-loving collective of entrepreneurial Filipinas brings Filipino cuisine, culture, and communities to the hearts, minds, and tastebuds of Australians on Wurundjeri country. Grace is a powerhouse and I can't think of anyone better to showcase on this special day.https://www.instagram.com/entree.pinays/?hl=enhttps://www.entreepinays.comDani's article from the Agehttps://www.goodfood.com.au/eat-out/news/the-women-who-saved-melbourne-restaurants-20210305-h1uef5Follow Dirty Linen on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Danihttps://www.instagram.com/danivalentFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/

What we covered in this episode Chef Carlo Lamagna shares his thoughts about Filipino cuisine and why when restaurant suggestions are made, often people mention Thai, Ramen, Korean Barbecue, Pho, Sushi, and Indian joints. Rarely will Filipino Cuisine be included in the conversation. Other Asian cuisines have been part of the American landscape for decades. But only in recent years have Filipino dishes started gaining recognition outside immigrant communities. Chef Carlos Lamagna describes Filipino food. With more than 7,500 islands, the Philippines is an archipelagic country. It went through a lot of foreign influences thought out History. Adobo is a good example is a very popular dish. That is well-known around the world, but what people don't realize that every Island and every region in the Philippines has its own variations and every family has its own variations.  Chef Carlo Lamagna says that the most common answer that people give about Filipino cuisine is that it's a fusion cuisine. He couldn't disagree more. Filipino cuisine is an evolutionary cuisine. It evolves just like any other culture.  Filipino cuisine has Malaysian, British, Spanish, Arabic, Chinese, Japanese, and Pacific Islanders influences. Chef Carlo Lamagna mentions that the condiment game in the Philippines is very strong. The condiments like Bagoong, Suka, vinegar, fermented shrimp pastes, fish sauces, soy sauce, or a mixture of any of those ingredients are used to personalize the dish itself. He describes his restaurant Magna as a non traditional Filipino restaurant that is inspired by its roots, by traditional and authentic flavors that are authentic to him. It is a modern Filipino restaurant serving modern versions of traditional dishes. Series of rapid-fire questions. Link to the podcast episode on Apple Podcast https://apple.co/Carlo_Lamagna Links to other episodes in Portland, Oregon Conversation with Chef Bonnie Morales - A Return To Russian Cooking #gallery-3 { margin: auto; } #gallery-3 .gallery-item { float: left; margin-top: 10px; text-align: center; width: 25%; } #gallery-3 img { border: 2px solid #cfcfcf; } #gallery-3 .gallery-caption { margin-left: 0; } /* see gallery_shortcode() in wp-includes/media.php */ James Beard Dinner – Regional Philippine Cuisine – “Dinadaraan” – Braised pork collar, blood sarsa, blood sausage crumble, pork ear chicharron, bone marrow suman ©Clay Williams Wines of Argentina “Breaking Borders” Recipe contest – Smoked Ham Hock Adobo Croquette, Coconut Braised Kale Chicken Tinola Noodles – Braised Chicken, Chicken Hearts and Livers, Bok Choy, Egg Noodles, Chicken-Ginger Consomme Starchefs Awards Gala – Beef Pares (PAH-res) – Anise Braised Beef Brisket, Sticky Rice, Radish, Serrano Peppers Submitted questions from podcast listeners Filipino Adobo recipe from Chef Carlo Lamagna I think a lot of people should really truly explore what Adobo is. When I cook Adobo at home, I use a combination of both pork belly and pork neck bone. There's good meat on the neck bone. It adds a lot of great flavor to the broth when it's brought down and the pork belly itself is a tougher and richer cut. I cook it the way that my dad cooks it. Add water, vinegar, Bay leaves, garlic, peppercorns inside the pot with your neck bones and pork belly, just to cover. The pork belly can be diced up. You start slowly cooking that down. Most Adobo a lot of people do is very saucy. I like mine a little on the drier side. It's a little bit more on the oily side. That fat is such great flavor when you put it on rice. So I actually cook it util the liquid is almost all gone. And then I season it with soy sauce. I don't add the soy sauce at the beginning, because if you add the soy sauce in the beginning, as it cooks out, it actually the bitter notes of the soy sauce will come out more and you do...

While the pandemic brought about closures of many food businesses, Hoy Pinoy has managed to stay afloat and continue. Owner Regina Meehan shares the reasons they were able to do so. - Habang maraming mga negosyong permanente ng nagsara dahil sa pandemya, nagpatuloy at nakaraos ang Hoy Pinoy. Ibinahagi ng may-ari na si Regina Meehan kung papaano nila ito nagawa.

