{"version":"1.0.0","segments":[{"speaker":"Chris Spear","startTime":0.45,"endTime":2.67,"body":"Today I'm speaking"},{"speaker":"Chris Spear","startTime":0.45,"endTime":2.67,"body":"with Carolyn Phillips, a"},{"speaker":"Chris Spear","startTime":2.67,"endTime":5.64,"body":"renowned expert in Chinese"},{"speaker":"Chris Spear","startTime":2.67,"endTime":5.64,"body":"gastronomy and author of"},{"speaker":"Chris Spear","startTime":5.64,"endTime":9.09,"body":"acclaimed cookbooks such as all"},{"speaker":"Chris Spear","startTime":5.64,"endTime":9.09,"body":"under heaven, and the upcoming"},{"speaker":"Chris Spear","startTime":9.15,"endTime":12.57,"body":"the art of Chinese baking."},{"speaker":"Chris Spear","startTime":9.15,"endTime":12.57,"body":"Carolyn has been celebrated for"},{"speaker":"Chris Spear","startTime":12.57,"endTime":15.99,"body":"her knowledge and passion for"},{"speaker":"Chris Spear","startTime":12.57,"endTime":15.99,"body":"Chinese cuisine. If you want to"},{"speaker":"Chris Spear","startTime":15.99,"endTime":18.93,"body":"take a deep dive into Chinese"},{"speaker":"Chris Spear","startTime":15.99,"endTime":18.93,"body":"food and cooking, this is the"},{"speaker":"Chris Spear","startTime":18.93,"endTime":22.26,"body":"episode for you. This is Chris"},{"speaker":"Chris Spear","startTime":18.93,"endTime":22.26,"body":"spear. And you're listening to"},{"speaker":"Chris Spear","startTime":22.26,"endTime":25.11,"body":"Chefs Without Restaurants. The"},{"speaker":"Chris Spear","startTime":22.26,"endTime":25.11,"body":"show where I speak with culinary"},{"speaker":"Chris Spear","startTime":25.11,"endTime":27.66,"body":"entrepreneurs and people working"},{"speaker":"Chris Spear","startTime":25.11,"endTime":27.66,"body":"in the food and beverage"},{"speaker":"Chris Spear","startTime":27.66,"endTime":30.9,"body":"industry outside of a"},{"speaker":"Chris Spear","startTime":27.66,"endTime":30.9,"body":"traditional restaurant setting."},{"speaker":"Chris Spear","startTime":31.23,"endTime":34.41,"body":"I have 31 years of working in"},{"speaker":"Chris Spear","startTime":31.23,"endTime":34.41,"body":"kitchens, but not restaurants."},{"speaker":"Chris Spear","startTime":34.59,"endTime":37.08,"body":"And I currently run a personal"},{"speaker":"Chris Spear","startTime":34.59,"endTime":37.08,"body":"chef service throwing dinner"},{"speaker":"Chris Spear","startTime":37.08,"endTime":41.16,"body":"parties in the Washington DC"},{"speaker":"Chris Spear","startTime":37.08,"endTime":41.16,"body":"area. In today's conversation,"},{"speaker":"Chris Spear","startTime":41.19,"endTime":45.03,"body":"Carolyn shares her journey into"},{"speaker":"Chris Spear","startTime":41.19,"endTime":45.03,"body":"Chinese culinary culture. We'll"},{"speaker":"Chris Spear","startTime":45.03,"endTime":48.12,"body":"dive into the rich diversity of"},{"speaker":"Chris Spear","startTime":45.03,"endTime":48.12,"body":"Chinese regional cuisines,"},{"speaker":"Chris Spear","startTime":48.27,"endTime":52.2,"body":"explore the art of dim sum, and"},{"speaker":"Chris Spear","startTime":48.27,"endTime":52.2,"body":"discuss the often overlooked but"},{"speaker":"Chris Spear","startTime":52.2,"endTime":55.89,"body":"fascinating world of Chinese"},{"speaker":"Chris Spear","startTime":52.2,"endTime":55.89,"body":"desserts and baking. You'll hear"},{"speaker":"Chris Spear","startTime":55.89,"endTime":58.83,"body":"Carolyn's insights on how"},{"speaker":"Chris Spear","startTime":55.89,"endTime":58.83,"body":"learning the Chinese language"},{"speaker":"Chris Spear","startTime":58.86,"endTime":61.83,"body":"enriched her understanding of"},{"speaker":"Chris Spear","startTime":58.86,"endTime":61.83,"body":"its cuisine, and how regional"},{"speaker":"Chris Spear","startTime":61.83,"endTime":64.41,"body":"ingredients and cooking"},{"speaker":"Chris Spear","startTime":61.83,"endTime":64.41,"body":"techniques reflect China's vast"},{"speaker":"Chris Spear","startTime":64.41,"endTime":67.77,"body":"cultural heritage. We also talk"},{"speaker":"Chris Spear","startTime":64.41,"endTime":67.77,"body":"about how you can elevate your"},{"speaker":"Chris Spear","startTime":67.77,"endTime":71.43,"body":"own Chinese cooking at home. She"},{"speaker":"Chris Spear","startTime":67.77,"endTime":71.43,"body":"even gives some tips. You know,"},{"speaker":"Chris Spear","startTime":71.43,"endTime":74.7,"body":"if you're strolling the aisles"},{"speaker":"Chris Spear","startTime":71.43,"endTime":74.7,"body":"of H Mart and want to know"},{"speaker":"Chris Spear","startTime":74.7,"endTime":79.29,"body":"what's a good Chinese vinegar or"},{"speaker":"Chris Spear","startTime":74.7,"endTime":79.29,"body":"soy