Podcast appearances and mentions of joanne lee molinaro

Today, we revisit some of the amazing food and wine experts who have graced our show. It starts with Joanne Lee Molinaro, the Korean Vegan, who shares her journey blending Korean culture with veganism, emphasizing compassion and empathy in her recipes. Next, Allison Morris, a level-three sommelier, imparts some wine wisdom — like why you shouldn't trust the second-cheapest bottle on a menu. Then, “Top Chef” winner and host Kristen Kish joins, sharing her essential culinary tips (including a love for gummy candy!) and a hilarious “Top Chef” behind-the-scenes moment.See omnystudio.com/listener for privacy information.

For six weeks this spring, Dan hit the road for the biggest tour in Sporkful history, all in celebration of his cookbook Anything's Pastable. He traveled to ten cities and spoke with a stacked line-up of chefs, comedians, and journalists in front of live audiences. In this first of two episodes we're releasing of the best moments from the tour, Claire Saffitz, Sam Sanders, Lindy West, Joanne Lee Molinaro, Pati Jinich, Andy Richter, Kae Lani Palmisano, Kim Severson, Dan Souza, and Ann Kim sit in the host chair and ask Dan questions about the book, his strongly-held food opinions, and more, covering ground we didn't get to in our original series about the cookbook. Nothing is off the table. Claire Saffittz admits to ruining her pan making spaghetti all'assassina. Pati Jinich processes her shock over Dan's pasta enchiladas. And Lindy West plays a game with Dan that's definitely not appropriate for the whole family.The Sporkful production team includes Dan Pashman, Emma Morgenstern, Andres O'Hara, Nora Ritchie, and Jared O'Connell, with production this week by Johanna Mayer and editing by Tomeka Weatherspoon.Transcript available at www.sporkful.com.

Joanne Lee Molinaro, author of The Korean Vegan Cookbook, shares her journey from being a lawyer to pursuing her passion for food and creating a plant-based lifestyle. She discusses the fear and resistance to change, the importance of evolving and embracing creativity, and the liberation that comes from breaking free from the status quo. Joanne also talks about the influence of her immigrant parents and their emphasis on academic success, the challenges of navigating cultural identity and shame, and the process of finding her true voice and authentic self. She shares her experience of transitioning from a legal career to becoming a food blogger and cookbook author, and the role of photography in her creative expression. Joanne explains her decision to adopt a plant-based diet for health reasons and the initial difficulties of finding vegan options in Korean cuisine. She talks about the challenges of veganizing traditional Korean dishes and the importance of finding alternatives to animal-based ingredients.

Dr. Jung Ha Kim, President of the Community Resource Corporation discusses Lunar New Year traditions among Asian Americans. Plus, Sammie and Mike from How Do You Atlanta stop by with details on Stone Mountain Park's Lunar New Year Festival, and we listen back to Lois's conversation with Joanne Lee Molinaro about her cookbook “The Korean Vegan.”See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

How did a full-time attorney become a New York Times best-selling cookbook author, James Beard Award Winner, and marathon runner? Through her work as The Korean Vegan, Joanne Lee Molinaro proves that you can accomplish anything by simply starting. She's best known for her powerful visual storytelling – connecting food with her family's history and sharing important lessons with vulnerability. We're so excited to have her as a guest to talk about staying connected to her culture with a plant-based diet, achieving success by keeping her goals in focus, and making her grandmothers proud. __________________________________________ Hosts: Janet Wang and Helen Wu Contributing Editor: Haemee Kang Editor: Michelle Hsieh __________________________________________ P A R T N E R S • Vessi: Get 15% off & free shipping in select locations with code ABG at vessi.com/ABG • Honeylove: Get 20% OFF by going to honeylove.com/ABG  • Pampers: For trusted protection, trust Pampers, the #1 pediatrician recommended brand. • BetterHelp: Get 10% off your first month with code “ABG” at betterhelp.com/ABG __________________________________________ C O N N E C T W I T H U S • Subscribe and Follow us @asianbossgirl on Apple Podcasts/Spotify/Amazon Music/YouTube/Instagram/Twitter/Facebook • Listener Survey: Let us know your thoughts on the podcast here • Shoutouts: Give a shoutout on the podcast here • Email: hello@asianbossgirl.com __________________________________________ S U P P O R T U S • Merch: asianbossgirl.myshopify.com • Donate: anchor.fm/asianbossgirl/support • More about us at asianbossgirl.com Learn more about your ad choices. Visit megaphone.fm/adchoices

In this episode, we'll learn about the rich heritage of The Korean Vegan Cookbook: Reflections and Recipes From Omma's Kitchen by Joanne Lee Molinaro. Joanne Lee Molinaro has captivated millions of fans with her powerfully moving personal tales of love, family and food. In her debut cookbook, she shares a collection of her favourite Korean dishes, some traditional and some reimagined, as well as poignant narrative snapshots that have shaped her family history. Find this title in the FVRL collection: https://fvrl.bibliocommons.com/v2/record/S21C1848022

