Explorez tous les épisodes du podcast Tasty Trails Travel Pod

Part two of this Tasty Trails Travel Pod x Finding Korea crossover with Irene Yoo — chef, author, and Orion Bar co-owner — picks up where the drink itself left off and gets into everything that happens around it.We talk pouring order and who's allowed to pour for who, why saying no to a drink isn't really an option in most settings, and the corporate drinking culture that runs underneath a lot of it — including one story about a company that used to calculate Christmas bonuses by how many bottles of soju you could drink. We also get into gender and soju marketing, and a few myths Irene wants to put to rest for good.Missed part 1? Go back for the flavor and history side of soju first — this one hits different with the context.Part 1: https://youtu.be/6HMVnoxcs08🍶 Irene Yoo is the author of *Soju Party: How to Drink (and Eat) Like a Korean* 📍 Find her at Orion Bar in Brooklyn 📷 @yooeating Hang out with me: Food: @tastytrailstravelpod Life in Korea: @wherewefindhome Identity & Belonging: https://substack.com/@wherewefindhome✨ Coming up next:More food & culture stories from around the worldIf you enjoy travel that’s centered around food, culture, and real experiences, don’t forget to like, subscribe, and turn on notifications so you don’t miss what’s next.✨ If you know an adoptee who might resonate with this, pass it along! We want to make sure nobody feels alone

In part one of this Tasty Trails Travel Pod x Finding Korea crossover, I sit down with chef, author, and Orion Bar co-owner Irene Yoo — who literally wrote the book on this one, *Soju Party: How to Drink and Eat Like a Korean.*We get into what soju actually is: the difference between the traditionally distilled version (rice, nuruk, water) and the mass-manufactured version most people know, how flavored soju went from "tastes like cough syrup" to genuinely good, and danggeumju — infusing high-proof soju with herbs or fruit, which is basically Korean cocktail culture. Her samgyetang-infused soju recipe alone is worth the listen.Part 2 drops in two weeks — that's where it stops being about what's in the glass and starts being about everything around it.🍶 Irene Yoo is the author of *Soju Party: How to Drink (and Eat) Like a Korean* 📍 Find her at Orion Bar in Brooklyn 📷 @yooeating Subscribe to Where We Find Home on YouTube for Tasty Trails Travel Pod, Finding Korea, and more.Hang out with me: Food: @tastytrailstravelpod Life in Korea: @wherewefindhome Identity & Belonging: https://substack.com/@wherewefindhome✨ Coming up next:More food & culture stories from around the worldIf you enjoy travel that’s centered around food, culture, and real experiences, don’t forget to like, subscribe, and turn on notifications so you don’t miss what’s next.✨ If you know an adoptee who might resonate with this, pass it along! We want to make sure nobody feels alone

Is there really a difference between gelato and ice cream? Gianpaolo Grazioli — the "Giapo" behind Auckland's Giapo — has a strong opinion on it, and it's not the one you'd expect.

Gianpaolo and his wife Annarosa have been running Giapo for almost 18 years, dropping a brand new flavor every single week.

Their kitchen leans hard into New Zealand — grass-fed dairy, local fruit and nuts, hazelnuts from a Christchurch farmer they've worked with for years — with only a handful of ingredients sourced from just outside the country.

What started as a small shop on Queen Street has grown into something closer to an art practice: ice cream you can wear, sculpt, and experience, not just eat.

We talk about:

- Gelato vs. ice cream — is there actually a difference? (You'll want to hear his answer.)- The real, possibly-Italian origin story of Hokey Pokey- Why New Zealand's grass-fed dairy makes such a difference- Turning ice cream into sculpture and full sensory experiences- His pick for the most underrated flavor out there — and why

Giapo:

- Visit

- Website

- Instagram: @giapokitchen

Ze Long was born and raised in Germany to Cantonese parents from Guangzhou, and grew up speaking both languages at home before he could speak either one fluently outside it.

Now living in Almaty, Kazakhstan, he joins me to talk about Cantonese food and culture — not the version most of us know from Chinese restaurants abroad, but the real regional differences, the history behind it, and what it means to carry a cuisine across three countries and counting.
We get into the actual differences between Hong Kong and Guangdong (colonial history included), why congee became a survival food during hard times in China and what it's become since, the family soup tradition he avoided for years, and the fusion cooking his parents built at home using local German ingredients with Cantonese seasoning.

We also talk about living in Beijing versus the south, and the very real north-south stereotypes that hold up more than you'd expect.
If you can, watch this one instead of just listening — there are maps and photos throughout that add a lot of context.

The Food I Take With Me: https://substack.com/@wherewefindhome/note/p-196644782?utm_source=notes-share-action&r=7usnd0

Hong Kong with Tess Cheng: https://open.spotify.com/episode/2j1eFF29Uua84rom1kQF3c?si=ee65895878094f5f

Hang out with me: Food: @tastytrailstravelpod Life in Korea: @wherewefindhome Identity & Belonging: Substack

Sources:

Map: "Guangdong in China (+all claims hatched).svg" by TUBS, used under CC BY-SA 3.0. Source: https://commons.wikimedia.org/wiki/File:Guangdong_in_China_(%2Ball_claims_hatched).svg/ License Link: creativecommons.org

Map: "Guangdong2.png" by User: (WT-shared) Cacahuate at wts wikivoyage, PhiLiP (svg base), Shaundd (2019 modifications), used under CC BY-SA 2.0. License Link: creativecommons.org. Source: https://commons.wikimedia.org/wiki/File:Guangdong2.png

If Part 1 was about who the Basque people are, Part 2 is about how they celebrate. Edgar Carranza is back to walk us through the food and drink culture that comes alive at Basque festivals — including kalimotxo, a drink with an origin story that genuinely made me lose it, and the bocata tradition that feeds the cuadrillas who show up every year for their town festivities.

We also get into the great Basque cheesecake conversation — where it comes from, why Bilbao has feelings about San Sebastián getting all the credit, and what makes that burnt, creamy, slightly chaotic cake so different from anything else.

From there, Edgar explains txoko gastronomic societies: private spaces where Basques have been gathering to cook, eat, and preserve their culinary traditions for generations — and why they might be part of the reason the Basque Country has more Michelin stars per capita than anywhere else in the world.

This one ends with big feelings about food, home, and what it means to eat somewhere that is truly yours. Find Edgar on Instagram at @edgarkarranza.

Subscribe for new episodes every week — and if you loved this one, share it with a friend. This podcast exists to share cultures and get more curious about the world we live in.

Hang out with me: Food: ⁠⁠⁠⁠⁠⁠⁠⁠⁠@tastytrailstravelpod⁠⁠⁠⁠⁠⁠⁠⁠⁠

Life in Korea: ⁠⁠⁠⁠⁠⁠⁠⁠⁠@wherewefindhome⁠⁠⁠⁠⁠⁠⁠⁠⁠

Identity & Belonging: ⁠⁠⁠⁠⁠⁠⁠⁠⁠Substack⁠⁠⁠⁠⁠⁠⁠⁠⁠✨

✨ Coming up next:More food & culture stories from around the worldIf you enjoy travel that’s centered around food, culture, and real experiences, don’t forget to like, subscribe, and turn on notifications so you don’t miss what’s next.

The Basque Country sits between Spain and France, but it doesn't fully belong to either — and that's kind of the whole point. In this episode, I sit down with Edgar Karranza, a Bilbao-area native currently living in Almaty, for my first-ever in-person podcast interview.

