Podcast appearances and mentions of tejal rao

The story behind the famous orange chicken at Panda Express and more! Dora Herrera remembers her mother, Socorro, who took orders at Yuca's in Los Feliz for nearly 50 years. Tejal Rao visits the renovated Panda Inn, where a precursor to orange chicken took flight. Honor May Eldridge follows our obsession with the Hass avocado, which was developed right here, in Southern California. In his new cookbook, Tu David Phu reconciles his family's trauma with his perceptions of what ingredients are deemed worthy. In shades of pinks and greens, farmers market chicories are favored by chefs for creating balance in dishes.  Check out Good Food's newsletter and don't forget to subscribe!

Jason Stewart is a DJ (playing as Them Jeans) and cohost of How Long Gone, a podcast that dips in and out of the food world with surprising and entertaining frequency. It was so great to have Jason back on the show to talk about where he's been dining out in Los Angeles and New York, his home cooking stylings, and some of his recent writing for TASTE. Also on the show we have a great conversation with Tejal Rao, a critic at large for the Food section of The New York Times. Tejal is based in Los Angeles and wrote a terrific story about Pasadena's Panda Inn, the parent restaurant of Panda Express. We talk about the restaurant's legacy while digging into some of Tejal's recent favorite Los Angeles restaurants.Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We'd love to hear from you. MORE FROM JASON STEWART:A Year of Los Angeles Dining [TASTE]Horses Wakes Up From a Very Bad Dream [TASTE]Craig's Isn't Fun or Fancy. It's Forgettable. [TASTE]Los Angeles Restaurants Right Now with The Angel's Emily Wilson [This Is TASTE]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Welcome to Article Club! A few that require our attention this week span topics from an important anniversary to management tips to recommendation culture. Now off to go eat a personal pan pizza… Is it an overstatement to say that Book It! is one of our generation's premier cultural references? This NYT story commemorates the 40th anniversary, and an LA Times article from 1985 made us feel nostalgic. See also: pins for sale on eBay and Tejal Rao's fascinating review of Chain.  We loved “Want To Be A Good Boss? Be A Bitch.” by Samhita Mukhopadhyay for Bustle. Here's to intergenerational slaying! The Locavore Guide to Shopping NYC by Caroline Weaver is a tribute to physical guidebooks of yore featuring 670 NYC shops. It has a a searchable digital directory too! Relevant: "The Banality of Online Recommendation Culture" by Kyle Chayka in The New Yorker. Does anybody have any intel on Cutie Eyes? Please share with us at podcast@athingortwohq.com, @athingortwohq, our Geneva, or our Substack comments! Look to Shopify for all your ecomm needs and get a $1-a-month trial with our link. YAY.

Today on the LA Food Podcast, which LA restaurant was named one of Bon Appetit's Best New Restaurants of 2024? What's the secret to Chef Josiah Citrin's longevity? And which famous Los Angeles fruit did Tejal Rao dedicate an entire New York Times column to? Father Sal's with us to discuss all of it, in addition to the pros and cons of guest chef dinners, the magical world of restaurant music playlists, and a round of bad idea/horrible idea featuring vegan food festivals, insane customized drinks, and a new LA Times seasoning rub question mark? In Part 2, we're joined by olive oil specialist Lisa Pollack of Corto Olive Oil, located in Northern California. We do something a little different and I actually hand the reins of the pod over to Lisa so that she can treat us to our very own olive oil masterclass. Helpful links: Our free newsletter LA FOODSTACK, where you'll find most of the articles we referenced today https://thelacountdown.substack.com/ Corto Olive Oil https://corto-olive.com/ The LA Food Podcast is produced with the help of: Adam Skaggs Tiffany Perez Tim Bertolini -- Get 10% off at House of Macadamias using code "LAFOOD" https://www.houseofmacadamias.com/pages/la-foods -- Get 10% off on your first purchase of wagyu beef at First Light Farms using code "LAFOOD10" https://www.firstlight.farm/us/ --- Support this podcast: https://podcasters.spotify.com/pod/show/thelafoodpodcast/support

The New York Times dropped a list of “The 25 Best Restaurants in Los Angeles Right Now.” Coming on the heels of the paper's 2023 Restaurant List a few weeks ago, critic at large Tejal Rao describes the new list as her “current favorites in one of the greatest food cities in the world.” Father Sal joins me to comb through the selected restaurants, opine on the quality of the list as a whole, and share a couple of Rao's choices that left us scratching our respective heads. We also ask ourselves the questions who is this list really for, what's the point of having so many similar lists floating around in the ether, and what would be an even better way to do this whole listicle journalism thing? But first, Father Sal and I round up the headlines to sift through what matters and what doesn't. There's a waste controversy at Erewhon, another round of harassment allegations at Nobu Malibu, and a sad landlord story affecting one of LA's most beloved Japanese cafes. We also talk robot food delivery, coffee omakase, and my new favorite topic, dining in the nude. We finish the episode off with a brand new segment called “Bad Yelp Review,” where we each share a moment from the past week in which the people in our lives would have been justified in leaving us a shitty Yelp review as humans. Podcasting was gonna be fun, they said. --- 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 today's episode of All in the Industry®, Shari Bayer's guest is Wilson Tang, owner and operator of Nom Wah, the century-old New York City brand, who has overseen the brand's expansion over the last decade with outposts in Philadelphia, Nolita, Chelsea, and Shenzhen. To celebrate the restaurant's centennial, Wilson published his first cookbook, The Nom Wah Cookbook: Recipes and Stories from 100 Years at New York City's Iconic Dim Sum Restaurant (October 2020), which celebrates his restaurant and the local businesses around it. Today's show also features Shari's PR tip to celebrate lasting brands; Industry News Discussion on The New York Times' The 25 Best Restaurants in Los Angeles Right Now, by Tejal Rao; plus, Shari's Solo Dining experience at the legendary Zingerman's Deli in Ann Arbor, MI, which has been championing local farmers and food purveyors for over 40 years; and the final question. ** Check out Shari's new book, CHEFWISE – Life Lessons from Leading Chefs Around the World (Phaidon, Spring 2023, #CHEFWISEBOOK), now available at Phaidon.com, Amazon.com and wherever books are sold! ** Join Shari in Philadelphia on Monday 10/9 for Happy Hour at El Merkury presented by Cookbooks & Convos where she'll be reading passages from her book and signing copies, and small bites and drinks by Delola will be served; tickets available at OpenTable. ** Shari is also celebrating the 20th year of her company, Bayer Public Relations, which she founded in October 2003. Happy Anniversary! **Photo Courtesy of Nat Chitwood.Listen at Heritage Radio Network; subscribe/rate/review our show at iTunes, Stitcher or Spotify. Follow us @allindustry. Thanks for being a part of All in the Industry®. Heritage Radio Network is a listener supported nonprofit podcast network. Support All in the Industry by becoming a member!All in the Industry is Powered by Simplecast.

