Podcasts about mission chinese

Today's guest is comedian, podcaster, and writer Youngmi Mayer.Youngmi is one of the very first people we profiled on MOTHER 10 years ago, back when she—and her ex-husband Danny Bowien—were food world darlings thanks to their restaurant, Mission Chinese Food.It wasn't until several years after becoming a mother that Youngmi finally vocalized the goal she'd had since she was a kid—and was too embarrassed to say out loud—she wanted to be a stand-up comedian. She chronicles this experience—as well as the rise and fall of Mission Chinese—in her brand-new memoir, I'm Laughing Because I'm Crying.The bulk of the book covers her personal history of being raised in Korea by a Korean mother and American father, as well as the powerful stories of the many ancestors that came before her. As the title suggests, the book is at times funny and deeply emotional, as it touches on issues of colonialism, abuse, love, death, motherhood, and generational trauma.In today's conversation, we talk to Youngmi about what she's happily inherited from her own parents, her big breaks in comedy, raising a tween son in a world steeped in misogyny, and her ultimate goal of being relatable.  You can follow Youngmi at @ymmayer on Instagram.Today's episode is brought to you by three mom-owned brands we love—Tubby Todd, Minted, and Ritual. See a list of their exclusive offerings for our listeners, below.~Check out Minted.com and use code MOTHER24 for 20% off holiday cards and 15% off gifts through December 31, 2024.~Visit Ritual.com/mothermag for 25% off your first month of Ritual.~Head over to TubbyTodd.com and use code MOTHERMAG15 for 15% off your next order.Please follow, rate, and leave us a review!For more on Youngmi's story, check out these great interviews:New York Times (article)Add To Cart (podcast)Hairy Butthole (podcast)Feeling Asian (podcast)For more stories about motherhood and so much more, visit mothermag.com and follow @mothermag on Instagram.The MOTHER Podcast is produced by Em Roberts and Ali Alquiza.  

Paul Spain is joined by Gerard Quinn, Director of UC Centre for Entrepreneurship, to discuss tech news from around the world, and how UCE are helping future entrepreneurs and innovators begin their journey. NASA's Capstone Mission launched by Rocket Labs Wellington's Qual IT's offshore sale US and UK to share biometric data for border control MI5 and FBI warn of China's 'Immense' threat A billion Chinese citizen details leaked Starlink's satellite internet service for boats Dutch university makes profit from returned ransomware pay out

Christopher Olson is a police officer for the City and County of San Francisco Police Department. Officer Olson is currently a bomb technician assigned to the Explosive Ordinance Disposal (EOD) division of the SWAT team. Chris has worked numerous positions in the SFPD for over fifteen years. Some of them include: all aspects of patrol, mayor's detail, undercover plainclothes investigations, and the Specialist team. Chris was born and raised in San Francisco. I met him when we worked together at SFPD. We shared an awesome meal at Mission Chinese in San Francisco years ago and have been friends talking about & eating great food ever since. On this podcast episode Chris talks about his adventurous childhood eating,  his travels all over the world, Lutefisk, local San Francisco food staples, willingness to try just about anything the menu, family, a little more insight to my cooking career, and his wife's family business Kevin's Natural Foods. Kevin's Natural Foods (not a sponsored ad) https://www.kevinsnaturalfoods.comShow Noteshttps://www.foodoriginspodcast.comSpecial Thanks to Rise Above Performance Traininghttps://www.riseabovestrength.com

Hello All and welcome to another Art Beat Radio episode, a continuation of LAST WEEK's episode: Culture food: Chinese edition. In this week's episode our hosts Brian, Eric, Aaron, Alexa, and Katie will discuss Chinese food with a special guest,  Chef Danny Bowien, Owner of Mission Chinese restaurant. We chat with Chef Danny about his culinary experience, while learning all about Chinese food and culture!Transcription:Aaron: Hello everybody my name is Aaron! Welcome back to the program, the friendliest place on Earth!Brian: Hello ladies and germs, this latest episode we're going to be interviewing a chef! His name is Danny Bowien. All the way from the big apple, so we can take a bite out of this topic!!Randi: Hey Brian, did you know that Chinese food is one of the healthiest cuisines in the world?!Brian: No I didn't, but did you know, that China is the homeland of tea!?Randi: Wow! Also, China uses 45 billion pairs of chopsticks a year! Nancy: I didn't know that!!!Brian: Well, hello ladies and gentlemen, this is Brian Corner and it's time to interview our guest chef, Danny Bowien. We hope you enjoy it! Take it away Danny!Alexa: Hey Chef Danny! We're so happy to have you on our podcast! Thank you for being here! We're excited to get to know you and ask you some questions.Brian: Chef Danny, do you cook all kinds of vegetables and what are your favorites?Aaron: What got you hooked on cooking?Eric: What certain foods are eaten on the Chinese New Year among other traditions?Aaron: Is Chinese food your favorite cuisine?Brian: Where did you grow up, and what did you grow up eating?Alexa: Your ethnicity is Korean right? What made you fall in love with Chinese food and was there a specific moment?Eric: What do you love most about being a chef?Brian: If there was one thing you wanted people to know about Chinese cuisine, what would it be?Aaron: What are your favorite toppings on a pizza?Alexa: You have a few restaurants, you just put out a cook book, so what's next for you?Eric: What is Sichuan, and how is it used in Chinese food?Brian: Have you visited any other States, if so, which ones are your favorites?Katie: What's the hardest part about being a chef?Aaron: Do you have to go to school to be a chef?Alexa asking for Sergio: What is your favorite dish to make?Brian: Do you have any advice to give us about cooking?Eric: Do you know how to cook orange chicken and other Chinese-American foods?Alexa: Wow, Danny, thank you so so much for answering all our questions. Maybe next time, you can come to Long Beach, and cook us some food!Everyone: Yum!!!!!!Everyone Thanks Danny, End of interview. Jamie: Wow, what a stimulating interview!Nancy: I learned so much from Danny. Thank you guys so much for listening to this episode.Randi: But before we go, we just want to sayEveryone: BYEEEEEEE!! 

 Hello All and welcome to Another Art Beat Radio episode. In this week's episode: Culture food: Chinese edition, Brian, Eric, Aaron, Alexa, and Katie discuss Chinese food with a special guest,  Chef Danny Bowien, Owner of Mission Chinese restaurant. We chat with Chef Danny about his culinary experience, while learning all about Chinese food and culture!Transcription: Aaron: Hello everybody my name is Aaron! Welcome back to the program, the friendliest place on Earth! Brian: Hello ladies and germs, this latest episode we're going to be interviewing a chef! His name is Danny Bowien. All the way from the big apple, so we can take a bite out of this topic!! Randi: Hey Brian, did you know that Chinese food is one of the healthiest cuisines in the world?! Brian: No I didn't, but did you know, that China is the homeland of tea!? Randi: Wow! Also, China uses 45 billion pairs of chopsticks a year! Nancy: I didn't know that!!! Brian: Well, hello ladies and gentlemen, this is Brian Corner and it's time to interview our guest chef, Danny Bowien. We hope you enjoy it! Take it away Danny! Alexa: Hey Chef Danny! We're so happy to have you on our podcast! Thank you for being here! We're excited to get to know you and ask you some questions.Brian: Chef Danny, do you cook all kinds of vegetables and what are your favorites? Aaron: What got you hooked on cooking? Eric: What certain foods are eaten on the Chinese New Year among other traditions?Aaron: Is Chinese food your favorite cuisine? Brian: Where did you grow up, and what did you grow up eating? Alexa: Your ethnicity is Korean right? What made you fall in love with Chinese food and was there a specific moment? Eric: What do you love most about being a chef?Brian: If there was one thing you wanted people to know about Chinese cuisine, what would it be?Aaron: What are your favorite toppings on a pizza? Alexa: You have a few restaurants, you just put out a cook book, so what's next for you? Eric: What is Sichuan, and how is it used in Chinese food? Brian: Have you visited any other States, if so, which ones are your favorites? Katie: What's the hardest part about being a chef? Aaron: Do you have to go to school to be a chef? Alexa asking for Sergio: What is your favorite dish to make? Brian: Do you have any advice to give us about cooking? Eric: Do you know how to cook orange chicken and other Chinese-American foods? Alexa: Wow, Danny, thank you so so much for answering all our questions. Maybe next time, you can come to Long Beach, and cook us some food! Everyone: Yum!!!!!! Everyone Thanks Danny, End of interview. Jamie: Wow, what a stimulating interview!Nancy: I learned so much from Danny. Thank you guys so much for listening to this episode.Randi: But before we go, we just want to say Everyone: BYEEEEEEE!! 

