Podcasts about General Tso

American favorites from Chinese take out include dishes like crab rangoon, General Tso's chicken and orange beef. However, these dishes are more American than Chinese. In fact, most Chinese people are unlikely to even have heard of these dishes. In this lesson, listen as two Chinese friends talk about American style Chinese food while looking for a bite to eat in the Big Apple. Episode link: https://www.chinesepod.com/2074

If someone asked you about French, Korean, or Thai food, you could probably name some signature flavors and dishes. I certainly can. Well, what about American food? What stands out for you there and what IS it, really? Today we're going to dig into the roots of American cuisine with food journalist David Page, who initially was an investigative journalist but turned his attention to food. And he's author of a book called Food Americana: The Remarkable People and Incredible Stories Behind America's Favorite Dishes. But you might also know David's work from television. He was executive producer on the hit series Diners, Drive-Ins, and Dives for 11 years. He has two Emmy awards and has his own podcast series, which is excellent, called Culinary Characters Unlocked. Interview Transcript So, here's the book: Food Americana. It's really a wonderful read and, you know, every case study you go through in the book, like pizza, Chinese food, Mexican food, every one is completely fascinating. I'd love to dive in and hear more about your thoughts about how all this unfolded. So, is there such a thing as American cuisine and how did you come to write this book, Food Americana? Well, the short answer is yes, there's American Cuisine. I came to write it out of personal experience. I became really deeply interested in food when I was posted overseas for NBC News as a producer and traveling from country to country, pre-Internet. And not ever having expected to leave America. I mean, they called me up one day and said, Hey, you wanna move to England? And from there I moved to Germany and then Budapest, Hungary. I was remarkably unprepared for all of the places I was being sent. And I kind of had a study pretty quickly. And I found that one of the best ways to understand a country or culture was through its food. You know, why do they eat so much wild boar in Tuscany? Well, because it was historically a poor region. And if you wanted to eat, you had to kill something. And what you were most likely to find that you could kill was a wild boar. When you go to Strasburg in France, why are you eating Germanic choucroute, which is, you know, pork on top of sauerkraut. Well, that reveals to you that that area went back and forth in terms of which country owned it forever. And that really awakened in me a deep interest in food. When I got back to the States, I eventually ended up creating Diners, Drive-Ins and Dives. And that got me deep into American food, if you will. And, more and more over time, I stockpiled stories and interests and decided as all TV producers do eventually, whether they actually act on it or not. Everyone thinks it's easy to write TV and it's hard to write a book. Those of us who are TV producers carry a chip on our shoulder because frankly, it's harder to write for television. You can't just sit down and type out whatever you want to type out. You've got to figure out the words that integrate with the pictures and that can move the pictures forward. But, you know, we all think we have a book in us, and I said, what interests me? And it was this. And I dived in; thoroughly enjoyed the process. To answer the other half of the question, I came to the conclusion looking at everything that I had put on Diners, looking at every place that I liked eating in various towns, there was a cuisine. It was something we constructed, much like we constructed American democracy out of other countries and cultures. And you know, when you go to a Chinese restaurant in America, all of us have gone with that real bore who looks up and says, this isn't authentic Chinese food. Well, no, it's not authentic Chinese food. It is authentic Chinese American food. Just as, with the exception of something called polpette, which are very small round meatballs, there are no meatballs as we know them in Italy. When the poorest of the poor left Southern Italy to come to the United States in the 1800s, to their shock when they got here, they found out that being poor here was different than being poor there, where even pasta was considered a luxury item and only enjoyed on a Sunday, if ever. Here, poor people could afford meat. And that is what created Italian American cuisine, which is to a great extent based on abbondanza, you know, a whole lot of everything. I live in New Jersey where red sauce cooking means open your belt and, you know, strap in for a few hours of absolute gluttony. And we've done that with bagels from Poland. In Poland, they weren't quite what they are here. But they were similar, and they were sold by Jewish peddlers in the streets on long sticks. Because they had holes in the middle, you could, you could stack 'em on the sticks and young kids would walk around the town square shouting in polish. I don't know the actual words but shouting something that translated as bagels and lemonade. When Jewish immigrants arrived in the United States, packed into the Lower East side into tenements, they did what they knew how to do. And bakers started making bagels which then became far more than a Jewish food. They became a New York food. And then in horribly awful incarnations, they became an American food. I would argue it's still hard to get a decent bagel outside of New York for any number of reasons, but bagels are American cuisine now. They're not the bagels per se that were eaten in Poland. But there's something from another country that we took and made into our own. And by the way, the cuisine continues to evolve. It now includes Vietnamese banh mi. As more and more cuisines are sampled here, they're modified by the lack of availability of original ingredients for the immigrants who are here who have to look for alternatives. And they're modified to suit broader tastes. You know, the original spices of much of Mexican cuisine... and when I say Mexican cuisine, it was basically the food of the Nortenos, Northern Mexico, because as with all countries, Mexico is a combination of cuisines based on regionality. But, when Americans started sampling, quote, Mexican cuisine, unquote, much of it was too hot for us. For the most part, those people who had lived in what was Mexico who were now living in America after the Mexican American war, when America seized half of Mexico. Those who opened restaurants realize that, you know, if you want a broader clientele, you better tone things down. That's the Americanization of another culture's food, and that is American cuisine. I'm hoping you wouldn't mind taking a little detour and talk about how magical it is to connect with a culture through food and through the people you meet in that context. You and I were talking before we started recording and you mentioned a trip you made to Spain and how wonderful this particular connection was. And I was thinking about some things I've done recently that have connected me with people and their history through their food. And there's something very magical about that. But tell us about your trip to Spain because I thought it was very interesting. My wife and I went to Spain a few years ago, and I had worked in Spain a fair amount when I was overseas as a journalist. But I'd never really had the opportunity to do much vacation in Spain. And I can't remember if it was Madrid or Valencia, it may have been Valencia. But we signed up for a half day cooking course. And we showed up and it was taught by somebody's grandmother. I made the mistake of trying to be polite and use my leftover high school Spanish, and I was the only one who in the class who did. So, she decided I was fluent, which I'm not. But she and I had a lengthy conversation during the class, which consisted of her saying things I did not understand in me nodding my head and saying, si. But it was just a remarkably wonderful experience to have my hands on and in and be learning about another culture. You know, one of the things I realized when I first started traveling much of the world for NBC and again, I had never expected to be sent overseas, was that there are a million ways to do things. You know, this is going to sound kind of gross, but until you go overseas and you realize there are different shapes to toilets, you know, people look at the same problem and figure it out in slightly different ways. You learn that there are multiple ways to approach things, to address things, to do things. And first of all, the cooking in Spain is extraordinary. And it's an underappreciated cuisine here in the United States. But, you know, we're in cooking class making a Spanish tortilla, which is not a Mexican tortilla. Mexican tortilla obviously is a disc of dough, either corn or wheat, depending upon the region. A tortilla in Spain is an omelet, but more than an omelet, it's kinda like a frittata. It's a very thick, almost spongy, egg-based product with potatoes in it. And making that and learning how to make that and the way that this teacher had clearly been making it, that she had learned from her mother, who had learned from her mother. You know, you turn it upside down to get it out of the dish. It was just a wonderful experience. And look, I've been fortunate enough to have that experience in any number of countries. This one, wasn't terribly culinary, but I was in Moscow in a bar frequented by locals. And this was under the Soviet Union; it was a long time ago. But they had the bars for Westerners where they took dollars and served the good vodka, which Russians could not get by the way. I mean, there was no Stoli for Russians. But we were in this real low rent bar and a guy sat down next to me with Asian features. And through, kind of, hand signals and some assistance from I guess one of the NBC translators or something, we exchanged life stories. It turned out he was visiting from Siberia to do some kind of business. Had never been to the big city. And he had... everything in the Soviet Union was crappy. I mean, it was made of plastic. He had a plastic briefcase. But he was here on business apparently. And as we got drunker and friendlier and you know, arms around each other and hail fellow well met, he opened his briefcase to reveal that it was filled with salted fish. He had brought his own delicacy from home because you never know what you're going to find in the big, bad city. And sitting at that bar, I had me some Siberian salted fish and it was damn fine. What a neat experience. Oh, it was fantastic. Just fantastic. You've reminded me, and I was mentioning this to you as well, but I love barbecue of all kinds from all places. And the North Carolina form of barbecue is typically pulled pork. And the Eastern part of the state is famous for cooking whole hogs, the Western part for cooking just the pork shoulder. But in the Eastern part they say they talk about cooking everything but the squeal. And there's a local restaurant in Raleigh, which is about a half hour for me and where I live in Durham. And there's a well-known barbecue icon in North Carolina named Sam Jones, who's the third generation of his family to run a restaurant in a little town called Aiden, North Carolina, which is frequently considered the best barbecue place in the state. Sam, at his restaurant in Raleigh, was running a half a day intensive workshop for those of us out there in the world who want to learn more about it. I took that workshop and it was a wonderful experience just like you're talking about. Because not only did I learn about the techniques of cooking the food and I was in their smokehouse, and it was just a