Over a very good bottle of wine, we dig into what it actually means to be Basque — the deep roots, the fierce community identity, and a language called Euskera that has no known relatives anywhere in the world.From there, we get into the food.

Edgar walks us through the foundational flavors of Basque cuisine — bacalao (and why that word is Basque, not Spanish), chipirones en su tinta, chuleta grilled over open fire, and the cider culture that shapes how Basques gather and eat together.

We spend a good amount of time on pintxos — not just what they are, but the entire social ritual around pintxo pote Thursdays, the txikiteo tradition in Bilbao, and why food in the Basque Country is never just about eating.

This is Part 1. Part 2 covers Basque cheesecake, txoko gastronomic societies, the Michelin star legacy, and Edgar's last meal.

Find Edgar on Instagram at @edgarkarranza

**Subscribe** so you don't miss Part 2 — and if you loved this episode, share it with a friend.

This podcast exists to share cultures and get more curious about the world we live in.

Hang out with me: Food: ⁠⁠⁠⁠⁠⁠⁠⁠@tastytrailstravelpod⁠⁠⁠⁠⁠⁠⁠⁠

Life in Korea: ⁠⁠⁠⁠⁠⁠⁠⁠@wherewefindhome⁠⁠⁠⁠⁠⁠⁠⁠

Identity & Belonging: ⁠⁠⁠⁠⁠⁠⁠⁠Substack⁠⁠⁠⁠⁠⁠⁠⁠✨

✨ Coming up next:More food from around the world!If you enjoy travel that’s centered around food, culture, and real experiences, don’t forget to like, subscribe, and turn on notifications so you don’t miss what’s next.

Nigerian cuisine has a misinformation problem — and Ronke Shakirat-Edoho, founder of 9jafoodie, has spent years doing something about it.

In Part 2 of this conversation, we get into the parts of Nigerian food culture that don't always make it into the conversation: the street food scene and an unspoken rule about competition that shapes how it works, what happens when Nigerian food has to adapt to a new country and a new ingredient list, and the nutrition myths that have followed this cuisine for years.

We also get into palm oil — the real story, and why collapsing a whole traditional food culture into an industrial agricultural problem is doing a lot of people a disservice.

Ronke also shares what drove her to start 9jafoodie in the first place. There's a quote she came across on a major platform about African food that she has never forgotten — and hearing it in her words makes it land.

📍 Find Ronke:

- Instagram: @9jafoodie

- Products

- YouTube

- Healthy Nigerian Food

Hang out with me: Food: ⁠⁠⁠⁠⁠⁠⁠@tastytrailstravelpod⁠⁠⁠⁠⁠⁠⁠

Life in Korea: ⁠⁠⁠⁠⁠⁠⁠@wherewefindhome⁠⁠⁠⁠⁠⁠⁠

Identity & Belonging: ⁠⁠⁠⁠⁠⁠⁠Substack⁠⁠⁠⁠⁠⁠⁠✨

Nigerian cuisine is one of the most layered, complex food cultures in the world — and most of us are only scratching the surface. Today I'm sitting down with Ronke Shikirat-Edoho, founder of 9jafoodie, to start changing that.

In Part 1, we get into the building blocks of Nigerian food: palm oil and why it has been a cornerstone of West African cooking for generations, the slow-stewed pepper base that shows up across dish after dish, and a deep culture of fermentation that shapes everything from the main carbohydrates to the condiments.

We break down jollof rice — what actually makes the Nigerian version distinct from Ghanaian or Senegambian jollof, and why Ronke draws a firm line between traditional jollof and what she calls "internet jollof."

We also get into egusi, a melon seed that gets turned into soup while the melon itself goes completely uneaten, and a whole world of leafy greens that have been central to West African cooking for generations but that most people outside the region have never heard of.

Part 2 drops in two weeks — Ronke gets into the palm oil controversy, Nigerian street food, and the misinformation about African food she's spent nearly 20 years correcting. Don't miss it.

📍 Find Ronke:

- Instagram: @9jafoodie

- Products

- YouTube

- Healthy Nigerian Food

Hang out with me: Food: ⁠⁠⁠⁠⁠⁠@tastytrailstravelpod⁠⁠⁠⁠⁠⁠

Life in Korea: ⁠⁠⁠⁠⁠⁠@wherewefindhome⁠⁠⁠⁠⁠⁠

Identity & Belonging: ⁠⁠⁠⁠⁠⁠Substack⁠⁠⁠⁠⁠⁠✨

In part two of our Colombia conversation, Caro from Colombian Foodie takes us deeper into the culture — past the well-known dishes and into the food that shapes daily life. We talk about the role soup plays at every meal (yes, even when it's 30 degrees out), the street food scene from Cali to the coast, and the nightlife food culture that ends with a bowl of consommé at 4am.

We also get into something that doesn't come up enough: Colombian fruit. Caro introduces me to chontaduro — a fruit that smells a little funky, has the texture of a potato, and apparently tastes incredible with salt and honey.

And then there's the fact that Colombia has over 2,000 fruit varieties, many of which are still being rediscovered.

There's a whole movement around it, and honestly it deserves its own episode.We close out with holiday food traditions, the unexpected universality of Russian salad, indigenous and African food influences, and Caro's genuinely difficult answer to the last meal question.

Part 2 delivers.

🌿 Connect with Caro:

- Instagram: @colombian_foodie_blog

- TikTok & YouTube: @ColombianFoodie

- Website

✨ Coming up next:More food & culture stories from around the worldIf you enjoy travel that’s centered around food, culture, and real experiences, don’t forget to like, subscribe, and turn on notifications so you don’t miss what’s next.

Hang out with me: Food: ⁠⁠⁠⁠⁠@tastytrailstravelpod⁠⁠⁠⁠⁠

Life in Korea: ⁠⁠⁠⁠⁠@wherewefindhome⁠⁠⁠⁠⁠

Identity & Belonging: ⁠⁠⁠⁠⁠Substack⁠⁠⁠⁠⁠✨

Caro — the Colombian food blogger behind Colombian Foodie — grew up in Cali, has been living in Berlin since 2014, and has spent years teaching people outside Colombia how to make empanadas, arepas, and the dishes that shaped her.

In this first part of our conversation, she gives us a real, grounded introduction to Colombian cuisine — not the tourist version, but the one that comes from actually growing up there.

We talk about the foundations: bandeja paisa, sancocho, lechona, tamales, and empanadas — where they come from, what they're made of, and why so many of them are hearty enough to feed a day of mountain labor.

Then we go deep on arepas. Like, really deep.

Over 130 varieties, the difference between how Colombians and Venezuelans eat them, and why the women who wake up at 3am to make them from real corn deserve a lot more credit than they get.

Part 2 is coming — street food, soups, fruit you've never heard of, and Colombian food abroad. Subscribe so you don't miss it.

🌿 Connect with Caro:- Instagram: @colombian_foodie_blog

- TikTok & YouTube: @ColombianFoodie

- Website

Hang out with me: Food: ⁠⁠⁠⁠@tastytrailstravelpod⁠⁠⁠⁠

Life in Korea: ⁠⁠⁠⁠@wherewefindhome⁠⁠⁠⁠

Identity & Belonging: ⁠⁠⁠⁠Substack⁠⁠⁠⁠✨

Planning a trip to Georgia? This episode is your ultimate introduction to Georgian food, culture, and travel experiences you won’t find in guidebooks.

In this episode, I sit down with a local host from Tbilisi who runs immersive cooking classes for travelers. We explore the rich traditions behind Georgian cuisine, including the famous supra (a traditional feast led by a toastmaster), the role of food in bringing people together, and the surprising diversity of dishes across the country.

