Ladies and Gentlemen, we're back!!

There's not much to say that isn't in this episode...I guess just listen? Hope you enjoy!

This was a good one, you might want to brace yourself for a great conversation with a box of Shrimp Fritters for courage and good luck!

This episode features Ed Sablan of BIBA! Chamoru Kitchen, we talk about his influences and how he took a long but diverse path towards his restaurants establishment. We also cover Ed's impressive classical training, how he loves tossing dough, and some experiences that are difficult, but powerful.

Not a fan of Oysters? That's fine, because that wasn't even close to the best thing on the menu at Olympia Oyster Bar. 

This episode features the charming and resilient Chef Maylin Chavez, and covers her childhood in Baja California, memories of her Grandmother and where the inspiration came from to bring the ocean into the Portland's collective heart.   

We also get a chance to talk about some of her challenges as a Mexican Chef/Owner as well as ways that being a woman has affected her path in the culinary world...and the unfortunate closing of the Mississippi home of OOB.

What happened? Listen to find out what's next!

This episode is about perspective, facing discomfort, uncertainty and action. With everything going on in the world today, it can be hard to know what to do, and everyone wants to find an answer to the problems they perceive...but the answer isn't always that simple, and solutions aren't either.

Whitney Williams joins Margin to speak on her experiences growing up in the suburbs and feeling like a representative for the Black experience to her peers. She also shares her perspectives on food, memories and culture.

OK, we're gonna settle this right now, it's SHAVE ICE...not shaved ice. Got it? Good.

This episode features the team behind Wailua Shave Ice Dano Takamura and Cory Arashiro. They talk about the multiracial island culture they come from and give us a glimpse beyond the tourism into what Aloha is really about.

We also get a chance to talk about some misconceptions around islanders, pidgin, cultural roots, preconceived notions, and how Oregonians are maybe a bit too chill for their own good.

Don't get offended, just roll with it! Mahalo!!

This episode features an interview conducted by DJ Black Daria with her Father and Grandmother as they explore three generations of Black Portland. Original track List below:

What’s Going On - Marvin Gaye
Don’t Worry About the Joneses - Dyson’s Faces
Joy and Pain - Maze
Keep That Same Old Feeling - The Crusaders
Glide - Pleasure
Diamond in the Back - Curtis Mayfield
Respect - Aretha Franklin
Forever Mine - The O’Jays
The Makings of You - Curtis Mayfield

This episode features Han Hwang from Kim Jong Grillin, he talks about his Virginia roots and how he got to Portland, his family and the pressures of growing up as a POC. 

We get into what allyship looks like, our personal stories, authenticity, cultural appropriation, and our impact and identity as we drift between influences from our roots and our lives.

Han also gets into his collabs as a "mixtape chef", and how his dreams went up in flames, only to come back stronger and better than ever with a critical second chance.

This episode takes a bit of a different approach. With the national protest response to the Murder of George Floyd and other unjust killings of Black Americans at the hands of the police, there has been an outpouring of support for the black community. 

This episode offers a brief context from one perspective of policy and practices that have suppressed communities of color in the Portland Metro area.

Finally, a hopeful interview with Theotis Cason, owner and operator of the butcher shop Cason's Fine Meats, discusses his Portland Roots, how he developed his skills, his commitment to service of his community, and dedication to his family.

This episode features Richard Le from Matta PDX. He talks about the inspiration for the name of his Food Cart, family life, finding his passion for food, his favorite childhood foods, and how they made it to his menu. 

We also discuss Portland and the particulars of POC business ownership. Richard opens the door to his concepts of authenticity to self and the cart life grind. Finally, Richard covers the PDX gastronomy climate and how cultural foods fit into it...or more appropriately...how they might not.

Instagram: @mattapdx

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