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Yum -Yang is an ancient theory of yin and yang and says that the five elements earth, wind, fire, wood, metal and water make up the universe.
Korean food revolves around this concept and on the Korean table garnishes, accompaniments, and dishes with five colors represent each of these five elements.
In traditional Korean cooking food is medicine and by balancing the elements and what we are consuming we create balance and wellness in the body.
No other dish evokes and represents this theory as strongly as bibimbap.
Bibimbap literally means mixed rice and though there is no particular recipe, it is a sizzling rice bowl that is topped with colorful vegetable garnishes and a fried egg.
Bibimbap means it's mixed Mixed rice with vegetable.
And we use the stone pot and we heat the pot and we make the sizzling stone pot bibimbap.
Meet Soon -Min Lee. My Korean name is Sun -Mi Lee.
And my restaurant's name is Jeonju Restaurant.
And Jeonju is one of the cities in Korea.
It's very famous for the bibimbap.
And we are specialized in the bibimbap.
That's how we got the name from Jeonju.
Soonmi is a second -generation owner of Jeonju Restaurant that has been specializing in serving bibimbap for 22 years.
A bowl of bibimbap at Jeonju balances the five elements through color, flavor, and texture.
White strands of crispy daikon radish on a bed of rice, rich yellow in eggs and crunchy raw bean sprouts, red in the thinly sliced carrots and spicy hot Korean chili paste gochujang.
These warm colors full of yang are balanced in a bowl of bibimbap with cool yin colors, like the blue and the black of inky mushrooms, the deep forest green of dried seaweed and the gentle char from barbecued meats or seafoods.
actually this restaurant is was owned by my father and mother 22 years ago and my father is from jeonju it's his hometown so he got the recipe from his best friend who had a very very famous bibimbap restaurant in jeonju so he started the restaurant but since my mom passed away way.
The 2005, I started to have ownership from there.
So it's been like more than 15 years and I really love cooking and I like to see people eating my food and make them happy.
That's why I have still the owner of a Jeonju restaurant.
Along with Bibimbap of today, we are served almost a dozen small plates called banchan.
Like many East Asian cultures, Korean food does not follow a course -by -course sequence, rather, it's a shared meal where all the dishes are served at the same time.
Usually, this means that most of the space on the table is occupied by a full spread of dozens of dishes ranging from large remains like the aforementioned bibimbap to smaller pickled side dishes like the banchan.
The number of dishes usually follows a pattern 3, 5, 7, 9, and 12 dish table settings, according to the number of side dishes.
dishes. Today on Point of Origin, we're exploring Korea's ancient culinary traditions and their modern adaptations.
Our first guest Ji -Hye Kim is the chef and partner at Ms. Kim's Restaurant in Ann Arbor, Michigan where she's making a both regional and also a revival kind of Korean cuisine of her youth and her ancestry.
Can you tell us some formative food memories from growing up in Seoul?
One of them is my mother making Napa cabbage kimchi during the fall And I remember it being very communal.
We lived in an area where we had a lot of neighborhood women and a lot of relatives.
And they'll gather together, and I remember their conversations like, should we have hundreds heads of cabbage?
At the time, I think I was like seven years old.
So what looked to a seven -year -old like mountains and mountains of Napa cabbage just being brined with like all the favorite neighborhood women and aunties and so that that was very memorable.
Kimchi is a staple in Korean cuisine as a famous traditional side dish made from salted and fermented vegetables like Korean radish or napa cabbage with the addition of a varying selection of seasonings like gochujang, spring onions, garlic, ginger, etc. For Ji -Hye Kim, the Napa cabbage her mother made is the one that she considers to be the gold standard. Because when you grow up with a mother who cooks everything from scratch, you tend to think that that's all you need to know about Korean food.
You've got it, right?
Your mom's fabulous.
Everything's made from scratch. But it's only recently that I realized that a lot of food that she was cooking was actually regional cooking from Gyeonggi Providence, where her family is from.