You’ll learn about iconic foods like khachapuri (Georgia’s famous cheese bread), lesser-known traditional dishes, and how Georgia’s location along the Silk Road has shaped its unique flavors.

We also cover:
– What to eat in Georgia beyond khachapuri
– Traditional Georgian food culture and hospitality
– Regional differences in Georgian cuisine
– Vegetarian-friendly Georgian dishes
– Travel tips for visiting Georgia like a local
– Why food is central to Georgian identity

Whether you’re planning a Georgia itinerary, looking for unique travel destinations, or just love food-focused travel, this episode will inspire your next adventure.

Connect with Irma and take her classes:

- Website: https://www.georgianflavors.com/

- Instagram: @georgian_flavors

- Trip Advisor: Georgian Flavors

Hang out with me: Food: ⁠⁠⁠⁠@tastytrailstravelpod⁠⁠⁠⁠

Life in Korea: ⁠⁠⁠⁠@wherewefindhome⁠⁠⁠⁠

Identity & Belonging: ⁠⁠⁠⁠Substack⁠⁠⁠⁠✨

Namaste and welcome back to Tasty Trails Travel Pod! 🌏✨

In this episode, we’re heading to Northern India with returning guest Sahana Kulur—travel writer, architect, and passionate vegetarian foodie. After exploring Southern Indian cuisine in her last visit, Sahana is back to guide us through the rich, diverse, and flavor-packed world of Northern Indian food.

We dive deep into the vibrant street food culture of Varanasi—one of the oldest living cities in the world. From crispy kachori sabzi and tangy chaats to creamy lassi and the iconic winter delicacy malaiyyo, this episode is a feast for your ears (and will definitely leave you craving Indian food).

Along the way, we explore:

• The key differences between Northern and Southern Indian cuisine
• How history, religion, and geography shape food culture
• Must-try dishes in Varanasi (and what to skip)
• Street food tips to stay safe while eating like a local
• The fascinating contrasts that make Varanasi so unique

⚠️ Fair warning: You will want Indian food after this episode.

If you enjoyed this episode, be sure to follow, rate, and share with a fellow food lover.

Happy listening—and happy eating! 🍛

Connect with Sahana: ⁠⁠https://vacaywork.com/⁠⁠

Email: ⁠⁠sahana@vacaywork.com⁠⁠

⁠⁠Instagram⁠⁠

⁠⁠Facebook⁠⁠

⁠⁠Pinterest⁠

MY INDIA TRAVEL RECS

🎥 Don’t forget to check out the YouTube vlog from this trip

Hang out with me: Food: ⁠⁠⁠@tastytrailstravelpod⁠⁠⁠

Life in Korea: ⁠⁠⁠@wherewefindhome⁠⁠⁠

Identity & Belonging: ⁠⁠⁠Substack⁠⁠⁠✨

This week, we’re heading back to Southern India with a replay of one of my favorite conversations—just as I’m about to land in India for the very first time (!!).

In this episode, I’m joined by Sahana, a passionate travel blogger and food enthusiast from India. Sahana shares her deep connection to Indian cuisine, discussing how her family's love for food has shaped her appreciation for both home-cooked meals and the rich, diverse flavors of Indian street food.

We dive into why some travelers find Indian cuisine overwhelming—covering spice levels, unique ingredients like cardamom and cinnamon, and cultural aspects such as eating with hands.

Sahana gives us essential tips for finding authentic Indian food and how to avoid the dreaded Delhi belly!

We also talk about traditional meals, how festivals like Ganesha Chaturthi are celebrated with elaborate dishes, and the intricate process of making beloved South Indian foods like dosa and chutney.

If you're curious about what to eat in India, especially in Southern India, or looking for travel tips for India, this episode will satisfy your appetite for knowledge on Indian food and culture!

Connect with Sahana: ⁠https://vacaywork.com/⁠

Email: ⁠sahana@vacaywork.com⁠

⁠Instagram⁠

⁠Facebook⁠

⁠Pinterest⁠

Hang out with me: Food: ⁠⁠⁠@tastytrailstravelpod⁠⁠⁠

Life in Korea: ⁠⁠⁠@wherewefindhome⁠⁠⁠

Identity & Belonging: ⁠⁠⁠Substack⁠⁠⁠✨

Is Chicago pizza really all about deep dish? Not exactly.

In this episode of Tasty Trails Travel Pod, we explore the real story behind Chicago pizza culture, from the famous deep dish pizza tourists know to the tavern-style thin crust locals actually grew up eating.

We talk about:
🍕 The history of Chicago-style deep dish pizza
🍕 What tavern-style pizza is — and why Chicagoans love it
🏙️ How neighborhoods shaped Chicago’s food scene
🧀 Why pizza in Chicago is more than food — it’s identity

If you’re interested in Chicago food, pizza history, and travel through cuisine, this episode will change the way you think about one of America’s most famous food cities.

🎧 Listen on Spotify, Apple Podcasts & more
🌍 More food and travel stories on Tasty Trails Travel Pod

Connect with Jon and join a tour!

- Website

- Instagram: @chicagopizzatours

Hang out with me: Food: ⁠⁠@tastytrailstravelpod⁠⁠

Life in Korea: ⁠⁠@wherewefindhome⁠⁠

Identity & Belonging: ⁠⁠Substack⁠⁠✨

It’s been one month since I moved to Kazakhstan, and in this episode I’m sharing what life in Almaty has really been like so far. I start with a broad overview of Kazakhstan — the ninth largest country in the world and the largest landlocked country, located in Central Asia — before diving into the personal side of relocating here.

From a chaotic travel day and an unexpected overnight in Istanbul, to apartment hunting, navigating bureaucracy, adjusting to a ten-hour time difference, and beginning boxing lessons entirely in Russian, this episode captures the reality of settling into a new country.

Watch on Youtube

📸 Follow the Journey: Hang out with me: Food: ⁠@tastytrailstravelpod⁠

Life in Korea: ⁠@wherewefindhome⁠

Identity & Belonging: ⁠Substack⁠✨

What should you really eat in New York City beyond pizza and bagels?In this episode, I’m joined by Scott Goodfriend, founder of Ultimate Food Tours NYC, to explore the incredible diversity of New York food culture. From regional Chinese cuisine in Chinatown NYC to Central Asian markets in Brighton Beach Brooklyn, we talk about how food tells the story of immigration, neighborhoods, and identity in the city.You’ll learn:🍜 How to find authentic food in NYC neighborhoods🥟 The difference between tourist spots and local favorites🗺️ Underrated food neighborhoods in New York 🍔 Viral foods in NYC that are actually worth the hype🚇 The NUMBER ONE TIP when visiting New York - and it's not what you think! Whether you’re planning a trip or just love learning about food, travel, and culture, this NYC food guide will give you a deeper, more meaningful way to experience the city.Connect with Scott and take a tour: Instragram:  @ultimatefoodtours  https://www.instagram.com/ultimatefoodtours/ Website: https://ultimatefoodtours.com/ Resources: ACLU: https://www.aclu.org/actionNational Immigration Law Center: https://www.nilc.org/ Minnesota Resources: https://linktr.ee/MutualAidMN50501 Hang out with me on Instagram: FOOD: @tastytrailstravelpod / tastytrailstravelpod TRAVEL: @tasty.trails.travel / tasty.trails.travel

This week the episode is a vlog, and it's up on Youtube, all about my trip to Finland!!

