WEBVTT - Luke’s Diner: The Korean Vegan

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<v Speaker 1>I Am all in Again.

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<v Speaker 2>Oh, let's I Am all in again with Scott Patterson

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<v Speaker 2>and iHeartRadio Podcast.

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<v Speaker 1>Hey everybody, Scott Patterson, I Am all In Podcast one

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<v Speaker 1>eleven productions. iHeartRadio Media, iHeart Podcast. We are doing a

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<v Speaker 1>Luke's Diner with Joanne Lee Molinara. Let me tell you

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<v Speaker 1>something about Joanne. She's a James Beard Award winner New

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<v Speaker 1>York Times bestseller, but most importantly, she is a beloved

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<v Speaker 1>storyteller and cook, captivating her four million social media followers

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<v Speaker 1>with heartfelt narratives that accompany stunning videos that are preparing

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<v Speaker 1>everything from traditional kimichi to inventive, career inspired pasta dishes.

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<v Speaker 1>Her smash debut, The Korean Vegan, was named one of

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<v Speaker 1>the best cookbooks of the year, and her sophomore follow

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<v Speaker 1>up goes on sale this coming October fourteenth. Welcome joe Anne.

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<v Speaker 1>How are you?

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<v Speaker 2>I feel like glowing after that incredible introduction?

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<v Speaker 1>Well, you know, we want to make you feel welcome,

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<v Speaker 1>and you know you've got We had to cut this

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<v Speaker 1>resume down, actually by by about ninety percent. You're so accomplished,

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<v Speaker 1>but welcome to the show.

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<v Speaker 3>And let's dive.

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<v Speaker 1>Let's dive into it.

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<v Speaker 2>Let's do it.

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<v Speaker 1>You know, Korean cookie cooking and recipe crafting on the

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<v Speaker 1>show Gilmore hasn't really happened yet. But when did your

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<v Speaker 1>love for cooking begin? What is is something you grew

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<v Speaker 1>up with or did that come later in life?

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<v Speaker 2>No, it definitely came later in life. I was not

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<v Speaker 2>one of those who spent a lot of time in

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<v Speaker 2>the kitchen growing up, you know, at my grandmother's shoulder

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<v Speaker 2>or anything like that. It was more a situation where

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<v Speaker 2>I became plant based. And that story was while I

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<v Speaker 2>was dating my then boyfriend now husband, and so it

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<v Speaker 2>was partly out of need because there weren't a lot

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<v Speaker 2>of Korean vegan options, but also it was this is

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<v Speaker 2>the you know, age old tale. Was trying to impress

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<v Speaker 2>my boyfriend. I wanted to cook for him, and it

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<v Speaker 2>turned out I really really liked it. I found it

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<v Speaker 2>extremely soothing and comforting but also challenging and inspiring and

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<v Speaker 2>just kind of took off from there.

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<v Speaker 1>Well, the Korean vegan is such a great name and

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<v Speaker 1>it mashes two types of cuisine. Were you always a

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<v Speaker 1>vegan or was there the turning point that led you to.

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<v Speaker 2>No, I was definitely not a vegan. My boyfriend. He

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<v Speaker 2>went vegan before me, and I remember remember telling him like, well,

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<v Speaker 2>I'm sorry, but I can't be vegan. I'm Korean. It

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<v Speaker 2>just doesn't work. But you know, he convinced me after

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<v Speaker 2>a few weeks and I eventually joined him. And you know,

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<v Speaker 2>that's that's was back in twenty sixteen, so we were

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<v Speaker 2>like in our mid thirty I was in my mid

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<v Speaker 2>thirties at that time.

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<v Speaker 1>So what's the one Korean ingredient that more people should

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<v Speaker 1>have in their kitchen.