great experience. But this fellow, Sam himself, was a really interesting character. And to hear about his family history and what the food means to them and how they learned the traditions and stuff was just absolutely fascinating. And I'm reaching for, I got a copy of a book he wrote on whole hog barbecue. There's Sam himself and with... Daniel Vaughn the writer. Yes, that's exactly right. What a great experience. I feel as you do that connecting with cultures through their food and meeting the people is just an incredible experience. Let's get back to your book now, Food Americana. So, you gave us the example of bagels, you talked a little bit about Chinese food, but give us some more richness to how these foods might have begun and what kind of forms they took in America. And I know you talked about pizza as one example. I thought the pizza one was especially interesting. Part of it is because I spent many years of my career at Yale University and was surrounded by New Haven Pizza, which was unbelievable. Which is called what? Apizza? Apizza. Yes. Well, that's coal-fired thin crust, right? Coal-fired. You know, I could go in one of those restaurants and just order crust and be happy. It was that good. What I found interesting in researching one of the New Haven pizzas that's legendary is clam pizza. And what I learned was that the clams weren't from Connecticut. That they were brought in from someplace else. I just assumed, because, you know, you got the water there that that was a local thing. And apparently it was not, which surprised the hell outta me. I mean, I live on the coast of New Jersey and there's a place down here that does its version of clam pizza and it is local clams. Oh, that's interesting. Pizza was the food of the poor in the South of Italy. Pizza was basically dough with a little bit of tomato. And if you had a couple of bucks that day, that week, maybe you put a piece of lard on top. I mean that, that was it. And when the immigrants began arriving in the United States and found that good food was easier to obtain, that's when pizza started to morph into what we know it as today. Now the wheat in Italy was different than the wheat here. The form of a fire being used was different. I'm trying to remember, I guess it was coal in New York at the time, and wood in Italy. So, you ended up with a different kind of crust in terms of airiness and crispness. But what you also ended up with is a perfect example of the development of American cuisine. Which is every place that pizza went, it was different. It evolved based on what was available in a particular region. You've got pizza in, I think it's St. Louis, maybe Kansas City, where they use kind of a processed provel cheese. I guess it's St. Louis. Because that's what they had. That's nothing. It's not mozzarella. It's not Parmesan. It's the local cheese. Or you have pizza in Old Forge, Pennsylvania, that was created for the miners by a bar owner using what is rumored to have been government cheese. These were poor people. So that's how that developed. You've got Detroit Pizza, which is having a renaissance moment now, but it has its square shape because it was initially baked in these blue steel automotive pans. They may have been oil pans that were liberated either from an auto factory or a parts supplier. You know, Chicago Pizza certainly developed in a unique way, although there are two kinds of Chicago pizza. There's the deep dish that, it's really a frigging casserole. And then there's cracker thin pizza that, that's delightful. But you see pizza developing according to what's around it. I mean, it's the perfect example of local, regional, seasonal. And then as pizza became a self-perpetuating thing, it then became a kind of a palette for creative American chefs to go nuts. The iconic decision being Wolfgang Puck at Spago in Beverly Hills. Putting what would be politely called smoked salmon, what else? New York Jews would call lox on a pizza with creme fresh and, you know, reinventing the world. In fact, the real reinvention of pizza in that way occurred at California Pizza Kitchen in California, where barbecue chicken pizza became a big deal. And pizza continues to evolve. I mean, I had a debate the other day with the owner and chef at an Italian restaurant about whether or not pineapple goes on pizza. And I obviously, I think that Hawaiian pizza with pineapple and ham is a war crime. He argues that doing what he does, which is a not canned pineapple but fresh pineapple that is macerated, chopped, and served with, I think, pork cheek as opposed to ham. Some more subtle, substantial use of pork that is in fact a terrific combination of flavors. And I'm not going to argue with him because that actually sounded pretty damn good. It does sound good. You know, pizza continues to evolve. What's interesting with pizza is, and I have this complaint with so much of how Americans consume food, is that given the choice between a great local pizzeria and BS factory like Dominoes, so much of America picks Dominoes. I mean, at the time I wrote the book a few years ago, 60% of pizza was sold at chains; 40% was sold at independents. But why, why would you possibly pick this cookie cutter piece of crap when somebody down the street from you is doing it right? You just remind me of so much, and when you mentioned Old Forge, Pennsylvania, when I read that in your book, I have a good friend who lives in Philadelphia. And I got in touch with him. I said, oh, I need to come up to Philadelphia, and we need to make a road trip to the Martin Guitar Factory in Nazareth, Pennsylvania. And then go down to Old Forge and try this pizza David Page was writing about and stuff. And it's just fun to do this. And I did this recently. I told you earlier, I'd made a road trip and driven part of Route 66 through Oklahoma. And stopped in this little town El Reno and had the famous Oklahoma onion burger at Johnny's and sat at the counter and talked to the cook. And I enjoyed that as much as any four-star, high end, hundreds of dollars meal. It just, it's fun. Well, but there is a misunderstanding of what good food is. I liked, well, many things about what Pete Wells did when he was a New York Times food critic. But one of the things I really liked was the fact that he evaluated restaurants based on their intent. You could be a three-star taco stand. If the promise you are making to someone is, I'm gonna make you the best goddamn taco you ever had. You have to evaluate that based on that. Not, is it La Verna dining? And frankly, our hangup with and fascination on high end haute cuisine, $350 a plate, little, tiny morsels of shit. I much prefer real food. And, you know, the foodie culture goes nuts for stuff that is fru fru, and they did this, and they did that. Making the perfect hamburger in El Reno, Oklahoma, and you know, I talked about how in Tuscany boar was the food of poverty. Onion burgers, which are considered by some purest to be the finest form of hamburger came out of, I think it was the Depression. It was certainly a time of poverty. Where you stretched a burger by adding onions to the meat. And that's a wonderful, wonderful thing. Now, I don't think it was... is El Reno outside Oklahoma City? Yes. It's within an hour drive. Yeah. It's near Tinker Airbase. El Reno is where, I included this in the book, there is a fabulous sushi restaurant in a gas station. Now the local clientele heavily Air Force people who have been in Asia, but apparently, it's phenomenal sushi. And interestingly enough, I just interviewed the chef owner of three restaurants in Oklahoma. He has a restaurant called Gray Sweater, which is highly upscale, and he has a couple of others. He was telling me that the food scene in Oklahoma has been really, really booming under the radar. And I went to school in Oklahoma. I was thrown out of both major state universities. And you know, back when I went, it was great chicken fried steak. There was some barbecue that was basically Texas barbecue that had migrated North. But I didn't see Oklahoma as culinary heaven. And apparently, it's quite the place to eat these days. I would agree with that. I went to some really fine restaurants when I was there. Plus the people are just lovely. Oh, yeah. And by the way, you talk about American cuisine. And I'm not sure if there was a direct evolution, but clearly it's an Americanized form of schnitzel. It's hard to, if you live in the East coast and you haven't had a chicken fried steak...you have no idea what you're missing. But again, food of poverty. You take a bad cut of meat, you tenderize it by beating the hell out of it with a mallet, then you dip it in egg and flour and you deep fry it. I mean that's... Oh, and the right gravy on that. Oh yeah. The cream gravy. Yeah. And, you know, don't mention it to your cardiologist, but I fell in love with that and as a college student with pure grain alcohol when I was in Oklahoma. So, it did have a couple of things I liked. I might have recorded 300 podcasts or something like that, but none has made me as hungry. This is good, right? Oh, it's great. So, let me end with a final question. And I think I can guess how you're going to answer this, but if you look at American cuisine compared to the things that it descended from, like foods from Italy and Mexico, and China and things. Is it just different? Is it authentic in its own right? Is it better worse? How do you think about that? It is wonderfully different. It has an antecedent. It's like looking at a German Shepherd and also being aware it was once a wolf. They're two completely different species. And some of the traits of one are reflected in the other, but they're different cuisines. I mean, I've spent a lot of time in Italy, thank God. And second to Spanish food, it's probably my number two all-time favorite. But, when you look at American cuisine, red sauce Italian is among my favorites. They're totally different cuisines. Chinese food, the same. You know, there's a great book and documentary In Search Of General Tso, in which the writer, Jennifer A. Lee. went looking for the guy who invented General Tso's chicken in Taiwan. And she found him and showed him what his invention had become in America. They bear no resemblance to each other. He was shocked. But I love general. Now, I can't eat it much because had a diabetes scare and had to lose a bunch of weight. But it's a wonderful dish. It is about as Chinese as Matzo. You know, it's an American invention, but remember, American Chinese food began in California after the Gold Rush when a whole bunch of Cantonese people came over to search for gold and they set up restaurants. Some came to set up restaurants for them, and they realized that Americans didn't eat offal, and much of Chinese cuisine is, you know, a nose to tail. So, they either invented or reinvented chopped suey with Americanized proteins and that's what kicked off the Chinese food boom. And there's this mall in Flushing New York that serves the food the way it's served in China. This stuff, it'll blow your mind. It's extraordinary. But that doesn't make the food that you get at a good Chinese American restaurant invalid. It's just wonderfully different. BIO David Page is the President and Executive of Page Productions. He is a two-time Emmy award winning Executive Producer with a focus on culinary projects and a special expertise in creating entertaining and engaging programming that combines the highest production values with the richest storytelling. Page is best known for creating the Food Network hit Diners, Drive-Ins and Dives and executive producing the program for eleven seasons. He is also an author, having written the book Food Americana about the evolution of American cuisine. And he is now producing and hosting the podcast Culinary Characters Unlocked, featuring entertaining but substantive interviews with important people in the world of food.

