From the Los Angeles Times, this is Asian enough.

Each week on this podcast, we talk to one Asian American guest about the joys, the complications,

and everything else that comes along with being Asian American.

I'm one of your hosts, Johanna Blia.

And I'm your other host, Tracy Brown.

Today, we're joined by chef and recipe who is Sola L. Whaley, who you probably know best

from cooking videos like the History Channel's Ancient Recipes, Bon Appetites Test Kitchen,

and so, so much more.

Hey there, I'm Sola L. Whaley, and this is Ancient Recipes with Sola.

In each episode, we take a dish you may recognize an attempt to recreate one of the oldest versions

of it to ever exist.

So it's a little cooking, a little history, and a whole lot of me.

What's that Sola?

In Sola's not filming videos about the ancient history of ketchup or making ice cream lasagna's,

she also writes a comment at Food52, she's writing a cookbook, and she's a contributor to

the cooking section at the other times.

And take notes because Sola's sharing cooking tips and spilling the tea on one very infamous

stew.

White chefs have this freedom that they can just, you know, become an expert in whatever

they want and they're accepted as an expert in whatever cuisine they're, like, passionate

about whatever they're drawn to.

And I feel like when you're a person of color, it's just like, well, you must, you must

...