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<v Speaker 2>Oh, it's definitely tinjung okay, which I think is going

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<v Speaker 2>to have. It's like qutchajong moment because everybody knows gucha

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<v Speaker 2>jong right now because everybody's had the booky and it's

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<v Speaker 2>like the really cool hot condiment, right. Tinjung is like

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<v Speaker 2>Qutjujong's like unpopular little sister because she's too nerdy. That's

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<v Speaker 2>how I would describe Tinjung. It has a very similar

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<v Speaker 2>flavor profile to quot chu jong, you know, which is

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<v Speaker 2>really red and fiery, but tin Jung is a little mellow,

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<v Speaker 2>doesn't have heat. It's really about, you know, an explosion

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<v Speaker 2>of umami. It's it's that thing that you add to

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<v Speaker 2>your stew or to your soup, or to your pasta saucer,

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<v Speaker 2>or to your dressing, to really elevate it to that

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<v Speaker 2>next flavor level.

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<v Speaker 1>All right, now we're going to ask you about a

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<v Speaker 1>disaster story. Oh in the kitchen, you ever had a

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<v Speaker 1>dish you thought it would be amazing only to have

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<v Speaker 1>it failed miserably?

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<v Speaker 2>Yes, I did.

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<v Speaker 1>So.

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<v Speaker 2>When I was developing recipes for the Koreem Vegan Homemade,

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<v Speaker 2>which is the book coming out this fall, I had

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<v Speaker 2>this great idea for let's see Korean style curry enchiladas,

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<v Speaker 2>which is like it was very ambitious. So it was

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<v Speaker 2>like a lot of different cuisines, one dish and so,

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<v Speaker 2>and I was it's like, convinced, this is going to

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<v Speaker 2>be the next big breakout recipe of my next cookbook.

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<v Speaker 2>And I was so excited to make it. And I

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<v Speaker 2>made it and the curry tasted great, but then once

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<v Speaker 2>I tried to do it in enchalada form, it sort

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<v Speaker 2>of fell apart and it got mushy, and I was like,

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<v Speaker 2>I don't really know what I'm eating here, not to

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<v Speaker 2>mention you, and I photographed all my own photos. It

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<v Speaker 2>looked hideous. It looked like not something you would want

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<v Speaker 2>to eat and so that was a total failure, and

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<v Speaker 2>it was about half a day's worth of work just

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<v Speaker 2>kind of, you know, literally through the trash.

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<v Speaker 1>So look you found out right, yes exactly, some people

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<v Speaker 1>work a couple of years and they you know, half

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<v Speaker 1>a day's not so all right. So your your cookbook

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<v Speaker 1>Homemade coming out October fourteenth. It took you four years

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<v Speaker 1>to put this together? What made this such a labor

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<v Speaker 1>of love?

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<v Speaker 2>Well, I think part of it is because I do everything,

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<v Speaker 2>you know. I photographed my own recipes, I develop my

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<v Speaker 2>own recipes, I test my own recipes. I write every

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<v Speaker 2>word that goes into this book. And so I'm maybe

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<v Speaker 2>a little bit of a control freak. I don't like

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<v Speaker 2>to let pieces of this thing that I'm creating be

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<v Speaker 2>delegated to anyone, you know, other than you know, the

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<v Speaker 2>things that are out of my control truly, And so

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<v Speaker 2>you know, testing the recipes itself is a very long process.

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<v Speaker 2>I tested them, and then I subject subjected them all

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<v Speaker 2>to third party recipe testing as well, and then photographing it.

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<v Speaker 2>That is a huge job, and so I was doing

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<v Speaker 2>that as well. But I would say the longest piece

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<v Speaker 2>of it was the writing. I write essays, to go

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<v Speaker 2>with every single chapter of the book. And these are really,

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<v Speaker 2>like you said, you know, the storytelling that I do

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<v Speaker 2>on my social media, it's a mirror of that in

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<v Speaker 2>the book. It's it's the written version of that. And

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<v Speaker 2>some of these stories are a little bit emotional and

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<v Speaker 2>they're vulnerable, and sometimes it takes a little time to

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<v Speaker 2>really put that together in a meaningful way.

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<v Speaker 1>You know, I'm going to get this cookbook that sounds

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<v Speaker 1>very special. I mean, yeah, feel free to send me one.

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<v Speaker 2>Of course, we'll send you one I'd loved.

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<v Speaker 1>I'd love to read it. I'm always looking for new recipes,

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<v Speaker 1>and I'm not I'm not going to be able to

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<v Speaker 1>pronounce some of these works.