For many Ashkenazi Jews in the United States, Christmastime sparks memories of egg rolls and General Tso's chicken. How did the affinity for Chinese food amongst many Jews begin? Trace this delicious history from the turn-of-the-century Lower East Side to today's take-out lo mein with Andrew Coe, author of Chop Suey: A Cultural History of Chinese Food in the United States. This lecture originally took place on December 22, 2020. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/new-books-network

For many Ashkenazi Jews in the United States, Christmastime sparks memories of egg rolls and General Tso's chicken. How did the affinity for Chinese food amongst many Jews begin? Trace this delicious history from the turn-of-the-century Lower East Side to today's take-out lo mein with Andrew Coe, author of Chop Suey: A Cultural History of Chinese Food in the United States. This lecture originally took place on December 22, 2020. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/asian-american-studies

For many Ashkenazi Jews in the United States, Christmastime sparks memories of egg rolls and General Tso's chicken. How did the affinity for Chinese food amongst many Jews begin? Trace this delicious history from the turn-of-the-century Lower East Side to today's take-out lo mein with Andrew Coe, author of Chop Suey: A Cultural History of Chinese Food in the United States. This lecture originally took place on December 22, 2020. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/jewish-studies

For many Ashkenazi Jews in the United States, Christmastime sparks memories of egg rolls and General Tso's chicken. How did the affinity for Chinese food amongst many Jews begin? Trace this delicious history from the turn-of-the-century Lower East Side to today's take-out lo mein with Andrew Coe, author of Chop Suey: A Cultural History of Chinese Food in the United States. This lecture originally took place on December 22, 2020. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/food

For many Ashkenazi Jews in the United States, Christmastime sparks memories of egg rolls and General Tso's chicken. How did the affinity for Chinese food amongst many Jews begin? Trace this delicious history from the turn-of-the-century Lower East Side to today's take-out lo mein with Andrew Coe, author of Chop Suey: A Cultural History of Chinese Food in the United States. This lecture originally took place on December 22, 2020. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/chinese-studies

For many Ashkenazi Jews in the United States, Christmastime sparks memories of egg rolls and General Tso's chicken. How did the affinity for Chinese food amongst many Jews begin? Trace this delicious history from the turn-of-the-century Lower East Side to today's take-out lo mein with Andrew Coe, author of Chop Suey: A Cultural History of Chinese Food in the United States. This lecture originally took place on December 22, 2020. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/american-studies

With Ali away, Damien gets In The Conversation about Ja¨y-Z, Jiffy, and General Tso. Twitter.com/dlemoncomedy // Twitter.com/mrmuhammad Keep up with the conversation on Facebook: Facebook.com/InTheConversation Keep up with the conversation on Instagram
www.instagram.com/intheconversation Catch Damien LIVE on tour in a city near you: www.damienlemon.com/shows

This year's holiday cups just arrived at Starbucks and the demand is insane, Generation Alpha's "6-7" slang is out of control, we found a chef so crazy for General Tso's Chicken he's rapping about it, and we you frequent buffets don't miss the tips inside here to optimize your eating! We also fessed up to the things we get most competitive about! See omnystudio.com/listener for privacy information.

In deze aflevering ontvangt Eva Koreman filmmaker Julie Ng (https://rosestories.nl/makers/julie-ng/). Ze is onderdeel van Waag Futurelab (https://waag.org/en/julie-ng/). Haar documentaire debuut 'Meer dan Babi Pangang (https://www.filmfestival.nl/film/meer-dan-babi-pangang)' gaat in premiere op het Nederlands Film Festival. Julie deelt haar cultuurtips met Eva en de luisteraar. De tips van Julie: Boek: Een hart van Mandarijntjes (https://www.meerdanbabipangang.nl/10073-2/) Tentoonstelling: Made in China (https://amsterdam.wereldmuseum.nl/nl/zien-en-doen/tentoonstellingen/made-in-china) Documentaire: The Search for General Tso (https://www.imdb.com/title/tt3576038/) Podcast: Etenstijd! (https://podcastluisteren.nl/pod/Etenstijd) Muziek: Boundless Oceans, Vast Skies (https://open.spotify.com/track/4ISLZjrX9qQ4WyIFtujUHF?si=e51c30521bb343ba) Toneel: Otemba – daring women (https://www.hollandfestival.nl/nl/otemba), De Bananengeneratie (https://www.oostpool.nl/voorstellingen/de-bananengeneratie/) Museum: Wereldmuseum (https://amsterdam.wereldmuseum.nl), Fenix Museum (https://www.fenix.nl/nl/?gad_source=1&gad_campaignid=18879052206&gbraid=0AAAAAo8lWzT4B2Nf0L09_NQrKBGkJ5JT4&gclid=Cj0KCQjw0NPGBhCDARIsAGAzpp3DefRDuGU58vc_Qgu_k7sxnf2GGk-747Fl9-2u63cID05IPyP1FZQaAmxSEALw_wcB), Verhalenhuis Belvedere (https://verhalenhuisrotterdam.nl) Nu in de bioscoop: The Dumpling Queen (https://www.imdb.com/title/tt29429728/) Gratis: Rotterdam Chinese New Year (https://rcny.nl) Heb je cultuurtips die we niet mogen missen? Mail de redactie: eenuurcultuur@vpro.nl

The World Economic Forum's Annual Meeting of the New Champions (commonly known as ‘Summer Davos') is taking place in Tianjin, China. Discussions are turning to China's economic outlook and AI strategy, with key speakers exploring how the world's second-largest economy is navigating its next phase of growth. Perhaps the underlying agenda is how to effectively use AI against the U.S.and other superpowers. Knowing how to manipulate the algorithms is necessary to groom the next generation for the communist model of world order. Listen tonight on Ground Zero with Clyde Lewis at 7 pm, pacific time on groundzeroplus.com. Call in to the LIVE show: 503-225-0860. #groundzeroplus #ClydeLewis #ai #China #WEF

The stars, stripes, and stir-fry! Our hosts Chefs Brian and Paul react to some food history with Mental Floss's video on Chinese food in America, exploring authenticity versus adaptation, and why dishes like General Tso's chicken and crab rangoons became staples of American takeout culture. Let's Heat Things Up! Check Out Our Youtube Channel @SYWGFPodcast and remember to like and subscribe! SEND US CLIPS soyouwannagetfat@gmail.com PATREON https://www.patreon.com/chefbriantsao JOIN DISCORD! Discord https://discord.gg/WdM7tGTHhG MERCH https://downrightmerchinc.com/collections/chef-brian-tsao FOLLOW US ON SOCIAL MEDIA https://www.instagram.com/sywgfpodcast https://twitter.com/sywgfpodcast https://www.tiktok.com/@sywgfpodcast https://www.facebook.com/SYWGFpodcast FOLLOW CHEF BRIAN TSAO! Instagram https://www.instagram.com/chefbriantsao Facebook https://www.facebook.com/ChefBrianTsao Twitter https://twitter.com/chefbriantsao FOLLOW FRENCHY https://www.instagram.com/lechefpaul https://www.instagram.com/lerivagenyc https://shop.lerivagenyc.com VISIT THE WEBSITE! https://soyouwannagetfat.com/ Follow Mission Sandwich Social https://www.instagram.com/missionsandwich/ Executive Producer: Madelyn Grimes / YEA Media Group Editor: Joshua Burns / YEA Media Group If you are interested in advertising on this podcast or having Brian & Frenchy as guests on your Podcast, Radio Show, or TV Show, reach out to podcast@yeanetworks.com. 00:00 - Intro 2:36 - The Force Is Strong With This One 4:30 - Sober Sabbatical 7:53 - The Part With The Edible & Wearable Stuff 9:22 - Listen To Us In The Car 10:20 - Chinese Food in America: A Brief History 42:08 - Not So Current News 51:24 - Frenchy's Algorithm 59:28 - Outro Learn more about your ad choices. Visit megaphone.fm/adchoicesSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This week on High Society Radio, it's a Special Boys Special Day as Chris Faga and Chris Stanley celebrate a birthday episode full of chaos, conspiracies, and combat hypotheticals. From loose General Tso's chicken to whether Trump could beat a gorilla, the boys cover all angles of American culture—and yes, someone might be stealing from them.Stanley shows love to all the main characters— If you're not in the title, he doesn't care.New Kanye is out... and it's controversial right off the bat.RFK Jr. wants to ban more dyes—does that include birthday cake icing?Best birthday presents ever, and why soup might be one of them.General Tso's or Chicken + rice theory—we might've cracked the code.What do gorillas eat? And more importantly:

