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Speaker 1: Flaky Biscuit is a production of Shondaland Audio in partnership

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Speaker 1: with iHeartRadio. Welcome to Flakey Biscuit, where each episode we're

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Speaker 1: cooking up delicious morsels of nostalgia, meals and recipes that

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Speaker 1: have comforted and guided our guests to success. Each episode,

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Speaker 1: I'm creating from scratch, all right. Who knows what happens.

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Speaker 1: Maybe I bring them back in time, Maybe they get

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Speaker 1: the prooss effect. Maybe not. I don't know. If you're

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Speaker 1: just tuning in and you don't know who I am

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Speaker 1: for some reason, I'm Brian Ford. I make cookbooks and

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Speaker 1: do some other fun stuff. I'm a baker, and today

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Speaker 1: I've got someone in the kitchen who also makes cookbooks

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Speaker 1: and does other fun stuff. Food reporter for The New

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Speaker 1: York Times, author of multiple cookbooks, actually multiple cookbooks, including

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Speaker 1: the best selling Indian Ish, which is a staple in

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Speaker 1: a lot of people's homes. Her stories have been included

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Speaker 1: in the twenty nineteen and twenty twenty one editions of

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Speaker 1: The Best American Food. Right Fighting Originally from Dallas, Texas,

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Speaker 1: Please welcome Preya Krishna.

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Speaker 2: I feel like I'm a boxer entering the ring from

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Speaker 2: Dallas Texas definitely.

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Speaker 1: Felt like you were in the blue corner there from Dallas,

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Speaker 1: Texas by way of India. Well, thank you for being here. Honestly,

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Speaker 1: this is very special. I appreciate you taking time to

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Speaker 1: chat with me about food and nostalgia. How you doing today?

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Speaker 2: Really cold, Brian?

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Speaker 1: Really? What do you mean It's not terribly cold out today?

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Speaker 2: It's freezing outside?

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Speaker 1: What maybe because I was so For those of you

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Speaker 1: that don't know, I just dropped off this meal to

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Speaker 1: Priya today and I was driving pretty frantically, and I

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Speaker 1: don't even think I was wearing a jacket. Maybe just

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Speaker 1: because I was stressed out, I didn't realize how cold

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Speaker 1: it was when I stepped outside. It's cold, all right.

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Speaker 1: We are in New York City. You know. I had

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Speaker 1: to fight a crazy amount of traffic just to get

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Speaker 1: to you in Brooklyn, but you and Seth looked really cozy.

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Speaker 1: Seth came down and took some French butter for me

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Speaker 1: as well.

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Speaker 2: He is thrilled about the butter. Thank you.

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Speaker 1: So look, at the beginning of each episode, we always

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Speaker 1: dive into the food that I prepared for you. So

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Speaker 1: let's have you tasted it yet?

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Speaker 2: No, it's sitting in the microwave.

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Speaker 1: Okay, good, Why don't you tell our listeners what exactly

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Speaker 1: is your most nostalgic meal and what did you have

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Speaker 1: me prepare for you?

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Speaker 2: So, my most nostalgic meal is a dish called gardie,

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Speaker 2: and I feel like it is kind of the unsung

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Speaker 2: hero of my cookbook Indianish. And I think it's hard

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Speaker 2: to categorize dish. It's not a soup, it's more than

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Speaker 2: a soup. It's not a stew. It's just impossible to categorize.

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Speaker 2: All I can really say about it is that it's

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Speaker 2: sort of like a cozy, tangy, spice laden blanket for

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Speaker 2: hot rice, made of chicken flour and yogurt and a

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Speaker 2: bunch of warms vices like clothes human there's ghee in it.

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Speaker 2: It is comfort food at its finest. I get really

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Speaker 2: tired of food, and I truly could never tire of gardy.

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Speaker 2: I think there was a period in which I made

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Speaker 2: a batch so large that I did eat garty every

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Speaker 2: day for two weeks. The sense that I am the

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Speaker 2: most attuned to is acid and tang and gardy is

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Speaker 2: just like that, done beautifully, like you use sour yogurt

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Speaker 2: and it sort of gives it this tang, but it's

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Speaker 2: balanced out by the spices. It's warm, it just coats

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Speaker 2: rice so beautifully. There's no greater nostalgic comfort food for

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Speaker 2: me than gardy.

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Speaker 1: Wow. I mean that might as well become like a

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Speaker 1: national advertisement for also, I say, Cutti, cutty. Can you

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Speaker 1: help me also and help our listeners pronounce this correctly? Sure?

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Speaker 2: I guess it's like a letter that does not exist

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Speaker 2: in our alphabet, right, like a light tongue roll. And

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Speaker 2: I do want to note there are many ways to

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Speaker 2: make gardy, different regional variations, and the version that I

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Speaker 2: grew up with is the one that I'm most nostalgic for,

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Speaker 2: which is a little bit on the thicker side, lots

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Speaker 2: of warm spices, not as sweet like if you have

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Speaker 2: a good Drati Gardy it might be a little bit sweeter.

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Speaker 2: But I think the base elements of sort of yogurt

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Speaker 2: and chickpa, flower and turmeric seem to be commonalities from

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Speaker 2: what I know. M.

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Speaker 1: Gotti I put too much like a role on that.

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Speaker 2: It's not quite a role. It's more of like a click,

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Speaker 2: like a tongue click, kind.

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Speaker 1: Of gott GARDI tell me whenever I get one right,

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Speaker 1: like make sure to like call out and be like, hey, Brian,

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Speaker 1: that was a good GUTTI. But you know, the yogurt

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Speaker 1: mixed with the chickpea flower. I actually ate that when

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Speaker 1: I was making I just ate that by itself, and

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Speaker 1: it was actually low key, really really good. I don't

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Speaker 1: know if you've ever done that while you're making it.

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Speaker 2: Wow, okay to try that.

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Speaker 1: It's a cutty heck, just like take a spoonful and actually,

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Speaker 1: I guess I should, you know, now explain the process.

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Speaker 2: Well, what I was curious about is like if you

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Speaker 2: figured out that this is in my cookbook and if

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Speaker 2: you made a version at all similar to the water

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Speaker 2: in my cokebook.

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Speaker 1: Because of the specific nature of this dish and my

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Speaker 1: complete unfamiliarity with it. I did. Indeed, Priya Krishna use

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Speaker 1: Priya Krishna's guttie recipe. And I think both of us

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Speaker 1: know this from writing recipes for so long. Even though

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Speaker 1: something is written down and you follow it to the tea,

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Speaker 1: there's still a lot of room for air.

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Speaker 3: Yep.

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Speaker 1: And also my instincts take over when I'm cooking, so

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Speaker 1: you know, teaspoon of this is really just like I'll

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Speaker 1: pour some in my palm and throw it in there.

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Speaker 1: So I think I think those will be the differences

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Speaker 1: between You know, I might squeeze a lime too heavy

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Speaker 1: handedly compared to your mom.

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Speaker 2: Not possible. I seizelime very heavy handedly.

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Speaker 1: Show me your limes squeezing technique.

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Speaker 2: I not only squeeze the lime, but then I scrape

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Speaker 2: it to like get all of the membrane. There is

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Speaker 2: no trace of lime left. I'm done with it.

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Speaker 1: There's no trace of lime left. So when you call

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Speaker 1: for a squeeze lime, you're talking about the membranes and

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Speaker 1: all of the juicy meat. Part two.

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Speaker 3: No.

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Speaker 2: I basically, when I develop a recipe, I know who

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Speaker 2: I am. A person who loves salt and loves lime

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Speaker 2: juice and loves chilis.

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Speaker 3: Huh.