Check it out here

This was my first real vacation in two years—no work, no laptop, just pure adventure—and I couldn’t have picked a better place than Finland 🇫🇮❄️In this episode of Tasty Trails Travel, I’m sharing my winter journey through Helsinki, Lapland, and beyond, including:

• An overnight train to Rovaniemi (aka Santa Claus’ hometown 🎅)

• Visiting Santa Claus Village and crossing the Arctic Circle
• An icebreaker cruise where we walked and swam in frozen seas 🧊
• Seeing the Northern Lights (just a little!)
• Ethically run reindeer sleigh rides
• Staying in a glass igloo hotel for my birthday ✨

• Finnish saunas, great food, and lots of hot drinks
• A winter day trip to Tallinn, Estonia
• Ending the trip back in Helsinki with amazing meals and city wandering

-Dog sledding with the fastest, happiest pups ever 🐕❄️I also talk about traveling in low season, researching ethical animal tourism, and why this trip meant so much to me after a long stretch without a real break.If you love winter travel, slow travel, cozy vibes, or just living vicariously through cold-weather adventures—this one’s for you.

Hang out with me: Food: ⁠@tastytrailstravelpod⁠

Life in Korea: ⁠@wherewefindhome⁠

Identity & Belonging: ⁠Substack⁠✨

In this episode, we travel to Australia to explore Native Australian bush foods and the deep cultural knowledge behind them with Auntie Dale Chapman — Aboriginal chef, educator, and founder of My Dilly Bag.

With more than 25 years at the heart of Australia’s bush food movement, Auntie Dale shares how Indigenous food knowledge has been passed down for over 65,000 years through storytelling, seasonality, and deep connection to Country. We talk about powerful native ingredients like lemon myrtle, wattleseed, bush tomatoes, and bunya nuts, how food acts as medicine, and why sustainability and respect for land are central to Aboriginal foodways.

This conversation goes far beyond recipes — it’s about culture, wellness, education, and honoring the world’s oldest continuous living food traditions.

Connect with Auntie Dale: - mydillybag.com.au- Instagram: @my.dillybag- Facebook: My Dilly Bag

Hang out with me: Food: ⁠@tastytrailstravelpod⁠

Life in Korea: ⁠@wherewefindhome⁠

Identity & Belonging: ⁠Substack⁠✨

What does food science actually mean — and how does it shape what we eat, how food tastes, and even how humans evolved?

In this episode, I’m joined by Dr. Bryan Quoc Le, a food scientist with a PhD, author of 150 Food Science Questions Answered, and the creator of an upcoming documentary on flavor chemistry called The Flavor Matrix. Together, we explore the science behind flavor, fermentation, and umami — and how culture, psychology, and sustainability are deeply intertwined with what ends up on our plates.

We talk about:

• What food science really is (and what it isn’t)

• How flavor is created at scale

• Plant-based meats and the future of food

• Fermentation, umami, and why taste is culturally learned

• Indigenous food knowledge and lost food traditions

• Why cooking may be one of the most important reasons humans evolved

This episode is a deep, curious conversation about food as culture, science, and survival — and why paying attention to what we eat matters more than ever.

- Watch the trailer for The Flavor Matrix: https://vimeo.com/1114030763- Visit the website - Check out 150 Food Science Questions Answered

Hang out with me: Food: ⁠@tastytrailstravelpod⁠

Life in Korea: ⁠@wherewefindhome⁠

Identity & Belonging: ⁠Substack⁠✨

I’ve officially said chau to Argentina — after five incredible years of living there. 🇦🇷

Whenever I leave a place that’s meant a lot to me, I write a “10 Things I Hate About You”-style love letter. It’s part poetry, part therapy, and all nostalgia.

I'm sharing all the different poems I've written about the places that have meant something to me - culminating in Argentina!! I wrote and recorded this a few years back, but everything still holds true today - except multiply my emotions by a billion.

Hang out with me: Food: ⁠@tastytrailstravelpod⁠

Life in Korea: ⁠@wherewefindhome⁠

Identity & Belonging: ⁠Substack⁠✨

A little late… but worth the wait. 🦃✨

This special Thanksgiving episode is all about gratitude—from Argentina to the people and places that shape our lives.
After moving out of Argentina after five years, I’m reflecting on the community, food, friendships, and experiences that changed me forever. And I asked YOU what you’re grateful for this year.
Tune in for a joyful, heartfelt collection of voice notes from listeners around the world sharing the big and small things that made 2025 meaningful.
Happy Thanksgiving & happy holidays, friends. ❤️🦃🌎

Food, travel, community, connection—it’s all here.

Hang out with me: Food: ⁠@tastytrailstravelpod⁠

Life in Korea: ⁠@wherewefindhome⁠

Identity & Belonging: ⁠Substack⁠✨

I’m back, baby — Season 2 is officially here! 🎙️

It feels so good to have the mic out again after taking a little break to travel (and, honestly, to breathe). To ease back in, I’m picking up right where we left off with Travel Disasters: Part 2 — because let’s be real, the travel chaos never truly ends.

In this episode, I’m talking about all the fun stuff we love to hate: bedbugs, stolen passports, scams, and lost valuables — plus how to avoid them, deal with them, and keep your sanity (and sense of humor) when things go sideways on the road.

This one’s for anyone who’s ever been bitten, scammed, or left wondering why they didn’t just stay home — but knows deep down that even the disasters make the best stories.

✈️ Here’s what I cover:

• Bedbugs and other “small pleasures” 😬

• Pickpockets, stolen passports, and what to do next

• Classic travel scams (and how not to fall for them)

• The realities of staying calm when it all hits the fan

• How to find the bright side — because there is one

So grab your headphones and let’s kick off Season 2 with some painfully relatable (and surprisingly useful) travel tales.

****Don't forget to send your voice notes in for the Thanksgiving episode coming up in two weeks!!

-Last year's episode on Spotify: https://open.spotify.com/episode/5pgp2RBPgeeFlwC22hSTZg?si=8d8f7817b8fb4d54

-Send a DM on Instagram: @tastytrailstravelpod: https://www.instagram.com/tastytrailstravelpod/

-Email a voice note: tastytrailstravelpod@gmail.com

Ever had your luggage disappear? Dealt with food poisoning abroad? Missed a flight by minutes? You’re not alone. In this repurposed episode from Diary of a Digital Nomad, I am sharing real-life travel mishaps, what I learned, and my best tips for staying sane when things don’t go according to plan.

Learn:

• How to avoid lost luggage (and what to pack in your carry-on)

• What to do if you get sick abroad

• How to prep for — and recover from — missed flights

• Travel health advice, packing hacks, and why travel insurance is your best friend

This is Part 1 of our Travel Disasters series — tune in next week for more real talk and smart solutions to common traveler struggles.

Perfect for: digital nomads, solo travelers, backpackers, frequent flyers, and anyone planning their next trip!

👉 Subscribe for weekly episodes with travel tips, cultural insights, and stories from the road.

Hang out with me: Food: ⁠@tastytrailstravelpod⁠

Life in Korea: ⁠@wherewefindhome⁠

Identity & Belonging: ⁠Substack⁠✨

Whether you’re a seasoned traveler or prepping for your first flight, this episode is your airport survival kit. I'm throwing it back to one of my most-loved episodes from Diary of a Digital Nomad, filled with 14 tips to make airport travel smoother, saner, and (dare I say?) enjoyable. From security line etiquette to the magic of airport lounges, I cover it all—frustrations, funny moments, and lessons learned the hard way.

If you’ve ever sprinted to a gate, cursed the TSA line, or rolled your eyes at a gate hog, this one’s for you.

