In today's episode Hristina Polk and I discuss her Bulgarian roots and her cooking blog. We begin by discussing Bulgaria in general and why there are so many Bulgarian immigrants and their children in Chicago. Hristina breaks down the basics of Balkan cooking, describing its influences from the Ottoman Empire, Middle Eastern and Mediterranean cuisine. Around 10:15 I learn about Rakia, which is some kind of basement fermented fruit liquor, and I can't wait to finally get my hands on a bottle. Hristina shares what you may find on a traditional Bulgarian table and let's me know that Bulgarians have holidays up and down the calendar. We talk about her baba, which is Bulgarian for grandma, and a wacky fairy tale she would tell Hristina (check it around 21:05). She shares some behind the scenes arguments she used to get into with Greek and Macedonian coworkers over who had the best yogurt, and tells us how the Latinos she worked with when she started in kitchens helped her realize flan is a universal dessert. She introduces us to The Pineapple Cooks, the food blog she shares with her husband, Bryant. Hristina discusses how she likes to combine their cuisines on her dinner table, pairing soul food with Bulgarian items and I get really excited about the idea of fried chicken in tzatziki. These days Hristina is out of the restaurant industry and using her blog to promote her creations she sells as pre-made meals to others in Chicago, including a special Lamb Dinner she learned from her baba. As we talk about the differences between American and Bulgarian culture Hristina shares how she came to love McDonald's from their initial opening in her home country. She encourages everyone to visit Bulgaria, and I know I'll be headed there for some Bulgarian sweet mac and cheese and Rakia.

In today's episode Dimitri and I discuss what some of the principal meals in Jamaican cuisine are. Dimitri and I discuss the background of Jamaica and its varied history of settlers and immigrant groups. We learn about ackee and saltfish, one of the most common breakfasts in Jamaica. Dimitri also shares his love for roasted breadfruit. When we begin to talk about some more staple lunch and dinner dishes, Dimitri shares his take on how to make the best jerk chicken. We discuss curry and the differences between Indian and Caribbean curries, and how curry goat is such a popular menu item as well. I learn about Dimitri's frustrations making rice and peas, another classic dish his mom has perfected but he just can't get right because of his damn instapot. We pivot to oxtail, an ingredient beloved the world over but becoming pricier constantly. We end by discussing some broader topics ranging from what a true staple dish of the midwest might be and what really constitutes American food.

Dale Desantis - the guy behind @bestpizzareviews on Instagram - comes on the show to talk all about pizza. Dale and I share our seminal pizza memories and the pizzerias we can never forget. Dale tells us all about his platonic ideal of pizza, and what sorts of varieties of pizzas people need to be more exposed to. We talk about his former employer, Dragon Pizza in Somerville, MA, which has maybe the best pizza in the Boston area including their more innovative types of pizza. The show changes pace a bit and we talk about the Dales and Don'ts of Pizza, and we cover your cookware, sauce, cheese, dough, and toppings. I don't want to spoil too much of what his thoughts are, because you need to hear it straight from Dale himself. Give him a follow on Instagram to see his thoughts on pizzas up and down the East Coast (mileage may vary due to the ongoing global pandemic).

This week's episode begins with a discussion of Chicago's favorite season, "Fake Spring". We discuss some of the finer points of Florida dining such as Publix and the best restaurants at Florida State. Ashley tells us about Obachan (and tells me to put the emphasis on the "ba") and her love for Pokemon Go. Obachan - who has lived a hell of a life - is a monster in the kitchen and Ashley talks about some of her favorites including miso soup and gyoza. We talk about some great Japanese foods Ashley learned to love outside of Obachan's kitchen including okonomiyaki - which is one of my favorite foods - and how she made sushi for Obachan for the first time when she was home this winter. Over the course of the show Ashley and I talk about some places in Chicago she loves to eat and her preferences around noodles and soup. Ashley talks about introducing her boyfriend, Eddie, to Obachan's food, and Eddie fell in love with it. We learn that Obachan makes her Japanese curry from scratch which was a big relevation for me as I had been told for a while that everyone uses the curry cubes in a box. We get deep into what it means to be Japanese and Japanese-American, and Ashley shares her story to answer the question "Who am I?" as she dives deep into her family tree. We end the show with some favorite Obachan memories.