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Speaker 2: I sort of like temper that a little bit, and

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Speaker 2: then like sort of note, I like a little bit

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Speaker 2: more lime juice. My recipes assume that they're just squeezing

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Speaker 2: the lime, and then when I do it, I'm scraping

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Speaker 2: it aggressively on the.

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Speaker 1: Side, get that lime membrane. Do you feel like this

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Speaker 1: recipe that's in your book is as good as it

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Speaker 1: gets in terms of your personal tastes. I guess, have

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Speaker 1: you made it for your mom? Like? Does she when

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Speaker 1: she eats it? Does she like? Whoa, this is it? Yeah?

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Speaker 2: I have made this for my mom and she approves.

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Speaker 2: I will say that, like the quality of this recipe,

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Speaker 2: like many recipes, depends on the quality of your yogurt,

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Speaker 2: the quality of your turmeric, the quality of your spices.

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Speaker 2: My mom makes this with my dad's yogurt, which is

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Speaker 2: really really tangy and has that like exact acidity that

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Speaker 2: you're looking for.

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Speaker 1: Like yogurt from scratch, like your dad keeps yogurt on deck.

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Speaker 2: Yeah, my dad makes yogurt from scratch, And to me,

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Speaker 2: that homemade yogurt not only gives the flavor you're looking for,

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Speaker 2: but gives the girty the really velvety texture when made right,

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Speaker 2: it is velvety. I'll make gurty when I have old

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Speaker 2: yogurt that I know has soured a bit, because regular

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Speaker 2: yogurt straight out of the box is not going to

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Speaker 2: give you the sourness you need, which is why in

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Speaker 2: the recipe you sort of balance it out with lime

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Speaker 2: juice to get some of that missing acidity.

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Speaker 3: But in an.

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Speaker 2: Ideal world, you don't need any lime juice and the

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Speaker 2: sourness of the yogurt is carrying that flavor.

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Speaker 1: Got you, Got you? And I also noticed you put

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Speaker 1: not Greek yogurt. Tell me a little bit about that.

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Speaker 2: You want something that's going to incorporate smoothly and turn

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Speaker 2: to like that velvety liquid, and Greek yogurt is definitely

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Speaker 2: on the thicker side.

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Speaker 1: Right. What's your preferred if you have to do the

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Speaker 1: storeball thing? Like? Is there a specific one?

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Speaker 2: There's like a brand you can buy in Indian starts.

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Speaker 2: I think it's literally called basy yogurt. It is much

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Speaker 2: tangier than regular plane yogurt. I would say that's the

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Speaker 2: yogurt to get.

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Speaker 1: Yeah, so I use stony Field Organic plain whole milk,

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Speaker 1: probiotic billions per serving, by the way, billions of pio

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Speaker 1: billions bill all right, So I actually almost forgot the

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Speaker 1: dried chilis, but luckily I always have those on deck

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Speaker 1: for making sadas, sauce and stuff like that. Is there

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Speaker 1: a specific type of chili, because it doesn't. It's just

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Speaker 1: like a dried red chili.

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Speaker 2: Any kind of dried red chili will work. I mean,

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Speaker 2: I don't suggest you use like a choked chilies or

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Speaker 2: things that are that have like a real like smokiness

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Speaker 2: to them. Yeah, I find that most varieties that aren't

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Speaker 2: smoky work just fine at like sort of imparting that

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Speaker 2: gentle heat to the cartie.

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Speaker 1: Yes, imparting the gentle heat to the guttie. You should

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Speaker 1: narrate this recipe. I think it's very clear how much

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Speaker 1: you love cuttie, and I think now it's time to

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Speaker 1: have some fun because you haven't tasted it yet. I

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Speaker 1: made this for you, and I want to know if

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Speaker 1: this proost effect is real? Was I able to do it?

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Speaker 1: So let's let's get that guy out the microwave on me,

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Speaker 1: get it out of the microwave, and now it is time.

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Speaker 1: I also gave you a sad little portion of rice.

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Speaker 1: Did you put it on the rice? All right? Perfect?

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Speaker 2: Yeah, I microwaved it on rice. I'm so excited.

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Speaker 1: We want the real deal. What your mom would say,

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Speaker 1: what you would really say when the doors are closed

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Speaker 1: and the mics are off.

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Speaker 2: Texture wise, this looks great. It looks really smooth. It

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Speaker 2: smells good. These whole chilies look great.

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Speaker 1: Is it thick enough?

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Speaker 2: Yeah, it is thick enough. This looks really great.

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Speaker 1: Okay, Wow, I passed the aesthetic tests.

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Speaker 2: Yeah, the color is right, it looks correct and smells good.

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Speaker 1: I can't tell if this is like me cooking well

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Speaker 1: or you just promoting your recipe right now.

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Speaker 2: Probably this is great, Brian, this is fantastic.

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Speaker 1: Oh wow, she's taking bite number two.

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Speaker 2: This is definitely like more gee heavy than I usually

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Speaker 2: make it. Oh maybe the recipe is more gee heavy

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Speaker 2: than I just like use less gie.

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Speaker 1: I want all to know that she's straight up chowing

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Speaker 1: down right when.

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Speaker 2: I have thirty in front of me, I can't It's

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Speaker 2: literally there's no chance I'm not going to finish this

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Speaker 2: entire bowl.

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Speaker 1: While Priya finishes the bowl, I'll explain what I did.

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Speaker 1: I think I know where the heavy gee part came in.

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Speaker 1: It was right at the end, so you know, the

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Speaker 1: spices and everything got toasted in a little bit of gee.

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Speaker 1: The bay leaves, and then the chickpea flour and yogurt

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Speaker 1: mixture was added with a little more water, and then

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Speaker 1: I rip the heat up while stirring because we didn't

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Speaker 1: want it to curdle, and then I let it boil

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Speaker 1: for ten minutes unbothered. Then all right, you have this

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Speaker 1: extra step that I actually almost missed until I you know,

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Speaker 1: I was doing it this morning and I knew traffic

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Speaker 1: was building up, and I was like, I gotta get

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Speaker 1: over to Brooklyn. But I saw the extra step. And

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Speaker 1: it's basically cuman seeds that get blasted by hot gee

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Speaker 1: in a separate pan, and as soon as they brown,

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Speaker 1: which happens pretty quickly, you turn the heat off. And

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Speaker 1: I don't know how I remember all this.

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Speaker 2: By the way, I'm like, you're nailing it.

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Speaker 1: You're nailing it, Beato, but you add three red chilis,

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Speaker 1: some chili powder. And there's one more thing that actually atita.

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Speaker 2: Yes, I would have known if you hadn't used it,

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Speaker 2: but you used it, and it's good.

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Speaker 1: Yo. She's she's literally crushing the whole bowl, and so

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Speaker 1: asdatita aspatita or heing and what exactly is that for

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Speaker 1: those that don't know.

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Speaker 2: It's technical a tree resin, but it sort of has

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Speaker 2: this really wonderful pungent flavor that I would describe as

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Speaker 2: like a cross between onion and garlic. It just adds

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Speaker 2: this like sneaky, delicious depth to Indian cooking.

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Speaker 1: Yes, beautiful. She would have known if I hadn't used

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Speaker 1: it that I feel like, here's the thing. When I

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Speaker 1: was plating this up for you, I was like, I

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Speaker 1: gotta include the whole chili's. I gotta include the bay

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Speaker 1: leaf so you can see.

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Speaker 2: I really appreciate that.

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Speaker 1: I want to ask some tips about eating this because

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Speaker 1: there's whole cloves and whole peppercorns. So is the idea

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Speaker 1: that you just eat them, you crunch them, you swallow them.

