Podcasts about filipino food

“Food is our love language. It's those types of food memories that are straight from the motherland — these are the things we carry with us.” Did you know April was Filipino Food Month? While we've all got a Filipino friend (or three), can you name more than one Filipino food besides those amazing tiny spring rolls (Lumpia FTW)? Either way, we've got something special for you. Co-host Lisa Angulo Reid (DearFlor.com) put up the Halo-halo Signal and got some amazing Filipino favorite food and restaurant recos from around the country, and unpacks the really really for the rest of us. FILIPINO FOOD MENTIONS Filipino Food & Terms to Know: Lumpia – Thin, crispy spring rolls filled with meat and veggies. Pancit – Stir-fried noodles with julienned carrots, celery, cabbage, and your choice of pork, shrimp, or chicken. Sinigang – A tangy, comforting tamarind-based soup with tomato, onion, and often pork, shrimp, or fish. Caldereta – Hearty beef stew with tomato sauce, liver paste, black pepper, and olives. Pinakbet – A vegetable stew made with eggplant, bitter melon, tomatoes, green beans, and squash, flavored with shrimp paste. Often topped with crispy pork belly (bagnet). Lechon Liempo – Roasted pork belly stuffed with lemongrass, garlic, and onions, slow-cooked until the skin is perfectly crispy. Halo-Halo – A colorful shaved ice dessert with sweet beans, jackfruit, coconut, and palm fruit, topped with ube (purple yam) ice cream and leche flan. Kare-Kare – A rich peanut-based stew featuring oxtail or fried pork belly, served with shrimp paste (bagoong). Dinuguan – Known as "chocolate meat," this savory stew is made of pork and offal simmered in pork blood, vinegar, and garlic. Carinderia (Turo-Turo) – Casual eateries with dishes displayed in steam tables—just point at what you want! FILIPINO FOOD VOICES & THEIR PICKS Lydia Querian (@ellekarayan) – Broke Da Mouth (HI) – Oxtail Adobo (brokedamouthgrindz.co) Brian Velasquez Reid (@breid40ohz) – Naks NYC – Lechon Liempo (naks.nyc) Nicole Ponseca (@nicoleponseca) – Orient Valley (CA) – NYT Best-selling cookbook (amzn.to/4iTosiQ) Geraldine Mae Cueva (@ohhhmygeeg) – Lasita (LA) – Mushroom Sisig: A sizzling dish traditionally made with pork jowl and ears, replaced here with mushrooms. (lasita-la.com) Patricia Dingalasan (@patriciadinglasancomedy) – Kabisera (NYC) – Lumpia Shanghai: Mini crispy spring rolls with seasoned pork. Susie Quesada (@ramarfoods) – Alda's Kitchen (CA) – Silog Breakfast Plates: A combo of garlic fried rice, egg, and meats like tocino (sweet cured pork) or longganisa (Filipino sausage). (aldaskitchenandbakery.com) Aebbey (@chicagotestkitchen) – Ruby's Fast Food (Chicago) – Sisig & Pancit Palabok: A noodle dish with a bright orange annatto-based sauce, topped with shrimp, pork, crispy chicharrón, and boiled egg. (rubysfastfoodchicago.com) Ron Dizon (@teofilocoffeecompany) – Teofilo Coffee (Long Beach) – Filipino-imported coffee (teofilocoffeecompany.com) This conversation was co-hosted by FrieMMd of the Pod Lisa Angulo Reid —sharing conversations with Filipino and Asian American changemakers. Lisa also happens to be the Co-Founder & CEO of Dear Flor - the first infused gummy with classic Filipino flavors. Learn more @ DearFlor.com Learn more about your ad choices. Visit megaphone.fm/adchoices

Philippines are discussed by giving fun facts and then I give information about Filipino food  over 200 more episodes giving fun mind-blowing facts about different locations around the World and their cuisine can be found on your favorite Podcast platform, including Spotify, IHeartRadio, Amazon Music and many more or you can simply click this link https://learn-about-world-cuisine.simplecast.com

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Chicago is a city of food as much as it is a city of neighborhoods and cultural communities. Last episode, we talked about how Chicago may not have a concentrated Filipino enclave, in the way neighborhoods like Chinatown and Humboldt Park are cultural hubs. But the community comes together and supports each other nonetheless. And Filipino food in Chicago is definitely a part of that. This cultural cuisine has been on the scene for a long time, but only in the past few years has it really started to get its flowers. It's even grabbed the attention of the Michelin Guide and James Beard Awards. Today, we taste some creations by serial entrepreneur, Frances Almeda as well as chef and owner of A Taste of the Philippines, Kathy Vega Hardy. And we talk about why Vega Hardy says “a sense of community” goes a long way for Filipino food entrepreneurs in the city.

“Filipino food is not really known like that, especially in Indiana, so we wanted to bring something new.”This week on the show, we visit with the owners of Pinoy Garden Cafe. They talk about what it means to them to bring authentic Filipino cuisine to Bloomington, Indiana and they share a recipe for vegetarian lumpia, a Filipino style spring roll that locals can't seem to get enough of. Plus a story from Harvest Public Media about complications for farmers interested in growing hemp.

