Podcast appearances and mentions of Roy Choi

Dave gives an introduction to today's guest, Chef Roy Choi, and runs through his resume. He then interviews Roy and the two old friends catch up, talk about Roy's career path before starting Kogi, why "fusion" is a loaded word, and trying to age gracefully. Old war stories are shared, new revelations come out, and lots of laughs are had. Dave finishes the episode with an Ask Dave about salad dressing. Listen to Roy on the past DCS episode with the folks from Lasita here: https://youtu.be/sBn41BZ-Hgg?si=tkdtvzb1BAUYuAAeFollow Roy on Instagram here: https://www.instagram.com/chefroychoi/?hl=enBuy The Choi of Cooking here: https://thechoiofcooking.com/Buy L.A. Son: My Life, My City, My Food here: https://www.barnesandnoble.com/w/la-son-roy-choi/1114918638Check out Kogi here: https://kogibbq.com/Check out Best Friend here: https://parkmgm.mgmresorts.com/en/restaurants/best-friend.htmlCheck out The Chef Truck here: https://www.mgmresorts.com/en/restaurants/park-mgm/the-chef-truck.html?ecid=GMB_PV_RECheck out The Chef Show here: https://www.netflix.com/title/81028317Check out Le Bernardin here: https://www.le-bernardin.com/Send in your questions to askdave@majordomomedia.com.Subscribe to the show on YouTube: https://www.youtube.com/@thedavechangshow.Subscribe to Recipe Club on YouTube: https://www.youtube.com/@recipeclubofficial.Submit your favorite food moments in your favorite movies to majorfoodporn.com.Join our community Discord on majordomo.com. Host: Dave Chang Guest: Roy Choi Majordomo Media Producers: Kelsey Rearden and David Meyer Spotify Producers: Felipe Guilhermino and T Cruz Editor: Stefano Sanchez Learn more about your ad choices. Visit podcastchoices.com/adchoices

In 2008, Roy Choi was fired from his big restaurant job and ready to give up—then he started his food truck, Kogi. He joins us today to discuss the making of his now-legendary food truck, how he taught Jon Favreau to look like a cook for his 2014 film “Chef,” and why there's poetry in lowriding around LA. Plus, we hunt for clams, eels and anchovies with sea forager Kirk Lombard, and Chris and Sara Moulton take your calls—what constitutes the middle rack of the oven, how to make the perfect toum, and much more. Listen to Milk Street Radio on: Apple Podcasts | Spotify

The joy of cooking with Roy Choi... Kogi king Roy Choi has health on his mind in a new collection of recipes How do you become a restaurant critic? Besha Rodell explains in her memoir Marie Mitchell shares dishes from the Caribbean and its diaspora It's cherry season at the farmers market and which means the lines are long at the Murray Family Farm stand Sign up for our newsletter and catch up on all Good Food episodes!

Today on AirTalk, LAist reporter Yusra Farzan gives us an update on the Tustin Hangar; how AI influences our social media feeds; the current state of conspiracy theories; Jackie and Shadow’s eaglets gear up for flight; Kogi BBQ founder and LA icon Roy Choi talks about his new cookbook and the pros of couples therapy. Today on AirTalk We check in on the Tustin Hangar (0:15) How does AI influence social media? (15:39) The psychology of conspiracy theories (35:24) Eaglet fledge watch (51:53) L.A. chef Roy Choi talks about his new cookbook (1:02:22) How to succeed at couples therapy (1:25:00)

The one and only tattooed, Top Chef winning, Michelin-starred Chef Michael Voltaggio joins the guys in the Cheese Store basement to talk tequila, legacy, and the state of L.A. dining. They cover the creative stretch from Bazaar to the backyard taco crawl, what it means to stay curious after decades in the game, and why the next chapter of hospitality might look a lot like the first one. Also: the 2008 oral history nobody's written yet, Roy Choi in the streets, and why every server in L.A. is secretly a grip.Follow Michael and Mercado 28 on ig:https://www.instagram.com/mvoltaggio/https://www.instagram.com/marcado28tequila/

Chef and gourmet food truck creator Roy Choi takes us back to his childhood in Los Angeles, where different cultures and cuisines came together for public park barbecues. He opens up about being a hot-headed teenager and shares how he learned to rebuild the bridges in his life that he previously burned down. Plus we learn how to make his Bimbim Noodle Salad. Hosted on Acast. See acast.com/privacy for more information.

Two new cookbooks take different approaches – one modern and one more traditional – to Korean cuisine. First, Roy Choi is the co-founder of Los Angeles' Kogi BBQ food trucks, which put Korean-Mexican fusion on the map. He rose to fame cooking meat, but his first full cookbook The Choi of Cooking focuses on vegetables. In today's episode, Choi speaks – and cooks – with NPR's Ailsa Chang. Over breakfast burritos, they discuss the chef's quest to elevate vegetables and break what Choi calls an addiction to junk food. Then, Sarah Ahn became social-media-famous for posting videos of her mother's traditional Korean recipes. Now, the two women are out with Umma, a cookbook that focuses on preserving identity through recipes. In today's episode, Ahn speaks with Here & Now's Lisa Mullins about collaborating with her mom, the cultural history of kimchi, and the difference between Korean and Southern fried chicken.To listen to Book of the Day sponsor-free and support NPR's book coverage, sign up for Book of the Day+ at plus.npr.org/bookofthedayLearn more about sponsor message choices: podcastchoices.com/adchoicesNPR Privacy Policy

Chef Roy Choi shares must-try recipes; Caffeine confusion: How to know if it's too much; Shop ABC's secret sales in honor of Earth Month. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Chef Roy Choi shares must-try recipes; Caffeine confusion: How to know if it's too much; Shop ABC's secret sales in honor of Earth Month. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Chef Roy Choi shares must-try recipes; Caffeine confusion: How to know if it's too much; Shop ABC's secret sales in honor of Earth Month Learn more about your ad choices. Visit podcastchoices.com/adchoices

Chef Roy Choi shares must-try recipes; Caffeine confusion: How to know if it's too much; Shop ABC's secret sales in honor of Earth Month Learn more about your ad choices. Visit podcastchoices.com/adchoices

Roy Choi is a legend in LA. He was one of the first chefs to start cooking out of a food truck, and one of the first to mashup different cuisines in the way that's become so popular. His Kogi korean beef taco truck was a sensation in LA when he debuted it in 2008 -- it later inspired the movie “Chef,” starring Jon Favreau. Roy wrote a bestselling cookbook and memoir, LA Son, in 2013, and now he has a new cookbook, The Choi of Cooking. In some ways, it may seem like Roy's success was preordained, like all this was destiny. But as you'll hear, for many years it wasn't clear he was going to survive, let alone thrive. The Sporkful production team includes Dan Pashman, Emma Morgenstern, Andres O'Hara, Kameel Stanley, Jared O'Connell, and Giulia Leo. Production help from Kimmie Gregory. Publishing by Shantel Holder.Transcript available at www.sporkful.com.Right now, Sporkful listeners can get three months free of the SiriusXM app by going to siriusxm.com/sporkful. Get all your favorite podcasts, more than 200 ad-free music channels curated by genre and era, and live sports coverage with the SiriusXM app.

