Podcast appearances and mentions of jon kung

Lifestyle expert and award-winning fashion designer Peter Som as he is releasing his his highly anticipated debut cookbook FAMILY STYLE: Elegant Everyday Recipes Inspired by Home and Heritage on March 18, 2025 from Harvest (Harper Collins). In the book, Peter will showcase 100 effortless, chic recipes that pay homage to his identity, with nods to his Chinese American heritage-including dishes inspired by his grandma's Cantonese cuisine-as well as his childhood memories of growing up in the Bay area and his mom's love of French food. With praise from Ruth Reichl, Dorie Greenspan, and Jon Kung, Family Style infuses the art of dining in a sophisticated yet approachable manner and introduces readers to new flavor combinations to unleash creativity in the kitchen-whether you are making something on the fly or preparing a dinner for eight. Family Style features 100 elegant and accessible recipes reflecting Peter's unfussy approach to cooking. Home chefs will love Peter's personal tips on experiencing food 'The Family Style Way,' which includes a dining etiquette guide, as well as a 'What's in My Pantry' section with go-to items for your countertop, freezer, spice rack, and more. 

Lifestyle expert and award-winning fashion designer Peter Som as he is releasing his his highly anticipated debut cookbook FAMILY STYLE: Elegant Everyday Recipes Inspired by Home and Heritage on March 18, 2025 from Harvest (Harper Collins). In the book, Peter will showcase 100 effortless, chic recipes that pay homage to his identity, with nods to his Chinese American heritage-including dishes inspired by his grandma's Cantonese cuisine-as well as his childhood memories of growing up in the Bay area and his mom's love of French food. With praise from Ruth Reichl, Dorie Greenspan, and Jon Kung, Family Style infuses the art of dining in a sophisticated yet approachable manner and introduces readers to new flavor combinations to unleash creativity in the kitchen-whether you are making something on the fly or preparing a dinner for eight. Family Style features 100 elegant and accessible recipes reflecting Peter's unfussy approach to cooking. Home chefs will love Peter's personal tips on experiencing food 'The Family Style Way,' which includes a dining etiquette guide, as well as a 'What's in My Pantry' section with go-to items for your countertop, freezer, spice rack, and more. Become a supporter of this podcast: https://www.spreaker.com/podcast/arroe-collins-unplugged-totally-uncut--994165/support.

Lifestyle expert and award-winning fashion designer Peter Som as he is releasing his his highly anticipated debut cookbook FAMILY STYLE: Elegant Everyday Recipes Inspired by Home and Heritage on March 18, 2025 from Harvest (Harper Collins). In the book, Peter will showcase 100 effortless, chic recipes that pay homage to his identity, with nods to his Chinese American heritage-including dishes inspired by his grandma's Cantonese cuisine-as well as his childhood memories of growing up in the Bay area and his mom's love of French food. With praise from Ruth Reichl, Dorie Greenspan, and Jon Kung, Family Style infuses the art of dining in a sophisticated yet approachable manner and introduces readers to new flavor combinations to unleash creativity in the kitchen-whether you are making something on the fly or preparing a dinner for eight. Family Style features 100 elegant and accessible recipes reflecting Peter's unfussy approach to cooking. Home chefs will love Peter's personal tips on experiencing food 'The Family Style Way,' which includes a dining etiquette guide, as well as a 'What's in My Pantry' section with go-to items for your countertop, freezer, spice rack, and more. Become a supporter of this podcast: https://www.spreaker.com/podcast/arroe-collins-like-it-s-live--4113802/support.