How can anyone focus on anything other than where’s our money right now?! Yanni yells about John Oliver’s trans women segment, and mostly about the tense tariff war with China still raging. Support our sponsors: Start your free online visit today at https://www.hims.com/yannis for your personalized ED treatment options. Support our show: https://www.patreon.com/yannispappashour

One of Our Dinosaurs is Missing turns out to be about how Won Ton soup came to the UK (spoiler!), so we decided to watch this excellent documentary about how Chinese food came to America, and how America changed Chinese food, and oh yeah, where did General Tso's chicken come from? This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit betterangels1.substack.com

Food—it's more than just sustenance. It's history, culture, and a story told through flavors. But what happens when a dish crosses borders? Today, we explore the way traditional dishes adapt to new lands, new tastes, and new identities. From creative coffee trends in China to General Tso's chicken in the U.S., food is constantly reinventing itself. One the show: Niuniu & Steve.(01:10) Learn useful expressions to discuss food with your friends!(7:36) Explore creative coffee flavors in China!

Chris Stanley is out for two weeks in a row so Chris From Brooklyn welcomed 3 guests in to replace him, Napoleon Emill, Derek Drescher, and Lawrence Reese. The crew covers street politics, wild fast-food takes, and the internet's latest viral nonsense—plus, what isn't gay? Buckle up, this one's off the rails.Topics Include:Marrying correctional officers

你吃過美式中餐嗎？先油炸再鍋炒、加入大量酸甜醬汁、還有無所不在的青花菜，怎麼看都不像是我們熟悉的中式料理。但美式中餐之所以會成為今天的面貌，並不只是一味迎合大眾口味的結果！這集節目中，我們從跨越不同時代的四個主題切入，探討美式中餐在每個時代的演變，以及當時的背景如何帶進新的菜色，與新的商業模式，最後演變成今天我們熟知的面貌。結合故事、歷史、美食與移民研究的內容，獻給正在慶祝農曆春節的各位，祝大家新年快樂！ 【本集節目參考與補充資料】 Grace Lin (林珮思)：第二代美國台裔，知名圖文繪本作家，獲得多個獎項，知名作品包括《月夜仙蹤》(Where the Mountain Meets the Moon)、《小星的大月餅》(A Big Mooncake for Little Star) 等。推薦延伸閱讀： 書籍 “Chinese Menu: The History, Myths, and Legends Behind Your Favorite Foods” Podcast Exploring the Stories behind American Chinese Food Youtube The Windows and Mirrors of Your Child's Bookshelf - Grace Lin - TEDxNatick 文章 以亞裔主題大放異彩──美國兒童文學最傑出的亞裔作家林珮思 文章 紐伯瑞獎和凱迪克獎雙獎得主林珮思：創作靈感來自女兒，繪本裡有母女關係、家庭的愛、與傳統的傳遞 Jennifer 8 Lee (李競)：第二代美國台裔，家族來自金門，畢業於哈佛大學主修應用數學與經濟學，曾任紐約時報記者，對於海外華人飲食進行系統性研究多年。推薦延伸閱讀： 書籍 “The Fortune Cookie Chronicles” Podcast Born in the USA: the Surprising History of Chinese Food in America Podcast The United States of Chinese Food Youtube The Fortune Cookie Chronicles - Jennifer 8. Lee - Talks at Google Youtube Jennifer 8. Lee: Who was General Tso? - TED Heather Lee：美籍華裔學者，以量化方法進行歷史研究，建立中餐館資料庫 (Chinese Restaurant Database) ，曾於麻省理工學院博士後研究，現為紐約大學上海校區助理教授。推薦延伸閱讀： 論文 “Entrepreneurs in the Age of Chinese Exclusion” 文章 Heather Lee on the History of Chinese Restaurants in America Youtube Heather Lee on Chinese restaurants, immigration, and labor history in the U.S. 關於熊貓快餐 (Panda Express) 歷史，參考以下來源： Panda Express的程氏夫婦：從電機博士到速食王國 - Dr. Phoebe 愛旅行/Dr. Phoebe's Traveling Blog How Panda Express CEO Peggy Cherng Used Her Ph.D. To Get Rich In Fast Food ✅ 本集重點： (00:00:33) 一種被背叛的感覺：我對美式中餐的第一印象 (00:07:19) 第一章：雜碎(Chop Suey)，最早的美式中餐之一，從誤解污名到趨之若鶩 (00:22:07) 第二章：中餐館，社會越排斥華人，中餐館反而越開越多？排華政策與中餐館的擴張 (00:29:36) 第三章：左宗棠雞(General Tso's Chicken)，為了溯源跑到湖南，結果卻在台北找到發明者？ (00:39:15) 第四章：熊貓快餐(Panda Express)，美式中餐的餐飲帝國，起源竟然是一家平凡的小小中餐館？ (00:46:41) 結論：食物也是文化認同的重要符號，美式中餐和披薩、漢堡一樣，是歷史悠久的正統美國味 Show note https://ltsoj.com/podcast-ep217 Facebook https://facebook.com/travel.wok Instagram https://instagram.com/travel.wok Thread https://www.threads.net/@travel.wok Youtube https://www.youtube.com/@travelwok 意見回饋 https://forms.gle/4v9Xc5PJz4geQp7K7 寫信給主廚 travel.wok@ltsoj.com 旅行熱炒店官網 https://ltsoj.com/ 《米國放大鏡》聽眾問卷 https://forms.gle/BtzQCx2xDHUoGjAUA

(00:00-14:37) Do the wave, do the wave. Mike McCarthy out in Dallas. Could Deion be next? Audio of Troy Aikman on MNF talking about the Cowboys coaching job. Audio of Adam Schefter talking about the mutual interest between Prime Time and the Cowboys. ESPN may just become the official network of the Cowboys. Kevin Demoff with a tweet doing a little reminiscing. (14:45-32:32) Mad Dog Russo has some words of advice for Tom Brady. Why do you hate General Tso's chicken? Jackson declares he wants a man bun. Chester McNaughton isn't happy with Jackson's topics. Comparing Boston sports talk radio to St. Louis. Fantasy Barber. (32:42-43:40) Randy held through the break and is on the phone lines. How spry are you, Randy? Bring back Tkachuk and Brodeur. Just keepin' it real. Randy had a cocktail a half hour ago. Just keepin' it real. Ok, that's two, you gotta go. Learn more about your ad choices. Visit podcastchoices.com/adchoicesSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

(00:00-14:37) Do the wave, do the wave. Mike McCarthy out in Dallas. Could Deion be next? Audio of Troy Aikman on MNF talking about the Cowboys coaching job. Audio of Adam Schefter talking about the mutual interest between Prime Time and the Cowboys. ESPN may just become the official network of the Cowboys. Kevin Demoff with a tweet doing a little reminiscing. (14:45-32:32) Mad Dog Russo has some words of advice for Tom Brady. Why do you hate General Tso's chicken? Jackson declares he wants a man bun. Chester McNaughton isn't happy with Jackson's topics. Comparing Boston sports talk radio to St. Louis. Fantasy Barber. (32:42-43:40) Randy held through the break and is on the phone lines. How spry are you, Randy? Bring back Tkachuk and Brodeur. Just keepin' it real. Randy had a cocktail a half hour ago. Just keepin' it real. Ok, that's two, you gotta go. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Stacy Bridget is this week's new competitor on TTAB. Listen in, play along, and see if she can take down our returning champ! CARD 1 CLUE: Can I Buy a Vowel? CATEGORY: Organizations Known by Their Acronyms ANSWERS: AAA, AA, IRS, TSA, GOP, NRA, ASPCA CARD 2 CLUE: A Skip and a Jump CATEGORY: Things Associated with Hopscotch ANSWERS: Chalk, Sidewalk, Numbers, Stone, Recess, Game, Driveway CARD 3 CLUE: Excuse Me, Mr. Toad, Is that Seat Taken? CATEGORY: Types of Mushrooms ANSWERS: Oyster, Portobella, Button, Truffles, Shiitake, White, Magic CARD 4 CLUE: Cooking Is Hard CATEGORY: Things You Eat at a Chinese Restaurant ANSWERS: Rice, Egg Roll, Wonton, General Tso, Lo Mein, Duck, Chow Mein CARD 5 CLUE: Suit Up CATEGORY: Avengers ANSWERS: Hulk, Thor, Hawkeye, Iron Man, Black Widow, Vision, Falcon CARD 6 CLUE: Not Up for Debate CATEGORY: Red Fruits ANSWERS: Tomato, Apple, Cherry, Strawberry, Raspberry, Pomegranate, Grapes