James Beard award-winning Chef and LA icon Roy Choi is releasing his first cookbook in over a decade. The Choi of Cooking: Flavor-Packed, Rule-Breaking Recipes for a Delicious Life includes Roy's recipes that allow for you to still pursue those, let's say, glutinous cravings, while still maintaining a healthy diet and lifestyle. Choi discusses the cookbook, his philosophy on home cooking, and reflects on the impact of Kogi BBQ, his popular fusion food truck.

Roy Choi is known as one of the architects of the modern food truck movement through Kogi BBQ. He is cohost of the Netflix cooking series The Chef Show along with Jon Favreau and has written a terrific new book, The Choi of Cooking. In this episode, we talk all about Roy's philosophy around cooking with foundation, balance, and compassion in mind. We hear about how he reinforces these concepts through smart recipes, and about his connection to the rise of Korean food in America. (For you dakdoritang lovers out there, this is the episode for you.)Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We'd love to hear from you. Buy: The Choi of CookingSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Introduction: Minutes 0 to 11:00 I watched Paradise with Sterling K. Brown on Hulu and didn't like how it ended. Chandra felt the same way about Feud: Capote vs. The Swans. I love The Pitt on HBO. We've both been watching Severance and love the performances. Chandra is watching The White Lotus and recommends Court of Gold on Netflix. I watched Heretic but don't recommend it. Oscars: Minutes 11:00 to 19:00 We had the Oscars this week and Chandra's favorite movie, Anora, won the most awards. We're glad Mikey Madison won for best actress over Demi Moore. Demi won plenty of awards and didn't go home empty handed. I wish that June Squibb was nominated for best actress for Thelma, my favorite movie of 2024. It takes a ton of money to campaign for an Oscar. Royals: Minutes 19:00 to 36:30 Since we last recorded we had the Invictus Games in Canada and Duchess Meghan's show With Love, Meghan came out. Last week, before the release of With Love, Meghan, Kate and William visited Wales and were such obvious copy-keens. They visited a cake shop and “made” cakes and Kate was sure to mention her jam and said she'd give the recipe to someone. Then we got a weaksauce story from a royal expert claiming Kate didn't marry for a title, but Meghan did. There's been a real silence from the palace as they figure out how to copy Meghan. I remember when Kate copied Meghan's Zoom background. With Love, Meghan is a sweet comfort watch where she makes food and does crafts with her friends. I've watched the first five episodes so far. Chandra has watched the whole thing and loves the episodes with Roy Choi and Vicky Tsai. It was cute to see Meghan interact with her friend Abigail Spencer. We talk about some of our favorite recipes including the salted fish and fried chicken. We recorded this episode before the news that With Love, Meghan got a second season. Chandra wants Roy Choi to go on again. She thinks the vocal critics of the show have never watched a cooking or lifestyle show. The critics want Meghan to be all things at once. In season two we hope they don't change things too much and just make little tweaks. Meghan was very smart this week about her PR including being on the cover of People. I play a segment from Zoom where we talked about With Love, Meghan. Comments of the week: 36:30 to end Kaiser's comment of the week is from EmpressCakey on the post about Ione Skye's new memoir. My comment of the week is from Jess on the post about Jennifer Garner thinking Ben Affleck has a dark side.  Thanks for listening bitches!  

Tavel Bristol-Joseph is pastry chef and partner at Emmer & Rye, Hestia, Canje, and many other acclaimed restaurants in Austin, Texas, and beyond. He's also just opened a really cool dessert bar, Nicosi, in San Antonio. In this episode, we talk about Tavel's early cooking life in New York and how he grew a cheesecake mini empire out of his Brooklyn apartment—well, there were many apartments involved. It's a great story. We also discuss his move down to Texas and how his unique skills with pastry and restaurant hospitality have made him one of our country's most important chefs. I really enjoyed getting to hear Tavel's story.Also on the show, Aliza and Matt preview some really exciting cookbooks being released this spring. And stay tuned, as we will be back with many more exciting titles hitting bookstores in the next couple of months. Books mentioned on the episode: In the Kusina: My Seasonal Filipino Cooking by Woldy Reyes, Pakistan by Maryam Jillani, Fat + Flour by Nicole Rucker, Salsa Daddy by Rick Martínez, By Heart by Hailee Catalano, Sesame by Rachel Simons, Setting a Place for Us by Hawa Hassan, Every Day with Babs by Barbara Costello, Lugma: Abundant Dishes And Stories From My Middle East by Noor Murad, The Choi of Cooking by Roy Choi. Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We'd love to hear from you. READ MORE:TASTE Live at Rizzoli with Barbara CostelloOne of America's Top Pastry Chefs Just Opened a New Dessert Bar [Robb Report]Food & Wine Best New Chefs 2020: Tavel Bristol-Joseph [Food & Wine]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

We all saw it unfold in real time, some of us from our phones, others witnessing the devastation firsthand. Our beautiful, complicated, and geographically vast Los Angeles has been brought to its knees. Our heart goes out to everyone who finds themselves struggling and unmoored through all the types of loss, whether it be family, a home or a neighborhood. As the days have passed, one aspect of this tragedy has kept us going — the extraordinary kindness and generosity of the citizens of Los Angeles. This week, we speak with those affected by the Palisades Fire and the Eaton Fire, and those who have selflessly stepped up to help. Wendy Escobedo of World Central Kitchen explains how the organization mobilizes — with a little help from chefs and restaurateurs like Roy Choi, Kim Prince, and Greg Dulan — to feed evacuees and first responders. Christine Moore, owner of Little Flower in Pasadena, fought flames in her neighborhood and is now feeding the community while navigating her own displacement. Dina Samson offers perspective on how the fires are impacting LA's already struggling hospitality industry. Teddy and Andy Leonard, owners of The Reel Inn in Malibu, look back on their restaurant, which succumbed to fire after 36 years of selling seafood on the Pacific Coast Highway.