Millennial Content Creator Chef, Jon Kung is our guest for Media that Made Me Queer where we talk about all of Final Fantasy, the Never Ending Story, She-Ra, My Little Pony and Janet Jackson. Find Jon here: https://www.tiktok.com/@jonkung https://www.instagram.com/jonkung https://www.youtube.com/@jonkung  Support Queer Movie Podcast on Patreon: https://www.patreon.com/thequeermoviepodcast  

On this episode of  The Common, Boston Globe Reporter Diti Kohli breaks down the evolution of Stop and Shop, and where the grocery store is headed. Then, listen to an excerpt from host Darryl C. Murphy's WBUR CitySpace interview with Chef and TikTok influencer Jon Kung. ____ Stop and Shop opened a swanky upgraded location in Allston Yards this summer. A couple of weeks later, the company announced that it would be closing more than 30 of its stores in New England, including 15 in Massachusetts. Both moves are part of a strategy that Stop and Shop hopes will keep it in the game. The Boston Globe's business reporter Diti Kohli recently did a deep dive into Stop and Shop's legacy, and what it shows about the current grocery industry in the state. Greater Boston's weekly podcast where news and culture meet.

What does food mean to you, your community and our planet? With ​​personal accounts from the kitchen to the operating room, chef and content creator Jon Kung and cardiologist Uma Valeti unpack how food cultivates creativity and offers opportunities to connect with and blend cultures. Exploring Valeti's experiences developing a healthier meat alternative, they discuss what it takes to overcome the impossible — whether that's saving a patient's life or transforming ideas around traditional foods — and how we can all make steps towards more sustainable cooking. 

What does food mean to you, your community and our planet? With ​​personal accounts from the kitchen to the operating room, chef and content creator Jon Kung and cardiologist Uma Valeti unpack how food cultivates creativity and offers opportunities to connect with and blend cultures. Exploring Valeti's experiences developing a healthier meat alternative, they discuss what it takes to overcome the impossible — whether that's saving a patient's life or transforming ideas around traditional foods — and how we can all make steps towards more sustainable cooking.

What does food mean to you, your community and our planet? With ​​personal accounts from the kitchen to the operating room, chef and content creator Jon Kung and cardiologist Uma Valeti unpack how food cultivates creativity and offers opportunities to connect with and blend cultures. Exploring Valeti's experiences developing a healthier meat alternative, they discuss what it takes to overcome the impossible — whether that's saving a patient's life or transforming ideas around traditional foods — and how we can all make steps towards more sustainable cooking.

Experiencing flavors from around the world is a priority for many consumers. Peanuts are a staple ingredient in traditional cuisines yet also find their way into new dishes with fresh takes on flavor pairings. Enjoying peanut foods is an easy way to pair familiar foods with the unfamiliar, ultimately allowing for more diverse palettes and opening the door to adventurous eating. Parents are also eager to raise more adventurous eaters. Diversifying a young palette can begin early with starting solids and including peanut foods in their diet. In this episode, we'll explore exciting ways that consumers, restaurants and new parents are being adventurous with peanuts through interviews with Jennifer Anderson of Kids Eat In Color, Amanda Lemein of Golin, and content creator, chef, and cookbook author Jon Kung. 

Do we really think Cary Grant invented a salad? Kung Food: Chinese American Recipes from a Third-Culture Kitchen 1 For The Table Related episodes: Chicken & Waffles with Carl Tart American Chinese Food with Edgar Momplaisir Ruth Wakefield & the Chocolate Chip Cookie Personal Foodways with Chris Scott Listen to Smart Mouth: iTunes • Google Podcasts • Pandora • Spotify • TuneIn • Libsyn • Amazon Music • Podurama Check out all our episodes so far here. If you like, pledge a buck or two on Patreon. If you'd rather make a one-time gift, I'm on Venmo and PayPal. Katherine TikTok Smart Mouth newsletter Smart Mouth IG Music: José Feliciano - California Dreamin' Notes on MSG: Dr. Ho Man Kwok and MSG and it continues... FDA 1,2,3 USDA Reddit 1,2 Sources: LA TImes 1,2 Food Network PBS Madame Wu