Comic and TV star, Jo Koy, shares his passion for Filipino food, tells his method for making adobo chicken wings, and proposes a lumpia vs. eggroll throwdown with Jimmy O. Yang. On this episode of Homemade, Jo Koy talks with host Martie Duncan about the flavors and global influences behind favorite Filipino dishes, and culinary adventures from late-night L.A. doughnuts to a mouthwatering stingray in Singapore. He also tells us about cooking for and now, with his son, why the kitchen is his favorite room, and the importance of tuning out naysayers and following your heart. Learn more about your ad choices. Visit megaphone.fm/adchoices

Armed with creativity, years of experience and an icecream machine, John Rivera is setting out to introduce Australia to distinct Filipino flavours through artisanal gelato. - Hawak ang kanyang pagiging malikhain, adbokasiya at ice cream machine, nagpupursigi si John Rivera na ipakilala ang Australya sa pagkaing Pinoy gamit ang artisanal gelato.

Ready-to-heat Pinoy favourites such as Cebu lechon, chicken humba, longganisa and buttered fried rice are now on Haymarket's grocery shelves waiting for you.

Although the pandemic forced Katrina V. to temporarily close her open catering business, her boba tea products have found their way into the homes of her loyal clientele. - Hindi mapipigilan ng pandemya ang pagnanais ni Katrina V. na ipakilala ang Pinoy flavours sa Australya sa pamamagitan ng kanyang mga boba tea na produkto.

Nicole Ponseca explains the fundamentals of Filipino cuisine and talks about one of her life’s most memorable adventures. As part of doing research for her book, she traveled extensively through parts of the Philippines that even most Filipinos have never visited. Photograph by Marts Romero.

Sydneysiders Marvin and Jinky Aquino were hoping to open their own Filipino store; but then the pandemic hit, forcing their plans to take a drastic turn. - Umasa sina Marvin at Jinky Aquino na magtayo ng sarili nilang Filipino store; ngunit, kinailangan nilang baguhin ang kanilang mga plano ng mangyari ang pandemya.

Nicole Ponseca is one of the pioneers of Filipino cuisine in New York City. She’s opened 2 highly acclaimed restaurants, Maharlika and Jeepney and recently published a cookbook that was a James Beard Award finalist. She talks about her mission to put Filipino food on the map.

For Filipino food historian Felice Prudente Sta. Maria, food isn't just about the meal. It's also about the feelings invoked by what is served.

Three restaurateurs reopen their doors, adjusting to the changes forced on them by the pandemic.

For a good number of years, the Philippines has been inconspicuously producing world-class artisanal chocolates. Chris and Jean Uson feel that it's about time Australia took notice. - Ilang taon na nakikilala ang Pilipinas sa pagkakaroon ng award-winning, world class artisanal chocolates. Ngayon, nais nina Chris at Jean Uson na madiskubre din ito ng Australya.

The Anaks Podcast Episode 34: We keep it sexy with Filipino Food all in the middle!Ohhh, full squad boys and girls. Join jooseep, jus_bert, Streetp_,  MahaloManalo and djricaric as we review our week, discuss how wildin the JoKoy Comedy Show was, how Filipino Food is comin on strong, Travel Etiquette and we close the arc on Fleshlights! Listen and laugh, its a good one! Oh man, this one goes in. Don't forget to SUBSCRIBE so you know when the next episode drops and SHARE with all of your homies. Find us where you find Podcasts and don't forget to email us at THEANAKSPODCAST@GMAIL.COM.OH YEAH, leave a review, we love reading them!Support the show (http://www.youtube.com/channel/UCl5aTaNaO7oacYyuCU4jroA)

Every Friday Milwaukee Magazine dining critic Ann Christenson and 88Nine’s resident foodie Tarik Moody discuss Milwaukee’s culinary and restaurant culture on This Bites.https://www.milwaukeemag.com & https://radiomilwaukee.org

Every Friday Milwaukee Magazine dining critic Ann Christenson and 88Nine’s resident foodie Tarik Moody discuss Milwaukee’s culinary and restaurant culture on This Bites.https://www.milwaukeemag.com & https://radiomilwaukee.org

More than a century after the United States Navy sailed into Manila Bay, sank the Spanish Armada and took control of The Philippines, Filipino fare is finally having its day in the U.S. But what comprises the cuisine of this diversely influenced archipelago? We chat with Alexa and Matthew Alfaro of Meat on the Street about the unique flavors inherent to Filipino fare, the recipes they grew up eating and the challenges of introducing unfamiliar flavors and dishes to their customers. Along the way, we get to know more about these young entrepreneurs and their journey in sharing their family's rich and delicious cultural heritage. Photo: Megan Moran Photography

Filipino cuisine rightly deserves its space and recognition on the global stage. No longer to be overlooked. We chat with Nicole Ponseca and Miguel Trinidad on changing the conversation about Filipino food. We talk about how they've brought Filipino cuisine into the American mainstream with their NYC restaurants Maharlika and Jeepney, and their continued mission to give Filipino food a seat at the culinary table with their new cookbook "I Am A Filipino". Excerpted from I Am a Filipino by Nicole Ponseca and Miguel Trinidad (Artisan Books). Copyright © 2018. Image courtesy of Justin Walker. Feast Meets West is powered by Simplecast.

