Beyond Top Chef | Taste the Nation with Padma Lakshmi - Reality TV RHAP-ups

Episode Transcript
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(00:15):
Hello everybody, and welcome to BeyondTop Chef podcast on the rap Up Network.
That is not our cemented name,but that is what this is for
now. I am Haley Strong.Welcome to my podcast. In my podcast
alone, today I and solely me, we'll be talking about adding a Lakshmi's
new show on Hulu Taste Nation.I had a great time watching it.

(00:37):
It was really good. Okay,you guys can head on out now bye,
Haley, that was a really goodpodcast. Thanks, I say,
I think it was worried. Everypenny of the one hundred thousand dollars that
I pay to be a patron ofyour podcast, the shorter, the better,
I think. I think everyone waslike too much rambling, not enough
about Top Chef, Like I thinkthis that's what you need. You need

(01:00):
those comments. You need Vine sizepodcasts, I think nowadays. Yeah,
fine podcast now six seconds. Ibelieve six seconds six second podcasts to be
impressive if you pull that off.I missed the whole vine thing because,
um when it was popular, Ilived at my parents house in the country
that had a really bad WiFi,so I could never get anything to load.

(01:23):
Um, so I just I justmissed the whole vine trend. There's
a really iconic vine about a girldancing with your cat that I frequently find
and refined on Twitter, like inmy own profile. I wonder if you
can Yeah I can. I cansee if I can find it right now?
Vine girl with cat? Hold on? Um, yes, okay,

(01:46):
So here's what's going to happen ifeveryone wants it. I'm gonna share this
screen. Ohto into the into thething. Okay, So here we go.
Why is there so many? Allright? You ready? So this
is gonna be. This is gonnabe the lady dancing with the cat and
it's the best vine in the historyof vines. See how it goes.

(02:10):
We don't see your screen, bythe way, Josh, for your YouTube
video. We're literally just watching thefun house mirror, the endless tunnel of
stream Yeah, oh you can't seeit. No, we can literally just
see yourself. Is that your thingis the vine? Us? That's the
endless tunnel of stream yard? Allright. It's like those those bullshit regional

(02:30):
theater productions where it's like the realenemy is you and they turned in a
mirror onto the audience at the end. You're the real Sheep's performances did you
do in your theme? Oh mygod, I could fill a theater with
the amount of performances I've done atthat type of stuff. Okay, all
right, here we go, Herewe go. We got it. We
got this back. Okay, whyis it a minute in seven seconds long?

(02:53):
It's because it loops so well.So so describe what we're What we're
starting with is this woman she hasis a sweater on. She has great
pajama pants. Someone sent this tome on my birthday like four years ago.
Oh I found it, uh andall I googled was lady dancing with
Cat Vine and it showed up immediately. We'll put it in the show notes

(03:15):
that you can watch it as well. But I'm gonna put I'm gonna play
this now for for the gang.Here we go, Like how how these
don't involve the cat? So she'sjust dancing really cool? So I lifts

(03:38):
up the cat does I'm cool?Actually with her crying pan. She's in
the bathroom, like grinding against thebathroom. The crazy thing of beltis is
I bet she made like millions ofdollars off the bed before buying went bankrupt.
Right, The music is incredible.I think we need to stop down

(03:58):
to appreciate the song. I wonderwhat the song is, because if it's
easily licensible, I would say thatshould be the theme song for Beyond Top.
Jeff, Yeah, and this turningred it does look well, you're
right, it's hard to know.It's hard to know. Yeah, I
think anyway, So welcome to BeyondTop. Chef Yon, Dancing Cat Lady,

(04:23):
Josh Weagler, Emily Fox, KurtClark, Mike Gloom, I'll here
too, We're here. Yeah.So it used to have you talking this
week because you were on the podcastlast week and just oddly decided not to
speak because yeah, we can.Glad your microphone's working. Well, yeah,
I had a lot of I basicallyjust sat in silence. I tried
to mime the podcast, but reallyonly the patrons investing a heavy five hundred

(04:46):
k into the could get the mimeat it. But I thought you guys
had a lot of great thoughts aboutthe season and where the hell we go
from here? Evidently where we gofrom here is a five minute talk about
Vine and maybe some talks about aHulu series Slash Haley, how did you
watch this series? Because Hulu Ido not believe it. I will not

(05:09):
disclose it on air, but youhad your ways. I asked Ethan if
he could find it for me,and he did. Good job. Ethan,
nice as all, which is goodbecause I because I feel like,
given given what the series is about, I think it would be bad if

(05:30):
it's a series that sort of disclosesa good amount of the globe for from
you know, being able to accessis considering how much it is about the
internationality of the country. However,I will say one of my very few
equipples with the show Taste the Nation, United Tastes of America was literally right
there and she should you don't gowith it. I don't understand happened United,
satest United. I think the Nationalso in America. United Case of

(05:55):
America is an atlas of food factsand recipes from every state. Didn't your
parents give us this for a Christmasor something? It feels like something I
want to give him this. It'salso a cooking Channel show Cooking Channel show,
and Taste the Nation is also acooking show right with Jeffrey Sad I
forgot about that guy. He wasone of the front runners at the end

(06:17):
of the Next Food Network Star.He had long hair. He had like
a bit of a far quad goingon, and then he shaved it down
to shorter, cropped hair. JeffreySad had United Tastes of America. Yeah.
I would also encourage people to googlethe food United States of America.

(06:38):
I'm going to put the link inthe So. This is it from the
food blog food Digity, where theyturned each state into a pun slash um
image. They of California where it'sthe state of California's cut out of kale.
They've got a new jerky, They'vegot porklo Maine. Oh my god,
this is my pokemon. Yeah.I love this Keene, Washington.

(07:00):
It's made out of key. Sothis is a rocky Rhode Islands. Um,
swissconsin is good. Yeah, Ithink try remember some of the other
ones they have, but uh uhyeah this this is another great food sources,
the food Dignity and the food UnitedStates of America. Yeah no,
not everyone can hear that every way. I don't worry about it, everybody.

(07:21):
I may have may have accidentally reloadedthe Lady Dancy in our web browser.
Yeah no, no, no,no, no, no god sr
So what do we all think?I love this. I mean I think
which which parts of each person watch, because I think we all watched maybe

(07:42):
a little slightly different thing. Butwe've also just to reset it in case
you missed last podcasting, like you'vewandered in here and you thought that the
ten seconds Hayy did it the startreally was just a podcast? Yeah,
it's possible. What if the podcastif they saw like the hour and a
half of this is probably gonna endup being they thought it was just like
the lou of me saying the samething over much like that video. Well,

(08:05):
what people missed also is that youwere dancing with your cat as you
were doing your your first ten secondsSperio. Yeah, Haley, you didn't
have to take us to the bathroomand to the kitchen, but I'm grateful
that you did. Why not,I thought you guys wanted a house tour.
I do well. Last week wesaid we would talk about tastin Nation
Tasta Nation with Padma Padma's Hulu show, And I feel like that's a nice

(08:28):
bit of continuity from as we areendeavoring to keep talking about food weekly,
maybe about TV shows, maybe notabout TV shows, but certainly for right
now about a TV show. Ithink to use someone who is not just
a friendly face from from Top Chef, but it's like the friendly face from

(08:48):
Top Chef right way, she's thehost of Top Chef and she has her
new show, and it is itis, you know, a few weeks
old at this point. I thinkit came out in mid June. Yeah,
I want to say it came outmaybe either right after or right before
the finale of season seventeen aired,So very fortuitous timing. I can imagine
if they plan that, I wouldimagine say, obviously plan that. Well,
I don't know, actually, Imean Hulu is not necessarily that tied

(09:11):
into Bravo. No, no,they're not, they're not. I mean
Hulu is Hulu is Disney owned atthis point. Um. I'm not sure
the exact breakdown, but NBC islaunching um It's new streaming service fairly soon.
Concock People every week is a hYPThere is real Pacock. No,
they're not, They're not cling onKurt, It's Peacock. Peacock is premiering.

(09:33):
I believe The Life fifteenth. I'mpretty sure I got to watch one
of the new shows from it,Brave New World and adaptation of the books.
I think it's pretty good, Soit's not it's not going to be
a quibi, is what you're saying. Well, the thing is, I
don't know. I don't know thata lot of people are going to sign
on for Peacock. So I thinkNew World is like a really good new

(09:56):
sci fi show that's probably going togo under watch, which is a shame.
It should probably just be on theUSA network. The point being NBC
used to have a Hulu presence,but since Disney not only owned ABC,
but they also bought Fox, andso Hulu was an ABC Fox NBC joint,

(10:16):
NBC cutbait and decided let's build ourown things. So I don't think
that there is any sort of coordinationbetween Taste the Nation and Top Chef in
terms of when Taste the Nation comesout. I think I think it was
an EP, so like do EPshave any say? And I don't think.
I don't think in terms of programminglike that, right. I think

(10:39):
I think that comes down to thenetwork unless she has a really good relationship
with the network and be like,what would you prefer it airs? And
if that's the case, then allthe power to her and her ability to
do This is again fortuit is becauseit allows people like us to be able
to talk about something Top Chef relatedand to see some really fantastic culinary stuff
with the fabulous Pad Malochshman holding itdown, even though Top Chef is now,

(11:03):
you know, a few weeks oldat this point. Yeah, I
mean I can completely see them seeinglike what you want. We want to
maximize viewership for this, and Ithink the most momentum we're going to get
is like coming off the trajectory ofthe finale of Top Show. So there
could be business reasons from a viewabilityperspective in terms of audience numbers for them
to actually leverage the finale to launchinto this. So who knows, who
knows? So yeah, so theend the Hulu model, actually, I

