『Bitefully』のカバーアート

Bitefully

Bitefully

著者： Immigrantly Media
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What happens when a single bite unlocks cultural history, a buried truth, or a complicated family relationship? Bitefully explores the stories we inherit through food — the memories, migrations, traditions, and transformations that shape who we are. Host and MasterChef winner Claudia Sandoval traces personal food pathways back to culture, lineage, and land, revealing how flavor defines identity, recipes carry ancestral knowledge, and storytelling sustains community. From a grandmother's comfort dish to the street food that marked a first-generation immigrant's arrival, each episode is a journey through memory, heritage, and lived experience. Food opens the door — but the stories are what keep us at the table. New episodes every Wednesday, starting June 3rd. Host & Executive Producer: Claudia Sandoval | Producer: Shei Yu I Executive Producer: Saadia Khan I Sound Designer & Editor: Lou Raskin I Theme Music: Lou Raskin | Other Music: Epidemic Sound | Cover Art: Mike Fennessy Love the show? Leave a review on Apple Podcasts or Spotify and subscribe to stay at the table. Follow along on socials: Instagram · TikTok · Twitter Support the show by subscribing to our channel on Apple: Immigrantly Uninterrupted Bitefully is an Immigrantly Media Production. For advertising inquiries, you can contact us at info@immigrantlypod.com アート クッキング 社会科学 食品・ワイン
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  • La Frontera in a Nacho

    La Frontera in a Nacho
    2026/09/02
    Six-time James Beard Award winner, Emmy-nominated host, and New York Times best-selling author Pati Jinich has spent her career proving that the food of the US-Mexico borderlands isn't fusion. It is its own permanent, ever-evolving place, full of stories most people never get to hear. Chef Claudia Sandoval and Pati trace their food memories back to a marbled pound cake eaten square by square in front of a Pedro Infante movie, a grandfather who fled poverty in Poland, and a plate of huevo rancheros ruined by a curious kid who wanted every spice in the cabinet at once. Along the way, they talk about why "fusion" is the wrong word for what happens at the border, the Japanese American ranching family raising Wagyu-style cattle on corn masa in the Rio Grande Valley, and the real, proudly Mexican history of the nacho. They discuss language, legacy, and why the recipes we inherit were never really ours to begin with. We're just the ones lucky enough to carry them for a while. New episodes every Wednesday. You can find Pati Jinich on Instagram @patijinich and purchase her new book, Foods of La Frontera, out September 15th. Follow along on Instagram ⁠@bitefullypod⁠ and ⁠@chefclaudiasandoval⁠ Host & Executive Producer: Claudia Sandoval | Producer: Shei Yu I Executive Producer: Saadia Khan I Sound Designer & Editor: Lou Raskin | Theme Music: Lou Raskin | Other Music: Epidemic Sound | Cover Art: Mike Fennessy Bitefully is an Immigrantly Media Production. If you like what you hear, write a review at Bitefully and subscribe to Immigrantly Uninterrupted for ad-free episodes For advertising inquiries, you can contact us at info@immigrantlypod.com Learn more about your ad choices. Visit megaphone.fm/adchoices
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    46 分
  • Winis, Fig Leaves, y un Café Cometa