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<v Speaker 2>We'll help you.

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<v Speaker 1>These These are mouth watering recipes. There's a got you Jong,

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<v Speaker 1>got you go Jong stew, stuffed camichi mac and cheese. Yes,

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<v Speaker 1>a pesto? Did I say it right?

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<v Speaker 2>That was actually pretty good?

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<v Speaker 1>Very all right? Red beans stuffed French toast.

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<v Speaker 3>I can say that.

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<v Speaker 1>Chocolate's ask me cake?

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<v Speaker 3>I was okay with that.

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<v Speaker 1>How did you create these dishes?

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<v Speaker 3>Did you grow up eating?

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<v Speaker 1>And how's a mix of sweet and savory contribute to

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<v Speaker 1>those dishes?

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<v Speaker 2>So sweet and savory. That mixture is very very Korean.

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<v Speaker 2>That's a very Korean sort of flavor profile, which I

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<v Speaker 2>didn't even realize because, of course, when you grew up

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<v Speaker 2>eating these foods, you do sort of take things for granted.

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<v Speaker 2>But right now, you know, on TikTok, you know, and

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<v Speaker 2>now I'm a denizen of that social media app, a

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<v Speaker 2>lot of people are talking about why do Korean foods

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<v Speaker 2>always have a little bit of sweet and a little

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<v Speaker 2>bit of savory, And that's very much our style. So

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<v Speaker 2>when I think about the foods that I wanted to create,

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<v Speaker 2>gu jajongstew is a very I mean, it's a pretty

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<v Speaker 2>traditional dish, right, But something like kimchi, mac and cheese.

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<v Speaker 2>I really wanted this cookbook to show I'm Korean American.

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<v Speaker 2>I grew up eating, you know, kimchi, but I also

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<v Speaker 2>grew up loving mac and cheese. What would happen if

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<v Speaker 2>we joined those two things. Just like my personality, I'm

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<v Speaker 2>a little bit Korean, I'm a little bit American, And

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<v Speaker 2>so that was so much a part of developing the

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<v Speaker 2>recipes for this. Like you know, French toast, love French toast.

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<v Speaker 2>Everybody loves French toast, right, but I also really love

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<v Speaker 2>sweet red bean paste. That's a very traditional Korean ingredient,

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<v Speaker 2>and I thought, oh, wouldn't it be fun to stuff

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<v Speaker 2>the French toast with a little bit of sweet red

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<v Speaker 2>bean paste And it turned out glorious. It was like amazing,

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<v Speaker 2>not like the enchilada. So that's really kind of how

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<v Speaker 2>these recipes came to.

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<v Speaker 1>Be, right, Okay, Well, the Korean army stew is a

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<v Speaker 1>beautifully shown on the cover of your cookbook. Walk me

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<v Speaker 1>through this recipe. What makes your version special?

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<v Speaker 2>Well, part of the thing that I wanted to do

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<v Speaker 2>when making Pudicchiga, which is the army strew, is to

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<v Speaker 2>actually study it. I wanted to understand sort of the

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<v Speaker 2>anthropology of this particular dish because it is you know,

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<v Speaker 2>it can be triggering for a lot of people to

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<v Speaker 2>see that dish, especially on the cover of a cookbook.

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<v Speaker 2>And I talk about in the head note, my mother

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<v Speaker 2>really doesn't like that dish, not because she doesn't like

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<v Speaker 2>the way that it tastes, but because what it represents

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<v Speaker 2>to her, which was this is the food that Korean

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<v Speaker 2>people sort of mishmashed together with the leftovers during the

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<v Speaker 2>war because they were so hungry. They were so poor,

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<v Speaker 2>and so this dish to her always reminds her of

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<v Speaker 2>how poor they were and how she nearly died from starvation,

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<v Speaker 2>so I can understand that. So to me, it was

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<v Speaker 2>really important when I was developing a vegan version of

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<v Speaker 2>this to understand the history and the stories that really

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<v Speaker 2>underlie how this dish came to be so that I

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<v Speaker 2>could honor it in a way that wasn't disrespectful. And

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<v Speaker 2>I think because of that, I learned a lot of