(11:26):
feel like it's very hum Hulu model, where the Netflix model is almost always
New show drop them all at once, and Hulu sometimes you know it might
go the Handmaid's Tale route and airthem weekly. This one chose to drop
all ten episodes at once, whichI think allowed for at least some of
us to view a bit more oflike a mixed bag, like a customized

(11:46):
playlist of episodes. I personally haveseen the first seven episodes. I just
started watching from the beginning. Myhot take, which maybe I'll talk about
it a little bit, is thatI feel like they may have mixed up
the episodes a little too much,and that there should have been one episode
in particular that they started with.But at least this allows the opportunity to
check out those episodes if you're notinto like the first couple. Yeah,

(12:07):
so Fox, Kurt and I hada play date the other night, a
virtual zoom play date where we watchedTaste the Nation together. Hailey, you
were invited. I know I hadto work and I just want to get
ahead of like you. Yeah,to be fair, Josh, you're the
one that usually snarks her first,so it depends. And if I snark

(12:30):
Hayley first, it's like a it'sa it's a it's a loving snark,
and it's like an anticipation of gettingsnarked first. So you gotta be protecting
you. No. I So Iwas at work. Um, you know,
Ontario has opened things up. We'rein phase two, restaurant, patio,
etcetera, etcetera. Um, ithas been so unbelievably hot here the
last week, and please do nottake that as a complaint. I hate

(12:52):
winter. I will take the fortydegree heat. For those of you who
do not know, the metric systemin forty degrees is about undred or so.
Oh wow, so us is whatyou're saying. So with the human
X and everything, it's it's feltabout forty degrees um. And then so
people are coming to eat later,so I just never know when I'm going

(13:15):
to be home. So I justdidn't rs VP to that invite. I
just, um, if I'm beinghonest with everyone, I ghosted you guys
this week. It's all good.It's all good. You know how I
feel about ghosts. I love them. If you didn't, yeah, I'm
a fan. I like ghosts.I think I'm afraid of them scifically busting
them for the second I'm not afraidof no ghosts. Um. But Kurt
Fox and I we watched a fewWe watched Burritos at the Border the first

(13:37):
episode, then we skipped ahead towhat is Chop Suey Anyway, which has
Ali Wong in it and in sixpoint Chinese food, and then we closed
out with Don't Mind If I Dosa, which was I think the most personal
episode that that I saw at leastas far as padm like diving into her
own story of being an immigrant inAmerica. And we had a very strong

(14:01):
edict of we are not watching theall American wiener. You voted us deficite
legs instead of hot dogs in thatmatter, I know, which I'm realizing
now for You's okay, No,I just I feel like a lot of
us know that story, or atleast are familiar enough with I don't know.
For me at least, I I'mnot compelled by hot dogs. Yeah,

(14:24):
watch this Like but Fox, youyou watched basically everything otherwise independently.
You didn't watch that episode, andyou haven't seen the Polka one yet.
Yeah, And and I didn't mindmissing the US not watching the hot dog
one because I think one of thethings I like about these shows is it
it kind of starts to put thingson my radar in terms of oh I

(14:46):
want that, Oh I want that, Oh I want that. I didn't
need to be and I didn't needto be uh tempted by the hot hot
dog. That's that's that's that's alow effort for that that button to be
pushed, whereas not that the otherones are like more difficult at least it's
it's I feel better about being temptedabout something that is. Like, you're
a Chicago guy, like you know, you know the hot dogs are in

(15:07):
your in your blood. You haveyour ulary salt in your apartment. I
do not. I just have koshersalt. I also don't have any hot
dogs. We gotta fix two things. It sounds like, but there are
some great moments. While the threeof us were watching, where like the
first episode ended the burritos at theborder, and like in in Like full

(15:30):
sinc the three of us are like, well, Mexican food very badly,
like we wanted we wanted Mexican.Then we watched the dosa episode and all
two of us were like, Iwant doses now. Um. This is
a show that succeeds very well inmaking you hungry and making you want to
try foods that are either outside ofyour comfort zone or are in your comfort

(15:54):
zone. But maybe you hadn't consideredlike the full context of where the foods
come from and like the authentist behindthe food. Um, I love this
Fox and I UH used to like. Our favorite show on TV was Parts
Unknown and we took the death ofAnthony Bourdain very very hard. Uh.

(16:15):
He was we even before he passedaway, we would talk about him as
dad. He was like our TVdad and we love that genre. And
I think like in our like loftiestof dreams for ourselves was like always like
some day, like let's get successfulenough to do a travel show like this,
This would be fun. We loveto travel, we love to eat.

(16:37):
Like that is a huge piece ofour love language is traveling and eating
and Bourdain really captured that for us, and a lot of a lot of
shows have like come along to liketry and fit into that. But like
he pioneered something, um and notthat like he was like the first person
ever do with a travel show ora food show by any stretch, but
there was just something so singular aboutthe way he did it in which it

(17:00):
became art beyond just being food andtravel. I think a lot of different
people have tried to certain degrees ofsuccess. Um and like everybody loves Phil
or what is it is? Somebodyfeed Phil on Netflix who we refer to
as our like food and travel TVstep Dad feels good, feels a nice

(17:22):
guy, feels really trying, feelsreally nice. He's not that well We'll
often enter to each other and saythings like that, and we're always like,
huh, yeah, Padma might bemom. I think that Padma,
who is already so familiar to usthrough Top Chef and getting to hang out
with her in this context, she'ssuch as she is such a good interviewer.

(17:45):
I think she has the thing thatI always at my at my best
aspire to when I'm interviewing someone,which is to just like try and like
shut up and exude enough like I'mhere for you energy, to like like
you talk and you tell me what'sup. And she does so. She
does that so so well. Inthese episodes, there are often long stretches

(18:07):
of time where Padma's just not sayinganything and the people she's interviewing are articulating
the stories and Padma's just absorbing them. And then when she does speak,
she speaks with just a carefully curatedamount of words that demonstrate how closely she's
listening to the story and helping itto further along. She knows food so
well. She's so fun. She'sexcellent in this role. I think I've

(18:33):
loved this show, And I guessmy two pronged critique would be I wouldn't
have minded if this was weekly.I would love to have like weekly Padma.
I think that maybe that over thebinge would have been good for me.
And the other is like I wishit was a little longer. I
wish that they'd given her a littlemore space to do this, and I
hope that they do in the future. I know, Kurt, we we

(18:55):
had a little bit of a disagreementon that that, like, the thirty
minute episode is like perfectly bite sizedfor for you, but I would have
I bought the full meal. Well, I would love to see like the
forty five to fifty ish minute tastethe Nation with Padma because I think that
she would crush it. And she'scrushed. What what this is so far?
Well, yeah, I did expectit to be an hour long episode.

(19:18):
So when I when I loaded upthe first one, I saw that
it was only thirty minutes, Iwas like, Oh, okay, did
you not download the right thing?Ethan right now is putting the cat's mattress
back in his room, the doublethe double mattress sleep. I think that

(19:40):
what you're speaking towards, Josh is, you know, I think that something
that makes Padma so innately comfortable inthis setting is the basis in which she
comes in as a woman of color, because unlike something like uh, you
know, parts of or even NoReservations, which I think was like Bourdain
sort of like more americanized take onit, this is all about specifically the

(20:03):
immigrant experience. It's less so aboutlike, you know, Alton Brown,
let's see where the hot dog comesfrom. And maybe that's why I also
was not a big fan of notever watching that whatever that is you just
described. You never watched a GoodEats before. No, I watched Good
Eats a little bit. Knowing wherea hot dog. I'm not an ol
Brown guy. I thinks, doyou want to know how the sausage is

(20:23):
made? Yeah? I think you'relike, um, but I think that
you know she, I mean,it comes in every pretap package, right
though, Like I'm an immigrant myself, so she I think. Even though
her story is much different than anIranian immigrants in Los Angeles or you know,
in someone who crosses the border everyday to get food for their restaurant
in Arizona, there is sort oflike a common thread that binds them in

(20:48):
a form of otherness. And that'swhat I think the show does really well
too. That you know, Ithink one of the probably one of the
bigger questions that people had coming intothis is like, why do we need
this right now? Because there area lot of cooking shows, as Josha,
there have been a load of travelshows. Hell, it might even
draw comparisons off the surface level tosomething like Triple D, which is like,
hey, we go to a restaurantand we watch somebody make a meal.

(21:11):
This is a much more elevated Thisis like this is like equal This
is like equal parts like cooking showand like history lesson. I loved.
Maybe it's because of my ignorant ass, but I learned so much about the
roots of a lot of cuisines becauseI think that at the forefront is this
question of like what is American food? And it essentially is asking, you

(21:33):
know, what is America? Andyou know, we always use the analogy
of a melting pot, Haley,I know Canada is a mosaic, but
I guess America is a melting pot. But Pocking Media is in a different
way in that this is sort oflike a studio. I can exactly,
especially especially the California episodes, Butthere's a there's a this idea of like
mixing together a lot of different things, and we sort of talk about the

(21:55):
gentrification of it a bit over theyears, but it's so nice to see
people like embrace their ancestral food ina manner of speaking and showing off like
how it became in anate part ofAmerican culture today. That to me separates
the show, and specifically Padma asa host speaking to that experience, separates
it to me from another random whiteguy going to a restaurants around the country.