✈️ Got a travel story or airport pet peeve? DM me @tastytrailstravelpod or reply below—I’d love to hear it.
🎧 Listen in and make your next airport experience a little more human.

Hang out with me: Food: ⁠@tastytrailstravelpod⁠

Life in Korea: ⁠@wherewefindhome⁠

Identity & Belonging: ⁠Substack⁠✨

🎉 Happy Independence Day, Argentina! To celebrate, we’re serving up a second helping of one of our most beloved episodes — a vibrant, flavorful conversation with Pato from Las Chicas de La Tres, the heart and soul of the Mercado Central in Buenos Aires.

If you’ve ever wondered what Argentine food culture really feels like — from empanadas and tortillas to local love, loyalty, and a dash of street food stardom — this is the episode for you. We chat about the power of food to bring people together, how their tiny kitchen feeds a rotating crowd of loyal locals and international visitors, and what it’s like to run a restaurant as a couple and business partners.

This episode is entirely in Spanish, so if you're a Spanish speaker or learning the language, dive in! And if you’ve seen them on Netflix’s Street Food: Latin America, you know this isn’t just food — it’s pure heart.

🎧 Listen, laugh, and maybe even plan your next meal (or trip) around their unforgettable story.

🎉 ¡Feliz Día de la Independencia, Argentina! Para festejar, les traigo una segunda porción de uno de los episodios más queridos: una charla llena de sabor y emoción con Pato de Las Chicas de La Tres, el alma del Mercado Central en Buenos Aires.

Hablamos de lo que significa la comida argentina como espacio de encuentro, del día a día en su cocina vertiginosa, de sus fieles clientes (algunos con platos fuera de menú personalizados), y de cómo fue aparecer en Street Food Latinoamérica de Netflix. También exploramos cómo equilibran ser pareja y socias, la magia de las empanadas, y los sueños que tienen para el futuro.

Este episodio está completamente en español, así que si hablás el idioma o lo estás aprendiendo, ¡no te lo pierdas! Y si ya las viste en Netflix, sabés que su historia va mucho más allá de la comida: es puro corazón.

🎧 Escuchalo, compartilo y quizás te inspires para tu próxima comida... o tu próximo viaje.

Hang out with me: Food: ⁠@tastytrailstravelpod⁠

Life in Korea: ⁠@wherewefindhome⁠

Identity & Belonging: ⁠Substack⁠✨

Shout out to anyone who gets the reference in the Title ;)

Originally aired on Diary of a Digital Nomad, this throwback episode is landing just in time for the 4th of July—because honestly, it feels more important than ever to talk about what “home” means.

In this episode, I share 7 reflections I’ve had about the United States since living and traveling abroad. Some are light, some are a little heavy, and some might hit especially hard right now—like why it’s okay to feel conflicted about patriotism, how work culture affects our lives, and what I’ve learned from seeing how other countries do things differently.

I also talk about the distinction between a country and its government—and why I still believe there’s a lot worth loving, celebrating, and fighting for.

Whether you’re celebrating, grieving, or just questioning what independence even means this year, you’re not alone. Let this be a space to reflect, feel, and maybe even find a little hope.

💬 QOTD: What do you love about your country—and what have you learned from others? Share your answer on Spotify or DM me on Instagram @tastytrailstravelpod

🎧 Bonus food episodes from the U.S.:

• Ep. 12 – USA

• Ep. 34 & 35 – Gullah Geechee Food & Culture

• Ep. 36 – Thanksgiving

• Ep. 51 – Lakota Traditions

• Ep. 52 – Food Sovereignty

• Ep. 53 – New York Bagels

  
  

  Hang out with me: Food: ⁠@tastytrailstravelpod⁠

  Life in Korea: ⁠@wherewefindhome⁠

  Identity & Belonging: ⁠Substack⁠✨

This week, I’m bringing back a favorite episode — a rich and delicious conversation with Sahar about Persian food, culture, and what life in Iran is really like beyond what most people ever get to see.

We talk about everything from sour stews and rice bellies to tahdig, kebabs, Nowruz traditions, and Sahar’s experience growing up in Tehran. You’ll learn about the incredible diversity across Iran’s regions — and yes, we even touch on controversial dishes involving sheep’s heads and yogurt drinks.

Sahar is warm, hilarious, and generous in sharing what Persian food means to her — and I walked away hungry and more connected to a place I knew very little about.

Whether this is your first time hearing the episode or you're tuning in again, I hope it leaves you curious, comforted, and craving saffron rice.

Hang out with me: Food: ⁠@tastytrailstravelpod⁠

Life in Korea: ⁠@wherewefindhome⁠

Identity & Belonging: ⁠Substack⁠✨

In this week’s solo shorty, we’re going global and nostalgic.

I’m ranking my favorite Italian cheeses, reminiscing on iconic snacks from the 1990s, and sharing a few surprising nuggets of food etiquette from around the world — including why you should never break your spaghetti in Italy, when it's okay to slurp your noodles, and how eating with a spoon can actually change your life.

It’s a little nerdy, a little nostalgic, and very, very food-loving.
🎧 Listen in — and don’t forget to head to YouTube or Spotify video to catch all the visuals!
💬 Got a cheese opinion, ’90s snack memory, or etiquette tip to share? Drop a comment or DM me on Instagram — I want to hear from you!

#ItalianCheese #90sSnacks #FoodEtiquette #FoodPodcast #TravelThroughFood #TastyTrailsTravelPod #Burrata #GlobalFoodCulture

🎥 Watch now to learn, laugh, and maybe get a little hungry.
👇 Tell me in the comments: What’s your favorite cheese? Which ’90s snack lives rent-free in your memory?

Hang out with me: Food: ⁠@tastytrailstravelpod⁠

Life in Korea: ⁠@wherewefindhome⁠

Identity & Belonging: ⁠Substack⁠✨

Ready for a light and fun episode all about food takes? In this solo shorty episode, I’m diving into some of my most opinionated lists — and I want to hear yours too!

We’re talking:
🥔 My favorite ways to eat potatoes (and the one potato dish I really can’t stand)
🍟 The ultimate french fry shape ranking (you might be surprised)
🍝 My top pasta shapes — and the one pasta I truly dislike
🥩 The meat dishes I still miss after 9 years of being vegetarian

This is a safe space for strong food opinions — whether you’re #TeamStinkyCheese, a spaghetti lover (or hater), or have hot takes on hash browns.

👉 Listen in and then head over to Instagram or Spotify comments and tell me YOUR food faves and controversial picks. Let’s nerd out on food together!

#FoodPodcast #PotatoLover #FrenchFriesRanking #PastaShapes #VegetarianPodcast #FoodOpinions #FunFoodEpisode #TastyTrailsTravelPod

Hang out with me: Food: ⁠@tastytrailstravelpod⁠

Life in Korea: ⁠@wherewefindhome⁠

Identity & Belonging: ⁠Substack⁠✨

This week, we’re heading to Gothenburg, Sweden to sit down with Michelin-starred chef Håkan Thörnström — a culinary storyteller with decades of experience turning local, seasonal ingredients into unforgettable meals.

Håkan shares how growing up with a garden, a coastline full of seafood, and the scent of his grandmother’s baking shaped his lifelong relationship with food.

We talk about his passion for ingredient-driven cooking, why he prefers partnering with foragers and small producers over big suppliers, and what makes Nordic cuisine so distinct — clean flavors, seasonal simplicity, and deep respect for nature.

He walks us through iconic Swedish traditions like the smörgåsbord and Midsummer celebrations, tells us why Swedish pancakes are rarely found in restaurants, and shares a behind-the-scenes look at what it was like to cook for the Nobel Prize dinner — twice.