I moved from San Francisco to New York, in February 2019, back before it was cool to turn tail on the tech mecca. Truth be told, I’ll always have a special place in my heart for San Francisco, but my girlfriend beckoned from Brooklyn.I’m writing this from my flight back to New York after over a week in SF. I spent much of it in an Airbnb next to Mr. Pickle’s on Van Ness Avenue and then a few days crashing at a fellow tech reporter’s apartment in the Outer Richmond. I ate Mission Chinese and La Taqueria, drank at Brass Tacks and The Monk’s Kettle, and made it up to Calistoga for a picturesque vineyard wedding.But did I spend any time working for you, dear reader? Yes, not to worry. I spent my days shuttling from South Park to the Presidio, catching up with venture capitalists, founders, tech media insiders, and senior tech executives. And I spent my nights getting drunk with them, eager for looser lips.Here are my key immediate takeaways:One source told me that even Insight Partners — which announced a $20 billion fund in February — has decided to seriously slow down big late stage private investments. Until recently, Insight looked like one of the last holdouts when it came to doing late stage deals even as the market unraveled. But now, like pretty much everyone else, it’s mostly focused on its existing portfolio.VC advice on the downturn — even Sequoia Capital’s presentation to founders — has felt too much like content marketing. For some startup CEOs it can feel a bit like you’re the goody two-shoes, “A” student in the classroom, when the teacher reprimands everyone. You think the rebuke applies to you, but really the message is meant for the troublemakers. But it’s the most diligent among us that take these admonitions personally. Founders need advice specific to their company. There’s a sense that there have been many software engineers who have been overpromoted in the bull cycle and that this downturn could force some coders to reset their expectations about their appropriate rank and pay.I spent much of my time asking sources what the overarching, thematic story of the downturn would be. One venture capitalist gave me my favorite answer: He argued that we’d look back on this downturn as a story of the perfect storm between retail and professional investor excesses. On the retail side, we saw the rise of Robinhood and Coinbase, and r/wallstreetbets trades on Kodak and GameStop. On the professional side, we saw firms like SoftBank and Tiger go so, so long without enough diligence to back it up.If I had to name a couple companies/firms that I think are most likely to represent this downturn, right now I’d name Instacart, Coinbase, Robinhood, GoPuff, Bird, Tesla, Tiger, and SoftBank. Though, right now, I think increasingly crypto is looking like it will be the category most associated with this cycle’s excesses.There’s been a lot of envy in traditional startup world of people who went over to the the crypto dark side. Now there’s all sorts of schadenfreude going on as crypto prices plummet. Some VCs are starting to admit (mostly in private) that they never really believed in crypto. Still, there’s so much money. Just as I was leaving the city, Coinbase announced that it was brutally laying off 18% of its staff, locking them out of their emails before they even had time to say goodbye.We’re overdue for a reckoning over who screwed over credulous investors with implausible SPAC deals. ~cough~ Chamath ~ cough ~ At least, Brad Gerstner’s Altimeter led the PIPE on its own terrible Grab SPAC deal. Andreessen Horowitz still remains, probably, the biggest nemesis of many firms in Silicon Valley. Sure, Tiger blew up the startup world. But what Tiger did was so unlike anything venture capital firms were doing, so there’s less professional jealousy. There are whispers that things aren’t as copacetic internally at a16z as might appear from their highly choreographed public communications. It would seem that part of the explanation for the explosion of funds at the firm has been the explosion of egos. Instead of resolving interpersonal conflicts on the consumer fund, let’s just create a gaming fund. In that light, it’s pretty amazing that the firm couldn’t figure out a way to keep Katie Haun. Consumer investing across the board seems challenged. What’s going on over at Popshop, Lunchclub, Cameo, and Clubhouse just to name a few? I guess investors simply wishing consumer investing into being without a strong new thesis wasn’t exactly an omen for the sector’s inevitable success. (I will say that Whatnot and BeReal remain two consumer plays that I’m still following.) What will it mean for this generation of consumer investors? Benchmark’s next generation consumer investor, Sarah Tavel, seems to have made her best investment in business-to-business company Chainalysis, last valued at $8.6 billion. Speaking of Benchmark, the firm deserves some credit for holding firm on its strategy as other venture firms’ fund sizes got crazy. Sure, Benchmark probably could have made way more money if it topped up its own investments — but then it might be taking the heat that Benchmark favorite Altimeter is getting right now over its overexuberance. There’s money and reputation to manage. Benchmark has always made enough money to value its reputation. (That’s something Travis Kalanick, Adam Neumann, Nirav Tolia, etc. surely gripe about.)Last year’s hype around venture capital firms indefinitely holding onto private companies long after they go public is looking like pure bubble thinking. Sequoia’s timing on its all-in-one, hold indefinitely “The Sequoia Capital Fund” looks a little more like one of the excesses from the bull market. But limited partners seem too afraid to do anything to unwind the strategy shift that seems designed to enrich the firm’s general partners. (Reach out to me if you have off-the-record intel on this.)Investors are dramatically slowing the pace of their investments. These funds are going to last years longer than they would have in bull times. Multi-stage investors seem more inclined to double-down on their existing portfolio companies than to make new bets. Bridge rounds are on everyone’s lips. Still, I heard from investors who had made secret Series B and C investments in companies this year. It’s a good time to make a bet on a company that got away for a hype-y Series A round.Startup founders think prospective employees want assurances that their company is really worth what the company says it is. Good private unicorns are in a bit of a bind. Prospective employees are now automatically giving their equity offers a mental haircut based on the market downturn. So good companies have an incentive to reaffirm their valuations with funding rounds during the downturn — even if it otherwise might be smarter to keep their valuations artificially low so as to maintain room to grow should conditions worsen. (I wish employees would get better at assessing companies based on fundamentals, rather than the last tick fundraising round. Employees are basically begging founders to maximize for valuation, which then minimizes employee upside.)Some small-to-medium sized companies are shopping themselves to their rival startups but it’s not always clear why the competitor would want to buy. Why take on additional burn and headcount when all you might end up getting is leads on some new customers? Sure, you might do some venture capital firm a favor, but what’s that really worth?There are some cracks in up-start media world. The most obvious tremor is at BuzzFeed where the stock has sunk 54% in a month. Reporters have been leaving in droves. Meanwhile, The Information lost one of its top editors — Martin Peers. He’s long been a central figure over there. The Information’s up-and-coming venture capital reporter Berber Jin departed to the Wall Street Journal, as did Sarah Krouse who will be covering Netflix for the Journal. Stephen Nellis returned to Reuters. Meanwhile spirits seem strong at my former employer, Bloomberg. The ascendance of the player-coach editor seems to have people upbeat. Sarah Frier is leading big tech coverage and Lucas Shaw (who has been a guest on Dead Cat) is running the show on Hollywood coverage. And somehow Bloomberg just lured back a former star reporter who had left to join the startup ranks: Alex Barinka — who left Bloomberg as a deals reporter to help launch Imran Khan’s Verishop before going over to Stitch Fix — is joining Frier’s team as a social media reporter based in LA. Next week I’m in Toronto for Collision where I’ll be interviewing Uncork Capital’s Andy McLoughlin, Real Ventures’ Janet Bannister, and Left Lane Capital’s Vinny Pujji on a panel Wednesday called “Survival of the leanest: The importance of being capital efficient.” Then, less than an hour later I’ll interview General Catalyst’s Hemant Taneja about responsible innovation. On Thursday, I’ll ask “Has the tech bubble burst... again?!” in a panel with FirstMark’s Matt Turck, Lux’s Deena Shakir, and Neo Financial’s Andrew Chau. Expect the most interesting tidbits in this newsletter late next week.Talking about Chesa Boudin on Dead CatMy first meeting in San Francisco started with a tour of The San Francisco Standard, the Michael Moritz-funded local news enterprise. My old editor Jonathan Weber — once the editor of tech media dot-com icon The Industry Standard — is the editor-in-chief over at the SF Standard. Weber, Dead Cat co-host Tom Dotan, and I met up for a nice dinner at The Morris in the Mission. After spending the evening discussing San Francisco District Attorney Chesa Boudin’s recall, Tom and I convinced Weber to come on the Dead Cat podcast and talk about the Standard and San Francisco politics.Tom thinks I’m going to get eviscerated by San Franciscans for my politics. This is something we’ve never seen before: a New Yorker opining on San Francisco local affairs. I did my best to offend conservatives and liberals alike, maligning the police while rooting for tech’s ascendant influence on San Francisco politics. Weber makes the case for objective, follow-the-reporting local news and outlines the real issues underpinning the recall. He explains how money is simultaneously to blame and not to blame for Boudin’s recall. And he defends the Standard against its critics for its influential story on Boudin’s refusal to make drug arrests. We interrogate what Boudin’s defeat means for the future of progressive politics and the city of San Francisco.Give it a listen.Read the automated transcript. Get full access to Newcomer at www.newcomer.co/subscribe