That's the central part of Korea.
Compared to the more southern Providence, the Gyeonggi Providence recipe goes for balance.
and it's not as salty or as spicy as say like Jolla Providence or Gyeongsang Providence that's known for more saltiness and more heavier use of fermented seafood.
So then I realized that all the food that I was eating was actually not necessarily standard but like a one part of many kind of regional cooking in Korea.
So when I decided to go into the kitchen and become a cook, I started approaching it kind of like a study subject, because I can be a little nerdy.
And because my mom was very protective of her own recipes, and number two, she didn't think that I should be in the kitchen, so she wasn't very upfront with her own knowledge.
So what I did was that I started reading books.
I just started collecting all the books, and then what really caught my attention was the old cookbooks from like 18th century, 19th century, 17th century.
I think the oldest one goes all the way to like 16th century.
A lot of it refers to the preservation techniques and how to make alcohol out of grains and things like that.
And that was just an amazing discovery.
And then I got really hooked because it was breaking a lot of my own preconceived notion of what Korean food is, and by going more in -depth into ancient cooking and trying to understand the story, the evolution of Korean cooking, it almost made me feel more free.
So one example would be that I had Korean -American customers come in and tell me that Koreans do not use cilantro, but that's not true.
And then I have Korean -American customers come in and say that there is no cheese in Korean cuisine.
And that's also not true because there's a very, very old cheese recipe.
And it sounds exactly like ricotta to me.
Like you take the milk, and then you season it like ocean water, it says, and then you curdle it over the over the heat and if it doesn't curdle very well then you can throw in a little vinegar or a little makgeolli which is a fermented rice wine and it tastes different than ricotta because we're using different acid but the process itself is almost identical then I found recipes that look like a French head cheese like cured hems and so it's just like pretty amazing to see where the Korean people have been eating, like what they have been eating a few centuries ago and what they're eating now
and how that became.
Yeah. The use of meat doesn't come into play until Joseon Kingdom that lasted 500 years.
So, up until 500, 600 years ago, Korea was a Buddhist kingdom.
So, consumption of meat was fairly small.
So, a lot of use of different vegetables was more prolific.
And I think as a chef, it's more interesting.
Because how do you preserve and make things tasty when you don't have a lot of meat products?
Especially if you're in the mountain area and you're Buddhist. what do you do?
So what I see is like not only agriculture but foraging so for this medicine everything's edible if it's not gonna kill you it's edible and like many many different grains so very recently running a restaurant you hear a lot of like celiac disease or autoimmune or like people just avoiding wheat when I see clean cooking they're really versatile at using different grains and different grain flour.
You know, multigrain rice is an obvious one, but you can also make noodles not just out of wheat.
And there's a long history of making, like, potato noodles or, like, different types of noodles that, like, those dishes are fully formed and developed and just as tasty as, like, wheat dishes.
So when you think about the story, broadly speaking, of Korean cuisine, what are some some highlights or some milestones in that history you don't really see uh use of chili peppers i mean there's stories like there's some theories out there that it came from latin america in the 17th century etc etc but if you look at the cookbooks you don't see it probably being featured until like late 18th century and but when it comes in like same people love that and then they start adding to kimchi.
So kimchi didn't look like as fiery and red as it does today.
It was more of like more akin to sauerkraut in a sense that it had some aromatics, but it was pretty much a salt cure of a vegetable preservation.
And then once the chili flakes comes in, that becomes like we really embrace it and then really take it on.
And then now the Korean foods have a reputation of like being spicy.
Gochujang Gochujang, which means pepper in Korean, is very subtle with sweet and citrusy notes.
It's sort of tangy, but not really hot.
Put Gochujang is the name when the peppers are young, green, and used similar to fresh bell peppers.
Hong Gochujang is what the peppers are called when they are red and ready to be harvested and dried for Gochugaru, or red chili powder.
More so than spice, the change that Jihei sees in modern Korean cuisine is the addition of sugar.