Forget Scream Queens, this week, we're checking in with a Greens Queen, NY Times critic-at-large Tejal Rao. First, she laughs about the knife-throwing hobby she's always kept sharp. Then, she gives a behind-the-scenes look at the often-unglamorous cooking habits of a food writer and critic, which led her to the recipe that ended her self-described slobby cooking era: Twice-Cooked Broccoli Rabe, inspired by Alice Waters and Tejal's own adoration of all things leafy and green. Tejal Rao is a critic at large for The New York Times, recipe developer, and writer. If you like our show, don't forget to hit like and subscribe and leave us a review! Help support The One Recipe, and shows from APM Studios that bring people together, with a donation of any amount today.

Anissa Helou explains the importance of preserving your heritage through food. With the world, and New York Times critic at large Tejal Rao, watching, grandmothers are the new influencers of the online kitchen. California girl Claire Ptak moved to London; her new cookbook pays homage to both homes. Based in Amsterdam, Natasja Sadi imitates nature to create floral arrangements using sugar. Chef Chris Ono shops for blooming produce at the farmer's market. Finally, Asma Khan runs the only professional Indian kitchen in the world with an all-female staff; she pays tribute to the woman behind the food in her latest cookbook. 

Kate Reid was a successful Formula 1 engineer who designed race cars before shifting gears to make croissants. Jennifer Yee makes vegan croissants at Bakers Bench, where she uses a plant-based substitute for butter. Tejal Rao breaks down "Party Down," the series about the mundane lives of LA cater waiters. Chanie Apfelbaum puts a fresh spin on Passover favorites while remaining "Totally Kosher." Paula Forbes weighs in on the great bay leaf debate.

Joe and Celia Ward-Wallace opened South LA Cafe with a mission to fight racial, social and economic inequality. Their next project? Overseeing the Natural History Museum's entire food and beverage program. The first season of "The Last of Us" concluded last Sunday, and mushrooms played a big role in this new, dystopian world. Tejal Rao asks: Are fungi here to destroy us or save us? Visoth Tarak Ouk aka Chef T was born in a refugee camp in Thailand to parents who survived the genocide of the Khmer regime in Cambodia. His family eventually settled  in Long Beach, where the chef developed a love for cooking and became a pillar of Southern California's Khmer community. Planning to enter the cream category of this year's PieFest? Margarita Manzke of Republique, Manzke, and Sari Sari is a judge, and she has tips on how to win a ribbon. From Haruki Murakami's stir fry to Maurice Sendak's chicken soup with rice, Adrienne LaFrance recalls the 12 most unforgettable descriptions of food in literature. Finally, Bill Addison finds Shanghainese cuisine among a field of Sichuan-dominant restaurants.

Just in time for the Academy Awards, journalist and historian Hadley Meares uncovers two of LA's earliest celebrity restaurants. Tejal Rao, critic at large at the New York Times and a KCRW PieFest judge, talks about the beauty, the versatility, and the wow factor of savory pie. "The McSatan" and "The Bruja" are on the menu at Evil Cooks where Alex Garcia and Elvia Huerta are on a mission to "Make Tacos Great Again." JR Ryall went from student to pastry chef at Ballymaloe House in County Cork, Ireland. At the farmers market, blood oranges are getting a squeeze.

Mexican chef Margarita Carrillo Arronte says Americans have the wrong impression of food which isn't all about comfort — fat and fried. When a chef told Carolina Aboumrad and Ricardo Olvera that his dream product was huitlacoche, they decided to import it to the U.S. Ricardo Ortega aims to make tortillas using honest ingredients at his tortilleria, Kernel of Truth Organics. Lexis-Olivier Ray of L.A. Taco rounds up the city's best meat markets and carnicerías. New York Times critic Tejal Rao runs down her favorite veggie sandwiches across Los Angeles. Finally, the Crenshaw Farmers' Market has relocated again, with better visibility and a match program for CalFresh benefits.