I moved from San Francisco to New York, in February 2019, back before it was cool to turn tail on the tech mecca. Truth be told, I'll always have a special place in my heart for San Francisco, but my girlfriend beckoned from Brooklyn.I'm writing this from my flight back to New York after over a week in SF. I spent much of it in an Airbnb next to Mr. Pickle's on Van Ness Avenue and then a few days crashing at a fellow tech reporter's apartment in the Outer Richmond. I ate Mission Chinese and La Taqueria, drank at Brass Tacks and The Monk's Kettle, and made it up to Calistoga for a picturesque vineyard wedding.But did I spend any time working for you, dear reader? Yes, not to worry. I spent my days shuttling from South Park to the Presidio, catching up with venture capitalists, founders, tech media insiders, and senior tech executives. And I spent my nights getting drunk with them, eager for looser lips.Here are my key immediate takeaways:One source told me that even Insight Partners — which announced a $20 billion fund in February — has decided to seriously slow down big late stage private investments. Until recently, Insight looked like one of the last holdouts when it came to doing late stage deals even as the market unraveled. But now, like pretty much everyone else, it's mostly focused on its existing portfolio.VC advice on the downturn — even Sequoia Capital's presentation to founders — has felt too much like content marketing. For some startup CEOs it can feel a bit like you're the goody two-shoes, “A” student in the classroom, when the teacher reprimands everyone. You think the rebuke applies to you, but really the message is meant for the troublemakers. But it's the most diligent among us that take these admonitions personally. Founders need advice specific to their company. There's a sense that there have been many software engineers who have been overpromoted in the bull cycle and that this downturn could force some coders to reset their expectations about their appropriate rank and pay.I spent much of my time asking sources what the overarching, thematic story of the downturn would be. One venture capitalist gave me my favorite answer: He argued that we'd look back on this downturn as a story of the perfect storm between retail and professional investor excesses. On the retail side, we saw the rise of Robinhood and Coinbase, and r/wallstreetbets trades on Kodak and GameStop. On the professional side, we saw firms like SoftBank and Tiger go so, so long without enough diligence to back it up.If I had to name a couple companies/firms that I think are most likely to represent this downturn, right now I'd name Instacart, Coinbase, Robinhood, GoPuff, Bird, Tesla, Tiger, and SoftBank. Though, right now, I think increasingly crypto is looking like it will be the category most associated with this cycle's excesses.There's been a lot of envy in traditional startup world of people who went over to the the crypto dark side. Now there's all sorts of schadenfreude going on as crypto prices plummet. Some VCs are starting to admit (mostly in private) that they never really believed in crypto. Still, there's so much money. Just as I was leaving the city, Coinbase announced that it was brutally laying off 18% of its staff, locking them out of their emails before they even had time to say goodbye.We're overdue for a reckoning over who screwed over credulous investors with implausible SPAC deals. ~cough~ Chamath ~ cough ~ At least, Brad Gerstner's Altimeter led the PIPE on its own terrible Grab SPAC deal. Andreessen Horowitz still remains, probably, the biggest nemesis of many firms in Silicon Valley. Sure, Tiger blew up the startup world. But what Tiger did was so unlike anything venture capital firms were doing, so there's less professional jealousy. There are whispers that things aren't as copacetic internally at a16z as might appear from their highly choreographed public communications. It would seem that part of the explanation for the explosion of funds at the firm has been the explosion of egos. Instead of resolving interpersonal conflicts on the consumer fund, let's just create a gaming fund. In that light, it's pretty amazing that the firm couldn't figure out a way to keep Katie Haun. Consumer investing across the board seems challenged. What's going on over at Popshop, Lunchclub, Cameo, and Clubhouse just to name a few? I guess investors simply wishing consumer investing into being without a strong new thesis wasn't exactly an omen for the sector's inevitable success. (I will say that Whatnot and BeReal remain two consumer plays that I'm still following.) What will it mean for this generation of consumer investors? Benchmark's next generation consumer investor, Sarah Tavel, seems to have made her best investment in business-to-business company Chainalysis, last valued at $8.6 billion. Speaking of Benchmark, the firm deserves some credit for holding firm on its strategy as other venture firms' fund sizes got crazy. Sure, Benchmark probably could have made way more money if it topped up its own investments — but then it might be taking the heat that Benchmark favorite Altimeter is getting right now over its overexuberance. There's money and reputation to manage. Benchmark has always made enough money to value its reputation. (That's something Travis Kalanick, Adam Neumann, Nirav Tolia, etc. surely gripe about.)Last year's hype around venture capital firms indefinitely holding onto private companies long after they go public is looking like pure bubble thinking. Sequoia's timing on its all-in-one, hold indefinitely “The Sequoia Capital Fund” looks a little more like one of the excesses from the bull market. But limited partners seem too afraid to do anything to unwind the strategy shift that seems designed to enrich the firm's general partners. (Reach out to me if you have off-the-record intel on this.)Investors are dramatically slowing the pace of their investments. These funds are going to last years longer than they would have in bull times. Multi-stage investors seem more inclined to double-down on their existing portfolio companies than to make new bets. Bridge rounds are on everyone's lips. Still, I heard from investors who had made secret Series B and C investments in companies this year. It's a good time to make a bet on a company that got away for a hype-y Series A round.Startup founders think prospective employees want assurances that their company is really worth what the company says it is. Good private unicorns are in a bit of a bind. Prospective employees are now automatically giving their equity offers a mental haircut based on the market downturn. So good companies have an incentive to reaffirm their valuations with funding rounds during the downturn — even if it otherwise might be smarter to keep their valuations artificially low so as to maintain room to grow should conditions worsen. (I wish employees would get better at assessing companies based on fundamentals, rather than the last tick fundraising round. Employees are basically begging founders to maximize for valuation, which then minimizes employee upside.)Some small-to-medium sized companies are shopping themselves to their rival startups but it's not always clear why the competitor would want to buy. Why take on additional burn and headcount when all you might end up getting is leads on some new customers? Sure, you might do some venture capital firm a favor, but what's that really worth?There are some cracks in up-start media world. The most obvious tremor is at BuzzFeed where the stock has sunk 54% in a month. Reporters have been leaving in droves. Meanwhile, The Information lost one of its top editors — Martin Peers. He's long been a central figure over there. The Information's up-and-coming venture capital reporter Berber Jin departed to the Wall Street Journal, as did Sarah Krouse who will be covering Netflix for the Journal. Stephen Nellis returned to Reuters. Meanwhile spirits seem strong at my former employer, Bloomberg. The ascendance of the player-coach editor seems to have people upbeat. Sarah Frier is leading big tech coverage and Lucas Shaw (who has been a guest on Dead Cat) is running the show on Hollywood coverage. And somehow Bloomberg just lured back a former star reporter who had left to join the startup ranks: Alex Barinka — who left Bloomberg as a deals reporter to help launch Imran Khan's Verishop before going over to Stitch Fix — is joining Frier's team as a social media reporter based in LA. Next week I'm in Toronto for Collision where I'll be interviewing Uncork Capital's Andy McLoughlin, Real Ventures' Janet Bannister, and Left Lane Capital's Vinny Pujji on a panel Wednesday called “Survival of the leanest: The importance of being capital efficient.” Then, less than an hour later I'll interview General Catalyst's Hemant Taneja about responsible innovation. On Thursday, I'll ask “Has the tech bubble burst... again?!” in a panel with FirstMark's Matt Turck, Lux's Deena Shakir, and Neo Financial's Andrew Chau. Expect the most interesting tidbits in this newsletter late next week.Talking about Chesa Boudin on Dead CatMy first meeting in San Francisco started with a tour of The San Francisco Standard, the Michael Moritz-funded local news enterprise. My old editor Jonathan Weber — once the editor of tech media dot-com icon The Industry Standard — is the editor-in-chief over at the SF Standard. Weber, Dead Cat co-host Tom Dotan, and I met up for a nice dinner at The Morris in the Mission. After spending the evening discussing San Francisco District Attorney Chesa Boudin's recall, Tom and I convinced Weber to come on the Dead Cat podcast and talk about the Standard and San Francisco politics.Tom thinks I'm going to get eviscerated by San Franciscans for my politics. This is something we've never seen before: a New Yorker opining on San Francisco local affairs. I did my best to offend conservatives and liberals alike, maligning the police while rooting for tech's ascendant influence on San Francisco politics. Weber makes the case for objective, follow-the-reporting local news and outlines the real issues underpinning the recall. He explains how money is simultaneously to blame and not to blame for Boudin's recall. And he defends the Standard against its critics for its influential story on Boudin's refusal to make drug arrests. We interrogate what Boudin's defeat means for the future of progressive politics and the city of San Francisco.Give it a listen.Read the automated transcript. Get full access to Newcomer at www.newcomer.co/subscribe