sauce, she gives some tips"},{"speaker":"Chris Spear","startTime":79.29,"endTime":81.69,"body":"for that. And I'll provide"},{"speaker":"Chris Spear","startTime":79.29,"endTime":81.69,"body":"resources in the show notes as"},{"speaker":"Chris Spear","startTime":81.69,"endTime":85.2,"body":"well. So whether you're a"},{"speaker":"Chris Spear","startTime":81.69,"endTime":85.2,"body":"professional chef, a passionate"},{"speaker":"Chris Spear","startTime":85.2,"endTime":88.56,"body":"home cook, or just someone who"},{"speaker":"Chris Spear","startTime":85.2,"endTime":88.56,"body":"loves good food, this episode is"},{"speaker":"Chris Spear","startTime":88.56,"endTime":92.1,"body":"packed with valuable information"},{"speaker":"Chris Spear","startTime":88.56,"endTime":92.1,"body":"and inspiration. And if you're"},{"speaker":"Chris Spear","startTime":92.1,"endTime":94.68,"body":"interested in the process of"},{"speaker":"Chris Spear","startTime":92.1,"endTime":94.68,"body":"writing a cookbook, a couple of"},{"speaker":"Chris Spear","startTime":94.68,"endTime":98.22,"body":"episodes back, Carolyn spoke"},{"speaker":"Chris Spear","startTime":94.68,"endTime":98.22,"body":"specifically about that. It was"},{"speaker":"Chris Spear","startTime":98.22,"endTime":101.13,"body":"part of this conversation, but I"},{"speaker":"Chris Spear","startTime":98.22,"endTime":101.13,"body":"wanted to release it for people"},{"speaker":"Chris Spear","startTime":101.13,"endTime":104.28,"body":"who were specifically looking"},{"speaker":"Chris Spear","startTime":101.13,"endTime":104.28,"body":"for advice on how to write a"},{"speaker":"Chris Spear","startTime":104.28,"endTime":108.03,"body":"successful cookbook. So if"},{"speaker":"Chris Spear","startTime":104.28,"endTime":108.03,"body":"that's you go back to episodes,"},{"speaker":"Chris Spear","startTime":108.03,"endTime":111.57,"body":"and you'll find that part of our"},{"speaker":"Chris Spear","startTime":108.03,"endTime":111.57,"body":"conversation. As always, you can"},{"speaker":"Chris Spear","startTime":111.57,"endTime":114.0,"body":"find links to Carolyn's books"},{"speaker":"Chris Spear","startTime":111.57,"endTime":114.0,"body":"and social media in the show"},{"speaker":"Chris Spear","startTime":114.0,"endTime":118.02,"body":"notes. Feel free to reach out to"},{"speaker":"Chris Spear","startTime":114.0,"endTime":118.02,"body":"me on Instagram or threads at"},{"speaker":"Chris Spear","startTime":118.02,"endTime":121.2,"body":"Chefs Without Restaurants. And"},{"speaker":"Chris Spear","startTime":118.02,"endTime":121.2,"body":"if you enjoyed this episode,"},{"speaker":"Chris Spear","startTime":121.2,"endTime":124.41,"body":"please subscribe, leave a review"},{"speaker":"Chris Spear","startTime":121.2,"endTime":124.41,"body":"and share it with your friends."},{"speaker":"Chris Spear","startTime":125.01,"endTime":127.68,"body":"As always, thanks so much for"},{"speaker":"Chris Spear","startTime":125.01,"endTime":127.68,"body":"listening, and have a great"},{"speaker":"Chris Spear","startTime":127.68,"endTime":130.23,"body":"week. Hey, Carolyn, welcome to"},{"speaker":"Chris Spear","startTime":127.68,"endTime":130.23,"body":"the show. Thanks so much for"},{"speaker":"Chris Spear","startTime":130.23,"endTime":130.83,"body":"coming on."},{"speaker":"Carolyn Phillips","startTime":131.07,"endTime":133.5,"body":"My pleasure."},{"speaker":"Carolyn Phillips","startTime":131.07,"endTime":133.5,"body":"Before we start"},{"speaker":"Chris Spear","startTime":133.5,"endTime":136.5,"body":"this, I want I'm"},{"speaker":"Chris Spear","startTime":133.5,"endTime":136.5,"body":"not gonna give your full bio,"},{"speaker":"Chris Spear","startTime":136.5,"endTime":140.55,"body":"but I want to kind of set the"},{"speaker":"Chris Spear","startTime":136.5,"endTime":140.55,"body":"stage here. So as I was doing"},{"speaker":"Chris Spear","startTime":140.55,"endTime":144.93,"body":"some research for this, I saw"},{"speaker":"Chris Spear","startTime":140.55,"endTime":144.93,"body":"that Epicurious wrote an article"},{"speaker":"Chris Spear","startTime":145.5,"endTime":149.28,"body":"and it was titled Is this the"},{"speaker":"Chris Spear","startTime":145.5,"endTime":149.28,"body":"best Chinese cookbook ever"},{"speaker":"Chris Spear","startTime":149.28,"endTime":152.01,"body":"written? And that was written"},{"speaker":"Chris Spear","startTime":149.28,"endTime":152.01,"body":"about one of your books. And"},{"speaker":"Chris Spear","startTime":152.01,"endTime":155.34,"body":"Kevin pang of America's Test"},{"speaker":"Chris Spear","startTime":152.01,"endTime":155.34,"body":"Kitchen has said I can count on"},{"speaker":"Chris Spear","startTime":155.7,"endTime":159.15,"body":"one hand, the number of people I"},{"speaker":"Chris Spear","startTime":155.7,"endTime":159.15,"body":"trust about Chinese gastronomy,"},{"speaker":"Chris Spear","startTime":159.21,"endTime":162.0,"body":"Carolyn Phillips is one of them."