Amid news that he is again shifting concepts at Noma, René Redzepi discusses the restaurant's reinvention. “The Woks of Life” documents the Leung family's history through food. Sylvia Wu brought an Angeleno sensibility to Chinese food, expanding the cuisine and its fans. Tejal Rao explains her impact and legacy. Yotam Ottolenghi and Noor Murad embrace make-ahead condiments, dressing, and sauces in their latest test kitchen cookbook. Chef Zarah Khan culls carrots at the farmer's market for a new dish at Rustic Canyon. Finally, from a garage pop-up to a brick and mortar in Melrose Hill, Bill Addison reviews Filipino favorite, Kuya Lord.

Samin Nosrat joins us to talk about cooking, conflict, and the global forces shaping the food on our plates. Have you ever tried Saigon cinnamon? How about Iranian saffron? Learn about the flavors and traditions we lose when war and international politics get in the way. We get real about "kimchi diplomacy.” And we talk about the alternating slog and beauty of cooking as a way to connect to our own bodies — and support others — when times are hard. GUESTS: Samin Nosrat, writer, cook, and teacher ADDITIONAL RESOURCES: Before Croissants, There Was Kubaneh, a Jewish Yemeni Delight, Tejal Rao, The New York Times Magazine What's an Aleppo Pepper?, Layla Eplett, Scientific American The Experiment Presents SPAM, Julia Longoria and team, WNYC & The Atlantic

We're sharing all of the best things to do during your last days of summer! First, ‘Maintenance Phase' host Aubrey Gordon and ‘There Are No Girls on the Internet' host Bridget Todd give their recommendations for things to read, watch, and listen to. Then, food writer Alex Beggs and New York Times restaurant critic Tejal Rao share their favorite slacker picnic recipes. You can find a list of all of the recommendations included in today's show at our website: https://www.wbez.org/stories/summer-is-not-over/a5ce7aa0-49dd-4e37-9844-0aafe6bd5577?preview=1660849625190

Just a few moments of tuning into nature can make you feel more inspired, connected, and less lonely. Let us guide you through a five-minute noticing nature practice — you don't even have to leave the city. How to Do This Practice: Pause and take notice of the natural elements around you, like trees, clouds, leaves, moving water, animals, bugs and butterflies, etc. Take a moment to allow yourself to truly experience the nature around you, and notice what emotions this evokes. When you encounter something that moves you in some way, take a mental photo of it. In a few words or sentences, jot down a brief description of what caught your attention and how it made you feel. Try to repeat this every day for at least two weeks. Remember: The key is your experience with what you are noticing—how nature makes you feel.  Find the full Noticing Nature practice at our Greater Good in Action website: https://ggia.berkeley.edu/practice/noticing_nature More resources from UC Berkeley's Greater Good Science Center: Four Ways Nature Can Protect Your Well-Being During a Pandemic: https://tinyurl.com/98t8p7r5 What Happens When We Reconnect With Nature: https://tinyurl.com/4jef7r82 How Nature Can Make You Kinder, Happier, and More Creative: https://tinyurl.com/2s95n6ps Six Ways Nature Helps Children Learn: https://tinyurl.com/5t2tnv3p Why Is Nature So Good For Your Mental Health? https://tinyurl.com/nj7kpn28 How Nature Helps Us Heal: https://tinyurl.com/2kea52n9 Listen to The Science of Happiness episode featuring NYT restaurant critic Tejal Rao trying the Noticing Nature practice: https://tinyurl.com/yckkte9w Tell us about your experiences noticing nature by emailing us at happinesspod@berkeley.edu or using the hashtag #happinesspod. Find us on Amazon Music: https://tinyurl.com/28hcdfsd Help us share Happiness Break! Leave us a 5-star review and copy and share this link: pod.link/1340505607

Priya Krishna joins Jesse this week to show off her musical abilities, rave about some of her favorite food writers, and divulge her One: Tejal Rao's massolu, AKA roasted vegetables with coconut, chili and garlic. (Yes, it really is that easy.) Priya Krishna is a New York Times food reporter and cookbook author. You can follow her on Instagram and Twitter @priyakrishna. Help support The One Recipe and shows from APM Studios that bring people together, with a donation of any amount today.

After retiring from sailing a barge down the Thames River, Gerald Stratford took a different route than most septuagenarians — becoming a Twitter sensation while imparting his gardening prowess. Ali Slagle eschews mise en place and incorporates prep into her recipes for perfectly low-effort meals. Tejal Rao tracks down the artisans creating the plastic food models displayed in the windows of Japanese restaurants. Helena Bottemiller Evich reports on the baby formula shortage and the precursors leading to national panic. Finally, cherry season is short, but it's happening now at the farmer's market.

Tejal Rao is The New York Times' restaurant critic for California, a cooking columnist for The New York Times Magazine, and the author of the Times' weekly vegetarian newsletter, The Veggie. In today's session, Tejal opens up about losing her sense of taste and smell when she had Covid, what it felt like to get it back, how she's adjusted to life in Los Angeles, and being a picky eater as a child. We also cover the start of her career as a food critic, how she goes about writing a review, whether she worries about hurting a chef's feelings, going with her mom to Noma Tokyo and eating raw shrimp covered with ants (spoiler: her mom liked it!), and setting the internet on fire with her article claiming that California's bagels are better than New York's (I agree). See acast.com/privacy for privacy and opt-out information.

Athletic eating doesn't need to stop with the Thanksgiving meal. New York Times Cooking experts Melissa Clark and Tejal Rao teach us how to make the best of our leftovers.

Julia Child completely changed how Americans thought about cooking, and a new side of the culinary phenom is shown in the documentary by Julie Cohen and Betsy West.  Lien Ta announces that Here's Looking At You is reopening in Koreatown and shares the ups and downs of the restaurant during the pandemic. Claudia Roden is credited with introducing Middle Eastern cuisine to a larger audience and has a new cookbook cataloging recipes from the Mediterranean. Beth Lee prepares to bake up a storm for Hanukkah. New York Times California critic Tejal Rao discovers baby celery and other ingredients at the Torrance Farmer's Market for vegetarian Thanksgiving dishes. Lastly, Priya Fielding-Singh researches food injustice and some misconceptions connecting class and diet.