We are speaking with Reilly Brock, the former associate creative director at Imperfect Foods. Imperfect Foods is a DTC brand that was founded to fight food waste by finding a home for the imperfect or “ugly” fruits and vegetables that farms couldn't sell to grocery stores. This is one of Jonathan's favorite subjects and we will be diving into how you can reduce food waste in your own home, Imperfect Foods efforts to create a sustainable business while talking through the role a creative director has and how Reilly uses creativity to educate consumers. ReilIy has had an eclectic career from cooking tacos in food trucks to apprenticing through Europe and working at places like Mission Chinese food in SF. Following his passion for food he ultimately found that the lifestyle as a chef wasn't sustainable. Thereafter he pivoted to event planning and content marketing as a way to marry reading, writing and storytelling with his love for food.After he joined Imperfect, he learned to look upstream. It was eye opening to see all the stuff in the walk in fridge and think about how farmers would have outcomes of throwing away due to not being able to distribute it. All of us make choices about how we use food in our homes. We can all be that bridge between people who care about waste reduction part time and full time. Showing people at home, there's some common sense ways you can prevent waste before it starts. His role is the translator and storyteller between different worlds where customers can understand the scope and how we can all push ourselves to make a bigger impact. He talks about how 40% of waste in the supply chain happens in our homes. The top thing is shopping with intention and a plan. If you look at things that go to waste, its impulse buys -- hopeful kale purchasing.He advises to plan with the shelf life of your ingredients in mind. Prioritizing that over what you feel like eating for dinner. Herbs go to waste and it makes sense; they're tender, fragile and the recipe usually doesn't' call for the entire bunch so what do you do with parts you can't fully use? He also advises to clean your fridge at  least once a month and to get comfortable with rescue recipes that absorb ingredients from other recipes that can collect the motley crew of odds and ends.Early in his career, he was focused on “asset up” - executing at a velocity to keep telling a story one piece of content at a time. Over time he has realized that it should be strategy-down. It's tough because it takes people. A well-balanced team of strategic, and organizational thinkers, allows for awesome cross channel pushes. It takes more time and energy but allows for more impact. One part of his strategy is he tries to remember it's a two way street - it should be about us learning. When something doesn't get as much engagement, it's a great sign to learn, iterate and adapt. When you get comments from the community, that's free data and learnings as a creative to run with and lean on.Their open kitchen series is filled with amazing, thoughtful questions which pushed him to learn and solve. What are actual pain points and not just what are my goals for them to hear from them. It's about listening as much as it is a plan. Unfortunately, they don't teach you a lot about the environment in school. He learned relatively recently what all the numbers on the bottom of plastic bottles mean. Unfortunately, not all plastics are easily recyclable. We learned recently we need to educate people. Knowing what's in what you're consuming is unfortunately a really opaque landscape.Democratizing knowledge is fun to do as a mission driven brand. On the flip side, it's frustrating - companies can make it so hard for people to know what to do with materials that are hard or impossible to recycle. It's on YOU, consumers, to figure out what to do with them. It's hard to have to wade through it all. How do you make the right choice an easier choice to make? Real power is not to choose from a menu of options, but to create a menu of options. The real power is the people who choose what is or is not at the store. Stuff that is fantastic isn't even making it to the stores when it can/should be sold at retail.Their sustainability team has been exploring giving people a better default option. We're currently more or less the only company that makes it free/easy to recycle from your doorstep. Between delivery and packaging, they are exploring ways to cut that down. Insulated liners and gel packs are things you can't reuse around the house. They wanted to liberate people from gel pack freezer tetris and did an 80/20 analysis. They found it was these that are the biggest headache so after drop off they will take back the packs. The win was making a circular system despite how complicated it was. It requires customers to be meaningfully involved every week. But, a huge win to offer a better default option that closes the loop on a wasteful thing. They realized a bigger opportunity to make a scalable impact if they could be a full grocery store. They saw it as a chance to be a more meaningful part of customer's lives and shift from a niche thing to add to shopping experience to being a majority par.It's a balance to show that we're broadening and enhancing as opposed to changing. What is the throughline and how can I tell some new stories about our enhancements but that the DNA of our company is alive and well and intact. A huge reason food goes to waste in people's homes is due to dates -- dates are conservaate estimates of peak quality, not hard and fast predictions of food safety. Dates are usually designated at the state level. That, plus best buy, use by, sell by. When youre talking about canned beans or dried quinoa, evoo etc -- the date is one piece of data, but it's not the only or most important one. Use your common sense, best judgement and ability to research as well as senses to tell if it's still good to eat.

We had the pleasure of interviewing Dolo Tonight over Zoom video! “I’m Bill Nye-meets-Cartoon Network-meets-a rapper, all in one,” describes Dolo Tonight. The 23-year-old artist is vibrant, enthusiastic, and tapped into an array of cultures. Raised by artistic parents in the Central New Jersey town of Watchung, just outside of New York City, Dolo traces his creativity and analytical skills to his home life. He was encouraged to pursue his passions from an early age and an initial interest in the drums gave way to Jazz, Punk Rock and eventually Hip Hop after hearing Chance The Rapper’s influential album, Acid Rap. Dolo Tonight was drawn to the poetry and wordplay of Hip Hop as well as an ability to be honest and expressive. He began to study the art form, listening to different rappers and producers, and one day happened upon a chance encounter with the Grammy Award-winning mixer Michael Ashby (Cardi B, Fetty Wap) at Mission Chinese. Dolo recognized him and introduced himself, and only a short time later they began working together on music.2019’s “Blue” proved that the rapper had something special, 2020’s “Zoom” began to present his range. Employing a spacey sound, Dolo’s bright, melodic voice used planetary wordplay. “It’s a single that leads into the story of Back To Earth,” he says. The colorful video, directed by friend/rap peer Kayo Genesis, showed Dolo’s unique personality. Elsewhere, he and Ashby enlisted producers Aruu, JohnEcks, Dave Hirsh, and Austin Marc to cultivate the perfect canvas for an animated delivery and heartfelt lyrics for his debut project back To Earth We want to hear from you! Please email Tera@BringinitBackwards.com. www.BringinitBackwards.com #podcast #interview #bringinbackpod #foryou #foryoupage #stayhome #togetherathome #zoom #aspn #americansongwriter #americansongwriterpodcastnetwork Listen & Subscribe to BiB Follow our podcast on Instagram and Twitter! --- Support this podcast: https://anchor.fm/bringinbackpod/support

Food Truck Entrepreneur to serial restaurateur opening Mission Chinese in San Francisco and New York, operator of what Bon Appetit called one of the 10 Best New Restaurants, and one of the most important restaurants in America; James Beard semi-finalist for Best New Restaurant, and chef/operator of The Perennial – an environmentally sustainable restaurant. Recently, the James Beard Foundation as their Humanitarian of the Year recognized Chef Myint and his organization. Chef Anthony Myint is a man who never stops thinking about how to make a difference. His efforts and passion are now focused on “zerofoodprint”, a collaborative effort to engage restaurants in helping to combat climate change and save the planet through regenerative agricultural practices and a carbon neutrality focus. Join us for an interesting conversation about how chefs, restaurants, and culinary educators can unite to have a dramatic impact on the health of our planet.