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Speaker 2: I think the whole peppercorns are delicious eaten whole. I

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Speaker 2: love how when you put them in the gardy they

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Speaker 2: sort of soften a bit, so when you bite into one,

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Speaker 2: it's almost like biting into like a caper. It's sort

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Speaker 2: of hard, gone a little soggy, and it makes way

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Speaker 2: for this like explosion of pepper flavor, which my family

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Speaker 2: loves pepper. The whole cloves, what I'll do is like

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Speaker 2: kind of like suck on them, bite, but then I

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Speaker 2: won't swallow it. But some of my family members will

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Speaker 2: eat them whole. Okay, we have some family members who

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Speaker 2: will eat the dried chilies that I cannot take that heat,

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Speaker 2: so I usually discard my dried chilies. And then obviously

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Speaker 2: the bay leaves.

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Speaker 1: Right, you're not eating that ain't nobody eating, No Bailey

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Speaker 1: Baby better tell me to eat. Ain't nobody better ever

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Speaker 1: tell me to eat in bay Leaves man like, But.

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Speaker 2: The whole peppercorn is my favorite thing to eat in Gardy.

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Speaker 2: I just I love that bite.

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Speaker 1: Yeah, I want everyone to also continue to be aware

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Speaker 1: of the fact that she has been eating the whole

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Speaker 1: bowl of food, which makes my heart very warm.

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Speaker 2: I can't tell you words not describe how much I

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Speaker 2: love Gardy. It's so it's so good tasting this dish.

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Speaker 2: It's just like, it's really remarkable how similar it tastes

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Speaker 2: to my mom's. And one of my goals with indianish

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Speaker 2: was when I was testing these I wasn't testing them

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Speaker 2: with my mom spices, with my dad's yogurt. I did

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Speaker 2: all my grocery shopping at wall because I was like,

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Speaker 2: I want to try making these recipes with ingredients at

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Speaker 2: a grocery store that, like much of America goes to.

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Speaker 2: So I'd buy my okra at Walmart, I'd buy spices

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Speaker 2: at Walmart. I'd buy yogurt at Walmart. If this tastes

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Speaker 2: outstanding with these ingredients, that deserves to be in the book, Right,

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Speaker 2: I try to be a realist. When I write books,

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Speaker 2: I'm thinking, like, who's actually going to do this? Are

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Speaker 2: people gonna make this shortcut? If so, I need to

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Speaker 2: assume that people are going to do this shortcut and

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Speaker 2: make sure it still tastes good when they inevitably do

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Speaker 2: make that shortcut. In an ideal world, I'd be like,

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Speaker 2: buy yogurt, age it for a week, then use it.

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Speaker 2: But I'm like, who's gonna age yogurt for a week

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Speaker 2: and then use it? So like more realistically, it's like, yeah,

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Speaker 2: just use the store about yogurt and addline juice. It

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Speaker 2: worked great.

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Speaker 1: Yeah.

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Speaker 2: The whole point of Indianish is for other people to

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Speaker 2: experience my pristian moments.

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Speaker 1: Ooh, I like that.

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Speaker 2: I feel like I've done something right. So this is

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Speaker 2: like hats off to you and hats off to me,

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Speaker 2: hats off to us. All we did it.

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Speaker 1: We did it? So yes or no, Priya? Did I

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Speaker 1: bring you back somewhere positive with the cutty?

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Speaker 2: Absolutely?

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Speaker 1: Yes, Oh That's what I'm talking about. Stay flaky, We'll

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Speaker 1: be right back. Welcome back to Flaky biscuits.

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Speaker 2: I have to ask did you eat it? And what

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Speaker 2: did you think of it?

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Speaker 1: Of course, and I'm glad that you asked. I actually

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Speaker 1: have some right here. I've been eating it. I will

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Speaker 1: agree with you, it's unlike anything. I don't have a

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Speaker 1: reference point. I've never made it before, there's nothing to

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Speaker 1: compare it to. It's got a texture that's unlike others.

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Speaker 1: It's got this balance between the y acidity and spice, unlike

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Speaker 1: anything I've ever tasted. It's very simple to make, very quick.

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Speaker 1: And I'm actually curious when you were growing up how

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Speaker 1: your parents would prepare this and prepare other things. What

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Speaker 1: was their experience, you know, coming to the US, trying

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Speaker 1: to preserve these traditions within the family unit, and how

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Speaker 1: did this recipe and other recipes actually form the backbone

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Speaker 1: of like your family unit.

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Speaker 2: I feel like it was less my mom wanting to

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Speaker 2: preserve family recipes. In fact, we didn't have family recipes

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Speaker 2: because my mom's mom absolutely hated cooking and could not

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Speaker 2: be bothered to do it. And so my mom kind

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Speaker 2: of taught herself to cook based off of dishes that

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Speaker 2: her grandmother had made for her, a few of the

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Speaker 2: dishes her mom had made, dishes the friends had made

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Speaker 2: for her. She sort of like developed all of these

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Speaker 2: recipes herself health based solely on memory, and I think

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Speaker 2: gardi is one of those dishes that was so rooted

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Speaker 2: in her memories as like when the weather gets cold,

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Speaker 2: when there's not a lot of fresh produce, you make

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Speaker 2: gardy And it just became like a deep love for

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Speaker 2: my sister and me. There are dishes in Indianish that

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Speaker 2: I see people make all over Instagram. I love how

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Speaker 2: much people make the doll, the sogfeta, but not a

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Speaker 2: lot of people make the gardy, and I wish that

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Speaker 2: they would, because like, this recipe is so delicious, it

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Speaker 2: like makes me want to cry.

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Speaker 1: Is this something that you would take to school? Like

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Speaker 1: you growing up? You grew up in Dallas? Correct, Yes,

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Speaker 1: how was going to school? And perhaps you brought some

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Speaker 1: gutti with you or something and ate that at lunch?

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Speaker 1: Like what kind of feedback did you get? You know,

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Speaker 1: what kind of experience did you have in the South?

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Speaker 1: Were your classmates into it? Were they curious? What was

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Speaker 1: that whole experience like for you?

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Speaker 2: Oh, I was not bringing thirty to lunch. There was

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Speaker 2: absolutely no way I was bringing thirty to lunch. I

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Speaker 2: laid down the law with my mom that I needed

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Speaker 2: a peanut butter and jelly sandwich every day.

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Speaker 1: Why is that?

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Speaker 2: It's like the classic cliche like child of immigrants just

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Speaker 2: wants to fit in and not be told her lunch

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Speaker 2: is smelly. It's tale as old as time.

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Speaker 1: So like you laid down the law before, so you

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Speaker 1: never even tried to go through it. No.

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Speaker 2: I mean I was really traumatized by this moment in

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Speaker 2: which Ursulon Khan's mom brought barfie to school on the

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Speaker 2: Vali to celebrate, and this girl, Rebecca Whiteman I remember,

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Speaker 2: came up to me and was like, Ursulon's mom brought

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Speaker 2: this stuff and it sounds like barf and it tastes

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Speaker 2: like barf, and she was like spitting it out.

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Speaker 1: Oh wow.

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Speaker 2: She just was making this face, this disgusted face, and

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Speaker 2: that moment is like seared into my memory. But like

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Speaker 2: this is not unique to me. Every kid has got

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Speaker 2: those moments. So I was just like, well, yeah, fuck no,

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Speaker 2: I'm not bringing Indian food.

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Speaker 1: Yeah yeah no. First of all, I'm like really sorry

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Speaker 1: that you had to experience that, and obviously sorry for

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Speaker 1: your friend.

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Speaker 2: Yeah, shout out to Ursula Cohn's mom. Just try to

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Speaker 2: spread the culture.