For our last episode this season, we're exploring what it means to cook from a third culture kitchen. There's been growing discussions online of what it means to be a third culture kid or a third culture individual. My guest today, Jon Kung, is one of the best people to speak to how third culture experiences can play out through food, cooking, and kitchen spaces. Jon is a popular Chinese American chef, content creator, and podcast host of 1 For the Table with legendary drag queen Kim Chi. Jon has amassed a following of over 2 million people for their unique style of third culture cooking, which blends cultural traditions, flavours, and ingredients that hold personal meaning to them. After graduating from Eastern Michigan University with a bachelor's degree in theatre arts and creative writing, and then earning a law degree from University of Detroit Mercy, Jon changed career paths to focus on cooking. They worked in some of the top Detroit kitchens before launching their successful Kung Food Market Studio pop-up. As the pandemic forced the pop-up to shut down, Jon turned to social media to create instructional and entertaining cooking videos that explore the vast Chinese diaspora, and apply culinary techniques of traditional Chinese cooking onto global flavours and ingredients. Jon is on the show today to discuss their debut cookbook, Kung Food: Chinese American Recipes from a Third Culture Kitchen. We explore what it means to cook through third culture lenses, the 2010s rebrand of American fusion cooking and its impact on the idea of authenticity and third culture expressions in food, TikTok food landscapes, how Jon translated their dishes and videos into a cookbook format, and Toronto's early 2000s obsession pizza obsession. Learn More About Jon:  Jon's Cookbook: Kung Food: Chinese American Recipes from a Third Culture Kitchen TikTok: @jonkung Instagram: @jonkung YouTube: @jonkung Threads: @jonkung Website: https://www.kungfood.kitchen/ 

“Expressing ourselves through food not only reflects our complicated identities, it affirms them,” says Jon Kung in his cookbook Kung Food: Chinese American Recipes from a Third Culture Kitchen. In this episode we talk about how cooking authentically from your own personal experience and freeing yourself from the strict dogma of “traditional cuisine” can take the intimidation out of cooking and keep you truly inspired. Jon Kung is the popular Chinese American chef, content creator and podcast host who has amassed an online following of more than 2 million people for their unique style of third culture cooking, blending cultural traditions, flavors and ingredients that are meaningful and personal to them. Jon creates instructional yet entertaining cooking videos exploring the vast Chinese diaspora and applying culinary techniques of traditional Chinese cooking (stir-frying, braising, creating broths, using a cleaver) onto global flavors and ingredients. In addition to developing recipes, Jon hosts the podcast 1 For The Table with his close friend, legendary makeup mogul and extraordinary drag queen Kim Chi. Their debut cookbook is Kung Food: Chinese American Recipes from a Third Culture Kitchen. See omnystudio.com/listener for privacy information.

We're celebrating a FULL PAGE feature in Variety Magazine with a guest who is not just a snack, he is the hole meal. Cookbook author and social media star Jon Kung (@jonkung) has been gay all over the globe and he has the stories to prove it. We discuss:-getting caught in a Hong Kong gay bar-dating someone with the same name-horny cartoons-a certain Oscar winner's social media presenceplus Eric asks, "what meds are you on?"**********************************************************************Read the Variety article here!HORNY MERCH! www.gayasspodcast.comLIVE SHOW TICKETS! (May 9th in LA)BONUS EPISODES! patreon.com/gayasspodcastFollow Jon on Instagram (@jonkung), Twitter (@chefjonkung), and find his podcast with Kim Chi & cookbook here!: https://beacons.ai/jonkung Follow Eric (@ericwillz) and Gay Ass Podcast (@gayasspodcast) and tag me if you liked!Stay gay.Support this show http://supporter.acast.com/thats-a-gay-ass-podcast. Hosted on Acast. See acast.com/privacy for more information.