},{"speaker":"Chris Spear","startTime":159.21,"endTime":162.0,"body":"And I think that's really"},{"speaker":"Chris Spear","startTime":162.0,"endTime":165.21,"body":"important to, to kind of put out"},{"speaker":"Chris Spear","startTime":162.0,"endTime":165.21,"body":"there because you know, a lot of"},{"speaker":"Chris Spear","startTime":165.21,"endTime":168.33,"body":"people have cookbooks, a lot of"},{"speaker":"Chris Spear","startTime":165.21,"endTime":168.33,"body":"people write about cuisines. But"},{"speaker":"Chris Spear","startTime":168.33,"endTime":171.93,"body":"you have really done a lot of"},{"speaker":"Chris Spear","startTime":168.33,"endTime":171.93,"body":"research here, you're clearly"},{"speaker":"Chris Spear","startTime":171.93,"endTime":174.57,"body":"not an amateur. So I just wanted"},{"speaker":"Chris Spear","startTime":171.93,"endTime":174.57,"body":"to set the stage a little before"},{"speaker":"Chris Spear","startTime":174.57,"endTime":179.25,"body":"we started talking today. So"},{"speaker":"Chris Spear","startTime":174.57,"endTime":179.25,"body":"that all being said, How did you"},{"speaker":"Chris Spear","startTime":179.25,"endTime":181.77,"body":"get into Chinese cuisine, I"},{"speaker":"Carolyn Phillips","startTime":181.77,"endTime":184.02,"body":"got into"},{"speaker":"Carolyn Phillips","startTime":181.77,"endTime":184.02,"body":"Chinese cuisine through the"},{"speaker":"Carolyn Phillips","startTime":184.02,"endTime":188.88,"body":"language I studied at university"},{"speaker":"Carolyn Phillips","startTime":184.02,"endTime":188.88,"body":"and then went to Taiwan to"},{"speaker":"Carolyn Phillips","startTime":188.91,"endTime":190.92,"body":"actually learn it, you know, you"},{"speaker":"Carolyn Phillips","startTime":188.91,"endTime":190.92,"body":"don't learn a language in"},{"speaker":"Carolyn Phillips","startTime":190.92,"endTime":196.59,"body":"college. And what charmed me"},{"speaker":"Carolyn Phillips","startTime":190.92,"endTime":196.59,"body":"about the culture initially,"},{"speaker":"Carolyn Phillips","startTime":196.59,"endTime":200.28,"body":"because I couldn't make heads or"},{"speaker":"Carolyn Phillips","startTime":196.59,"endTime":200.28,"body":"tails of it was the food. And"},{"speaker":"Carolyn Phillips","startTime":200.55,"endTime":204.21,"body":"Taiwan was the center really of"},{"speaker":"Carolyn Phillips","startTime":200.55,"endTime":204.21,"body":"Chinese gastronomy for quite a"},{"speaker":"Carolyn Phillips","startTime":204.21,"endTime":208.71,"body":"well, because after Mainland"},{"speaker":"Carolyn Phillips","startTime":204.21,"endTime":208.71,"body":"China kind of shut down during"},{"speaker":"Carolyn Phillips","startTime":208.71,"endTime":213.12,"body":"the Cultural Revolution, they"},{"speaker":"Carolyn Phillips","startTime":208.71,"endTime":213.12,"body":"had lots of great chefs in"},{"speaker":"Carolyn Phillips","startTime":213.12,"endTime":216.03,"body":"Taiwan or elsewhere around the"},{"speaker":"Carolyn Phillips","startTime":213.12,"endTime":216.03,"body":"world to like Hong Kong and"},{"speaker":"Carolyn Phillips","startTime":216.03,"endTime":220.86,"body":"Japan and US, but mainly in"},{"speaker":"Carolyn Phillips","startTime":216.03,"endTime":220.86,"body":"Taiwan. And so I got to eat"},{"speaker":"Carolyn Phillips","startTime":221.55,"endTime":224.88,"body":"foods from all over China, which"},{"speaker":"Carolyn Phillips","startTime":221.55,"endTime":224.88,"body":"really is the size of Europe,"},{"speaker":"Carolyn Phillips","startTime":224.88,"endTime":227.67,"body":"okay? It's it's an enormous you"},{"speaker":"Carolyn Phillips","startTime":224.88,"endTime":227.67,"body":"can think of it as a country"},{"speaker":"Carolyn Phillips","startTime":227.79,"endTime":231.03,"body":"think of as a continent, right?"},{"speaker":"Carolyn Phillips","startTime":227.79,"endTime":231.03,"body":"Especially a culinary continent."