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Speaker 1: Yeah, special shout out for braving the insanely blatant racism

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Speaker 1: of Southern schools. I obviously had gone through several iterations

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Speaker 1: of that as well. It typically wasn't food oriented. It

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Speaker 1: was also it was always just like, you know, my

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Speaker 1: skin color. But it kind of creates the love hate

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Speaker 1: relationship with the South, doesn't it.

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Speaker 2: Yes, But I will say I grew up in Dallas.

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Speaker 2: I grew up in the suburbs. I grew up in

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Speaker 2: a very large Indian community. I went to like a

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Speaker 2: pretty liberal, non denominational school. But like I mean, I

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Speaker 2: think in many ways that just means like the racism

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Speaker 2: is more subtle, right, It's less like I hate black people,

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Speaker 2: and it's more like I really do love black people.

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Speaker 2: I just don't want them living in my block. That

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Speaker 2: kind of the Nimby style racism.

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Speaker 1: You know, And to be honest, it's the kind that

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Speaker 1: I think is prevalent up here in the North. Yeah,

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Speaker 1: because I love growing up in New Orleans and the

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Speaker 1: food there, and I loved all the other Hispanic people

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Speaker 1: there and Honduran's there. But we and then I feel

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Speaker 1: like every single day we were reminded that we were

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Speaker 1: like less than yo when there was tacos at lunch.

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Speaker 1: It was just like, Hey, let's go call Brian Mexican

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Speaker 1: all day today. It's quite unfortunate that we weren't able

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Speaker 1: to kind of celebrate our culture the right way with

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Speaker 1: a lot of people at school or through our lunches

399
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Speaker 1: and stuff like that. It really, it really is a

400
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Speaker 1: difficult thing to think about. Actually, it actually makes me sad.

401
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Speaker 1: It's like, why did we have to go through that?

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Speaker 2: It makes me sad, But like it made the pride

403
00:20:59,200 --> 00:21:01,800
Speaker 2: that I feel for my mom's food just all that

404
00:21:01,880 --> 00:21:05,639
Speaker 2: much stronger now, Like it made me so happy to

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Speaker 2: write Indianish and to own up to the shame that

406
00:21:09,600 --> 00:21:13,360
Speaker 2: I felt, and like acknowledge that this is a journey

407
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Speaker 2: that I am on. I never won't feel caught between

408
00:21:18,160 --> 00:21:22,480
Speaker 2: the sort of indian ness and the American news and right,

409
00:21:22,800 --> 00:21:26,439
Speaker 2: the Ursulon Cohn moment was bad, but I was I

410
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Speaker 2: was not subjected to like the incredibly blatant racism that

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Speaker 2: many people growing up in the South were. I grew

412
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Speaker 2: up in like a privileged family within like a larger

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Speaker 2: Indian community, and I had people I could relate to

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Speaker 2: and talk to about these things, right, I just didn't

415
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Speaker 2: have the language to know how I was feeling. And

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Speaker 2: I think I just have been a people pleaser my

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Speaker 2: whole life and just desperately wanted to fit in.

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Speaker 1: Well, I mean fittingan's the name of the game. I

419
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Speaker 1: mean when I would experience these situations, I was in

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Speaker 1: like gifted programs and cool like honors classes and this

421
00:22:01,640 --> 00:22:04,359
Speaker 1: kind of thing. And when I was around certain when

422
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Speaker 1: I was around white people, certain people, I would speak differently,

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Speaker 1: act differently.

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Speaker 2: Totally, you like code switch around.

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Speaker 1: Yeah.

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Speaker 2: Being in large white communities, sit totally.

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Speaker 1: Same, one hundred percent. And I was playing soccer, which

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Speaker 1: in a lot of communities you had to pay to play. Yeah.

429
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Speaker 1: I just remember actually the first select team I got

430
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Speaker 1: to be on, I got to play for free because

431
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Speaker 1: obviously my parents didn't have four thousand dollars a year

432
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Speaker 1: to so I could kick a ball. Yeah, for the

433
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Speaker 1: elite level teams, Like I was pretty good at soccer,

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Speaker 1: and so the coach would be like, hey, like we

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Speaker 1: want them on the team, like whatever. And those teams

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Speaker 1: it was you know, teenage white kids, some of them nice,

437
00:22:45,000 --> 00:22:46,639
Speaker 1: but most of them, I mean they would call me

438
00:22:46,680 --> 00:22:50,040
Speaker 1: the N word as my name. I was their teammate.

439
00:22:50,119 --> 00:22:53,360
Speaker 1: And again I wanted to please them, I wanted them

440
00:22:53,400 --> 00:22:55,680
Speaker 1: to feel good. I would always fight for their respect,

441
00:22:56,000 --> 00:22:58,359
Speaker 1: and thinking back on it, and especially like if you

442
00:22:58,440 --> 00:23:01,480
Speaker 1: know my career, it's almost the same thing. Like I

443
00:23:01,480 --> 00:23:04,440
Speaker 1: don't want to bake certain things anymore because I want

444
00:23:04,480 --> 00:23:06,119
Speaker 1: to stand up for what I believe in and I

445
00:23:06,160 --> 00:23:09,800
Speaker 1: want to bake the cuisine that's in the continent I'm from.

446
00:23:10,200 --> 00:23:13,120
Speaker 1: I don't want to bake certain things because I think

447
00:23:13,160 --> 00:23:15,720
Speaker 1: I should be making them. It's more like I need

448
00:23:15,720 --> 00:23:17,520
Speaker 1: to be me, and I need to be comfortable with

449
00:23:17,560 --> 00:23:19,800
Speaker 1: being me. And I feel like, from what I'm hearing,

450
00:23:19,880 --> 00:23:23,040
Speaker 1: Indian Ish was your way of like flourishing in that regard.

451
00:23:23,560 --> 00:23:27,720
Speaker 2: Yeah, it sort of like started a journey that I'm

452
00:23:27,760 --> 00:23:31,719
Speaker 2: still on, not only letting go of shame, but like

453
00:23:31,800 --> 00:23:37,840
Speaker 2: the positive action of being really proud of my experience

454
00:23:38,400 --> 00:23:42,200
Speaker 2: and of my family and also recognizing that those feelings

455
00:23:42,280 --> 00:23:45,040
Speaker 2: that experience is not at all unique and is representative

456
00:23:45,080 --> 00:23:49,119
Speaker 2: of what many kids of our generation went through growing up.

457
00:23:49,160 --> 00:23:50,199
Speaker 2: We just didn't talk about it.

458
00:23:50,400 --> 00:23:52,439
Speaker 1: We did not talk about it. And it happens in

459
00:23:52,480 --> 00:23:56,720
Speaker 1: other countries as well. It's immigration, you know, African immigration

460
00:23:56,800 --> 00:24:00,560
Speaker 1: into France. There's so many different countries that have this

461
00:24:00,720 --> 00:24:03,360
Speaker 1: kind of we're gonna look at you and basically make

462
00:24:03,400 --> 00:24:06,160
Speaker 1: our assessment of where you belong in society by how

463
00:24:06,200 --> 00:24:09,359
Speaker 1: you look. Yeah, you know what, Actually, speaking of family,

464
00:24:09,400 --> 00:24:13,400
Speaker 1: you have a new family member, right, your husband seth Oh?

465
00:24:13,520 --> 00:24:15,840
Speaker 2: Yes, yes, new family member.