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<v Speaker 2>interesting things. For example, if you go to a Korean

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<v Speaker 2>bar right now and you order puditchige, a lot of

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<v Speaker 2>times it's not going to come with beans. A lot

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<v Speaker 2>of times it's going to come with ramen, and it's

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<v Speaker 2>going to come with spam and all of the different

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<v Speaker 2>heavy proteins, but not beans. And I was like, why

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<v Speaker 2>not beans? Beans is such a big part of a

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<v Speaker 2>plant based diet, and I was like, let's add a

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<v Speaker 2>lot of beans back to this. So I actually used

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<v Speaker 2>white beans because that's the bean that I prefer, even

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<v Speaker 2>though back in the day in the nineteen fifties, they

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<v Speaker 2>love to use baked beans or red beans. That was

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<v Speaker 2>a really big popular item. The other thing that they

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<v Speaker 2>like to use of course, is spam. I don't eat

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<v Speaker 2>spam anymore, but I love vegan sausage, and so we

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<v Speaker 2>incorporated a lot of that. I think the reason mine

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<v Speaker 2>is great, though, is because I used Ramen seasoning. I

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<v Speaker 2>love instant lamion. Lamyan is how you say ramen and Korean.

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<v Speaker 2>I grew up on that stuff. My father like basically

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<v Speaker 2>raised me on instant Korean lamion, and I like to

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<v Speaker 2>use the seasoning in addition to the noodles for this dish,

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<v Speaker 2>and it just instantly brings a ton of nostalgia, but

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<v Speaker 2>an explosion of flavor to this stew. I think it's

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<v Speaker 2>also why my dad absolutely loves my army Stewkay.

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<v Speaker 1>So let's dive into your writing process a little bit.

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<v Speaker 1>You build the dish first.

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<v Speaker 2>So the writing process in terms of, you know, what

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<v Speaker 2>comes first, chicken or the egg obviously neither in my book.

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<v Speaker 1>But.

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<v Speaker 2>For me, I kind of treat those things very separately.

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<v Speaker 2>So I idate the recipes and I kind of let

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<v Speaker 2>myself go as you know, crazy as I want to.

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<v Speaker 2>Like the enchilada situation, like, let's really push the envelope.

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<v Speaker 2>What kind of flavors do you want? What do you

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<v Speaker 2>want to make? What do you think will be fun?

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<v Speaker 2>What do you think will taste delicious? That's one part

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<v Speaker 2>of my brain. The writing is done completely separately. Oftentimes

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<v Speaker 2>I'll have already created all of the recipes and I'll

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<v Speaker 2>have written all of those down, and the last piece

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<v Speaker 2>of putting the book together is often the writing, because

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<v Speaker 2>I know it's going to be the hardest, and so

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<v Speaker 2>I will sit down and I'll think of a story

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<v Speaker 2>that I think, you know, has some relationship to the food,

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<v Speaker 2>or is at least thematically consistent with the rest of

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<v Speaker 2>the book, so that it doesn't feel like, uh, it's

0:13:08.720 --> 0:13:12.400
<v Speaker 2>literally coming out of nowhere, but is really designed to

0:13:12.720 --> 0:13:15.640
<v Speaker 2>shine a light on the stories of my family and

0:13:16.040 --> 0:13:19.920
<v Speaker 2>hopefully get people to feel like, oh, this is so relatable,

0:13:20.200 --> 0:13:23.120
<v Speaker 2>I understand this. This makes me feel like, oh, I

0:13:23.120 --> 0:13:25.360
<v Speaker 2>could sit down with this lady while she's cooking dinner

0:13:25.360 --> 0:13:26.680
<v Speaker 2>for me and eat with her.

0:13:27.240 --> 0:13:29.920
<v Speaker 1>Right right, All right, Well, let's go back to the

0:13:29.920 --> 0:13:33.880
<v Speaker 1>show a little bit here. Gilmore Girls Season three, episode nine,

0:13:33.880 --> 0:13:38.920
<v Speaker 1>a deep fried Korean Thanksgiving, missus Kim famously serves Tofurky,

0:13:39.640 --> 0:13:43.520
<v Speaker 1>have you ever made that yourself? And another question is

0:13:43.520 --> 0:13:48.280
<v Speaker 1>if you were hosting a Korean vegan Thanksgiving? What would

0:13:48.280 --> 0:13:49.720
<v Speaker 1>you have? What would have to be on the table?

