Podcasts about yana gilbuena

Lisa Yadao is a badass producer/director/screenwriter that we first met at a Center for Asian American Media event in 2018. We bonded over our mutual love of food, and it's fitting that she is now here to talk about her exciting new food doc series, Roots & Wings. The series "profiles WOC chefs who use food as a conduit for cultural awareness and as a means of perpetuating their cultural traditions". And the first episode highlights Yana Gilbuena, a traveling Filipino chef bringing Kamayan food to the people, one state at a time. We get into Lisa's company, Paper Tongue Productions, how they chose which chefs to highlight, the importance of the series being 100% female made and majority BIPOC, the awesome perks on their GoFundMe campaign, and the perks of being Filipino. We had a lot of fun with this one, and we think this is the beginning of a beautiful friendship. You can help bring Roots & Wings to completion by donating to their GoFundMe campaign right now!You can follow Lisa Yadao on IG & FB Paper Tongue ProductionsRoots & Wings: Yana GilbuenaThanks for listening and for your support! We couldn't have reached 600 episodes without your help! --Be well, stay safe, Black Lives Matter, AAPI Lives Matter, and thank you for being vaxxed!--SUPPORT US HERE!Subscribe to our channel on YouTube for behind the scenes footage!Rate and review us wherever you listen to podcasts!Visit our website! www.bitchtalkpodcast.comFollow us on Instagram, Facebook, and Twitter.Listen every other Thursday 9:30 - 10 am on BFF.FMPOWERED BY GO-TO Productions 

In March 2013, Yana Gilbuena had the epiphany that she wanted to bring Filipino food and Kamayan to all 50 states. At the time, she was working a completely different job, and didn’t have any formal training as a culinary chef. 6 years later, Yana is an acclaimed Nomadic Chef, founder of Salos Series, and […]

This episode we're diving into a book called "No Forks Given" by Yana Gilbuena. It's a collection of recipes from her 50 US state tour from 2014 to 2015 . Every week, Yana would hold a "pop-up" dinner featuring a kamayan (hands-only) feast of Filipino food. She'd find someplace to stay, someplace to shop, someplace to host her dinner and actually get people to attend - often within the week, with so much on the fly.

Chef Yana Gilbuena discusses fertilized duck eggs, traveling dinner pop-ups and the traditional Filipino method of eating with one’s hands. Plus, water fights (and eating well) in Myanmar; cheesier pasta; and Adam Gopnik on wine and philosophy. (Originally aired June 21, 2018.) For this week’s recipe, Singapore Chili Shrimp, visit: https://www.177milkstreet.com/recipes/singapore-chili-shrimp

SALT + SPINE is hosted by Brian Hogan Stewart and produced by Alison Sullivan. Today's Episode: Nicole Ponseca and Miguel Trinidad This week, we're excited to welcome Nicole Ponseca and Miguel Trinidad to SALT + SPINE, the podcast on stories behind cookbooks. Nicole and Miguel are the authors of ***I Am A Filipino: And This Is How We Cook***, as well as the dynamic duo behind Maharlika, the popular and highly reviewed New York City restaurant serving home-style Filipino food. Plus, we talk with Yana Gilbuena, founder of the SALO Series. And we stop by Ominvore Books in San Francisco to chat with Celia Sack. Bonus SALT + SPINE Features: Recipe: Sinuglaw (Cured Tuna with Grilled Pork) Recipe: Adobong Manok Dilaw (Yellow Adobo with Chicken) Giveaway: Win your own copy of ## Heading ##I Am A Filipino. Enter here. Subscribe: Apple Podcasts | Spotify | Stitcher | GooglePlay SALT + SPINE: Our website is SaltAndSpine.com. Shop for Salt + Spine books in our bookstore. Find us on Patreon, Instagram, Twitter, and Facebook. We record Salt + Spine at San Francisco's The Civic Kitchen. Thanks to Jen Nurse, Chris Bonomo, and The Civic Kitchen team. Our theme song was produced by Brunch For Lunch. For more music, visit soundcloud.com/BrunchforLunch. See acast.com/privacy for privacy and opt-out information.

50 Meals in 50 States. To most people, this seems a crazy idea; to Yana Gilbuena, a passionate Filipino chef who had just been laid off from her full-time furniture design job, it was just the kick she needed to start her new life in food. She packed up all her things and went on an epic road trip across the United States, cooking traditional kamayan feasts - hands-only Filipino dinners - for communities from small towns in North Dakota to metropolitan cities in California, and even to our non-continguous states Hawaii and Alaska. Now, not only has she trekked across the U.S., Yana has also criss-crossed through Canada, Mexico and South America, bringing her love for the Philippine heritage and local cuisine wherever she goes. Join us as we sit down with Yana to talk the realities of long-term travel, maintaining authenticity in the face of scarcity, the regional differences of Filipino cuisine and her upcoming cookbook “No Forks Given”. Why Food? is powered by Simplecast

This weeks episode comes at ya from the SPRIZZY, Palm SPRINGS. CHEF Yana Gilbuena and I soak up the sun as she outlines her journey from living her best life in the Philippines, to an abrupt, no so great existence in Los Angeles. Yana also describes the trauma that led her to NEW YORK and why a search for ARROZ CALDO was the catalyst for what she feels is her life’s purpose. 

This week our guest is Yana Gilbuena, the nomadic chef responsible for SALO SERIES, a Filipino inspired, eat with your hands only, community driven experience. Stay Tuned.

My first guest on the show was one of my earliest collaborators and really stretches the boundaries of what a “moveable feast” means. Yana Gilbuena, who calls herself a “gypsy chef” of sorts, completed 50 pop-up dinners in all 50 states within a year. A task that most would consider completely insane since at times she didn’t even know where she would be sleeping at night. Through her critically-acclaimed “SALO Series”, she’s now bringing regional Filipino cuisine around the world. We cover:- transitioning from her job as a designer into the world of cooking (with little professional training at that!)- the minimum skills and equipment you’d need to learn to cook for yourself and others- what the concept of “dining” really means- introducing new flavors to people who have never tasted them before and doing it successfully More information can be found at hiddenapron.com/podcast.

Our life innovator Yana Gibuena travels to new cities, states, & countries every week, creating culinary delights through her pop-up dinners. This feat requires a ton of collaboration with strangers (or soon-to-be-friends) while she brings regional Filipino dishes to communities and raises money for victims of Typhoon Haiyan. We discover that delicious things happen when you take people out of their comfort zones.

Andie Mitchell is the author of the New York Times bestselling memoir, It Was Me All Along, which shares her heartbreaking and inspiring journey to lose 135 pounds and find balance with food, weight, and body image. Today, she is a health and wellness writer, weekly contributor to Yahoo Health, speaker, and recipe developer who has been a guest on Good Morning America and Dr. Oz and many other outlets. Her second book, Eating in the Middle: A Mostly Wholesome Cookbook, will be published March 29, 2016. Chef Yana Gilbuena has been on a mission to “spread the Gospel of Filipino food. Through her SALO Project, she has traveled across America and done a Filipino pop­up dinner in each state. Salo, explains Yana, means to gather, but it may also mean to catch when the accent is placed on the second syllable. Her dining series is a meaningful recognition of the finer points of Filipino food and culture, but deeper than this, it highlights the best thing about Philippine dining, which is bringing people together at the table for a hearty good time. “I think it’s the influence of the other people that have traded with us or colonized us. We have a lot of influences of Chinese, Malaysian, Arabic, Spanish, and American. We are the original fusion!” [37:30] –Yana Gilbuena on Radio Cherry Bombe