Jon Kung grew up as a “third-culture” kid: born in Los Angeles, raised in Hong Kong and Toronto, and now living in Detroit. When the pandemic shut down his immensely popular pop-up, he turned to social media as a creative way to teach and inspire. With over 1.7 million followers on TikTok and over 550,000 on YouTube, his logical next step was a cookbook, and Jon Kung's “Kung Food” is here.Stephanie's Dish Newsletter is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit stephaniehansen.substack.com/subscribe

Jon Kung grew up as a “third-culture” kid: born in Los Angeles, raised in Hong Kong and Toronto, and now living in Detroit. When the pandemic shut down his immensely popular pop-up, he turned to social media as a creative way to teach and inspire. With over 1.7 million followers on TikTok and over 550,000 on YouTube, his logical next step was a cookbook, and Jon Kung's “Kung Food” is here.Stephanie's Dish Newsletter is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit stephaniehansen.substack.com/subscribe

Swanner and Judd talk about: RuPaul; The Bachelor; Traitor; Loudermilk; Connors; Survivor; The Connors; Blue-Eyed Samurai; Jon Kung; Argyle; and more! Left Click To Listen, Right Click Here To Download

This bonus episode of Climate Rising features an episode from the Harvard Chan School of Public Health's podcast "Better Off" that explores the intersection of decarbonization and public health. While decarbonization requires shifting away from fossil fuels, this episode emphasizes the equally crucial health reasons to do so – especially for natural gas stoves. Tune in for a thoughtful conversation led by Anna Fisher-Pinkert of the Harvard Chan School of Public Health and her guests Brady Seals, Drew Michanowicz, and Jon Kung. Guest/Host: Anna Fisher-Pinkert, Director of Digital Strategy at Harvard T.H. Chan School of Public Health Brady Seals, Manager of RMI's Carbon-Free Buildings program Drew Michanowicz, senior scientist, PSE Healthy Energy Jon Kung, Chef For transcripts and other resources, visit climaterising.org

This week, we catch up with Drag Queen and Makeup Mogul Kim Chi to talk about #DragQueensEating, food and drag, starting their podcast, and their One: Miyeokguk, Korean Seaweed Soup. Kim Chi is a drag queen, the CEO and owner of Kim Chi Chic Beauty, and the co-host of the podcast 1 for the Table with Jon Kung. You can follow them on Instagram @kimchi_chicHelp support The One Recipe, and shows from APM Studios that bring people together, with a donation of any amount today.

Today on the show we have a really fun conversation with Jon Kung, a Detroit-based chef and TikTok creator we've fallen hard for over the past couple years. We wanted to have Jon in the studio to talk a little bit about his cooking videos on YouTube and his life online and off, but mostly we wanted to dig into his terrific new book, Kung Food: Chinese American Recipes from a Third-Culture Kitchen. We hope you enjoy this conversation.Do you enjoy This Is TASTE? Drop us a review on Apple, or star us onSpotify. We'd love to hear from you.MORE FROM JON KUNG:Baba Ghanoush: The Perfect Twist for Your Toast [YouTube]Jon Kung, the Self-Taught Chef Who Went Viral [Financial Times]Marriage Proposal Hidden in the Detroit Chef's Debut Cookbook [Hour Detroit]This Is TASTE 223: Abra Berens [TASTE]

This week, we catch up with Chef Jon Kung to talk about his “Farmer Jack era Detroiter” persona, his travels around the country thanks to his debut cookbook, Kung Food: Chinese American Recipes from a Third-Culture Kitchen, and honing in on his fusion cooking with his One: Spaghetti and Lion's Head Meatballs. He's the co-host of the podcast 1 for the Table with Kim Chi, and you can find his cooking videos on YouTube, TikTok, and Instagram @jonkung.Broadcast dates for this episode:November 14, 2023 (originally aired)Help support The One Recipe, and shows from APM Studios that bring people together, with a donation of any amount today.

If you're a foodie on TikTok, you may very well know Detroit-based chef Jon Kung. Their debut cookbook, Kung Food, features 100 recipes — from broths and condiments to noodles and dumplings. They describe the spread as Chinese American recipes from a third-culture kitchen. GUEST: Jon Kung, chef and author of Kung Food ___ Looking for more conversations from Stateside? Right this way. If you like what you hear on the pod, consider supporting our work. Music from Blue Dot Sessions.See omnystudio.com/listener for privacy information.

