Episode 105: The First of Many International Episodes

We’ve laid the groundwork for you and now it’s time to dig deep into the meat - and soil - of what we do: we cook, we explore, we teach, and we learn.  In our first episode dedicated to international cuisine, we’re jet-setting without the jet-lag. First, we trek around India with Chef April Galilio: a lesson in history and geography quickly turns into one about evolution and the future of the country’s cuisine.  Then, Shelley invites us into her kitchen for a mid-day fiesta where she puts a tortilla around a piñata and calls it a taco. (And, yes, it’s just as unexpected and exciting as it sounds.) Finally, Chef Nicky Lee explains why Americans love Chinese takeout, how takeout isn’t really Chinese, and yes, we’ll talk about that giant f*cking elephant in the room: MSG.

Segment 1: An Interview with Chef April Galilio   Chef April Galilio has become a fixture at the cooking school and for good reason. Her Regional Indian Series explores the melding of traditional flavors and spices with local ingredients and seasonal flare. A few weeks ago Kendra hung with April at the school to have her set the story straight on the history and evolution of Indian cuisine.  Follow April on Instagram at @aprilgalilio

Segment 1: An Interview with Chef April Galilio

Chef April Galilio has become a fixture at the cooking school and for good reason. Her Regional Indian Series explores the melding of traditional flavors and spices with local ingredients and seasonal flare. A few weeks ago Kendra hung with April at the school to have her set the story straight on the history and evolution of Indian cuisine.

Follow April on Instagram at @aprilgalilio


Segment 2: Shelley Makes Us Tacos   From spice to spicy, we go to Shelley’s kitchen for a taco party. Shelley spent time growing up and later opened her first cooking school in Mexico City, where she fell in love with the warm people, the firey music, and, of course, the delicious food. Today she’s making a  scallop taco with a fiesta twist: a pico de piñata . That’s right, the crepe paper and cardboard classic, though this salsa isn’t all fruity pops and chocolate treats.

Segment 2: Shelley Makes Us Tacos

From spice to spicy, we go to Shelley’s kitchen for a taco party. Shelley spent time growing up and later opened her first cooking school in Mexico City, where she fell in love with the warm people, the firey music, and, of course, the delicious food. Today she’s making a scallop taco with a fiesta twist: a pico de piñata. That’s right, the crepe paper and cardboard classic, though this salsa isn’t all fruity pops and chocolate treats.

Segment 3: An Interview with Chef Nicky Lee   From Malaysia to the Institute for Culinary Education, Chef Nicky has been a pastry chef in New York for over 20 years. He teaches everything from strudel to satay to sweet and sour pork and as we conclude his winter Chinese Takeout series, Karl sits down to talk about why Americans love Chinese food, and dig deep into the great MSG debate. Hint: racism’s a big part of it.  Follow Nicky on Instagram at @nlkitchen_

Segment 3: An Interview with Chef Nicky Lee

From Malaysia to the Institute for Culinary Education, Chef Nicky has been a pastry chef in New York for over 20 years. He teaches everything from strudel to satay to sweet and sour pork and as we conclude his winter Chinese Takeout series, Karl sits down to talk about why Americans love Chinese food, and dig deep into the great MSG debate. Hint: racism’s a big part of it.

Follow Nicky on Instagram at @nlkitchen_


With all of this good stuff…

…we want to add that the MSG article which Nicky refers to is an old letter published in 1968 in the New England Journal of Medicine. A physician wrote in about having noticed headache and heart palpitations (the usual MSG suspects) after he would eat takeout. He dubbed it “Chinese Restaurant Syndrome” and misinformation and racism have perpetuated the myth since, despite numerous research articles to the contrary.

Recently, Episode 668 of This American Life delved into the totally bonkers story behind how that unsubstantiated letter was published. You’ll seriously want to check that out. And for even more information about how the MSG-scare spread, read the 2016 article in Five Thirty Eight, How MSG Got A Bad Rap: Flawed Science and Xenophobia. It’s by Anna Maria Barry-Jester and provides an even more detailed breakdown of exactly how this myth spread so quickly.  

Alrighty, next time on your favorite food podcast, we’re gettin’ funky with fermentation.  Karl brings us into a secret meeting with the Kulture Club where they get whacky with kombucha. Farmer Kat dishes out her highly addictive seconds-only kimchi.  And our dear, brilliant friend, Brendan Anderson, of Triumph Brewery breaks down beer and wild yeast with Ian.

To get even more cooking school action join us for a class, swing by the market, or just send us some fan mail!  Oh! And join our Cookbook Club on Facebook.  Our website, thefarmcookingschool.com, has everything you need including information about market times and class schedule. And be sure to follow us on social media @thefarmcooks. Questions?  Send them to us at kendra@thefarmcookingschool.com. Like what you’re hearing? Hooray!  Subscribe to our podcast on iTunes and leave a note!  

In this episode we’d like to thank

Chef April Galilio

Shelley

Chef Nicky Lee

Editor: Andrew Applegate

Co-Hosts: Kendra Thatcher & Karl Wagner

Producer: Kendra Thatcher

Til next time - cook well and eat your vegetables!