In today's episode Derek and I talk cover a variety of topics, beginning with the changes to the Los Angeles food scene since he first moved there in 2018. We talk about folding table tacos and where Derek stands on the birria trend. We think back about some of our favorite restaurants that have closed due to the COVID-19 pandemic and share some fun bar stories from our college days. Derek shares how his early home food memories were those of convenience, and what started to change when he got to college and began to cook more for fun. We start to break down how he grew to learn about his Italian lineage over the years and even take a quick spin down his path to Italian citizenship and what it means to be an American in Italy these days. Thankfully we don't miss the chance to reference Furio Gunta, a top 3 character in the Sopranos. Derek shares his strategy for making the best at-home pizza, and we wrap up by talking about Imperial Pizza in Brighton and the OFFICIAL Joe Feed Yourself Summer Dish of 2021, fried clam strips.

The guest for this episode is Lauren Cataldo, one of my best friends from college who has recently relocated to Seattle and is just celebrating her 25th birthday. Lauren grew up with a Vietnamese mother and Irish/Italian-American father in Binghamton, New York. In this show, Lauren discusses how her Vietnamese family came to America in 1975 as the Vietnam War was ending. We talk about how her cultural identity was shaped by a mixed race marriage and her mother's views towards embracing her Vietnamese heritage. Lauren's  earliest Vietnamese food memories include her mothers egg rolls and spring rolls, which have a legendary status in her neighborhood; Lauren also doubles down on the importance of peanut sauce. Lauren's father's culinary escapades - or rather those of Chef Goulay - make an appearance as we discuss how she came to learn to like more foods as she got older. We discuss impossible-to-find banh mi in Dorchester, a simple comfort dish, massive feasts at a Buddhist temple and how we really don't know much about the Vietnam War, despite living in the wake of it less than 50 years after its conclusion.

In today's episode we discuss Swedish meatballs and their ubiquity at IKEA as well as at the Swedish dinner table. Anne-Marie regals us with tales of nordic bread and accoutremont including hard boiled eggs, pickled herring and Kalled Kaviar. She also tells us about the differences between american and Nordic dairy and Filmjolk, a Swedish breakfast table staple. We discuss her identity as someone of multiple nationalities, as well as her dual-citizenship in the US as well as Sweden, and some of the characteristics that have come to define Swedish society. I learn that all Swedish farm houses look identical. Continuing with key Swedish and Scandanavian foods we need to try when we visit including Smørrebrød - an open faced sandwich - and Smörgåstårta, a sandwich cake with bread and baby shrimp. A food I'm personally dying to try, Tunnbrodsrulle, which is some kind of hot dog with mashed potatoes and shrimp. We talk about Christmas and the tiny Swedish Santa, Princess Cake, and Mary Berry? I lament the state of the American kitchen, then we do some joint reminiscing on the food of Montreal. We end with a fun story from our glory days at Historic Matthews Arena.

This episode begins with a brief overview of Armenia and the Armenian diaspora. Arman explains the circuitous route his parents took to end up in Watertown, MA, one of the biggest Armenian communities in the United States. Arman and I talk about his relationship with Middle Eastern food and how western American culture has begun to morph it over the years. Then, we take a look at New Years Eve, which is one of the most important holidays for his family. We then talk about Manti and the special place it holds for him especially when thinking about  his grandma. Finally, Arman shares a trio of food related stories detailing some hidden lahmejune, roadside sumac, and an arduous quest for a nearly extinct Syrian dessert.

Make sure to follow on Instagram @joefeedyourself and come back next week for our next guest, Anne-Marie Dion.

To begin the Joe Feed Yourself podcast I interviewed my friend Shreya Viswanathan, a friend of mine from college at Northeastern. We open by discussing what makes South Indian food unique and learn about Tamil Nadu, the state where her family is from. We dive into her personal journey of learning how her heritage made her unique, growing up around a family with ties to several Indian restaurants across the country, and learning to embrace her heritage once she came to college. Then we dive into the specifics of some South Indian cuisine. Shreya shares her aunt's recipe for bisi bela bath and the traditions around in when she attends Indian weddings. We end with a lesson on how to learn to embrace Indian food for non-Indians.

Make sure to follow on Instagram @joefeedyourself and come back next week for our next guest, Arman Sanentz.