},{"speaker":"Carolyn Phillips","startTime":231.3,"endTime":234.45,"body":"And so it was able to eat, who's"},{"speaker":"Carolyn Phillips","startTime":231.3,"endTime":234.45,"body":"from all over China without"},{"speaker":"Carolyn Phillips","startTime":234.45,"endTime":238.32,"body":"leaving a city, which was"},{"speaker":"Carolyn Phillips","startTime":234.45,"endTime":238.32,"body":"absolutely incredible. Well,"},{"speaker":"Carolyn Phillips","startTime":238.32,"endTime":238.71,"body":"going back"},{"speaker":"Chris Spear","startTime":238.71,"endTime":241.74,"body":"to the language,"},{"speaker":"Chris Spear","startTime":238.71,"endTime":241.74,"body":"how hard is it? Because it seems"},{"speaker":"Chris Spear","startTime":241.74,"endTime":246.45,"body":"so different than English, or"},{"speaker":"Chris Spear","startTime":241.74,"endTime":246.45,"body":"many of the other European"},{"speaker":"Chris Spear","startTime":246.45,"endTime":249.51,"body":"languages. So that alone, like"},{"speaker":"Chris Spear","startTime":246.45,"endTime":249.51,"body":"learning how to read, write and"},{"speaker":"Chris Spear","startTime":249.51,"endTime":253.83,"body":"speak, was that huge undertaking"},{"speaker":"Chris Spear","startTime":249.51,"endTime":253.83,"body":"for you? Well,"},{"speaker":"Carolyn Phillips","startTime":253.83,"endTime":256.02,"body":"you know, 1.3"},{"speaker":"Carolyn Phillips","startTime":253.83,"endTime":256.02,"body":"billion people can't be wrong,"},{"speaker":"Carolyn Phillips","startTime":256.02,"endTime":256.26,"body":"right?"},{"speaker":"Chris Spear","startTime":257.31,"endTime":260.79,"body":"Yeah. Probably"},{"speaker":"Chris Spear","startTime":257.31,"endTime":260.79,"body":"easier if you grow up surrounded"},{"speaker":"Chris Spear","startTime":260.79,"endTime":261.48,"body":"by it, though."},{"speaker":"Carolyn Phillips","startTime":261.75,"endTime":264.12,"body":"Most"},{"speaker":"Carolyn Phillips","startTime":261.75,"endTime":264.12,"body":"definitely. Yeah, it's, it's an"},{"speaker":"Carolyn Phillips","startTime":264.15,"endTime":267.09,"body":"it's a terribly difficult"},{"speaker":"Carolyn Phillips","startTime":264.15,"endTime":267.09,"body":"language for a Westerner to"},{"speaker":"Carolyn Phillips","startTime":267.09,"endTime":271.08,"body":"learn because it's very"},{"speaker":"Carolyn Phillips","startTime":267.09,"endTime":271.08,"body":"different from our language."},{"speaker":"Carolyn Phillips","startTime":271.08,"endTime":275.01,"body":"There's nothing in common."},{"speaker":"Carolyn Phillips","startTime":271.08,"endTime":275.01,"body":"There's no alphabet. I mean,"},{"speaker":"Carolyn Phillips","startTime":275.01,"endTime":277.68,"body":"like you're either in Japanese"},{"speaker":"Carolyn Phillips","startTime":275.01,"endTime":277.68,"body":"as well. And you have the"},{"speaker":"Carolyn Phillips","startTime":278.1,"endTime":281.88,"body":"basically, type of a, an"},{"speaker":"Carolyn Phillips","startTime":278.1,"endTime":281.88,"body":"alphabet going on. But in"},{"speaker":"Carolyn Phillips","startTime":281.88,"endTime":285.24,"body":"Chinese has nothing that's just"},{"speaker":"Carolyn Phillips","startTime":281.88,"endTime":285.24,"body":"characters. And so you have to"},{"speaker":"Carolyn Phillips","startTime":285.24,"endTime":289.98,"body":"rewire your brain and it's why"},{"speaker":"Carolyn Phillips","startTime":285.24,"endTime":289.98,"body":"so few Westerners are fluent in"},{"speaker":"Carolyn Phillips","startTime":289.98,"endTime":297.09,"body":"Chinese. And it takes a lot of"},{"speaker":"Carolyn Phillips","startTime":289.98,"endTime":297.09,"body":"insanity to go in there and just"},{"speaker":"Carolyn Phillips","startTime":297.09,"endTime":300.3,"body":"kind of do a deep dive into the"},{"speaker":"Carolyn Phillips","startTime":297.09,"endTime":300.3,"body":"culture and become part part of"},{"speaker":"Carolyn Phillips","startTime":300.3,"endTime":304.74,"body":"the culture for a long time"},{"speaker":"Carolyn Phillips","startTime":300.3,"endTime":304.74,"body":"before the brain kicks over and"},{"speaker":"Carolyn Phillips","startTime":304.74,"endTime":308.85,"body":"realizes this is a different way"},{"speaker":"Carolyn Phillips","startTime":304.74,"endTime":308.85,"body":"of thinking about things. And so"},{"speaker":"Carolyn Phillips","startTime":308.88,"endTime":312.45,"body":"I worked in Taiwan for five"},{"speaker":"Carolyn Phillips","startTime":308.88,"endTime":312.45,"body":"years at most of the cultural"},{"speaker":"Carolyn Phillips","startTime":312.75,"endTime":316.59,"body":"institutions there, like the"},{"speaker":"Carolyn Phillips","startTime":312.75,"endTime":316.59,"body":"History Museum and the Central"},{"speaker":"Carolyn Phillips","startTime":316.59,"endTime":320.13,"body":"Library, the Academia Sinica as"},{"speaker":"Carolyn Phillips","startTime":316.59,"endTime":320.13,"body":"a translator, and interpreter,"},{"speaker":"Carolyn Phillips","startTime":320.43,"endTime":322.95,"body":"and then when I came back to the"},{"speaker":"Carolyn