0:13:49.800 --> 0:13:52.960
<v Speaker 2>Okay, so those are really two good questions. I have

0:13:53.080 --> 0:13:57.720
<v Speaker 2>not made the classic tofurky, but I have made many

0:13:57.840 --> 0:14:01.599
<v Speaker 2>dishes that are very similar to tofurky. And you know,

0:14:01.640 --> 0:14:04.160
<v Speaker 2>obviously I don't have all of the cool, fancy ingredients

0:14:04.160 --> 0:14:07.600
<v Speaker 2>that the tofurky people have. But what I have is,

0:14:07.960 --> 0:14:13.199
<v Speaker 2>you know, I have made tofu wrapped in either tofu

0:14:13.240 --> 0:14:17.560
<v Speaker 2>skin or rice rice paper, right soaked rice paper that

0:14:17.679 --> 0:14:20.200
<v Speaker 2>has been you know, in a brine, just like a

0:14:20.240 --> 0:14:23.400
<v Speaker 2>turkey would be. So I have done something very very similar.

0:14:23.440 --> 0:14:26.600
<v Speaker 2>And I often treat turkey like, you know, sort of

0:14:26.800 --> 0:14:29.440
<v Speaker 2>a poultry type of meat, you know, So I have

0:14:29.600 --> 0:14:32.200
<v Speaker 2>done that. In terms of your second question, what would

0:14:32.240 --> 0:14:36.400
<v Speaker 2>I serve at a Korean vegan Thanksgiving? So I have

0:14:36.520 --> 0:14:41.400
<v Speaker 2>been celebrating Thanksgiving in a very Korean way long before

0:14:41.560 --> 0:14:45.520
<v Speaker 2>I even went vegan. So I always like to have

0:14:45.640 --> 0:14:49.560
<v Speaker 2>a mix of both Korean food and American food when

0:14:49.600 --> 0:14:52.480
<v Speaker 2>we celebrate Thanksgiving. I would say the things that are

0:14:52.520 --> 0:14:55.440
<v Speaker 2>always there are mac and cheese because I love mac

0:14:55.480 --> 0:14:58.040
<v Speaker 2>and cheese. I love, love, love mac and cheese. I

0:14:58.080 --> 0:15:00.720
<v Speaker 2>often bring my kimchi mac and cheese now my pea

0:15:00.760 --> 0:15:03.400
<v Speaker 2>can pie. I love my peacan pie. That's from my

0:15:03.440 --> 0:15:06.920
<v Speaker 2>first cookbook. It's the Peacan red Bean Pie. It is

0:15:07.400 --> 0:15:10.960
<v Speaker 2>one of the mos like more popular recipes of that cookbook.

0:15:11.520 --> 0:15:15.280
<v Speaker 2>And I would say also corn bread, because I love

0:15:15.360 --> 0:15:17.800
<v Speaker 2>corn bread. I just think there's so many ways that

0:15:17.840 --> 0:15:21.320
<v Speaker 2>you can prepare it. We love biscuits. I'm trying to

0:15:21.360 --> 0:15:23.960
<v Speaker 2>think in terms of a protein. I always go with

0:15:23.960 --> 0:15:28.160
<v Speaker 2>my braised tofu. That's a very traditional Korean dish. It's tupuchodine.

0:15:28.160 --> 0:15:32.000
<v Speaker 2>It's very popular. It's easy to prepare, as our brais

0:15:32.080 --> 0:15:36.240
<v Speaker 2>dishes oftentimes, but it really packs both, you know, a

0:15:36.280 --> 0:15:38.040
<v Speaker 2>flavor punch and a protein punch.

0:15:39.640 --> 0:15:44.000
<v Speaker 1>Well, here's something that I read that I found fascinating.