(22:18):
And I can't remember which of theor the three episodes we watched where
they had this sentiment in it,but you know, they reflected on the
concept of like, you know,go back to where you came from,
and it's like, well, ifyou take all that food away too,
like what does that leave They kindof they viewed that statement through the lens
of what does that imply? Parrinoson the border, right, I thought
that might have been because that wasthat was that was where where Padma like

(22:40):
very casually drops on us that Americanseat more sauce than ketchup uh trash condiment,
which produced a great comment yeah fromfrom Kurt also a trash condiment or
ketchup. Kurt shouted out, ketchups a trash trash condiment, which I
don't agree. I don't unless it'sin chip form. Haley, Um,

(23:03):
quick question, Do you did grilledcheese and ketchup? No? No,
no, Yeah, I don't.But I also want to add that I
don't think you're a monster for doingso. The only the only place catchup
belongs in my life is to depriseit trash tsh is you man, it's

(23:26):
not occasionally occasionally burgers. Yeah.I think for me ketch up as a
condiment, where like if you usetoo much, I don't want something to
just taste like ketchup. It's oneof those like maybe it's because it's so
like sugary as well, like itcan definitely overpower stuff. What I want
to take a stance with you,Hailey, because I know you feel this
way. Ketchup on hot dogs twothumbs up, and everybody who gets mad

(23:49):
at us about this like go away. I don't care. I don't particularly
I don't particularly care for mustard orrelish, so that really does just leave
me with that. The hot dogis a salty meat. You get the
little bit of the sweet with it'sa salty sweeter. Here's the real thing,
Um, if we're talking about ketchupbrands, there's really only one.

(24:11):
They're not picking Hines. You're trying, Yeah, you gotta, but it's
the conglomerate. Yeah, but specificallyHines Purple Ketchup or the Shrek version that
they brought out in two thousands.I think the cranch and I think people
would look differently in ketchup if theysaw like how it gets delivered to restaurants,

(24:33):
which is like in a very largebay, which my particular restaurant is
huld on the wall for you tofill the ketch Yeah, great time,
Mike goes Ivy. It's an utterof ketchup. So what I will say
is, I guess I don't know. I don't have much experience with like

(24:56):
these type of shows that drop allin one day where you can sort of
like pick and choose what to watch. I am a little astounded that they
saved don't like in my opinion,don't mind if I doosa. I'm glad
you guys watched it and during yourlike custom viewing, because I think it
should have either been the first orthe last episode. I think it should
have been the last. Honestly,I have watched the first five so far,

(25:17):
and that one was definitely my favoriteepisode by far. I think it
would have worked well as a finale. You were crying during, Kylee.
I cried during all of them,even the German one. Yes, I
cried during everything, and that's justwho I am as a person. But
but seeing like, I think itwould have worked really well seeing Padma learning

(25:40):
connect with all these other people aboutother cultures, and then finishing on her
connecting with her culture and you know, sharing about her experience as an immigrant.
I thought her talking to her motherwas super emotional and poignant. And
I have heard that story before.I did read her book last last winter,
and so I do know a lotabout Padma's story coming here, and

(26:06):
you know why her mom had tocome from here first, etcetera, etcetera,
in her journey with food throughout thatUm, I just it was,
it was, it just felt likea nice button on the end of something.
So it was it was weird thatit kind of got buried death three.
Yeah, yeah, it was.I don't know. I really don't

(26:26):
know if they honestly just pressed shuffleand organize this because I would argue like,
also, I know you guys didn'twatch the Goala episode, but I
love that one too, Box andI watched that you had already seen it
and then you were like, youhave to watch this. So I think
one of the most important episodes.Yeah, especially now, and also considering
like, so Gala is not somethingthat like Padma is unfamiliar with. Top

(26:48):
Chef Charleston really made some whiffs inthe beginning, first with with the challenge
on the plantation, but then thechallenge immediately after that was they divide it
up and went to two chef's households, and one of the chef was a
Gulla chef, And so I ama little sad I think in retrospect that
the Gulla cuisine was sort of relegatedto half of one challenge because to your

(27:08):
point, Emily, there's just somuch in there. I love the people
that she talked with, especially Yeah. I'm reading Michael Twitter's book right now,
which is called The Cooking Gene wherehe traces his lineage. Basically,
he goes, you know, backin time and tries to figure out where
all of his ancestors are from,and then tries to sort of connect the

(27:29):
dots in terms of the dishes thatthey brought over and the types of food
and the types of techniques. Solike him, you know, cooking in
a pot on a fire like inthe middle of the woods is something that
he'll show up and do these kindsof cooking demonstrations for people just to educate
them. Highly highly recommend the book. It won a James Beard Award.

(27:51):
He's super super you know, likehe just knows so much about this and
he's so thoughtful and how he putsit together in the book itself. So
I highly recommend that book to read. Um, but also Um ej who
later on cooks the Crab with her. He's an incredible chef. I highly
recommend you follow him on Instagram atleast, you know, he's been growing,

(28:15):
Okrah and like doing all of thesecool plantings, you know, the
last couple of months, and I'vejust been kind of like swiping through and
being like, oh, this isso cool. So UM, I think,
you know, if if we're tracingthe roots of a lot of Southern
cooking, We've talked about this withPop Chef, but obviously it transcends all
of that it's just a matter ofunderstanding you know, the food, the
food and how it's migrated, andit is very attached to the enslaved people

(28:38):
that were brought over. So Ijust think that's such an important thing that
should have been higher on the list. And I also love the message as
well. Episode Free for a Timetoo, you know, to hu lose
credit the episode was was available onYouTube for a period of time. Well
you know, eventually, eventually youhave to you know, do your business,

(29:03):
I guess. But I love thisidea though of not even that like
the geiki I think, isn't itor Gichi culture GICCI. This this idea
of you know, this whole initiativethat they brought about about how gichi was
sort of like something to hide.It was used as a slur for a
certain portion of time. And theneven again outside of the food base of
it, to just have those twopeople doing that talking head being like,

(29:25):
yeah, we're basically bringing it backas a source of pride, It's like
it's a really cool thing. Andagain when the show is able to reach
beyond you know what's on the plateand talk about those things, those are
probably my favorite moments because then it'sit's not just like another cooking show,
then then there's really something else toit. So I'm glad that they made
it free for a portion of time. And I do believe listen. IMDb

(29:47):
ratings are are not all that it'scracked up to me, but I do
believe it is the highest rated episodeon on IMDb show. I don't want
to call to the IMDb ratings.It feels like not a lot of people
have rated this show on IMDb,like, like, you know, six
people have rated then in the artof polk A and so like these ratings
are not great. I think thatwe need to create a movement here within

(30:11):
beyond Top Chef that if you arelistening to this podcast, go to the
IMDb page for Taste the Nation withtad latch me just bomb these reviews with
ten star reviews. Please do youdo you think though, that's a consequence
of the binge model where people justthey do. Like I'll admit I'm not
a beinger myself, but even puttingon three of these episodes in a row,

(30:33):
even though the half hour episodes wasstill a little bit for me.
So I can imagine people like notbeing able to plow through all ten.
This is why you've got one hundredand sixty six reviews for the series,
but like single digits for each individualepisode, and that's very likely a result
of the binge model. This isI know that I know that friend of
the show and friend of real life, Kurt Bryce, he told me that

(30:55):
he's watching one episode per week becausehe he loves Top Chef and he just
wants to be able to savor thisshow as well. To be fair,
rice as a huge backlog of otherthings to watch as well. So I
commend him for the restraint. Ithink that that's that's why that that was
part of what we loved so muchabout Parts Unknown. He just like touched

(31:15):
my arm in such a lovely waywhere he's like, that's part of what
we like. It makes me feelnostalgic, Foxy. Yeah, is that
like every week was an event,Like every week you were learning something new,
you were going somewhere new while thatshow was on, Like you were
promised every week, despite all thebullshit that might be happening in your in

(31:37):
your life, you would go toVietnam, or you would go to to
Puerto Rico, or wherever you wouldgo and I think that that would be
a big piece of like why,Like it would sit with you for for
days afterwards, like you would thinkabout everything that had been articulated in that
episode in a way that I think, like even with like scripted stuff,

(31:59):
you know, it's to move itto the conversation of the weekly versus the
binge. I just think that thebinge, like everything blurs, everything goes
swirled together so fast when the whenthe when the content is as important and
vital to our growth as what Padma'scovering here in Taste the nation in which
she's covering so well. I reallydo think that this is a show,

(32:21):
despite its availability in the binge model. I do think UM deserves to be
treated in silos to a certain degree, whether or not it's weekly or one
per day or something like that.You know. I'm glad that I've only
watched as much as I have becauseI would like to take my time with
this. I will say that becauseeven though I have watched five episodes in

(32:45):
the last three days, and Ifeel like each episode does stick out for
certain reasons because they cover such adifferent topic, because we're being told such
different stories, I'm not finding thatthese episodes are blending together. Really for
me, they did at the onlything for me was I was in so

(33:06):
you know, the first thing thatthe three of us watched together online was
the burrito episode. And I enjoyedkind of through that experience, like kind
of reflecting on what this was causingme to crave and want and want to
explore. And like we were beentalking how like I was exploring with a
food like dinner delivery options of forMexican food. While we were watching together,

(33:30):
you were commenting on how you've beenyou know, you've been in southern
California now for you know, acop and you and yeah, almost a
year and you and you you werelike, I haven't had a burrito yet?
What yet? That's like like likeI've had Like there's a Chipotle really
close, but obviously I'm not countingthat. And and I'm like looking at