“Filipino food is not really known like that, especially in Indiana, so we wanted to bring something new.”This week on the show, we visit with the owners of Pinoy Garden Cafe. They talk about what it means to them to bring authentic Filipino cuisine to Bloomington, Indiana and they share a recipe for vegetarian lumpia, a Filipino style spring roll that locals can't seem to get enough of. Plus a story from Harvest Public Media about complications for farmers interested in growing hemp.

Today on AirTalk, we explore a new lawsuit that alleges LA city leaders of 'thwarting' a Venice homeless housing development. Also on the show, we look into who best to turn to when seeking advice; we dig into Filipino comfort food with the co-owner of Spoon & Pork; our FilmWeek critics review the latest release; Larry Mantle interviews actor Colman Domingo on his new film ‘Sing Sing;' and more. New lawsuit alleges LA city leaders are thwarting a Venice homeless housing development (00:17) Who should you turn to when seeking advice? (17:24) We chow down on pork belly adobo with the co-owner of Spoon & Pork  (40:31) FilmWeek critics review the latest releases (51:09) Feature: Colman Domingo discusses ‘Sing Sing' (1:22:43)

This episode the guys are back in the studio. They talk about Dialect vs Language, Kendrick Lamar's Pop Out Concert and Tagalog tongue twisters. They also touch on Apo Wang-od being grabby, Bolitas and more Filipino Food talk.Follow our patreon for our BTS videos, candid videos and Un-Tuli Pod! : https://patreon.com/thecheatcodersCheck out our merch, previous episodes and more on our website: https://thecheatcoders.comFollow us on all social media: @thecheatcoders .

This week we're diving into the vibrant world of Filipino cuisine. Our guest, Geleen, shares her rich Filipino roots and her unique journey of reconnecting with her heritage. We discuss iconic dishes like the tangy Sinigang soup and the popular Adobo, as well as some exciting and adventurous eats like the famous fertilized duck egg, Balut. We also explore how Filipino cuisine is gaining global recognition, with high-end twists and traditional flavors alike captivating food lovers everywhere. And of course we can't forget about Spam! Join us for an insightful and delicious conversation, with so much more to discover about the Philippines and its culinary delights! Connect with Geleen! @geleenonthego Travel Not To Escape Podcast @travelnottoescape TAKE THE QUIZ TO SEE IF YOU'VE BEEN PLANNING YOUR TRAVEL ALL WRONG!    ***Looking to experience the flavors we've explored firsthand?  Skip the stress of travel planning and work with a trusted professional to take care of all of that for you!   Travel Trails specializes in crafting unforgettable travel experiences tailored to your taste for adventure.  Don't miss out on tasting these delicious dishes because you don't have the time to plan.  Visit https://travel-trails.com/ to learn more and follow  @TastyTrailsTravelPod and @Travel.Trails___ on Instagram to stay up to date on episodes and all things food & travel 

Join us as US Veteran Christopher Hagad shares his unique Filipino-American experience in this episode of Immigrant Stories and Cultural Insights.In this video, a US veteran shares his experience as a Filipino-American, exploring immigrant stories and cultural insights. Learn about the Exchanging Cultures between Mexico and The Philippines in 2024.Discover his family's journey as some of the first Filipinos in their town, and learn why they chose to make their way to the US. Gain insights into life in the Philippines from his perspective and explore how Filipinos view those born in the US. Don't miss out on this engaging conversation filled with personal stories and cultural reflections. Stay tuned for more Exchanging Cultures episodes where we celebrate diversity and share immigrant experiences. Remember to like, comment, and subscribe for more enlightening content!Social Media Links Connect with Chris:Linkedin: https://www.linkedin.com/in/christopherhagad/FB: https://www.facebook.com/chrishagadIG: https://www.instagram.com/chrishagad/WEBSITE | https://thegloballatinfactor.comSupport the Show.Social Media:Facebook: https://www.facebook.com/TheGlobalLatinFactorPodcastTwitter: https://twitter.com/thegloballatin1Instagram: https://www.instagram.com/thegloballatinfactorpodcastTiktok: ...

Desiree Schlotz comes to the show to talk about her journey to becoming a cover model, traveling the world & best Phillipino food APPLY TO BE ON THE PODCAST: https://forms.gle/D2cLkWfJx46pDK1MA BUSINESS INQUIRIES/SPONSORS: Jenna@DigitalSocialHour.com SPONSORS: Deposyt Payment Processing: https://www.deposyt.com/seankelly LISTEN ON: Apple Podcasts: https://podcasts.apple.com/us/podcast/digital-social-hour/id1676846015 Spotify: https://open.spotify.com/show/5Jn7LXarRlI8Hc0GtTn759 Sean Kelly Instagram: https://www.instagram.com/seanmikekelly/ Learn more about your ad choices. Visit megaphone.fm/adchoices

Crispy pata, chicken inasal, daing na bangus, insaladang talong, and many more are just some of the Filipino dishes laid out on banana leaves at the very first longest boodle fight held in Sydney as part of the celebration of Filipino food month. - Krispy pata, chicken inasal, daing na bangus, insaladang talong at marami pang iba ilang lang ito sa mga pagkaing Pinoy na inilatag sa dahon ng saging sa pinakaunang longest boodle fight na ginanap sa Sydney bilang bahagi ng selebrasyon ng Filipino food month.

