The cuisine of Laos is currently having its moment in cities throughout the U.S. That’s thanks, in large part, to a new crop of young chefs who’ve made it their mission to highlight the bold, vibrant flavors of Lao fare, a cuisine which has all-too-often been eclipsed by dishes from their (larger) neighboring countries of Thailand, Vietnam and China. Among those young chefs is Darleen Vanmanivong, an industry veteran who spent nearly a decade cooking food for other chefs before branching out to start her own restaurant, Thum.
On this week’s podcast, we chat with Vanmanivong about the food she grew up eating, the grandmother who inspired her desire to share her culture and the philosophy with which she approaches her food. Along the way, we diverge to discuss a variety of food-related topics, from whole animal butchery (and items like fish eyeballs) to the flatulent secrets of sunchokes.
Wisconsin’s Miijim to contribute to Indigenous food renaissance
14 seats: The making of 1033
Behind the scenes with Samantha Mitchell of SamanthaStarr Events
A fresh take on Indian fare with author Ruta Kahate of “6 Spices, 60 Dishes”
Rethinking zero proof at The Counter Day Bar
Popping the cork with Thelma Carol Wine Merchants
How American Wine Project is reframing Wisconsin wine
A decade later: Enlightened Brewing Company
What's a shrub? A chat with the badass women behind Siren Shrub Co.
Building a community hub: Chris Harris Morse of North Avenue Market
Next level vegan fare with Chef Joya
Six grate years: A chat with Chef Aaron Patin of Iron Grate BBQ
Good sustainable tea: A chat with Aureal Ojeda of Outwoken Tea
What you need to know about EVOO with Josh Saiia of Oro di Oliva
Lao food, family and tradition with Victoria Sithy & Alex Hanesakda
From Texas to Wisconsin, a chat with Chef Ashley Turner
An intoxicating chat with "Bar Menu" author Andre Darlington
From hobby to pop-up: The story of Sweet Smoke BBQ
Chef Adam Siegel reflects on his career & inspiration for Lupi & Iris
Bringing Italy to the Table with the folks from Ca’Lucchenzo
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