Hak Lonh (S1)

Jacqueline Blanchard is a 10th generation Cajun from Bayou Lafourche in Southeast Louisiana’s Assumption Parish. Her family fled Nova Scotia during the Acadian exile and settled into the Lafourche Valley in the late 1700’s as farmers, and they’ve been there ever since. Cooking has always been in the fabric of her family - taking part in traditions such as crawfish boils in the Spring and the old Cajun boucheries each fall. Her star studded resume' includes working alongside the best of the best at Benu, Bouchon, and Blue Hill at Stone Barns, all while intensely traveling across Asia whenever her schedule allowed. In 2015, she moved back home to New Orleans to open Coutelier, a highly curated knife shop focusing on hand forged Japanese cutlery - a business decision she felt was based on the needs of her peers and fellow cooking community of South Louisiana. She and her business partner travel annually to Japan, sourcing the tools of this ancient craft they have come to foster an immense respect and understanding towards. Their goal is to support and promote the unrivaled focus of the multi-generation craftsmanship executed by Japanese blacksmiths who hand forge professional cutlery and tools for their culinary community. Her love for Japanese culture and cuisine and technique has deepened immensely along the way, and she will be opening her first restaurant, Sukeban in Spring of 2022.

Links:

EPISODE TRANSCRIPT

Benu

Bouchon

Blue Hill at Stone Barns

Frasca Food and Wine

Boothill Kitchen Serving Spoons

Konosuke

Tchoup Industries

Moritaka

Shosui Takeda

Town Cutler

Brigtsen's

Hansen's Sno-Bliz

Tanh Dinh

9 Roses

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Shout out to Shawn Meyers for the music, Korey Pereira for help with the mix, and Jason Cryer for the art!

Pete Treiber, Junior has always wanted to work in a creative field — he just didn't know it would happen so literally. He started as a camp counselor, granola maker, photo and video production assistant, and more before digging into the farm with his Pop, and he brings both his clever resourcefulness and his playful perspective to every bulb of garlic he grows. He's an artist and farmer who left the hustle and bustle of Brooklyn, New York behind to build an organic produce farm from the ground up with his father, Peter Treiber Sr. on the North Fork of Long Island. After eight years of hard work, he's turned Treiber Farms into a successful enterprise and while keeping everything organic, like farming should be.

And while he is certainly not the first person to leave a large city to become a farmer, he's the only example I know of who intertwines his love of visual art within his farming practices. Take a walk with Pete around the farm, and he'll regale you with stories of previous events hosted for art exhibits, artist-in-residence programs, and just good times in general. A sculptor himself. He also seems to be cultivating his own artistic vision to deepen his practices of feeding and nurturing others in a way that is distinctly human. He's a seeker, a self actualizer, a lightening rod of community, and a unique individual who I'm proud to call a friend.

Episode Transcript

Treiber Farms

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Mac Premo @ The Invisible Dog

Early Bird Foods

Jean-Marin Fortier 

Eliot Coleman

Frith Farm

Cooler Gallery

Cara Marie Piazza

Matchbook Distilling Co.

"Art Basil"

VSOP Projects

Betty Rubble

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Shout out to Shawn Meyers for the music, Korey Pereira for help with the mix, and Jason Cryer for the art!

Marian Cooper Cairns is a food stylist and recipe developer based in Los Angeles with 20 years of experience in the food industry. Originally from Alabama, she still sports a southern accent and is known for making really bad food puns on social media and can make you a darn great buttermilk biscuit, just ask. When she is not poking at food with tweezers she loves to talk about all things Pimento Chz Club, her small batch pimento cheese company.  Her passion for food styling and recipe development serves clients for ad campaigns, product packaging, cookbooks, and commercials. Her favorite people in the world include her hot boyfriend/husband, her big sister, and her children Possum and Souffle.

Episode transcript

Marian Cooper Cairns

Southern Living magazine

Cooking Light magazine

Jennifer Davick

Marian's Pimeno Chz Club

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As a storyteller, Hak Lonh looks to food as a way to share the rich history of Cambodia and its complex cuisine. Hak is Cambodian-Chinese-American. He was born in a refugee camp on the border of Thailand and Cambodia. His family immigrated to the US when he was a toddler. They fled, fought and eventually escaped the horrors of “The Killing Fields”, landing in Pennsylvania.