On this warm up Jezzie and Sigi venture into some special Filipino Food Connections and revisit memories of adobo, chicharon, pandesal and ice cream. Join us for a visit down memory lane which will have you craving for more!

Here are the latest news updates from the Australian Capital Territory. - Narito ang mga pinakabagong balita mula sa Australian Capital Territory.

Vanessa Lachey's first book, Life from Scratch: Family Traditions That Start with You is rooted in a deep and vulnerable place. Vanessa's mom left when she was a little girl, depriving her of motherly advice, care and the Filipino food she craved. It took decades, but the actor and TV host finally felt empowered to stop mourning what she'd lost, and start creating her own special traditions for her young family – including a chicken adobo recipe her husband, 98 Degrees singer & Love Is Blind co-host Nick Lachey, loves. Vanessa and host Rachel Belle discuss how she secured a place in the Guinness Book of World Records (it's food-related!) and why her family celebrates the holidays with a dish called Wiener-Bun Surprise. Vanessa loves lasagna, so obviously Rachel had to talk about America's favorite curmudgeonly, lasagna-loving cartoon cat, and she digs into the etymology of the comforting Italian casserole. We'll also learn about Lasagna Love, a nonprofit started during the pandemic. Rachel's favorite lasagna recipe! Follow Rachel on Instagram and sign up for her newsletter!Support the show: http://rachelbelle.substack.comSee omnystudio.com/listener for privacy information.

On SBS Filipino's Trending Ngayon segment, this week's viral topics include a US-based Filipino-American entrepreneur securing a $250,000 investment from Daniel Lubetsky of Shark Tank, 'Dual Income No Kids' (DINKs) lifestyle is on trend among thousands of couples worldwide; and Ed Sheeran tests Filipinos' love for karaoke just before his Manila concert. - Sa 'Trending Ngayon' segment ng SBS Filipino, Pinoy na negosyante sa US nakakuha ng $250,000 na puhunan mula kay Daniel Lubetsky ng Shark Tank para sa kanyang mga produktong Pinoy; istilong 'Dual Income No Kids' (DINKs) patok na patok na trend ngayon; at milyong Pilipino natuwa sa video na ibinahagi ng sikat na singer na si Ed Sheeran kaugnay ng hilig ng mga Pilipino sa karaoke.

This week, we welcome chef and restaurateur, Anton Dayrit to the podcast. Anton is the proprietor of New York's Tradisyon restaurant located in Hell's Kitchen, which is known for their authentic and approachable Filipino cuisine. Chef Anton also happens to be a watch enthusiast with a serious passion for vintage dive watches. In this discussion, Blake and Anton discuss what it was like opening a restaurant in New York a week prior to the COVID lockdown, what makes Filipino food so special, and of course, plenty of vintage Rolex. Show notes:Tradisyon New YorkJust Jane on InstagramDayrit making adobo for EpicuriousRolex Daytona ReviewZenith Rainbow FlybackAnton's Rolex Submariner 5512Anton's Tudor SubAnton Dayrit on HODINKEEOmega Seamaster 300 CK2913Hot Ones Hot SaucesAnton Dayrit on Instagram

According to the owners of Uling: The Charcoal Project, they initially discussed featuring only the authentic Chicken Inasal on their menu because it is grilled over charcoal. However, they realised that they could create and serve dishes with a 'twist' from the entire Filipino cookbook, such as Crispy Brussels sprouts with kare-kare sauce and black bean bagoong. - Ayon sa mga may ari ng Uling: The Charcoal Proect, una nilang pinag-usapan lutuin lamang ang putaheng authentic Chicken Inasal, dahil inasal siya na niluto sa uling subalit napagtanto nito na maaari palang gawin at ihain na may 'twist' ang buong Pinoy cookbook tulad ng crispy brussel sprout kasama ang kare-kare sauce at black bean bagoong.

Suave, American-accented and half-French, Erwan Heussaff stuck out in Basilan and Tawi-tawi, just two of the places off the beaten track he's gone to explore the world of Philippine cuisine. "I get frustrated sometimes with the monochromatic view that we have of Filipino food and culture," the food vlogger tells Howie Severino, explaining his travels to remote corners of the archipelago to experience unfamiliar flavors and meet locals who cook. Unlike celebrated chefs who introduce Filipino food to international audiences through their fusion creations, Heussaff does it through stories. From the "Erwan-centric" food vlogs typical of this personality-driven genre, his work has evolved to become deeply researched documentaries on such topics as the making of artisanal salt in Bohol, the subtle differences between varieties of ube, and the preparation of a wedding feast in a Cordillera mountain village. His stories have informed legislation to preserve heirloom salts and created a so-called "Erwan effect" on local establishments he features. The prestigious James Beard Foundation took notice of his approach to food stories and gave Heussaff its top award this year for social media, beating food content creators from around the world. In a candid and wide-ranging conversation, Erwan and Howie talk about Christmas overeating, a myth about taho, and the three dishes he would recommend to a newbie to Filipino food. And he shares how he feels when people on the street forget his name and refer to him simply as "asawa ni Anne Curtis." Links: https://www.youtube.com/@featrmedia https://www.thefatkidinside.com/ -- Producer: Ivy Andrada Bautista Researcher: Lilian Tiburcio Editor: Jayr Magtoto