We even talk about coffee culture, cinnamon buns, and his unexpectedly strong opinions about licorice.

Whether you’re planning a trip to Sweden, love Nordic flavors, or just want to hear a down-to-earth chef talk about food as a way of life, this episode is packed with warmth, insight, and inspiration.

🎧 Full video also available on YouTube — just search Tasty Trails Travel and hit subscribe.

Connect with Håkan at his restaurants

Hang out with me: Food: ⁠@tastytrailstravelpod⁠

Life in Korea: ⁠@wherewefindhome⁠

Identity & Belonging: ⁠Substack⁠✨

What if a meal could change how you see an entire continent?

In this episode, I sit down with Omar, a home cook from Zanzibar, Tanzania, now living in Buenos Aires, where he runs a beloved Swahili food experience from his home. His dishes — rich with coconut, cassava leaves, mango soup, and warm spices — blend East African, Arab, Indian, and colonial influences into something truly special.

We talk about:

• Why ugali is a cornerstone of East African cooking

• The bold, sour magic of green mango soup

• Cooking as cultural storytelling — and a bridge between worlds

• Street food, snacks, and childhood memories from Zanzibar

• How Omar uses his restaurant to challenge narrow narratives about Africa

Whether you’re curious about Tanzanian food, inspired by cultural fusion, or just love a good story shared over a soulful dish, this episode will warm your heart and wake up your appetite.

🎧 Listen now — and don’t forget, you can also watch the full episode on YouTube at Tasty Trails Travel Pod.
📍 Visiting Buenos Aires? Look up Omar’s pop-up experience: it’s more than a meal — it’s a conversation.

Connect with Omar

- Instagram: @Afrikasana_swahili

- Email: afrikasana@yahoo.com.ar

- Afrika Sana Restaurant

Hang out with me: Food: ⁠@tastytrailstravelpod⁠

Life in Korea: ⁠@wherewefindhome⁠

Identity & Belonging: ⁠Substack⁠✨

With 17,000 islands and hundreds of dialects, Indonesia is one of the most culturally rich — and culinarily overlooked — countries in the world.

In this episode, I’m joined by William Wongso: chef, baker, food ambassador, and the man who once taught Gordon Ramsay how to make rendang (yes, really). William has spent decades traveling across Indonesia and the globe to share the country’s extraordinary food traditions — from street food in Jakarta to stews simmered for hours in West Sumatra.

We talk about:

• The real story behind beef rendang and how it became a national dish

• Why Indonesian cuisine is still underrepresented internationally

• The importance of culinary storytelling and “gastro diplomacy”

• Cultural pride, food preservation, and teaching taste over recipes

• Travel tips you won’t find on Google — from spicy blood-mixed salads to street satay secrets

If you’ve ever fallen in love with a meal while traveling — or wondered why Indonesian food isn’t as globally known as Thai or Vietnamese cuisine — this episode will open your eyes and stir your appetite.

🎧 Listen now and don’t forget — you can also watch the full conversation on YouTube!
📲 Share with a foodie or traveler in your life who needs to hear this one.

Connect with William:

@williamwongso

Hang out with me: Food: ⁠@tastytrailstravelpod⁠

Life in Korea: ⁠@wherewefindhome⁠

Identity & Belonging: ⁠Substack⁠✨

What does it take to navigate culinary school, sharp knives, hot pans — and the food industry — without sight?

In this powerful episode, I’m joined by chef and founder of The Blind Kitchen, Debra Erickson, who shares how vision loss shaped her journey into the kitchen and led her to create over 90 adaptive tools and strategies for blind and visually impaired cooks. We talk about inclusive design, the psychology of confidence in the kitchen, how tech is transforming accessibility, and the cultural misconceptions that still exist around blindness and ability.

Debra’s story is about more than food — it’s about reclaiming independence, joy, and identity through cooking. Whether you’re passionate about inclusive design, love hearing stories of innovation and resilience, or simply want to learn how to be a better ally in your own kitchen, this episode is for you.

✨ Don’t forget: If you know someone who could benefit from these tools or insights, please share this episode. You never know who might need it.

🎧 Learn more at theblindkitchen.com

Connect with Debra:

- Email: info@theblindkitchen.com

- YouTube

- Facebook

- Instagram

- LinkedIn

Hang out with me: Food: ⁠@tastytrailstravelpod⁠

Life in Korea: ⁠@wherewefindhome⁠

Identity & Belonging: ⁠Substack⁠✨

What happens when you blend Turkey’s rich, vibrant breakfast traditions with Argentina’s bold, expressive wines? You get a brunch worth talking about — and tasting!

In this shorty episode, I’m joined by Chef Nil and sommelier Eleonora to talk about our upcoming Turkish brunch event in Buenos Aires.

We chat about Turkish breakfast staples, the magic of meze, why Argentine wines are surprisingly perfect pairings, and the cultural similarities that make this collaboration so fun.

If you’re local, come join us on Saturday, May 17th at 12 PM at Pain y Vin — tickets available NOW - just click the link in the bio!

And even if you're not in town, this mini episode is a delicious peek into how food brings people (and cultures) together.

GET YOUR TICKETS NOW!

Connect with Eleonora: @painetvin

Connect with Chef Nil: @nilhomecooking

Hang out with me: Food: ⁠@tastytrailstravelpod⁠

Life in Korea: ⁠@wherewefindhome⁠

Identity & Belonging: ⁠Substack⁠✨

Think Belgian beer is just about strong ales and fancy glasses? Think again.

In this episode, I sit down with Breandán — Irish writer, podcaster, and long-time Belgian resident — to explore the rich, quirky, and surprisingly complex world of Belgian beer. From ancient monasteries and spontaneous fermentation to UNESCO recognition and regional pride, we dive deep into what makes Belgium’s beer culture truly one-of-a-kind.

We talk:

• The real story behind Trappist beers (it’s not what you think)

• How beer became part of Belgium’s national identity

• Classic Belgian styles you need to try — and how to pair them with food

• Tips for finding the best beer bars (hint: it’s not always the tourist favorites)

• Why brewers are often the most “interesting” characters you’ll meet 🍻

Whether you’re a casual beer drinker or full-on foam-forward fanatic, this episode will leave you thirsty for more — in the best way.

**Connect with Breandán**

Instagram: ⁠@belgiansmaak⁠

⁠Belgian Smaak website⁠

⁠Listen to Belgian Smaak on Apple⁠

⁠Listen to Belgian Smaak on Spotify⁠

⁠Listen to Belgian Smaak ⁠

Hang out with me: Food: ⁠@tastytrailstravelpod⁠

Life in Korea: ⁠@wherewefindhome⁠

Identity & Belonging: ⁠Substack⁠✨

In this rich and flavorful episode, I sit down with Lebanese chef and luxury event designer Tara Khattar to explore what makes Lebanese food and hospitality so extraordinary.

Tara shares how food in Lebanon is so much more than sustenance—it's a love language, a cultural expression, and a celebration of life itself.

From the abundant mezze spreads of restaurants to the soulful home-cooked stews passed down through generations, she paints a vibrant picture of Lebanese cuisine and the traditions behind it.

We talk about the difference between restaurant food and home cooking in Lebanon, the culture of generosity in hosting, and how Tara’s upbringing and experiences—from Lebanon to France to New York—have shaped her approach to food and events.

She also opens up about her time on Top Chef France and Chopped, the challenges of being in the spotlight, and how she built her successful all-in-one luxury events company, Maison Tara.