Chef Yana Gilbuena discusses fertilized duck eggs, traveling dinner pop-ups and the traditional Filipino method of eating with one’s hands. Plus, water fights (and eating well) in Myanmar; cheesier pasta; and Adam Gopnik on wine and philosophy. (Originally aired June 21, 2018.) For this week’s recipe, Singapore Chili Shrimp, visit: https://www.177milkstreet.com/recipes/singapore-chili-shrimp

This is a special episode that is the first in a series of conversations with fellow authors of the recently published cookbook and anthology, "The New Filipino Kitchen" (available on Amazon) that features Filipino cooks, writers, and thinkers all across the globe.  We take a peek into how they view the world and their cuisine. For this West Coast edition, we feature:  Joanne Boston (previously featured in Episode 2!), the founder of JBKollaborations, a company that creates events promoting Filipino Food at the local and national level.  Joanne has been a part of the local food scene in the Bay Area for years and has written for places like CBS San Francisco and the San Francisco Chronicle.  She’s also a full-time student and works as a medical reimbursement specialist during the day. Robert Menor, aka Adobo Loko.  Born in Montana and raised in Little Manila, Stockton, CA, Chef Rob is a mestizo (half Filipino and Mexican).  He’s cooked in restaurants in places like Chicago, Ohio, and all over California, bringing his unique take on Filipino food.  He’s also quite the hip hop head and “remixes” his foods to straddle the diverse experiences he’s had throughout his life. Rodelio Aglibot, aka the Food Buddha.  A true industry vet.  Besides opening, working in, and with several critically-acclaimed restaurants from California to Chicago to Rome, Chef Rod has hosted his own TV Show also called the Food Buddha (he talks and looks like one…if Buddha was a boisterous Filipino).  He’s been featured in the Today Show, Good Morning America, Ellen DeGeneres, Food & Wine, Bon Appetit, Chicago Tribune…the list goes on forever!  Chef Rod is truly a foodie’s foodie.   We explore views that span the culinary gamut and proved again just how diverse our cuisine is.  While we spend a good amount of time on Filipino Cuisine and Culture and what this book means to us, we also take a broader look at things: How to inspire others, pass on knowledge, and organize communities, all while staying sane and, How knowing your own history empowers you to break through subconscious barriers.  ---- For more information including notes to the show, please visit hiddenapron.com/podcast.

To commemorate our producer emeritus' upcoming podcast for and about Filipino Americans, we're re-releasing this great interview with Filipino Kitchen on the history of the cuisine. We want to send a big warm congratulations to Alan Montecillo for launching Balikbayan! The first episode drops July 24! -- For years, we've been hearing from the food media that Filipino cuisine is the "next big thing;" that it would only be a matter of time before it "arrived." To hash that all out, we talked to a bunch of Pinoys! First, our producer, Alan Montecillo; then we patched in Sarahlynn Pablo & Natalia Roxas of the website, Filipino Kitchen. They all walked us through the history of Filipino cuisine and the meaning it holds for Filipino Americans today. And of course, we went back and forth on the question of whether or not validation from Western society matters all that much, in the end.

Water fights (and eating well) in Myanmar; cheesier pasta; and Adam Gopnik on wine and philosophy.

We talk family, American dreams and pancit with brothers and restaurant partners, Chase and Chef Chad Valencia. The Valencias are the driving force behind Los Angeles' groundbreaking Filipino-inspired and California-influenced restaurant, LASA, which reflects their distinct upbringing as second-generation Filipino-Americans. We then sneak under the bleachers to meet up with Brooklyn high school sweethearts, The Rizzos. The quartet, known for their garage rock and 1950's-inflected sound that makes you wanna dance, gives us a live in-studio performance from their latest EP, "No Parents, No Rules 2: Beneath The Planet of No Rules. Snacky Tunes is powered by Simplecast

For this episode, we're stationed at one of our favorite L.A. haunts, the Filipino-inspired and California-influenced, LASA. Joining us for a lunch of lumpia, pancit and lechon kawali is Phil Rosenthal, creator and host of the new Netflix travel-and-dining docu-series, Somebody Feed Phil. Phil shares with us his journey of becoming a passionate lover of all things food. He tells us how his time as the creator and writer of the hit sitcom, Everybody Loves Raymond, led to his current gig. And maybe most importantly, he explains why it's essential for everyone to get--and use--a passport. Snacky Tunes is powered by Simplecast