Suave, American-accented and half-French, Erwan Heussaff stuck out in Basilan and Tawi-tawi, just two of the places off the beaten track he's gone to explore the world of Philippine cuisine. "I get frustrated sometimes with the monochromatic view that we have of Filipino food and culture," the food vlogger tells Howie Severino, explaining his travels to remote corners of the archipelago to experience unfamiliar flavors and meet locals who cook. Unlike celebrated chefs who introduce Filipino food to international audiences through their fusion creations, Heussaff does it through stories. From the "Erwan-centric" food vlogs typical of this personality-driven genre, his work has evolved to become deeply researched documentaries on such topics as the making of artisanal salt in Bohol, the subtle differences between varieties of ube, and the preparation of a wedding feast in a Cordillera mountain village. His stories have informed legislation to preserve heirloom salts and created a so-called "Erwan effect" on local establishments he features. The prestigious James Beard Foundation took notice of his approach to food stories and gave Heussaff its top award this year for social media, beating food content creators from around the world. In a candid and wide-ranging conversation, Erwan and Howie talk about Christmas overeating, a myth about taho, and the three dishes he would recommend to a newbie to Filipino food. And he shares how he feels when people on the street forget his name and refer to him simply as "asawa ni Anne Curtis." Links: https://www.youtube.com/@featrmedia https://www.thefatkidinside.com/ -- Producer: Ivy Andrada Bautista Researcher: Lilian Tiburcio Editor: Jayr Magtoto

In this episode, Katy talks with chefs Reem Assil of Reem's California in San Francisco, and Carlo LaMagna of Magna Kusina in Portland, OR, and Magna Kubo in Beaverton. Reem is a Palestinian-Syrian chef and activist who was a semifinalist for the James Beard Foundation Best Chef West award in 2018 and ‘19 and a finalist for the Outstanding Chef award in 2022. She won a 2023 IACP award for her cookbook, Arabiyya: Recipes from an Arab in Diaspora. Carlo's restaurants highlight modern Filipino cuisine, and he was named one of Food & Wine's Best New Chefs in 2021. He was nominated for a 2022 James Beard Foundation Award for Best Chef: Northwest & Pacific.In this episode, Katy, Reem & Carlo talk about redefining success and failure, cultural and family pressures when cooking their food, and how they take care of themselves.We recorded this episode in collaboration with the Southern Smoke Foundation and Visit Houston. Southern Smoke exists to take care of our own. As a nonprofit founded and powered by current and past F&B workers, they've felt the heat of the industry firsthand. Their efforts are dedicated to creating a meaningful safety net of support that doesn't exist for most people in our world. To learn more about their emergency relief and mental health programs, visit their website.  Reem AssilInstagram  |  Reem's California  |  Her book, Arabiyya  | Hospitality for HumanityCarlo LamagnaInstagram  |  Magna Kusina  |  Magna KuboSouthern SmokeInstagram  |  Get Help  |  DonateVisit HoustonInstagram  |   Website

'Barbecue, isaw, biko, ice candy, palabok, puto bumbong, ensaymada and halo-halo' are just a few of the foods showcased and tried by those who came for the Paddy's night food market in Flemington Sydney. - Barbecue, isaw, biko, ice candy, palabok, puto bumbong, ensaymada at halo-halo, ilan lang ito sa mga pagkaing pinilahan at tinikman ng mga kababayang pumunta sa Paddy's night food market sa Flemington Sydney.

In this episode, we chat with writer, anthologist, and editor Jacqueline Chio-Lauri. Born in the Philippines and now based in Manchester, England Jackie's work includes the highly acclaimed book The New Filipino Kitchen: Stories and Recipes from around the Globe, as well as publications in anthologies, academic papers, and global media sites. She is back with her newest anthology, We Cook Filipino: Heart-Healthy Recipes and Inspiring Stories from Filipino Food Personalities and Award-Winning Chefs. This book presents the vibrant food culture of the Philippines through the lens of heart-healthy cooking in stories and recipes from 36 culinary trailblazers from around the globe. In this conversation, we are joined by some of the contributing authors, including Cynthia Cherish Malaran, Will Mordido, Kathy Vega Hardy, Cheryl Baun, Paolo Mendoza, and myself. I am honored to be a contributing author to this book, and I am excited to share this extraordinary book and episode of the podcast with you today, which marks We Cook Filipino's official release. Order We Cook Filipino on Amazon: https://amzn.to/3PQYkaS (affiliate link) Learn more about our guests: Jacqueline Chio-Lauri https://myfoodbeginnings.com Cynthia Cherish Malaran https://djcherishtheluv.com Will Mordido http://www.willmordido.com Kathy Vega Hardy https://www.atasteofthephilippines.com Cheryl Baun and Paolo Mendoza https://karenderyany.com Follow our guests on Instagram: Jacqueline Chio-Lauri @myfoodbeginnings Cynthia Cherish Malaran @djcherishtheluv Will Mordido @will.mordido Kathy Vega Hardy @tasteofthephilippines Cheryl Baun and Paolo Mendoza @karenderya_ny Podcast Show Notes: https://kitchenconfidante.com/redefining-filipino-food-with-jacqueline-chio-lauri-and-the-contributing-authors-of-we-cook-filipino