That's a very, very recent development.
And I would say another development is the import of black pepper and sugar.
Sugar and black pepper are a very, very simple kitchen staple, but it's not around until very recently.
me before we were using honey and actually not a lot of sweeteners at all but i do notice that there's very little sugar in ancient cookbooks sweeteners used very sparsely and it's like a tablespoon full of honey for entire pot of something and my only guess and this is just a guess would be that like you see a lot of changes to korean cooking with like in like 1950s with the modernization and korean war uh u .s troops come in That's when you see more use of dairy and butter and cheese, which is now quite popular in Korea.
And I'm wondering if that would be the point.
It's only like after 1930s cookbooks that I start seeing like bigger proportions of sugars going in.
And then the proliferation of restaurant culture, I think that also kind of like pushes more use of sugar, But also more use of salt and more use of MSG and more use of spices.
Yeah, just more, more, more.
And I think that time period that you're speaking to, kind of like mid -20th century, even in the States, where we start to see the proliferation of grocery stores and a lot more consolidation of the food chain and supply.
as people are now being encouraged to you know eat food from packages and boxes as a means of convenience so the United States to around the same time that's right yeah so that that seems to check out and I think you know the same things happening in lots of places around the world for the same reason and And, you know, up until, like, late 19th century, like, Korea was enclosed.
We were known as the hermit kingdom.
So there was not a whole lot of things coming in from, like, West, definitely.
I mean, a lot of trades were with China and Japan.
So what happened at Chappaquiddick?
Well, it really depends on who you talk to.
There are many versions of what happened in 1969 when a young Ted Kennedy drove a car into a pond.
And left a woman behind to drown.
There's a famous headline, I think, in the New York Daily News.
It's, Teddy escapes, blonde drowns.
And in a strange way, right, that sort of tells you.
The story really became about Ted's political future, Ted's political hopes.
Will Ted become president?
Chappaquiddick is a story of a tragic death and how the Kennedy machine took control.
And he's not the only Kennedy to survive a scandal.
The Kennedys have lived through disgrace, affairs, violence, you name it.
So is there a curse?
Every week, we go behind the headlines and beyond the drama of America's royal family.
Listen to United States of Kennedy on the iHeartRadio app, Apple Podcasts, or wherever you get your podcasts.
Hey, I'm Radhida Vluchia and I'm the host of A Really Good Cry podcast and I have the opportunity to talk to Vivian too.
She is someone who is definitely changing the way we talk about money.
She is a former Wall Street trader turned personal finance educator, content creator, and now the author of a New York Times bestselling book, Rich AF.
Whether you're trying to get out of debt, build wealth, negotiate like a boss, or just finally understand understand how to do money right, Vivian is the person to ask.
I think that is terrifying because not understanding your own money and not understanding finances is one of the easiest ways to get in a situation where you don't have options and there is risk for financial abuse.
You don't have the money to leave. You cannot make choices that take money out of the equation Because you don't have it.
And that is why every single woman needs to be good with money.
Listen to A Really Good Cry on the iHeartRadio app, Apple Podcasts, or wherever you get your podcasts.
The OGs of uncensored motherhood are back and badder than ever.
I'm Erica. And I'm Mila.
And we're the hosts of the Good Moms Bad Choices podcast, brought to you by the Black Effect Podcast Network every Wednesday.
Historically, men talk too much. And women Women have quietly listened.
And all that stops here.
If you like witty women, then this is your tribe.
With guests like Corinne Stephens.
I've never seen so many women protect predatory men.
And then me too happened.
And then everybody else wanted to get pissed off because the white bitch said it was okay.
Problem. My oldest daughter, her first day of ninth grade, and I called to ask how I was doing.
She was like, oh dad, all they was doing was talking about your thing in class.
I ruined my baby's first day of high school.