(33:52):
and I'll drive through the neighborhood,I'll see ell sort's like hole in the
wall, like Mama pop places thatI've just not stopped. Is always on
my way to something else. ButI was enjoying that reflection like what I
want to do. And then wejump immediately into the shop to the episode
and I'm like, well, Ido have know it's not the same.
You know, i have Sechuan foodin my fridge and I'm going to have
that to like heat up, andI've kind of I kind of quickly left

(34:14):
behind that burrito like exploration mentally.So I think for me, it's it's
a little bit like jumping from cuisineto cuisine to cuisine in the course of
a single meal. You don't reallyget to reflect as much as you would
want to on a single one.So I would I think I would would
have preferred to have like the welldo the Brice model here where I am
watching one episode a week and yeah, maybe maybe even like reflecting on and

(34:36):
exploring what I learned in that beforeI get to the next one the next
week. What do we think ofthe structures of the episode, because I
think I sort of goes back toJosh's point about the timing of it all,
where essentially I think it's broken upinto like four or five segments,
and each segment is essentially her witha different guest, and sometimes the guests
might be just like, you know, an Ali Wong fun personality. There's

(34:57):
the Persian episode where I believe sheshe just talks to like a very well
known Persian comedian. Sometimes it's hergoing into a restaurant and talking with the
proprietor and learning how to make something. Sometimes she is out in the wilderness
doing something, cooking something as well, cooking outdoors, right, I mean,
yeah, it's a show that shouldbe able to survive whatever the post

(35:19):
pandemic world. Looks like she's cookingoutside, like that's baked into the premred.
But it's interesting because you would thinkyou would think ordinarily it would be
like let's stick with one person theentire time, but it does seem and
maybe that speaks to also like notletting one person speak on behalf of an
entire community. I think the showis very purposeful and saying like we're going
to make you look at different people. I love the Chop Suey episode because,

(35:39):
like you have Cecilia Chang sitting nextto the granddaughter of another luminary in
the Chinese food community, and evenjust that sort of representation is emblematic of
how she's able to, even inthirty minutes, take a stride so many
different people and so many different experiencesthat you know, hopefully represent on the

(36:01):
whole a level of what this communityis speaking about. Yeah, I pulled
it from the three episodes I watched. I had like three very different takeaways.
Uh well not just the takeaways,but I think also order takeaway from
three. Yeah, any different takeawaysfrom three different restaurants. Um, you
know, like like for me,the the the the dosa episode was a

(36:22):
lot more about the things that stuckwith me most was it was kind of
about Padma's relationship to the food andand just kind of Indian food or broad
I didn't tie as much to therestaurant industry out let's say, Whereas the
burrito episode to me was more like, you know, the burrito you're probably
accustomed to is not the burrito likethat is like, you know, traditional,

(36:46):
And there was like a lot ofthe stuff from the El Paso you
know Warez border, Like what doesit look like there? And like I
was also like pantomiming Mike bloom style, like the gigantic brick of a burrito
right that like where you used toexactly And I thought to like what they
were making as like the authentic thing. It's like, yeah, this is
a totally different vessel than I thinklike the standard American like white American is

(37:07):
used. Yeah, like it didn'tcontain rice, and and I'm used to
the where it's packed so full ofstuff that they have to take a small
taco fartilla to patch over the hullbreach on the side of the burrito because
it full um. And then forme, then then then then the Chop
Suey episode is interesting because it wasa mix of I think to me it

(37:28):
was much more focused on like,you know, the restaurant industry as it
pertains to kind of Cantonese culture.But then also like you know how Chop
suey as a kind of an Americaneyed dish sprung up. And then but
there's all these classic dishes that lotsof the was it the American born Chinese
the ABC's are used to. Butthen it also was looking at like how
do we innovate it for the future, like what is the future of this

(37:50):
cooking with Whereas there wasn't really Ididn't even get that from the Mexican or
the Indian episodes in terms of innovatingfor the future. In terms of this
cuisine, it was a lot morelike like you know, what did it
kind of come up from. SoI just have three very different takes from
the three episodes I watched, whichI really liked and appreciate. Yeah,
and I told they get where you'recoming from with that. But I really

(38:14):
liked how each of the stories wasso different, kind of lattus in different
directions. Yeah. Man, Ijust really loved this show. I thought
it was wonderful. Yeah. I'ma big like Josh and Emily, I'm
a big travel nerd and big foodnerd. I and I love I love
the way those intertwined together. AndI love the history, and I love

(38:36):
learning about the cultures that are branthere and just learning new things about it.
And but it's it's it's presented ina way that's um so intertwined with
the storytelling, and it's so emotionalbut like not but not trying to be
sad. It's just like really gripping, really gripping television. It's like,
we need, we need a realitycompetition show because that's how I end up

(38:59):
doing everything. Where you're traveling withPadma and you're stopping in different countries and
trying things. At the end ofevery episode, there's a quiz and the
person that gets the most questions wrongon the quiz gets eliminated. I'm not
saying we call it the molee.That would be spoilers. No. No,
the food's fresh, um, nospoilage um. But you would they

(39:22):
ask you questions like would you haveto learn things while you're eating? Because
I have a bad time with multitasking, and I know I'd be eliminated first
because like, I can't concentrate onother things. All I'm ingesting very good
food. I just want this tobe I don't know what the the the
compt the competition mechanism here as muchthe reason I went for eating a set
of cooking is I want this tobe something I could like participate in as

(39:43):
a contestant. So we're not gonnaask you to cook this curtain. You
just have to eat it and nothings. I'm like and like like,
um exactly, I actually have anapron. That's the I think it's I
think it's as I cook and Iknow things I eat. But yeah,
yeah, we need we need to. I just want to like just follow

(40:04):
along in her footsteps. I don'teven have to be at the same table
as sir. I just have toknow that's the restaurant she just left,
So I'm gonna go in there andeat now where shet I'll wait till she
leaves. So you know, Ithink one of the one of the things
that I that I loved about thatI love about this show speaks to something
you touched on, Kurt, whichis like, maybe not necessarily demonstrating how
the cuisine is being innovated right now. And I think like part of the

(40:28):
point is like, who gives ashit, doesn't need to be innovated.
We need to be exposed to it. We need to know where it comes
from, we need to know aboutit. If if people don't know this
cuisine to begin with, and Ithink that starting with Barritos on the Border
was a really great choice. Ican be compelled to the to the argument
that don't mind if I Doosa islike a season finale that feels like a

(40:49):
season finale, But Barritos at theBorder very much feels like a premiere because
the show has taste the nation andit's about the immigrant experience in America,
and the immigrant experience in America iscertainly not pleasant right now. If it's
ever really big pleasant, you knowexactly, you know, and and it's
and it's funny. I know youguys didn't watch the Hot Dog episode,

(41:10):
but it was a lot about Germanicculture and how you know, when the
war was coming and um, anyacts of Germanness were persecuted, pros persecuted.
Yeah that works, yeah, um, and it was easy. It
was not easy for them, butGerman culture became so intertwined with American culture

(41:36):
because because of the color of theirskin they were, it was easier for
them to assimilate to who was inthe area at that point. Um.
And I think that makes a hugedifference. And I think that's a topic
that we were still talking about tothis day, um, with people of
all color. And it's it's it'scrazy how um relevant this feels right now

(42:04):
and maybe it always would feel relevant, but especially right now when the tides
are shifting at a much quicker paceWe're hoping and things are changing that this
really kind of highlights the struggles thata lot of people have gone through.
I think more eyes are on thetarget right now. Yeah, it has
been in a long time. It'sthe thing. And and I say like

(42:25):
that rather than eyes are open,because I think that many of the eyes
are on the target, but arenot open to what's going on. And
even many of the eyes that arethat are open are opening and are coming
from a good place, but areare not there yet, are not like
fully grappling with the complexity of theissues that are at play. I would

(42:49):
volunteer myself included, as you know, a white man of extraordinary privilege and
growing up that way and facing someanti Semitism growing up. But otherwise is
you know, I present, Ipresent. It's just a straight white dude
who has power in America and powerpower in the world. Um. I
think one of the things that isthat is so fascinating about this show and

(43:12):
the way that it's talking and interactingwith American culture is it is asking what
is American culture? It's not justasking like, um, you know,
uh, what is what is Americancuisine? And the answer being that it
is this international representation of all ofthese different cuisines. But how did they
get here? And in some casesmany cases, the stories behind the things

(43:35):
that you love on your plate somuch are ugly and covered in blood and
and and uh and and violence andum uh just heinous historic acts of abuse.
And I think what is American culture. There's Uh, there's a few
different ways to look at that.And I think one of the ways to
look at that is like sort ofwhat what they sell you in the movies

(43:58):
of Rah Rah patriotism, Fourth ofJuly, fireworks, hot dogs with ketchup
on it or not? Uh,you know, and just like that's a
that's America. Yeah. And Ithink one of the things that we are
reckoning with right now also is thereality that like the culture of America's racism,
the culture of America's racism, theculture of America is is a country

(44:19):
that is that is founded on colonization, colonization and uh, the genocide of
a people, the enslavement of otherpeople. Um and um. I think
with this show is positing and gosh, and what is the name of the
author who you're reading right now?Who is Michael Twittery. I think he's
the one who has this comment aboutlike the work begins somewhere between the hurt

(44:44):
and the healing, uh and um. I think that this show is working
in that space and offering this thisopportunity, this possibility in the middle of
like so much pain that so manypeople have just been feeling blanketly forever that
many other people are waking up tothe idea that like people have been in

(45:07):
pain and now they are in painfeeling that pain, and they have to
work through that pain and help healthat pain. And I think that one
of the ways that this show isdemonstrating, like what is the culture of
America is demonstrating, well, thereis this other culture of America that is
that it's multicultural, That there areso many cultures in America, that there

