The Sporkful podcast

Padma Lakshmi Just Wants To Eat Her Samosa In Peace

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29:18
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Since we first had Padma Lakshmi on The Sporkful in 2016, a lot has changed — in the world, and for her. She’s become a vocal activist, speaking out on immigration and women’s rights, and sharing more of her own personal experience in the process. She created and hosts a food travel show, Taste the Nation, that looks at the immigrant experience through the lens of food. She’s also just published her first children’s book, Tomatoes for Neela, all while continuing to host Top Chef. This week Padma reflects on the rejections she faced when pitching her show, the aspect of her work that she resents the most, and how she’s finally taken more control over her own career. // Get 500+ more great Sporkful episodes from our catalog and lots of other Stitcher goodness when you sign up for Stitcher Premium: www.StitcherPremium.com/Sporkful (promo code: SPORKFUL). Transcript available at www.sporkful.com.

Altri episodi di "The Sporkful"

  • The Sporkful podcast

    Pati Jinich Can Read Your Fridge Like A Tarot Card

    34:17

    Pati Jinich has always had to move between worlds — as a Jew growing up in Mexico, and as a Mexican immigrant to the US, where she first worked as a policy analyst. “It wasn’t until I switched to cooking,” she tells us this week, “that I was finally able to make sense of all the pieces of myself.” Since that transition she’s spent a decade documenting Mexico’s vast and varied food cultures in her cookbooks, and on her PBS show Pati’s Mexican Table, which is watched by more than 65 million people around the world. Her new docu-series, La Frontera, is more political, examining the US-Mexico border, and the people who navigate the two worlds between it. It’s also her most personal work yet. She talks with Dan about why this show is so important to her. Plus she peers into his fridge over Zoom, and tells us about a deep fried quesadilla in Jalisco that she’ll never forget. // Get 500+ more great Sporkful episodes from our catalog and lots of other Stitcher goodness when you sign up for Stitcher Premium: www.StitcherPremium.com/Sporkful (promo code: SPORKFUL). Transcript available at www.sporkful.com.
  • The Sporkful podcast

    Hunting For The Elusive Pawpaw

    37:00

    A few months back, we got an email that set us off on an adventure. It came from Sara Bir, an author and recipe developer who’s obsessed with pawpaws, the largest fruit native to North America. “Pawpaws are tricky in the kitchen,” Sara wrote. “You can't buy them in stores. Occasionally they cause people to vomit. But pawpaws are truly beguiling, reminiscent of tropical fruit like mangoes and bananas.” With the help of her connections in the pawpaw dark web, Sara had identified one of the few pawpaw patches in the New York area. Can Dan and Sara find a pawpaw in the wild? And why does the pawpaw — also known as the poor man’s banana and hillbilly mango — inspire such a cultish following? // Get 500+ more great Sporkful episodes from our catalog and lots of other Stitcher goodness when you sign up for Stitcher Premium: www.StitcherPremium.com/Sporkful (promo code: SPORKFUL). Transcript available at www.sporkful.com.
  • The Sporkful podcast

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  • The Sporkful podcast

    Stanley Tucci Always Has A Martini Kit On Set

    28:54

    Stanley Tucci nearly broke the internet last year when he made a Negroni on Instagram. But long before that, the award-winning actor built his career around his love of food. He created the iconic food film Big Night, he’s written best-selling cookbooks, and he eats his way through Italy in a new CNN series. Now he’s released a memoir, Taste: My Life Through Food, which includes the revelation that a few years ago he battled oral cancer, which changed his relationship with food forever. He and Dan discuss that and much more, including the art of eating on camera. // Get 500+ more great Sporkful episodes from our catalog and lots of other Stitcher goodness when you sign up for Stitcher Premium: www.StitcherPremium.com/Sporkful (promo code: SPORKFUL). Transcript available at www.sporkful.com.
  • The Sporkful podcast

    Hot Chicken Is Hot, But Who's Benefiting?

    28:43

    In the last 15 years, Nashville hot chicken has become a hot trend. But for decades before that, hot chicken was well known among Nashville’s Black community. For generations, you could only get it at the place where it was invented: Prince’s Hot Chicken. Now with attention from the likes of Beyoncé and Guy Fieri, Prince’s has gone from being a neighborhood institution to a Nashville landmark — and many imitators have come along. Dan travels to Nashville and speaks with André Prince Jeffries, who’s been running Prince’s for more than 40 years. She talks about Nashville’s history of segregation, serving members of the KKK, and the complicated racial dynamics behind this food trend. When white chefs and restaurateurs cash in on a dish created by Black people, who benefits? // Get 500+ more great Sporkful episodes from our catalog and lots of other Stitcher goodness when you sign up for Stitcher Premium: www.StitcherPremium.com/Sporkful (promo code: SPORKFUL). Transcript available at www.sporkful.com.
  • The Sporkful podcast