And slumflower. What turns me on is when a man sends me money.
money like i feel the moisture between my legs when a man sends me money i'm like oh my god it's go time you actually sent it listen to the good mom's bad choices podcast every wednesday on the black effect podcast network the iheart radio app apple podcast or wherever you go to find your podcast the sweet flavor because long time ago we didn't have much sugar in our food but these days the young generation want more like impact on their palate so our food is getting spicier and to make it balanced then they need more sweet flavor so the true spicy flavor from our ancestor is from from the chili
powder or chili paste it's the spiciness it was very heavy and then it comes you know very slowly but these days the spiciness of Korean food is it comes very rapid because they are using you know capsizing sauce they take out only the spiciness from the chilies and then they make really hot spicy sauce so to kill the spiciness you know they use abundant amount of sugar you know or Or like a corn syrup.
But the true sweetness of our cuisine comes from like rice syrup, which need to spend a long time to make it rather than like in a very easy product like a corn syrup things.
Yeah, so it's changing a lot.
But when I was young...
That's Soyoung Jung, who is the co -founder of Buri Kitchen.
Buri in Korean means root.
Through their website, Buri Kitchen, which is Soyoung and her co -founder, Sonia, who you will hear from later in the episode, share what they learned in talking to farmers, fishers, and vendors about the history of Korean ingredients.
Her explanation of modern adaptations of Korean cuisine all can be explained in the evolution of taste.
A global increase in a taste for sugar has also meant that those traditional recipes, like the ones that Ji -hei researched extensively before opening Ms. Kim's, are now harder to find.
Wrong way, but you pronounce it right.
And do you have memories from your childhood of this cuisine before it became so sweet and spicy?
Yeah, of course. When I was young, my mom's food or my grandma's food, it wasn't sweet.
It was savory rather than spicy and sweet.
But these days, the Korean food is described described as mostly spicy food or you know spicy and sweet food just wondering um for people who aren't familiar with korean food what are what are some dishes or ingredients or some characteristics of the of the diet that really are typical in in korean food people usually they start with like like bulgogi or japchae or kimchi, those kinds of recipes, right?
But also something like japchae and bulgogi will be a way sweeter at the restaurant and saltier.
And if you go to someone's house in Korea, you will find out the bulgogi will be pretty bland and you will be pretty surprised you know, with the difference of the flavor difference.
And obviously, you know, fermentation plays such a central role in Korean food and most notably in kimchi.
Korean cuisine has a long and rich history of fermentation, which dates back thousands of years.
It's part of what makes the food distinctly Korean and also incredibly delicious.
These recipes range from light and tangy to deep and complex. I think it's the flavor that you can remember from even your mother's womb for Korean.
And even though when I was really young, my generation was eating kimchi, even though I was too young and if I couldn't eat it because it was too spicy, then my mom's generation they rinsed it in the water and then they feed us you know kimchi but these days you know young generation the young mother they never force you know their kids to eat kimchi like that so the memory of the kimchi is also changing Seong -jung guides us through a regional tour of South Korea from the vantage point of three distinctive styles of preserved fish.
Their methodology and curing are all unique.
It's a story that ran as our cover for Whetstone Magazine, Volume 2.
So the first one that we have is the Guamegi, which is from the southeast coast. Bamegi is a dried fish.
You can dry herring or soury.
It is dried near the seaside because, you know, the sea breeze, you know, it's freezing the fish and thawing like repeatedly.
It gives really interesting texture of the fish.
So if you go to the Pohang area where it's famous for drying this fish during the wintertime, then you can see like, you know, thousands and thousands and thousands of fish hang outside and then drying there, like you're dripping oils in the outside.
Is that a methodology that is practiced in coastal areas around Korea?
Or is that just in this one particular region?
You can say it's one of the methodologies in Korea, but Gwamegi is very famous from Pohang.
because the Pohang is the city where it's near to the sea and it has the perfect condition, you know, to dry this, you know, freezing, thawing, drying method for this fish.
And then if we were to go to the northern part of the country, we see Hwangtae, which is a kind of pollock.
Can you tell us about that?