From the industry’s painful beginnings when enslaved people worked for no wages—just tips—to the inappropriate behavior and abuses of power, come with us as we explore the history and legacy of the restaurant industry. We then visit one restaurant designing an entirely new, equitable model from scratch. Visit Visit https://page.ideo.com/food-podcast-7 for full show notes.

Give us feedback: mysciencebytes@gmail.com We discuss this week's hot science topics. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app --- Send in a voice message: https://anchor.fm/sciencebytes/message Support this podcast: https://anchor.fm/sciencebytes/support

It's the Mission Chinese drama, it's people as brands, it's everything that's fucked up!!

Today we are joined by Chef Danny Bowien. Danny is best known for his restaurant Mission Chinese and is known throughout the food industry as a very talented and innovative chef. Danny ends up kind of interviewing me for a decent portion of this episode because he’s just curious and friendly like that. We talk about quite a bit about the similarities and differences of the way creativity and expectations function in both the music and food industries, we discuss cooking at home and I get a bit of a lesson on how to cook in a Wok, and we end with Danny sharing a bit about Narx, his band with Geoff Rickly of Thursday and Chris Conley of Saves the Day. FEATURED LINKS Mission Chinese Food Danny Bowien on Twitter Danny Bowien on Instagram SHOW LINKS Carry the Fire Podcast Website Instagram Twitter Produced by Andy Lara at www.andylikeswords.com

Did you hear? Ruth died.  We briefly talk RBG, then get into getting baited by zoomers, the Mission Chinese scandal, the Paris Hilton documentary, the joys of apathy, the end of Keeping Up With The Kardashians, award shows, and which American fashion brands have managed to suspiciously survive the apparel implosion in America.  Today's theme: if you don't already know... Subscribe to more episodes of Not Really on http://www.patreon.com/notreally!     

We talk the bluecheck hack, Paul getting unsuspended, looming takedowns, cancel predictions, Gay Twitter, the so-called myth of cancel culture, trickle-down oppression, the competitive capitalism of public shaming, the Harper's Letter, why we podcast, the victim/villain binary, why gay men don't get offended, #JewishPrivilege, privilege as insult, the reclosing of L.A., the myth of dog whistles, the self-annihilation of the left, the Mission Chinese drama, settlement chasers, jealousy, the dopamine poison of being liked online, the insulation of wealth, the merciless guillotine of public relations, the elementary genius of Fox news, the latest gossip around Ghislaine, and so much more! Today's theme: "2y & 6m" by Cindy Relevant links: The Harper's Letter: https://harpers.org/a-letter-on-justice-and-open-debate/ Feeling Asian Podcast w/ Danny Bowien: https://open.spotify.com/episode/3BIONBt6nVFjw8ZN69wyZC?si=EJax5255TA2bQqnz9J36_w Caitlin Flanagan dunking on Jennifer Finney Boylan: https://twitter.com/CaitlinPacific/status/1282047624032346112?s=20 Ross Douthat's 10 Theses About Cancel Culture: https://www.nytimes.com/2020/07/14/opinion/cancel-culture-.html Patia's Legendary Guide: http://pfw.guide/ Subscribe to Not Really on Patreon for a brand new episode on Mary Kay Letourneau! http://www.patreon.com/notreally   

Going through all this adversity, going through all this difficulty, is what defines you. I'm just thankful to be cooking.—Chef Danny BowienIt was October, 2013, and Danny Bowien had just received word that his Manhattan restaurant, Mission Chinese, had been shut down by the health department for an array of violations, including an infestation of mice. Overwhelmed, embarrassed, and worried about his employees, Bowien, a rock-star rising chef, didn't know what to do. It was then that his phone rang. René Redzepi, the chef behind the world's best restaurant, Copenhagen's Noma, and Danny's close friend, said, “Chef, are you ready? They're coming for you. They smell blood. You're hurt, you're wounded and they're going to come for you.”But those weren't Bowien's only worries. At the same time, he was in the midst of opening the Lower East Side taqueria Mission Cantina. The health department issues distracted him, and he canceled a crucial research trip to Mexico. He opened Cantina before it was ready, and the reviews weren't good. Even Redzepi sent him an email saying his tortillas needed an upgrade. After a stretch of being celebrated by peers and customers alike, the once-rising chef was faltering.Redzepi coached Bowien through his challenges, telling him, “Everything's going to be okay, but you're going to need to handle this. You're going to be fine, but you just need to focus.” This encouragement, combined with tough love from another close friend, chef David Chang, founder of Momofuku, spurred Bowien into action. Despite resolving his issues with the health department, Bowien shuttered the original Mission Chinese and set out to start over in a newer, better location.Bowien came to terms with his adversity and the realization that it had been his own fault. “I got swept up in the whole thing,” he remembers. “Doing events everywhere, getting flown all over the world, not being in the restaurants enough. At the end of the day, my time is best spent in the restaurants. This is what got me here.” He retrenched, focused, went back to giving the kitchen the benefit of his considerable energy. He gave up alcohol, once his regular companion. The challenges that once could have destroyed him instead were compelling him to rebuild; a stronger, better Danny Bowien would make a stronger, better Mission Chinese.After a year-plus of hard work, Bowien reopened Mission Chinese in 2014. The original restaurant had sported a beer keg on the floor and was thrown together and cramped. His new location was more civilized, maintaining the edgy, creative energy people expected from him, but through a more refined expression and ambience. The reinvented Mission Chinese is like an artist's work later in his career—self-assured and polished. He's now spending long hours in the kitchen when he's not with his family, focused on his craft and his fatherhood, not his fame. Danny had become an experienced creative. And it shows in the results: the new Mission has snagged three stars from New York magazine, two stars from the New York Times, and is consistently ranked as one of the best restaurants in arguably the top restaurant city in the world. Just as important, the reborn Mission Chinese is flourishing, with more business than it can handle.Danny Bowien transformed his challenge into an opportunity. There are different types of challenges—the ones you choose and the ones that choose you. The key is to embrace them both with the same fervor and positivity. Most of us have similar reactions as those experienced by Danny Bowien when we encounter a challenge we perceive to be negative: panic, anxiety, fear. Thoughts of bad outcomes—worst-case scenarios—become overwhelming and paralyze us. Robert Downey Jr. explained it best when he said, “Worrying is like praying for what you don't want to happen.” But you can shift your perspective and realize that the word possibilities inherently means multiple out

