Super Delicious: The Top Ramen of Podcasts

If you’ve ever wanted to know what it sounds like inside a real kitchen, not that “Chef’s Table,” prim and edited, version, here you go.  We take you inside Mecca’s dojo, where we traverse cultural terrain, navigate shared space, and take listener phone calls while preparing a (post-July 4th) take-home barbecue with Black and Chinese culinary leanings-cuz that's who we are!  

#ChefsofColor #CulinaryCanvas #Surviving Costco #SpareRibs #MacN'Cheese

At this point in American history, the Aunt Jemima logo might be so pervasive as to be almost innocuous. And that's precisely the point. 

Now that Quaker, now owned by PepsiCo, has decided to "retire" it's 131-year legacy of an evolving stereotype of a Black mammy, we at Super Delicious are demanding real corrective action. 

Please listen, then engage by signing our petition that implores PepsiCo to do better than burying shame. And share your thoughts!  

Petition: https://bit.ly/3iekT89

Mecca doesn’t ordinarily go around telling people to S.T.F.U, but last week, she took the opportunity to tell Karen (in this case, a Gail) what to do with her unsolicited missives. We tie truth telling to food: Mecca’s experience with Bon Appetit, the overall white gaze in food, and we feel pretty, pretty good, because Dave Chapelle said it, too: “White women... if y'all don't..."

“Bread & Butter” by Kredence

“We Nice” by @MNtality

Audio from "8:46" And Jeremiah Ellison, Ward 5 MPLS C

The evolution of food demonstrates cultural adaptation.

You can’t have Bolognese sans tomato from the Americas or pepper from India.  Yet, as biracial children, we know that our mixed existences don't solve racism, and also prompt doubt.

Uncertainty need not be stifling, as portrayed via the “tragic mulatto” trope in media.  In fact, in the case tamale pie,  Mecca's yearnings for a place to claim as her own have led to culinary innovation. 

Tamale pie, woks, sunfish, and tacos. It's al

We interrupt our regularly scheduled programing to acknowledge what the world is now watching: a mass response to the police murder of our African American neighbor, George Floyd.

While we trend towards topics of real food for real people we know we are two journalists of color in a major city with precious few of us to tell our own stories.

We are forever changed here in MN, and this is our personal perspective on what we saw and heard this past week.

Thanks to all gracious interviewees.

We invest much time making meals for our dads when we know it's a complicated affair. Why? Mecca and Abē chew on this quandary with a guest. They welcome Super Düper Fooder, Katie Myrhe who unpacks researching 10 General Tso’s recipes and other gut checking moments of intrigue.

When not making fancy spaghetti Katie works @REDMarketMN to ensure fair compensation for farmers, and is currently working on an online market: farnkandernestmarkets.com.

@meccabos, @abelevine, @khmyhre

We all know it’s there, because food is more than just a means of delivering energy; it is the love product of nature’s grandeur and the vigor of human hands. And we all know that it can't be found in the can of whipped cream or the 2" x 5" screen. So, can we talk about it? Yes, yes, yes! Mecca and I bring to you a sultry conversation on food and sex appeal. We opine on its form, decry where it’s overlooked, and profess the need to seek it. Grab a strong cup of malty Assam and saddle up.

The late great curmudgeon-chef Kenny Shopsin maintained an inviolable code of rules at his bodega turned restaurant. His rules maintained tradition, while protecting his clients from murder.

Mecca and I bring a Shopsin sensibility to critiquing restaurants, while culling up our most sacred family moments of dining out.

Not to worry! This one won’t leave you heavy like basket of carbs that sat too long in the fryer.  We also Abe’s Chinese redneck family and taboo hobbies.

While you probably already know that I try not to feel guilty about my pleasures, even in the Before Times, and that I’m especially prone to potato chip binges and wine hangovers on a Tuesday anyway, we are here today to salute those things, not to beat ourselves up further.

The world has enough to beat us down with just now. Let’s not hand over any more ammo.

See you in the snack aisle.

An every person's food show by two cooks and food writers of color who've got a bone to pick and time to elaborate. A good meal should't be limited to pro chef stylings. We nerd out about food, share personal wonderings, and let it all out.