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For chicken worth dipping, it better be bird's eye. I'm going to be. Hello and welcome to Outward Slates podcast for all the delectable sensuous morsels out there this high month.

I am your host Jules Gil Peterson, and I'm talking about food of course.

I think that was very unambiguous.

But this is one of those outward episodes that you might enjoy a little

extra if you tend to listen maybe by your cooking lunch or dinner. Or maybe you should

press pause just for a second to go get yourself a snack because you're in for a gastronomic treat and I think you might not want to miss out on the experience of like eating along to the episode if I could say that. I know this is an audio medium and it still can't deliver despite the promises made to me on cartoons as a child of some kind of smellavivision, Television, or, you know, taste a long podcast format.

But speaking of which, I have a little food back story I wanted to share before I tell you

about today's interview.

I grew up in the Canadian suburbs, surrounded by other immigrant families, mostly from South

and East Asia, and I spent a lot of my childhood watching TV kind of just a dream about what the future

might be like beyond what I knew.

But I also love to cook, and I also needed

to help my mom take care of our family.

So I started cooking dinners for all of us around age 10.

And for years I actually really wanted to be a chef when I grew up,

but my culinary education, if I had one, came from Turn of the Millennium Food Network, which we'll get into a little bit more on this episode.

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