The Duchess of Sussex has announced her latest Netflix venture while making her second appearance on her newly launched Instagram account. Meghan Markle revealed she will host a new cooking and lifestyle series titled "With Love Meghan," set to premiere January 15th on the streaming platform.The eight-episode series promises to reimagine traditional lifestyle programming, featuring the Duchess alongside notable guests including chef Roy Choi, actress Mindy Kaling, and culinary icon Alice Waters. Filmed at her California residence, the show will showcase Meghan sharing cooking techniques and lifestyle tips while engaging in conversations with both celebrity guests and personal friends.Unlock an ad-free podcast experience with Caloroga Shark Media! Get all our shows on any player you love, hassle free! For Apple users, hit the banner on your Apple podcasts app. For Spotify or other players, visit caloroga.com/plus. No plug-ins needed!Subscribe now for exclusive shows like 'Palace Intrigue,' and get bonus content from Deep Crown (our exclusive Palace Insider!) Or get 'Daily Comedy News,' and '5 Good News Stories' with no commercials! Plans start at $4.99 per month, or save 20% with a yearly plan at $49.99. Join today and help support the show!We now have Merch!  FREE SHIPPING! Check out all the products like T-shirts, mugs, bags, jackets and more with logos and slogans from your favorite shows! Did we mention there's free shipping? Get 10% off with code NewMerch10 Go to Caloroga.comGet more info from Caloroga Shark Media and if you have any comments, suggestions, or just want to get in touch our email is info@caloroga.com

On today's episode, we revisit Roy Choi's episode from March 10th, 2022. Roy Choi (Broken Bread, The Chef Show, Kogi) is a chef, author, and television personality. Roy joins the Armchair Expert to discuss how he went from having a gambling addiction to being an award-winning chef, what Asian immigrants had to do to navigate the American system, and how important food is to Korean culture. Roy and Dax talk about what happened to restaurants during the pandemic, how most people in America are a product of fast food advertising, and what reforms he would like to see in the food industry. Roy explains what his experience was like teaching English in Korea, that he has never been a collector of material things, and that he believes there isn't enough Asian representation in American media.Follow Armchair Expert on the Wondery App or wherever you get your podcasts. Watch new content on YouTube or listen to Armchair Expert early and ad-free by joining Wondery+ in the Wondery App, Apple Podcasts, or Spotify. Start your free trial by visiting wondery.com/links/armchair-expert-with-dax-shepard/ now.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

In this episode, we take a deep dive into the evolution of food television, from the early days of simple, instructional shows to today's diverse and dynamic culinary landscape. We'll explore how icons like Betty Crocker shaped early cooking programs, empowering women in the kitchen, and how trailblazers like Julia Child, Emeril Lagasse, and Guy Fieri pushed boundaries—changing not just how we cook, but how we see race and gender in food media.We'll also journey into the origins of Iron Chef, its impact on Asian identity, and how it became a global cultural phenomenon. Plus, we'll reflect on the genre's transition to streaming, where shows like Chef's Table have brought a more artistic, inclusive approach to the culinary world. And as food competition shows shift from cutthroat to kind, what does the future hold for food media?Here are some of the references from this episode, for those who want to dig a little deeper:Books by Tasha Oren: Food TV ; Global Asian American Popular CulturesJoyce ChenEddie WangDavid Chang The Evolution of Television FormatsMasterChef Junior: Watch on HuluProject Runway: Watch on Netflix, IMDbSurvivor: Watch on CBSJulia ChildJulia Child's The French Chef by Dana PolanThe French Chef with Julia ChildSmithsonian Air and Space Museum ; Julia Child clipEmeril Lagasse ; Emeril Live clipIron Chef ; Netflix TrailerWall Street (1987 film)Hillary Clinton and the Return of the (Unbaked) Cookies - New York TimesHillary Clinton explains "Bake cookies" remark April 1992 - DailymotionBetty Crocker - history; Betty Crocker on the radioGuy Fieri Food Network Curtis Aiken Mind of a Chef: Watch on Youtube, IMDbChef's Table trailer; Watch on Netflix, IMDbJeff Yang's new book, The Golden ScreenWilliam Shatner Hell's Kitchen: Watch on FOX, IMDbGordon Ramsay on Hot OnesBaking Impossible trailerThe Great British Bake OffBong Appetit: Trailer; Watch on Youtube, IDMbVanessa Lavorato & Miguel Trinidad (Bong Appetit) - The SmokeboxCooking with CannabisBake Squad trailerThe Bear trailer: Watch on Hulu, IMDbSimply Sara (YouTube)Check out our previous Episode 61: Broken Bread with Chef Roy Choi and KCET's Juan Devis ––––––––––––––––––––––––––––––Share your thoughts via Twitter with Henry, Colin and the How Do You Like It So Far? account! You can also email us at howdoyoulikeitsofarpodcast@gmail.com.Music:“In Time” by Dylan Emmett and “Spaceship” by Lesion X.In Time (Instrumental) by Dylan Emmet https://soundcloud.com/dylanemmetSpaceship by Lesion X https://soundcloud.com/lesionxbeatsCreative Commons — Attribution 3.0 Unported — CC BY 3.0Free Download / Stream: https://bit.ly/in-time-instrumentalFree Download / Stream: https://bit.ly/lesion-x-spaceshipMusic promoted by Audio Library https://youtu.be/AzYoVrMLa1Q––––––––––––––––––––––––––––––

Fun With Dumb Ep 306: We are joined by LA cooking legend Chef Roy Choi and Rising Star Chef Twaydabae for a very special culinary episode of Fun With Dumb. Thanks to our sponsor for this week Zocdoc: zocdoc.com/dumb Follow Roy Choi: https://www.instagram.com/chefroychoi Follow Tuệ https://www.instagram.com/twaydabae Follow Rick: https://www.instagram.com/yox_rick Business Inquiries: dfd@dumbfoundead.com Join Our Patreon: https://patreon.com/funwithdumb More FWD: https://linktr.ee/funwithdumb Hosted By Jonnie "Dumbfoundead" Park Dumbfoundead: @dumbfoundead   https://www.instagram.com/dumbfoundead Intro Animation by: @yeetheeast Intro Song by: @sweater_beats Fun With Dumb Producers:  Jonnie "Dumbfoundead" Park Dave Wu Alex Kim Special Thanks to Our Patreon Family Members: Jessica A Walker Justin S Andrew Y Jason Y Allen L Julio Obvious Lee Chris M Davis #jimmyzhang #podcast #streetinterview Learn more about your ad choices. Visit megaphone.fm/adchoices

"I may not do everything great in my life, but I'm good at this." For Episode 331, Thomas and Brandon discuss Jon Favreau's CHEF. Listen as they talk about where Favreau was at in his career at the time, why he wanted to make this movie, his collaboration with Roy Choi, and why it's an oddly structured road trip movie.  Also, don't forget to join our Patreon for more exclusive content: Opening Banter - Starting SpooktoberFest -  (00:00:10) Recap of Road Trip Month (00:09:09) Intro to Chef (00:14:04) How Chef Got to Production (00:21:37) Favorite Scenes (00:35:22) On Set Life - (00:56:43) Aftermath: Release and Legacy (01:02:55) What Worked and What Didn't (01:09:17) Film Facts (01:21:53) Awards (01:26:14) Final Questions on the Film (01:34:40) Wrapping Up the Episode (01:43:38) Contact Us: Facebook: @cinenation Instagram: @cinenationpodcast Twitter/X: @CineNationPod TikTok: @cinenation Letterboxd: CineNation Podcast E-mail: cinenationpodcast@gmail.com