Like many others, Jon Kung figured law school would be a safe harbor to weather the storms of the Great Recession. But after emerging from the University of Detroit Mercy School of Law in 2011, Kung changed course.Kung, who is non-binary, says the realization the practice of law was not for them hit after they helped the local prosecutor's office achieve a conviction in a murder trial. They received a full-time job offer with that office, but decided to turn down the job offer and look for other work. Over the next several years, they established themselves in the Detroit culinary scene, hosting secret pop-up dinners and dumpling classes, and honing their take on “Third Culture cuisine.” Kung was born in Los Angeles, and spent their childhood in Hong Kong and Toronto before landing in Michigan for college and law school. Their recipes combine elements of Chinese and North American cuisines and cooking techniques. “This new fusion that I'm referring to as ‘third culture' takes a more thoughtful approach to the genre,” Kung writes in the introduction to their new cookbook, Kung Food: Chinese American Recipes from a Third-Culture Kitchen. “Third culture embraces each side as equal, drawing from a lived experience that is immersed in both or multiple cultrues, once again taking the mentality of the American culinary renaissance that came around in the 2010s and granting the rest of us the ability to take part in it.” In this episode of the Modern Law Library, Kung discusses their new cookbook with the ABA Journal's Lee Rawles—who made the Beef & Broccoli Potpie, the Shrimp Paste Dumplings and the Parmesan-Curry Egg Fried Rice from the book—and shares their favorite meal tips for starving law school students. Kung also shares how they went from word-of-mouth pop-ups to social media fame. In 2020, when the pandemic made their pop-up meals impossible and the murder of George Floyd prompted massive protests in their home state, Kung began using their TikTok account @jonkung as a place to find community and share recipes. They quickly began gaining followers, and started being approached to partner with brands on projects like developing recipes based on anime series. Kung shares the story of how they were offered the publishing deal for Kung Food, and what it's like to be a social media influencer.

Like many others, Jon Kung figured law school would be a safe harbor to weather the storms of the Great Recession. But after emerging from the University of Detroit Mercy School of Law in 2011, Kung changed course.Kung, who is non-binary, says the realization the practice of law was not for them hit after they helped the local prosecutor's office achieve a conviction in a murder trial. They received a full-time job offer with that office, but decided to turn down the job offer and look for other work. Over the next several years, they established themselves in the Detroit culinary scene, hosting secret pop-up dinners and dumpling classes, and honing their take on “Third Culture cuisine.” Kung was born in Los Angeles, and spent their childhood in Hong Kong and Toronto before landing in Michigan for college and law school. Their recipes combine elements of Chinese and North American cuisines and cooking techniques. “This new fusion that I'm referring to as ‘third culture' takes a more thoughtful approach to the genre,” Kung writes in the introduction to their new cookbook, Kung Food: Chinese American Recipes from a Third-Culture Kitchen. “Third culture embraces each side as equal, drawing from a lived experience that is immersed in both or multiple cultrues, once again taking the mentality of the American culinary renaissance that came around in the 2010s and granting the rest of us the ability to take part in it.” In this episode of the Modern Law Library, Kung discusses their new cookbook with the ABA Journal's Lee Rawles—who made the Beef & Broccoli Potpie, the Shrimp Paste Dumplings and the Parmesan-Curry Egg Fried Rice from the book—and shares their favorite meal tips for starving law school students. Kung also shares how they went from word-of-mouth pop-ups to social media fame. In 2020, when the pandemic made their pop-up meals impossible and the murder of George Floyd prompted massive protests in their home state, Kung began using their TikTok account @jonkung as a place to find community and share recipes. They quickly began gaining followers, and started being approached to partner with brands on projects like developing recipes based on anime series. Kung shares the story of how they were offered the publishing deal for Kung Food, and what it's like to be a social media influencer.

