On this weeks TKV Podcast Episode (EP 31: https://spoti.fi/3iANCZf), we tackle cultural appropriation in food. Its a very tricky topic and Ill admit, my opinions on it arent fully formed. I share my honest feelings, though, and try to provide a little context that is often missing from these discussions. Kimchi, in particular, is a helpful example when thinking bout this issue: while its pretty popular now, it wasnt too ago when Korean Americans were made to feel ashamed of kimchi. This happens with the mass proliferation of all thingsnot just kimchi or food, in general. I understand theres a cost to normalizing certain cultural cuisines, but that doesnt mean we should also dismiss some of the loss that ensues when heritage is flattened by those who cant be bothered with understanding the stories that underpin these recipes, those who are more concerned with maximizing traffic, virality, and profit over preserving the tender leaves of a kimchi heart..My full kimchi recipe is in The Korean Vegan Cookbook. https://a.co/d/hDOScOcYou can also find a step-by-step instructional video:https://www.youtube.com/watch?v=zJ6gbXGHJgc---Joanne Lee Molinaro is a Korean American trial lawyer, born and raised in Chicago. Molinaro adopted a plant-based diet in January 2016 and began The Korean Vegan as a passion project later that year. Since then, she has launched a podcast and released a cookbook. She has been featured in Salon, Healthyish by Bon Apptit, The Atlantic, The Kitchn, Thrive, and VegWorld, and on Food Network, CNN, BBC, and CNBC.Helpful Resources: Website: https://bit.ly/TKVWebsiteThe Korean Vegan Cookbook: https://bit.ly/TKVCookbookThe Korean Vegan Meal Planner: https://bit.ly/TKVMealPlannerThe Korean Vegan Podcast: https://bit.ly/TKVPodcastLinktree: https://bit.ly/TKVLinktreeFind me on Social:Instagram: https://bit.ly/TKVInstagramTikTok: https://bit.ly/TKVTikTokTwitter: https://bit.ly/TKVTwitterFacebook: https://bit.ly/TKVFacebook