Whether you're curious about Middle Eastern food, looking for a peek behind the scenes of the culinary world, or just love hearing about cultures that celebrate life through food, this episode is a warm, joyful, and inspiring listen.

**Connect with Chef Tara

Instagram - @tarakhattarofficial

Maison Tara Website - https://maisontara.co/

Maison Tara Instagram: @maisontara.co

Hang out with me: Food: ⁠@tastytrailstravelpod⁠

Life in Korea: ⁠@wherewefindhome⁠

Identity & Belonging: ⁠Substack⁠✨

Step into the forests of Italy and uncover the world of real truffle hunting with expert guide Matteo!

In this episode, we explore the mystique behind Italian truffles, the rigorous training of truffle dogs, the truth about fake truffle products, and what makes these earthy delicacies so rare—and expensive.

Matteo shares how this ancient (and secretive!) tradition has been passed down through generations, the difference between black and white truffles, what to know about truffle season in Italy, and the best ways to eat truffles like a local.

You’ll also get the inside scoop on his intimate truffle experiences for travelers—including forest foraging, fresh truffle cooking, and multi-course lunches with local wine.

🎧 You’ll learn:

• Why truffles are so valuable (and how to avoid fakes)

• What truffle dogs do, and how they’re trained

• Where and when to go truffle hunting in Italy

• Best dishes to enjoy fresh truffle (and what not to pair it with!)

• How Matteo turned a family tradition into immersive food experiences

Whether you’re a truffle lover, planning a trip to Italy, or curious about food traditions in Europe, this episode is full of flavor, fun, and fungi.

Connect with Matteo

Instagram: @matteo_truffles

Website: https://matteo-truffles.com/

Hang out with me: Food: ⁠@tastytrailstravelpod⁠

Life in Korea: ⁠@wherewefindhome⁠

Identity & Belonging: ⁠Substack⁠✨

Get ready to transport your taste buds and travel dreams straight to Thailand! In this vibrant episode, I sit down with Thai chef and YouTuber Chef Ramida to explore the colorful world of authentic Thai cuisine, regional cooking traditions, and cultural celebrations that make traveling Thailand so unforgettable.

We dive into beloved Thai dishes like spicy lab (minced meat salad), tangy som tam (papaya salad), creamy green curry, and of course, the ultimate dessert: mango sticky rice. Ramida shares stories from her childhood , family food traditions, and how her grandmother’s garden sparked a lifelong love of cooking.

🌊 But we don’t just talk food—we celebrate Songkran, Thailand’s epic New Year festival! Ramida offers a firsthand look at this iconic, multi-day water celebration and its deeper cultural meaning. From the lively street water fights in places like Bangkok and Bang Saen Beach to the beautiful rituals of pouring water over elders’ hands and honoring ancestors, we unpack how Songkran blends playfulness, family, and spiritual renewal. Learn about the traditional foods served during the holiday (yes, mango sticky rice makes another appearance!) and what makes this time of year so magical for locals and travelers alike.

🎧 In this episode:

• Must-try dishes from Eastern & Central Thailand

• The cultural significance of Thai ingredients & techniques

• Local tips for foodies traveling in Thailand

• Why Songkran is more than just a water fight

• Where to find great pad Thai in Bangkok (hint: it might be in a mall!)

• Chef Ramida’s cookbook & YouTube channel for Thai cooking at home

Whether you're planning your next trip to Thailand, dreaming of Thai street food, or just hungry for culture, flavor, and connection, this episode is your perfect introduction.

***

Connect with Chef Ramida

YouTube: @cheframidathaifoodexpert

Instagram: @chef_ramida

Ramida's Bangkok Recommendations

- White Flower Factory 

- KubKao' KubPla Emquartier

- Nara Thai Cuisine Siam Paragon

Hang out with me: Food: ⁠@tastytrailstravelpod⁠

Life in Korea: ⁠@wherewefindhome⁠

Identity & Belonging: ⁠Substack⁠✨

South African cuisine is a rich blend of cultures, history, and bold flavors, and no one brings it to life quite like Mogau Seshoene, aka The Lazy Makoti! 🇿🇦🥘

In this episode, we dive into the heart of South African food traditions, from braais (barbecues) and pap to the comforting spice of chakalaka.

Mogau shares how she’s preserving and modernizing classic dishes, making them accessible for home cooks everywhere.

Whether you're a fan of South African cuisine or just discovering it, this episode will transport your taste buds! 🎧🍛

🎙️ Tune in now and let us know—**what South African dish are you dying to try?**👇

Connect with Mogau:

Instagram: @thelazymakoti

Website

Buy her book - Hosting with The Lazy Makoti

Hang out with me: Food: ⁠@tastytrailstravelpod⁠

Life in Korea: ⁠@wherewefindhome⁠

Identity & Belonging: ⁠Substack⁠✨

New York is famous for its bagels, but what happens when you try to recreate that magic thousands of miles away?

In this special anniversary episode, I sit down with Jake Eichenbaum-Pikser, the owner of Sheikob’s Bagels, to talk about how he brought authentic New York-style bagels to Buenos Aires, Argentina.

We dive into the art of making a perfect bagel, the challenges of sourcing ingredients abroad, and what it means to introduce a beloved NYC food tradition to a new culture.

**Plus, we’re celebrating one year of the podcast with a giveaway!

If you're in Buenos Aires you've got the chance to win a bagel lunch at Sheikob's!! All you have to do to enter is:

- Follow both our accounts on Instagram

- Tag 3 friends

- Share the post to your stories

Have your entries in by Friday, March 28th at noon ART!!

Check out more details in the post HERE

If you’re a bagel lover, a foodie missing NYC, or just someone who loves the intersection of food and culture, this episode is for you!

🎧 Listen now and join the celebration!

Connect with Jake and visit Sheikob's

Instagram: @sheikobsbagels

Website

Palermo Soho Location

Las Cañitas Location

Hang out with me: Food: ⁠@tastytrailstravelpod⁠

Life in Korea: ⁠@wherewefindhome⁠

Identity & Belonging: ⁠Substack⁠✨

In this second part of my conversation with Linda and Luke Black Elk, we explore the significance of food sovereignty and its vital role in Indigenous communities today.

Linda unpacks the difference between food security and true sovereignty, while Luke shares how intergenerational knowledge and traditional food gathering help reclaim Indigenous identity.

We also discuss sustainable foraging, the power of trade networks, and how food connects us to culture, history, and community.

Plus, they share how their work is helping Native communities regain control over their food systems—and how you can be part of the movement.

Connect with Linda & Luke:

- Instagram: ⁠@linda.black.elk⁠

- Linda and Luke's work:

⁠NATIFs (North American Traditional Indigenous Food Systems )⁠

- ⁠Makoce Ikikcupi (Land Recovery)⁠

Hang out with me: Food: ⁠@tastytrailstravelpod⁠

Life in Korea: ⁠@wherewefindhome⁠

Identity & Belonging: ⁠Substack⁠✨

In this episode, I sit down with Linda and Luke Black Elk to explore the deep-rooted food traditions of the Lakota people.

We discuss how indigenous foods—like bison, corn, and the Three Sisters planting system—have influenced global cuisine, and the ongoing efforts to reclaim food sovereignty.

Linda and Luke share powerful stories about resilience, land access, and the cultural significance of traditional dishes like Bapa soup and wasna (pemmican).

This conversation sheds light on the history, science, and spirit behind indigenous foodways—an essential part of North America’s culinary heritage.

🎧 Tune in now to learn how food connects the past, present, and future of the Lakota people!