The Hwangtae is really interesting fish because it's a pollock.
korean people they have you know maybe about more than 42 different names you know only for this fish wow because we you we use so many different methods you know to process this fish so depends on the dried condition where whether it's a frozen or like it's fresh it this fish has so so many names.
I actually love that depending on where it is and it's life cycle, there's a different name associated with it.
How is this Hoang Te preserved?
It's a freezing dry method, but this area where we make this special fish is amazing in cold.
And we say this area has kind of blade cold.
The wind is so brutal, so if you have the wind during the winter time in this area you feel almost you know the blade just strike your face it's so cold it's so sharp but this this area has very cold area and so you try them in the outside during the winter time and then this fish becomes you know freeze with the moisture and then when you have to the moisture when it is frozen, then it becomes, you know, bigger, right?
And then during the daytime, this fish got, it's thawing, and then it loses moisture again.
game. So what happened to Chappaquiddick?
Well, it really depends on who you talk to.
There are many versions of what happened in 1969 when a young Ted Kennedy drove a car into a pond And left a woman behind to drown.
There's a famous headline, I think, in the New York Daily News.
It's, Teddy Escapes, Blonde Drowns.
And in a strange way, right, that sort of tells you.
The story really became about Ted's political future, Ted's political hopes.
Will Ted become president?
Chappaquiddick is a story of a tragic death and how the Kennedy machine took control.
And he's not the only Kennedy to survive a scandal.
The Kennedys have lived through disgrace, affairs, violence, you name it.
So is there a curse?
Every week we go behind the headlines and beyond the drama of America's royal family.
Listen to United States of Kennedy on the iHeartRadio app, Apple podcast, or wherever you get your podcasts.
Hey, I'm Radhida Vluchia and I'm the host of a really good cry podcast. And I have the opportunity to talk to Vivian too.
She is someone who is definitely changing the way we talk about money.
She is a former Wall Street trader turned personal finance educator, educator content creator and now the author of a new york times best -selling book rich af whether you're trying to get out of debt build wealth negotiate like a boss or just finally understand how to do money right vivian is the person to ask i think that is terrifying because not understanding your own money and not understanding finances is one of the easiest ways to get in a a situation where you don't have options and there is risk for financial abuse.
You don't have the money to leave. You cannot make choices that take money out of the equation because you don't have it.
And that is why every single woman needs to be good with money.
And we're the hosts of the Good Moms Bad Choices podcast, brought to you by the Black Effect Podcast Network every Wednesday.
Historically, men talk too much. And women have quietly listened.
And all that stops here.
If you like witty women, then this is your tribe.
With guests like Corinne Steffens.
I've never seen so many women protect predatory men.
And then me too happened.
And then everybody else wanted to get pissed off because the white said it was okay.
Problem. My oldest daughter, her first day in ninth grade, I called to ask how I was doing.
she was like oh dad all they were doing was talking about your thing in class I ruined my baby's first day of high school and slumflower what turns me on is when a man sends me money like I feel the moisture between my legs when a man sends me money I'm like oh my god it's go time you actually sent it listen to the good mom's bad choices podcast every Wednesday on the black effect podcast network the iHeartRadio app apple podcast or wherever you go to find your podcast Because of the repeated freezing and thawing, Huang Teng, which is the Pollock, develops a unique and fluffy texture.
When cooked into a soup, it produces a milky -like stock.
Yes. It's a fair face.
So Yang's co -founder at Bori Kitchen, Sonia Swanson, elaborates on the different preservation methods.
Here's Sonia to further explain.
Then the three fish that we kind of center for this piece are Gangwon -do hwangtae.
So hwangtae meaning dried pollock.
And Gangwon -do is a region in the north of South Korea.
So if you're looking at the entire United Peninsula it's kind of central, but in terms of just South Korea, It's on the northern part of the country.
So what happens is in the wintertime, pollock from the east coast are brought into this really snowy, cold like valley in Gangwondo or one of a few valleys where they have this really cold wind that they call a like a translation is a knife wind.