Chef, food stylist, and New York Times Cooking writer Yewande Komolafe and New York Times Magazine columnist Tejal Rao join us to discuss today's launch of "The Veggie", NYT Cooking's new vegetarian newsletter. They'll also take calls from listeners and share some of Yewande's most popular recipes, including Nigerian yam and plantain curry and tofu two ways.  

On today's Smorgasbord episode I check in with Tejal Rao of the New York Times on her new Veggie newsletter project, share some S'mores Blossom Cookies, talk about sourcing spices, and more! For complete show notes on this episode, https://kitchencounterpodcast.com/192 Connect with the show at: Facebook: https://www.facebook.com/kitchencounterpodcast Twitter: @TKCpodcast Email: feedback@kitchencounterpodcast.com

This week, two of our favorite eaters — Bon Appetit senior staff writer Alex Beggs and New York Times restaurant critic Tejal Rao — tell us why the best picnics might just be the least photogenic ones. They're all about tiny swimsuits, big sandwiches, cold wine in insulated water bottles, and minimal, minimal effort.

Show Notes and Links to Esther Tseng's Work and Allusions/Texts from Episode 67    On Episode 67, Pete talks with Esther Tseng about her freelance writing, her inspirations, seeing herself and her cultures represented in what she has read and continues to read, her profound article from May 2021 after the Atlanta racist spa murders, how her work centers itself in intersections of food, culture, and much more.   Esther Tseng is a Los Angeles-based food, drinks and culture writer available for reported and editorial assignments as well as ghost-written, branded content. She has contributed to the LA Times, Food & Wine, Eater, Civil Eats, LAist, VICE, Time Out, Los Angeleno, and more. Esther Tseng's Personal Website   Article for Shondaland from July 30, 2020, "Food Justice Impacts Who Eats and Who Thrives"   Esther Tseng's Article from May 20, 2021- “The Silence of my White Friends after Atlanta” for Catapult Magazine    Esther Tseng's Article from January 28, 2021 in Rsey: LosAngeles-"Uyghurs in America Want to Share Food and Culture. For Them, It's a Matter of Survival."   At about 1:45, Esther talks about her childhood relationships with food and with the written word, including the interesting ways in which Taiwanese and English and assimilation played roles in her early life At about 8:30, Esther talks about the fraught relationship of Taiwanese to Chinese governing and how her parents came from a time of censorship/language policing At about 9:45, Esther is asked if she felt represented in what she read as a kid, and she At about 11:25, Esther discusses her reading list from when she was a kid At about 12:35, Esther outlines her journey to becoming a writer, with her start on a food blog, inspired by Jonathan Gold's “Counter Intelligence” and others At about 14:55, Esther explains why Jonathan Gold was so inspirational for her, and Pete and Esther trace some of his powerful writing to his patented second-person style At about 17:20, Esther talks about chill-inducing literature for her, including Cathy Park Hong At about 19:15, Esther talks about “Eureka” moments in believing in her writing talents At about 20:20, Esther talks about contemporary food and culture writers who thrill her, including Tejal Rao, Bettina Makalintal, Nicole Clark, and Alicia Kennedy At about 21:40, Esther discusses how she “pitches” articles and comes up with writing ideas  At about 23:50, Esther responds to Pete's inquiries about maintaining objectivity in her writing, especially in doing food reviews At about 27:20, Esther discusses the “Yelp Effect” At about 28:55, Esther responds to Pete's questions about if and how food is an unifying item that brings people and cultures together At about 31:00, Esther and Pete discuss Esther's writing about intersections of food and other topics and if she ever gets resistance to writing about these supposedly-disparate topics At about 33:10, Esther talks about her writing that deals almost exclusively with food At about 34:10, Esther explains the background and details of her enlightening article about Dolan's, a rare Uighur restaurant in the United States, and the amazing stories associated with it At about 39:35, Esther and Pete chat about her article dealing with “food justice” and its disparate meanings  At about 43:30, Esther discusses her recent personal essay that she wrote for Catapult, “The Silence of My White Friends After Atlanta” At about 50:05, Pete and Esther discuss her writing about indifference and how recent pieces by R.O. Kwon and Nicole Chung illustrate Esther's focus on the importance of building coalitions to minimize emotional labor At about 53:30, Esther reads an excerpt from “The Silence of My White Friends After Atlanta” At about 1:00:00, Esther reads her article about Dolan's Restaurant, and Uighurs in America At about 1:03:20, Esther talks about future projects, including an article that highlights mezcal grown outside of Oaxaca At about 1:04:26, Esther shouts out a restaurant that she's been excited about recently in the LA-area: Nossa, a Southern Brazilian restaurant     You can now subscribe to the podcast on Apple Podcasts, and leave me a five-star review. You can also ask for the podcast by name using Alexa, and find the pod on Spotify, Stitcher,  and on Amazon Music. Follow me on IG, where I'm @chillsatwillpodcast, or on Twitter, where I'm @chillsatwillpo1. You can watch this episode and other episodes on YouTube-you can watch and subscribe to The Chills at Will Podcast Channel. This is a passion project of mine, a DIY operation, and I'd love for your help in promoting what I'm convinced is a unique and spirited look at an often-ignored art form. Please check back in for Episode 68 on July 27, with Chris Stuck, whose debut short story collection, Give My Love to the Savages, has been recently released to rave reviews. The intro song for The Chills at Will Podcast is “Wind Down” (Instrumental Version), and the other song played on this episode was “Hoops” (Instrumental)” by Matt Weidauer, and both songs are used through ArchesAudio.com.

