As lightly imprinted as possible. No, you kind of choose the story you want to tell, then figure out all the problems you need to move past to shoot it. You could.
When we went and did our Los Angeles episode, or when we did our New York episode now, what I try to figure out is —. A middle-aged Korean waitress from the restaurant magically appears on the bench out of nowhere, and swiftly wraps Zimmern into a side-hug.
She thrusts the camera between me and Zimmern, pulling him in for a blitz of selfies. The flash goes off. She takes another photo, and another. Zimmern is the avatar of patience. Zimmern leans in for the fourteenth photo and keeps talking to me, but she keeps clinging onto his arm. He takes her phone, and through some sort of technological wizardry, gets it to snap ten photos in a three-second span of the two sitting on the same bench.
If people want to catch up with me on this trip, they need to be up at four in the morning. And there are a lot of Korean businesses here — particularly financial services businesses — who are actually working a Korean schedule.
So at three in the morning, they come downstairs for lunch. My goal, in a small way with our show, is to educate people about the food and move them into seeing that the people behind the food are just like you and I. I was hoping that was going to happen with Border Check. Is that ever coming back? Over the next couple of months? But I think that concept is brilliant for television.
I think that —. An Indian man walks up to us with a shy wave and a polite greeting to Zimmern. In his hand on his phone, obviously is a photo of the two men standing in front of a tent at a food festival. Flustered with excitement, the man says goodbye, dashing back to his shop around the corner.
He had that picture, and I remember him taking it — I actually remember him taking the picture. It was so easy to do everything. No, seriously! She does that every time I come to New WonJo. At least once every couple of months. There are a couple of places that get a little more press —.
She was far from offended. She was actually surprised that he liked other stuff as much as he did. You gotta give it to Andrew. He actually wants to like these foods, which is commendable. Andrew reacted like many people would. The blogger claimed that the proprieter looked embarrassed. I bought the episode on iTunes and looked at it over and over again. Actually, he seemed to be laughing along. Andrew followed his initial reaction by explaining that the smell came from the rice and still asked more questions because he was fascinated more than disgusted.
And he repeated how honored he was. So, nope, not seeing the disrespect there. It looks like more proof that people insert their own prejudices into what they view and come away seeing an entirely different scene. Okay, what else to we have?
He chews with his mouth open. Blowing your nose at the table or getting a grain of rice in the communal soup bowl is much more offensive.
The loud clothes? Some people say he comes off as fake, especially when compared to Anthony Bourdain my idol. Again, branding. Writers do that too. Anyone with any savvy about how media works knows that the name is mainly there to attract eyeballs. They get the people there who want to be shocked.
A comment I came across recently was how pedestrian it was these days to see someone eat bugs. That says a lot. So if I call — and everyone knows this happens — I try to be transparent about it. I love talking about eating bugs!
Look at a shrimp. I just saw yesterday on civileats. To the ecosystem, the local biosphere that they exist in. Now, as the planet grows, as the food need grows — global warming plays havoc with weather, arable land decreases.
I know it sounds weird, but if you want to help farms and feed people, we need to be doing city planning better. To give you an example: If in Minneapolis and St. Minneapolis could stretch in years from Duluth to Rochester.
However, if we grow vertically, and densely pack our cities the right way, and handle transportation hubbing the right way, we will end up with more arable land, and preserve more natural resources.
So, this is why people who love food need to become more politically aware, more socially aware, more conscious about sustainable living, rather than just sustainability. I think we need to be talking more.
The world is made up of people who need love and attention. So through food, I think I can get people on my side with that, which is why I make the show I do. HEAVY TABLE: You came around to the back end of what I planned to ask you, which is how does your global viewpoint and experiences — which are super rarefied compared to most people in the world — how does that inform your thoughts on Western food attitudes, or our culture of wastefulness, or —.
In America, nobody wastes more food, nobody fetishizes food, nobody has a bigger problem with food from a heath and wellness standpoint, everyone tends to point the finger at other countries. We have WAY more of a problem with food — not only do we have the same sugar problems, body image problems, but worse — eating well in America is a class-privilege issue. It is frightening how fucked up our food system is.
So, the key to that is politicizing it. I mean, those are the things that are important to me. There are candidates who dismiss climate change, or whatever, and the way it all connects … and food, as a lens, it amplifies and magnifies all of these things.
You know, we have one in five Americans going to bed hungry at night. We waste 40 to 42 percent of our food, depending on who you talk to. The number is higher when it comes to fresh vegetables and fruit, right? Which everyone says we need to eat more of. And they have a bunch of websites, including one called sugarscience. You can have nine teaspoons of sugar per day, and your body can process it and tolerate it pretty easily, right?
The stress you put on your body, when you do it a few times a day, what it does to the digestive system, is crazy. Lots of issues, and very, very important —. To not show up as yourself in life everywhere, is a mistake.
I have lots of TV friends who are acting on television, and I feel really sorry for them. There were a handful of restaurants doing serious food. And downtown started to boom a little more. New buildings. You had Aquavit come in. Nowadays, downtown has really become a culinary wasteland. Mostly because people just service lunch customers, and conventioneers, and pre-sporting events.
For the length of his lease, Vincent Francoual made fantastic food in a beautiful space, and it was just no longer viable for him to do it.
That will change over the next ten years. When the economic downturn forced a lot of restaurants to close, a lot of chefs and cooks woke up to find that there was a revolution going on in America, and people were loving food more than ever. A lot of them [chefs] left, came back — some stayed — but they all opened smaller restaurants in the neighborhoods. I always call it the John Dillinger School of Restaurateuring.
So, all these smaller places started opening up with great success — chefs having more control over their products, economics making more sense, lower rents, the right size kitchen-to-table ratio, the right menu prices. Everything started to work a little better. Some may come and go; others will take their place — but downtown, can you name one good restaurant downtown [right now]? The last one was maybe Vincent?
Constantine and Monello — I thought they had a chance, simply because some of the people involved there were brilliant. Then you have Scena and Parella in Uptown.
Steven Brown and Doug Flicker sort of saw the writing on the wall. Doug, by the way, at the time was cooking at Mission American Kitchen — but now is probably one of the most undervalued chefs in the country, in terms of national attention. The room was wrong; the location was wrong; the design was wrong —. I think Russ and his wife [Desta Klein] are amazing restaurateurs. I mean look at what they did down at Meritage, look at what they did with the oyster festival.
Gavin read the tea leaves the right way, and he said people want a certain kind of environment, presented a certain way, dressed up in certain clothing. No one ever walked into Zentral and thought that they were a part of something cool and special, as a consumer.
Blue Plate brings a more suburban vibe —. Remember, every restaurant has to survive on its own. You do have cost benefits when you own more than one place. From training, to food purchasing, and on down the line. They will figure it out. Genevieve , over on 50th and Bryant —.
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