His father, Kim, was able to secure a job due in part to his ability to speak French fluently. This skill and his natural talent eventually lead him to become a classically trained chef. Hak’s mom, Bun, a phenomenal home chef in her own right, was also working and preparing meals to feed the family. Because of the historical challenges to Cambodia, Cambodians have had to rely on recipes and culinary traditions as one of the few ways to preserve their heritage. Hak’s mother, in particular, faithfully goes to great lengths to prepare home cooked meals as a way to keep that heritage alive. In this way, food has always been an integral part of Hak’s life.

Gamboge is a Cambodian inspired deli, café, and marketplace. Offering Cambodian comfort classics, coffee, beer and natural wines. Founded by chef and filmmaker, Hak Lonh and his wife Jane Oh. Gamboge’s mission is to bring together the stories and memories that make up modern day Cambodian cuisine, while honoring it’s past.

LINKS:

• Episode transcript
• Gamboge
• Salaw Machu Kroeng
• Prahok
• Khemla
• Nyum Bai
• We have a website!
• Follow the show on Instagram
• Email us
• Follow Jordan on Instagram or Twitter

Shout out to Shawn Meyers for the music and Jason Cryer for the art!

Nathalie Jordi, in tandem with ASH NYC, developed the 71-room Hotel Peter & Paul in a former Catholic school, rectory, church and convent in the Marigny neighborhood of New Orleans. Previously, she was a cofounder of people’s pops (an ice pop manufacturer and retailer in New York City), as well as a travel journalist, bicycle guide, and cheesemonger. She lives in the Marigny with her husband and two children.

A hotelier might seem like a deviation from the culinary focus of this podcast. But Nathalie Jordi's Hotel Peter and Paul feels like a postcard experience of one of the greatest culinary towns in America: New Orleans. Set inside a repurposed former church schoolhouse and convent built in 1860, the hotel feels like a living breathing movie set complete with hand-selected antique furniture, the friendliest staff, a beautiful well-stocked bar, an extreme attention to detail throughout every nook and cranny like that of a Wes Anderson film. Something about it feels like the most hyperbolic version of what your imagination conjures when you think of New Orleans' most daydreamy Parisian influences. Every city deserves a hotel like this to mirror its best characteristics to its visitors.

Links

• Hotel Peter & Paul
• ASH NYC
• The Dean Hotel in Providence
• Bacchanal Fine Wine & Spirits
• Leo's Bread
• The Singing Oak
• Liuzza's by the Track
• Crescent Park
• Episode transcript
• We have a website!
• Follow the show on Instagram
• Email us
• Follow Jordan on Instagram or Twitter

Shout out to Shawn Meyers for the music and Jason Cryer for the art!

Andy Kadin made his way from New Jersey to L.A. to pursue a career as a writer. But after 10 years of successful unhappiness writing for TV and advertising, something had to change. He always had quiet designs on a life in food and scrambled to take as many restaurant jobs and stages as he could, working in a pub, a sandwich shop, and several bakeries. Kadin committed to baking bread every day, giving the loaves away to friends. One such loaf made it to Dune, and so impressed owner Scott Zwiezen that he convinced Kadin to supply the restaurant with daily ciabatta. From that ciabatta, Bub and Grandma’s was born in Kadin’s home kitchen, to operating out of tiny commissary space, to now a maxed out 6,000 square foot warehouse where he and his team produce more than 2,000 loaves of bread per day, 362 days a year.

You can find Bub and Grandma’s loaves in some of L.A.’s best restaurants, including Osteria Mozza, Bestia, Destroyer, Tilda, Kismet, Sqirl as well as at the Hollywood Farmers’ Market, and a long list of other fine establishments. Building on demand for his hand-shaped, slow-fermented loaves, Kadin is set to open his own sandwich shop and retail space soon.

The following is a conversation about reinvention, honesty, managing anxiety, building a business built to bend to happiness, and of course - bread making.