(45:28):
are so many things worth celebrating,that there are so many different people from
so many different walks of life whoare embracing who they are, who love
who they are, who who shouldnot be shot or or hunted or persecuted
or prejudiced against because of who theyare, And that the America that can

(45:51):
be like the aspirational America, canbe the America that takes all of the
cultures that we see in this epidisodeand wraps them up in a big padma
hug, you know, Like isyeah, so that that uh, that
really hit really hard with me watchingthe episodes that I've watched, and I
think, like, because that's that'sinteracting a lot with certainly a lot of

(46:14):
the things that I am I amthinking about and things that I am reckoning
with personally, and like ways inwhich I have personally failed, like ways
in which like I have not representedbetter in like my capacity as a leader
in the podcast space. You lookat the track you know, the track
list of people that I've podcasted with, and it's predominantly white dudes. Uh,
And like ways in which like Iam so all of you were fired,

(46:35):
but fired, I'm never going totalk to you again. But I
think like, just like I Iand like if if the if the you
know, if if America right nowisn't like making you think about that kind
of stuff, you know whatever,like your place in your role in that
is. But certainly I think Icould I could speak for me as as
a white guy, uh that Ithink like this is uh, this this

(46:55):
has hit me, hit me hard, uh, in in a way that
I am very hopeful that a lotof the messages that are at play here
and taste the nation are things thatwe can get to, are things that
were that we're moving toward, andthings where we're just like hopefully predominantly culturally
just going to the loud majority ofus will be able to say like fucking

(47:21):
enough. You know this is notgoing to be the way anymore. Well,
it's it's a little It's interesting inthat this show almost presents a paradox,
and it's talked about. Actually it'smentioned explicitly in the Germanic second episode
of you Know, what does assimilationmean? And does it mean you're overriding
your roots? But the weird backsideof this is that in embracing American culture,

(47:43):
you're essentially embracing a mixture of culturesthat are essentially un American. And
so where does that tricky balance lie. And I think that one of the
most I think probably the most uniqueepisode, which again I sort of questioned
the placement of it, but itis episode seven, and it's tied the
Original Americans. Yeah, and it'snot a focus on restaurants. It's not
a focus on the industry. It'sabout the history of Native Americans, Native

(48:07):
American cuisine and the astounding fact thatdue to Native Americans were used to obviously
living off the land and anything verynatural ingredients, and due to the over
processed nature of food, nowadays,Native Americans are suffering a disproportionate amount of
obese and diabetes and obese related deathsbecause just of their genetic structure. And

(48:30):
it's such a unique episode. Theydo such a cool thing to do a
non colonial Thanksgiving, which is freakingawesome. They do about that, Yeah,
they do. They do like acorn and squash mixture instead of stuffing.
They do antelope instead of turkey.Like, it's all about using non
colonial elements in hell, I wouldlove to make a push for my next

(48:51):
thing It's giving to look non colonialbecause it looked freaking awesome. But to
Kurt's point, that feels like adistinctly different episode than everything around it because
Native American cuisine has all but disappeared. It sounds like it sounds like it's
also like a lot of the episodesare like the impact of a culture on
its food. It was almost theimpact of food on a culture. Yeah,
exactly. And how you know,Patma, they have to go out

(49:13):
into the middle of a desert tobe like, Okay, let's find all
these naturally sourced ingredients to make something. And that was a very stark statement
to me, was that as muchas we're embracing, slash bastardizing certain elements
of cuisines and internationalities, there arepeople, stories and narratives that are being
erased by the day. And itsucks that this is a cuisine that is

(49:35):
so inherent literally to the land thatwe live on, that has just been
washed away by so many things,to the plant where we have to go
out to an arid patch of landto be able to find or at least
cook in the Native American way usingthese natural ingredients. So on that note,
there's a really wonderful cookbook that alsoone of James Beard Award two years

(49:57):
ago. Now it's called The SiouxChef Um Sioux. It's great by yeah,
well or Native American tribe. Wellyeah, it was totally um.
So it's all about the indigenous ingredientsthat Native Americans have historically had access to

(50:17):
and used pro cuisine. And itdoesn't it doesn't borrow on anything that is
a colonized product that came over.So there's no wheat, there's no like,
so we're we're cutting out like alot of like cows and things like
that. There's only like buffalo andduck that kind of thing. Um.
And it's by Sean Sherman, andit's an excellent book. I highly recommend

(50:38):
you guys. Um check it out. It has such wonderful recipes. You
know, had my touches upon thislike very quickly, the Three Sisters.
But that is you know the conceptof Native American farming, which is corn,
beans and squash, and how they'rea regenative, regenerative process of planting
all of those things together and makingsure that your soil is healthy and safe

(51:01):
because one of them like deposits abunch of nitrogen into the ground, the
other one sort of extracts that.So like it's all about this so interwoven
understanding of farming and land and ecologythat like we've shown up and just tilled
and ruined, and I'd love tosee all of us sort of get back

(51:22):
to the roots of understanding soil science. That's that's another podcast that dons that'd
be a fun podcast. Sign upfor the Soil Science podt. I think,
especially now that we are sort ofstill in an age, hopefully people
are staying in lockdown like they shouldbe of like planting or like growing their
own stuff if they have the accessiblecapabilities, I think that is definitely a
good subject. Yeah, Historically we'veyou know, tilled lands and absorbed all

(51:47):
the nutrients that were ever there andthen done monoculture on all sorts of farmlands,
so like we're not sort of lookingtowards the plants that are companion plantings,
right, sort of that keep thesoil healthy, but also you know,
he plugs away naturally or you knowany sort of other, um,

(52:07):
natural pesticides. What's that um,you know, other plants, um,
other animals. But either way,I found this episode, Josh, I
think this is maybe one more thatyou should watch. I'm going to watch.
But Native American Cooking maybe that shouldhave been the second one. Right,
So we go from what's sort ofvery timely to Native Americans as the

(52:30):
original people who lived here who shouldbe celebrated, should be understood better.
I mean, I'm excited about thefact that, uh, you know this
week there was a bunch of activitygoing on. Yeah, oh I love
that too, that they mentioned thestanding rock, right, and then to
find out this week that essentially theywere given this cease and desist to drill

(52:51):
there. That's it's fantastically timely tohave them sort of you know, talk
about how much of an you know, to have this beautiful image of them
making these these very native for lackof their term meals to the activists that
was set there for months protesting thereda CODA pipeline, and then to hear
finally this news come about, youknow, a few years after that fact,

(53:13):
it was it was fantastically timely tohear that. You know, sometimes
the things that can happen that areoutright terrible can can go away or at
least be warmed over by the bythe actions of people who are inherently good
in working towards a good today.And I love every nugget of good news
we can get these days. I'mvery hungry for that. Um. But

(53:35):
they also ruled that like half ofOklahoma is Native American land, and so
this could actrack a lot of prosecutionthat has happened towards Native people and maybe
really being a process, like halfof Tulsa is Native American based on the
fact that based on this ruling.I yeah, it's it's good to see

(53:57):
justice work for us when it can. And I just think, you know,
we're told a certain set of storieswhen we're growing up, right,
We're told this was the first Thanksgiving, this is how things happen. And
I think a lot of what we'reall reckoning with or have reckoned with for
a while being kids growing up inAmerica. Is that those stories are so

(54:23):
one sided and controlled, and thenarrative is so much more complex than that,
And what better way to explore allof that than what's on your plate?
And Padma, I think in thisinstance, hats off to her.
I really do think that this isa part of a growing dialogue of things
that we all need to be ableto talk about and be better versed in.

(54:43):
And this is an excellent tool andsort of starting to open our minds
and our mouths and eat delicious things, but be able to understand what we're
looking at, you know, froma logal perspective. So I'm really happy
about it. It's a great show. So, I mean, hopefully if
and when there is a season two, do we feel like there are any

(55:05):
cultures or cuisines that she has nottouched more or that she could she should
touch upon again? That was notmentioned in the first season because the first
season we had Mexican, we hadGermanic, we had Indian, we had
Gola, which was sort of likea West African type of thing. We
have Chinese, we have Persian,we have Native American, Peruvian tie and

(55:30):
Japanese. Is there anything that sticksoff the top of your tongues as too
would be a good one. Ihave two probably Cuban people in South Florida,
and I think it would be reallyinteresting to see an episode on the
very large Muslim population in Michigan andthe impact it has on the food there

(55:52):
and the culture there, and whatelse I would I would love to see
Jewish DELI I gotta say, Iactually do think that. I mean,
listen, it's it's not like weneed another, you know, story about
white people culture. But I dothink that the Jewish, especially the Jewish
you know, journeys into America anda number of ways a very interesting story.

