Categories
Food Podcasting Podcasts

Easy Cook Bear Episodes 3 and 4

Easy Cook Bear is a food and culture show about how we cook, connect, and create. Host Lee-Sean Huang and guests share stories, swap recipes, and explore the creative processes of people who make art, culture, food, music, and more.

Listen and subscribe to Easy Cook Bear on Anchor.fm or on your favorite podcast platform.

Jaime Sunwoo wrote a play about SPAM. Yes, the canned meat product that brings out all kinds of conflicted, polarizing reactions in people. Specially Processed American Me, Jaime’s play, helped open up conversations about her own family’s escape from North Korea during the Korea War. Jaime also talks to Lee-Sean abut her new audio piece about Q-Anon, shares her simple family recipe for spicy soy chicken, and more.

Jaime Sunwoo is a Korean American multidisciplinary artist from Brooklyn, New York. She creates multimedia performances in galleries, theaters, and public spaces. Her works connect personal narratives to global histories through surreal storytelling. She studied art at Yale University, and is an alumni of The Laundromat Project for socially engaged art. She is currently a Ping Chong & Company Creative Fellow.

Dylan Uscher is a UX designer based in Boston, who previously ran a fashion business. He’s also a baker, stand-up comedian, and cancer survivor. Dylan opened up about how he turned his passions into a decade-long career, which he ultimately left to pursue a new career in UX design. Besides cooking, baking, and career transition stuff, Dylan also shared his trick for chocolate chip cookies and opened up about his love for Maangchi, Margaret Cho, and Helena Bonham Carter.

Categories
Audio Food Podcasts

Richard Morgan shares how he writes stories about food

I had the honor of hosting Richard Morgan on my new show, Easy Cook Bear, where he opened up about his food writing process and shared stories about surviving COVID-19, finding a complement for New York in San Francisco, why he doesn’t want to eat recipes from Rachel Ray, and more.

Listen/Subscribe

You can listen to the episode embedded from YouTube above, or subscribe on the podcast platform of your choice.

About Richard

Richard Morgan is the author of the memoir Born in Bedlam and a freelance writer whose work has been published by The New YorkerThe New York Times, New York magazine, AFAR, The Awl, BBC, Bloomberg Businessweek, Bon Appétit, CNN, Condé Nast Traveler, The Economist, ESPN The Magazine, Esquire, Fortune, GQ, Los Angeles magazine, National Geographic, NBC, NPR, Playboy, Rolling Stone, Smithsonian, Slate, Travel + Leisure, ViceVogue, The Wall Street Journal, The Washington Post, Wired, and others. His assignments have sent him to a research station in the Arctic, wool farms in Australia, gay bars in Cuba, pizza contests in Italy, the refugee camps of Palestine, a rainforest treehouse in Peru, the foodie capital of South Korea, the oldest magic shop in Spain, foraging forests in Sweden, olive oil wrestling matches in Turkey, the Royal Family’s hatters, and Brooklyn. As much as he can, he lives in New York.

Before journalism, he was a missionary in China, a ranch hand in Colorado, and a hitchhiker in Costa Rica.

source: charmandrigor.com

Links to things referenced in the show

Categories
Food Podcasting Podcasts

Easy Cook Bear – Episode 1

I’m proud to announce the launch of my new podcast, Easy Cook Bear.

Easy Cook Bear is a food and culture show about how we cook, connect, and create. My guests and I share stories, swap recipes, and explore the creative processes of people who make art, culture, food, music, and more.

I interview Antonius Wiriadjaja on the first episode of the show.

Antonius is an artist and educator. He cooks meals and turns them into face masks for his Instagram project @foodmasku.

Antonius was born in Jakarta, raised in Boston, and is currently based in New York City. He’s also a survivor of gun violence who blogged about his recovery.

Links to people and things referenced in the episode:

FoodMasku: https://www.instagram.com/foodmasku/

NY Times “5 Art Accounts to Follow on Instagram Now”: https://www.nytimes.com/2020/09/16/arts/design/instagram-art-accounts.html 

Antonius’s personal website: https://resume.antoni.us/

ITP (Interactive Telecommunications Program) at NYU: https://tisch.nyu.edu/itp

How I Survived a Gunshot to the Gut: https://gunsurvivor.antoni.us/

Merche Blasco: https://www.newmusicusa.org/profile/mercheblasco/

Gabriel Barcia-Colombo: https://www.gabebc.com/ 

Krewe de Fromage: https://www.instagram.com/krewedefromage/

Julie & Julia: https://en.wikipedia.org/wiki/Julie_%26_Julia 

Baldor Food: https://www.baldorfood.com/

Seamore’s: https://www.seamores.com/

Categories
Cooking Food Holiday

Coconut Spice Mochi Brownies

Enjoy this mash-up of brownies, gingerbread, and Hawaiian butter mochi. This is a super simple holiday dessert recipe that packs a ton of tropical flavor.

Recipe:
1. Preheat oven to 350 F / 180 C.

2. Mix wet ingredients in a bowl:
* 6 eggs (beaten)
* 2 teaspoons of vanilla extract
* 1 can (400 ml) of coconut milk
* 400 ml of cow’s milk (use the can of coconut milk to measure)
* 1 stick of butter (melted)

3. In another big bowl, mix the dry ingredients:
* 2 cups of mochiko (glutinous or “sweet” rice flour)
* 1 cup of unsweetened dry shredded coconut
* 1 cup of unsweetened cocoa powder
* 1.5 cups of coconut (or brown) sugar
* 1 teaspoon of baking powder
* 1/4 teaspoon of salt.
* Optional: since this is the holiday season, I kicked things up by adding1/4 teaspoon of each of the following dried powdered spices: cinnamon, cardamom, black pepper, nutmeg, ginger. If you really want to live on the edge, you can put some cayenne pepper in this too.

4. Pour the wet ingredients into the bowl with the dry ingredients. Mix well and pour into a 9 x 13 inch (33 x 23 cm) baking tray. Bake for 1 hour. Enjoy!

These brownies are great by themselves or warm with some ice cream, or you can always reheat them in the microwave or a toaster oven to serve later. If you want a drink pairing, port wine works well. Or a not-too-smoky whisky.

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Categories
Culture Food Foossa Inspiration Personal Travel

Some Things I Learned in Mexico

Last week I spent a few days in Mexico City to give a workshop on Transformative Storytelling and to mentor startup founders at the Smart Impact Accelerator. Here are some things that I learned from my visit:

  • Many of the startup concepts from the groups that I mentored were derivative ideas of things that already exist elsewhere, whether they relate to e-commerce, social enterprise, or education. But that’s ok. It’s all about the execution anyway, and how the startups can learn to leverage their specific local knowledge and expertise to make their ventures work here in Mexico.
  • There is a small but scrappy startup scene down here. The Mexican government is also putting money into supporting innovation.

Read the rest of my travel reflections and recommendations on Medium.

Some Things I Learned in Mexico