Classic Episode originally dropped 2021Lady Imix & DJ Phatrick: Heartbreak Monday RadioIn this episode Lady Imix and DJ Phatrick share the show's origin story , show BTS, the importance of representation and investing in their community. They also take on a song challenge from Chef Roy Choi while challenging “the box of masculinity”.Questions/Comments from the audience:The VillianessMiracle Etim-AndyEp. 7 WTYM guest Colony LittleChef Roi ChoiDuring The Supernatural Bear corner, The SNB is asked to share his favorite sad song.Episode linksHeartbreak Monday Radio MixcloudHeartbreak Monday instagramDJ PhatrickKQBHBambu DePistolaBoyle Heights Bridge RunnersMotown MondaysLadies of SoundWu tang - After the Laughter Portishead - Glory BoxFetty Wap - My Way Sade - Is it a CrimeUB40-Red Red WineRobyn -Dancing on my ownJoy Division- Love Will Tear Us ApartAnthony Bourdain (Rest in Power) on Season 9 Episode 1 : Los Angeles of Anthony Bourdain: Parts Unknown. The Nerd OutLittle Brother from Phineas and FerbThe SkatesideWTYM LINKSRitzy PeriwinkleBook Ritzy P as a SpeakerWord To Your Mama Store: Use code WTYM at check out to receive 10% off any order YouTubeMental Health ResourcesWTYM Patreon PageDONATEMEDIA KITPodcasting EssentialsWTYM was recorded using Riverside.FM TRY NOWAVAILABLE WHERE EVER YOU CONSUME PODCASTS on socials @wtymama | email: hola@wordtoyourmama.com

Classic Episode Originally dropped 2021Evonne Gallardo: Latinx arts and Culture Management, Culture BearerIn this episode Evonne talks about how she's holding up in the pandemic part duex, how she met Ritzy at the 2018 CAA conference when they were on the same panel and they both had the honor of meeting the great Pepon Osorio, her recent presentation at the NALAC National Latinx Art Summit, how her beautiful mug ended up on a mural in Roy Choi's Best Friend restaurant in Las Vegas, her non linear career path from LA to NYC and back to LA and so much more.The Supernatural Bear CornerDuring The Supernatural Bear corner, The SNB (9yrs old) discusses his first Dia De Muertos altar.Questions / Comments from the audienceColony Little: Black Arts WriterRafael Cardenas: PhotographerBonus Episode Links:EP. 7 COLONY LITTLE & EVONNE GALLARDO: THE FUTURE FOR BIPOC, DISABLED AND LGBTQ+ ARTISTS.Photo of when Ritzy first met Evonne and Pepon Osario asked to take a photo with themNational Association of Latino Arts and CulturesA Time of Healing Ofrendas of RemembranceLatinx Art: Artists, Markets and Politics by Arlene DavilaWord To Your Mama Guest Hype Songs PlaylistWTYM LINKSRitzy PeriwinkleBook Ritzy P as a SpeakerWord To Your Mama Store: Use code WTYM at check out to receive 10% off any order YouTubeMental Health ResourcesWTYM Patreon PageDONATEMEDIA KITPodcasting EssentialsWTYM was recorded using Riverside.FM TRY NOWAVAILABLE WHERE EVER YOU CONSUME PODCASTS on socials @wtymama | email: hola@wordtoyourmama.com

Noah and Syd have a real heart to heart this week as they discuss birthdays, buffets and social anxiety (Noah's). One of Syd's friends calls Noah “cruel” and Romy turns one.OUR MERCH: https://tinyurl.com/3684zknnOur patreon: https://patreon.com/thebedtimepod Youtube Page:https://www.youtube.com/@TheBedtimePod Clips Page: https://www.youtube.com/@thebedtimepodclips spotify: https://open.spotify.com/show/1LwtuYFMNBvRxu4bQL7aJ9?si=f41efb40ee014a01 apple: https://podcasts.apple.com/us/podcast/the-bedtime-podcast/id1671874351Tiktok: https://www.tiktok.com/@thebedtimepodcast Noah Findling https://www.instagram.com/noahbuilttheark https://twitter.com/NoahBuiltTheARK Syd Steinberg https://www.instagram.com/sydsteinbo/ https://sydwashere.substack.com/ 

On this episode, hosts Amanda Freitag and Daniel Holzman are on the West Coast where they welcome philanthropist and chef Roy Choi to On the Line. Chef Choi is a pioneer of food trucks (his Korean-Mexican food truck /company Kogi put food trucks on the map and inspired the movie Chef) and on this episode, he shares epic stories of cooking and opening restaurants in Los Angeles, his taco venture Tacos Por Vida, and his incredible work exploring food issues with Broken Bread.

We took the show on the road! On the Line hosts Amanda Freitag and Daniel Holzman are back and in sunny Santa Monica catching up with some of California's finest culinary talents. Here's a sneak peek of OTL on the West Coast — guests include food truck king chef Roy Choi, best-friend chefs Jon + Vinny, documentarian/chef Elizabeth Falkner, fellow Chopped judge chef Chris Santos, and more!Look for new episodes every Thursday starting July 4 — listen everywhere you get podcasts.

Jordan and Max discuss a massive change occuring in the LA restaurant scene and how it will manifest in future California meals, including the fate of automatic gratuity and that horrific additional tip line, and a possible silver lining for diners. Then, Max reviews two restaurants he recently visited for the first time, Jordan talks some very special deep fried bites, and menu creation for "Can Shapiro Actually Cook 2" incorporating Saint James has commenced. Plus, young Jordan eating horror stories, charging for lettuce wraps, fries vs. loaded fries, Roy Choi tacos, and an upcoming Mexico City episode spoiler alert.

Weezer and The Muppets have a lot more in common than that video they did together. Nate Runkel from Yo! That's My Jawn is with us (briefly) to discuss the entirity of one of many single season Muppet shows: Muppets Now. Which seems like it should have an exclamation point but doesn't. In every sense.