Hereinspaziert, liebe Leute! Es geht schon wieder los, die drei Harissa-Haudegen waren fleißig und haben wieder ein Stück Küchenplausch auf die SD-Karten gekleistert. Folge 088 beginnt mit einem amtlichen Lachflash, kalten Getränken und einem weiblichen Überraschungsgast. Wir sprechen u.a. über folgende Themen: - Die beste Facebook-Gruppe - Daniel trinkt Saft - Anekdoten aus dem Supermarkt - Wo ist der Grünkohl? - Weihnachtsgebäck - Lidl senkt die Preise für vegane Produkte - Selbstscanner-Kassen - Was ist euch ein besonderer Restaurantbesuch wert? Dazu gibts wie immer unser Dish der Wo also des Monats, kulinarische TV-Tipps und natürlich das literarische Betthupferl von unserem Bayern-Bart. Ziehts euch rein, es schmeckt! Die Facebook-Gruppe, der man beitreten muss: - schmackhaft Die Getränke aus Folge 088: - Winterbock von Bitburger - Konstantinopeler Apfelquitte von van Nahmen - Riesling Hochgewächs von Aldi (da kann er auch bleiben) Daniels Kochbuch-Tipp: The Korean Vegan von Joanne Lee Molinaro

Culinary producer Courtney Storer and actor Liza Colón-Zayas from The Bear show us how they prepped for Season 2. When Uli Nasibova found ice cream and gelato too sweet, she decided to make her own. Dominick DiBartolomeo started working at the Cheese Store of Beverly Hills as a pre-med student and now has keys to the front door. Joanne Lee Molinaro found a (probably) AI-generated knockoff of her award winning cookbook, The Korean Vegan, being sold on Amazon. Italian cooking instructor Viola Buitoni offers ideas for using summer produce. 

In this episode, we are joined by Joanne Lee Molinaro—aka The Korean Vegan! Plus we dish on the hottest headlines, explore the wonderful vegan world of seafood, answer listener Q&As, and hear all of the exciting things happening at the VegNews HQ.Get all of the show notes at VegNews.com/podcastGet a special VegNews deal on MudWtr at VegNews.com/mudwtrVisit VegNews.com for the latest vegan news, food, travel, and moreBecome a VegNews VIP at VegNews.com/vipFollow VegNews on Instagram at VegNews.com/instagram

On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters (if you're in Apple Podcasts, swipe up on the episode player page—the podcast chapters will be at the bottom).  BindaetteokServes 8 to 102 cups dried peeled split mung beans1 cup mung bean sprouts1 cup Baechu Kimchi plus 2 tablespoons kimchi liquid8 to 10 scallions, cut into 2- to 3- inch lengths3 to 4 cloves garlic, thinly sliced5 to 6 fresh shiitake mushrooms, stems discarded, caps thinly sliced2 teaspoons soy sauce1 tablespoon sesame oil½ teaspoon salt1 teaspoon freshly ground black pepper2 tablespoons egg replacer (preferably JUST Egg), plant milk, or aquafaba (canned chickpea liquid)2 tablespoons extra- virgin olive oilSpicy Soy Sauce Dressing,  for servingSoak the dried mung bean in cold water until softened, about 4 hours. Drain and set aside.Meanwhile, in a large pot of boiling water, blanch the mung bean sprouts for 1 to 2 minutes, then run them under cold water to stop the cooking process. Transfer the mung beans to a large bowl, add the kimchi (without the liquid), scallions, garlic, mushrooms, soy sauce, and sesame oil and marinate for at least 30 minutes (but no more than 4 hours).In a blender, combine the soaked mung beans, the salt, black pepper, egg replacer, kimchi liquid, and up to 1 cup water. Blend until a slightly orange batter forms (it should be like oatmeal). If your blender is not large enough to accommodate all the mung beans at once, work in batches.Pour the batter into a large bowl and mix half of the marinated vegetables into the batter.In a large nonstick skillet, heat 1 tablespoon of the olive oil over medium heat. Spread a piece of the marinated kimchi, 4 to 5 pieces of scallion, and a couple slivers of garlic and mushrooms in the pan. Then spoon 3 to 4 tablespoons of the batter over the vegetables in the pan. Cook until the  bottom is golden brown, about 2 minutes. Flip the pancake and cook until both sides are evenly cooked, an additional 2 minutes. Continue to make more pancakes, adding extra oil as necessary.Serve with the spicy soy dressing.Is there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com!Lobby Time Kevin MacLeod (incompetech.com)Licensed under Creative Commons: By Attribution 3.0http://creativecommons.org/licenses/by/3.0/

In this reprise episode, we join James Beard-award winning Chef Ann Kim and James Beard-award winning chef and author Joanne Lee Molinaro, The Korean Vegan, for conversations about identity, connection, and growing up as the children of immigrants. Both Ann Kim and Joanne Lee Molinaro share a Korean heritage and have found ways, through their various platforms to shine a light on their culture and the voices of others who share the immigrant experience. The central thread in both their stories: showing love through food.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

On this week's episode of Networth and Chill, I'm sitting down with Joanne Lee Molinaro aka The Korean Vegan. Have you ever considered making a big career change, but the risk just feels too overwhelming? Joanne tells me all about how she took the leap of faith to go from practicing law full time, to creating the content we all know and love. She opens up about the struggles she faced in both her professional life and personal life, and tells me about the steps she took to remove herself from them. I ask Joanne how she knew she made the right decision, and to tell us what's next for The Korean Vegan. Got a financial question you want answered on a future episode? Text me or leave me a voicemail at 908-858-3410. Special thanks to our sponsors: Zocdoc: Use my link and download the Zocdoc app for free.  Babbel: Use my link and get an additional 3 months free when you purchase a 2 month subscription. 