Phillips","startTime":320.43,"endTime":322.95,"body":"States, I translated a couple of"},{"speaker":"Carolyn Phillips","startTime":322.95,"endTime":326.76,"body":"books, and then started working"},{"speaker":"Carolyn Phillips","startTime":322.95,"endTime":326.76,"body":"in the court system, the federal"},{"speaker":"Carolyn Phillips","startTime":326.76,"endTime":329.34,"body":"and state court system,"},{"speaker":"Carolyn Phillips","startTime":326.76,"endTime":329.34,"body":"California state court system as"},{"speaker":"Carolyn Phillips","startTime":329.34,"endTime":334.2,"body":"an interpreter. So it was a"},{"speaker":"Carolyn Phillips","startTime":329.34,"endTime":334.2,"body":"great way to rewire the brain so"},{"speaker":"Carolyn Phillips","startTime":334.2,"endTime":336.24,"body":"that the language became part of"},{"speaker":"Carolyn Phillips","startTime":334.2,"endTime":336.24,"body":"my head."},{"speaker":"Chris Spear","startTime":336.87,"endTime":340.29,"body":"I imagine. I think"},{"speaker":"Chris Spear","startTime":336.87,"endTime":340.29,"body":"that's a huge accomplishment on"},{"speaker":"Chris Spear","startTime":340.29,"endTime":344.79,"body":"its own. Oh, thank you. Looking"},{"speaker":"Chris Spear","startTime":340.29,"endTime":344.79,"body":"at the food, a lot of people,"},{"speaker":"Chris Spear","startTime":344.82,"endTime":349.08,"body":"you know, go places they fall in"},{"speaker":"Chris Spear","startTime":344.82,"endTime":349.08,"body":"love with a cuisine. That"},{"speaker":"Chris Spear","startTime":349.11,"endTime":352.56,"body":"doesn't mean they're going to"},{"speaker":"Chris Spear","startTime":349.11,"endTime":352.56,"body":"write a 500 page book on the"},{"speaker":"Chris Spear","startTime":352.56,"endTime":354.81,"body":"cuisine. That's because"},{"speaker":"Carolyn Phillips","startTime":354.81,"endTime":358.17,"body":"my husband"},{"speaker":"Carolyn Phillips","startTime":354.81,"endTime":358.17,"body":"who's a real foodie, he's"},{"speaker":"Carolyn Phillips","startTime":358.17,"endTime":364.2,"body":"Chinese. And he adores eating."},{"speaker":"Carolyn Phillips","startTime":358.17,"endTime":364.2,"body":"And when we were in Taiwan, both"},{"speaker":"Carolyn Phillips","startTime":364.2,"endTime":367.59,"body":"of us were working full time,"},{"speaker":"Carolyn Phillips","startTime":364.2,"endTime":367.59,"body":"usually more than full time. We"},{"speaker":"Carolyn Phillips","startTime":367.59,"endTime":370.5,"body":"hit the restaurants for dinner,"},{"speaker":"Carolyn Phillips","startTime":367.59,"endTime":370.5,"body":"right. And so we were just"},{"speaker":"Carolyn Phillips","startTime":370.5,"endTime":375.9,"body":"eating foods from all over the"},{"speaker":"Carolyn Phillips","startTime":370.5,"endTime":375.9,"body":"country. Very reasonable prices."},{"speaker":"Carolyn Phillips","startTime":376.29,"endTime":381.39,"body":"I wrote about this in my memoir"},{"speaker":"Carolyn Phillips","startTime":376.29,"endTime":381.39,"body":"at the Chinese table, just kind"},{"speaker":"Carolyn Phillips","startTime":381.39,"endTime":384.54,"body":"of the immersion into the food."},{"speaker":"Carolyn Phillips","startTime":381.39,"endTime":384.54,"body":"And when we came back to the"},{"speaker":"Carolyn Phillips","startTime":384.54,"endTime":389.13,"body":"States, there was nothing"},{"speaker":"Carolyn Phillips","startTime":384.54,"endTime":389.13,"body":"available that was even close to"},{"speaker":"Carolyn Phillips","startTime":389.13,"endTime":393.24,"body":"what we were eating in Taiwan."},{"speaker":"Carolyn Phillips","startTime":389.13,"endTime":393.24,"body":"Even the basic ingredients like"},{"speaker":"Carolyn Phillips","startTime":393.24,"endTime":396.93,"body":"salted Shanghainese, mustard"},{"speaker":"Carolyn Phillips","startTime":393.24,"endTime":396.93,"body":"grains, or fermented good"},{"speaker":"Carolyn Phillips","startTime":396.93,"endTime":401.43,"body":"fermented dough for even great"},{"speaker":"Carolyn Phillips","startTime":396.93,"endTime":401.43,"body":"soy sauce was not around. I"},{"speaker":"Carolyn Phillips","startTime":401.43,"endTime":405.18,"body":"mean, because Chinese soy sauce"},{"speaker":"Carolyn Phillips","startTime":401.43,"endTime":405.18,"body":"and Japanese soy sauce are two"},{"speaker":"Carolyn Phillips","startTime":405.18,"endTime":408.0,"body":"different things. It's like if"},{"speaker":"Carolyn Phillips","startTime":405.18,"endTime":408.0,"body":"you want to cook, you know,"},{"speaker":"Carolyn Phillips","startTime":408.87,"endTime":412.8,"body":"Italian food and you try to use"},{"speaker":"Carolyn Phillips","startTime":408.87,"endTime":412.8,"body":"a