What is our responsibility as consumers and brands to source products locally and support local economies? And what's the theme of this summer? [33:30] This week, special guest Fabian Castro joins Joey and Jess to talk about how volume and demand affect supporting local, being a responsible tourist/consumer, monocultures, Chet Hanks, pandemic-influenced summer expectations, and liminal spaces. They don't talk about how to source local porpoise corpses (or how hard it is to say that five times fast). references Michael Pollan's The Omnivore's Dilemma: A Natural History of Four Meals According to Tejal Rao at The New York Times, The Best Bagels Are in California (Sorry, New York) Smithsonian explores James Turrell's Roden Crater in Arizona Banknotes: Food is the new streetwear Bonnie Plants Corrections Department: Because Scandinavian countries aren't interchangeable: How Sweden's (not Norway's) Magnus Nilsson Created a New Cuisine by Embracing His Homeland The modernization of Ulaanbataar "hot drunk trainwreck summer" Vanity Fair: The Making and Unmaking of Chet Hanks's “White Boy Summer” The New Yorker: The Pleasant Head Trip of Liminal Spaces "Bienvenido a Miami" Don't let the ice cream drip, but def get the ice cream drop.

Service is not the same as Hospitality. Service is transactional. Somebody serves you. Hospitality is reciprocal. I invite you. I host you. A great article by Tejal Rao in the New York Times discusses what can be both a subtle difference and a huge gulf between Service and Hospitality. Here's a link to that article - https://nyti.ms/3e7wLHF #service #hospitality #hospitalityindustry

This week, I'd like to share with you all a recent article titled “Will Fish Sauce and Charred Oranges Return the World Covid Took from Me?” written by Tejal Rao for the New York Times Magazine. This article was published on March 2, 2021. The author talks about her own journey first with anosmia due to Covid-19 then dealing with parosmia. Tejal shares additional information as well about smell training and she had a conversation with friend of the podcast, Chrissi Kelly, who you'll recognize from the UK based charity AbScent. To read "Will Fish Sauce and Charred Oranges Return the World Covid Took From Me?" by Tejal Rao click here. Connect with Tejal Rao on Twitter here. Watch the TikTok video here. To listen to the NPR piece, "New York Times Restaurant Critic Tries To Regain Sense Of Smell After COVID-19" click here. To learn more about the Smell and Taste Association of North America (STANA) click here. To donate to STANA, click here. --- Send in a voice message: https://anchor.fm/thesmellpodcast/message Support this podcast: https://anchor.fm/thesmellpodcast/support

Tejal Rao is the California restaurant critic for The New York Times and a columnist for The New York Times Magazine.“I've been thinking a lot about what makes a restaurant good…. Can a restaurant be good if it doesn't have wheelchair access? Can a restaurant be good if the farmers picking the tomatoes are getting sick? How much do we consider when we talk about if a restaurant is good or not? … If people are being exploited at every single point possible along the way, how good is the restaurant, really? … I worry that the pandemic has illuminated all of these issues and things are just going to keep going the way that they were.... That's what I worry about. That nothing will change.” Thanks to Mailchimp for sponsoring this week's episode. Show notes: @tejalrao tejalrao.com Rao's New York Times archive 01:00 "Is My Takeout Risking Lives or Saving Restaurants?" (New York Times • Apr 2020) 03:00 Rao's Atlantic archive 09:00 Rao's Saveur archive 13:00 "For Best Results, Eat This Roti Immediately" (New York Times • Oct 2020) 13:00 "Dining and Driving on the Empty Freeways of Los Angeles" (New York Times • Mar 2020) 14:00 "A Day in the Life of a Food Vendor" (New York Times • Apr 2017) 14:00 "India’s ‘Pickle Queen’ Preserves Everything, Including the Past" (New York Times • Jul 2020) 19:00 "Oysters: A Love Story" (New York Times Magazine • Aug 2017) 26:00 "I Lost My Appetite Because of Covid. This Sichuan Flavor Brought It Back." (New York Times Magazine • Jan 2021) 30:00 "The Old-School Reasons to Love Los Angeles Restaurants" (New York Times • Feb 2019) 33:00 "How Kit Kat Got Big in Japan" (New York Times Magazine • Oct 2018) 43:00 "Meatpacking Companies Dismissed Years of Warnings but Now Say Nobody Could Have Prepared for COVID-19" (Michael Grabell and Bernice Yeung • ProPublica • Aug 2020) Illustration by Tony Millionaire   See omnystudio.com/listener for privacy information.

On today’s “A Bit of Relief,” two critics at The Times share the home rituals that they're leaning on for comfort. For the television critic James Poniewozik, it’s binge-watching television with his family (“Experiencing good or even brilliantly dumb art is a form of self-care,” he reassures). And for the restaurant critic Tejal Rao, the act of rewatching cinematic food scenes is surprisingly delightful.