This week, Hank Shaw of “Hunt, Gather, Cook” throws a D battery at me for calling pork roll by its proper name, we goad you into eating carp, bowfins, and fishing on super-dirty party boats, take the mystery out of General Tso's deep fried shark skins, and discuss why fly anglers are all bark and no bite.

This episode is brought to by our sponsor: MeUndies: Get 20% off your first order, plus free shipping, at MeUndies.com/filmcast Join us in the wayback machine as we listen to Jeff Cannata's very first episode on The Filmcast as a regular co-host from June 2014! In this episode, we welcome Jeff to the podcast and discuss some of the latest film news and movie reviews of the time. Be sure to stick around afterwards for our thoughts on how the podcast has changed (or not) in the past 10 years. You can support the podcast by going to patreon.com/filmpodcast or by leaving a review on Apple Podcasts. Shownotes (All timestamps are approximate only)    What we've been watching (~00:13:00) Jeff - Chef Devindra - Only Lovers Left Alive David - The Search for General Tso, Layover, Timelapse Film News (31:00) Jupiter Ascending delayed Star Wars News Dr. Strange finds a director Live Action Beauty and the Beast Featured Review (~55:12) Edge of Tomorrow SPOILERS (~01:22:20)

"Connect with Us: Follow us for updates, bonus content, and discussions about all things South Park. On Facebook: @SouthParkPod On YouTube : @SouthParkPod On TikTok : @SouthParkPodOn Twitter: @SouthParkPodsOn Hive : @SouthParkPod  On Instagram: @SouthParkPodcastJoin our community of fans as we laugh, debate, and celebrate the genius of Trey Parker and Matt Stone's iconic creation. https://www.facebook.com/groups/spfanclubSubscribe and Support: Subscribe to SMB South Park Review Crew on your favorite podcast platform to never miss an episodeContact: Got a question, suggestion, or just want to share your thoughts on South Park? Reach out to us at suckmyballspod@gmail.co or visit us at linktr.ee/southparkpod

(00:35) What happens when a family-run restaurant transitions to the next generation? Join us as we chat with Todd Brezinski, co-owner of Jimmy Wan's in Fox Chapel, who shares the challenges and triumphs of modernizing a beloved family business. Todd and his wife, Kristen Wan, have made significant strides in both learning and leading the restaurant, with a move back to Pittsburgh, immersing themselves in the Fox Chapel location. You'll hear about customer favorites like General Tso's chicken, behind the scenes butchery, and how their upscale cocktail service sets them apart.(12:27) Ever wondered how a restaurant empire begins? Todd recounts the history of the Wan family, from his father-in-law's move from Taiwan to New York, to the establishment of successful restaurants across multiple states. And discover the vital role community connections play in Pittsburgh's restaurant scene. Supporting local restaurateurs has been a cornerstone of their success, fostering mutual growth and loyalty.(27:30) Plus, this episode serves up fun insights into summer grilling and wine pairings, along with a recipe of the week of Shrimp and Grits with a unique low country approach. Don't miss a bite!Send us a Text Message.Support the Show.

Chef and culinary activist Lelani Lewis returns to her Caribbean roots with classic recipes. Steve Hoffman dreamed of moving his family to France… until he moved them to the wrong town in France. Kevin and Jeffrey Pang cook up some father-son bonding over plates of Mongolian Beef and General Tso's Chicken. Avid outdoorsman and conservationist Steven Rinella cooks what he hunts and catches. At the farmers' market, peach season is anything but the pits.

When most of us think of fortune cookies, we think of those little folded cookies that come with Chinese food. But did you know that fortune cookies aren't from China? So where did they come from? And why do we think of them as Chinese? Join Joy and co-host Harlem as they find answers and trace the cookie's journey. We'll also hear from journalist Jennifer 8. Lee who wrote an entire book all about fortune cookies, plus a brand new First Things First!Featured expert: Jennifer 8. Lee is a journalist, film producer, and author. She wrote an entire book about the history of fortune cookies called The Fortune Cookie Chronicles. Lee also produced a documentary about the origins of General Tso's Chicken. To learn more, check out her website.Resources: To learn more about the internment of Japanese Americans, check out the graphic novel Displacement by Kiku Hughes.This episode was sponsored by:Walt Disney Studios- Disney and Pixar's Inside Out 2 is coming to theaters, June 14th.

The queen of healthy allergy-free recipes joins The Exam Room with delicious and safe recipes that anyone can enjoy.   Kayla Cappiello specializes in recipes that are gluten free and can easily be transformed into dairy-free, nut-free, low-fat vegan masterpieces.   Her passion in the kitchen stems from her own experiences with food allergies. The journey began with acute episodes that landed her in the emergency room after eating nuts as a child.   As an adult, she often felt sick and tired and had brain fog. Doctors were baffled by her symptoms before discovering that she has celiac disease and was lactose intolerant in addition to having the nut allergy. Even something as simple as a sandwich would knock her for a loop.   Kayla didn't want to stop eating all of her favorite foods, so she began to develop allergy-free recipes for the dishes she loved.   She joins "The Weight Loss Champion" Chuck Carroll to talk about balancing making healthy decisions without sacrificing flavor and how her delicious journey has her feeling better than ever.   On This Episode - How to make any recipe allergy friendly - Replicating original flavors with gluten- and dairy-free ingredients - Finding strength to still eat healthy while struggling to fit in - The perfect gluten-free bagel - Plant-based cream cheese - Vegan Buffalo mac and cheese recipe - Five-ingredient banana bread recipe - Pecan-stuffed dates recipe - Healthy dessert recipes - Allergy-free Chinese food, including General Tso's and lettuce wraps - Tater-tot taco meat - Nice cream - And more!  — — OUR FRIENDS — — Kayla Cappiello Easy Allergy-Free Cookbook: https://amzn.to/3TOhbH7 Website: https://kaylacappiello.com Instagram: https://www.instagram.com/kaylacappiello Facebook: https://www.facebook.com/kaylacappiellomealprep — — KAYLA'S RECIPES — — Vegan Buffalo Mac and Cheese: https://kaylacappiello.com/vegan-buffalo-mac-and-cheese 5-Ingredient Banana Bread: https://kaylacappiello.com/5-ingredient-vegan-banana-bread-gluten-free Pecan Stuffed Dates: https://kaylacappiello.com/pecan-stuffed-dates-gluten-free — — UNIVERSAL MEALS — — Recipes: http://universalmeals.org — — THIS IS US — — The Exam Room Podcast Instagram: https://www.instagram.com/theexamroompodcast — — — Chuck Carroll Instagram: https://www.instagram.com/ChuckCarrollWLC X: https://www.twitter.com/ChuckCarrollWLC Facebook: http://wghtloss.cc/ChuckFacebook — — — Physicians Committee Instagram: https://www.instagram.com/physicianscommittee Facebook: https://www.facebook.com/PCRM.org X: https://www.twitter.com/pcrm — — BECOME AN EXAM ROOM VIP — — - Exclusive early access to select interviews - Pre-sale opportunities for live event tickets - Exclusive live online events VIP sign up: https://www.pcrm.org/examroomvip — — SUBSCRIBE & SHARE — — 5-Star Success: Share Your Story Apple: https://apple.co/2JXBkpy​​ Spotify: https://spoti.fi/2pMLoY3 Please subscribe and give the show a 5-star rating on Apple Podcasts, Spotify, or many other podcast providers. Don't forget to share it with a friend for inspiration!

Celebrate St. Patty's Day a few day's late with some Irish Brotatoes (the ones with coconut)! This week, Matt, Rich, Sean and Tim talk slingin' dogs, picking a week long vacation, millennial cringe, and disappointing restaurants. Thank you for your continued support of Brose, available on all major podcasting platforms. Leave us a 5-star rating/review and Matt will make you the best dang General Tso's chicken you've ever had!