Riesling is going to taste off"},{"speaker":"Carolyn Phillips","startTime":412.83,"endTime":416.43,"body":"because it's a wrong the wrong"},{"speaker":"Carolyn Phillips","startTime":412.83,"endTime":416.43,"body":"ingredient, right? So I had to"},{"speaker":"Carolyn Phillips","startTime":416.43,"endTime":420.21,"body":"learn from the ground up how to"},{"speaker":"Carolyn Phillips","startTime":416.43,"endTime":420.21,"body":"make certain things, the basic"},{"speaker":"Carolyn Phillips","startTime":420.21,"endTime":422.34,"body":"ingredients, and I go into that"},{"speaker":"Carolyn Phillips","startTime":420.21,"endTime":422.34,"body":"in the back of all of your"},{"speaker":"Carolyn Phillips","startTime":422.34,"endTime":425.19,"body":"heaven. It's like filling up"},{"speaker":"Carolyn Phillips","startTime":422.34,"endTime":425.19,"body":"your pantry with all these"},{"speaker":"Carolyn Phillips","startTime":425.19,"endTime":428.19,"body":"different sauces or salted"},{"speaker":"Carolyn Phillips","startTime":425.19,"endTime":428.19,"body":"ingredients, or pickles or"},{"speaker":"Carolyn Phillips","startTime":428.19,"endTime":432.24,"body":"whatever, making it the way the"},{"speaker":"Carolyn Phillips","startTime":428.19,"endTime":432.24,"body":"Chinese have enjoyed them for"},{"speaker":"Carolyn Phillips","startTime":432.27,"endTime":437.91,"body":"1000s of years. And as I started"},{"speaker":"Carolyn Phillips","startTime":432.27,"endTime":437.91,"body":"writing about it, I realized"},{"speaker":"Carolyn Phillips","startTime":438.03,"endTime":441.99,"body":"that as we went back to Taiwan"},{"speaker":"Carolyn Phillips","startTime":438.03,"endTime":441.99,"body":"for business stuff that the"},{"speaker":"Carolyn Phillips","startTime":442.02,"endTime":446.13,"body":"great restaurants were closing"},{"speaker":"Carolyn Phillips","startTime":442.02,"endTime":446.13,"body":"the great chefs who are retiring"},{"speaker":"Carolyn Phillips","startTime":446.13,"endTime":449.31,"body":"or passing on, and so we"},{"speaker":"Carolyn Phillips","startTime":446.13,"endTime":449.31,"body":"couldn't eat those foods"},{"speaker":"Carolyn Phillips","startTime":449.31,"endTime":453.39,"body":"anymore. It was like this. We"},{"speaker":"Carolyn Phillips","startTime":449.31,"endTime":453.39,"body":"were in Taiwan during this small"},{"speaker":"Carolyn Phillips","startTime":453.39,"endTime":457.59,"body":"precious window of culinary"},{"speaker":"Carolyn Phillips","startTime":453.39,"endTime":457.59,"body":"majesty. And so we come back"},{"speaker":"Carolyn Phillips","startTime":457.59,"endTime":461.7,"body":"here, and there's nothing that"},{"speaker":"Carolyn Phillips","startTime":457.59,"endTime":461.7,"body":"comes even close to it. We have"},{"speaker":"Carolyn Phillips","startTime":461.7,"endTime":464.31,"body":"Chinese American food, which is"},{"speaker":"Carolyn Phillips","startTime":461.7,"endTime":464.31,"body":"good. I mean, I adore Chinese"},{"speaker":"Carolyn Phillips","startTime":464.37,"endTime":468.45,"body":"American food is Cantonese food,"},{"speaker":"Carolyn Phillips","startTime":464.37,"endTime":468.45,"body":"which is fantastic, right? But"},{"speaker":"Carolyn Phillips","startTime":468.45,"endTime":472.89,"body":"it's not on the same level. And"},{"speaker":"Carolyn Phillips","startTime":468.45,"endTime":472.89,"body":"so that's why I wanted to write"},{"speaker":"Carolyn Phillips","startTime":472.89,"endTime":477.12,"body":"on the to heaven, it was to put"},{"speaker":"Carolyn Phillips","startTime":472.89,"endTime":477.12,"body":"down these recipes before they"},{"speaker":"Carolyn Phillips","startTime":477.12,"endTime":481.95,"body":"disappeared. And it's what's so"},{"speaker":"Carolyn Phillips","startTime":477.12,"endTime":481.95,"body":"strange is it's right now it's"},{"speaker":"Carolyn Phillips","startTime":481.95,"endTime":484.65,"body":"being translated into Chinese."},{"speaker":"Carolyn Phillips","startTime":481.95,"endTime":484.65,"body":"It's going to be published in"},{"speaker":"Carolyn Phillips","startTime":484.86,"endTime":489.03,"body":"Shandong in China, probably"},{"speaker":"Carolyn Phillips","startTime":484.86,"endTime":489.03,"body":"later on this year or the"},{"speaker":"Carolyn Phillips","startTime":489.03,"endTime":492.84,"body":"beginning of next year. Because"},{"speaker":"Carolyn Phillips","startTime":489.03,"endTime":492.84,"body":"they're they too have"},{"speaker":"Carolyn Phillips","startTime":492.84,"endTime":498.03,"body":"experienced this like, huge"},{"speaker":"Carolyn Phillips","startTime":492.84,"endTime":498.03,"body":"culinary gap in