居住在洛杉磯的著名餐飲評論家Tejal Rao 也是《紐約時報》的專欄作家。 疫情期間，她通過觀察一些人家在瓶子中養蔥和自製麵包的現象，有感而發，講述了勤儉這個話題。 相信對於很多經歷過貧困的人，都會引發會意的共鳴。很多移民家庭比較能體驗勤儉（不算富二代）。他們不會輕易把東西扔掉，從把餐巾紙一分爲二，到保留禮物包裝紙；從把穿破的衣服改爲別的用途，到修補鞋子；從隨手關燈，到節約用水；從自種蔬果，到動手裝修；從撿起掉到地上的食物，到未雨綢繆的儲蓄...放在窗台上的蔥極具象徵意義：它代表著生命的循環，先輩節省的理念，自然的頑強等。疫情一定會過去，但作家在思考的是，勤儉的習慣會不會保留下來。她父親上班帶午餐一直用過去流行的一種洗乾淨的裝酸奶的塑料盒子；所有使用過的信封的背面，都被剪裁保留下來，作爲草稿紙；不能再穿的衣服一律“廢物利用”，作抹布，圍裙，補丁等；餅乾聼，食品盒子，牙膏最後的一點，都不能浪費。讓我們和作家一起回顧一下曾經有過的勤儉記憶吧。

When you support restaurants with takeout or pickup, are you putting restaurant workers at risk? Tejal Rao, the California restaurant critic for The New York Times, asked this question in a recent column and it struck a chord with many of her readers. Tejal calls in from Los Angeles to talk about this issue, as well as what it means to be a restaurant critic during a global pandemic.Thank you to Ecole Ducasse and the Wines of Rioja for supporting our show. Find out why recipe developer Alexis deBoschnek in Los Angeles thinks Chowhound executive editor Hana Asbrink in New York City is the Bombe.

Éste es el episodio 129 de 3 Cosas Que Ayer No Sabía, el del jueves 12 de marzo de 2020. 01. Pucela ¿Por qué a Valladolid se le llama Pucela? Una de las hipótesis es que al estar la ciudad entre los ríos Pisuerga y Esgueva se considera una “poza” en un entorno seco como es el resto de Castilla. Parece que de ahí pudo a comenzar a llamársele con el diminutivo “pozuela” que acabaría derivando en Pucela. Hay más hipótesis de origen de este nombre que puedes leer en este post: https://pucelaproject.com/2011/07/por-que-se-llama-pucela-valladolid/ 02. Acuarelas de mangos El usuario Tejal Rao ha publicado un hilo en Twitter que recopila acuarelas de diferentes variedades de mango procedentes de la biblioteca del departamento nacional de agricultura de Estados Unidos: https://twitter.com/tejalrao/status/1237514533410750464 Tal como decía Ángel Jiménez de Luis, periodista a través del que me llegó el hilo, son realmente preciosas: https://twitter.com/angeljimenez/status/1237517216901406720 03. Miguel Gila Hacía tiempo que no traía datos mierders y con eso que he trabajado hasta bien tarde, me faltaba algo más para terminar el capítulo de hoy. Así que me he ido a curiosear por las efemérides que se conmemoran este 12 de marzo. Pues bien tal día como hoy pero de 1919 nació el humorista Miguel Gila. Quien por cierto compartía cumpleaños con la actriz Liza Minnelli y con el que fuera alcalde de Marbella, Jesús Gil. ¿Por cierto, sabías que Jesús Gil nació en el año 1933? Hoy tendría 87 años... Aquí puedes consultar otras efemérides que se celebran hoy: https://twitter.com/angeljimenez/status/1237517216901406720 *Recuerda que han vuelto los sorteos de AddPeel. Si quieres participar contacta conmigo y enséñame algún nuevo conocimiento. El viernes 13 de marzo sortearé un pack de 3 vinilos adhesivos para personalizar el cargador de tu móvil. Si no puedes esperar, cómpralos aquí: https://amzn.to/32GBQRa Despedida: Suscríbete a este podcast en cualquier plataforma y no te olvides de dejarme alguna review o comentario, ¡que siempre ayuda! A mí me encuentras en Twitter y Telegram por @almajefi. Escríbeme y cuéntame qué te parece este podcast y, por qué no, enséñame cosas nuevas. Con dió.

In this episode, it's all about how far some of us will go for the food we love. Celebrity photographer Melanie Dunea tells us the story of an epic trip to Afghanistan to document a saffron harvest in Taliban territory. Chef Dan Felder talks about the creative efforts he goes through to dream up new versions of classic dishes. Food writer Hugh Merwin and his partner, New York Times California dining critic Tejal Rao, bring us the cross-country adventure of man, woman -- and curry tree. Plus, Joe Gitter from America's Test Kitchen explains the madness behind making perfectly clear ice. Broadcast dates for this episode: January 10, 2020

Tejal Rao, the beautiful, anonymous, James-Beard-Winning California Restaurant critic at the NYT, discusses her love affair with food, how she navigates wellness while consuming hundreds of restaurant meals a year, sexism in the food industry, her favorite food writers, and the perfect bra!Plus, recs: Jasmine Lee Jones's THE SEVEN METHODS OF KILLING KYLIE JENNER, Vanessa Hua's RIVER OF STARS, and another vote for Hi Wildflower.In addition to the paper of record, read Tejal's work in BEST AMERICAN FOOD WRITING and WOMEN ON FOOD!All products, services, people and causes referenced in this episode are linked in our official newsletter, STUFF & THINGS!Struggling with anything beauty/wellness? Have a rec? Email foxybrowns@earios.netTwitter: @camillard and @naankingInsta: @thecamillard and @primattoo See acast.com/privacy for privacy and opt-out information.