Tobin Miller / tobinmillercomedy Matt Hardy / achegram

learn about a strange or intriguing aspect of Chinese culture

It's a special holiday week edition of Over the Top and Beadle & Rosenberg are feelin' festive! 12 holiday topics enter but only one will reign supreme at the end of this week's merry main event including: The final say on whether Home Alone is a Christmas movie, Elf vs. Christmas Vacation for best holiday comedy, the Kobe vs. Shaq Christmas classic, and why the legend of Frank Olivo still endures in Philly. Which story deserves a Stone Cold “hell yeah!” and which ones go over the top?See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Fuchsia Dunlop distills the history of Chinese food through a menu of 30 dishes. Kevin and Jeffrey Pang cook up some father-son bonding over plates of Mongolian beef and General Tso's chicken. Marc Rose and Med Abrous prepare for Christmas Eve, the busiest night of the year at Chinese restaurant Genghis Cohen. Using their respective lenses as an anthropologist and a historian, mother and son Merry White and Benjamin Aldes Wurgaft examine the way the world eats.

There are more Chinese restaurants in the US today than there are McDonalds, Burger Kings and KFC's combined. It's neck and neck with pizza as America's most ordered takeout. How did Chinese-American cuisine become so deeply embedded in American communities?  This week, we're talking with New York Times bestselling author, journalist and documentary producer, Jennifer 8 Lee about the origins of 3 famous Chinese American dishes. Chop Suey, Fortune Cookies, and General Tso's Chicken. We'll uncover the American history that shaped them, and follow Jennifer's journey to discover how understanding the past helped her find peace in the present. Hosted by Claudia Hanna Episode guest:  Jennifer 8 Lee - Journalist, Documentary Producer and Author of New York Times Bestseller The Fortune Cookie Chronicles Episode recipe: Beef Broccoli Learn more about your ad choices. Visit megaphone.fm/adchoices

Ever wonder how General Tso's chicken got its name — or who General Tso was? In her gorgeous new book, Chinese Menu, Grace Lin tells the stories of some of the most popular Chinese menu items. She shares these stories with us, why she wanted to tell them, and along the way, gives us a deeper understanding of resilience and triumph behind these foods, and what makes them undeniably American.  LINKS Chinese Menu by Grace LinGrace Lin's other booksMore about Grace LinGrace's podcasts, Kids Ask Authors and Book Friends Forever PodcastOur episode, Wok Cooking With J. Kenji Lopez-AltJ. Kenji Lopez-Alt's Fried Rice recipeOur Sponsors:* Check out BetterHelp and use my code DIJFY for a great deal: https://www.betterhelp.com/* Check out Greenlight and use my code dijfy for a great deal: https://greenlight.com/* Check out Uncommon Goods and use my code DIJFY for a great deal: www.uncommongoods.com* Check out Uncommon Goods and use my code DIJFY for a great deal: www.uncommongoods.comAdvertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

You'd be hard pressed to find a Chinese restaurant in the United States that does not serve some version of General Tso's Chicken. It might also be called General Gao's Chicken or another similar name. But who was General Tso, and why do American's eat a dish named after him? Listen to this episode to find out!

This podcast is a commentary and does not contain any copyrighted material of the reference source. We strongly recommend accessing/buying the reference source at the same time. ■Reference Source https://www.ted.com/talks/jennifer_8_lee_the_hunt_for_general_tso ■Post on this topic (You can get FREE learning materials!) https://englist.me/182-academic-words-reference-from-jennifer-8-lee-the-hunt-for-general-tso-ted-talk/ ■Youtube Video https://youtu.be/daSTzEgQQvM (All Words) https://youtu.be/8A60UWL2my4 (Advanced Words) https://youtu.be/78tFH0NV3l8 (Quick Look) ■Top Page for Further Materials https://englist.me/ ■SNS (Please follow!)

I read Grace Lin's The Ugly Vegetables to my kids when they were little, and it quickly became one of our favorites, for so many reasons. It was an honor to speak with her over Zoom last week and I'm happy to bring you this episode! Her latest book, available September 12, 2023, is called Chinese Menu, and it is fantastic!  It is a collection of about 40 American Chinese dishes. Classics like Chop Suey, General Tso's Chicken, Broccoli Beef, etc.  Grace weaves the history behind the dishes, with legends, stories, and amazing art.  It's NOT just for kids, I'm thoroughly enjoying it! You can meet Grace in person if you live in Seattle (9/11), San Francisco (9/12), Oakland (9/13), Berkeley (9/14), or Pasadena (9/15).  Details are here: https://gracelin.com/news-events/    You can also get details and lots more stories from Grace at her Instagram account @pacylin Thank you so much to Grace for speaking with me!  Thanks to Little Brown Books for sending me a preview pack, and to publicist Carrie Bachman for making the arrangements for me to connect with Grace! As I always mention, you can write to us at: infatuasianpodcast@gmail.com, and please follow us on Instagram and Facebook @infatuasianpodcast  Please listen and follow us wherever you get your podcasts.  We would really appreciate your ratings and reviews over at Apple Podcasts and Spotify! Our Theme: “Super Happy J-Pop Fun-Time” by Prismic Studios was arranged and performed by All Arms Around  #chinesemenu #chinesefood #asianauthor #childrensbooks  #asianpodcast #asian #asianamerican #infatuasian #infatuasianpodcast #aapi #veryasian  #asianamericanpodcaster #asianauthor #representationmatters#asianpodcast #asian #asianamerican #infatuasian #infatuasianpodcast #aapi #veryasian  #asianamericanpodcaster #representationmatters  

GDP Script/ Top Stories for Friday Aug. 11 Publish Date: Thursday Aug. 10 From the Henssler Financial Studio Welcome to the Gwinnett Daily Post Podcast Today is Friday August 11th , and happy 69th birthday to wrestler Hulk Hogan ****Hulk****   I'm Bruce Jenkins and here are your top stories presented by Peggy Slappey Properties Northeast Georgia Medical Center-Braselton recognized for patient care North Gwinnett alum serving on Navy warship stationed at Pearl Harbor And World War II veteran celebrates 100th birthday in Lawrenceville Plus, Brian Giffin will have Daily Post Sports Editor Will Hammock for a Gwinnett Sports Report. All of this and more is coming up on the Gwinnett Daily Post podcast, and if you are looking for community news, we encourage you to listen daily and subscribe!    Break 1 :  Slappey          Story 1. care   Several Northeast Georgia Medical Center campuses, including Braselton, were honored by the American Heart Association and American Stroke Association for their exceptional care for stroke, heart, and diabetes patients. They received Get With the Guidelines and Target accreditation awards, recognizing their adherence to evidence-based guidelines for patient care. The awards affirm their commitment to providing swift, effective, and less-complicated care. The accolades include Stroke Gold Plus Award, Heart Failure Silver Plus Award, Target: Stroke Elite Honor Roll, and Target: Type 2 Diabetes Honor Roll. The recognition reflects the dedication of the medical teams and their ongoing pursuit of excellence..……………. read more on this at gwinnettdailypost.com     STORY 2: Serving   Lt. j.g. Benjamin Renner, a 2016 graduate of North Gwinnett High School and a University of North Georgia alumnus, is currently serving aboard the USS Daniel K. Inouye, a U.S. Navy warship stationed in Pearl Harbor, Hawaii. Renner joined the Navy inspired by his great-grandfather's service in World War II and his desire to continue a legacy of military service. He utilizes the skills and values he learned in Suwanee, his hometown, to excel in his Navy role. USS Daniel K. Inouye is a multi-mission guided-missile destroyer equipped with various weaponry, and over 300 sailors, including Renner, serve on board. Renner recognizes the Navy's importance in projecting power abroad and maintaining national security. He values the opportunity to improve his life through his Navy service and appreciates the support of his family and fellow officers.   Story 3: 100th Paul Edmond, residing at The Mansions at Gwinnett Park Assisted Living in Lawrenceville, celebrated his 100th birthday. Born on a farm in Elberton in 1923, Edmond is the last surviving sibling among six and is a World War II Army veteran. He had a 12-year career in the railroad industry and retired from Conagra Mill. In his late 90s, Edmond took up playing the guitar, attending lessons, and he even enjoyed a Gwinnett Stripers baseball game that honored veterans. He's an active participant in daily exercise classes, enjoys cooking, attending church, and remains engaged in various activities. We have opportunities for sponsors to get great engagement on these shows. Call 770.874.3200 for more info. We'll be right back   Break 2:   M.O.G.- Tom Wages -  Obits   Story 4: Puerto   Gwinnett County police are conducting a recruiting event in Puerto Rico from August 25 to 27 to find new officers for their department. The event, taking place at TRYP by Wyndham Hotel Isla Verde, involves orientation, physical agility tests, oral interviews, psychological exams, and background checks. Successful applicants will receive conditional job offers, with the second phase of hiring happening in the U.S. The process generally takes around 90 days. Gwinnett County Police Department offers hiring and relocation incentives, with immediate employment for those receiving a Final Job Offer. The 118th Police Academy is scheduled to start on November 27, 2023. Applicants must be 21, have a high school diploma or G.E.D., and be eligible for P.O.S.T. certification.   Story 5: bikes   The Lawrenceville Police Department is organizing the first Cops and Cones Police and Civilian Motorcycle Rodeo at the Gwinnett County Fairgrounds to benefit Special Kneads and Treats, a nonprofit assisting people with disabilities. The event tomorrow will feature law enforcement and civilian motorcycle riders showcasing their riding skills, with activities including a speed competition, slow ride, and precision course. The event is open for spectators and aims to raise funds primarily through participant registrations. Food trucks and displays of fire trucks and police equipment will be available. The event is hoped to become an annual tradition.   Story 6:  menu   Gwinnett County Public Schools will offer new menu options for student meals in the upcoming school year, including General Tso's and Sichuan Chicken Bowls, vegetarian spring rolls, and other choices like french toast sticks, chicken sausage, watermelon applesauce, glazed chicken bites, mini calzones, and goldfish crackers. Smart Snack Compliant Ala Carte options will also introduce Lay's baked potato chips, reduced-fat Doritos tortilla chips, Rice Krispies Treats, Angie's Boom Chicka Pop Kettle Corn, Welch's fruit snacks, and Coca-Cola beverages. Parents and students can access daily menu options using the NutriSlice app or the district's website. Prices for breakfast and lunch options are also provided.   We'll be back in a moment   Break 3:  ESOG – Ingles 5 - Lawrenceville   Story 7: Sports   And Now Leah McGrath, corporate dietician at Ingles Markets talks with us about plant based meats ((I'll build as a standalone) ****LEAH****       Break 4:  Henssler 60 Thanks again for hanging out with us on today's Marietta Daily Journal podcast. If you enjoy these shows, we encourage you to check out our other offerings, like the Cherokee Tribune Ledger Podcast, the Marietta Daily Journal, the Community Podcast for Rockdale Newton and Morgan Counties, or the Paulding County News Podcast. Read more about all our stories, and get other great content at Gwinnettdailypost.com. Did you know over 50% of Americans listen to podcasts weekly? Giving you important news about our community and telling great stories are what we do. Make sure you join us for our next episode and be sure to share this podcast on social media with your friends and family. Add us to your Alexa Flash Briefing or your Google Home Briefing and be sure to like, follow, and subscribe wherever you get your podcasts. www.wagesfuneralhome.com  www.psponline.com  www.mallofgeorgiachryslerdodgejeep.com  www.esogrepair.com  www.henssler.com  www.ingles-markets.com  www.downtownlawrencevillega.com See omnystudio.com/listener for privacy information.