Connect with Linda & Luke

Instagram: @linda.black.elk

Linda and Luke's work:

NATIFs (North American Traditional Indigenous Food Systems )

Makoce Ikikcupi (Land Recovery)

Hang out with me: Food: ⁠@tastytrailstravelpod⁠

Life in Korea: ⁠@wherewefindhome⁠

Identity & Belonging: ⁠Substack⁠✨

In this episode, we dive into the vibrant street food and traditional dishes of Istanbul!

Nilufer, shares the must-try staples beyond kebabs—like Sultanahmet Köfte (Turkish meatballs), Balık Ekmek (fish sandwiches by the Bosphorus), Islak Hamburger (wet burgers), and the beloved Kumpir (loaded baked potatoes of Ortaköy).

We also break down the difference between döner, kebab, and dürüm, plus the influence of Turkey’s diverse regions on its cuisine.

But no culinary journey is complete without a sip of Turkey’s famous beverages!

We explore the deep-rooted tea culture, from strong black çay served in tulip-shaped glasses to the rich, velvety experience of Turkish coffee, complete with fortune-telling traditions.

From the bustling bridges of Karaköy to the rich food culture of the east, this episode is a feast for your ears! 🎧✨

Connect with Nilüfer:

Instagram: @nilhomecooking

Hang out with me: Food: ⁠@tastytrailstravelpod⁠

Life in Korea: ⁠@wherewefindhome⁠

Identity & Belonging: ⁠Substack⁠✨

What’s the real story behind tequila? In this episode, we’re heading to Jalisco, the heart of tequila production, to uncover its deep cultural roots, the challenges local producers face, and how to spot the real deal.

Plus, we’re exploring Jalisco’s must-try dishes—from rich, slow-cooked birria to the famous torta ahogada—and the surprising European influences on the region’s food and culture.

Whether you’re a tequila lover or a foodie, this episode will take you beyond the bottle and into the flavors of Mexico. 🍹🌮

Connect with Bex

Instagram: @cafe_ghostie

Tik Tok: Cafe_GhostieFacebook

Via her website bexbecasting.com/cafe-ghostie

Hang out with me: Food: ⁠@tastytrailstravelpod⁠

Life in Korea: ⁠@wherewefindhome⁠

Identity & Belonging: ⁠Substack⁠✨

How has Argentina’s wine culture evolved over the years?

Sommelier and Pain et Vin owner Eleanora Jezzi joins us from Buenos Aires to dive into Argentina’s deep-rooted wine traditions.

We discuss the country’s signature Malbec and Torrontés, how historical and economic shifts have shaped winemaking, and why younger generations are embracing simpler, more natural wines.

Plus, why do I like Chardonnay in Argentina but not elsewhere?

Tune in to discover the unique flavors and stories behind Argentine wine! 🍇🇦🇷

Connect with Eleonora:

Instagram: @painetvin

Visit Pain et Vin

Hang out with me: Food: ⁠@tastytrailstravelpod⁠

Life in Korea: ⁠@wherewefindhome⁠

Identity & Belonging: ⁠Substack⁠✨

Looking to spice up your love life? In this episode, we explore the fascinating world of aphrodisiac foods and how they’ve been used across cultures to boost attraction and desire.

From oysters and chocolate to unexpected ingredients, we uncover the science and myths behind these so-called 'sexy foods.'

Plus, we share expert-approved romantic dinner ideas to set the mood for a perfect date night.

Whether you're planning a special evening or just curious about the connection between food and romance, this episode has all the delicious details!

Connect with Amy:

-EatSomethingSexy.com-X (Twitter)

-Pinterest

Hang out with me: Food: ⁠@tastytrailstravelpod⁠

Life in Korea: ⁠@wherewefindhome⁠

Identity & Belonging: ⁠Substack⁠✨

If you’ve ever wondered what real Greek food is like beyond souvlaki and feta, this episode is for you! I’m joined by Elefteria, a Greek holistic medicine instructor with a deep love for cooking, passed down from her grandmother.

She takes us into the mountainous north of Greece, where foraging for wild greens and making delicate, paper-thin pies is a way of life. We talk about the region’s food traditions, from handmade spanakopita to the role of olive oil in daily meals—did you know many Greek families produce their own?

We also dive into the changing food culture in Greece, how modern convenience is shifting traditional eating habits, and why you’ll mostly find older generations shopping at the farmer’s market.

Plus, Elefteria shares her personal ritual of foraging capers and a little-known wild ingredient that’s part of an authentic Greek salad. Whether you're a foodie, a traveler, or just someone who dreams of dipping rustic Greek bread into fresh olive oil, you won’t want to miss this conversation!

Connect with Elefteria on Instagram @flowathens

Hang out with me: Food: ⁠@tastytrailstravelpod⁠

Life in Korea: ⁠@wherewefindhome⁠

Identity & Belonging: ⁠Substack⁠✨

El Salvador is a country full of history, resilience, and incredible flavors, yet it’s often overlooked by travelers. In this episode, I sit down with Ingrid, a writer and comedian Ingrid, who shares insights into Salvadoran cuisine, from pupusas to fermented foods. 

She takes us beyond the usual narratives to share what makes El Salvador truly special—from its deep Indigenous roots to the way history has shaped its cuisine.

Learn about unexpected cultural overlaps with Korean and Mediterranean flavors, the role of corn and rice flour, and how migration has influenced food, shaping flavors both in El Salvador and abroad.

Plus, hear about Ingrid’s favorite pupusa filling and the best way to enjoy this iconic dish!

If you’ve ever been curious about El Salvador or want a deeper understanding of its food and culture, this conversation is for you. Hit play and join us on this journey! 🎧✨

Connect with Ingrid: 

- Twitter

- Instagram

- BlueSky

- TikTok

- YouTube

- Ingfommercial (newsletter)

Hang out with me: Food: ⁠@tastytrailstravelpod⁠

Life in Korea: ⁠@wherewefindhome⁠

Identity & Belonging: ⁠Substack⁠✨

In this episode, I sit down with Tyrishma Allen, the owner of Sug Sug Bakery, a Virgin Islands-inspired bakery based in Boston.

We dive into the vibrant culture and food of the U.S. Virgin Islands, where Tyrishma was born, and she shares fascinating insights about the islands' history, cuisine, and traditions.

From the rich tropical flavors of guava and soursop to classic dishes like conch in butter sauce, saltfish, and Johnny cake, Tyrishma paints a delicious picture of her heritage.

We also talk about her favorite local festivals, the Danish influences on the islands, and how she's keeping the flavors of the Virgin Islands alive in her bakery.

Plus, she reveals her latest culinary challenge—cooking conch at home! Whether you’re a foodie, a culture lover, or just curious about the Caribbean, this episode is packed with flavor and fun.

Connect with Tyrishma:

Instagram

Sug Sug Bakery website

Via email: creativity.planning@gmail.com

Hang out with me: Food: ⁠@tastytrailstravelpod⁠

Life in Korea: ⁠@wherewefindhome⁠

Identity & Belonging: ⁠Substack⁠✨

We're back this week with Severin Simko for more on Slovakian food!

We're diving into the nuances of Slovakian food and exploring their connection with the Czechs and how the history of the two countries has affected their relationship and cultures today.

From sourdough bread to savory "French toast" with a twist, and the country's love of beer, this episode offers a taste of Slovak life.

Hang out with me: Food: ⁠@tastytrailstravelpod⁠

Life in Korea: ⁠@wherewefindhome⁠

Identity & Belonging: ⁠Substack⁠✨