Like many others, Jon Kung figured law school would be a safe harbor to weather the storms of the Great Recession. But after emerging from the University of Detroit Mercy School of Law in 2011, Kung changed course.Kung, who is non-binary, says the realization the practice of law was not for them hit after they helped the local prosecutor's office achieve a conviction in a murder trial. They received a full-time job offer with that office, but decided to turn down the job offer and look for other work. Over the next several years, they established themselves in the Detroit culinary scene, hosting secret pop-up dinners and dumpling classes, and honing their take on “Third Culture cuisine.” Kung was born in Los Angeles, and spent their childhood in Hong Kong and Toronto before landing in Michigan for college and law school. Their recipes combine elements of Chinese and North American cuisines and cooking techniques. “This new fusion that I'm referring to as ‘third culture' takes a more thoughtful approach to the genre,” Kung writes in the introduction to their new cookbook, Kung Food: Chinese American Recipes from a Third-Culture Kitchen. “Third culture embraces each side as equal, drawing from a lived experience that is immersed in both or multiple cultrues, once again taking the mentality of the American culinary renaissance that came around in the 2010s and granting the rest of us the ability to take part in it.” In this episode of the Modern Law Library, Kung discusses their new cookbook with the ABA Journal's Lee Rawles—who made the Beef & Broccoli Potpie, the Shrimp Paste Dumplings and the Parmesan-Curry Egg Fried Rice from the book—and shares their favorite meal tips for starving law school students. Kung also shares how they went from word-of-mouth pop-ups to social media fame. In 2020, when the pandemic made their pop-up meals impossible and the murder of George Floyd prompted massive protests in their home state, Kung began using their TikTok account @jonkung as a place to find community and share recipes. They quickly began gaining followers, and started being approached to partner with brands on projects like developing recipes based on anime series. Kung shares the story of how they were offered the publishing deal for Kung Food, and what it's like to be a social media influencer.

It's our favorite time of year – Fall Cookbook season! We're joined by baker Samantha Seneviratne, author of Bake Smart, who tells us about her favorite baking techniques, including a butter trick that creates the creamy texture in her Gooey Cranberry Crumb Cake. Then, chef and content creator Jon Kung talks about his debut cookbook, Kung Food: Chinese American Recipes from a Third-Culture Kitchen. He tells us about his cultural identity as a “third-culture kid,” how he experienced multiple cultures at once while growing up, and how he applies that experience to his fusion cooking. He shares a recipe for reimagined Hong Kong Style Chicken and Waffles. Then, Rose Previte, author of the new book Maydan: Recipes from Lebanon and Beyond, talks about travels and her cultural background that influenced her award-winning restaurant and her interest in dishes cooked over fire like Omani Grilled Shrimp Kebabs.Broadcast dates for this episode:November 3, 2023 (originally aired)Donate to The Splendid Table today and we will show our appreciation with a special thank-you gift.

Self-taught cook Jon Kung's new cookbook includes recipes from his childhood in Hong Kong and Toronto, and time spent living in Detroit. There are instructions for making dishes such as Vegan Fried Chicken Sandwiches, Buffalo Chicken Rangoon and Hong Kong Chicken and Waffles. Kung joins us to talk about the cookbook, which is out today. PORK AND CHIVE DUMPLINGS Think of this as a good starter recipe when you're learning how to make dumplings, and especially how to fold them. Because there are no hard or sharp ingredients (like carrots or cabbage), they're easy to fold without ripping the wrapper. This is probably the most common dumpling filling, both in China and in the US, and it is equally good for any cooking method. Makes 12 dumplings 1 teaspoon cornstarch 4 ounces ground pork 1 cup minced fresh Chinese chives (also called nira green or garlic chives) 1 tablespoon Shaoxing wine 1 teaspoon light soy sauce 1 teaspoon dark soy sauce 12 dumpling wrappers, circular or square Dumpling Dipping Sauce (see below), for serving In a large bowl, mix the cornstarch with 2 teaspoons cool tap water until smooth. Add the pork, chives, wine, and light and dark soy sauces and mix until uniform in texture. Set a small bowl of water on your work surface. Place the dumpling wrappers on a cutting board and use a small spoon to add about 2 teaspoons of the filling to the center of each wrapper. This is the simplest way to fold: Dip a finger into the water and moisten the edges of the bottom half of the wrapper, then fold the top over the bottom, enclosing the filling while pushing out any trapped air. Press on the edges to seal. You can moisten and pleat the sealed edges, if desired. Repeat with the remaining wrappers. Proceed to steam, boil, pan-fry, or deep-fry the dumplings following the instructions below. Serve with dipping sauce on the side. Note: Store-bought wrappers come in a few varieties, including Hong Kong–style ones made yellow by the addition of an alkaline solution (or food coloring) to the dough, green ones made using spinach, and very large squares and rectangles for egg rolls. But the basic ones you need are the palm-size circles (usually labeled “dumpling wrapper”) and squares (usually “wonton wrapper”). When making dumplings, the number you end up with will depend on how much filling you include in each one. It's always a good idea  to have extra wrappers on hand, too, as sometimes they get stuck together or torn.