Youngmi grows up in Korea and Saipan (1:00)Feeling like an outsider as a white person in Korea (5:00)How feeling like an outsider has influenced Youngmi's comedy (9:00)Complexities of biracial upbringing (10:45)Youngmi retraces her history with starting Mission Chinese restaurant (14:30)Working through co-dependency issues (17:58)How Youngmi was able to assert her own creative desires and goals, working through baggage of Asian American upbringing and depression (19:15)Doing the scary thing of pursuing creative endeavors and honestly facing the possibility of failure (24:40)The challenge of living transparently emotionally and being vulnerable (25:30)Processing and healing from repressive Asian upbringing (26:50)“Was it scary to get into stand-up comedy?” (28:20)Coming up with stand-up jokes and practicing them (31:00)Power dynamics: Commanding the room as a stand-up comedian while also being vulnerable (36:30)Stand-up comedy as means of self-healing and talking about personal history on stage as comedy (38:25)“Do you think you could handle fame/celebrity?” (40:05)Youngmi answers a spiritual question: “Why is there suffering in the world?” (42:55)You can check out Youngmi's podcast "Feeling Asian with Youngmi Mayer and Brian Park" here: https://podcasts.apple.com/us/podcast/feeling-asian/id1481891689Connect with Youngmi on Instagram: https://www.instagram.com/ymmayer

We can't stop thinking about food: how to cook it, where to buy it, how many meals are too many meals and why everyone's making bread. This week, Lilah talks to Samin Nosrat, of bestselling cookbook and Netflix hit Salt Fat Acid Heat, about tips for cooking in a pandemic, the meaning of comfort food, her next cookbook — and the long-term effects of coronavirus on the restaurant industry.We’d love to hear what you're turning to these days. What are you watching, reading, listening to...or cooking? Let us know at ft.com/culturecallout, or record a short voice note on your phone and send it to culturecall@ft.com. You can also tweet us at @FTCultureCall. Stay safe, and stay in touch.Links from the episode–It's your last chance to tell us what you think of the podcast (and be entered to win a pair of Bose wireless headphones!): ft.com/culturecallsurvey –Christine and the Queens EP La Vita Nuova: https://youtu.be/EIdSORj_dd0–Samin's new podcast, Home Cooking https://homecooking.show/ –Samin's foccacia recipe: https://www.saltfatacidheat.com/fat/ligurian-focaccia–Kenji Lopez's guide on food safety and coronavirus, recommended by Samin: https://www.seriouseats.com/2020/03/food-safety-and-coronavirus-a-comprehensive-guide.html –Sarah O'Connor's FT column on essential workers: "The people we need the most are often the ones we value the least." (free to read): https://www.ft.com/content/2b34269a-73f8-11ea-95fe-fcd274e920ca –FT piece on China retailers facing a hard truth: if you reopen, they won't come (paywall): https://www.ft.com/content/07bd5ad6-6979-400f-a26e-bb0eefac1e6d–The FT Bunker Food series (paywall): https://www.ft.com/content/c84f3fdc-73b2-11ea-95fe-fcd274e920ca –Every day, the FT makes a selection of our coronavirus coverage free to read. You can find it all here: ft.com/coronavirusfree –Lilah's interview with Mission Chinese chef Danny Bowien: https://podcasts.apple.com/us/podcast/culture-call/id1179847741–Pedro Almodóvar’s lockdown diary: https://www.bfi.org.uk/news-opinion/sight-sound-magazine/features/pedro-almodovar-coronavirus-lockdown-diary-part-1 (in English) and https://www.eldiario.es/autores/pedro_almodovar/ (in Spanish)–The two guides Lilah depends on for making sourdough bread:

Katy Keiffer sits down with Anthony Myint, food industry veteran and founder of ZeroFoodprint about that organizations work with restaurants and their diners to invest in soil health in an effort to take powerful climate solution. Together with the state of California, ZeroFoodprint is enlisting those who eat to help revitalize our soil by contributing one percent of the cost of their meal to support carbon farming.The holiday season is all about food and community. There’s no better time to show your support for food radio by becoming a member! Lend your voice and help HRN continue to spreading the message of equitable, sustainable, and delicious food – together, we can change minds and build a better food system. Go to heritageradionetwork.org/donate  today to become a crucial part of the HRN community.HRN On Tour is powered by Simplecast.

Listen to our first ever live recording of What’s Eating You? Ariel and Bryan welcomed Shalewa Sharpe (HBO, Comedy Central), Youngmi Mayer (Vulture, Mission Chinese), and Shaquanda (Hot Ones, VICELAND) to this very special live show recorded at Canal Street Market. Special thanks to Mic Nguyen (Asian, Not Asian), DJ Josef Anolin, and Nick Trautmann and the What’s Eating You? Band. Shalewa’s Instagram: @silkyjumbo, Twitter: @silkyjumbo, www.shalewasharpe.tumblr.comYoungmi’s Instagram: @ymmayer, Twitter: @ymmayerShaquanda’s Instagram: @shaquandawillfeedyou, www.shaquandawillfeedyou.comMic’s Instagram: @nicepantsbro, Twitter: @nicepantsdude, www.asiannotasianpod.comJosef’s Instagram: @josefanolin, Twitter: @josefanolin, www.josefanolin.comWhat’s Eating You? Instagram: @whatseatingyoupod, Twitter: @whatseatingupodAriel’s Instagram: @arielleaty, Twitter: @arielleaty, www.arielcomedy.comBryan’s Instagram: @bryanlyang, Twitter: @bryanyang, www.bryanyang.comWhat’s Eating You? is presented in partnership with Listening Party inside Canal Street Radio. Follow the crew on Instagram @listeningpartypresents and @canalstreetmarket.Cover art by Alex Ryu, Instagram: @mralexryu, Twitter: @mralexryuMusic by Nick Trautmann, Instagram: @thetrautinator, Twitter: @thetrautinator, www.nicktrautmann.com

Listen to our first ever live recording of What’s Eating You? Ariel and Bryan welcomed Shalewa Sharpe (HBO, Comedy Central), Youngmi Mayer (Vulture, Mission Chinese), and Shaquanda (Hot Ones, VICELAND) to this very special live show recorded at Canal Street Market. Special thanks to Mic Nguyen (Asian, Not Asian), DJ Josef Anolin, and Nick Trautmann and the What’s Eating You? Band. Shalewa’s Instagram: @silkyjumbo, Twitter: @silkyjumbo, www.shalewasharpe.tumblr.comYoungmi’s Instagram: @ymmayer, Twitter: @ymmayerShaquanda’s Instagram: @shaquandawillfeedyou, www.shaquandawillfeedyou.comMic’s Instagram: @nicepantsbro, Twitter: @nicepantsdude, www.asiannotasianpod.comJosef’s Instagram: @josefanolin, Twitter: @josefanolin, www.josefanolin.comWhat’s Eating You? Instagram: @whatseatingyoupod, Twitter: @whatseatingupodAriel’s Instagram: @arielleaty, Twitter: @arielleaty, www.arielcomedy.comBryan’s Instagram: @bryanlyang, Twitter: @bryanyang, www.bryanyang.comWhat’s Eating You? is presented in partnership with Listening Party inside Canal Street Radio. Follow the crew on Instagram @listeningpartypresents and @canalstreetmarket.Cover art by Alex Ryu, Instagram: @mralexryu, Twitter: @mralexryuMusic by Nick Trautmann, Instagram: @thetrautinator, Twitter: @thetrautinator, www.nicktrautmann.com

Award-winning chef Danny Bowien has never fully fit in. Adopted from Korea, Bowien was raised by a white, Christian family in Oklahoma, in "the buckle of the Bible Belt." In 2010, as a young chef in San Francisco, he started the first pop up restaurant ever as an experiment – it became wildly popular for turning Szechuan Chinese food upside down. He now runs two successful Mission Chinese restaurants in New York.Bowien is known in the food world for subverting not just Chinese cuisine, but also what chefs should look like and the rules they should follow. He speaks with Lilah about why authenticity is no longer the benchmark for good food, what it has been like to publicly fail, and how a restaurant becomes an institution.Also: we want to hear your stories about astrology! Do you have a memorable experience to share with us? When do you turn to it? And if you're a skeptic, what doesn't sit right? Record an audio message with your thoughts, and email it to culturecall@ft.com. You can also chat with us on Twitter @FTCultureCall.––––Links from the episode:–Patricia Lockwood's hilarious essay on John Updike in the London Review of Books https://www.lrb.co.uk/v41/n19/patricia-lockwood/malfunctioning-sex-robot–Tickets to the FT's NextGen festival, in London on November 16 (where you can hang out with Gris!): https://www.ftnextgen.com/–Danny Bowien's Instagram: https://www.instagram.com/dannybowienchinesefood See acast.com/privacy for privacy and opt-out information.