It's so cold. It's like biting like a knife.
And they hang it on these wooden racks that are in the middle of a snowy field.
So you're just walking down these rows and you can hear the rustling sound of these dried fish kind of moving in the wind.
And it's such an incredible feeling.
It's almost like you're in this library of dried fish.
What does that smell like exactly?
Well, we went when the fish were pretty dried.
I've not been out there when the fish were fresh and freshly hung, but it's so cold.
You don't really smell that much. And then moving to Jeollado, which is a more southern west coast region.
That's actually where my family's from, and that's where we go down for all the holidays.
And so Jeollado is a little bit warmer, and it's on the west coast, which has a much shallower sea that's more like mudflats.
and the fish you get there are these small croakers when you dry those it's called krubee and so krubee are salted and then they're hung to dry for a while and it dries very slowly because it's a very a more humid region and what's kind of interesting about krubee and this is one of of those like examples i think of like how in some ways like korea has become like hyper capitalist is that there's this special kind of grubi called bori grubi or barley grubi that's like dried in barley and it's like a very labor -intensive product like process it's a very like luxury product but if you go to like
department stores in seoul and go into the basement where all the food stands stands are, you can find, especially around the holidays, boxes of Gulbi, like a box of 10 Gulbi that is like over $500.
Wow. Yeah, for a single box.
But the reason why I think those are so expensive is because around the holidays, especially for certain kinds of business relationships and transactions, you're supposed to give very expensive gifts to be impressive.
and so that is one of the very expensive gifts you can give and it's it's usually given in like you know very specific business contexts you know to and occasionally for bribes although some laws have been passed to outlaw how much you can spend on a gift for certain government employees there's a region called kyeongsangdo And Gyeongsangdo is also like, you know, got a lot of like seaport, sits on the east coast, like near the East Sea, which has like very cold deep blue waters.
And Seoyoung and I went down to this really cool area of Gyeongsang Province called Guryeong Harbor and in that area, it's like a very traditional, famous kind of dried fish.
there's a very traditional famous dried fish there called Kwamegi.
And I had actually not had Kwamegi outside of Korea before coming to Korea ever, because it's one of those things that doesn't ship very well.
So the way that Kwamegi is made, it was usually traditionally made with herring, but the herring populations kind of started to drop off in the last few years.
They've started to replace it with Pacific sory, which is a little smaller, but I think they're both herring and sori are known for having a lot of like oil.
They're very oily fish.
And this is like why this fish is so delicious.
I don't know about you, but I love oily fish.
Same, yeah. What's cool is that they'll like fillet these fish.
So rather than drying them whole as you do with hwangtae and gulbi, gwamegi is dried as a fillet.
so they will hang up these fillets by the ocean and what's cool is that the temperature kind of fluctuates and you get you know sort of similar kind of like freezing and warming that results in a little bit of like expansion and contraction of the flesh similar to hantai but this fish is like again really oily like when we went there you could see like the oil literally dripping ripping off of the fillets that were sitting in the salty you know ocean breeze in the sun and so because of that you get this like really chewy really intensely flavored fish fillet and it's almost like this really amazing
fish jerky um and it's like wow so good so good what's interesting about korean food that i think is not always seen as broadly in the u .s is that it's such a seafood centric cuisine, like it's surrounded on three sides by ocean, like there's a ton of seafood in the diet.
And one of the ways, I mean, there are many ways of preserving seafood, like one of them being salting and preserving in brine.
But one of the most popular ways is by drying them.
And there are different techniques of drying fish for different regions and different kinds of fish so for example the most common dried fish you'll find in almost every korean meal and even if it's just in the form of soup stock is dried anchovy like that is a staple like every korean kitchen will have dried anchovy um and then to talk further about the problems and devastation caused by overfishing in korea it was very common facing in Korea a long time ago and we used to catch them so much that's why I think you know people started developing new methods to preserve this fish but all of a sudden
like during 80s or 70s we started catching too much like overfishing it and then suddenly we don't have it anymore these days I mean that's really part of the beauty of your work is that that you are helping to keep these traditions and the awareness of these traditions alive.
