Recipes aren't just service.

They're not just written for a reader.

They're documents of the authors' history and their context.

And these recipe writers often have something to teach.

And I think it's really important for cooks to always think of themselves as students.

Welcome to didn't I just feed you. A podcast about feeding kids.

Hey, I'm Stacy. And I'm Megan. We are beyond excited to be speaking to one of our favorite food writers,

Eric Kim, today. You've probably already

heard us talking about many of Eric's recipes we love or seeing our recipe threads of us

fan-girling over his latest work from New York Times cooking. Eric's first cookbook,

Korean-American Food That Taste Like Home, is already a New York Times bestseller. And today

we're talking about

the book, his parents, because they come up a lot in the book and in our conversation and lots

more, including hot pockets. Yes. It's hard not to jump right in with Eric. But before we do,

a quick shout out to our community. By now, you guys should

know that we offer a free community space where everyone shares recipes, tips, meal plans,

and also asks burning questions that get answered immediately, including by us. There is so much help

and inspiration there that we like to call it the best place on the

internet.

I mean, it is.

And if you're able to contribute to Dinai Just Feed You, you can join us as a supporting

member, which gives you access to the free space plus other cool stuff, including two

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