It's NATIONAL CHICKEN WING DAY and it's our favorite day of the year! We know you don't need an excuse to eat chicken wings, but today is a celebration of the parts that started as leftovers for stock pots across the country, and transformed to a meal that can stand alone, all by themselves.In this special National Chicken Wing Day episode, the guys try Buffalo Wild Wings 2 new flavors—General Tso and Sweet Chile Lime.Instagram: @wingsthingspodThreads: @wingsthingspodYouTube: YouTube.com/wingsthingspodCall the Wingchasers community hotline with your wing review: 770-580-3758This episode is hosted by Eric Crosby, with Executive Producer Rob and Associate to the Producer David Howard.Recorded and edited by Cory Welch at Grove House Studios in Acworth GA. Hosted on Acast. See acast.com/privacy for more information.

92%ers we are back with another episode of New Heights presented by our friends at Buffalo Wild Wings. For a limited time, head to BDubs and get some wings with their new sauces, General Tso and Sweet Chile Lime. They won't be around forever so get ‘em while supplies last. In this episode, we are joined by former New England Patriot, three-time Super Bowl Champion, and Super Bowl MVP Julian Edelman!  Watch the full video on our YouTube Channel https://youtu.be/aw6LGABJySE We discuss everything from how he's handling retirement (02:00), why Gronk is a football Rain Man (7:00), the specifics of how Randy Moss likes his hot tub (11:00), the secret of Bill Belichick's coaching (24:11), and how playing QB for Kent State helped him become an NFL WR (35:20). We also get into how he earned Tom Brady's trust (01:06:40), why Ray Lewis practiced in flip flops (01:11:57), if Patrick Mahomes has just the right amount of nerd in him (01:15:00), his thoughts on the current Patriots (01:20:15), and if he belongs in the Hall of Fame (01:29:25).   As always, watch and listen to new episodes of New Heights with Jason and Travis Kelce every Wednesday & check us out on Instagram, Twitter, and Tik Tok for all the best moments from the show.  Watch and listen to new episodes of New Heights with Jason and Travis Kelce every Wednesday during the NFL season & check us out on Instagram, Twitter and TikTok for all the best moments from the show. Support the Show:   Merch - https://homage.com/newheights Buffalo Wild Wings - For a limited time, head to BDubs and get some wings with their new sauces, General Tso and Sweet Chile Lime. They won't be around forever so get ‘em while supplies last. SEAT GEEK: Get 15% OFF NFL Tickets https://seatgeek.onelink.me/Matg/NEWHEIGHTS2023 $50 max discount AG1 - Try AG1 and get a FREE 1-year supply of Vitamin D AND 5 free AG1 Travel Packs with your first purchase. Go to https://drinkAG1.com/NEWHEIGHTS ACCELERATOR ACTIVE ENERGY: Available nationwide at Target or visit https://ashoc.com/ to find the store nearest you  Learn more about your ad choices. Visit megaphone.fm/adchoices

92%ers we are back with another episode of New Heights presented by our friends at Buffalo Wild Wings. For a limited time, head to BDubs and get some wings with their new sauces, General Tso and Sweet Chile Lime. They won't be around forever so get ‘em while supplies last. In this episode, we cover a lot of ground for being at the end of the NFL Offseason. We discuss the dangers of naming your kids after people (4:50), how we really felt about The Beer Bowl (8:00), and Travis walks us through what it was like coming up big in The Match with Patrick Mahomes (15:00).  We also get to Jason's time on the ranch (28:03), why betting on yourself won't work (31:30), which sports would be better with just a touch of alcohol (40:12), and we might have gotten our first actual dumb question (44:00).  As always, watch and listen to new episodes of New Heights with Jason and Travis Kelce every Wednesday & check us out on Instagram, Twitter, and Tik Tok for all the best moments from the show.  If you still want to make a donation to EAF, Jason and Travis are competing in a donation challenge to see whose fans can donate the largest sum of money.  Personalized links to the donations: TRAVIS PAGE: https://fundraisers.hakuapp.com/traviskelce JASON PAGE: https://fundraisers.hakuapp.com/jasonkelce62 Support the Show:   Merch - https://homage.com/newheights Buffalo Wild Wings - For a limited time, head to BDubs and get some wings with their new sauces, General Tso and Sweet Chile Lime. They won't be around forever so get ‘em while supplies last. SEAT GEEK: Get 15% OFF NFL Tickets https://seatgeek.onelink.me/Matg/NEWHEIGHTS2023 $50 max discount AG1 - Try AG1 and get a FREE 1-year supply of Vitamin D AND 5 free AG1 Travel Packs with your first purchase. Go to https://drinkAG1.com/NEWHEIGHTS ACCELERATOR ACTIVE ENERGY: Available nationwide at Target or visit https://ashoc.com/ to find the store nearest you  Learn more about your ad choices. Visit megaphone.fm/adchoices

92%ers it's finally here, The first-ever New Heights Beer Bowl! This episode is brought to you by our friends at Buffalo Wild Wings.  The Beer Bowl was recorded live at the world-famous Ocean Drive bar in Sea Isle City, New Jersey to support the Eagles Autism Foundation.  If you still want to make a donation to EAF, Jason and Travis are competing in a donation challenge to see whose fans can donate the largest sum of money.  Personalized links to the donations: TRAVIS PAGE: https://fundraisers.hakuapp.com/traviskelce JASON PAGE: https://fundraisers.hakuapp.com/jasonkelce62 In this electric episode, we find out who will be the champion of the inaugural New Heights Beer Bowl (10:34) Will it be the heavy favorite Team Denim, will the He-Brews deliver some New News, will Team BDN beat off the stiff competition, or will a dark horse team have us saying, “If you can dream it, you can do it!”  We also have some great conversations with Executive Director of the Eagles Autism Foundation Ryan Hammond (05:27) Eagles Guard, first-time pro-bowler Landon Dickerson, and maybe the greatest position coach in all of Football, Coach Jeff Stoutland (33:30).  As always, watch and listen to new episodes of New Heights with Jason and Travis Kelce every Wednesday & check us out on Instagram, Twitter, and Tik Tok for all the best moments from the show.  Support the Show:   Merch: https://homage.com/newheights  Buffalo Wild Wings: For a limited time, head to BDubs and get some wings with their new sauces, General Tso and Sweet Chile Lime. They won't be around forever so get ‘em while supplies last.” Accelerator Active Energy: Available nationwide at Target or visit https://ashoc.com/ to find the store nearest you  AG1: Try AG1 and get a FREE 1-year supply of Vitamin D AND 5 free AG1 Travel Packs with your first purchase. Go to https://drinkAG1.com/NEWHEIGHTS Learn more about your ad choices. Visit megaphone.fm/adchoices

Packers OTAs (0:00) Brewers Depression (18:10) Chicago Bears Trash Talk (49:41)See omnystudio.com/listener for privacy information.