466
00:24:15,680 --> 00:24:18,240
Speaker 1: Because I've been curious, you know, like we you know,

467
00:24:18,280 --> 00:24:21,959
Speaker 1: my fiance is white, set is white? Is that something

468
00:24:22,040 --> 00:24:24,840
Speaker 1: that has ever been an issue for you guys? And

469
00:24:24,880 --> 00:24:27,199
Speaker 1: not within your family or anything like that, but just

470
00:24:27,240 --> 00:24:29,239
Speaker 1: even like out in the streets. I know, when we

471
00:24:29,359 --> 00:24:32,119
Speaker 1: road trip to the South, when you need gas at

472
00:24:32,119 --> 00:24:35,120
Speaker 1: that like random Virginia gas station, it's like you never

473
00:24:35,160 --> 00:24:37,240
Speaker 1: know what's going to happen out there. You know, we're

474
00:24:37,240 --> 00:24:39,439
Speaker 1: always a little bit cautious. Do you guys ever have

475
00:24:39,520 --> 00:24:40,040
Speaker 1: to go through that?

476
00:24:40,400 --> 00:24:44,440
Speaker 2: Yeah? I mean I feel like every interracial couple, these

477
00:24:44,520 --> 00:24:48,359
Speaker 2: dynamics are always at play, right. Yeah, my husband is

478
00:24:48,480 --> 00:24:52,719
Speaker 2: like a tall white man who like embodies Western standards

479
00:24:52,720 --> 00:24:57,160
Speaker 2: of beauty, and it can be really jarring sometimes.

480
00:24:57,720 --> 00:25:00,560
Speaker 1: By Western standards of beauty, do you mean perfect traps,

481
00:25:01,840 --> 00:25:05,520
Speaker 1: great biceps, and a superman jaw line. Yeah.

482
00:25:06,080 --> 00:25:07,720
Speaker 2: I saw him. I was like, oh, he looks kind

483
00:25:07,720 --> 00:25:08,800
Speaker 2: of Clark Kentish.

484
00:25:09,080 --> 00:25:11,000
Speaker 1: The first time I saw Set, I was like, who

485
00:25:11,080 --> 00:25:16,159
Speaker 1: is this Bruce Wayne, this whole like exceptional man in

486
00:25:16,160 --> 00:25:18,119
Speaker 1: front of me. It makes me question all of my

487
00:25:18,520 --> 00:25:21,879
Speaker 1: diet and exercise efforts. No, but you know what the

488
00:25:21,920 --> 00:25:23,760
Speaker 1: thing about Set this he's literally the nice, one of

489
00:25:23,760 --> 00:25:26,440
Speaker 1: the nicest guys ever met. And it's that real kindness

490
00:25:26,440 --> 00:25:27,000
Speaker 1: that he has.

491
00:25:27,359 --> 00:25:30,439
Speaker 2: He totally is. But and I'm sure you experience this.

492
00:25:30,520 --> 00:25:34,000
Speaker 2: It's like a lot of educating your partner. I'm like, Yeah,

493
00:25:34,080 --> 00:25:36,280
Speaker 2: you go through life as a white person and that

494
00:25:36,400 --> 00:25:39,280
Speaker 2: experience is fundamentally different from like the way that I

495
00:25:39,320 --> 00:25:42,439
Speaker 2: go through life, and you need to acknowledge that and

496
00:25:42,560 --> 00:25:45,800
Speaker 2: vice versa. Yeah, if you're in an interracial relationship and

497
00:25:45,840 --> 00:25:47,720
Speaker 2: you haven't had that conversation, you need to have it

498
00:25:47,880 --> 00:25:48,320
Speaker 2: right now.

499
00:25:48,440 --> 00:25:50,440
Speaker 1: Yeah, you need to buckle up. I think it's an

500
00:25:50,440 --> 00:25:55,440
Speaker 1: important conversation to have directly. You know, there's indirect moments

501
00:25:55,480 --> 00:25:58,760
Speaker 1: where the only way for your white partner to learn

502
00:25:58,880 --> 00:26:01,920
Speaker 1: is for them to experience and like see or hear

503
00:26:02,000 --> 00:26:05,399
Speaker 1: with their own eyes and ears or like hey, like

504
00:26:05,480 --> 00:26:07,600
Speaker 1: you know that was a microaggression, like what that person

505
00:26:07,720 --> 00:26:10,560
Speaker 1: just did and when you when you break it down, Yeah,

506
00:26:10,640 --> 00:26:13,119
Speaker 1: this has happened with Bridge and I several times, but

507
00:26:13,200 --> 00:26:15,879
Speaker 1: you know she probably like Seth. I think to be

508
00:26:15,920 --> 00:26:19,560
Speaker 1: able to survive in an interracial relationship, you got to

509
00:26:19,600 --> 00:26:23,040
Speaker 1: be with a person that can understand and quickly adapt

510
00:26:23,080 --> 00:26:25,880
Speaker 1: to recognizing how important it is to like go through

511
00:26:25,880 --> 00:26:29,040
Speaker 1: this stuff because you can't be oblivious to it. My

512
00:26:29,080 --> 00:26:32,480
Speaker 1: feelings could get hurt by something maybe she won't understand,

513
00:26:32,520 --> 00:26:34,480
Speaker 1: and I'll have to just like kind of explain, like, hey,

514
00:26:34,480 --> 00:26:37,080
Speaker 1: like this is why this hurt my feelings, because yeah,

515
00:26:37,160 --> 00:26:39,679
Speaker 1: bubba ble, you know, like that was bullshit. I did it.

516
00:26:40,040 --> 00:26:42,000
Speaker 2: There's a lot of that being like that was a

517
00:26:42,040 --> 00:26:45,480
Speaker 2: microaggression and you probably it probably was not even a

518
00:26:45,520 --> 00:26:49,080
Speaker 2: blip on your radar, but like I knew it, and

519
00:26:49,160 --> 00:26:51,280
Speaker 2: I saw it, and I'm going to explain it to you,

520
00:26:51,680 --> 00:26:53,920
Speaker 2: and you need to know that the reason you didn't

521
00:26:53,960 --> 00:26:56,959
Speaker 2: register it is probably because you're white.

522
00:26:57,280 --> 00:27:01,440
Speaker 1: Yeah, exactly. We should make like a guide for interracial relationship.

523
00:27:02,119 --> 00:27:03,920
Speaker 1: It's just one page. It's just a few lines. It's

524
00:27:03,960 --> 00:27:06,480
Speaker 1: exactly what you said. It's you don't understand this because

525
00:27:06,480 --> 00:27:08,520
Speaker 1: you're white. You need to listen to what I'm saying.

526
00:27:08,880 --> 00:27:10,920
Speaker 2: Yeah, just believe me what I tell you that was

527
00:27:10,920 --> 00:27:11,960
Speaker 2: a microaggression.

528
00:27:13,600 --> 00:27:16,359
Speaker 1: Do you remember any specific microaggressions that you've had to

529
00:27:16,400 --> 00:27:17,080
Speaker 1: point out.

530
00:27:17,160 --> 00:27:20,359
Speaker 2: When someone asked me if I worship cows.

531
00:27:20,680 --> 00:27:21,879
Speaker 1: Is that a microaggression?

532
00:27:22,960 --> 00:27:25,120
Speaker 2: I mean, well, it's sort of like the assumption that

533
00:27:25,240 --> 00:27:29,240
Speaker 2: I value cows. I think we were at a restaurant

534
00:27:29,240 --> 00:27:32,520
Speaker 2: once and I like, ordered a steak and some moments like,

535
00:27:32,560 --> 00:27:36,120
Speaker 2: well that has beef. That kind of stuff happens a lot.

