So happy to welcome the utterly delightful Lauren of Must Love Herbs to the podcast today. Lauren is going to speak to an idea that I don’t broach quite enough in this podcast, which is the fact that the US itself has many distinct subcultures: Appalachia (or - properly said, Appa - LATCH- a) is one of those subcultures with its own geography, heritage, music, accents, and foodways. Lauren is quickly amassing a huge following on Instagram that loves her joyful, bright, and sundrenched photos and videos that share her ancestor’s knowledge of gardening and herbalism. She also shares the most amazing adorable cakes decorated with the most intricate, skillful, adorable mushrooms - breads covered with edible florals. Lauren’s a true ambassador of Appalachia, coming from generations of Appalachians who have lived on the land for over 200 years.

If you, like me, only carry a vague idea of what comprises the Appalachian subculture, Lauren will give us all a much deeper appreciation of these resilient, strong people through her charming stories and thoughtful discussion. 

It’s a cliche an apt one when it comes to Lauren - she truly is a ray of sunshine and I’m so happy to introduce her to you right now!

Website: Mustloveherbs.com

Instagram: @mustloveherbs

Facebook: Must Love Herbs

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Excited to introduce you today (although she needs no introduction in the food photography circles) to Dyutima Jha, the energetic, positive, and professional woman behind the My Food Lens podcast. Dyutima was born and raised by a schoolteacher mother (who also happened to be a radically experimental and wonderful cook) and a neurologist father. Because her father was in the military, Dyutima and her sister moved every 3 years to a different part of India.

Today, with her words and stories, Dyutima takes us on a tour through many of the varied landscapes and historical cities of India. More significantly, she takes us on a journey through the twists and turns of a bold, brave life, including a massively successful career as a medical architect, choosing love for her childhood sweetheart over everything, and the surprising choice to start a new career in food photography.

Instagram: @dyutima_myfoodlens

Facebook: My Food Lens

Pinterest: @dyutima_myfoodlens

Apple Podcasts: My Food Lens

Website: www.myfoodlens.com

Connaught Place

City of Patna

Le Corbusier architecture in India

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I reached out to Saima for an interview because I have noticed Saima often achieves the difficult balance of being unfailingly kind, gracious, and encouraging to others while unflinchingly frank in her opinions on many topics of great importance. 

It’s so difficult to do both at the same time, but when someone does so successfully, that is exactly the type of person I’m most curious to speak with - and most likely to learn from! 

For this episode, Saima chose to share a lamb dish popular all around Pakistan and generally eaten by her family for Eid Al Adha. The unique thing about Saima's experience with this particular lamb dish is that they begin making this dish with a sacrificial slaughtering of the lamb to commemorate the way God provided Abraham with a lamb to replace the sacrifice of Abraham’s son. 

This episode covers dozens of topics including the making of this dish, how Saima’s faith became deeply personal to her, and why she is so critical of the West. Listen to the end and you’ll even hear about her grandfather, the water diviner, and how to make roti from sourdough! I’m so excited to turn this over one to Saima - but first, thank *you* for tuning in.

Instagram: @saimaateeq_

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Where every print tells a story.

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Olia spent summers in Mariupol, dashing through the massive food markets, eating dried fish with her grandparents, and picnicking on the beaches alongside tourists from around the world, including Russians.

However, in 2014 those neighbors mounted siege after siege upon Mariupol. The rounds of assault and resistance became so commonplace that Olia’s grandmother, who worked at the now infamous Azovstal Steel Plant, got used to them. Olia's family never suspected the full-scale besiegement that began February 24, 2022.

For 20 days, Olia, who now lives in Austin, Texas, lost touch with her grandmother and aunt while she used her training as a historian to meticulously track the information trickling out of Mariupol. After 30 days in a basement amid shelling, as her mother’s health failed, Olia’s aunt decided she would rather die trying to escape than staying the basement. This is Olia’s account of Mariupol as it was, her story of living through the first 100 days of Russia’s war on Ukraine, why she believes Russia will never fully succeed, and how she is preserving recipes as an act of resistance and hope.

Instagram: @ogi_the_yogi

Sign up for Olia's Substack Buy a Burnt Basque Cheesecake for Ukraine Support Liberty Ukraine: https://libertyukraine.org/

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Why does the US have 90,000 miles of shoreline yet import the majority of its most of seafood? My guest today is Craig Fear. He’s an author of 3 soup cookbooks, a blogger at Fearless Eating, and a board member of the New England-based seafood non-profit, Eating with the Ecosystem, which promotes a place-based approach to consuming seafood.

Craig fell in love with soups during his travels to East Asia but in his most recent cookbook, New England Soups from the Sea, he returns to his roots. To call this book a cookbook is a bit of a disservice, however, because it is also a commentary on the historical, social, and financial reasons that the US neglects the abundance of seafood on its shores (we have more square acreage available for fishing than for farming!), a primer on the types and uses of our seafood, and only then a huge collection of historic New England soup and chowder recipes.