    Winis, Fig Leaves, y un Café Cometa
    2026/08/26
    This episode of Bitefully is a little different. It's a Spanglish episode, with the majority of the conversation en español, as Chef Claudia sits down with Chef Adria Marina to talk food memories, life on both sides of the border, and the experiences that shaped her. Prefer to follow along in English? The full video episode is available on YouTube with English captions. Adria es la mujer y Chef detrás de Georgina, uno de los restaurantes más reconocidos de Tijuana. También la hemos visto como juez en Top Chef VIP, MasterChef Celebrity Colombia y otros proyectos de televisión. Más recientemente, abrió las puertas de su nuevo proyecto, Café Cometa. Bilingüe y criada entre Tijuana y San Diego, Adria creció devorando tortillas recién salidas de la tortillería camino a casa, renegando de niña de la sopa de pollo y los sándwiches de atún de su mamá, que ahora pide para su cumpleaños, y comiendo un meatloaf que su madre hacía suyo con jalapeños y chipotle. Adria abre su archivo de memorias culinarias y nos lleva a los viajes de su infancia al Convoy District de San Diego, mucho antes de que el pho y el Korean BBQ se pusieran de moda, a los árboles de higo de su abuela y a aquel restaurante al aire libre que ella y su prometido apodaron "Café Cometa" mucho antes de que se convirtiera en un lugar real. Adria y Claudia hablan de por qué replicar una receta sin alma puede ser uno de los mayores pecados en la cocina, del viaje a Israel que dejó huella en el menú de Georgina y de lo que significa pasar ocho años viendo crecer un restaurante y, con él, a las personas que lo hacen posible. Y luego la conversación se pone verdaderamente seria: Trader Joe's como "happy place", mantequilla de maní crunchy vs. creamy y, por supuesto, el orden definitivo de las diferentes formas de los chocolates Reese's. Nuevos episodios cada miércoles. [ENGLISH] This episode of Bitefully is a little different. It's a Spanglish episode, with the majority of the conversation in Spanish, as Chef Claudia sits down with Chef Adria Marina to talk food memories, life on both sides of the border, and the experiences that shaped her. Prefer to follow along in English? The full video episode is available on YouTube with English captions. Adria is the woman and Chef behind Georgina, one of Tijuana's most well-known restaurants. We've also seen her as a judge on Top Chef VIP, MasterChef Celebrity Colombia, and other television projects. More recently, she opened the doors to her new project, Café Cometa. Bilingual and raised between Tijuana and San Diego, Adria grew up devouring tortillas fresh off the press on the way home, refusing as a kid to eat her mom's chicken soup and tuna sandwiches — which she now requests for her birthday — and eating a meatloaf that her mother made her own with jalapeños and chipotle. Adria opens up her archive of culinary memories and takes us back to childhood trips to San Diego's Convoy District, long before pho and Korean BBQ became trendy, to her grandmother's fig trees, and to that outdoor restaurant that she and her fiancé nicknamed "Café Cometa" long before it became a real place. Adria and Claudia talk about why replicating a recipe without soul can be one of the biggest sins in cooking, about the trip to Israel that left its mark on Georgina's menu, and about what it means to spend eight years watching a restaurant grow and, with it, the people who make it possible. And then the conversation gets truly serious: Trader Joe's as a "happy place," crunchy vs. creamy peanut butter, and of course, the definitive ranking of the different shapes of Reese's chocolates. New episodes every Wednesday. You can find Chef Adria Montaño on Instagram ⁠@adriamarina⁠. Follow along on Instagram⁠ ⁠@bitefullypod⁠⁠ and⁠ ⁠@chefclaudiasandoval⁠⁠ Host & Executive Producer: Claudia Sandoval | Producer: Shei Yu I Executive Producer: Saadia Khan I Sound Designer & Editor: Lou Raskin I Theme Music: Lou Raskin | Other Music: Epidemic Sound | Cover Art: Mike Fennessy Bitefully is an Immigrantly Media Production. If you like what you hear, write a review at ⁠Bitefully⁠ and subscribe to ⁠Immigrantly Uninterrupted ⁠for ad free episodes For advertising inquiries, you can contact us at ⁠info@immigrantlypod.com Learn more about your ad choices. Visit megaphone.fm/adchoices
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    45 分
  • The Blossom Before the Fruit

    The Blossom Before the Fruit
    2026/08/12
    Chef Travis Swikard could have run one of the best kitchens in the world. Instead, he came home. Born and raised in San Diego, he left at 21 for culinary school in Vermont, then London, Paris, and New York, where he spent seven years with Daniel Boulud and rose to culinary director. But when the next step meant traveling as a corporate chef, he looked at his hometown and saw what everyone else missed: the best ingredients were already here. In this episode, Chef Claudia Sandoval sits down with the chef behind Callie and Fleurette to discuss his philosophy of serving local, hyperseasonal food. Along the way, they talk about the $110 chicken that takes twice as long to raise, why a plate of poached vegetables picked that morning is the best thing on his menu, and the importance of food pantries in San Diego, where 1 in 4 people don't know where their next meal is coming from. At its heart, this is a conversation about ingredients and the people behind them. For Travis, success was never about money in the bank. It's about knowing the story behind every dish and holding it to one question: would you feed this to your grandma? New episodes every Wednesday. You can find Chef Travis on Instagram @travisswikard and visit Callie and Fleurette in San Diego. Follow along on Instagram ⁠@bitefullypod⁠ and ⁠@chefclaudiasandoval⁠ Host & Executive Producer: Claudia Sandoval | Producer: Shei Yu I Executive Producer: Saadia Khan I Sound Designer & Editor: Lou Raskin I Theme Music: Lou Raskin | Other Music: Epidemic Sound | Cover Art: Mike Fennessy Bitefully is an Immigrantly Media Production. If you like what you hear, write a review at Bitefully and subscribe to Immigrantly Uninterrupted for ad-free episodes For advertising inquiries, you can contact us at info@immigrantlypod.com Learn more about your ad choices. Visit megaphone.fm/adchoices
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    45 分
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