(56:14):
Yes, yeah, interesting story totell. And how that sort of
you know, that cuisine has beenassimilated to and how it also sort of
has this duality, and how italso maybe stands encounter to some of the
rising neo Nazi activity today. Ithink I think that could be a really
cool explay. Tell me how you'reenjoying your Delhi anti Semites, because being

(56:34):
twenty five percent Polish, I'd likeequal time as we got a German episode,
but we will defer, we willdefer our time to the Jewish episode.
If there's any left over time fora Polish episode, I'd love let
the store that in there. Imean, I check out some Russians just
so we're all aware, like wecan just be a little bit better versed
as Yeah, we need to understandour growing culture. So I read I

(56:55):
read a book last year. It'sactually by Edward Lee, who is on
Top Chef Texas, but Ermilk Graffiti, and it does kind of feel like
this show. He goes to pocketsof America where there's a very large um
immigrant population. Um. There wasa really interesting part. I think it

(57:16):
must have been the Nigerian part,where just learning about this pocket of African
cuisine that isn't as tied to slavery, if that makes sense, where you
know it's Nigerians who are choosing tocome over and make America their home and

(57:38):
it wasn't just by by complete force. Um. I think seeing more African
cuisine would be really interesting in thistoo, because it's such a diverse continent
and a lot of North Americans kindof look at it as like one monoculture
when that's just completely not the caseat all. And I know you mentioned

(57:59):
Q before Hiley, but I thinkCaribbean would also be an interesting thing.
I would love like a Jamaican episode, for instance, since I know we
probably all have experienced Jamaican food insome way. But I think there's a
lot connecting back to those ideas evencoming from African roods, and how it
sort of had been made into itsown form of cuisine, and how that's
also then further transformed by its americanizationas well. I mean even talking with

(58:22):
Top Chef, you know, andGregory and Haiti. Yeah, like that's
no one ever talks about Haitian foodbeyond like one or two dishes Japanese food,
like completely, that's the last episode. Oh, come on, Kurt,
you know it's not It's not somethingI don't think that they could do
because of like the aforementioned corporate structuresof who owns which show, But it

(58:47):
would it would be wild to watchan episode that reckons with Top Chef and
the times in which Top Chef gotthis wrong, or at least in the
ways in which American media it's thiswrong, ye, the ways in which
American media, you know, pushesnarratives that we're just American culture pushes these

(59:07):
narratives, but I think media specificallyand television specifically has pushed us in directions
that are not good. Well,that's the thing is that it was really
interesting watching the Chop Suey episode becauselook, we are all guilty of watching
those reality shows where it's like youhave to eat bullot, you have to
eat one hundred year old egg,and like guilty of but when but when

(59:30):
you look at and back being like, these are actual delicacies for people in
this culture, and I cannot imaginehow just terrible and must feel to have,
you know, ignorant Americans like pukingover eating something that you would eat
with your grandmother, you know,and I know smone when actually from Survivor
tweeted about this recently, and it'ssomething it definitely has changed from my recoloring

(59:52):
about viewing a challenge that for themost part, it's sort of been intrinsic
into reality TV. And I thinkthat's one great example of what you're talking
about, Josh, of how evenoutside of Top Chef like coming to grips
with certain reality TV tropes about tokenizationand otherization, especially from an international effect.
Durian, But like that is abig piece of the whole cultures exactly.

(01:00:14):
Yeah, there was this happened onsocial media a couple of weeks ago,
and I'm blanking on the woman's namewho sort of brought it to light,
but I'll put it in the notes. But she basically called out a
New York Times writer who is Ibelieve Japanese American and said to her,
you know, you write about allof these foods, these fruits in Southeast

(01:00:36):
Asia, and the tone of theentire piece is about how they're very difficult
to eat, they're very strange looking, that it's not worth the effort of
like ripping apart certain melons or likeyou know, digging through seeds or whatever.
It's it's not you know, it'sa it's a foreign look at something
that in reality is a delicacy,is celebrated in these other cultures, should

(01:00:59):
be written in a way that isn'tbiased towards sort of like the white reader
or the Western reader who might say, oh, like never mind, dragon
fruit sounds like a nightmare, andit's you know, but it's it's ways
in which you know, we wesort of other people when we're writing in
food media, and how even somebodywho's half Asian can get it wrong sometimes

(01:01:22):
right, and how we all needto be mindful and respectful and thoughtful about
this. But also it's examining theprejudices that we've grown up around, which
is like super hard to kind ofdig into unless you're really super cognizant of
it. You know. That's howMSG has gotten a bad rap. MSG
has been proven time and time againto actually not be a problem for people,

(01:01:44):
but consistently they've you know, beenpeople have demonized Chinese American restaurants for
using MSG right, and in reality, like it's like anything else that we
have, it's just a seasoning,Like it's not supposed to be this like
horrific thing that causes awful headaches andyou know, makes people sick and that

(01:02:05):
you know, in and of itself, once you start to peel back the
layers of like, Okay, whydo people think that Chinese Americans cook with
rats and mice and all of thisstuff. That's that's a prejudice that is
like a crazy myth that was putout because there was anti Chinese sentiment that
caused like all of the Chinese ExclusionAct, and because it was all boils

(01:02:28):
down to they took our jobs,right, Like, that's what all of
this is usually about, even thoughnobody wanted to build railroads, Like this
was a specifically Chinese immigrant job,and we have them to thank for the
fact that, like the Industrial Revolutionwas successful, that people moved out west
because they built railroads and the onlything they were allowed to do was open

(01:02:51):
restaurants or laundries, and like that'skind of the basis for all of this.
I don't know, it's it's veryinteresting just sort of dissect a lot
of that history and to understand itbetter. And I just I welcome everybody
to do it, because learning aboutwhere your food comes from and the certain
tastes that we love is so steepedin all of this culture and all of

(01:03:13):
this history and all of that.There's so much history, like we said
before, that is super unsavory andit's really nasty. It's very hard to
reckon with. But if you don't, then where are we left? Like
what are we left with? Weneed to be able to to understand it
and to support it and to thinkabout it critically. I think you know

(01:03:37):
what they bring up. Sorry I'mranting at this point, right, Yeah,
No, but what they bring upin the Chop Suey episode is like,
why is Chinese food so cheap?You know, Yeah, it shouldn't
be. It shouldn't be. Itshouldn't be, like how much work goes
into Yeah, and it's sort oflike the main you know, the question
that recurred throughout that Chop Suy episodes, like where the hell did chop sue
we come from? Considering that itwas sort of market, is like,

(01:03:59):
well, we'll sort of takes someodds and ends and throw it in a
stir fry, because that's what youknow, if Americans think that's what Chinese
food is, then that's what itis, when really it is like as
such a more delicate and entrenched incultural process, then we'll take all the
leftover stuff and throw it in withsome rice and then charge three ninety nine
for it. So my grandmother usedto make what you would call an American

(01:04:19):
Chop suey. Interesting. It waslike macaroni noodles, and then like tomato,
and like whatever odds and ends interms of vegetables, and then ground
beef thrown in. Interesting. It'sa uniquely New England thing from what I
understand because one of my one ofmy good friends whose families from Massachusetts the

(01:04:40):
same thing. She's like, ohyeah, my grandma made it too,
not but not my favorite, butshe used to make it for me,
and I'd always be like American chopsuey okay. And I think it's like,
I don't know because you use oliveoil, Like, is that what
this is like? Rather because theperception is a bunch of stuff thrown together.
Yeah, yeah, because like inMichigan, we used to make garbage

(01:05:01):
can chili, where it's everybody bringsa different kind of chili, but you
throw everybody's chili into the same potand then you cook it up, and
like that's still kind of the same. It's almost I'm seeing a parallel to
like it's just a bunch of stuffthrown together. And I'm surprised that there's
probably some family in the Midwest that'sreferring to that as you know, you
know, chili chops, we orsomething that's like equally uh, nonreflective or

(01:05:28):
you know, compassionate. But Ithought it was interesting. Is also these
episodes there's a mix of like foreach of them, there's a mix of
an assimilation story and a co optingstory. Like whether it's kind of we
feel we need to we need tochange to adapt and assimilate versus American culture
pulling it in from from us ofa push and were of a pull from

(01:05:50):
the American side, quote unquote,and we're going to adopt and change this
ourselves. And I thought there waslike a different blend of of that across
a different stories we sucked. Somaybe the the the Indian one we watch
was a little bit different because Ithink we also watched them in the order
of like the like most accessible toquote unquote least accessible like Mexican. It

(01:06:14):
was like perceived exoticism of the cuisine. We went from Mexican, which I
think everybody thinks diffamiliar with, butthey're probably not as familiar with as they
are to Chinese, which people Ithink in America like and I'm thinking time
it literally says in the opening ofthat episode, every basically every town in
America has a Chinese food restaurants atleast exactly. But I think it's something
people still go to and think ofthis is exactly. I might not always

(01:06:34):
know what I'm get where it's likeMexican foods. I think the perception is
it's much more accessible and the Indianfood, which I feel hasn't had that
strong foothold because I think this mostrecent episode of Pop Culture Happy Hour on
NPR that talks about Taste the Nationas well, I think it was there
that they were talking about how likesuddenly, unless it was one of the
episodes we watched last night, suddenlylike all of a sudden, when did

(01:06:57):
this point happen where every town nowhas like a tie rush right as well?
Like there was a point like inthe in the nineties where it went
from like no Thai restaurants to everytown having a Thaire restaurant. Um.
And so I think there's this interestingstory of for each episode where you have
this unique blend of how much isit is the culture feeling a pressure to
adapt versus how much is it thethe American culture pulling it in and having

(01:07:19):
to like change it to their ownum. But I also don't see why
they could if there was a secondseason. There's so much more to mine
in these ten cultures that we havehere, Like we we could easily have
like, uh, you know theBurrito's Part two, you know, Cantonese
Cuisine Part two. I think it'slike it's pretty boundless in terms of um

(01:07:42):
the ways in which you can go. Well, you have posits of communities
all over this continent, right likeyou. I always remember, I grew
up right outside of you know,forty five minutes northwest of Boston, so
I was pretty close to the cityof Lowell, which historically is sort of
you know, hit hard times hereand there, but is a very proud

(01:08:03):
and diverse city and they have ahuge population of Cambodian immigrants there. Interesting,
I went there and I used toget Cambodian food that was delicious,
and I never have been able tofind it anywhere else. And obviously I'm
not looking super hard. I'm sureI could find it. If you know,
we live in New York. There'sgot to be a few pockets of