Buy his book New England Soups from the Sea on Amazon

Instagram: @FearlessEating

Facebook: Fearless Eating

Website: fearlesseating.net

Why Craig renamed Long Island Clam Chowder to Connecticut Clam Chowder. 

If you don't live in New England, Craig suggests buying seafood from redsbest.com

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Hello!!! Happy June 1st! Today's episode is very unusual. Although it contains a story, and it is most definitely a story about food, this is a solo episode and is quite personal. I'm going to share a fairy tale with you today that has long been a favorite fairy tale. It also connects me to both of my grandmothers, my great-grandmother, my cousin Terri, my own children, and my niece Hannah. And now, also, I would say that this story really connects my past and present as well because, looking back, isn't it funny - and maybe a bit prophetic - that one of my favorite fairy tales was about food?

As I share this story, I am really hoping that it will jog your memory about a myth, folk tale, fairy tale, or old wives tale from your own childhood, family, or culture! If it does, would you please reach out to me? Just email me at [email protected] or leave a comment here on this post. I'd love to pull together a collection of these. I haven't defined how I might do that yet because it does depend a bit on your responses. But would you please just reach out and share your story - as much or as little as you'd like?  

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I reached out to Yone because she shares such interesting stories about the flavors and ingredients she finds in the markets of Taipei… and because she’s willing to speak openly about the current pressures and threats on the Taiwanese, which is something I wanted to learn more about. It wasn’t until after I started to research for this interview that I learned she also identifies as a Latin American woman, because she was born, raised, and educated in São Paulo, Brazil, where it turns out there is a vibrant and resilient Taiwanese community. Yone is funny, matter–of-fact, and her story is every bit as fascinating as it sounds. Excited to share and just thrilled that you are all here today, thank you!!

Pinterest: Yone | Flavour Journey

Facebook: Flavour Journey

Website: flavourjourney.co

Also, Yone's Taiwanese Fried Chicken Recipe is originally from Hanna Huang

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Today's episode is a real treat for all of us. I’m welcoming Zuza Zak to the podcast for the second time today. The first time was several months ago when Zuza came on to share details about the Cook for Ukraine initiative. 

Zuza is the author of 3 cookbooks, Polska, which she calls “a love letter to her country” of Poland, and what we focus on most in this episode. She has also written Amber and Rye, which focuses on the cuisine, culture, and history of the Baltic States, and finally this year she’s releasing a book all about pierogi or dumplings. As a storytelling cookbook author, Zuza has an incredible gift for writing in a way that helps us connect our food with nature, heritage, place, and especially the seasons. Maybe it’s because of this connection to nature that every time I read or listen to Zuza I feel both calm and mentally stimulated all at the same time. Despite it being our second conversation, this is still one of the longest episodes I’ve released in a little while! I simply love to listen to Zuza talk. I feel every conversation with her is a gift and I’m happy to pass that gift along to you now.

Her website: zuzazak.com
Instagram: @zuzacooks
Twitter: @zuzazak
Zuza's Books: Polska, Amber & Rye, Pierogi

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Where every print tells a story.

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Around the world, Muslims have been observing Ramadan for most of the month of April. From morning prayers before dawn to sundown, they abstain from both food and drink, including water. But today, Syrian-American Omayah Atassi (who now lives in Dubai) is here to teach us about not only the fasting but also the feasting associated with Ramadan.

I’m a close follower of Omayah’s work through Instagram, her blog, and her newsletter, where she sends weekly meal plans. As Omayah says, Syrian cooking is more than a recipe, it’s an approach, maybe even a lifestyle.

This approach is on full display during Ramadan, when women plan ahead and batch-cook huge feasts for their communities to enjoy together. Recently, Omayah needed this approach as she prepared and executed an elaborate Iftar menu for a restaurant there in Dubai!

Cooking was always an important way for Omayah to embrace her Syrian heritage, but now, it means more than ever. Before the war in Syria, Omayah spent summers there with her parent’s families.

Now, it’s through cooking that Omayah can pass her Syrian heritage on to her beautiful daughter. I feel privileged and grateful that she’s here to share some of that with us today!

Website: www.omayahcooks.com

Her Photography Website: www.omayahatassi.com

Instagram: @omayah.atassi

Twitter: @omayahatassi

Facebook: @omayahatassiphoto

LinkedIn: Omayah Atassi

More links referenced in my conversation with Omayah:

Soaps made and sold by Syrian refugees

Omayah and her mother making ma’amoul together

Omayah’s ma’amoul recipe

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Where every print tells a story.

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The Storied Recipe is a community that believes food is a universal love language. Join for episode & recipe updates every Friday mornings. (And occasional free gifts!)