0:15:44.000 --> 0:15:48.240
<v Speaker 1>You're also an attorney. Yes, has anyone ever tried to

0:15:48.280 --> 0:15:51.440
<v Speaker 1>mess with your IP? And? Boy, bad bad move on

0:15:51.480 --> 0:15:53.520
<v Speaker 1>their part, right.

0:15:53.680 --> 0:15:57.680
<v Speaker 2>It's inevitable, sort of inevitable. So a few years ago,

0:15:58.200 --> 0:16:00.360
<v Speaker 2>I got a text from one of my friends who's

0:16:00.400 --> 0:16:03.120
<v Speaker 2>also a cookbook author, and it's a screenshot of a

0:16:03.160 --> 0:16:08.680
<v Speaker 2>book on Amazon called the Korean Vegan Cookbook, not my cookbook,

0:16:09.760 --> 0:16:13.640
<v Speaker 2>somebody else's gigbook. And he goes, what you know, wt

0:16:14.120 --> 0:16:17.480
<v Speaker 2>F and I looked at it, and you know, the

0:16:17.560 --> 0:16:19.360
<v Speaker 2>thing that was troubling about this because I got to

0:16:19.400 --> 0:16:22.080
<v Speaker 2>tell you, there are many books now called the Korean

0:16:22.160 --> 0:16:25.480
<v Speaker 2>Vegan Cookbook that kind of exploded after mine came out,

0:16:25.680 --> 0:16:27.360
<v Speaker 2>and I was told that there's not a lot I

0:16:27.360 --> 0:16:29.920
<v Speaker 2>can do about it. But this one was particularly offensive

0:16:30.000 --> 0:16:34.280
<v Speaker 2>because everything looked identical. The only thing that was different

0:16:34.360 --> 0:16:36.760
<v Speaker 2>was the cover image. But even the cover image was

0:16:36.880 --> 0:16:40.040
<v Speaker 2>very similar to my cover image. And then when you

0:16:40.080 --> 0:16:43.720
<v Speaker 2>open it up, you'll find that they literally copied and

0:16:43.800 --> 0:16:48.200
<v Speaker 2>pasted all of my chapters, I mean, including the Korean words,

0:16:48.720 --> 0:16:54.480
<v Speaker 2>which was very troubling, and so we were thinking perhaps

0:16:54.560 --> 0:16:57.840
<v Speaker 2>this might have been one of the early AI generated,

0:16:58.280 --> 0:17:01.560
<v Speaker 2>you know, cookbook ripoffs, because of just the way that

0:17:01.640 --> 0:17:05.280
<v Speaker 2>it looked. We looked up the so called author person

0:17:05.359 --> 0:17:08.119
<v Speaker 2>doesn't exist, which is virtually impossible in this day and

0:17:08.160 --> 0:17:11.840
<v Speaker 2>age on the internet, and so it was very frustrating.

0:17:11.880 --> 0:17:14.840
<v Speaker 2>It was very hurtful, it was enraging. I posted something

0:17:14.840 --> 0:17:17.479
<v Speaker 2>about it on both my Twitter and my Instagram, and

0:17:17.520 --> 0:17:20.439
<v Speaker 2>I think, you know, I said, note to rachel Issi,

0:17:20.560 --> 0:17:23.800
<v Speaker 2>the purported author, I still work for a thousand lawyer

0:17:23.880 --> 0:17:31.040
<v Speaker 2>law firm, just and you know, the community was galvanized

0:17:31.040 --> 0:17:33.320
<v Speaker 2>by that. And also we put in a call to

0:17:33.359 --> 0:17:35.919
<v Speaker 2>Amazon and the book was delisted within twenty four hours.

0:17:35.960 --> 0:17:37.400
<v Speaker 3>Good good, good move.

0:17:38.080 --> 0:17:41.520
<v Speaker 1>Yeah. You know, it's the age of the Age of

0:17:42.480 --> 0:17:44.760
<v Speaker 1>AI is fraught with copyright.

0:17:45.240 --> 0:17:47.560
<v Speaker 2>It's just tragurism, that's what it is.