Mushrooms may be one of nature’s true mysteries, which is probably why we can’t get enough of them. In this episode, I talk to Andrew Carter, co-founder and CEO of Smallhold, the only mushroom farm and organic farm in New York City. His company installs mini farms, or space-like growing units – in grocery stores such as Whole Foods, restaurants like Mission Chinese, and hotels like The Standard Hotel – that grow mushrooms in controlled climates from bags of sawdust so they can be harvested at their freshest moment. Smallhold's mushrooms look like organisms from another world - some resembling pine cones, others flowers, some look like heads of cauliflower. And, not only do they appear extra terrestrial, they have names like deer butt (aka Lion’s mane), hairy nuts disco, and cinnamon jellybaby. Their spores can survive extreme temperatures, radiation, even outer space. And, scientists have yet to fully understand how to mimic nature enough to cultivate some varieties. While we may never fully understand mushrooms, in this episode we try to get to the bottom of what’s going on with these wild fungi.RESOURCES:Will BonsallSmallhold InstagramPaul StametsMycelium Running BookJoe Rogan Podcast with Paul StametsNew York Mycological SocietyGary LincoffConnect with Andrew Carter:Smallhold’s WebsiteSmallhold’s InstagramConnect with The Our Nature Podcast:Follow Our Nature on InstagramSign up for the Our Nature Newsletter: www.ournaturepodcast.comSHOW NOTES:What Smallhold does and why it’s incredibly unique in the growing spaceThe ins and outs of organic farming in New York StateHow Andrew’s background in permaculture prepared him to work with mushroomsWhy ayurveda doesn’t support the consumption of mushroomsWhy people don’t like mushrooms and how Smallhold encourages people to give mushrooms a second chanceThe mushroom craze - why now?What are mushrooms tho?The process of growing mushrooms the Smallhold wayMycelium explainedThe function of mushrooms in the natural worldHow Smallhold curates their eleven varieties of mushroomsMushrooms - wild vs. cultivated, which are better?Andrew’s favorite type of mushroomsHow Smallhold addresses the reality of accessability when it comes to fresh, organic produceThe future of SmallholdWhere to learn more about the mysterious world of mushroomsMushrooms powders - why knowing your dose mattersWhy should you know your source if you’re taking ChagaWhere to find Smallhold mini farms in New York CityThe Last 5 Questions THE LAST 5 QUESTIONS:What is your favorite place in nature? Ocean.What is the animal, mineral or plant that resonates with you the most? Citrus Trees.What is one thing we can do right now to connect with the natural world and bring more harmony into our lives? Go outside. Turn off your phone. Try to disconnect. There’s so much more to look at.What’s the greatest lesson nature has taught you? There’s no real way to control it or understand it, and you don’t really have to.Nature brings me…Everything. It is everything.QUOTES:“I like to understand ecology enough to try to imitate it, but it doesn’t have to be for us. It’s not made for us. I don’t know if we need to figure it out.” - Andrew Carter“I think that anyone farming anything that says: this type of production is the way that everyone’s going to be farming in the future, just doesn’t understand how it’s going to work.” - Andrew Carter Gratitude List: This podcast would not be possible without the group of talented individuals below. I offer them my sincerest thanks and love.Graphics by: Tim LaSalleMusic by: Nick Ceglia 

The dynamic couple behind the iconic San Francisco restaurant Mission Chinese share the story of how they came to collaborate with the State of California on a program that will make it easy for restaurant patrons to support farms and ranches that capture carbon in their soil.

While Business of HYPE currently takes a seasonal break, we’d like to bring to attention our other podcasts under the HYPEBEAST Radio network. HYPETALKS rebroadcasts live recordings from HYPEBEAST-hosted events around the world, so you can listen to gems of advice from the comfort of your home without waiting in a line or dealing with a crowd.  Our latest show, The Anthropology, dedicates each season to one brand where our host, fashion journalist Tiffany Godoy, takes a deep dive into the companies, brands and people shaping fashion and culture today. Each season focuses on a different topic that criss-crosses borders, languages, genres and eras to tell the story and break down the ethos of these key figures. Finally, we’d like to spotlight our long-standing music show, MIC/LINE. Hosted by our music editor Emmanuel Maduakolam, he interviews key figures in the music industry to deliver their origin story, current projects, advice and much more. With guests ranging from Freddie Gibbs to Doja Cat, each season delivers a wide spectrum whether it be viral sensations, producers, or legendary rappers. Now in its fourth season, MIC/LINE most recently had the pleasure of interviewing the award-winning artist Lupe Fiasco. In case you missed it, we sat down with the Food & Liquor rapper at Mission Chinese to discuss his prolific career and his current martial arts docu-series Beat N Path. Produced by Studio SV, alongside Bonnie Chan Woo, the show details Lupe’s travels to China, investigating various martial arts cultures and historical importance.  So tune into to hear this episode and make sure to subscribe on wherever you get your podcast by searching MIC/LINE. Apple: https://hypb.st/micapp  Spotify: https://hypb.st/micspo MIC/LINE on Spotify: https://hypb.st/antspot Apple: https://hypb.st/antapp HYPETALKS on Apple here: https://hypb.st/talkapp  HYPETALKS on Spotify here: https://hypb.st/talkspot --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/businessofhype/support

Hosts Noah Thomas and Jian DeLeon are joined by certified organic style god Danny Bowien, founder of Mission Chinese. The celeb chef breaks down the similarities between running a restaurant and running a clothing brand, and even offers some solid business advice any entrepreneur can learn from. Of course, there's plenty of food talk. Danny gives a quick 15-second recipe for taking your McNuggets to the next McLevel, and then talks about why Popeye's is the best restaurant on the planet. We also dive into some of the week's latest releases and news hits—like biodegradable shoes from YEEZY and Big Freedia's upcoming collab with Ben & Jerry's ice cream. That leads us into the QOTW: What's your dream fashion x food collaboration? Danny and Noah both have fire ideas, and Danny's no stranger to working with brands like Uniqlo and indie fragrance label Hawthorne—which just dropped its collaborative scent with the chef. Dropcast listeners also propose some pretty good collabs, and some that are just plain out there. Check out the latest episode and smell what Danny's cookin'. And as always, for a chance to end up in a future episode, stay tuned to Highsnobiety's Instagram for the Question of the Week every Monday. Then leave us a voicemail at 833-HIGHSNOB (833-444-4766). See you next week! Relevant Links: ‘Akira’ Is Getting a New Anime Series From the Original Creator Tyler, the Creator Shares Release Date for GOLF WANG x Lacoste Collab Here’s a Closer Look at Louis Vuitton’s SS20 Accessories Noah Breaks Down How Tariffs Increase the Price You Pay for Clothes YEEZY Is Working on Biodegradable Shoes Made of Algae Big Freedia Launches “Bouncin’ Beignets” Ben & Jerry’s Ice Cream Flavor Learn more about your ad choices. Visit megaphone.fm/adchoices

Hosts Noah Thomas and Jian DeLeon are joined by certified organic style god Danny Bowien, founder of Mission Chinese. The celeb chef breaks down the similarities between running a restaurant and running a clothing brand, and even offers some solid business advice any entrepreneur can learn from. Of course, there's plenty of food talk. Danny gives a quick 15-second recipe for taking your McNuggets to the next McLevel, and then talks about why Popeye's is the best restaurant on the planet. We also dive into some of the week's latest releases and news hits—like biodegradable shoes from YEEZY and Big Freedia's upcoming collab with Ben & Jerry's ice cream. That leads us into the QOTW: What's your dream fashion x food collaboration? Danny and Noah both have fire ideas, and Danny's no stranger to working with brands like Uniqlo and indie fragrance label Hawthorne—which just dropped its collaborative scent with the chef. Dropcast listeners also propose some pretty good collabs, and some that are just plain out there. Check out the latest episode and smell what Danny's cookin'. And as always, for a chance to end up in a future episode, stay tuned to Highsnobiety's Instagram for the Question of the Week every Monday. Then leave us a voicemail at 833-HIGHSNOB (833-444-4766). See you next week! Relevant Links: ‘Akira’ Is Getting a New Anime Series From the Original Creator Tyler, the Creator Shares Release Date for GOLF WANG x Lacoste Collab Here’s a Closer Look at Louis Vuitton’s SS20 Accessories Noah Breaks Down How Tariffs Increase the Price You Pay for Clothes YEEZY Is Working on Biodegradable Shoes Made of Algae Big Freedia Launches “Bouncin’ Beignets” Ben & Jerry’s Ice Cream Flavor Learn more about your ad choices. Visit megaphone.fm/adchoices

On this week’s episode of MIC/LINE, we sit down with Lupe Fiasco at Mission Chinese to discuss his new docu-series Beat N Path. Detailing his travels through China as he learns martial arts, its culture and historical importance, Lupe tells us about his early childhood of being born into a martial arts family. He also discusses his favorite martial arts films, the changing narrative of being a rapper, his music guild SOSA and much more. As always, thank you for tuning into HYPEBEAST Radio and MIC/LINE. Please don't forget to rate, comment and subscribe to our other shows Business of HYPE, The Anthropology, The HYPE Report and HYPETALKS.