Correcting My Error on the F&W + T&L List: https://www.travelandleisure.com/food-drink/restaurants/worlds-best-restaurantsThe Great Regression: https://www.tastecooking.com/the-great-regression-tak-room-thomas-keller-new-nostalgia/Cali's “Boring” Dining Scene: https://t.co/C7gYoMO87K?amp=1(I mis-identify the author of this piece, it's actually Tejal Rao...see my YouTube channel for why the error happened)Noma's New Chapter: https://noma.dk/the-weather-report/the-next-chapter-of-noma/Good Food: https://t.co/IH1cIr4TuX?amp=1Stop Looking at Menus: https://www.eater.com/2019/9/24/20879868/dont-look-restaurant-menus-surprise-the-moveJackets for Gentleman: https://t.co/rizFFDTsmU?amp=1Culinary School Required?: https://www.eater.com/platform/amp/young-guns-rising-stars/2019/9/27/20886137/across-our-kitchen-table-los-angeles-women-chefs-of-color#click=https://t.co/sdU3sNgwcu —

#MagaFirstNews 8.30.19https://youtu.be/m96jaREhMtkJames Comey bruised by inspector general’s ‘damning’ report -- but he should prepare for worse, critics warnThe reputation of James Comey took a hit Thursday with the release of a scathing inspector general's report on his handling of memos about contacts with President Trump. However, the fired former FBI director should be wary of what Connecticut federal prosecutor John Durham may find in his probe into the origins of the Russia investigation, critics warn. "Obviously, today was a bad day for James Comey," said Rep. Mark Meadows, R-N.C. and chairman of the influential House Freedom Caucus, on "Hannity." He added it was unbelievable that Comey was nonetheless going on Twitter, seeking apologies from his detractors.Republicans on Capitol Hill warned the inspector general's report could be only the start of a series of blows to the reputations of key law enforcement figures. The inspector general report said Comey violated bureau policies by drafting, leaking and retaining memos documenting private discussions with President Trump. The Justice Department's official watchdog concluded that the memos Comey kept were, in fact, "official FBI records," and said he set a "dangerous example" with his actions.Twitter CEO Jack Dorsey's own account was hacked, used to post vulgar messagesTwitter CEO Jack Dorsey appears to have been hacked on his own platform, with several offensive tweets posted to his account.The tweets, posted Friday and deleted within minutes, included the use of the N-word, other vulgar comments, and one message claiming there was a bomb at Twitter's headquarters.Other tweets gave shoutouts to people, and pushed the hashtag "#ChucklingSquad" -- the name of an online chat, according to The Daily Beast.Another tweet read: "Hitler is innocent go follow @taytaylov3r if you want every Jew gassed." The account also retweeted another Twitter user who wrote, "Nazi Germany did nothing wrong."@TwitterComms We're aware that @jack was compromised and investigating what happened.Twitter released a brief statement saying, "We're aware that @jack was compromised and investigating what happened."Dorsey's compromised account immediately caused panic among some on the platform, stirring worry that President Trump's account could also be hacked.Video from 2005 raid on Jeffrey Epstein's Palm Beach mansion showed nude images of young womenVideo of a 2005 police raid of Jeffrey Epstein’s Palm Beach, Fla., mansion reveals a home partially decorated with illicit photos and imagery of young women. Inside the home, the video shows a wall covered in artsy nude photos of men and women, a painting of a nude woman lying on her back and a photo of a naked woman – reportedly Epstein's ex-girlfriend and alleged madam, Ghislaine Maxwell – lying on a sandy beach. Police also discovered a green massage table leaning against a wall under framed photos of Epstein, who was accused of molesting dozens of girls at the mansion.By 2006, Palm Beach investigators had interviewed more than 30 young women – some of whom were minors at the time of the alleged crimes. In the end, prosecutors and Epstein’s lawyers negotiated a then-secret plea deal which led Epstein to serve just 13 months in jail under work-release privileges, allowing him to visit his office six days a week.Cadbury ridiculed over new chocolate bar meant to promote diversityThe British confectionery giant Cadbury faced backlash on social media for a new candy bar introduced in India that features four types of chocolate — dark, blended, milk and white — to promote diversity. “This is as absurd as Kendall Jenner fighting police brutality with a Pepsi,” tweeted legal analyst Imani Gandy. “Congratulations to Cadbury for solving racism,” wrote restaurant critic Tejal Rao. Cadbury rolled out the multi-flavored chocolate bars Aug. 15 — teaming up with the global advertising agency Ogilvy — to celebrate India’s Independence Day. - Reported by the New York Post

In this episode, Niki, Natalia, and Neil discuss the history of U.S.-Saudi relations in light of the death of journalist Jamal Khashoggi, the Trump administration’s policies toward transgender people, and the continued popularity of horror movies. Support Past Present on Patreon: https://www.patreon.com/pastpresentpodcast Here are some links and references mentioned during this week’s show:  The brutal death of journalist Jamal Khashoggi has turned attention to the historical relationship between Saudi Arabia and the United States. Niki referred to the data in this report about journalists killed in the line of duty. A memo from the Health and Human Services Department reveals that the Trump administration plans to further roll back the rights of transgender people. Natalia recommended the work of historian Jen Manion on the history of trans identity. In an age of digital streaming, horror movies remain a sure bet for box office success. Niki recommended Netflix horror series The Haunting of Hill House.    In our regular closing feature, What’s Making History: Natalia recommended Jessica M. Goldstein’s Entertainment Weekly article, “’Britney Spears wanted to be a star’: An oral history of ‘…Baby, One More Time’.” Neil shared Tejal Rao’s New York Times article on the history of Kit Kat in Japan, “Big in Japan.” Niki discussed David Robson’s Atlantic article, “Neanderthals Suffered a Lot of Traumatic Injuries. So How Did They Live So Long?”