536
00:27:36,440 --> 00:27:39,080
Speaker 1: Wow, it's quite unfortunate that we have to live in

537
00:27:39,080 --> 00:27:41,399
Speaker 1: a world where that is an issue. But I think

538
00:27:42,040 --> 00:27:44,760
Speaker 1: for me as a Southerner as well, for you, you know,

539
00:27:44,840 --> 00:27:47,159
Speaker 1: moving to New York. I love New Orleans, but I

540
00:27:47,200 --> 00:27:49,480
Speaker 1: was always itching to get to a place where I

541
00:27:49,520 --> 00:27:52,640
Speaker 1: wouldn't literally be spit on at soccer practice or whatever

542
00:27:52,640 --> 00:27:54,960
Speaker 1: it is that I'm doing. So I think the community

543
00:27:55,000 --> 00:27:58,639
Speaker 1: here has been very welcoming and very open for people

544
00:27:58,680 --> 00:27:59,080
Speaker 1: like us.

545
00:27:59,359 --> 00:28:04,240
Speaker 2: Yes, I do. I still witness microaggressions or instances of

546
00:28:04,280 --> 00:28:08,119
Speaker 2: implicit bias, yes, but I love living in the city.

547
00:28:08,240 --> 00:28:11,879
Speaker 2: I love walking around neighborhoods and it not just being

548
00:28:12,240 --> 00:28:14,760
Speaker 2: white people. I love that you can have every type

549
00:28:14,800 --> 00:28:17,680
Speaker 2: of food you want here. Obviously many of those things

550
00:28:17,720 --> 00:28:20,159
Speaker 2: are true in parts of the South as well, But

551
00:28:20,600 --> 00:28:23,119
Speaker 2: New York is pretty incredible for all those things.

552
00:28:23,400 --> 00:28:26,800
Speaker 1: New York is incredible. You work for The New York Times,

553
00:28:26,960 --> 00:28:29,920
Speaker 1: which is also an incredible I actually think that's how

554
00:28:30,000 --> 00:28:32,680
Speaker 1: I Besides your book, I think I had definitely seen,

555
00:28:33,119 --> 00:28:36,440
Speaker 1: you know, or read articles that you've written more recently.

556
00:28:36,600 --> 00:28:38,800
Speaker 1: You were were you in the Bronx.

557
00:28:39,200 --> 00:28:43,440
Speaker 2: I was in the Bronx at a hot dog factory.

558
00:28:43,520 --> 00:28:45,040
Speaker 1: What were you doing at the hot dog factory?

559
00:28:45,200 --> 00:28:50,320
Speaker 2: I was doing a video about how hot dogs are made.

560
00:28:53,440 --> 00:28:56,160
Speaker 1: Hot dogs that are packaged and sold in stores, or

561
00:28:56,240 --> 00:28:59,000
Speaker 1: hot dogs that are like made at like school.

562
00:28:58,960 --> 00:29:02,000
Speaker 2: Like both. It was the Sabrett hot Dog Factory, and

563
00:29:02,040 --> 00:29:05,440
Speaker 2: they manufacture hot dogs that are sold at baseball games,

564
00:29:05,480 --> 00:29:09,160
Speaker 2: sold by street venders, sold at grocery stores. They're like

565
00:29:09,280 --> 00:29:12,000
Speaker 2: the New York City hot dog and they're factories in

566
00:29:12,040 --> 00:29:12,520
Speaker 2: the Bronx.

567
00:29:13,080 --> 00:29:15,680
Speaker 1: Wow, it's just such a New York thing to say, like,

568
00:29:15,920 --> 00:29:18,360
Speaker 1: I went to the Bronx learn how to make some

569
00:29:18,400 --> 00:29:22,040
Speaker 1: hot dogs that permeate the entire city. Speaking of the

570
00:29:22,040 --> 00:29:24,320
Speaker 1: New York Times, what's going on? Are you comfortable talking

571
00:29:24,360 --> 00:29:26,400
Speaker 1: about what's going on yesterday and today?

572
00:29:27,000 --> 00:29:29,120
Speaker 2: Yeah? I don't know when this is coming out, so

573
00:29:29,160 --> 00:29:30,760
Speaker 2: I don't know what state we will be in, but

574
00:29:31,320 --> 00:29:33,120
Speaker 2: I am a part of the New York Times Guild.

575
00:29:33,240 --> 00:29:36,280
Speaker 2: I'm thankful to be part of a unionized workplace. And

576
00:29:36,440 --> 00:29:39,760
Speaker 2: we have been negotiating with management for a fair contract

577
00:29:39,840 --> 00:29:43,800
Speaker 2: for two years and basically have yet to get what

578
00:29:43,840 --> 00:29:45,880
Speaker 2: we see as a fair contract. So we had a

579
00:29:45,960 --> 00:29:49,320
Speaker 2: twenty four hour walkout yesterday in which we did not work.

580
00:29:49,360 --> 00:29:52,280
Speaker 2: We encourage people to not use New York Times services

581
00:29:52,320 --> 00:29:55,600
Speaker 2: for twenty four hours in the hopes that management would

582
00:29:56,160 --> 00:29:58,240
Speaker 2: recognize our worth and come to the table with a

583
00:29:58,280 --> 00:30:02,440
Speaker 2: fair contract. Hell yeah, fingers crossed that it leads to

584
00:30:03,320 --> 00:30:06,960
Speaker 2: the change we're hoping for, because there are people who

585
00:30:07,200 --> 00:30:09,640
Speaker 2: do really vital work for the New York Times who

586
00:30:09,880 --> 00:30:12,440
Speaker 2: are not paid even close to what they ought to

587
00:30:12,480 --> 00:30:15,040
Speaker 2: be paid and have not gotten a raise in two years.

588
00:30:15,200 --> 00:30:23,040
Speaker 1: M mm hmm. That ain't right. Hungry for more Flaky biscuit,

589
00:30:23,480 --> 00:30:36,800
Speaker 1: stay tuned. Enough of that, Enough of that, Back to

590
00:30:36,840 --> 00:30:43,800
Speaker 1: the interview. What better way to talk about walking out

591
00:30:43,800 --> 00:30:46,440
Speaker 1: of work than playing a game. We are going to

592
00:30:46,480 --> 00:30:55,480
Speaker 1: play our flaky game now. Okay, you're a yogurt fiend, yes,

593
00:30:55,720 --> 00:31:00,479
Speaker 1: and yogurt was a big part of cutty cutty. I

594
00:31:00,520 --> 00:31:01,680
Speaker 1: was just I don't know. I was kind of hoping

595
00:31:01,720 --> 00:31:03,040
Speaker 1: that you would be like, oh, that was the one

596
00:31:03,160 --> 00:31:05,440
Speaker 1: you said it, but you know, you did.

597
00:31:05,200 --> 00:31:08,200
Speaker 2: Say it earlier and I totally forgot. But you're pretty

598
00:31:08,200 --> 00:31:10,520
Speaker 2: close to nailing the pronunciation.

599
00:31:10,200 --> 00:31:12,880
Speaker 1: Cutty cutty cutty. So I've got a few questions for

600
00:31:12,960 --> 00:31:15,240
Speaker 1: you to test. It's kind of like who wants to

601
00:31:15,280 --> 00:31:17,840
Speaker 1: be a millionaire style, you know, multiple choice questions. Yeah,

602
00:31:18,280 --> 00:31:20,440
Speaker 1: I mean like you talk a big yogurt game, so

603
00:31:20,520 --> 00:31:22,720
Speaker 1: you better bring your a game here, all right? Are

604
00:31:22,720 --> 00:31:23,200
Speaker 1: you ready?

605
00:31:23,320 --> 00:31:25,600
Speaker 2: I'm ready.

606
00:31:25,960 --> 00:31:28,600
Speaker 1: Oh this is so ridiculous because I kind of made

607
00:31:28,680 --> 00:31:31,120
Speaker 1: up all right, you'll see, all right. Question number one,

608
00:31:31,840 --> 00:31:34,800
Speaker 1: what is the bacteria that is used to make yogurt?