Connect to your roots. The Alchemy of Food and Culture. Connect with simple ways to interact with food, develop a new relationship with how and what you eat. Discover new ways to nourish self, soil and society.This segment we talk about "RICE" and discuss the importance of “this grain” and its relationship to the mother energy and indigenous traditions. How to reclaim an energy of the sacred crops. Reflecting back to the Philippines and the eighth wonder of the world.These segments will shine a light on your beauty and lift you UP.Shining a light on Filipino Cuisine from the Islands by Gerry G. GelleHealing with Whole Food by Paul PitchfordMusic Apl.de.Ap Island and U Can DreamKalamuneFood Alchemy Classes with 'She'http://suzannetoro.com/wordpress/food-alchemy/unlock-potential-food-mind/

Today on the show… how one California girl took on New York and went from high-powered ad exec to dream come true restaurateur with not one but two renowned restaurants focusing on the under-explored Filipino Cuisine. Lessons of perseverance and dedication while living a double life to make her dream a reality. “I never looked at my gender as a hindrance.” ~ Nicole Ponseca Takeaways (life lessons) 1. Envision success by being prepared. 2. You should not be an autopilot answer. “Have an opinion. Learn how to express it.” Words to live by… “Little drops of water make a big lake.” “People will often forget what you say or what you do but people will never forget how you make them feel.” Maya Angelou Nicole's Recommendations: - PODCAST: How I Built This - Read Why Should White Guys Have All the Fun? How Reginald Lewis Created a Billion Dollar Business Empire."

Today's guest is Trish Fontanilla, co-founder of BosFilipinos an organization that creates Filipino and Asian events in the Greater Boston area. Trish grew up in New Jersey and now lives in Boston working with Freight Farms which sells shipping containers that house complete hydroponic growing systems. On today's show, Trish talks about the importance of dining in Filipino culture, what she hopes to teach diners about Filipino food at her pop-ups and how she feels when she hears food media call the cuisine she grew up with, ‘trendy'. Tickets for the BOSFilipinos event can be found here.

Jordan Andino is the Chef/Owner of Filipino Tacqueria, 2nd City. He joins Lynda and Iris on the first episode of our Fall Season to explain what Filipino breakfast looks like (mmm...longanisa). They also discuss his brand new Cooking Channel show--"Late Nite Eats"! Feast Meets West is powered by Simplecast

Instead of talking about a particular dish, this week Lynda and Iris delve deep to understand one country's cuisine: The Philippines. Leah Cohen, chef/owner of Pig & Khao and former Top Chef contestant, joins them in the studio to shed some light on Filipino food, and to discuss what took so long for the cuisine to get the recognition it deserves.

Doria Santlofer is the New York and Los Angeles based stylist whose genius vision has featured in Teen Vogue, Lula, Allure, Self, Wonderland, Oyster, New York Magazine, Bon Appetit, Cherry Bombe and i-D and she has worked with clients including Nike, Mansur Gavriel and Gap. Her first book, 50 Contemporary Designers You Should Know, was published in 2012 by Prestel/Random House and Food City: Four Centuries of Food-Making in New York, written by her late mother, Joy Santlofer, but finished by Doria is out November 1st. Nicole Ponseca is the owner and CEO of two ground-breaking and critically successful NYC Filipino restaurants--Maharlika Filipino Moderno and Jeepney Filipino Gastropub--that re-defined the expectations of Filipino food and led the way for aspiring restaurant owners and chefs to chase their culinary dreams through pop-ups. She is an innovator, influencer and hard-working woman representing the new face of entrepreneurship and hospitality.

For years, we've been hearing from the food media that Filipino cuisine is the "next big thing;" that it would only be a matter of time before it "arrived." To hash that all out, we talked to a bunch of Pinoys! First, our producer, Alan Montecillo; then we patched in Sarahlynn Pablo & Natalia Roxas of the website, Filipino Kitchen. They all walked us through the history of Filipino cuisine and the meaning it holds for Filipino Americans today. And of course, we went back and forth on the question of whether or not validation from Western society matters all that much, in the end.

Connect to your roots. The Alchemy of Food and Culture. Connect with simple ways to interact with food, develop a new relationship with how and what you eat. Discover new ways to nourish self, soil and society. This segment we talk about "RICE" and discuss the importance of “this grain” and its relationship to the mother energy and indigenous traditions. How to reclaim an energy of the sacred crops. Reflecting back to the Philippines and the eighth wonder of the world. These segments will shine a light on your beauty and lift you UP. Shining a light on Filipino Cuisine from the Islands by Gerry G. Gelle Healing with Whole Food by Paul Pitchford Music Apl.de.Ap Island and U Can Dream Kalamune Food Alchemy with 'She' Suzanne Toro