Today, we talk to NYT Bestselling and James Beard Award-winning author of The Korean Vegan Cookbook , Joanne Lee Molinaro. Alyssa chats with Joanne about representation, the writing and publishing process, family stories and how they seep into our writing, and much more! Be sure to stick around for Carolina and Alyssa's recap at the end.You can find Joanne at https://thekoreanvegan.com/TikTok: @thekoreanvegan | Instagram @thekoreanvegan | Twitter @thekoreanvegan Books In Today's Show:The Korean Vegan Cookbook by Joanne Lee Molinaro: https://www.penguinrandomhouse.com/books/609610/the-korean-vegan-cookbook-by-joanne-lee-molinaro/The Joy Luck Club by Amy Tan: https://www.penguinrandomhouse.com/books/300526/the-joy-luck-club-by-amy-tan/BReD: Sourdough Loaves, Small Breads, and Other Plant-Based BakingBy Ed Tatton with Natasha Tatton: https://www.penguinrandomhouse.com/books/704090/bred-by-ed-tatton-with-natasha-tatton/ Subscribe and follow for more author interviews and book-related content:Books Connect Us:https://podcasts.apple.com/us/podcast/books-connect-us/id1059532301The Taste Podcast:https://podcasts.apple.com/us/podcast/taste/id1393739959Marlon and Jake Read Dead People:https://podcasts.apple.com/us/podcast/marlon-and-jake-read-dead-people/id1492163935

Today Pip talks to Jesse about finding time to read and how she's managed to fit in a few books over the past month despite her busy schedule. Today she talks about an essay, ChapGPT Is a Blurry JPEG of the Web, by Ted Chiang, Recipes from The Korean Vegan Cookbook by Joanne Lee Molinaro and she's been listening to the New Yorker Fiction Podcast which is a podcast where writers read stories by other writers from the New Yorker archives.

This week on Special Sauce, we're revisiting my conversation with Joanne Lee Molinaro, AKA The Korean Vegan. When we last spoke Joanne had already gone from corporate litigator to writing the James Beard Award-winning ‘The Korean Vegan Cookbook'. Now less than two years later Joanne has become a social media superstar. Joanne's Youtube channel has over a million subscribers and she has over 3 million followers on Tik Tok.

In this episode Toby sits down with Joanne Lee Molinaro aka The Korean Vegan! They chat about her upbringing, health journey, divorce, going vegan, running, starting her blog, her book, podcasting and more!!! Please remember to rate, review and subscribe and visit us at https://www.youtube.com/tobymorseonelifeonechance Please visit our sponsors! Athletic Greens https://athleticgreens.com/oloc Caddis https://caddislife.com/toby10 Removery https://removery.com code TOBYH2O Liquid Death https://liquiddeath.com/toby

There's nothing quite like breaking bread with family and friends, old or new. By mid-2020, we'd have all taken the opportunity to break bread with just about anyone.Why are recipes, and the stories behind them, some of the most enduring parts of each of our cultures?How can we be more intentional about cooking food more often, food that makes us feel good, that tastes good, that's good for the planet, food that nourishes others, and that allows us to let our guards down for a moment, and share our joys and struggles?One thing I never make enough time for is hosting others, and feeding others. I mean, besides my kids, who I love to feed, but they never stop feeding, and so it's relentless, but that's another story altogether.Some of my favorite food to make is from my guest today Joanne Lee Molinaro, the Korean Vegan.Joanne is a runner, an attorney, a blogger, a podcast host, and the author of the James Beard-award-winning Korean Vegan Cookbook named one of the best cookbooks of 2021.But you may know her best as the chef and storyteller behind her wildly popular Instagram and TikTok accounts, where in just sixty seconds or so, she makes a delicious plant-based Korean dish, and at the end, when she's done, you and millions of others are laughing, or crying or both.Joanne infuses her food with stories about her life, and her family's journey from what is now North Korea. Her stories are heartbreaking and compassionate, at the same time vulnerable and empowering as hell.Because we've all come so far. We've all suffered, we've all felt alone, and I can tell you, sharing some spicy garlic tofu over a round table packed with friends…that's the antidote to just about everything.-----------*CORRECTION* The Indigenous author referenced at approximately 31:50 is Dr. Robin Wall Kimmerer. I am a moron. You can and should buy Dr. Kimmerer's books here.-----------Have feedback or questions? Tweet us, or send a message to questions@importantnotimportant.comNew here? Get started with our fan favorite episodes at importantnotimportant.com/podcast.-----------INI Book Club:Atomic Habits by James ClearFind all of our guest recommendations at the INI Book Club: https://bookshop.org/lists/important-not-important-book-clubLinks:Order the Korean Vegan CookbookFollow the Korean Vegan on Twitter, Instagram, TikTok, and YoutubeFollow us:Subscribe to our newsletter at