Join us as we reunite with our resident golf nerd, Kevin, and take an incredible journey through the worlds of sports, parenting, and gastronomy. We'll be teeing off with stories about our experiences on the green, discussing everything from our Sunday swagger to the contentious issue of colored golf balls.Being a new dad is no easy task - just ask any man who has stared bewildered at the array of diaper sizes in the baby section. We'll be sharing our own hilarious tales of fatherhood, from the diaper changing wars of old versus new methods to the perplexing world of breastfeeding versus formula. We'll also be pondering the potential of a betting app for baby showers and contemplating Kevin's upcoming role as a godparent in a baptism ceremony. Who says you can't have your cake and eat it too, especially if it's Kevin's favorite warm chocolate cake? Follow us into the delectable world of food as we dish out the secrets of Filipino cuisine, from the mouthwatering chicken adobo to the ethics of slaughtering a pig for a special occasion. So, pull up a chair and get ready to be enticed by the flavors of the Philippines. We may have taken a while to get back in the podcasting saddle, but we assure you, this episode is worth savoring.

Happy Filipino History Month!!! I was born, raised, and work in San Francisco, but I actually currently live one mile south of SF in a heavily Filipino suburb called Daly City!  That said, I find it strange that I've never gone to a sit down Filipino restaurant before... until now! We also tried something else new this week!  We recorded on location inside a restaurant!  It was a bit noisy, but it was a good learning experience, and perhaps we'll have more "in situ" recordings in the future! Vlogger Anne, Glenn, and I tried Pampanguena Cuisine on Mission Street in San Francisco, recommended by Glenn, and it did not disappoint!  Anne loves Patio Filipino in Millbrae for their sisig and pretty much everything or Lechon Manila in Union City for the crispy roast pork.  I love Fil-Am for their quick and cheap meat skewers that will only cost you a few bucks, but will satisfy your sweet and savory cravings! For sweets, Anne recommends House of Silvanas in Daly City for their silvanas (frozen meringue cookies stuffed with buttercream) or Patio Filipino for the Halo Halo dessert served in a fresh coconut.   My daughters love Ling Nam Starbread in Daly City for buttery senorita bread. We will need to get together again and try more dishes since the waiter/owner wouldn't let us order more sensing that our eyes were bigger than our stomachs!  Does anyone want to come next time? Thanks again to Glenn for hanging out with us! And shout out to Anne, who posts her food videos @alwayshannegry on Instagram or TikTok! Thanks for listening!  Write to us at Infatuasianpodcast@gmail.com and follow us @theinfatuasianpodcast over at Instagram or Facebook  Listen to us at Spotify, Apple or Google Podcasts, etc #filipino #filipinofood #sisig #pampanguena #dalycity #filipinohistorymonth  #infatuasian #infatuasianpodcast #asianpodcast #asianamericanpodcast #asianpopculture #asianamerican #representationmatters #veryasian  

For a limited time, get 10% OFF with the code DUDES at https://www.hexclad.com  To get your new wireless plan for just $15 per month, and get the plan shipped to your door for FREE at https://www.MintMobile.com/DUDES Follow Tim on Insta: @timchantarangsu Follow David on Insta: @davidsocomedy To watch Dudes Behind the Foods podcast videos on YouTube: www.youtube.com/timothy Don't forget to subscribe to the podcast for free wherever you're listening or by using this link: https://bit.ly/DudesBehindtheFoodsPod... Learn more about your ad choices. Visit podcastchoices.com/adchoices

Tune in to hear:- Can Nicole speak to the power of podcasts, newsletters and new media and the role these play as she tries to fulfill her personal mission?- Can brands do anything to really humanize and authenticate themselves or do we just favor individual influencers and have a general distrust of institutions now?- What do we need to do as an industry to take women more seriously and how can we meet them where they're at?- From a behavioral standpoint, women always do better in aggregate than men with regards to investing, and yet on average they consistently undervalue their investing capabilities. What can be done about this?- What can we do as an industry to better understand and better serve women at both an individual and global level?- What are some practical steps that people in the majority can take to advocate for a more inclusive and diverse industry?- What is the best savory Filipino food? What is the best sweet Filipino food? https://linktr.ee/fintechisfemmeCompliance Code: 1279-OAS-5/8/2023