LINKS:

• Episode Transcript
• Bub and Grandma's
• Wax Paper
• Potato Chips Deli
• Dune
• Town Pizza
• Clark Street Bakery
• Fishburn Kitchens
• Osteria Mozza
• Kismet
• Flour Water Salt Yeast
• Bread: A Baker's Book of Techniques
• Tartine Bread by Chad Robertson
• Grist and Toll
• King Arthur Baking
• Camas Country Mill
• Honeyville
• Central Milling
• Sqirl
• Botanica
• Tartine Bakery
• Hayato
• Eszett
• SomeKind Press Take Away LA 'You Must Suffer' by Andy Kadin
• We have a website!
• Follow the show on Instagram
• Email us
• Follow Jordan on Instagram or Twitter

Shout out to Shawn Meyers for the music and Jason Cryer for the art!

After earning a degree in Sustainable Agriculture, Kristin got her start in restaurants cooking in the Bay Area.  She joined the front of house team at Saison, where she was first exposed to French wine.  She has been a sommelier at Straight Wharf Restaurant in Nantucket, Husk Nashville, Osteria Mozza and Gigi’s Los Angeles. She is the Founder + CEO of Nomadica Wine where she thoughtfully curates a selection of high quality canned wine and one of 2021 Wine Enthusiast’s 40 under 40. She is passionate about working with high quality, small producers who focus on sustainable practices.

But this is today.

Like any good story, Kristin’s journey took twists and turns. For many of us who yearn for deeper, richer experiences, it’s easy to get burned on the path of learning how to love yourself. Sometimes those lessons reach us in mysterious ways. And in the case of Kristin: via a former U.S. President.

Links:

• Episode transcript
• Nomadica
• Carlin Karr
• Saison
• Sons & Daughters
• Felicia Darlene "Flea"  Foster
• Frank Cornelissen
• Bar Covell
• Augustine Wine Bar
• Husk Nashville
• Osteria Mozza
• Pizzeria Mozza
• Iruai Wine
• We have a website!
• Follow the show on Instagram
• Email us
• Follow Jordan on Instagram or Twitter

With global fine-dining experience, a deep appreciation for sustainably-sourced seafood and local farmers market produce, Chef Brandon Gray (aka Brandoni Pepperoni) is Los Angeles’ Wizard of ‘Za.

At the age of 18, Gray joined the United States Navy as a deckhand but quickly assumed a role as a cook after showing enthusiasm for the kitchen. He spent the next three years honing his skills and preparing meals for officers in addition to other enlisted personnel.

In 2007, Gray returned from shore and enrolled at the Art Institute of California Los Angeles. Inspired by an Anthony Bourdain segment indulging in “the best carrot he’d ever eaten” at the Royal Mail Hotel in Australia, Gray relocated to Australia and spent some time honing his craft Down Under before returning to his hometown of Los Angeles in 2012.

After years working the line at some of Los Angeles’s buzziest kitchens (Providence, Trois Mec, Cape Seafood & Provisions, Best Girl at the Ace Hotel), Brandon was toying with the idea of a career change. Then came Covid and an out-of-the-blue question from a friend: “Hey, do you know how to make pizza?” Brandon did not make pizza. But he lied. He made three pies for his friend, and she told her friends. A few weeks later, chef and author Evan Kleiman mentioned the pizzas on her KCRW radio show, Good Food, and Brandoni Pepperoni was born.

Since April 2020, Brandoni Pepperoni has been firing up pies so sophisticated and flavor rich, you’d think he grew up in the hills of Naples in Italy instead of the Hills of Baldwin in Crenshaw. When not in the slinging Zas, you can find him biking, listening to music or making ceramics.

Links:

• Brandoni Pepperoni
• Donovan's
• Attica
• Brandoni on KCRW's 'Good Food' 
• Jonathan Gold
• Brandoni in Bon Appetit
• Episode transcript
• Follow the show on Instagram
• Email us
• Follow Jordan on Instagram or Twitter

Shout out to Shawn Meyers for the music, Korey Pereira for help with the mix, and Jason Cryer for the art!

Katie Parla is a Rome-based food and beverage journalist, culinary guide, educator, award-winning cookbook author, and Emmy nominated television host. She has written, edited, or contributed to more than 30 books and co-hosts Gola, a podcast about Italian food culture. Originally from New Jersey, she has an art history degree from Yale, a master’s degree in Italian Gastronomic Culture from the Università degli Studi di Roma “Tor Vergata”, a sommelier certificate from the Federazione Italiana Sommelier Albergatori Ristoratori, and an archeological speleology certification from the city of Rome.