Detroit chef and social media star Jon Kung sits down with Ann and James to discuss his new book: "KUNG FOOD: Chinese American Recipes from a Third Culture Kitchen."

Chef Jon Kung, who is prepping next week's launch of his first cookbook, "Kung Food: Chinese American Recipes from a Third Culture Kitchen", has led one of the more interesting lives on planet earth. And, in between advocating for induction stoves and new ideas about cultural and culinary identity, he still manages to scandalize the old-timers on the Detroit River with his aggressive paddleboarding.Pre-order "Kung Food" here!Follow Tobin @jewslovetrees on Instagram and Tiktok.Get Must Love Trees: An Unconventional Guide.Questions? Comments? ITCOTpod@gmail.com

C Pam Zhang is the author of the acclaimed novel How Much of These Hills Is Gold. Her new book, Land of Milk and Honey, is set in a near future where smog has choked out almost all agriculture, and where a chef is lured to cook at a reclusive mountain institute for the global elite with the promise of produce. It's a gripping book about power and politics and, mostly, a love letter to food, and we're thrilled to have her on the show to discuss it.Also on the episode, Aliza and Matt preview more fall cookbooks they are really enjoying including new books from Jon Kung, Sohla El-Waylly, two Italian wine experts, James Park, the Pie Hole in Los Angeles, and Alicia Kennedy. Don't forget to smash that pre-order button. Fall cookbook season is here. MORE FROM C PAM ZHANG:See It Slant [The Cut]The Pen Ten: An Interview with C Pam Zhang [Pen America]Buy: Land of Milk and Honey

Asian food is one of the fastest growing dishes in popularity, and that's almost exclusively because of its popularity on social media, particularly TikTok and Instagram. On today's episode, Newsweek's H. Alan Scott will chat with three experts on Asian cuisine: Kim Chi (RuPaul's Drag Race) and Jon Kung from the podcast ‘1 For the Table,' and Jimmy Guo, who came in second on Sweden's Master Chef. Hopefully you'll leave this episode hungry and eager to explore all the many amazing things Asian food has to offer. 1 For the Table: https://www.instagram.com/1forthetable/ Kim Chi: https://www.instagram.com/kimchi_chic/ Jon Kung: https://www.instagram.com/jonkung/ Jimmy Guo: https://www.instagram.com/jimmyguo/ Visit Newsweek.com to learn more about the podcasts we offer and to catch up on the latest news. While you're there, subscribe to Newsweek's ‘For the Culture newsletter. Follow H. Alan Scott on everything at @HAlanScott. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Stanzi discusses the importance of knowing how to cook as an adult with chef Jon Kung. if you don't know how to cook at this point in your life, how about you grow up? Advertising Inquiries: ⁠⁠⁠matthew@moonbeam-media.com⁠⁠⁠ Social Channels: Follow Stanzi on IG: ⁠⁠⁠@StanziPotenza⁠⁠⁠ Follow Stanzi on TikTok: ⁠⁠⁠@StanziPotenza⁠⁠⁠ Follow What Fresh Hell Is This? on IG: ⁠⁠⁠@StanziPodcast⁠⁠⁠ Follow What Fresh Hell Is This? on TikTok: ⁠⁠⁠@StanziPodcast⁠⁠⁠ Don't forget to follow the podcast for free wherever you're listening or by using this link: ⁠⁠⁠bit.ly/WhatFreshHellIsThisPodcast⁠⁠⁠ If you like the show, telling a friend about it would be amazing! You can text, email, Tweet, or send this link to a friend: ⁠⁠⁠bit.ly/WhatFreshHellIsThisPodcast⁠⁠⁠ What Fresh Hell Is This? is a ⁠⁠⁠Pod People Original Series⁠⁠⁠.