On this episode, we have a discussion on the power and healing art of mushrooms, the future of farming, and building a local brand.  Andrew Carter is a seasoned greenhouse and commercial hydroponic consultant. Past experience includes work with Windowfarms, BrightFarms, and Blue Planet Consulting. He is CEO and Co-Founder of Smallhold, a startup growing mushrooms inside retailers and restaurants, including Whole Foods and Mission Chinese.  You can connect with Andrew and check out his work at: Websites| https://www.smallhold.com/ Instagram| https://www.instagram.com/smallhold.co/?hl=en https://www.instagram.com/40kkm/?hl=en  News Article | https://www.youtube.com/watch?v=tgWQpVD15FA You can connect with us at: Website| http://hiddenhealthmedia.com/   Instagram| Jessie: https://www.instagram.com/jessiemegrelishvili/  Ruben: https://www.instagram.com/rubenrezz/   Facebook| https://www.facebook.com/hiddenhealthmedia    Check out the latest blog at:  http://hiddenhealthmedia.com/blog/ 

Angela Dimayuga's gift for weaving art, culture, politics, and locality into restaurant food & spaces inspired Standard International to create a new position for her in 2018. As the company's Creative Director of Food & Culture, Dimayuga--who first drew attention as Executive Chef of Mission Chinese Food in New York City--is taking a fresh look at all aspects of existing Standard restaurants and food programs, and helping shape them in upcoming projects such as a planned hotel in London. She shares the origins of her interest in cooking as a child in San Jose, California, as well as the first stirrings of her artistic and musical interests, her move to New York City and early jobs, such as a formative one at Brooklyn's Vinegar Hill House. Here's a thought: If you like what you hear, please tell your chef-fascinated friends, subscribe to Andrew Talks to Chefs (it's free) on iTunes or Stitcher, follow us on your favorite social media platforms @ChefPodcast, and/or rate or review us on Apple's podcast store. Thanks for listening! Andrew Talks to Chefs is powered by Simplecast.

Angela Dimayuga's style is entirely original, boundary-busting and holistic. Dimayuga, now Creative Director of Food & Culture at The Standard Hotels, is best known as the Executive Chef of Mission Chinese Food in NYC, but her true calling is that of tastemaker, community builder, artistic collaborator, and queer advocate. On this episode of Speaking Broadly, host Dana Cowin discovers how the second youngest child of six siblings born to immigrant parents in San Jose, California, became one of the most important voices in food, art, design and fashion by age 32. Dimayuga's 90s nostalgia, unique approach to artistic friendships, lessons in self-empowerment, and innovative genius make this podcast unmissable. Speaking Broadly is powered by Simplecast

California born and current Brooklyn resident Sam Anderson innovated at some of New York's coolest bars including Freeman's, Hotel Delmano, Gold Bar, and Salvation Taco before landing at Danny Bowien's Mission Chinese on the Lower East Side of NYC. Sam is the Beverage Director at Mission and oversees wine, beer, spirits, and tea. Sam's wine list at Mission Chinese is an ode to the natural winemakers of the world. Sam is an avid runner and serious marathoner. The Grape Nation is powered by Simplecast

This week we have Angela Dimayuga, one of my favorite chefs in America right now, known for her work with Danny Bowien at Mission Chinese, now on her own journey. We learn all about how she got into her life of food, and how she's now using it to help people. Angela is an amazing person and we're all super lucky to have her on this weeeeeeek!

Melissa Clark of The New York Times talks with five of the hottest up-and-coming chefs in New York City as part of the “New York’s Next Wave” panel from this year’s Cherry Bombe Jubilee conference. The panelists include Chefs Emma Bengtsson of Aquavit, Adrienne Cheatham of Red Rooster Harlem, Chloe Coscarelli of By Chloe, Angela Dimayuga of Mission Chinese Food, and Alissa Wagner of Dimes. Learn why this is a great moment for female chefs in NYC and hear how these rising stars got where they are.

We speak to world-renowned chef, Danny Bowien, about the rise, fall, and comeback of his beloved Mission Chinese, and explore the Danny Bowien that you don’t know, which includes life lessons from tornadoes, kitchen disasters, failure, and more info about Billy Corgan than anyone cares to know about. See acast.com/privacy for privacy and opt-out information.

In this episode of the Find Dining Podcast, Marisa Olsen of the Les Foodites blog offers up another great restaurant recommendation: The Mermaid Inn in New York City, where Chef Adam Alderin serves up seafood dishes like spaghetti fra diavolo, fish tacos and a fantastic lobster sandwich. We discuss The New York Times' infamous review of Guy Fieri's Times Square restaurant, the difference between east coast and west coast oysters, and the finer points of Dim Sum dining. Read more about The Mermaid Inn on Les Foodites Visit the The Mermaid Inn website The Mermaid Inn is located at 568 Amsterdam Avenue in Manhattan Read The New York Times' review of Guy Fieri's Times Square restaurant Get the burger at April Bloomfield's The Spotted Pig Visit David Chang's Momofuku Check out Sara Jenkins' Porsena Visit the trendy new Asian hotspots Red Farm in the West Village and Mission Chinese in the Lower East Side Marisa recommends: Oysters Galore Lobster Knuckles "Escargot" Tuna Crudo Seared Calamari Spaghetti fra Diavolo Lobster Sandwich Fish Tacos Mac & Cheese Shishito Peppers New York City Dining Districts to Explore: West Village Chinatown Lower East Side New York City Food Events: New York City Wine & Food Festival New York Wine Expo NYC Vegetarian Food Festival Food for Thought: Q: What is the name of the first pizzeria to open in New York City? A: Lombardi's Pizza. Out of the Frying Pan Picks: Favorite Food Truck: The Taïm Mobile Falafel & Smoothie Truck Favorite Place for an Original Cocktail: Ouest Favorite Romantic Restaurant: Babbo Ristorante Favorite Place to Buy Produce: Union Square Greenmarket or the 79th Street Greenmarket Restaurant with the Best View: Landmarc Favorite Place to Get Soup: Veselka Where to Eat in Times Square: John's Pizzeria

This week on Let’s Eat In, Cathy Erway sits down with Danny Bowien of Mission Chinese Food to talk about the history of Mission Street Food, different styles of Chinese food, and the new Mission Chinese location in the Lower East Side. Tune in to hear about Mission’s involvement charitable organizations, learning to cook Chinese food, growing up and eating in Oklahoma City, and the differences between New York and San Francisco cuisine. Listen in to hear Danny’s ultimate date meal. This episode was sponsored by Hearst Ranch. “When we started Mission Chinese, I had never been to China, I had never cooked Chinese food. [Chinese food] is so awesome because there’s so many types of Chinese food, and they did a lot of things first. A lot can be traced back to Chinese cooking.” “Growing up, we weren’t the most well-off family, so we always ate at home. My mom cooked breakfast, lunch, and dinner. I just so was fascinated and would stay in the kitchen and with my mom. And I think that’s what inspired me…cooking and bringing people together.” — Danny Bowien of Mission Chinese Food