Katie’s mission is to highlight great food and beverages, praise the people dedicated to feeding us well, and to get readers talking about what they are eating and drinking. She focuses special attention on Rome, where she lives, threats to local food culture, and critical reviews of restaurants and trends.

Her food criticism and travel writing have appeared in The New York Times, The Guardian, The Financial Times, Saveur, Food & Wine, Condé Nast Traveler, Condé Nast Traveller UK, Bon Appétit, Travel + Leisure, Lucky Peach, Corriere della Sera, Imbibe, Monocle, Australian Gourmet Traveller, Olive, AFAR, Punch, Wine Enthusiast, National Geographic Traveler, Eater, Delicious, Epicurious, Serious Eats, Food Republic, The Atlantic, Gather Journal, and The Sunday Times Magazine.

Her titles “Eating & Drinking in Rome” (available for Kindle, Nook, and in PDF format), National Geographic’s Walking Rome,Tasting Rome: Fresh Flavors and Forgotten Recipes from an Ancient City, Flour Lab: An At-Home Guide to Baking with Freshly Milled Grains, American Sfoglino: A Master Class in Homemade Pasta, and Food of the Italian South: Recipes for Classic, Disappearing, and Lost Dishes are on sale now!

In her cookbook, Food of the Italian South, Katie shares rich recipes and historical and cultural insights that encapsulate the miles of rugged beaches, sheep-dotted mountains, meditatively quiet towns, and, most importantly, culinary traditions unique to this precious piece of Italy.

When not writing cookbooks or filing articles for publications like Saveur, Food & Wine, Australian Gourmet Traveller, Eater, and The New York Times, you can find Katie leading culinary walking tours of Rome and virtual wine tastings, cocktail seminar, and cooking classes.

Links:

• Katie's new cookbook: The Joy of Pizza
• Food of the Italian South
• Katie's Virtual Wine Tastings, Cocktail Seminar, Walking Tours and Cooking Classes
• Listen to the GOLA podcast about Italian food and drinks culture on Apple or wherever you get your pods.
• Dining in Rome in August
• Clydz (Katie's dad's restaurant)
• Jerusalem by Yottam Ottolenghi and Sami Tamimi
• Cantina Giardino
• Molise
• Tasting Rome
• Flavio De Maio
• Ristorante Velevedotto
•  Armando al Pantheon
• Cesare al Casaletto
• Flour Lab
• Clarkson Potter
• Centocelle
• Pigneto
• San Lorenzo
• Rebibbia
• Vincenzo Manzino
• Pasticceria Regoli
  • Maritozzi
• Pizzarium Bonci
• La Tradizione
• Fischio
• Panificio Bonci
• Villa Pamphili
• Ma che siete venuti a fa
• Jungle Juice Brewing
• Episode Transcript
• Follow the show on Instagram
• Email us
• Follow Jordan on Instagram or Twitter

Los Angeles-based Richard Christiansen is the founder of global creative agency, Chandelier Creative, the Los Angeles bookstore, Owl Bureau and lifestyle brand, Flamingo Estate.

Christiansen, who grew up in rural Australia, had a thirst for art and entertainment which led him on endeavors and the creation of his design-led creative agency, Chandelier Creative. It was from his creative work on a roster of brands from Old Navy, Cartier, Quincy Jones, Adidas, Lane Crawford and Clavin Klein that he gained a love for creating. 

After residing in New York for many years, Richard discovered a flamingo-pink house at the top of the hill in Los Angeles. The property became a hedonistic enclave, hidden by a lush orchard and dense garden. Spanning several acres and home to over 150 new botanical species, the Flamingo Estate brand originated to offer holistic lifestyle brand products, with a mindful and qualitative approach to a healthy and elevated way of life for the public, reminiscent of the unique enclave. Flamingo Estate offers a curated range of products for the body and mind, as well as fresh produce, flowers, candles and pantry goods all geared towards pleasure for one’s kitchen, bathroom and bedroom.

LINKS:

• Episode transcript
• Flamingo Estate's website
• Follow Flamingo Estate on Instagram
• Chandelier Creative
• Owl Bureau
• Oliviero Toscani
• Juergen Teller
• County Line Harvest
• Golden State Papaya
• Follow the show on Instagram
• Email us
• Follow Jordan on Instagram or Twitter

Shout out to Shawn Meyers for the music, Korey Pereira for help with the mix, and Jason Cryer for the art!