609
00:31:35,440 --> 00:31:39,360
Speaker 1: What is the primary bacteria in yogurt? Is it yogo

610
00:31:39,440 --> 00:31:50,520
Speaker 1: bacto yogurte ciliate, Lacto Bacsilius bulgaricus, or yogurt modules.

611
00:31:51,480 --> 00:31:52,560
Speaker 2: I think it's the third one.

612
00:31:53,640 --> 00:31:58,600
Speaker 1: You are correct, it is Lacto Bacsilius bulgaricus. Here at

613
00:31:58,640 --> 00:32:01,080
Speaker 1: flaky biscuit Brian Ford Camp pronounce anything. Just letting you

614
00:32:01,120 --> 00:32:05,840
Speaker 1: guys know that one out of one so far, good job. Next,

615
00:32:06,400 --> 00:32:11,720
Speaker 1: the earliest yogurts were probably spontaneously fermented by wild bacteria

616
00:32:11,840 --> 00:32:18,000
Speaker 1: in what type of container horse hoofs, sheep's wool bags,

617
00:32:19,440 --> 00:32:22,720
Speaker 1: sod or goat skin bags?

618
00:32:23,320 --> 00:32:24,000
Speaker 2: What's sod?

619
00:32:24,640 --> 00:32:27,720
Speaker 1: Sod is bricks made out of dirt.

620
00:32:28,160 --> 00:32:31,400
Speaker 2: I'm gonna guess one of the one of the skins. Okay,

621
00:32:31,480 --> 00:32:33,400
Speaker 2: what were the two animal possibilities?

622
00:32:34,480 --> 00:32:38,680
Speaker 1: Sheep's wool bags or goat skin bags.

623
00:32:39,720 --> 00:32:43,320
Speaker 2: Sheep's wool bags or goat skin But like I mean,

624
00:32:43,360 --> 00:32:46,600
Speaker 2: horses hooves would be very creative. Yeah, I was gonna

625
00:32:46,640 --> 00:32:51,880
Speaker 2: guess sort of clay containers. Maybe the goat. Let's try

626
00:32:51,920 --> 00:32:52,320
Speaker 2: the goat.

627
00:32:52,880 --> 00:32:57,040
Speaker 1: You are two for two, Priya. Christa's yogurt instincts are

628
00:32:57,120 --> 00:32:59,720
Speaker 1: kicking in. There's no stopping you two for two in

629
00:32:59,720 --> 00:33:02,760
Speaker 1: our game here. But there is one more question. Okay,

630
00:33:02,840 --> 00:33:06,560
Speaker 1: all right, this one's kind of tough. There are some

631
00:33:06,600 --> 00:33:10,720
Speaker 1: accounts that suggest that the Indian emperor Akbar his cooks

632
00:33:10,720 --> 00:33:14,920
Speaker 1: would flavor his yogurt with what would it be human

633
00:33:14,960 --> 00:33:18,920
Speaker 1: seeds in vanilla? Would it be chili flakes and salt,

634
00:33:20,080 --> 00:33:24,760
Speaker 1: mustard seeds and cinnamon, or corn starch and chickpea flour.

635
00:33:25,680 --> 00:33:28,320
Speaker 2: I'm gonna guess mustard seeds and cinnamon.

636
00:33:29,480 --> 00:33:36,800
Speaker 1: Wow. Three for three, flaky biscuit legend, Flaky Hall of

637
00:33:36,800 --> 00:33:42,840
Speaker 1: Famer Priya Krishna with the straight three for three, hitting

638
00:33:42,880 --> 00:33:46,520
Speaker 1: home runs left and right. You are clearly the yogurt

639
00:33:46,960 --> 00:33:49,000
Speaker 1: expert that you claimed you are. I'm I'm very I'm

640
00:33:49,000 --> 00:33:49,680
Speaker 1: actually impressed.

641
00:33:49,920 --> 00:33:54,480
Speaker 2: Thank you. I just I love yogurt. What can I say?

642
00:33:55,280 --> 00:33:56,880
Speaker 1: Yogurt podcasts coming soon?

643
00:33:57,640 --> 00:34:00,000
Speaker 2: Ugh, I wish.

644
00:34:00,160 --> 00:34:02,920
Speaker 1: So we've had our delicious gutty. You know, we kind

645
00:34:02,920 --> 00:34:07,240
Speaker 1: of talked about how Indianish has helped form your career,

646
00:34:07,280 --> 00:34:10,440
Speaker 1: which is amazing. Talk to me about what's coming down

647
00:34:10,480 --> 00:34:11,480
Speaker 1: the pipeline for you.

648
00:34:12,480 --> 00:34:15,799
Speaker 2: I have a book called Pria's Kitchen Adventures, and it's

649
00:34:15,840 --> 00:34:19,799
Speaker 2: a book for kids age eight to eleven, and it

650
00:34:19,800 --> 00:34:24,520
Speaker 2: features recipes from around the world developed by friends, including

651
00:34:24,760 --> 00:34:28,080
Speaker 2: our mutual friend, Chris Ying, And it includes that pickled

652
00:34:28,120 --> 00:34:33,360
Speaker 2: green bean with pork recipe, that recipe club viewers just

653
00:34:33,400 --> 00:34:34,239
Speaker 2: can't get enough of.

654
00:34:34,560 --> 00:34:35,960
Speaker 1: They cannot get enough of it.

655
00:34:36,040 --> 00:34:38,560
Speaker 2: And it's basically about how my mom worked in the

656
00:34:38,560 --> 00:34:42,160
Speaker 2: airline industry and we were privileged enough to get to

657
00:34:42,200 --> 00:34:44,560
Speaker 2: travel the world. But you know, soon I realized you

658
00:34:44,600 --> 00:34:46,880
Speaker 2: don't actually have to leave your kitchen to travel and

659
00:34:46,920 --> 00:34:49,040
Speaker 2: you can do it through cooking, so it sort of

660
00:34:49,120 --> 00:34:51,640
Speaker 2: leads kids around the world with recipes.

661
00:34:52,239 --> 00:34:54,439
Speaker 1: Wow, that is amazing. When's it come out?

662
00:34:54,680 --> 00:34:56,200
Speaker 2: I believe next summer.

663
00:34:56,520 --> 00:34:59,799
Speaker 1: Pria's Kitchen Adventures that is something that we're all going

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00:34:59,880 --> 00:35:01,960
Speaker 1: to be looking forward to for sure. Thank you for

665
00:35:01,960 --> 00:35:04,799
Speaker 1: sharing that you know here at Flaky Biscuit. Also, we

666
00:35:04,960 --> 00:35:07,279
Speaker 1: like to talk about what you're doing for your community

667
00:35:07,640 --> 00:35:09,840
Speaker 1: now that you found this success, now that you've figured

668
00:35:09,840 --> 00:35:12,400
Speaker 1: out who you are as an author, as a cook.

669
00:35:12,640 --> 00:35:15,720
Speaker 1: I understand that you work with the South Brooklyn Mutual

670
00:35:15,760 --> 00:35:17,640
Speaker 1: Aid and I would love to talk a little bit

671
00:35:17,640 --> 00:35:19,799
Speaker 1: about that and what that work means to you. You know,

672
00:35:19,840 --> 00:35:23,719
Speaker 1: how how you became involved and what is it exactly

673
00:35:23,840 --> 00:35:25,879
Speaker 1: that that does for our community here.

674
00:35:26,719 --> 00:35:31,200
Speaker 2: They do anything in everything, giving warm clothes to people

675
00:35:31,239 --> 00:35:36,480
Speaker 2: in need, diapers, helping connect people with COVID vaccine appointments.