Proudly Asian Food Month 2023: Mia P. Manasala, the Filipino-American author of the award-winning “Tita Rosie's Kitchen Mystery” series (including “Arsenic and Adobo”, “Homicide and Halo-Halo” and more), joins us to talk about exploring aspects of the Filipino diaspora through her books and the essence of Filipino cuisine. Follow Mia P. Manasala: https://www.miapmanansala.com/ ------------------------------------------------------- Stay Connected with Proudly Asian: Website - ⁠⁠⁠⁠https://proudly-asian.com⁠⁠⁠⁠ Instagram - ⁠⁠⁠⁠https://instagram.com/proudly.asian⁠⁠⁠⁠ Youtube - ⁠⁠⁠⁠https://www.youtube.com/@proudlyasianpodcast⁠⁠⁠ Send us a voice message - ⁠⁠⁠⁠https://anchor.fm/proudlyasian/message⁠⁠⁠⁠ Buy us a coffee - ⁠⁠⁠https://ko-fi.com/proudlyasian⁠⁠⁠ Email us - ⁠⁠⁠⁠proudlyasianpodcast@gmail.com

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.

Sascha Raiyn and Hernz Laguerre, Jr. bring listeners into Detroit's Filipino food scene with Dorothy Hernandez from Sarap Detroit. Early listeners of the Detroit Evening Report may remember Dorothy Hernandez as one of the original hosts of the podcast. But Dorothy has also been working to raise awareness of Filipino food in the Metro area.

Host Peter J. Kim will get into sinigang, adobo, lechon, and all that good stuff, but we'll also explore the interplay of names, language, menus, and the immigrant experience with chef and author Dale Talde, filmmaker and educator Evelyn Obamos, and hip-hop artist Ruby Ibarra, whose bangin' album Circa91 will be the soundtrack to this episode. For bonus tracks from Filipino and Filipino-American artists, check out Counterjam on Spotify.

We’re back at it again. Part 2 of the ultimate Filipino food tournament!  Listen as we decide between Sinigang and Tinola, Pancit Palabok and Pancit Bihon, and many other hard matchups. Laugh as you listen to TFAL Food Appreciator Ryan nearly gets an aneurysm from our food debates. And of course, find out what is...

Richie Castillo, Co-Owner of Bahay

Many of the foods we think of as quintessentially Filipino (chicken adobo, lumpia, and pancit) are actually the result of centuries of colonization and cultural influence from Spain, China, Malaysia, and even the U.S. So what exactly makes Filipino food… Filipino? That's the question driving Walbert Castillo, creator of the brand-new Filipino pop-up series Istorya — along with chef Catherine Carlucci and a team that includes culinary historians and cultural advisors, Istorya is peeling back the layers of history. Their first meal in the series, which is popping up on April 25th, explores pre-colonial Filipino ingredients and techniques, which includes tuna, ube, activated coconut charcoal, and a very special “dinosauregg”-shaped block of salt. And, as Walbert tells lead producer Sonja Cho Swanson, it turns out that Las Vegas is the perfect ground zero for this Filipino food movement. We're on social media! Follow us @CityCastVegas on Twitter and Instagram.  You can also call or text us at 702-514-0719. Want some more Las Vegas news? Then make sure to sign up for our morning newsletter here.  Learn more about your ad choices. Visit megaphone.fm/adchoices

Post and Courier Food Editor Parker Milner and contributing food critic Robert Moss debuted the Post and Courier's newest food and dining podcast live from the 2023 Charleston Wine and Food Festival.This episode features recently named James Beard Finalist and owner of Tuk Tuk Sri Lanken Bites Sam Fore and owner of Mansueta's Filipino Food, Nikko CagalananCharleston's Menu will be a podcast discussing dining, restaurants and all the food that lands on Parker and Robert's plate across South Carolina. Hosted by Parker Milner and Robert MossProduced by Eric Russell

This time of year is one of our favorites. It’s March Madness and April is Filipino Food Month. To celebrate these two occasions, the TFAL developed a Filipino Food Bracket! In this Part 1 episode, we explain the parameters of this tournament and go through the first round of 64 Filipino dishes (ulam-only). Listen as...

A source of shelter, shade and sustenance, but did you know trees are also critical for human survival?

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In this episode of MeSearch, we discuss how Filipino food is a window to our history and relationship to Spanish/US colonization and imperialism. Joining Krystle and Dustin for this episode is Rachel Lucero, a Filipina American living in the Bay Area. Rachel is the creator and host of The Sago Show, an online video series that teaches viewers how to cook familiar dishes from the Philippines. In each cooking tutorial, Rachel also discusses the connections between Filipino food, history, and identity. Connect with Rachel Lucero and The Sago Show: YouTube: https://www.youtube.com/@TheSagoShow Instagram: https://www.instagram.com/sagoshow/ Website: https://www.sagoshow.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

A conversation with chef and TikTok star Angelo Guison.