The 2022 James Beard Awards in June were a triumph (welcome back, food world!). We were lucky enough to talk with three authors about their (now!) James Beard Award-winning cookbooks. This hour on Seasoned, we listen back to our conversations with Hawa Hassan, Gregory Gourdet, and Joanne Lee Molinaro (aka The Korean Vegan). We'll get to know them through their personal stories, culinary journeys, and inspiring cookbooks. Guests: Hawa Hassan:  Entrepreneur and author of In Bibi's Kitchen: The Recipes and Stories of Grandmothers from the Eight African Countries That Touch the Indian Ocean. Gregory Gourdet: Chef and author of Everyone's Table: Global Recipes for Modern Health Joanne Lee Molinaro: Content creator and author of The Korean Vegan Cookbook: Reflections and Recipes from Omma's Kitchen Recipes from our guests:Sukuma Wiki (Greens and Tomatoes)Zanzibar Pilau (Rice Pilaf) Kicha Fit Fit (Torn flatbread with spiced yogurt) Watermelon-Berry Salad With Chile Dressing And Lots Of HerbsHaitian Pineapple Upside-Down Cake Omma's Korean BBQ SauceMushroom Bulgogi (카레떡꼬치 Grilled Steak)Pecan Paht Pie (피칸팥파이 Sweet Red Bean) This show was produced by Robyn Doyon-Aitken, Catie Talarski, Emily Charash and Katrice Claudio. Join the conversation on Facebook, Twitter, Instagram, and email: seasoned@ctpublic.org. Seasoned is available as a podcast on Apple Podcasts, Spotify, Google Podcasts, Stitcher, or wherever you get your podcasts. Subscribe and never miss an episode!Support the show: https://www.wnpr.org/donateSee omnystudio.com/listener for privacy information.

Joanne Lee Molinaro is known as the Korean Vegan. She is a lawyer turned Tiktok superstar and New York Times Bestselling author. In June 2022, Joanne's "Korean Vegan Cookbook" was honored with the James Beard Media Award for Vegetable-Focused Cooking.  See omnystudio.com/listener for privacy information.

Washington Post Tokyo bureau chief Michelle Ye Hee Lee speaks with Joanne Lee Molinaro about her plant-based recipes, how her TikToks have become a phenomenon, how she is uses food to explore family, history and race, and her debut cookbook, "The Korean Vegan." Recorded on Thursday, June 7, 2022.

Joanne Lee Molinaro's debut cookbook "The Korean Vegan Cookbook: Reflections and Recipes from Omma's Kitchen" has been nominated for a James Beard award for Best Vegetable-Focused cookbook. She talks about family and food. And, after receiving a multiple sclerosis diagnosis, Dr. Anne Brewster found that writing about her story put her back into control of her narrative and her healing. She talks about her book "The Healing Power of Storytelling," co-authored by Rachel Zimmerman.

Executive director Jamie Badoud and deputy director Ife Williams share how the Hambidge Center for Creative Arts and Sciences nurtures creatives in a natural setting. Plus, a listen back to our conversation about Joanne Lee Molinaro's cookbook, “The Korean Vegan.”See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

In 2016, when she wasn't busy as an attorney, Joanne Lee Molinaro started blogging about food, heartbreak, cooking vegan, love, insecurity, and everything in between as The Korean Vegan. As she explains, “I don't share my stories simply to share my stories… I do it because I feel there is a kernel of truth in my stories that more people need to hear.” Today, she shares her truth with more than 4 million followers on TikTok and beyond in videos that combine veganized Korean recipes like Miyeok Guk and Kimchi with stories about the immigrant experience in America. The central thread: showing love through food.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Virgil Dickerson, founder of Kream Kimchi, joins Ashlee (R&D Culinary Coordinator for Snooze Restaurants and leader of the library's LOVEland Cookbook Group) and Daniel to discuss his Kimchi business and all things Korean cooking. Check out Kream Kimchi at kreamkimchi.com The March Cookbook Group book: The Korean vegan cookbook: Reflections and Recipes from Omma's Kitchen by Joanne Lee Molinaro - https://loveland.flatironslibrary.org/GroupedWork/3bc11999-a4f4-642c-fc4d-ce9c8d9280d1/Home?searchId=30574736&recordIndex=1&page=1&searchSource=local Maangchi's big book of Korean cooking: from everyday meals to celebration cuisine  https://loveland.flatironslibrary.org/Record/.b29188714?searchId=30437240&recordIndex=2&page=1 Pok Pok noodles: recipes from Thailand and beyond - https://loveland.flatironslibrary.org/Record/.b29140559?searchId=30437253&recordIndex=1&page=1 Pachinko: a novel - https://loveland.flatironslibrary.org/GroupedWork/f63a75e3-828b-6e9b-4fb7-2e89718ab383/Home?searchId=30437628&recordIndex=1&page=1&searchSource=local Free food for millionaires - https://loveland.flatironslibrary.org/GroupedWork/595f0eae-0f6b-3675-f51d-a5e85415b493/Home?searchId=&recordIndex=2&page=&searchSource=local Sapiens: a brief history of humankind - https://loveland.flatironslibrary.org/GroupedWork/4a3ab77d-6537-6519-93e7-26554b5c648d/Home?searchId=30437647&recordIndex=1&page=1&searchSource=local Four thousand weeks: Time Management for Mortals - https://loveland.flatironslibrary.org/GroupedWork/9efcb5dc-f34d-7da4-2828-d6b512865f54/Home?searchId=30437658&recordIndex=1&page=1&searchSource=local How I built this: the unexpected paths to success from the world's most inspiring entrepreneurs - https://loveland.flatironslibrary.org/GroupedWork/ea723ac7-543f-c1bc-bc22-f8fc810af55a/Home?searchId=30437688&recordIndex=1&page=1&searchSource=local The Nineties: [a book] - https://loveland.flatironslibrary.org/GroupedWork/ccf43e18-183a-f287-1c03-d10c26b62caf/Home?searchId=30437707&recordIndex=4&page=1&searchSource=local The daily stoic: 366 meditations on wisdom, perseverance, and the art of living - https://loveland.flatironslibrary.org/Record/.b25919258?searchId=30437752&recordIndex=3&page=1 The song of Achilles: A Novel - https://loveland.flatironslibrary.org/GroupedWork/f399c312-e2be-5439-512e-81aa75d0724f/Home?searchId=30437786&recordIndex=1&page=1&searchSource=local I contain multitudes: the microbes within us and a grander view of life - https://loveland.flatironslibrary.org/GroupedWork/ad4ba67b-2930-68dc-55af-cd0905add371/Home?searchId=30437801&recordIndex=1&page=1&searchSource=local    

Joanne Lee Molinaro – aka The Korean Vegan – has captivated her 4 million online fans with her unique recipe of personal storytelling, plant-based recipes and cultural pride. The former corporate lawyer–turned–bestselling cookbook author sits down with Tamara for a wide ranging discussion about life as an Asian American, navigating prejudice and disordered eating, and finding TikTok stardom through Korean cuisine.