Top Chef is back! Season 21 kicks off next week March 20 in Wisconsin, and there are plenty of changes afoot. We discuss the changes, and hold our 2024 Fantasy Top Chef Draft. We're expanding the competition this year and joining us are none other than Jessie Evans, also known as Jessie Eats, and Daniel Wargo, also known as Forking Around. Will one of them have what it takes to take down the champ, Father Sal? But first, a few things that caught my eye, including 9 new LA restaurants added to the Michelin guide, a new Roy Choi venture, the return of the not-so-Sweet Lady Jane, and an awesome Bill Esparza feature on how to do Valle de Guadalupe right! Helpful links: Top Chef Season 21 Trailer https://www.bravotv.com/the-daily-dish/top-chef-season-21-trailer-location-cast-premiere-date 9 LA restaurants named to Michelin Guide https://la.eater.com/2024/3/12/24098634/california-michelin-guide-new-discoveries-restaurants-los-angeles-march-2024 Roy Choi's new concept https://la.eater.com/2024/3/12/24098695/roy-choi-tacos-por-vida-stand-los-angeles-overland-avenue Sweet Lady Jane reopens https://lamag.com/food/sweet-lady-jane-reopens-santa-monica-beverly-hills-new-owners#:~:text=After%20weeks%20of%20the%20bakery,under%20new%20ownership%20on%20Tuesday. Bill Esparza on Valle de Guadalupe for Alta Journal https://www.altaonline.com/culture/food-drink/a45977150/mexico-wine-country-valle-de-guadalupe-bill-esparza/ -- Brought to you by House of Macadamias. Discover the LA Food Podcast bundle https://www.houseofmacadamias.com/pages/la-foods --- Send in a voice message: https://podcasters.spotify.com/pod/show/thelafoodpodcast/message Support this podcast: https://podcasters.spotify.com/pod/show/thelafoodpodcast/support

On this episode of the California Now Podcast, host Soterios Johnson heads across the Golden Gate Bridge to talk with three local experts about where to eat, shop, and play in Marin County. First, Johnson talks with Alex Fox, owner of Food & Farm Tours in West Marin. Fox delves into Marin's history of sustainable and regenerative agriculture, tracing its roots back to the Gold Rush era. “A lot of people don't know Marin County was actually the very first agricultural hub of California,” she explains. Fox then elaborates on the experiences guests can expect on her tours, like shucking oysters, tasting local cheeses, and getting up close and personal with baby cows. Fox also shares her top picks for what to eat and do in the area, including where to find the best mozzarella gelato. Next up, Johnson is joined by Lauren Harwell Godfrey, an award-winning luxury jewelry designer based in Marin County. Her handcrafted, ethically sourced designs draw inspiration from ancient textiles and patterns of the African diaspora, and are highly sought after by collectors. Reflecting on her journey in building her brand, the designer mentions some notable individuals who wear her jewelry. “Kamala Harris actually has worn a lot of my pieces,” she reveals. Lauren also discusses Marin's vibrant food scene, great local shopping, and her favorite places to spend time outdoors. “It's just a very special place,” she remarks.  Lastly, Johnson talks to John Finger, the CEO of Hog Island Oyster Company. Finger dives into his background as a marine biologist and what motivated him to establish his very own oyster farm in Marin County. He then shares the factors that make Tomales Bay ideal for oyster farming. “It's really about that exchange with the ocean, that nutrient-rich water, good tidal cycle in and out through the bay that really creates a great oyster,” he explains. Finger also recounts eating his crowd-favorite barbecue oysters with celebrity chef Roy Choi and director Jon Favreau on an episode of Netflix's The Chef Show. Finger also shares a handful of his go-to outdoor activities and neighborhood spots around Marin County.

My best friend, Tom Segura, and I stop by Roy Choi's Las Vegas restaurant – Best Friends – to reminisce about the old times… and indulge in his Korean Fusion food. We're talking Sticky Icky Ribs, Cubano sandwiches, and of course… the thing that started it all – the Kogi Taco. And, it's not just tastes from his fancy joint. We're also eating what's available at the Chef Truck within Park MGM. | Something's Burning | S3 E16 Follow Roy Choi: https://www.instagram.com/chefroychoi Follow Tom Segura: https://www.instagram.com/seguratom This episode is brought to you by Eight Sleep. Get $200 off plus free shipping on the high tech Pod 3 Cover when you use my link https://www.eightsleep.com/burning This episode is brought to you by Talkspace. Get $80 off your first month at https://www.Talkspace.com/BURNING This episode is brought to you by Robinhood. Earn up to 3% extra on every dollar you contribute to your IRA when you subscribe to Robinhood Gold. IRA transfers and 401(k) rollovers also earn 3% until April 30. Get started at https://www.Robinhood.com/boost This episode is brought to you by Babbel. Right now get 55% off your Babbel subscription at https://www.Babbel.com/BURNING SUBSCRIBE so you never miss a video https://bit.ly/3DC1ICg For TOUR DATES: http://www.bertbertbert.com For FULLY LOADED: https://fullyloadedfestival.com For #THEMACHINEMOVIE Updates: TheMachine.Movie For all things BERTY BOY PRODUCTIONS: https://bertyboyproductions.com For MERCH: https://store.bertbertbert.com/ Follow Me! X: http://www.Twitter.com/bertkreischer Facebook: http://www.Facebook.com/BertKreischer Instagram: http://www.Instagram.com/bertkreischer YouTube: http://www.YouTube.com/user/Akreischer TikTok: http://www.TikTok.com/@bertkreischer Threads: https://www.threads.net/@bertkreischer Text Me: https://my.community.com/bertkreischer Learn more about your ad choices. Visit megaphone.fm/adchoices

My best friend, Tom Segura, and I stop by Roy Choi's Las Vegas restaurant – Best Friends – to reminisce about the old times… and indulge in his Korean Fusion food. We're talking Sticky Icky Ribs, Cubano sandwiches, and of course… the thing that started it all – the Kogi Taco. And, it's not just tastes from his fancy joint. We're also eating what's available at the Chef Truck within Park MGM. | Something's Burning | S3 E16 Follow Roy Choi: https://www.instagram.com/chefroychoi Follow Tom Segura: https://www.instagram.com/seguratom This episode is brought to you by Eight Sleep. Get $200 off plus free shipping on the high tech Pod 3 Cover when you use my link https://www.eightsleep.com/burning This episode is brought to you by Talkspace. Get $80 off your first month at https://www.Talkspace.com/BURNING This episode is brought to you by Robinhood. Earn up to 3% extra on every dollar you contribute to your IRA when you subscribe to Robinhood Gold. IRA transfers and 401(k) rollovers also earn 3% until April 30. Get started at https://www.Robinhood.com/boost This episode is brought to you by Babbel. Right now get 55% off your Babbel subscription at https://www.Babbel.com/BURNING SUBSCRIBE so you never miss a video https://bit.ly/3DC1ICg For TOUR DATES: http://www.bertbertbert.com For FULLY LOADED: https://fullyloadedfestival.com For #THEMACHINEMOVIE Updates: TheMachine.Movie For all things BERTY BOY PRODUCTIONS: https://bertyboyproductions.com For MERCH: https://store.bertbertbert.com/ Follow Me! X: http://www.Twitter.com/bertkreischer Facebook: http://www.Facebook.com/BertKreischer Instagram: http://www.Instagram.com/bertkreischer YouTube: http://www.YouTube.com/user/Akreischer TikTok: http://www.TikTok.com/@bertkreischer Threads: https://www.threads.net/@bertkreischer Text Me: https://my.community.com/bertkreischer Learn more about your ad choices. Visit megaphone.fm/adchoices

Live from Las Vegas - Chef Roy Choi, The Chef Show This episode is brought to you by BetterHelp. Give online therapy a try at betterhelp.com/365 and get on your way to being your best self. Learn more about your ad choices. Visit megaphone.fm/adchoices