(01:08:23):
it somewhere, but who knows,And like, why aren't we exploring that
more? And you know, Ithink one of the things we've seen throughout
most of these episodes is that peopleare immigrating for reasons, and that's something
I'd like to touch on more,like why are they coming over? Yeah,
I think that's put the Persian comedianwho unfortunately his name escapes me but

(01:08:43):
that's sort of is what's he saidin the Persian episode, right, He's
like, we don't people wouldn't gofrom like being their country and say,
well, you know what I'm doingsuper well, I have a great job
of making loads of money. Butyou know we're not going to leave that
all behind and go to a completelydifferent country. You know, there's a
reason why people want to come here, and so that's why this should be
you know, embraced. This,This is why, you know, the

(01:09:08):
cultures should be embraced and they shouldbe tied into the American experience. I
will also say that I think alsodue to the nature of this show,
and I'll also I think that atleast this has a better chance of filming
a second season than a lot ofother travel shows because it is not international,
and considering understandably the edicts against internationaltravels from people going leaving America,

(01:09:31):
to have a food travel show locatedspecifically within American borders, even if there
are certain, you know, safetyconcerns that they'll have to a bye bye,
I'm hopeful this gives the show evenbetter chances of going on to a
second season, considering it's just youknow, get in a car go to
the States instead of having to flyanywhere in particular. All right, does

(01:09:55):
that taste the nation? But agreat show. I'm I'm so glad that
we that we like that we chewedon this a bit conversationally, but like
Josh, you love talking about chewingon things, and every single podcast we
do. He's teeth up. Old, Josh's teething. It's fine, I'm
still teething. They're still coming in. There's still I will tell you as

(01:10:18):
someone who has a son who isteething, it can get very nasty and
blood drawing at a certain point.So I fear for Emily in that circumstance.
Yeah, there will be points oftime where I will like I was
just podcasting the other day and Igot out and my son runs towards me,
and they like pick him up,and he just like sinks his teeth
into my shoulder and just starts laughingmaniacally, and I pull him off and

(01:10:40):
then he comes back in again.He thinks, essentially, it's a game
of like, let me bite myparents and laugh about it. So that's
been what we've been going through recentlywith our with our parents. Don't even
why you have two hunks of fleshmissing from your shoulders. I wasn't going
to mention it, but yeah,I'm gonna have him on and when he's
able to talk to ask what thetaste of human flesh? Indeed, is

(01:11:00):
raisin starting to taste the parrots?Oh? No, what are we eat?
What are we eating? Yeah?What are we eating? We ate
a lot of Korean food this weeka Korean restaurant I made and it was

(01:11:21):
unreal. What was your protein?Oh, that's interesting. Don't normally buy
because it's very over fished um.And also I don't know, it's not
like my number one when I goto the fishmonger that we go too.
But I had to wait outside fora while. It was really hot up

(01:11:42):
because it's only two people in ata time. And by the time I
came in there, I was like, okay, I'll take some salmon.
But also like this big, beautifullike piece of tuna was just staring at
me like while they were like wrappingthe salmon salmon up, I was like,
this is sushi grade and they werelike, yeah, okay, well
that's amazing. Was so great.You made it with ponzo um, little

(01:12:03):
sesame oil, some shaped garlic andginger um gallionscallions avocado. Yeah, I
had avocado over rice that had alittle bit of um rice, rice vinegar,
so a little bit of rice init rice to be with rice.

(01:12:24):
So it was it was awesome,It was. It was. It was
a really hot day too, soit was nice to not have something that
was warm, you know what Imean. It was, but it was
awesome because like we hadn't had anythinglike that since pord Tina began, you
know, like I don't think thatwe've had any flavor that was really similar
to to that, Like we've madeWe've made you've you've made great Japanese meals.

(01:12:49):
Uh, You've been making like lotsof like um rice dishes with tofu
and sweet potato and a lot ofthose flavors. But like the fresh tuna
was just yea, so welcome,so welcome. It felt like, you
know, like a sushi bowl andit was just unbelievably great. That was
the standout of the week for sure. Nice I strong, well, I

(01:13:13):
did chun a sandwich from Jersey Mikes, So nice Jersey Mics not bad.
Hayley, would you would you do? Would you up to food wise?
What did I do god like becauseI've been working a lot of like evenings.
I haven't been cooking a whole lotum, but some food, food
things, not necessarily food. ButI did make a really great mohito this
week. I have a mint inmy garden that I thought, gosh,

(01:13:36):
I should use that. And thenone of my friends, her family owns
an orchard and cherries already here insouthern Ontario, so we went cherry picking.
So I've just been eating a lot. And then yesterday for lunch,
I made ethan Nye a very nicechartcootery board because I had boughten some some

(01:13:57):
bougie cheeses earlier in the week.I bought a smoke chader at the local
farmers market yesterday morning. Um.And then when I was at the butcher
earlier, I found a maple maplecheddar. I think, oh, it's
so delicious, so I had tobuy that. So simple things. You
know, it's been so hot.We didn't want to cook a whole lot
this week. Arcuterie and cherries.That sounds awesome, as long as you

(01:14:20):
don't drink iced milk with cherries,because that's how President Taylor died. Yeah,
Well, an over indulgence of iceof cherries and milk on a hot
summer day. I try not tomind you too many cherries at one time,
because I have heard of I'm likewatching Mike like the Wheels in Motion
where he's like, I need togoogle this is I don't know. My

(01:14:45):
upset fascination with the musical assassins mademe realize how many you know, a
good amount of the presidents died,but Zachary Taylor obviously died of something kind
of a stomach virus after eating aOh my god, all right, future
podcast is the ice, milk andcherry Challenge. No, like Zachary Taylor,

(01:15:09):
what if I did a true crimepodcast where I just like broke that
down? Yeah, I was like, someone murdered him with those cherries.
I'm here for that episode here onBeyond Man. So we can have a
true crime. We could have atrue crime episode called Cereal where we talk
about that and Cereal Xac Taylor,Maple Syrup pist too, zach Taylor,

(01:15:31):
Disaster of Boston. Yeah, like, sorry, go ahead, Mike,
Well, I was you gonna say? Zachary Taylor and William Henry Harrison just
like skyrockets to the list of likethe dumbest presidents ever for easily preventable jets.
Stop playing cherries in your body ZacharyTaylor like he did eventually. I

(01:15:54):
remember reading this in my like aphistory class senior year, and I was
like, hello, this is realand I've never forgotten it, Like,
yeah, did they do a HamiltonAsk musical about Zachary Taylor that said the
cherries that played by Leslie Odom JuniorAnd that's what eventually kills them. I'm
not putting the way my milk no, no, don't even write new music,

(01:16:16):
just right, different lyrics eacha cherriesand milk. O ye. Anyway,
Oh my god. So I'll gowith something that I mined out last
week that unfortunately I was not ableto speak about. But for the first
time last week at my in laws, I had fried pumpkin blossoms I hadn't

(01:16:40):
never had before. I mean essentially, it's like a vegetarian zeppel where it's
essentially like, yeah, I knowit didn't, but it's just it's just
really simple, like they're they're growingmy in laws are growing pumpkins out in
the vineyard, and so they justtook some flowers off of that, put
them in some batter, fried themup, and they were I mean,
listen, the taste was mostly batter, but it had like a nice hint

(01:17:00):
of sweetness to it. I knowit's also usually done with zucchini, but
it's like a big Italian thing.So I'd recommend to people, like,
if you have access to it andyou are jonesing for the county fair days
that will be missed out on dueto the nature of this summer, Like
go go for the pumpkin flowers.Man never had a pumpkin flower of my
wife before that, and I wasvery happily surprised by it. Yeah,
box makes a mean squash blossom unlessyou use an electronic thermometer and have it

(01:17:28):
on celsius instead of fahrenheit, inwhich you almost burned your kitchen down when
you are heating the oil. Ohyeah, that was in the middle of
a wiggle room the other weekly happened. Yeah, that was fun. But
they came out very charred, andI like, I like burnt food,
so I was like, all fat, very fast, It's very good.
It's really good. Yeah. Youwalked in the room immediately after podcasting and
crushed the most burned awful piece.There were three other pieces. I was

(01:17:53):
very happy to do it. Iwould do it again. Yeah, my
mom would which she would burn cookie. She would give them to the dog.
They weren't chuck chip cookies, butthe dog then learned to flip them
over with their nose, and ifit was burned in the barb, she
wouldn't e dogs have just learning taste. Man, can't all be Zachary Taylor

(01:18:13):
wolfing down every chair you see runningmy ass? Are we spelling Taylor tai
l If you want to name yourdog after one of the stupidest people,
then sure, Zachary Taylor Twitter isgonna come for us. I think,
yeah, all five of them mygreat great great great grandfather alone. So

(01:18:36):
this week I was exploring variations onthe Clark Hamley recipe of greens and beans
and ground beef. I did beansand ground lamb, cool, and I
added diced up green olives and fetacheese and uh kind of a garlic sauce.
Um. That was pretty good,Kurt, What is your stance on

(01:18:57):
lamb, especially after trying it ina ground up way? In response to
this week's Little Wiggle Room, Yeah, Lambshanks and apple cide. Are you
in or you out? I havenot listened to this week's wiggle Room yet.
Um, but I'm fine with thatsounds tasty. Yeah, agreed.
Um. I also I went onI went to a Whole Foods to pick
up a package at their Amazon lockers, and I walked away with a bunch
of food. And so this isfor the I have a lot of visuals