Joanne Lee Molinaro is on the podcast this week. If you think you're too old for tiktok, think again. Joanne started her blog in 2015 and took to tiktok during the pandemic. She shares authentic snippets of inspiration, life stories, and by the end of the clip... you feel like her friend. Joanne has a natural way of connecting with humans and brings her creative, ambitious spirit to the podcast this week as she shares her story about going from partner at a law firm to full-time content creator. Joanne also discusses her relationship with running, one that is quite different than our previous guests. We are taking a break until... SEASON 2! Subscribe to be the first to know when our first episode of season 2 is released!

Take a chance...on a debut novel and a new author. Corene, Liz, and Virginia share some fantastic debuts in today's episode. Books mentioned: The Boy with a Bird in His Chest by Emme Lund, The Korean Vegan Cookbook by Joanne Lee Molinaro, and Rainbow Milk by Paul Mendez. --- Send in a voice message: https://anchor.fm/keepitfictional/message

Joanne Lee Molinaro is a content creator and writer known as “The Korean Vegan.” She's been sharing stories about food, family, and culture since she started a blog in 2016. Her TikTok videos exploded in 2020. Her first cookbook is a New York Times bestseller, and it's called The Korean Vegan Cookbook: Reflections and Recipes from Omma's Kitchen. Joanne talks with us about her how her family's immigrant experience influences her work and her journey from lawyer to content creator to cookbook author. This show was produced by Robyn Doyon-Aitken and Catie Talarski. Guest: Joanne Lee Molinaro – Content creator and author of The Korean Vegan Cookbook: Reflections and Recipes from Omma's Kitchen Featured Recipes: Omma's Korean BBQ Sauce Mushroom Bulgogi (카레떡꼬치 Grilled Steak) Pecan Paht Pie (피칸팥파이 Sweet Red Bean) Support the show: https://www.wnpr.org/donate See omnystudio.com/listener for privacy information.

[REBROADCAST FROM October 14, 2021] Chef, lawyer, and recent TikTok star, Joanne Lee Molinaro, also known as The Korean Vegan, joins us to discuss her debut cookbook, The Korean Vegan Cookbook. The book explores the emotional role food plays in our lives, and looks to Lee Molinaro's Korean family and upbringing, as well as incorporating the storytelling and photography she has become known for on social media.    This segment was picked by our producer Melia Agudelo.

Talking Life And Career Transitions Over Curry  Like soooo many of us, Joanne Lee Molinaro hopped on to TikTok in July of 2020 as a way of coping with the isolation of quarantine. But as fate would have it, a post of her making Korean braised potatoes for dinner (while her husband taught a piano lesson in the background) went viral and The Korean Vegan was officially on the map. But it's not just her red chili paste mushroom pasta or vegan kimchi cheese fries that gathers the masses and leaves them hankering for more. My guest on today's episode is no stranger to enduring (and leveraging) major life transitions… and she's using her platform to share stories that challenge and inspire. Joanne, a lawyer turned full-time creator and New York Times bestselling author, is a child to immigrant parents who at times found themselves in near-starvation situations in what is now known as North Korea.  She shares about this among many of her other heroic tales through her social media platforms. And with over 3.5 million fans, it's clear that her storytelling and vulnerability are what people are craving… along with her tasty chocolate chip paht cookie recipe.  In this episode, we chat about: Transitioning and pivoting in life and careers The idea of reinvention and how it's never too late in order to align with your design to create a life that lights you up The power and influence of storytelling and vulnerability And so much more! Whether you find yourself in a moment of transition, you're dreaming of making a career jump (that may or may not make sense to those around you), or you simply love a story that moves you to your core, you're going to love my conversation with Joanne. Here's a glance at this episode... [Insert transcript brief] Click here to listen! Rate, Review, & Follow on Apple Podcasts "I love Amy and Online Marketing Made Easy."

Food blogger Joanne Lee Molinaro speaks with The World's host Marco Werman about her cooking, social media success and the personal stories behind the experience.

Hong Kong authorities have shut down pro-democracy news organization Stand News on Wednesday in another blow to press freedoms. At least 50 media organizations have ceased operations since the passing of the National Security law. And a decade of war has decimated Syria's health care system. Bombings continue in Idlib province, the last remaining opposition-held area, posing major challenges for doctors and health care workers as they battle COVID-19. Plus, food blogger Joanne Lee Molinaro has millions of followers on TikTok and not just for her delicious plant-based Korean recipes. The Korean Vegan joins us to talk about the deep connection between food and family.  There is still time to support The World before our fundraising drive ends on Dec. 31. Your gift ensures that all our coverage on the air, on the web, and via the podcast remains free and accessible to everyone. With a donation of $130 (or $11/month), host Marco Werman will personally thank you on the podcast! Learn more and make your gift today.

