Uyghur cuisine, Instagram food, saké, tomatoes

Good Food

KCRW

Society & Culture

4.5 • 1K Ratings

🗓️ 20 August 2022

⏱️ 57 minutes

🔗️ Recording | iTunes | RSS

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Summary

Bugra Arkin runs Dolan's, one of only a handful of Uyghur restaurants in the United States. He had an unlikely, and not entirely happy, path to becoming a restaurateur. Coinneach MacLeod spent much of his time during the pandemic baking. Then, he became a TikTok star. Professors Emily Contois and Zenia Kish analyze Instagram’s influence on how we eat, what we eat, and even how restaurants design and create their menus. Nancy Matsumoto and Michael Tremblay visited 35 artisanal sake breweries while researching the fermented rice beverage. Kato bar manager Austin Hennelly crafted a one-of-a-kind non-alcoholic beverage pairing. Ripe, summer tomatoes hit the farmer’s market.

Transcript

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0:00.0	From KCRW, I'm Evan Klimin and you're listening to good food.
0:04.4	Bughra Arken Run Stolens, one of only a handful of weaker restaurants in the entire United States.
0:19.0	He's had an unlikely and not entirely happy path to becoming a restaurateur.
0:25.0	He's our guest this week on In The Weeds.
0:30.0	Hi, my name is Bogra Arkin. I am the owner of the Dolans Vigger cuisine in
0:34.7	alphambra, California. I was born in Urimchi, East Turkestan, aka
0:40.8	called Xinjiang, Uyghur autonomous region in China.
0:44.0	I was born in 1991.
0:47.0	I came to US in 2015
0:50.0	to pursue my master degree in USC in 2017.
0:55.0	I graduated because of the Holocaust that happened in my hometown.
1:00.0	I couldn't go back and I forced to stay in the US for my safety.
1:07.0	I was born in the Turksu city, it's basically in the Dolan area. That's the reason I named my restaurant.
1:17.0	Mostly I was grew up like a small town and not like a big city so I was able to like have a lot of very authentic and
1:26.5	like traditional way of the Uyghur cuisine but mostly kebabs or like baked pastry or hand pulled noodles that kind of
1:37.3	food style when I finish my college I worked as a publishing company as marketing manager.
1:46.0	I was very fortunate enough to travel all over my country,
1:51.0	to have a lot of very different foods and that was my like past moment in my
1:58.9	entire life especially from 2013 to 2015.
2:04.0	Before I left, I could say everything was perfect.
2:10.0	And a lot of vigors, they are free to practice their own culture.
2:18.0	And everything was much more open than now.
	...

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