Quizmasters Lee and Marc meet with Skyler for a food-themed quiz with other topics including TV, Sports, Cars, Languages, Astronomy and more! Introduction COOKING - A mirepoix is a flavor base for cooked dishes which most commonly includes which three vegetables? Round One VEGETABLES - Lollo rosso, oilseed and summercrisp are varieties of which vegetable (which shares its name with a jam band)? SEINFELD - Which arcade game debuted in 1981, features the song "Yankee Doodle Dandy" as its game music and is featured in an episode of Seinfeld where George discovers he still holds a decade-old high score on a local machine? NICKELODEON - Getting her start in the early 90's (starring in Kraft Mayonnaise commercial and movies like Fried Green Tomatoes and the show Orange is the New Black), Constance Shulman was the voice actor for what Nickelodeon cartoon character? CARS - Which car maker produces the models Chiron and Veyron? GEOGRAPHY - Which northeastern city is the U.S.'s smallest state capital by population (and the only one without a McDonald's)? ANIMAL HUSBANDRY - Based on the color of what part of a chicken's body can you predict their egg's shell? Round Two WORLD'S STRONGEST MAN - Competitors of the World's Strongest Man competition are often challenged to "toss" various increasing weights of what kind of object over a 14.6 ft tall bar? EMO MUSIC - What Philadelphia-based pop and indie folk group with a name that is a romantic pun based on a U.S. State, is known for songs such as "Cut Yr Teeth" and "This Song Used to Be About You?" BAND MEMBERS OF 2010's MIDWEST EMO REVIVAL GROUPS - What band, active from 1997-2007 before reuniting in 2014, was formed by Mike Kinsella and Steve Holmes while both were still attending High School in Wheeling, Illinois? VOCABULARY - Ovine is relating to or resembling sheep, bovine to cattle; what is caprine relating to or resembling? FOOD TERMS - Overrun is a term referring to the amount of air that is mixed into what sweet treat? LANGUAGES - Lazar Ludwig Zamenhof invented which language, intended the be a universal second language for international communication? ASTRONOMY - Using a telescope of his own design in 1610, Galileo changed the field of astronomy forever when he observed and discovered four moons that, at the time, interestingly, did not belong to Earth but which other planet in our solar system? SCIENTIFIC DISCOVERIES - Many modern discoveries, like mercury thermometers, refrigeration, pasteurization, and the glass bottle, came to be while trying to solve multiple problems while processing what beverage? Rate My Question EXTRACTS - Carmine, a red dye commonly used in Campari, Lipstick, and General Tso sauces is derived from what type of scale insect? Final Questions OLYMPICS - During the 1992 Summer Olympics, what country won the Men's Basketball bronze medal while famously sponsored by the rock band The Grateful Dead due to the country's dire economic situation? In 2001, what surpassed tuna as America's most eaten seafood? STAR WARS - What three-word phrase was adopted by Star Wars purists after George Lucas's notorious edit of the cantina scene for 1997's Star Wars: A New Hope Special Edition? Upcoming LIVE Know Nonsense Trivia Challenges February 8th, 2023 - Know Nonsense Challenge - Point Ybel Brewing Co. - 7:30 pm EST February 9th, 2022 - Know Nonsense Trivia Challenge - Ollie's Pub Records and Beer - 7:30 pm EST February 18th, 2023 - Know Nonsense Challenge: Star Wars Edition - Point Ybel Brewing Co. - 7:30 pm EST You can find out more information about that and all of our live events online at KnowNonsenseTrivia.com All of the Know Nonsense events are free to play and you can win prizes after every round. Thank you Thanks to our supporters on Patreon. Thank you, Quizdaddies – Gil, Tim, Tommy, Adam, Brandon, Blake Thank you, Team Captains – Kristin & Fletcher, Aaron, Matthew, David Holbrook, Mo, Lydia, Rick G, Skyler Thank you, Proverbial Lightkeepers – Elyse, Kaitlynn, Frank, Trent, Nina, Justin, Katie, Ryan, Robb, Captain Nick, Grant, Ian, Tim Gomez, Rachael, Moo, Rikki, Nabeel, Jon Lewis, Adam, Lisa, Spencer, Hank, Justin P., Cooper, Sarah, Karly, Lucas, Mike K., Cole, Adam, Caitlyn H, Sam, Spencer, Stephen, Cameron Thank you, Rumplesnailtskins – Mike J., Mike C., Efren, Steven, Kenya, Dallas, Issa, Paige, Allison, Kevin & Sara, Alex, Loren, MJ, HBomb, Aaron, Laurel, FoxenV, Sarah, Edsicalz, Megan, brandon, Chris, Alec, Sai, Nathan, Tim, Andrea, Ian, Aunt Kiki, Clay, Littlestoflambs, Seth If you'd like to support the podcast and gain access to bonus content, please visit http://theknowno.com and click "Support." Special Guest: Skyler Denison.

On this episode, Ghetto Gastro celebrates the influence of Chinese cuisine on American culture with founder and CEO of Fly by Jing, Jing Gao. After, the guys step into the kitchen to cook up another GG original, General Tso's Cauliflower.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Welcome to July 20th, 2022 on the National Day Calendar. Today we celebrate a sweet ending and a royal dog.  One of the staples of Chinese takeout didn't come from China at all, but rather from Japan. In the late 1800s, Japanese bakers began making crackers with small notes inside. Japanese immigrants to America opened up Chinese restaurants to capitalize on the growing popularity of Chinese food. They served these fortune cookies as dessert and the treats caught on. During World War II, Chinese immigrants to the United States opened more restaurants and kept the tradition of fortune cookies alive. Now, a takeout meal of General Tso's Chicken wouldn't be complete without a fortune. On National Fortune Cookie Day, celebrate this sweet ending to any good meal. When King George VI visited the United States in 1939, FDR hosted him at his Hyde Park estate. In the weeks prior to the event word got out that an American picnic featuring hot dogs would be served to the English King and Queen rather than a fancy state dinner. This news caused such a stir that First Lady Eleanor Roosevelt had to address it. And while the queen was heard to say, How do you eat this? as she had never had a hot dog before, the king loved them so much that he asked for seconds. On National Hot Dog Day, fire up the grill and enjoy this summertime favorite fit for a king and queen. I'm Anna Devere and I'm Marlo Anderson. Thanks for joining us as we Celebrate Every Day. Learn more about your ad choices. Visit megaphone.fm/adchoices

Hello Closeteers, and welcome to another episode on Inside the Closet! This week, Emma and Matteo set the record straight on Fettuccine Alfredo (and General Tso's chicken, while they're at it), give an update on wedding dancing, and talk Cher, homophobic cab drivers, and being famous vs a star. Remember to rate and subscribe, follow us on Instagram, and subscribe to our Patreon for a bunch of bonus content!  ~ Ready to find the card for you? Head to CreditKarma.com or the Credit Karma app and check out your personalized mix of offers today. Learn more about your ad choices. Visit megaphone.fm/adchoices

Meet Cute Presents: Mall Brats - Part 3, an audio rom-com where Maxine's General Tso's lunch does indeed turn out to be a military operation.Story by Ashley Brooke Roberts. Produced & Directed by: Ashley Eskew. Sound Design: Ashley Eskew. Sound Editing & Mixing: Ryan Burkhard. Starring: Deanna Giulietti, Mary Elizabeth Kelly, Gabe Greenspan, Chase Altenbern.Follow @MeetCute on Instagram and @ListenMeetCute on Twitter. Join the rom-com conversation on our Discord.Please subscribe and rate us 5 stars!