0:17:47.720 --> 0:17:50.680
<v Speaker 1>No, No, that's the big issue with AI in terms

0:17:50.760 --> 0:17:53.440
<v Speaker 1>of like, you know, the entertainment space. It's like its

0:17:53.440 --> 0:17:55.240
<v Speaker 1>all about copyright infringement.

0:17:55.320 --> 0:17:55.879
<v Speaker 3>Yeah.

0:17:56.080 --> 0:17:59.480
<v Speaker 1>Was there a moment when you realized food was no

0:17:59.520 --> 0:18:03.879
<v Speaker 1>longer hobby for you but just a full second career, I.

0:18:03.880 --> 0:18:06.399
<v Speaker 2>Would say when I was offered a book deal. I

0:18:06.440 --> 0:18:10.639
<v Speaker 2>mean that was such a like like surreal moment. I

0:18:10.720 --> 0:18:13.040
<v Speaker 2>was a partner at a law firm. I remember I

0:18:13.040 --> 0:18:15.719
<v Speaker 2>took that call in my law firm office, you know,

0:18:15.880 --> 0:18:18.440
<v Speaker 2>and I got, you know, lawyer work happening over here,

0:18:18.480 --> 0:18:21.760
<v Speaker 2>and I'm taking calls with publishers over here, and you know,

0:18:21.880 --> 0:18:24.119
<v Speaker 2>my lit agent told me the good news. And you

0:18:24.160 --> 0:18:26.200
<v Speaker 2>could have picked my jaw off the ground. You should

0:18:26.240 --> 0:18:29.160
<v Speaker 2>see my parents, you know, my very Korean immigrant parents,

0:18:29.200 --> 0:18:30.600
<v Speaker 2>who were like, we're not going to stop doing this

0:18:30.680 --> 0:18:33.959
<v Speaker 2>cooking nonsense, you know, you know, like you know, they

0:18:33.960 --> 0:18:36.119
<v Speaker 2>were like, what you're going to make money off of this,

0:18:38.040 --> 0:18:39.680
<v Speaker 2>so I would say that, you know, and that was

0:18:39.720 --> 0:18:43.760
<v Speaker 2>in twenty seventeen, when we first started talking to publishers

0:18:43.760 --> 0:18:45.520
<v Speaker 2>and we realized that there was actually going to be

0:18:45.520 --> 0:18:48.639
<v Speaker 2>a book in my future. I would say that was

0:18:48.640 --> 0:18:51.680
<v Speaker 2>when it became more than a hobby. But I'll tell

0:18:51.720 --> 0:18:56.000
<v Speaker 2>you what, I still haven't lost that same sort of Oh,

0:18:56.040 --> 0:18:58.879
<v Speaker 2>this is so fun. I love doing this sort of

0:18:58.920 --> 0:19:03.240
<v Speaker 2>feeling that you have for hobbies, which sometimes can dissipate

0:19:03.440 --> 0:19:06.360
<v Speaker 2>when it turns into a profession. I've been really fortunate.

0:19:06.720 --> 0:19:13.119
<v Speaker 2>I just made these amazing zucchini fritty sandwiches yesterday with

0:19:13.200 --> 0:19:16.200
<v Speaker 2>this like amazing like you know, greenawl of topa nod

0:19:16.440 --> 0:19:20.040
<v Speaker 2>and like a lemon ricotta and like this beautiful, gorgeous

0:19:20.040 --> 0:19:23.000
<v Speaker 2>fresh basil pesto on these like crusty baggettes that we

0:19:23.080 --> 0:19:25.399
<v Speaker 2>picked up like right here in Brooklyn. They've got so

0:19:25.480 --> 0:19:28.800
<v Speaker 2>many different bakeries here, and I was just like, this

0:19:28.960 --> 0:19:32.480
<v Speaker 2>is so fun, like making this, like you know, just

0:19:32.520 --> 0:19:34.640
<v Speaker 2>seeing how it turns out and then getting to eat

0:19:34.640 --> 0:19:36.159
<v Speaker 2>it at the end of the day. I mean, I

0:19:36.200 --> 0:19:37.600
<v Speaker 2>love doing it.