NFL Hall of Famer Kellen Winslow(0:34), Colts Running Back Zack Moss (14:35), Lawyer and cultural contributor Exavier Pope joins the show, Celebrity chef Roy Choi (35:00)

(0:22:00) Jamal Lewis, Former Ravens Running Back (0:37:00) Steve Largent, Hall of Fame Wide Receiver (1:53:00) Kellen Winslow Sr., Hall of Fame Tight End (1:30:00) Leigh Steinberg, NFL Agent (2:00:00) D.J. Dozier, Former Penn State Running Back (2:19:00) Chef Roy Choi, The Chef Show (2:58:00) Paul Catalina's Top 5 Learn more about your ad choices. Visit megaphone.fm/adchoices

This is a bonus clip of my conversation with Roy Choi. We talk about old and new wave of dining and the quality of produce in each region and the world.To get more bonus clips from all of my episodes subscribe to Big Money Players Diamond on Apple Podcasts. Diamond Players get bonus clips every week, plus ad-free full episodes. Sign up here: https://apple.co/eric-andreSee omnystudio.com/listener for privacy information.

Eric and chef extraordinaire/pal Roy Choi talk about setting kitchens on fire accidentally and walking in on people having sex in a restaurant after hours. Never a dull moment when you are a professional chef. Eric talks about lying his way through a restaurant gig and immediately being fired after 3 days. Roy shares his tales of cooking stoned, his time of cooking in Japan, an infamous bombing moment with an Iron Chef, getting ripped by The New York Times, and asking the age old question: how does a tire mascot dictate "good food?" And last but not least, how witnessing people peeing into the tomato sauce will make you think twice about ordering pizza.  BUY MY NEW BOOK Dumb Ideas TODAY!  Rate and Review Bombing with Eric Andre hereDo you like listening to Bombing and want extended conversations with more bombing stories every week? Then check out Big Money Players Diamond, a new subscription available exclusively on Apple Podcasts, where you can get exclusive material from all my interviews for the show, plus 100% ad-free episodes every week. See omnystudio.com/listener for privacy information.

In this episode, MHD and cohost Chavonne Taylor speak with chef and entrepreneur Keith Corbin about his journey growing up in Watts, navigating gang and drug culture to becoming a celebrated executive chef and co-owner of Alta Adams in South LA. His modern soul food restaurant was named one of the best new restaurants in the country by both Esquire and Thrillist, and has consistently been on the LA Times best restaurant list. Corbin was formerly Director of Operations for Roy Choi and Daniel Patterson's Locol restaurant group, and also worked for Patterson at his Michelin-starred fine dining restaurant, Coi in San Francisco. He recently released his autobiography, California Soul: An American Epic of Cooking and Survival, which is available online and in stores now.www.altaadams.comEpisode Spotify Playlist

We're in Hawaii this week — at least Nancy is — and we talk about everything from native fruits to Spam, one of the few foods in the world that Ruth has never eaten. Ruth talks about the Zen of pie making, Nancy gives a shout out to two of her favorite kitchen utensils and Laurie waxes poetic about why Jonathan Gold fell in love with the island. Leaving Hawaii we discuss why failure in the kitchen is a good thing. Then it's on to the politics of pesto — along with a handy little trick to make it better — even if you're not doing it by hand. Three Ingredients is a reader-supported publication. To receive posts with bonus material, including recipes, restaurant recommendations and podcast conversations that didn't fit into the main show, consider becoming a paid subscriber.Our favorite mortar and pestleNancy has shown up at the cooking class she's conducting in Hawaii with just two treasured pieces of equipment. First and foremost is her beloved mortar and pestle, which is so heavy she's asked her assistant Juliet to pack it in her suitcase. It's one originally made for pharmacists and Nancy is so fond of hers that she sometimes buys extras to give to her friends. In fact, she gave one to Ruth years ago and Laurie has had one for decades too.What makes it so special that all three of us have it in our kitchens? Nancy says that while a rougher molcajete is right for guacamole, she loves the smooth surface of her unglazed ceramic mortar and pestle for making mayonnaise, aioli and especially pesto, which she never makes in a food processor. Laurie found this description on the British Museum website that describes why the original Wedgwood & Bentley mortars were considered superior to marble “for the purpose of chemical experiments, the uses of apothecaries, and the kitchen”: “These mortars resist the action of fire and the strongest acids. ... They receive no injury from friction. They do not imbibe oil or any other moisture. They are of a flint-like hardness, and strike fire with steel.”Nancy also loves her trusty Microplane. But then, who doesn't? It pretty much changed life in the kitchen, as John T. Edge explained in this 2011 story for the New York Times.Note that in our bonus post for Episode 3, available to paying subscribers later this week, we share the recipe for Nancy's caprese salad, which is on the cover of “The Mozza Cookbook,” plus a pie recipe from Nancy's new baking book “The Cookie That Changed My Life” and a mini podcast all about salt.Thank you for reading Three Ingredients. This post is public so feel free to share it.A proper luauNearly every year Nancy participates in the Hawaii Food & Wine Festival, founded by chefs Roy Yamaguchi and Alan Wong. It's an event that grew out of Cuisines of the Sun, which Associated Press writer Barbara Albright once described as “the ultimate food camp.” Nancy happened to be cooking at Cuisines of the Sun the year that Laurie took Jonathan to Hawaii for the first time. Until that trip in the late 1990s, Laurie had only experienced the food of tourist Hawaii and thought that the island destination would be a place where Jonathan could take a vacation from thinking about food in a serious way. Boy was she wrong. When they arrived on the Big Island they were invited to a luau that was unlike any Laurie had ever experienced. Held at Hirabara Farms run by Kurt and Pam Hirabara, who were pioneers in the Hawaii regional cuisine movement, the music, dancing and especially the food — all rooted in Hawaiian culture — were enchanting. There wasn't a grass skirt in sight. After that trip, Jonathan was smitten. Here's an excerpt from a story he wrote for Ruth at Gourmet in 2000 describing that party:There may be a prettier acre than Kurt and Pam Hirabara's up-country farm on the island of Hawaii, where the damp, mounded earth and skeins of perfect lettuces glow like backlighted jade on a wet afternoon. But when the sun comes out and the mist melts away, and through a break in the clouds suddenly looms the enormous, brooding mass of Mauna Kea, the loftiest volcano in the world, it's hard to imagine where that prettier acre might be.Three hours before chef Alan Wong's luau at Hirabara Farms, a party celebrating the relationship between the chef and the army of Big Island growers who supply the Honolulu restaurant that has been called the best in Hawaii, the tin roof of the Hirabaras' long packing shed thrums with rain, and the thin, sweet voice of the late singer Israel Kamakawiwo'ole slices through the moist mountain air. Wong's kitchen manager, Jeff Nakasone, trims purply ropes of venison into medallions for the barbecue, and pastry chef Mark Okumura slaps frosting on a stack of coconut cakes as high as a small man. Lance Kosaka, who is the leader at Wong's Honolulu kitchen, arranges marinated raw crabs in a big carved wooden bowl. Mel Arellano, one of Wong's colleagues from culinary school and something of a luau specialist, reaches into a crate and fishes out a small, lemon-yellow guava.“I've got to eat me one of them suckas,” he says, and he pops the fruit into a pants pocket.I nibble on opihi, pricey marinated limpets harvested in Maui, and try to gather in the scene. Two of Wong's younger sisters stir a big pot of the gingery cellophane-noodle dish called chicken long rice; Buzzy Histo, a local kumu hula—hula teacher—crops orchids, exotic lilies, and birds-of--paradise brought over from the farmers market in Hilo. A cheerful neighbor, Donna Higuchi, squeezes poi from plastic bags into a huge bowl, kneading water into the purple goo with vigorous, squishing strokes until the mass becomes fluid enough to spoon into little paper cups. She giggles as she works.“Some people like poi sour,” she says. “I like it frrrr-rresh. Although most people would say I'm not really a poi eater. I like it best with milk and sugar—it's really good that way.”Her friend stops measuring water into the poi and wrinkles her nose. “Don't listen to Donna,” she says. “You try your poi with lomilomi salmon.”If you're hungry for more, here's an article Jonathan wrote for Food and Wine Magazine, when he visited the islands with Roy Choi. And here's the L.A. Times story about poi that Laurie talks about in this episode. Poi is a food that most visitors to Hawaii rarely experience in the way it was intended to be eaten. “The mush you might have been served at a hotel luau,” she wrote, “was almost certainly not aged, and probably served plain, which is the rough equivalent of eating potatoes mashed without butter or cream.” Or, as Victor Bergeron, aka Trader Vic, once wrote, “Americans do not appreciate food which is too far out.”Devil in a white can Ruth, Nancy and Laurie all remember Underwood Deviled Ham with great fondness from their childhoods. Surprisingly, this is the entire ingredient list: Ham (Cured With Water, Salt, Brown Sugar, Sodium Nitrite) and Seasoning (Mustard Flour, Spices, Turmeric).It turns out that it's a very old product. The William Underwood Company began making it in 1868 (soldiers ate a lot of deviled ham during the Civil War), and the company's logo was trademarked two years later making it the oldest extant American food trademark. And what about that other ham in a can, Spam? As described on the Hormel website, it's made from six ingredients: “pork with ham meat added (that counts as one), salt, water, potato starch, sugar, and sodium nitrite.” We talk about Spam musubi (Spam and sushi rice wrapped with nori), which has been popular in Hawaii for decades — Jonathan called it “the real soul food of Hawaii” in this review of the now-closed Monterey Park restaurant Shakas.Ruth may not be a Spam fan, but our musubi talk prompted her to bring up one of her favorite nori seaweed-wrapped snacks, onigiri. We thought you might like to make your own onigiri. Here's a recipe from Serious Eats. For more recipes, including one prompted by Ruth talking about the zen of pie making — spending time with her rolling pin makes her very happy in the kitchen — check back later this week for this episode's bonus post for paying subscribers with a new mini podcast. Get full access to Three Ingredients at threeingredients.substack.com/subscribe

