Hey, Apsell listeners Helen Rosner here and one of your two hosts for this

podcast from the Vox Media Podcast network. My co-host Greg Moribito and I are here

every single week talking with the most interesting people in the world about food

and not food and a lot of people we talk to are food people and a lot of them aren't.

This week we're talking with Susan Fenniger or actually Greg is talking with her.

It's just the two of them sitting down for a conversation that I'm super excited to listen to.

Susan Feniger is an iconic chef and author, one-half of two hot tamales which was a groundbreaking TV and book

and Mexican food situation that really paved the way for a lot of modern cuisine

particularly in California.

Greg's talking with Susan about what she has been up to

in her multi-decades, super influential career,

how she got where she's going today,

her whole story as one of the figures

that made American dining into what it is.

It's a pretty fantastic conversation.

You're going to love it as much as I did.

But before we get to that, Greg, it's a holiday week. This episode is dropping the day before Independence Day and depending on when people are listening to it, they may be preparing to or at the very moment or having just finished barbecuing things.

Yeah, definitely one of the great food holidays I feel like, the 4th of July backyard barbecue fire up that grill I wanted to talk to you about about grilling today

Specifically I wanted to talk to you about hot dogs which I have based on a tweet from the James Beard Foundation's

Twitter account. They tweeted something a couple of days ago of a picture of

hot dogs and it like triggered something really powerful in my animal brain.

I can't stop thinking about hot dogs and as if on cue it's as if it's as if it is a major

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