The Sporkful podcast

Pati Jinich Can Read Your Fridge Like A Tarot Card

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34:17
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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.

Altri episodi di "The Sporkful"

  • The Sporkful podcast

    How To Read A Taco Like A Book

    31:57

    Professor Steven Alvarez believes you can read a taco. Look at the meat, the spices, and the tortilla. Each ingredient has a story that unlocks something about Mexican and American history and culture. This idea is the basis for Steve’s “Taco Literacy” course at St. John’s University in New York City. This week, we go on an end-of-semester taco crawl with Steve’s class, hitting up some of his favorite regional taquerías. Turns out, you can judge a taco by its tortilla. //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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    Can We Go Viral On TikTok?

    34:36

    TikTok is the wild west of the food media world. It’s less professionalized than Instagram and YouTube, and it holds the promise of virality from the very first time you post. So we wondered: What actually makes a food TikTok go viral? To find out, we consult Bettina Makalintal, a food journalist and culture critic, and Professor Emily Contois, who studies food on Instagram. Then we get advice from a TikTok star: Joanne Lee Molinaro, aka The Korean Vegan. Armed with tips and tricks from the experts — and a pecan pie — can Dan reverse engineer his own viral TikTok?If you’re the type who likes to flip to the end of the book first, you can watch Dan’s TikTok right here. //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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  • The Sporkful podcast

    Will The Library Of Congress Cooking Club Rise Again?

    30:49

    The Library of Congress is the biggest library in the world. It has 500,000 food books alone. A library with that many books has a lot of librarians, with expertise in just about every region, culture, and period of history you can think of. Since 1949, the library’s cooking club has drawn on that diversity of knowledge to bring together foods from all over the world. But by the 2000s, the club had lost steam and was nearly defunct. Could librarian LaVerne Page and database specialist Shirley Loo save the club? Dan travels to the club’s annual holiday luncheon to find out — and to share some of his favorite librarian jokes. //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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    A Hip Hop Track Inspired Bryant Terry To Go Vegan

    32:58

    “So often when we talk about veganism, we don't imagine Black people,” says Bryant Terry, the James Beard Award-winning cookbook author, chef, and educator. But Bryant sees veganism as deeply rooted in Black communities and traditions. And, he points out, veganism is growing faster among Black Americans than among any other group. After publishing another popular vegan cookbook last year, Bryant just released a new book that he edited: Black Food, which includes recipes, playlists, art, poetry, and essays from more than 100 contributors. Bryant joins Dan to talk about the many influences that guided him towards veganism, what it took to get the wider publishing community to take his work seriously, and why Black Food will be his last book. //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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    Mission: ImPASTAble 7 (Update) | Turning The Ship

    40:38

    We’re back with the latest on Cascatelli, the new pasta shape that Dan invented. Now that the chaos around Cascatelli’s launch has died down, Dan has to make some big decisions about what to do next — with help from his cousin Carrie and die maker Chris Maldari. Then while Sfoglini upgrades their factory and tries to get the pasta into stores and restaurants, Dan explores other opportunities. Can he land the kind of deal he’s hoping for? Plus: Dan puts his mom to work developing recipes for Cascatelli.Order your limited edition cascatelli gift box now at Sfoglini.com! And use The Fresh Market’s store locator to find cascatelli in a store near you. //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

    Patti LaBelle Says She Cooks Better Than She Sings

    30:34

    Patti LaBelle is not just a music icon, she’s also a food icon. She’s written best-selling cookbooks, hosted a food TV show, and even cooked for Elton John, The Rolling Stones, and Prince. Back in July, she released the 20th anniversary edition of her first cookbook, LaBelle Cuisine. She talks with Dan about touring the segregated South in the ‘60s, the viral video that made her sweet potato pie a Walmart sensation, and the one recipe in her cookbook that’s perfect for women going through menopause. Plus food writer Adrian Miller joins us to discuss why Patti’s sweet potato pie has particular significance in the Black community. // 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

    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

    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?

    28:44

    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.

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