Mentioned in this episode:SBCC President's Office - https://www.sbcc.edu/presidentsoffice/Semper Gumby - https://en.wikipedia.org/wiki/Semper_GumbySBCC Board of Trustees - https://www.sbcc.edu/boardoftrustees/Jim Collins - Good to Great - https://www.jimcollins.com/article_topics/articles/good-to-great.html Asilomar Leadership Skills Seminar - https://ccleague.org/event-calendar/2024-asilomar-leadership-skills-seminarCalifornia Community Colleges Association for Occupational Education - https://cccaoe.org/Professor Tom Mahoney - https://www.youtube.com/watch?v=89V6lK96ZHMTurkey Brine - https://cooking.nytimes.com/recipes/1021473-turkey-brineSpatchcock Turkey - https://cooking.nytimes.com/recipes/543-roast-spatchcock-turkeyDeep-Fried Turkey - https://www.nytimes.com/2023/11/14/dining/deep-fried-thanksgiving-turkey.htmlButternut Squash Casserole - https://www.allrecipes.com/recipe/22936/butternut-squash-casserole/Cranberry Apple Salad - https://www.tasteofhome.com/recipes/creamy-cranberry-apple-salad/Chocolate Pie - https://www.thepioneerwoman.com/food-cooking/recipes/a11850/chocolate-pie/Pumpkin Pie - https://cooking.nytimes.com/recipes/1015622-pumpkin-pieSeven Minute Frosting - https://www.kingarthurbaking.com/recipes/seven-minute-frosting-recipePumpkin Rolls - https://thegreatbritishbakeoff.co.uk/recipes/all/pumpkin-rolls/Waldorf Salad - https://cooking.nytimes.com/recipes/1018585-the-original-waldorf-saladGreen Bean Casserole - https://www.campbells.com/recipes/green-bean-casserole/Cream Cheese Corn - https://www.food.com/recipe/cream-cheese-corn-47054Mise en Place - https://en.wikipedia.org/wiki/Mise_en_placeDog Team Sticky Buns - https://www.food.com/recipe/dog-team-sticky-buns-138400Save Me the Plums by Ruth Reichl - https://www.penguinrandomhouse.com/books/210646/save-me-the-plums-by-ruth-reichl/Julia Child Papers - https://hollisarchives.lib.harvard.edu/repositories/8/resources/9746What She Ate by Laura Shapiro - https://laurashapirowriter.com/what-she-ate/The Betty Crocker Cookbook - https://en.wikipedia.org/wiki/Betty_Crocker_CookbookJoy of Cooking - https://en.wikipedia.org/wiki/Joy_of_CookingL.A. Son by Roy Choi - https://www.penguinrandomhouse.com/books/723516/la-son-by-roy-choi-with-tien-nguyen-and-natasha-phan/Fannie Farmer Cookbook - https://en.wikipedia.org/wiki/Fannie_FarmerJoystix - https://joystix.band/