their, their"},{"speaker":"Carolyn Phillips","startTime":498.45,"endTime":501.81,"body":"heritage, you know, and food is"},{"speaker":"Carolyn Phillips","startTime":498.45,"endTime":501.81,"body":"so important to us. I mean, I"},{"speaker":"Carolyn Phillips","startTime":501.81,"endTime":505.05,"body":"grew up on IANA like to the hot"},{"speaker":"Carolyn Phillips","startTime":501.81,"endTime":505.05,"body":"dish, you know, and macaroni and"},{"speaker":"Carolyn Phillips","startTime":505.05,"endTime":510.27,"body":"cheese and jello salad. And,"},{"speaker":"Carolyn Phillips","startTime":505.05,"endTime":510.27,"body":"okay, it's like, it's not the"},{"speaker":"Carolyn Phillips","startTime":510.27,"endTime":513.66,"body":"same probably same thing that my"},{"speaker":"Carolyn Phillips","startTime":510.27,"endTime":513.66,"body":"Scottish ancestors were making."},{"speaker":"Carolyn Phillips","startTime":513.9,"endTime":517.29,"body":"Uh, we're not totally renowned"},{"speaker":"Carolyn Phillips","startTime":513.9,"endTime":517.29,"body":"for your great food. But you"},{"speaker":"Carolyn Phillips","startTime":517.29,"endTime":520.11,"body":"know, we do have our haggis on"},{"speaker":"Carolyn Phillips","startTime":517.29,"endTime":520.11,"body":"our shortbread. And you know,"},{"speaker":"Carolyn Phillips","startTime":520.44,"endTime":526.62,"body":"and so there's this like a, like"},{"speaker":"Carolyn Phillips","startTime":520.44,"endTime":526.62,"body":"a cut off between what we are"},{"speaker":"Carolyn Phillips","startTime":526.62,"endTime":529.74,"body":"now and what we used to have,"},{"speaker":"Carolyn Phillips","startTime":526.62,"endTime":529.74,"body":"you know, as far as great foods"},{"speaker":"Carolyn Phillips","startTime":529.74,"endTime":534.75,"body":"come that are talked about. And"},{"speaker":"Carolyn Phillips","startTime":529.74,"endTime":534.75,"body":"so nowadays, you have people"},{"speaker":"Carolyn Phillips","startTime":534.75,"endTime":538.14,"body":"coming out with rest with"},{"speaker":"Carolyn Phillips","startTime":534.75,"endTime":538.14,"body":"cookbooks that talk about things"},{"speaker":"Carolyn Phillips","startTime":538.14,"endTime":542.82,"body":"that are from, you know, Lagos"},{"speaker":"Carolyn Phillips","startTime":538.14,"endTime":542.82,"body":"in Nigeria, or say, Korean"},{"speaker":"Carolyn Phillips","startTime":542.82,"endTime":546.72,"body":"vegetarian food. And it's stuff"},{"speaker":"Carolyn Phillips","startTime":542.82,"endTime":546.72,"body":"that we have never heard of. You"},{"speaker":"Carolyn Phillips","startTime":546.72,"endTime":548.64,"body":"can't get them in restaurants."},{"speaker":"Carolyn Phillips","startTime":546.72,"endTime":548.64,"body":"But you can find them in"},{"speaker":"Carolyn Phillips","startTime":548.64,"endTime":551.7,"body":"cookbooks, which is what's so"},{"speaker":"Carolyn Phillips","startTime":548.64,"endTime":551.7,"body":"wonderful about cookbooks. And"},{"speaker":"Chris Spear","startTime":551.7,"endTime":556.89,"body":"you examined 35"},{"speaker":"Chris Spear","startTime":551.7,"endTime":556.89,"body":"different cuisines in China."},{"speaker":"Chris Spear","startTime":556.92,"endTime":559.74,"body":"That's a lot like if you had"},{"speaker":"Chris Spear","startTime":556.92,"endTime":559.74,"body":"asked me how many cuisines there"},{"speaker":"Chris Spear","startTime":559.74,"endTime":562.44,"body":"were in China, I wouldn't have"},{"speaker":"Chris Spear","startTime":559.74,"endTime":562.44,"body":"even come close to guessing"},{"speaker":"Chris Spear","startTime":562.44,"endTime":565.14,"body":"that. I guess, you know, like,"},{"speaker":"Chris Spear","startTime":562.44,"endTime":565.14,"body":"if you looked at the United"},{"speaker":"Chris Spear","startTime":565.14,"endTime":567.51,"body":"States and 50 states, we"},{"speaker":"Chris Spear","startTime":565.14,"endTime":567.51,"body":"probably have a very different"},{"speaker":"Chris Spear","startTime":567.51,"endTime":569.64,"body":"cuisine in each of the 50"},{"speaker":"Chris Spear","startTime":567.51,"endTime":569.64,"body":"states. So can you talk a little"},{"speaker":"Chris Spear","startTime":569.64,"endTime":573.12,"body":"bit about the regions of China"},{"speaker":"Chris Spear","startTime":569.64,"endTime":573.12,"body":"as it relates to the cuisines"},{"speaker":"Chris Spear","startTime":573.12,"endTime":576.36,"body":"and how that's broken down and"},{"speaker":"Chris Spear","startTime":573.12,"endTime":576.36,"body":"how you identify a, like a"},{"speaker":"Chris Spear","startTime":576.36,"endTime":577.32,"body":"culinary region?"