0:19:37.760 --> 0:19:39.920
<v Speaker 1>You make me when I come to Brooklyn and deep bread,

0:19:40.240 --> 0:19:42.240
<v Speaker 1>I mean it's just like I can smell it. I

0:19:42.280 --> 0:19:47.359
<v Speaker 1>can smell it. I miss it so much. All Right,

0:19:47.359 --> 0:19:49.800
<v Speaker 1>we're running out of time. Last question for you, Joanne.

0:19:50.200 --> 0:19:53.160
<v Speaker 1>We know, we know, we know you're busy. You're busy, lawyer,

0:19:53.240 --> 0:19:56.640
<v Speaker 1>busy writer, You're busy, busy, busy. Uh. If you were

0:19:56.680 --> 0:20:02.000
<v Speaker 1>to walk into Luke Steiner and you can't do that

0:20:02.080 --> 0:20:07.080
<v Speaker 1>yet but maybe soon, what was your order and where

0:20:07.160 --> 0:20:07.800
<v Speaker 1>would you sit?

0:20:08.720 --> 0:20:10.720
<v Speaker 2>Okay? I would sit in a corner booth. Let's do

0:20:10.840 --> 0:20:12.760
<v Speaker 2>that one first. Okay. I would sit in the corner booth,

0:20:12.800 --> 0:20:15.159
<v Speaker 2>all the way in the back, right next to a window.

0:20:15.359 --> 0:20:17.720
<v Speaker 2>I love having a window so that I can people

0:20:17.760 --> 0:20:21.199
<v Speaker 2>watch and see everyone who's passing right and they can

0:20:21.240 --> 0:20:23.320
<v Speaker 2>see me if they want, I don't care. And what

0:20:23.359 --> 0:20:26.600
<v Speaker 2>I would order, for sure, this is a classic Joanne

0:20:27.359 --> 0:20:31.399
<v Speaker 2>move is I would order the largest available size of

0:20:31.480 --> 0:20:37.200
<v Speaker 2>French fries, with plenty of ketchup and a diet pepsi

0:20:37.320 --> 0:20:40.600
<v Speaker 2>or coke, whatever they have, that's all I need. If

0:20:40.640 --> 0:20:47.040
<v Speaker 2>they do have dinner rolls, I will add that to them. Okay,

0:20:47.480 --> 0:20:50.159
<v Speaker 2>so we'll have dinner rolls like you know, the stale

0:20:50.560 --> 0:20:53.399
<v Speaker 2>stale dinner rolls like the classic stale I love those,

0:20:53.600 --> 0:20:56.520
<v Speaker 2>so I'll have that with a plate of hot French

0:20:56.560 --> 0:20:59.640
<v Speaker 2>fries and lots of ketchup and a diet pepsi or coke.

0:21:00.160 --> 0:21:01.440
<v Speaker 2>Is my favorite meal.

0:21:01.840 --> 0:21:05.080
<v Speaker 1>There is no wrong answer for that question. Thank you

0:21:05.200 --> 0:21:09.040
<v Speaker 1>so much, Joanne Lee moll and Irey Homemade coming out

0:21:09.160 --> 0:21:15.240
<v Speaker 1>October fourteenth. Go get her cookbook. It is amazing assortment

0:21:15.280 --> 0:21:17.800
<v Speaker 1>of recipes. Thank you so much for the time, Joanne,

0:21:17.920 --> 0:21:25.440
<v Speaker 1>and please please please come back. We really enjoyed it. Listen, everybody,

0:21:25.480 --> 0:21:27.480
<v Speaker 1>thanks for all the downloads and all the love and

0:21:27.520 --> 0:21:29.879
<v Speaker 1>all the cards and letters. You are the best fans

0:21:29.960 --> 0:21:32.760
<v Speaker 1>on the planet. You know that, and where you lead,

0:21:33.200 --> 0:21:34.080
<v Speaker 1>we will follow.

0:21:34.240 --> 0:22:03.800
<v Speaker 3>Stay safe, hey.

0:22:03.640 --> 0:22:07.720
<v Speaker 1>Everybody'll forget. Follow us on Instagram at I Am all

0:22:07.800 --> 0:22:23.040
<v Speaker 1>In podcast and email us at Gilmore at iHeartRadio dot com.