Eddie Huang and Salvatore Carlino get deep on food, flavor, and the ethics behind the plate. They talk about the spots they grew up around, where they shop for groceries now, and their personal codes when it comes to meats—pork, chicken, prime beef—and what “eating ethically” means to them. There is a difference between real chefs who put time and skill into their craft, versus ones just buying from the grocery store to flip for profit. This episode is a raw conversation about what it actually means to cook with intention.

 

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