Loading Dock Talks with Chef Preeti Mistry

著者: Copper & Heat Preeti Mistry
  • サマリー

  • Each week, Chef Preeti talks with some of their favorite food folks about their lives, food and social justice, and they do a little shit-talking too.
    2021 Loading Dock Talks with Chef Preeti Mistry
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あらすじ・解説

Each week, Chef Preeti talks with some of their favorite food folks about their lives, food and social justice, and they do a little shit-talking too.
2021 Loading Dock Talks with Chef Preeti Mistry
エピソード
  • LIVE: Mom's Banana Bread Pudding w/ Tu David Phu
    2024/08/15

    In this episode, Chef Preeti Mistry talks with Chef Tu David Phu live on the podcast stage at the first-ever Cookbook Fest in Napa, California. Tu is the author of the forthcoming cookbook 'Memory of Taste,' that is a "tribute to the enduring spirit of my matriarchs, the rich heritage of Vietnamese cuisine, food insecurity, and the stories that food can tell."

    In this podcast, Tu and Preeti discuss Tu's upbringing in Oakland, the profound influence of his mother, and the deep connection between food and memory. Tu shares the stories behind his mother's banana bread pudding recipe, the impact of food insecurity on his life, and his efforts in advocating for universal school meals. They also delve into the meanings of authenticity in cooking, cultural appropriation, and sustainability within the food industry.

    For more from Tu:

    Order his book!

    His Instagram

    His website

    His documentary, Bloodline

    Subscribe to Preeti's Substack to get behind-the-scenes content, to cook the recipes, and to get extended versions of the interviews.

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    45 分
  • Barbacoa with Norma Listman & Saqib Keval
    2024/05/10

    In this episode, Preeti talks with Chefs Norma Listman and Saqib Keval, the duo behind Masala y Maíz and Marigold in Mexico City. The chefs share their unique culinary backgrounds and the melding of their heritages — Mexican, South Asian, and East African — into their cuisine. They discuss the process behind their lamb barbacoa recipe, a melding of Norma's Mexican family tradition with Saqib's South Asian flavors and spices. The discussion also explores the significance of maintaining cultural integrity while innovating with traditional recipes, avoiding the pitfalls of fusion for the sake of novelty. They also discuss the broader responsibilities of chefs in society, touching on labor rights in the restaurant industry, creating a supportive work culture, and the importance of political engagement through food.

    More about them:

    Norma's Website

    Saqib's Website

    Their restaurants Masala y Maiz | Marigold

    Subscribe to Preeti's Substack to get behind-the-scenes content, to cook the recipes, and to get extended versions of the interviews.

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    50 分
  • Baby Back Ribs with Deborah VanTrece
    2024/05/30

    In this episode, Chef Preeti talks with Chef Debra VanTrece about her recipe for Baby Back Ribs with Sweet Tea BBQ Sauce. Chef Deborah shares her family's rich barbecue traditions and roots in Kansas City and how they influenced the development of her rib recipe (including the potentially controversial addition of sweet tea). Deborah recounts her pivot from a flight attendant to a chef and the prevalence of racism and sexism as she worked her way up in catering. They delve into the meaning of soul food and the importance of blending global inspirations into cooking, specifically in a world where "fusion" is used frequently.

    More about them:

    Deborah's Website

    Deborah's Instagram

    Her Restaurants: Oreatha's at the Point | Twisted Soul Cookhouse and Pours

    Subscribe to Preeti's Substack to get behind-the-scenes content, to cook the recipes, and to get extended versions of the interviews.

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    42 分

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