(01:19:19):
from my co hosts um, whichis gonna be great for the audio podcast.
But I picked up Natural Delights cocoand pecan madule date rolls. These
are these I actually might have nothave. These might have predated my my
Whole fooch ship. I did pickup those uh Vegan Divvy vegan and nut

(01:19:43):
free the sandwich cookies that I wasbefore that you can eat. And also
I picked up another container of thatthat chocolate Sweet sauce, which is a
egg free uh Urt's just purchas wantsme to come visit. Yeah, I
mean I want to hurt So thisworks. Yeah, Gmo free, vegan,
gluten free, but it's called chocolatesweet sauce. Um. Picked up

(01:20:08):
two of my favorite dips from theMajestic Garlic Company, a sun dried palapeno
delicious, creamy garlic, and eventhe the anthromorphized garlic is winking at you.
Yeah, and then a basil,a basil version of Yep, that
garlic really just wants you to say, Hi, it's okay. Yeah,
yeah, that garlic slid into yourDMS. That was up And I know

(01:20:30):
we should know that the garlic looksvery suggestive to the people who do it's
sitting in it's it's sitting in aquestionable pool of uh ispume, I think
previously. And then lastly the Uthe chocolate swirl brioche. All right,
box can't eat that, yeah,fox cannot eat this? So yeah,

(01:20:51):
um yeah, but those garlic spreadsare amazing, like even the raw vegan
and I will still eat them andI will kamal up okay. I Also
I have a couple m I geta food delivery service, Tello Freshness.
Surprise. I did pick up acouple of just extra proteins a couple of

(01:21:11):
salmon plays with it, So Ineed to figure out how to cook those
this week. So maybe getting intoa group text with y'all, as I
put so. Otherwise, otherwise I'lljust throw some olive oil in a pan
and heat them up. But thatseems boring. Yeah, I mean you
can can ride them if you wantto, or you can do other Yeah,
we'll talk. Yeah, I like, yeah, Hey, we forgot

(01:21:34):
to say. I made gumbo andrice and red beans. What was your
rice? That was? It wasvery racy. It was like rice on
rice. It was do you putworse to share in your bread? Beans
and rice? I do not.I've had. I had the most amazing
red beans and rice at uh GastroPub in Chicago a few years back.

(01:21:56):
And I don't know what was thought. You were going to say gas station,
a gas No, I get mysushi from gas stations. Uh no?
Uh so yeah, how did youprepare the red bes and rice?
Okay? So I used, umthe Dukie Chase cookbook, which is a
legendary restaurant in New Orleans. Um, it's the site of a lot of
civil rights movement related sort of gathering. Civil rights movement. Yeah, you

(01:22:20):
know, the civil rights movement.Heard of that? I think moment?
What is that funny? But yeah, Dukie Chase was run by Dukie and
his wife Leah Chase, who,Um, she just passed away last year,
I want to say now, andshe was in her nineties. Um.

(01:22:42):
I actually got to sort of bein the same room with her when
I went to New Orleans three yearsago now for a class that I took
in grad school, and she cameout and sort of had prepared this meal
for us, and at one pointeven goes, there are no eggs in
anything you can have, Like,there are a couple of us that were
like, I'm allergic mushrooms, I'mallerged eggs, I'm allergic to nuts,
and she came out being like,all of these things are allerg and free

(01:23:05):
for all of you please enjoy.And that wasn't like for the original recipes,
right those specifically through it. Andher fried chicken has eggs in it,
so she made fresh chicken without eggsfor me, and I peeked out
beyond bellets, like I could crythinking about it anyway. Um, So
she her red beans and rice recipeis mostly just like very um kind of

(01:23:28):
normal ingredients but done in a waythat's well prepared so and there's a lot
of animal fat in it, sothat makes it really good. So you
basically you make the red beans togetherwith um, chopped onion, and then
you let that simmer for a reallylong time because you're working from fried red
beans and not something that you canum. And then over time you add
the aromatics. You you add timelike fresh time, garlic um, a

(01:23:53):
little bit of chili um, andthen you put in pork belly and ham
if you have it. So wehad a little bit of port belly and
I was like, cool, that'sit was super good. Um. I
lived off that. Would you puthoney baked ham? And if that was
an option baked ham, we gottawork on getting that to you. Yeah,

(01:24:15):
that's the recurring gag, right,the honey baked ham that never was
Emily, we'll do it work andwe'll do it. Yeah. That should
be our one podcast for be onTop Chef. As we were, we
remind ourselves that we need to getthe ham, and we get the ham
on air. I keep forgeting becausethere is one near me, and I
keep wanting to go pick one up, and I keep forgetting. You'll love
it. I've had I've had itbefore. Yeah, but it's it's it's

(01:24:39):
just it hasn't been I want itnow. Yeah, But like all right,
Baruca, Yeah, I would literallysaying Paddy, I want it now.
Honey baked ham and golden eggs.Kurt did have a bean feast last
well, everybody, like you knowthe book, it wasn't eggs, it
was nuts and squirrels. It wasa sorry miss you. He was made

(01:25:00):
sole in your busy lifting drink.Which is the one way that the the
Johnny Depp remake was more true tothe book is that they had the squirrels
and nuts in that version enough producingtrash. Yeah, it wants to be
true to a book. Inserting thatRoald Dolls like wants to scare children.
Yeah, I mean he has apretty upsetting story. I mean that's another
podcast. Yes as a subject,maybe as the tangent, but john as

(01:25:26):
the subject. Yeah. Do weprefer yeah, never lesson gop stoppers or
giant peaches. Yeah, that wouldwork that world that any day of the
week. I think the chocolate factoryversus the giant peach and the merits of
which choice you make in which tolive I think is a fair. Or
you drink George's marvelous medicine and yougrow so much you explode you children,

(01:25:47):
yes, and you turn them intorats. What didn't Gelica Houston turned the
boy into into a mouse or arat or something like that. Yeah,
yeah, well wait wait, we'renot talking about that next Yeah, but
what are we doing next week?Because I know, Josh, you proposed
something right before we came on airthat is super exciting. Well, we've
been talking internally about like, so, what is like the what is like

(01:26:09):
the breadth of content that we cancover here as we're like like a lot
the idea of the breath of breathof content, like bread of content,
bread of content that's better you know, Uh, does it just have it's
gonna be everything has to tie intofood? This is a food focused podcast.
Does it all have to be foodTV? Does it all have to
be food TV focused podcast? Um? I think we're gonna experiment with the

(01:26:32):
fact that maybe no, maybe not, we'll try. We'll see. Um,
and we're gonna do a podcast I'vebeen so excited to do for so
so long and it's finally going tohappen. This is such a wonderful group
with which for it to happen,so casual and how you've pitched it to
us, and now that you're revealingI know, well then I'm really really
excited that, uh, we're justgonna have a pizza party next week.

(01:26:57):
We're gonna have a pizza party onthe on the podcast next week. Next
week's podcast is a pizza party.We're all gonna get pizza at some point
during the week. We'll report backon our pizza adventures. I think we'll
just share memories of pizza that we'vehad over the years, and I think
we're just gonna have a fun timewith pizza. I think everybody has to
save a slice of cold breakfast pizzafor Saturday morning when we record. I

(01:27:20):
would like that as well. AndI know that like eating food on a
podcast is taboo. What I wouldpropose, what I would propose. What
I would propose is that the personwho is that we take turns eating the
breakfast slice. The person who iseating mutes themselves, and then everyone who

(01:27:41):
is unmuted comments on the eating ofthe breakfast slice. And then we will
get the takes from the person whois the breakfast slice. Okay, maybe
we eliminate the commentary on eating.All right, maybe the comment but what
does the quality of the pizza looklike? And then we'll talk about we'll
do the reviews after the person meetsand we will we will have to literally
use the mute. But I havea strange number of friends who suffered from

(01:28:04):
misophonia, and they're chewing sounds,and we will eliminate that. We will
not have chewing sounds on the podcast. Okay, and if you are in
dour patron, you can watch useat pizza. But otherwise I'll just have
to imagine who was it will thatdid? Who created crunching mouth? That
was just I created crunching mouth.We commissure who to do um? Soft

(01:28:24):
mouth SIPs, rusty mouths. I'vewatched that movie before anyway. Pizza Party,
Pizza Party, Pizza. They havepizza in Canada, right, Yeah,
but they've called tails these beaver tailsinstead of instead of the base for

(01:28:45):
pizza. Yeah, so you canmake your pizza, you can order your
pizza. Head, just get pizzaand let's have a pizza party next week.
Sounds good. I can't wait.And I have Friday off from work.
Sorry, I'm excited because I haveFriday off. Betweens, I can
like gop loring the city to findlike something interesting from a pizza perspective.
If I haven't, I'm gonna tryand show up with like eighteen different pizzas.

(01:29:06):
What if I just shovel a bunchof pizza flavored goldfish down by gull
it over the course of the podcast. I think that's fairly against that flavor
eras, But I think it's lame. Pizza flavored pringles Can sounds like pizza
into a smoothie. Don't ruin pizzafor me, Haley, you were saying,

(01:29:27):
sound like a wrap up. Yeah, I think that's it. Okay,
bye bye everybody, good bye.

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Beyond Top Chef | Taste the Nation with Padma Lakshmi

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.css-14f5ked{margin:0;word-break:break-word;display:-webkit-box;-webkit-box-orient:vertical;box-orient:vertical;-webkit-line-clamp:2;overflow:hidden;}Beyond Top Chef | Taste the Nation with Padma Lakshmi