Is food central or trivial to the formation of identity?

In our final episode of the season, hosts Jason and Yvonne Lee welcome Yvonne’s sister, Chef B.B. Huff to the show. Chef Huff left the corporate world to begin her own company, The Salted Parlor, which is a boutique catering firm specializing in storytelling through food. In this episode, these three bring food into the story of our lives. They ask questions like how do we use ingredients and dishes to tell a story? How does art and the story of food connect us to the past? What is food’s role in preserving culture?

This spirited culinary conversation will leave you wondering, if food is a conversation starter, what happens after they leave your table?

For more spirited discussions, make sure to subscribe to the podcast.

And if you’ve enjoyed thinking and mocktailing along with us, we’d love for you to leave us a review.

Cheers … and Please Drink Responsibly!

Links:

Guests:

Chef B.B. Huff - The Salted Parlor

https://www.thesaltedparlor.com/about

https://www.instagram.com/saltedparlor/

Cesar Chavez

https://ufw.org/research/history/story-cesar-chavez/

https://www.history.com/topics/mexico/cesar-chavez

Lower Depth Theatre

https://lower-depth.com/

Additional Links + Special thanks to:

Podcast Haven - https://thepodcasthaven.com/

Liam E. Allen (original music) - @Liamea97

Cocktail Recipe: Ala Ala*

*This cocktail was created by Jason Lee. “Alaala” translates from Tagalog to English as “Memory” or “Recollection.” It is also the name of Jason’s elementary school yearbook in Manila, which was an interesting inspiration for the cocktail.

Muddle sliced peaches w/ dashes of Regan’s Orange Bitters; Peychauds; Bitters Lab Charred Cedar & Currant bitters; and Hella Bitters Smoked Chili bitters.

Then:

2 oz Pierre Ferrand Cognac

1/4 oz Lambanog

1/2 oz simple syrup

1/2 oz sparkling water

Build in cocktail glass.

Serve on rocks.

Add Tangerine peel (or blood orange peel) garnish.