What's it like to be famous on TikTok? Ask Chef Jon Kung who has 1.5 million followers on there and is frequently on lists of TikTok's best food accounts. Learn how he went from being a chef in Detroit to being a full-time TikToker, what his process is, whether he writes his narrations or improvises them, what kind of camera he uses, how he thinks about his sex appeal, and the impact he's had on his subscribers. See acast.com/privacy for privacy and opt-out information.

In this deep-dive interview, V takes a closer look at one of their favorite social media outlets, TikTok, and why the popular platform has left Twitter and Instagram in the dust as it has risen to fame. V brings on TikTok personalities Lamar Dawson and Jon Kung to talk about how they've found community online in the culinary and music spaces. We'll hear about what opportunities the platform has opened up for them, what it's really like behind the scenes of producing a video and keeping up with trends, and what it means to become TikTok famous and get paid for going viral.     Follow Lamar on all social platforms at @dirrtykingofpop. Chef Jon Kung can be found on TikTok at @chefjonkung. Keep up with V on TikTok at @underthedesknews and on Twitter at @VitusSpehar. And stay up to date with us on Twitter, Facebook, and Instagram at @LemonadaMedia.    Click this link for a list of current sponsors and discount codes for this show and all Lemonada shows go to lemonadamedia.com/sponsors. Joining Lemonada Premium is a great way to support our show and get bonus content. Subscribe today at bit.ly/lemonadapremium. See omnystudio.com/listener for privacy information.

It's that time of year when Muñoz brings you the best of Queer Foodie Coming Out stories, thoughts on it getting better, and Pride insight from a selection of his favorite guests. This week join him as he explores standing in your truth with clips from episodes featuring Claire Rouger & Rosemary Kimani, Chef Maria Mazon, Chef Jon Kung, and Chef Marcelle Afram. Please go show them all the love as they continue to shine in their culinary excellence!Stay tuned for more Pride fabulosity!Mouth Merch is where you go from fan to super fan! For the months of May, June, & July Muñoz will be donating all proceeds of any PRIDE merch purchased to the Ali Forney Center here in NYC.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Jon Kung, a Detroit chef, has exploded in popularity with his TikTok cooking lessons. Kung joins Ann Delisi to talk about third culture food and the success he's found in recent years. You can follow him on TikTok, Instagram, and YouTube @chefjonkung.

Detroit-based Chef Jon Kung is a TikTok star, whose videos inspire people to cook at home and is known for his clear-cut recipe instructions, joined me on Dec. 2, 2021.  @chefjonkung on TikTok

On today's episode, Feedfeed's @alexawhatsfordinner chats with Jon Kung AKA @chefjonkung on social media. Jon Kung is a detroit-based former restaurant cook with Chinese roots. He calls himself a "third culture" cook, in that he embodies the cultures of his Chinese parents along with the culture of his Western upbringing. Listen in for the story of his culinary evolution along with some really helpful holiday cooking tips that may change the game for you!Heritage Radio Network is a listener supported nonprofit podcast network. Support The Feedfeed by becoming a member!The Feedfeed is Powered by Simplecast.