Dr. John Torres has tips on how to tell if you have a cold, the flu or Covid-19. Plus, Stephanie Ruhle has everything you need to know and what you can do right now to make our 2021 tax filing go smoothly in the new year. Also, a potential medical breakthrough for the millions of people who wear reading glasses — the promising trial results for new eye drops.

Joanne Lee Molinaro narrates her cookbook in a warm and welcoming voice, sharing both mouthwatering recipes and poignant, funny, and powerful stories of her family. Host Jo Reed and AudioFile's Emily Connelly discuss listening to cookbooks on audio, Molinaro's captivating family stories, and the delicious recipes within the audiobook. It is a sampling of her print book, giving listeners a taste of her recipes interwoven with family lessons on making food and caring for others. Read the full review of the audiobook on AudioFile's website. Published by Penguin Audio. Find more audiobook recommendations at audiofilemagazine.com Support for Behind the Mic comes from Oasis Audio, publisher of Heavenly Mortal, a suspenseful story of the battle between light and darkness by Jack Cavanaugh. Learn more about your ad choices. Visit megaphone.fm/adchoices

As people take to the kitchen this holiday season, we look at Joanne Lee Molinaro's twist in cuisine that is taking social media by storm. Jeffrey Brown explores the magic behind "The Korean Vegan" as part of our arts and culture series, CANVAS. PBS NewsHour is supported by - https://www.pbs.org/newshour/about/funders

As people take to the kitchen this holiday season, we look at Joanne Lee Molinaro's twist in cuisine that is taking social media by storm. Jeffrey Brown explores the magic behind "The Korean Vegan" as part of our arts and culture series, CANVAS. PBS NewsHour is supported by - https://www.pbs.org/newshour/about/funders

Lois Reitzes speaks with TikTok chef and author Joanne Lee Molinaro. Her new cookbook is “The Korean Vegan.” See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

TikTok is the wild west of the food media world. It's less professionalized than Instagram and YouTube, and it holds the promise of virality from the very first time you post. So we wondered: What actually makes a food TikTok go viral? To find out, we consult Bettina Makalintal, a food journalist and culture critic, and Professor Emily Contois, who studies food on Instagram. Then we get advice from a TikTok star: Joanne Lee Molinaro, aka The Korean Vegan. Armed with tips and tricks from the experts — and a pecan pie — can Dan reverse engineer his own viral TikTok?If you're the type who likes to flip to the end of the book first, you can watch Dan's TikTok right here. //Get 500+ more great Sporkful episodes from our catalog and lots of other Stitcher goodness when you sign up for Stitcher Premium: www.StitcherPremium.com/Sporkful (promo code: SPORKFUL).Transcript available at www.sporkful.com.

TikTok is the wild west of the food media world. It's less professionalized than Instagram and YouTube, and it holds the promise of virality from the very first time you post. So we wondered: What actually makes a food TikTok go viral? To find out, we consult Bettina Makalintal, a food journalist and culture critic, and Professor Emily Contois, who studies food on Instagram. Then we get advice from a TikTok star: Joanne Lee Molinaro, aka The Korean Vegan. Armed with tips and tricks from the experts — and a pecan pie — can Dan reverse engineer his own viral TikTok? If you're the type who likes to flip to the end of the book first, you can watch Dan's TikTok right here. // Get 500+ more great Sporkful episodes from our catalog and lots of other Stitcher goodness when you sign up for Stitcher Premium: www.StitcherPremium.com/Sporkful (promo code: SPORKFUL). Transcript available at www.sporkful.com.

Chewing podcast co-host Monica Eng visits TikTok star The Korean Vegan aka Joanne Lee Molinaro to talk about her debut bestselling cookbook "The Korean Vegan Cookbook: Reflections and Recipes from Omma's Kitchen." Then co-host Louisa Chu goes to Owamni by The Sioux Chef restaurant in Minnesota to talk to founders Dana Thompson and Sean Sherman about Indigenous food and decolonized ingredients. And Louisa brings Monica Owamni's maple crickets, but Will She Eat It?

On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters (if you're in Apple Podcasts, swipe up on the episode player page—the podcast chapters will be at the bottom).  If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Julia starts listing them at TK) before starting the episode.BindaetteokServes 8 to 102 cups dried peeled split mung beans1 cup mung bean sprouts1 cup Baechu Kimchi plus 2 tablespoons kimchi liquid8 to 10 scallions, cut into 2- to 3- inch lengths3 to 4 cloves garlic, thinly sliced5 to 6 fresh shiitake mushrooms, stems discarded, caps thinly sliced2 teaspoons soy sauce1 tablespoon sesame oil½ teaspoon salt1 teaspoon freshly ground black pepper2 tablespoons egg replacer (preferably JUST Egg), plant milk, or aquafaba (canned chickpea liquid)2 tablespoons extra- virgin olive oilSpicy Soy Sauce Dressing,  for servingSoak the dried mung bean in cold water until softened, about 4 hours. Drain and set aside.Meanwhile, in a large pot of boiling water, blanch the mung bean sprouts for 1 to 2 minutes, then run them under cold water to stop the cooking process. Transfer the mung beans to a large bowl, add the kimchi (without the liquid), scallions, garlic, mushrooms, soy sauce, and sesame oil and marinate for at least 30 minutes (but no more than 4 hours).In a blender, combine the soaked mung beans, the salt, black pepper, egg replacer, kimchi liquid, and up to 1 cup water. Blend until a slightly orange batter forms (it should be like oatmeal). If your blender is not large enough to accommodate all the mung beans at once, work in batches.Pour the batter into a large bowl and mix half of the marinated vegetables into the batter.In a large nonstick skillet, heat 1 tablespoon of the olive oil over medium heat. Spread a piece of the marinated kimchi, 4 to 5 pieces of scallion, and a couple slivers of garlic and mushrooms in the pan. Then spoon 3 to 4 tablespoons of the batter over the vegetables in the pan. Cook until the  bottom is golden brown, about 2 minutes. Flip the pancake and cook until both sides are evenly cooked, an additional 2 minutes. Continue to make more pancakes, adding extra oil as necessary.Serve with the spicy soy dressing.Is there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com!Lobby Time Kevin MacLeod (incompetech.com)Licensed under Creative Commons: By Attribution 3.0http://creativecommons.org/licenses/by/3.0/