Germany's polar expedition of 1869 took a dramatic turn when 14 men were shipwrecked on an ice floe off the eastern coast of Greenland. As the frozen island carried them slowly toward settlements in the south, it began to break apart beneath them. In this week's episode of the Futility Closet podcast we'll follow the crew of the Hansa on their desperate journey toward civilization. We'll also honor a slime mold and puzzle over a reversing sunset. Intro: The yellow-bellied longclaw, Macronyx flavigaster, could produce the long-sought 10×10 word square. Bruckner's seventh symphony has made generations of cymbalists nervous. A ground plan of the "Hansa house," from expedition commander Karl Koldewey's 1874 narrative. Sources for our feature on the Hansa: Fergus Fleming, Ninety Degrees North: The Quest for the North Pole, 2007. William James Mills, Exploring Polar Frontiers: A Historical Encyclopedia, 2003. David Thomas Murphy, German Exploration of the Polar World: A History, 1870-1940, 2002. Karl Koldewey, The German Arctic Expedition of 1869-70: And Narrative of the Wreck of the "Hansa" in the Ice, 1874. "The 'Polaris' Arctic Expedition," Nature 8:194 (July 17, 1873), 217-220. "The Second German Arctic Expedition," Nature 11:265 (Nov. 26, 1874), 63-66. "The Latest Arctic Explorations -- The Remarkable Escape of the Polaris Party," Scientific American 28:23 (June 7, 1873), 352-353. Leopold M'Clintock, "Resumé of the Recent German Expedition, from the Reports of Captain Koldewey and Dr. Laube," Proceedings of the Royal Geographical Society of London 15:2 (1870-1871), 102-114. William Barr, "Background to Captain Hegemann's Account of the Voyage of Hansa and of the Ice-Drift," Polar Geography and Geology 17:4 (1993), 259-263. "The Polaris," Report to the Secretary of the Navy, Executive Documents, First Session, 43rd Congress, 1873-1874, 12-627. Fridtjof Nansen, "Towards the North Pole," Longman's Magazine 17:97 (November 1890), 37-48. T. Nelson, Recent Expeditions to Eastern Polar Seas, 1882. N.S. Dodge, "The German Arctic Expedition," Appleton's Journal of Popular Literature, Science, and Art 5:93 (Jan. 14, 1871), 46-47. "The Thrones of the Ice-King; or, Recent Journeys Towards the Poles," Boy's Own Paper 5:237 (July 28, 1883), 700-702. William Henry Davenport Adams, The Arctic: A History of Its Discovery, Its Plants, Animals and Natural Phenomena, 1876. "A Contrast," New York Times, July 21, 1875. "Letters to the Editor," New York Times, July 12, 1875. A sphinx of snow. Listener mail: "I am the Airport K-9 Guy. My dog is the 'Airport Guard Dog' that made the front page last week. AMA!," Reddit Ask Me Anything, Feb. 29, 2016. Cherry Capital Airport K-9. Kris Van Cleave, "Meet Piper, a Dog Helping Protect Planes From Bird Strikes," CBS News, June 9, 2016. "Visiting Non-Human Scholar: Physarum Polycephalum," Hampshire College (accessed July 26, 2018). Robby Berman, "Slime Molds Join the Faculty at Hampshire College," Big Think (accessed July 26, 2018). Robby Berman, "Scientists Catch Slimes Learning, Even Though They Have 0 Neurons," Big Think (accessed July 26, 2018). Karen Brown, "Should We Model Human Behavior on a Brainless, Single-Cell Amoeba?", NEPR, Nov. 7, 2017. Ashley P. Taylor, "Slime Mold in Residence," The Scientist, March 2, 2018. Joseph Stromberg, "If the Interstate System Were Designed by a Slime Mold," Smithsonian.com, May 15, 2012. "Heather Barnett: What Humans Can Learn From Semi-Intelligent Slime," TED, July 17, 2014. Tejal Rao, "With a Sniff and a Signal, These Dogs Hunt Down Threats to Bees," New York Times, July 3, 2018. This week's lateral thinking puzzle was contributed by listener Dan Lardner. You can listen using the player above, download this episode directly, or subscribe on Google Podcasts, on Apple Podcasts, or via the RSS feed at https://futilitycloset.libsyn.com/rss. Please consider becoming a patron of Futility Closet -- you can choose the amount you want to pledge, and we've set up some rewards to help thank you for your support. You can also make a one-time donation on the Support Us page of the Futility Closet website. Many thanks to Doug Ross for the music in this episode. If you have any questions or comments you can reach us at podcast@futilitycloset.com. Thanks for listening!

Today's guest is Tejal Rao, reporter at The New York Times and a columnist for the The New York Times Magazine, covering food culture and cooking. She won James Beard Foundation awards for her restaurant criticism at The Village Voice and Bloomberg News in 2013 and 2016. She was born in England and grew up there, Sudan, Kuwait, France and the United States. On today's show we'll talk about her writing process and some of her favorite stories that she's written. A Hungry Society is powered by Simplecast

It’s been five days, and we’re still trying to make sense of Beyoncé’s loss at the Grammys. It’s been 50 years, and we’re still learning from James Baldwin. The new Baldwin documentary “I Am Not Your Negro” touched both of us, and this week we interview its director Raoul Peck about why the Oscar-nominated film is so invigorating in this moment. Then we bring on our pal and New York Times food reporter Tejal Rao to talk about something we all need these days: comfort food. To take our survey, please visit nytimes.com/SPsurvey.

Listen in as Sam Sifton, the food editor at The New York Times, talks to Tejal Rao, a food reporter, at a Times Insider event in early December.