What's your holiday movie marathon lineup? Would it include the classic "Son and Law," the hilarious "Daddy's Home 2," or the nostalgic "Meet Me in St. Louis."  As we prepare to hunker down for the holiday season, we share our favorite films and how they add a dash of magic to our celebrations. Yet, we also acknowledge the grinch that can be the flu season that often disrupts our holiday cheer. Come join us as we indulge in reminiscing about our much-loved holiday films, while also touching on the importance of self-care during the festive period.Open a movie  every day to celebrate the Holiday season!  Now Offering Movie Advent Boxes this Season! https://lovedagainmedia.com/bingeEver watched a movie that made you want to cook? Remember the film "Chef"? Let us take you on a gastronomic journey as we discuss the impact of this film on the culinary industry. Listen to the stories from behind the scenes, focusing on the mentor-mentee relationship between the filmmaker, Jon Favreau and Chef Roy Choi. This movie not only gave us cooking inspiration but also led to the creation of the Netflix show "The Chef Show." Our personal experiences in the restaurant industry have shaped our love for food, and we can't wait to share our thoughts on the film's Cuban sandwich recipe and its Latin-flavored soundtrack.Lastly, let's switch from the kitchen to a quirky and unconventional universe with the movie "Onyx the Fortuitous and the Talisman of Souls." This film, with its unique blend of horror and comedy, introduces us to a new magic anti-hero and a talented cast, making it a perfect choice for a movie night with friends. But let's not forget the real debate here: when should we start decorating for Christmas - before or after Thanksgiving? Join us for a fun discussion as we try to settle this age-old debate. From films and food to festive cheer, we've got you covered this holiday season!Now Offering Movie Advent Boxes this Season! https://lovedagainmedia.com/bingeJoin Reel Rewards movie fan community experience at https://bit.ly/GetReelWithLALASupport the showDrop us a voicemail https://bit.ly/VOICEMAILTHEPODSay hi? host@bwpodcast.comPartner with us? sales@bwpodcast.com

Gourmet food truck godfather Roy Choi talks with Rachel and Olivia about roaming the streets of L.A. alone as a 5 year old kid, couch surfing as a broke young adult, and his cooking roots. They also discuss generational differences between Gen X and Gen Z, Roy's miraculous way back from hitting rock bottom, and the magic of food.Broad Ideas is supported by Spiidergriip. Get yours today at SpiiderGriip.com and use discount code IDEAS at checkout and receive 30% off and free shipping.Broad Ideas is supported by Mosh. Head to moshlife.com/IDEAS to save 20% off plus free shipping on your first 6-count trial pack.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Gourmet food truck godfather Roy Choi talks with Rachel and Olivia about roaming the streets of L.A. alone as a 5 year old kid, couch surfing as a broke young adult, and his cooking roots. They also discuss generational differences between Gen X and Gen Z, Roy's miraculous way back from hitting rock bottom, and the magic of food. Broad Ideas is supported by Spiidergriip. Get yours today at SpiiderGriip.com and use discount code IDEAS at checkout and receive 30% off and free shipping. Broad Ideas is supported by Mosh. Head to moshlife.com/IDEAS to save 20% off plus free shipping on your first 6-count trial pack.

Culinary visionary and co-founder of Kogi BBQ taco truck, chef Roy Choi joins the show. Over duck carnitas, Roy talks about the rise of Kogi, hanging out on Hollywood Boulevard as a teen, and what it was like to watch his parents close the family restaurant. This episode of Dinner's On Me was recorded at Damian in Downtown Los Angeles. Want next week's episode now? Subscribe to Dinner's on Me PLUS. As a subscriber, not only do you get access to new episodes one week early, but you'll also be able to listen completely ad-free! Just click “Try Free” at the top of the Dinner's on Me show page on Apple Podcasts to start your free trial today. A Sony Music Entertainment & A Kid Named Beckett production. Learn more about your ad choices. Visit podcastchoices.com/adchoices

"Weed taught me how to be American," chef Roy Choi says of his favorite leafy green. Weed also inspired his most iconic creation–the Kogi taco–easily one of the stoniest culinary sensations of all time. A life-long, loud-and-proud cannabis enthusiast, Roy Choi had to pretty much invent the modern gourmet food truck just to get his Kogi tacos out to the people. Fifteen years later, he's now among the most respected and influential chefs in the world From his early adventures as a member of the 'United Stoners of America,' to his brand new line of edibles with Tsumo Snacks, we talk about cannabis, food, culture, and how to keep pot weird.  NOTE: We discuss two scientific studies in the episode, one about how weed actually makes your taste buds more acute, and one about hyper-priming.  EPISODE SPONSORED BY PAX It's time to puff, puff, PAX with the world's most advanced cannabis vaporizer. Check out PAX.com for exceptional cannabis experiences made easy. And use the promo code "great moments" for 10% off your order! EPISODE ARCHIVE Visit our podcast feed for 90+ episodes of our classic Great Moments in Weed History format, and subscribe now to get a new weekly podcast every Weednesday. PATREON Please support Great Moments in Weed HIstory on Patreon. Supporters get exclusive access to video versions of this podcast and private seshes, plus cool rewards like a signed book. And it truly helps us make the best show possible

To celebrate the first year of "Naked Lunch," hear Phil and David look back and chew things over with legendary chefs including Roy Choi, Nancy Silverton and Wolfgang Puck and a overflowing buffet of celebrity foodies including Valerie Bertinelli, Kevin Bacon, Allison Janney, and Patton Oswalt, and many, many more. To learn more about building community through food and "Somebody Feed the People," visit the Philanthropy page at philrosenthalworld.com.  

Episode 264: CHEF ROY CHOI + DUMBFOUNDEAD On this week's episode of the @RoadPodcast, the crew welcome Gourmet Streetfood Guru @ChefRoyChoi (owner @KogiBBQ @BestFriendVegas) and prominent LA Rapper/Actor @DumbFoundead. The fellas talk about their mutual friend DJ Zo (@Zomanno) coordinating the interview (00:45) and Roy and Dumbfoundead speak on the different generations of Koreatown in LA (4:02). Roy shares his family's rags to riches story with the start of his mother's jewelry business (10:01) and explains how his strong Asian family foundation pulled him out of a “poetic crack journey” in New York (12:23). Dumbfounded speaks about the battle rap scene with @ProjectBlowedLA (30:21) and the first time he experienced Asian racism (43:01). The crew debate on the strength of Korean support in LA with @BobbyLeeLive and @DavidChoe (52:33). Finally, Roy explains how networking within the food and DJ industry are similar (56:15) and his thought process when programming DJs for his restaurant @BestFriendVegas (1:09:43).

Our friends at Wait Wait ... Don't Tell Me! have a new show out with host Emma Choi. It's called Everyone & Their Mom. For her first episode, Emma is joined by comedian Josh Gondelman to discuss a saucy situation. Celebrity chef Roy Choi also joins to troubleshoot a kimchi recipe with Emma's grandma. Emma then settles an age old debate: heels or rollerblades?

Roy Choi (Broken Bread, The Chef Show, Kogi) is a chef, author, and television personality. Roy joins the Armchair Expert to discuss how he went from having a gambling addiction to being an award-winning chef, what Asian immigrants had to do to navigate the American system, and how important food is to Korean culture. Roy and Dax talk about what happened to restaurants during the pandemic, how most people in America are a product of fast food advertising, and what reforms he would like to see in the food industry. Roy explains what his experience was like teaching English in Korea, that he has never been a collector of material things, and that he believes there isn't enough Asian representation in American media. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.