On this episode of Special Sauce, Ed talks with Joanne Lee Molinaro, AKA The Korean Vegan, about her unlikely journey from corporate litigator, to TikTok and YouTube superstar, and now to NYT best-selling author.  The Korean Vegan The Korean Vegan YouTube  

The author and food blogger talks about her new vegan recipes and much more. You can learn more in her book, "The Korean Vegan Cookbook: Reflections and Recipes from Omma's Kitchen" https://www.amazon.com/Korean-Vegan-Cookbook-Reflections-Recipes/

This week, hear from Joanne Lee Molinaro about her new cookbook The Korean Vegan Cookbook: Reflections and Recipes from Omma's Kitchen. Molinaro is interviewed by Christie Maliyackel, a member of the Chicago Council of the American Writers Museum. This conversation took place October 12th, 2021 and was recorded live at the American Writers Museum. We [...]

This week, hear from Joanne Lee Molinaro about her new cookbook The Korean Vegan Cookbook: Reflections and Recipes from Omma's Kitchen. Molinaro is interviewed by Christie Maliyackel, a member of the Chicago Council of the American Writers Museum. This conversation took place October 12th, 2021 and was recorded live at the American Writers Museum. We [...]

Chef, lawyer, and recent TikTok star, Joanne Lee Molinaro, also known as The Korean Vegan, joins us to discuss her debut cookbook, The Korean Vegan Cookbook. The book explores the emotional role food plays in our lives, and looks to Lee Molinaro's Korean family and upbringing, as well as incorporating the storytelling and photography she has become known for on social media.    PECAN PAHT (피칸팥파이• Sweet Red Bean) PIE SERVES 8 TO 10 DIFFICULTY: Medium ALLERGENS: GFO One Thanksgiving I decided I wanted to make pecan pie that my family would actually eat. We're not fans of overly sweet desserts, but my father absolutely loves pecans. The answer to creating a less cloyingly sweet filling was simple—paht! Not only is the red bean paste far less sugar-y than the typical custard-like filling of a traditional pecan pie, I knew my family would instantly appreciate the familiar flavor. I presented my little pie that Thanksgiving, and since then, I have been asked to make it every year. FOR THE PIE CRUST 1½ cups (210g) all-purpose flour (see Note) 1 tablespoon sugar 1 teaspoon salt ⅔ cup (152g) cold vegan butter, cut into ½-inch cubes 3 to 4 tablespoons ice water FOR THE PIE FILLING AND TOPPING ¾ cup (300g) brown rice syrup 6 tablespoons soy or oat milk 1 cup (320g) paht ¼ cup (50g) light brown sugar 4 tablespoons (57g) vegan butter, melted and cooled ½ teaspoon salt 1 teaspoon vanilla extract 2 cups (220g) chopped pecans 3½ tablespoons (35g) potato starch 1 cup (110g) pecan halves 1.Make the pie crust: In a food processor, combine the flour, sugar, and salt and pulse while adding the butter, a few pieces at a time. Add the ice water, 1 tablespoon at a time, until a dough starts to form. 2.Shape the dough into a ball. Do not handle more than necessary. Wrap with plastic and refrigerate for at least 4 hours, but best if overnight. 3.Preheat the oven to 350°F. 4.Make the pie filling and topping: In a medium bowl, combine the brown rice syrup, soy milk, paht, brown sugar, melted butter, salt, vanilla, chopped pecans, and potato starch. 5.Place the pie dough between two sheets of parchment paper. Using a rolling pin, roll out the pie dough gently until it is large enough to line a 9-inch pie pan. Ease the crust into the pan and trim any excess dough at the edges with kitchen shears or a sharp paring knife. Pour in the filling. Top the filling with pecan halves.6.Transfer the pie to the oven and bake until the pie filling sets (i.e., doesn't jiggle too much), 1 hour to 1 hour 15 minutes. Cool the pie on a wire rack for 2 hours before serving. From THE KOREAN VEGAN COOKBOOK: REFLECTIONS AND RECIPES FROM OMMA'S KITCHEN by Joanne Lee Molinaro, to be published on 10/12/2021 by Avery, an imprint of Penguin Publishing Group, a division of Penguin Random House, LLC. Copyright © 2021 Joanne Lee Molinaro

Joanne Lee Molinaro, known widely as “The Korean Vegan”, has always been a leader. A Lawyer, activist, runner, mentor, & viral TikToker, she's done it all & more! With 3.5 million social fans and growing, she now has a best-selling cookbook! Like her TikTok, the new cookbook, “The Korean Vegan Cookbook: Reflections and Recipes from Omma's Kitchen”, weaves together delicious veganized recipes with intimate stories and details on her life, both past and present. She talked to us about some of the recipes in the book and how her family influenced not only her plant-based diet journey but who she's become as a human. Beyond the food, Joanne explains some of the myths behind the popular notion that you can't veganize Korean food. And we hear about the concept diaspora and how she navigates her identity as Korean American. Last, we play a riveting round of rapid fire to find out her favorite vegan spot in Chicago, what her favorite cocktail is, whether she has a favorite TikTok, and her most loved recipe!