Someone I've been wanting to have on the podcast for a long time, and finally! Restaurateur, award-winning author & chef, Nicole Ponseca. In this episode, we'll cover:Krystl and Nicole both share recent pivots in life and the challenges that come with opening yourself up to new dreams and reinventionThe important lessons taught by Nicole's father around what it means to be Filipino in their familyHow Filipino values and culture factored into Nicole's own career growth and how she run her businesses Advice for being better prepared when chasing your dream and how to face the challenge of funding your dreams when all you have is.. your dreamsHow Nicole overcame the western ideals of what is good in food to showcase the unique and delicious elements of filipino foodImportance of This EpisodeAt one point or another, many of us have experienced a pivot. Some type of significant change, whether in our careers or personal lives, voluntary or not. For Nicole, she went from VP in Advertising to a role in the restaurant industry. She is a great example of listening to that voice in the back of your mind saying, “you're supposed to be doing something else,” and then stepping out and doing it. Opening yourself up to reinvention and new dreams can be risky and scary, but there are so many lessons that can be learned from Nicole's own journey of creating a different lens around Filipino food, especially in the mainstream culinary world.Connect with Nicole:* Instagram: https://www.instagram.com/nicoleponseca/ Join the Filipina Soul Sisterhood Circle! Hang out with Krystl and other “journeying” Pinays every week, as we reconnect with our culture, meet with and get mentored by impactful, industry-disrupting Filipina leaders, and help each other step into our power as Pinays.Subscribe to the podcast: * Apple Podcasts: https://apple.co/3MR7Ngc * Spotify: https://spoti.fi/3MSUBYb Support, Share, Follow, Get Spotlighted:Support the show for as little as $1 a month: http://patreon.com/filipinaontheriseFollow IG @filipinaontherisePledge $3 or $10 a month to help keep the show going! Here: Patreon

In this episode, Meg Dre interviewed the Owners of Uncle Tito Vince, Joe, and Paolo. The trio discussed their Filipino Food restaurant located in the SoMa District, Downtown San Francisco. They went on to share their story of how they started their business and shared why it was important to continue the traditions in today's Filipino-American Food. Connect with Nomi Chronicles & Meg Dre: Nomi Visuals Website Follow Nomi Chronicles on Instagram Follow Meg Dre on Instagram Follow on Twitter Like on Facebook Subscribe on YouTube Follow on Twitch Follow on TikTok Follow on Soundcloud Connect with Uncle Tito, Vince, Joe & Paolo Follow Uncle Tito on Instagram Follow Vince on Instagram Follow Joe on Instagram Follow Paolo on Instagram Dine at Uncle Tito --- Send in a voice message: https://anchor.fm/nomichronicles/message Support this podcast: https://anchor.fm/nomichronicles/support

Thank you myTalkers for all your donations to our Santa Project; we dropped the toys off yesterday and it was so much fun! Alexis loves Apoy in Minneapolis for delicious Filipino food; there was a special event last night. Jason shared pickle pandemonium with us and where to find them!

On this week's episode, we have chef Nikko Cagalanan. Born and raised in the Philippines. Nikko grew up in a family that loved food. His dad cooked. His aunt cooked. And his grandmother, Mansueta, cooked. Sure, he didn't always want to be in the kitchen, but food was an integral part of their family. Eventually, he moved to the United States, landing in Massachusetts. Cooking wasn't his career back then. Nursing was. But, like many of us who feel the kitchen calling us, Nikko decided he wanted to start a career in cooking. With no formal training, he essentially had to start at the bottom. You'll hear the story of how he got his start, and eventually launched his own pop-up. If you're someone who's thought about starting one, Nikko will share how he did it, and some things to consider. We also talk about collaborations and his recent appearance on the show Chopped where he had to cook pork uterus, among other bizarre food items.NIKKO CAGALANANNikko's Instagram Mansueta's Instagram CHEFS WITHOUT RESTAURANTSIf you enjoy the show and would like to support it financially, please check out our Sponsorship page (we get a commission when you use our links).  Get the Chefs Without Restaurants NewsletterPrivate Facebook groupChefs Without Restaurants Instagram Sponsor- The United States Personal Chef AssociationOver the past 30 years, the world of the personal chef has grown in importance to fulfill dining needs. While the pandemic certainly upended the restaurant experience, it allowed personal chefs to close that dining gap.  Central to all of that is the United States Personal Chef Association.   USPCA provides a strategic backbone for those chefs that includes liability insurance, training, communications, certification, and more. It's a reassurance to consumers that the chef coming into their home is prepared to offer them an experience with their meal.  Call Angela today at 800-995-2138 ext 705 or email her at aprather@uspca.com for membership and partner info.

Today we are doing a Filipino Food Fantasy Draft, where we draft Filipino Food as if we're playing Fantasy Football or any Fantasy Sports Game. We list the best Filipino Foods in different categories to create our Best Filipino Food Team! It's a Fun one so I hope you Enjoy! Live Video of this podcast is also available on Youtube in the links below.  This episode is sponsored by Masarap Box! They offer a unique subscription box service for Filipino Snacks! With promo code: 'RT10" for 10% off a one time purchase at shopmasarapbox.com So check it out today! CHALLENGE US! Send us Tagalog words you want us to try to put in Mnemonic Devices(crazy sentences) and we'll try to figure it out. Email them at rttagalogpod@gmail.com And if you have any comments or better mnemonics, record a voice message, and email us and we'll put it on the show.  RTTAGALOG HAS A TIKTOK AND YOUTUBE! CHECK IT OUT at: https://www.youtube.com/c/rttagalog and TIKTOK: tiktok.com/@rttagalog SO PLEASE FOLLOW IT! THANKS GUYS! If you enjoy the podcast, please subscribe, rate, and review! Please support the podcast at: www.patreon.com/rttagalog Add our instagram at https://www.instagram.com/rttagalog For comments and questions, email us: rttagalogpod@gmail.com MERCH! Check out the RT Tagalog Merch Here: RT TAGALOG MERCH! Check out Geoff's other content at: Website - www.ningeoff.com Instagram - https://www.instagram.com/ningeoff Youtube - https://www.youtube.com/c/Ningeoff Facebook - https://www.facebook.com/ningeoff/