    For “Top Chef’s” Joe Flamm, Spaghetti Is The Beatles Of Pasta

    13:50

    Chef Joe Flamm grew up in a big Italian family, where there was always sauce bubbling on the stove. The rule of the house was: if you walked in the kitchen, you stirred the sauce. Since then Joe has worked in Michelin-starred restaurants, won Season 15 of Top Chef, and now opened his first restaurant in Chicago, Rose Mary. It’s named after his two grandmothers and inspired by his Italian heritage. Like Dan, Joe has strong opinions about pasta, but he takes sauce just as seriously. Joe tells Dan why rigatoni carbonara will always win out over spaghetti carbonara, when it’s better to skip fresh pasta and go with the dried stuff, and the one thing you never want to do when saucing any kind of pasta.  This episode is sponsored by Bertolli. Their new Bertolli d’Italia sauces are made in Italy, crafted with vine-ripened tomatoes under the Italian sun, finely-aged Italian cheeses, fresh cream, and Mediterranean olive oil. Find sauces, recipes and meal inspiration at bertolli.com/ditalia. // Get 500+ more great Sporkful episodes from our catalog and lots of other Stitcher goodness when you sign up for Stitcher Premium: www.StitcherPremium.com/Sporkful (promo code: SPORKFUL). Transcript available at www.sporkful.com.
  • The Sporkful podcast

    Padma Lakshmi Just Wants To Eat Her Samosa In Peace

    29:18

    Since we first had Padma Lakshmi on The Sporkful in 2016, a lot has changed — in the world, and for her. She’s become a vocal activist, speaking out on immigration and women’s rights, and sharing more of her own personal experience in the process. She created and hosts a food travel show, Taste the Nation, that looks at the immigrant experience through the lens of food. She’s also just published her first children’s book, Tomatoes for Neela, all while continuing to host Top Chef. This week Padma reflects on the rejections she faced when pitching her show, the aspect of her work that she resents the most, and how she’s finally taken more control over her own career. // Get 500+ more great Sporkful episodes from our catalog and lots of other Stitcher goodness when you sign up for Stitcher Premium: www.StitcherPremium.com/Sporkful (promo code: SPORKFUL). Transcript available at www.sporkful.com.
  • The Sporkful podcast

    Who Invented Flamin’ Hot Cheetos?

    29:03

    For two decades, Flamin’ Hot Cheetos has been one of the most popular snacks in America. In recent years its legend has grown, as word spread that they were invented by Richard Montañez, a Mexican-American janitor at Frito-Lay who went on to become a company executive. The story made Montañez something of a Latino icon, with two memoirs and a soon-to-be-released biopic based on his life. But when a journalist at the L.A. Times started looking into this feel-good story, he found a very different tale. // Get 500+ more great Sporkful episodes from our catalog and lots of other Stitcher goodness when you sign up for Stitcher Premium: www.StitcherPremium.com/Sporkful (promo code: SPORKFUL). Transcript available at www.sporkful.com.
  • The Sporkful podcast

    Queer Eye’s Antoni Porowski On Emotional Eating And Impostor Syndrome

    28:31

    Antoni Porowski wasn’t the obvious choice to be the food expert on Queer Eye — he’s not a chef and he has no formal culinary training. When the show debuted in 2018, many people asked, “Can this guy actually cook?” Not the most reassuring reaction for a person who already struggled with impostor syndrome. In the years since, he’s alternated between trying to prove his haters wrong, and trying to stop worrying about what others think. On the eve of his second cookbook coming out, where is he at with these internal battles? Antoni also reveals his struggles with body image, his secrets for a good salad, and his hot takes on pierogi. // Get 500+ more great Sporkful episodes from our catalog and lots of other Stitcher goodness when you sign up for Stitcher Premium: www.StitcherPremium.com/Sporkful (promo code: SPORKFUL). Transcript available at www.sporkful.com.
  • The Sporkful podcast

    Being Thin Isn't A Virtue, Says Lindy West

    29:05

    Lindy West is a leading voice of the fat acceptance movement, a position that's earned her a lot of devoted fans — and a lot of enemies. Dan sits down with Lindy, author of the best seller Shrill: Notes from a Loud Woman, at a New York City diner, where they get into the issues that fat people face when eating in public. Lindy explains why she still feels the need to buy carrots at the grocery store when she’s picking up a cake, and discusses the assumptions strangers make when they see her with her “skinny, hot husband.” But it’s not all serious. Dan and Lindy geek out over the best way to make sandwiches at an airport lounge, and Lindy reveals her controversial theory about Lean Cuisine pizza. // Get 500+ more great Sporkful episodes from our catalog and lots of other Stitcher goodness when you sign up for Stitcher Premium: www.StitcherPremium.com/Sporkful (promo code: SPORKFUL).
  • The Sporkful podcast

    The Rice Cooker That Changed Jake Cohen’s Life

    31:25

    Jake Cohen didn’t care much about Jewish food when he went to culinary school and worked in high end restaurants. But when he met his future husband, Jake was introduced to the Middle Eastern Jewish recipes of his in-laws, like tahdig and kubbeh. Soon, he was mining his own family’s Eastern European Jewish recipes, and putting his spin on matzo ball soup and kasha varnishkes. Earlier this year Jake published his first cookbook, Jew-ish: Reinvented Recipes From A Modern Mensch, and he’s become a social media star. Ahead of Rosh Hashanah (the Jewish New Year), Dan and Jake talk about the controversial ingredient Jake adds to tahdig, whether Rosh Hashanah brisket is overhyped, and why personality is so important in online food videos. // Get 500+ more great Sporkful episodes from our catalog and lots of other Stitcher goodness when you sign up for Stitcher Premium: www.StitcherPremium.com/Sporkful (promo code: SPORKFUL). Transcript available at www.sporkful.com.

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