Joanne Molinaro and her alter ego, The Korean Vegan, are taking the food world by storm. A lawyer turned blogger turned TikTok star, Joanne has captivated millions of fans with her vegan takes on classic Korean recipes. But Joanne adds a twist in the form of deeply personal stories about her life, her family, and her role as a content creator. Her debut cookbook, The Korean Vegan Cookbook: Reflections and Recipes from Omma's Kitchen, is out Tuesday, Oct. 12th, and it's one of the season's most anticipated cookbooks. Joanne joins host Kerry Diamond to talk about her story and her favorite recipes. Joanne will be at Cherry Bombe Cooks & Books celebration on Saturday, Oct. 16th. Tickets and all-access passes are now on sale. Thank you to Kerrygold and Ace Hotel Brooklyn for supporting Radio Cherry Bombe. Radio Cherry Bombe is recorded at Newsstand Studios at Rockefeller Center in New York City.

Joanne Molinaro was deep into her career as a full-time attorney when she started blogging as The Korean Vegan, a nod to both her heritage and her curiosity about reimagining the cuisine she grew up on. She soon after launched a TikTok account that exploded and, along with her other platforms, boasts over 3.5 million fans. She's appeared on The Food Network and Al Jazeera English, been featured in the Los Angeles Times, The Washington Post, The Atlantic, NPR, and CNN, and has just released her debut cookbook + memoir, The Korean Vegan Cookbook.A Korean American woman, born in Chicago, Joanne's parents were both born in what is now known as North Korea. Their harrowing journey to the states led them to settle in Chicago. From her earliest days, she was deeply aware of inequity and felt an empathic call to advocacy, along with the impulse to help guide people through a process of change. That led her into the law, which remained her central devotion, literally, until the day before we recorded this conversation. Her TikTok (@thekoreanvegan), was started largely as a coping mechanism for the isolation caused by the global pandemic. She began posting content related to politics and life as a lawyer during quarantine. However, after a single post of her making Korean braised potatoes for dinner (while her husband taught a piano lesson in the background) went viral, Joanne shifted her attention to producing 60-second recipe videos while telling stories about her life, family, and the state of the world. She discovered an entirely new channel for advocacy and artistry in this most unusual place, one that both allows millions of people to see themselves in the stories, cultures, and yes, food, of others, and also serves as a powerful mechanism to advocate for inclusivity and change.You can find Joanne at: Website | InstagramIf you LOVED this episode:You'll also love the conversations we had with MILCK about creativity, music, carving your own path and representation.My new book SparkedCheck out our offerings & partners: Theragun: A deep muscle massage treatment, unlike anything you've ever felt. Feel better, move better, and recover faster with tension and soreness relief. Try Theragun for 30-days starting at only $199. Go to Therabody.com/GOODLIFE right now and get your Gen 4 Theragun today. Thumbtack: When you need to hire someone — a landscaper, a DJ, anyone — Thumbtack finds them for you for free. Get estimates right now from pros ready to do the job. Don't put off those projects any longer. Download Thumbtack and start crossing off your to-do list today.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

My guest today is known as THE KOREAN VEGAN. Joanne Lee Molinaro is an attorney by day and author and creator of Korean Vegan content. She shares how she turned a "hobby" into a new career, and how through this process dove deeper into her Korean customary foods and spices. Joanne believes that with a few easy to find, but special ingredients you can change a meal into something special. She shares a lot of her beautiful creations in her latest book THE KOREAN VEGAN. We not only talk about food, but we talk about the strength to leave a bad relationship, telling your folks you want to follow your dreams, and taking a chance when you have a "great job" to pursue something new. Enjoy Books: The Korean Vegan Website: www.thekoreanvegan.com Instagram/TikTok: @thekoreanvegan Banyan Botanicals: Banyan Botanicals was born out of love for the deep wisdom of Ayurveda. Their organic products and fresh content make Ayurveda accessible to just about anyone. Take Banyan's Dosha Quiz to learn your mind-body type at www.banyanbotanicals.com/mydosha Save 20% on your first order at www.banyanbotanicals.com/gabby Learn more about your ad choices. Visit megaphone.fm/adchoices

On this Episode of #WeNeedToTalk, Malynda chats with Joanne Molinaro aka The Korean Vegan. The two chat about her transition into veganism, how food played in a role in her life growing up,  sharing her culture with the world, the importance of family and her new cookbook, The Korean Vegan.  Joanne Lee Molinaro is a lawyer by day  and one of TikTok's hottest chefs of all time. Late last year, Joanne struck a chord with her stunning videos cooking classic Korean dishes and musings on justice, love, life, hardship, success, jealousy, and family. In two months, her Tiktok grew by over 2 million followers in 2 months (a video talking about her traditionally aloof father supporting her in her divorce - something that seemed very uncharacteristic of her Korean father- has over 10 million views).