Mabuhay, Listeners! October is Filipino American History Month, and we're excited to celebrate with a special Filipino food episode! Our Chef-Creator Lia Ballentine shares her Filipino culture with us and dives into her culinary heritage with stories about her favorite family dishes, traditional ingredients, and how Filipino food is becoming mainstream in America (even though Filipinos have been in this country since the 1580s!). Plus we find out which celebrities are secretly Filipino (Bruno Mars! Darren Criss! A quarter of the Black Eyed Peas!) Then in the Deep Dish, our Foodlospher Anna Van Valin unveils another hidden figure in the food and science world: Maria Ylagan Orosa! Maria was a food scientist and war hero who revolutionized the way Filipinos eat, created some of the most beloved Filipino foods and ingredients, and also saved thousands of people from starvation during World War II. Are you ready to take a bite into this delicious episode? "Kain na!" "Let's eat!" Explore more from the show: Listen to White House Executive Chef Cristeta Comerford talk about her days as a "Salad Bar Girl."  Watch Chefs Amy Besa and Romy Dorotan talk about the rise of Filipino food in America.   Get your groove on with this Black Eyed Peas hit in Tagalog, "Bebot."Connect with us!*Want to support our women and BIPOC-created independent podcast? Buy us a coffee!* For more great content about the stories & foods we talk about on the show (plus a peek BTS) follow us at @FoodDayPod on Instagram, Twitter & Facebook or check out our webpage.* Join our mailing list for extra content and to keep up with all the exciting things we have planned for this season.*Get yourself a delicious Yumday snack box

In this episode, we're talking with chefs - the ones who feed us - fulfilling our basic needs - and ALSO passing down our cultural legacies. From a Las Vegas Filipina start-up to the old school icons - How do these professional chefs and restaurateurs feel about food culture authenticity? Where's the line between food appreciation and food appropriation? What are the unique challenges AAPI chefs and restaurants face? And why should we embrace our unique identities as we look to the tasty future of our communities? Professor Mark Padoongpatt discusses Andrew Simmons' term gastronomic bigotry and the history of food policies and laws. Lorraine Blanco Moss, our very own host, discusses her journey navigating the culinary spaces as a Mixed AAPI chef. Chef Maneet Chauhan expresses the importance of cooking what you like to cook unapologetically. Chef Mary Dee Moralita of O.G. Lola's expresses why she is passionate about making sustainable vegan Filipino Food for everyone. Chef Martin Yan of Yan Can Cook tells us about his new restaurant M.Y. Asian coming to the Las Vegas Strip! Exit Spring Mountain is a podcast from Nevada Public Radio. Our team includes senior producer Nessa Concepcion, academic research consultant Mark Padoongpatt and assistant producer, researcher and social media manager, Isabelle Chen Rice. Joe Schoenemann oversees podcasts as news director at Nevada Public Radio, and our sound editing, mixing, and mastering is by Christopher Alverez.

Have you ever walked down a street in New York City and been in awe of the diversity of flavors, tastes, and smells you have encountered? Have you then been compelled to explore the roots of the feasts and the people that cook them? This week on Meat and Three, we celebrate the lives and feats of the immigrants who have and continue to enrich the culinary landscape of the concrete jungle. We look at the legacy of immigrants from the Arabic-speaking world, eat some Filipino fast food with a side of nostalgia, and meet the makers behind Mexican food trucks in The Bronx. Plus, we take a hard look at the access issues that affect some of our city's newest residents.Further Reading:You can learn more about Dr. Matthew J. Stiffler's work on Arab and Muslim American studies here. Read A Mexican State of Mind: New York City and the New Borderlands of Culture by Dr. Melissa Castillo-Planas.See how Jollibee and Filipino-ness are intertwined through this brief history of the brand Get involved with Mixteca here, and learn more about the New York Immigration Coaliton's efforts to expand the Excluded Workers Fund here. Keep Meat and Three on the air: become an HRN Member today! Go to heritageradionetwork.org/donate. Meat and Three is powered by Simplecast.

On this episode of the podcast we welcome back Kristina Fraticelli of I make things on Instagram. We catch up on how her instagram business page has grown since the last time we talked, we discuss tiktok and reels, and finally we try out a new segment of the podcast called ULAM!This segments is a deep dive into filipino food and how it effects culture. We also pay homage to one of our favorite podcast "The maximum filipino show" by asking what we think is an overrated filipino food.

On this episode of the podcast I get together with good ol' Erico as we catch up on almost everything. I update him on my current adoption, history, and finally we discuss what the "Mandela Effect" is?