676
00:35:37,000 --> 00:35:38,480
Speaker 2: When it comes to community service, I feel like it

677
00:35:38,520 --> 00:35:41,280
Speaker 2: can be really overwhelming. And someone gave me really amazing advice,

678
00:35:41,320 --> 00:35:43,919
Speaker 2: which is like start in your own community. Start where

679
00:35:43,960 --> 00:35:46,520
Speaker 2: you live. That is like a great place to just

680
00:35:46,520 --> 00:35:48,920
Speaker 2: like immediately make an impact, Like you live in this place.

681
00:35:49,000 --> 00:35:51,360
Speaker 2: This place does so much for you give back to

682
00:35:51,400 --> 00:35:55,680
Speaker 2: your local community. When COVID vaccine appointments first opened up,

683
00:35:55,719 --> 00:35:58,800
Speaker 2: I was a Spanish translator and that was really wonderful

684
00:35:58,840 --> 00:36:02,200
Speaker 2: and I just like met so many people while working

685
00:36:02,360 --> 00:36:06,839
Speaker 2: at one of the Sunset Park vaccine centers. They accept donations,

686
00:36:07,239 --> 00:36:09,319
Speaker 2: but like I think South Brooklyn Mutual Aid is doing

687
00:36:09,360 --> 00:36:13,920
Speaker 2: really great work. They're really organized. They are really good

688
00:36:13,960 --> 00:36:16,719
Speaker 2: at figuring out how can we make the most impact

689
00:36:16,800 --> 00:36:19,640
Speaker 2: and like utilize our volunteers to make the most impact.

690
00:36:19,719 --> 00:36:22,000
Speaker 1: I could help you translate Spanish. That'd be fun.

691
00:36:22,200 --> 00:36:25,440
Speaker 2: It's really fun. It's so fun convincing people to like

692
00:36:25,880 --> 00:36:28,520
Speaker 2: get vaccinated and like to be able to do it

693
00:36:28,560 --> 00:36:30,800
Speaker 2: in like the language they know. And they get really

694
00:36:30,840 --> 00:36:33,960
Speaker 2: like excited, and they have first approach really nervous to

695
00:36:34,080 --> 00:36:36,600
Speaker 2: like will anyone understand me? And then you immediately put

696
00:36:36,600 --> 00:36:38,200
Speaker 2: them at ease. It's it's really great.

697
00:36:38,640 --> 00:36:41,120
Speaker 1: Wow, well you learned Spanish because you grew up in Texas.

698
00:36:41,160 --> 00:36:43,840
Speaker 1: I'm assuming yeah, but the fact that you're using that

699
00:36:43,880 --> 00:36:48,120
Speaker 1: skill set now to improve the community is really wonderful. Priya,

700
00:36:48,160 --> 00:36:59,520
Speaker 1: thank you, thank you for doing that. Pria, thank you

701
00:36:59,560 --> 00:37:01,680
Speaker 1: so much for joining me today. You know, I was

702
00:37:01,719 --> 00:37:05,120
Speaker 1: really nervous about making the cuttie, but the bowl is empty.

703
00:37:05,320 --> 00:37:06,800
Speaker 2: Wow clean plate club.

704
00:37:07,680 --> 00:37:10,279
Speaker 1: Fam. Make sure that you check out Indianish for that

705
00:37:10,360 --> 00:37:13,880
Speaker 1: recipe because it's clearly quite delicious, and look out for

706
00:37:13,960 --> 00:37:17,520
Speaker 1: Priya's kitchen adventures as well lots of fun things. I

707
00:37:17,560 --> 00:37:19,560
Speaker 1: want to thank you one more time for joining us.

708
00:37:19,880 --> 00:37:21,359
Speaker 2: Thank you, Brian, this was so fun.

709
00:37:24,960 --> 00:37:27,160
Speaker 1: Thank y'all for listening. Fam. If you want to make

710
00:37:27,239 --> 00:37:30,520
Speaker 1: guttie for yourself, find it on Shondaland dot com and

711
00:37:30,840 --> 00:37:34,759
Speaker 1: in Priya's cookbook. The recipe is phenomenal. The cookbook is

712
00:37:34,800 --> 00:37:37,120
Speaker 1: called indian Ish and Fam, I want to know how

713
00:37:37,120 --> 00:37:41,280
Speaker 1: it goes. Tag me artists and Brian, tag Priya Krishna

714
00:37:41,640 --> 00:37:44,960
Speaker 1: at Priya Krishna and of course tag Shondalan post photos

715
00:37:45,200 --> 00:37:47,880
Speaker 1: videos let us know how y'all did you know what

716
00:37:47,880 --> 00:37:49,680
Speaker 1: I'm saying? We're curious to see if it's your first

717
00:37:49,719 --> 00:37:52,120
Speaker 1: time making cuttie like it was for me, I want

718
00:37:52,120 --> 00:37:54,719
Speaker 1: to hear about your experience. My advice would be to

719
00:37:55,440 --> 00:37:57,600
Speaker 1: don't improvise too much, try to follow it to the

720
00:37:57,640 --> 00:38:00,600
Speaker 1: tea because you're gonna really get a delicious result. Don't

721
00:38:00,600 --> 00:38:04,560
Speaker 1: forget to check out South Brooklyn Mutual Aid at Southbkmutuala

722
00:38:04,800 --> 00:38:07,320
Speaker 1: dot com. You can find all the handles and links

723
00:38:07,360 --> 00:38:10,000
Speaker 1: I just mentioned in the show notes for this episode.

724
00:38:11,040 --> 00:38:14,400
Speaker 1: If you like Flaky Biscuit all right, if you like

725
00:38:14,560 --> 00:38:18,799
Speaker 1: flaky layers and delicious morsels of nostalgia, then you know

726
00:38:18,840 --> 00:38:19,279
Speaker 1: what to do.

727
00:38:19,440 --> 00:38:24,400
Speaker 3: Leave us a beautiful rating, review, Share, subscribe, tell the

728
00:38:24,400 --> 00:38:27,520
Speaker 3: whole world, scream it from the rooftops. If you're driving

729
00:38:27,560 --> 00:38:30,600
Speaker 3: to work and you want to hear something delicious.

730
00:38:30,280 --> 00:38:33,280
Speaker 1: Put on Flaky Biscuit. Thank you so much for joining guys.

731
00:38:33,360 --> 00:38:37,320
Speaker 1: Flaky Biscuit is executive produced by Sandy Bailey, alex Alja,

732
00:38:37,680 --> 00:38:42,640
Speaker 1: Lauren Homan, Tyler Klang, and Gabrielle Collins. Our creative producer

733
00:38:42,719 --> 00:38:45,880
Speaker 1: is Bridget Kenna and our editor and producer is Nicholas Harder,

734
00:38:46,040 --> 00:38:49,279
Speaker 1: with music by Crucial. Recipes from Flaky Biscuit can be

735
00:38:49,320 --> 00:38:52,640
Speaker 1: found each week on Shondaland dot com. Subscribe to the

736
00:38:52,680 --> 00:39:01,200
Speaker 1: Shondaland YouTube channel for more Flaky Biscuit content. Flaky Biscuit

737
00:39:01,280 --> 00:39:04,600
Speaker 1: is a production of Shondaland Audio in partnership with iHeartRadio.

738
00:39:04,880 --> 00:39:08,840
Speaker 1: For more podcasts from Shondaland Audio, visit the iHeartRadio app

739
00:39:09,280 --> 00:39:12,160
Speaker 1: Apple Podcasts or wherever you listen to your favorite shows,