So another fish that I was really interested in because of the salt cured methodology is the gulbi.
We use yellow corvina fish to make this one.
And a long time ago, we didn't have a refrigerator system.
so people started cure with salt and then they started drying it's the same method like you can keep it longer time and you can eat it like you know all year round but again sadly we are losing because of the overfishing you know we are losing this fish too so these days mostly it's you know we We import a lot from China and then we cure it in Korea.
Yeah, Sonia, I think this is a very important but nuanced point that you've brought up here.
Because often the immigrant experience is conveyed in terms of loss or sadness.
But what I'm interested in, which is sort of what your mother has instilled upon you, is the ways that we can make new what was previously lost. And I think that becomes one of the central questions and the central work of many immigrants to, in effect, make their own history part of their contemporary work.
Like Ji -Hye and So -young, Sonia has her own memories of kimchi being made by her mother.
I mean, I grew up eating Korean food, so there was always kimchi in our fridge.
We would have kimchi on the Thanksgiving table next to the turkey.
It was sort of there, but I don't think I really understood the process by which it was made, like the the ferment the fermenting and like the the science behind it the fact that you know that so much time goes into it and I think like I've been thinking a lot about just about like what Korean American food is because a lot of places where we were living growing up my mom didn't have access to like a Korean grocery store so like I remember sometimes she would make kimchi using like Chinese cabbage Thai fish sauce Mexican red chili pepper you know and it was this this like really American blend
of ingredients that was an approximation of the kimchi she had growing up and it's just not to say that like one thing is more authentic than the other like I I don't think that my mom's you know Americanized kimchi was not authentic it was authentic to like our lived experience right of course yeah um so for me to go back though and taste a different kind of Korean food, like taste, you know, kimchi that was made from ingredients that were cut in the field, like two days before, you know, for me to like taste this doenjang that was like straight from an earthenware pot that was sitting in the sun. Those
flavors made me realize, I think more than anything, how much my mom lost by immigrating, like the things that you lose, like the flavors and the tastes and the food that you lose by moving to a new country it just maybe you're kind of a little bit more aware of like the subtleties of like the hardships that she experienced to you know the the distancing she had from her homeland.
We'd like to thank our guests today.
Sunmi Lee, the owner of Jeon Jong Bibimbap in Los Angeles, California.
Chef Ji Hye Kim of Miss Kim in Ann Arbor, Michigan.
again, Seoyong Jung and Sonia Swanson, the co -founders of Bury Kitchen.
And I would like to give a special thanks to my business partner, Melissa Shi, for helping me bring this episode together.
That's all for this episode of Point of Origin.
Thanks for listening and supporting the Whetstone Podcast, where we travel the world to champion food as a means of expanding human empathy.
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That's W -H -E -T -S -T -O -N -E magazine .com where you will find the latest on all things Whetstone, including the details from today's show and information about purchasing our print magazine.
magazine. Special thanks to Celine Glacier, our lead producer, to Kat Hong, our editor, Quentin Lebeau, our production intern, and thanks to our friends at iHeartRadio for helping us bring you this podcast. To Gabrielle Collins, our supervising producer, and to Christopher Hassiotis, our executive producer.
I'm your host, the origin forager, Steven Satterfield, and we'll be back here next week with more from Whetstone Magazine's Point of Origin podcast. And here's Heather with the weather.
Well, it's beautiful out there, sunny and 75, almost a little chilly in the shade.
Now, let's get a read on the inside of your car.
It is hot. You've only been parked a short time and it's already 99 degrees in there.
Let's not leave children in the back seat while running errands.
It only takes a few minutes for their body temperatures to rise.
and that could be fatal.
Cars get hot fast and can be deadly.
Never leave a child in a car.
A message from NHTSA and the Ad Council.
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