},{"speaker":"Carolyn Phillips","startTime":577.8,"endTime":581.85,"body":"Sure. China"},{"speaker":"Carolyn Phillips","startTime":577.8,"endTime":581.85,"body":"traditionally has categorized"},{"speaker":"Carolyn Phillips","startTime":581.85,"endTime":588.99,"body":"its culinary schools into four"},{"speaker":"Carolyn Phillips","startTime":581.85,"endTime":588.99,"body":"or eight or 10 Usually, but it's"},{"speaker":"Carolyn Phillips","startTime":589.11,"endTime":592.14,"body":"really happened that I tried to"},{"speaker":"Carolyn Phillips","startTime":589.11,"endTime":592.14,"body":"find the reasoning for this I"},{"speaker":"Carolyn Phillips","startTime":592.14,"endTime":597.45,"body":"wrote an article for for whites"},{"speaker":"Carolyn Phillips","startTime":592.14,"endTime":597.45,"body":"munchies about this. Why do we"},{"speaker":"Carolyn Phillips","startTime":597.45,"endTime":600.45,"body":"have this and I could not find"},{"speaker":"Carolyn Phillips","startTime":597.45,"endTime":600.45,"body":"any rhyme or reason people just"},{"speaker":"Carolyn Phillips","startTime":600.45,"endTime":603.42,"body":"accept it as like the fruit of"},{"speaker":"Carolyn Phillips","startTime":600.45,"endTime":603.42,"body":"envoy Province, which you know"},{"speaker":"Carolyn Phillips","startTime":603.42,"endTime":607.17,"body":"is, is excellent, but nobody"},{"speaker":"Carolyn Phillips","startTime":603.42,"endTime":607.17,"body":"ever eats on my food anymore."},{"speaker":"Carolyn Phillips","startTime":607.23,"endTime":610.95,"body":"And this was because this was"},{"speaker":"Carolyn Phillips","startTime":607.23,"endTime":610.95,"body":"from 100 years ago. And this is"},{"speaker":"Carolyn Phillips","startTime":610.95,"endTime":613.8,"body":"just the way someone categorized"},{"speaker":"Carolyn Phillips","startTime":610.95,"endTime":613.8,"body":"it. And everybody said, oh,"},{"speaker":"Carolyn Phillips","startTime":613.8,"endTime":616.92,"body":"yeah, we need something to put"},{"speaker":"Carolyn Phillips","startTime":613.8,"endTime":616.92,"body":"every our cuisines into"},{"speaker":"Carolyn Phillips","startTime":616.92,"endTime":620.61,"body":"perspective. Let's just say"},{"speaker":"Carolyn Phillips","startTime":616.92,"endTime":620.61,"body":"there's four or eight or 12, or"},{"speaker":"Carolyn Phillips","startTime":620.64,"endTime":625.08,"body":"10, or whatever. And we're done."},{"speaker":"Carolyn Phillips","startTime":620.64,"endTime":625.08,"body":"But I said, that doesn't make"},{"speaker":"Carolyn Phillips","startTime":625.08,"endTime":629.07,"body":"any sense. You're, you're saying"},{"speaker":"Carolyn Phillips","startTime":625.08,"endTime":629.07,"body":"like, we're talking about the"},{"speaker":"Carolyn Phillips","startTime":629.07,"endTime":633.45,"body":"fruit of Jiangsu Province, or"},{"speaker":"Carolyn Phillips","startTime":629.07,"endTime":633.45,"body":"we're Guangdong Province, but"},{"speaker":"Carolyn Phillips","startTime":633.45,"endTime":640.92,"body":"you're ignoring places like"},{"speaker":"Carolyn Phillips","startTime":633.45,"endTime":640.92,"body":"Hebei, or C Jiangsu, or the far"},{"speaker":"Carolyn Phillips","startTime":640.92,"endTime":646.86,"body":"west and all the minority foods,"},{"speaker":"Carolyn Phillips","startTime":640.92,"endTime":646.86,"body":"a Taiwan haka. You have to put"},{"speaker":"Carolyn Phillips","startTime":646.86,"endTime":649.92,"body":"these on the plate too, because"},{"speaker":"Carolyn Phillips","startTime":646.86,"endTime":649.92,"body":"these are all very worthy"},{"speaker":"Carolyn Phillips","startTime":649.92,"endTime":657.3,"body":"cuisines. And once you realize"},{"speaker":"Carolyn Phillips","startTime":649.92,"endTime":657.3,"body":"that, China is as big as Europe,"},{"speaker":"Carolyn Phillips","startTime":657.48,"endTime":663.69,"body":"and is actually more diverse in"},{"speaker":"Carolyn Phillips","startTime":657.48,"endTime":663.69,"body":"terms of climate in terms of"},{"speaker":"Carolyn Phillips","startTime":664.02,"endTime":668.34,"body":"territory, and claims of"},{"speaker":"Carolyn Phillips","startTime":664.02,"endTime":668.34,"body":"history. I mean, my goodness, as"},{"speaker":"Carolyn Phillips","startTime":668.34,"endTime":672.3,"body":"you've got 5000 years of"},{"speaker":"Carolyn Phillips","startTime":668.34,"endTime":672.3,"body":"history, once you do that, and"},{"speaker":"Carolyn Phillips","startTime":672.3,"endTime":675.57,"body":"you start breaking it down, you"},{"speaker":"Carolyn Phillips","startTime":672.3,"endTime":675.57,"body":"can see that there are distinct"},{"speaker":"Carolyn Phillips","startTime":675.57,"endTime":678.6,"body":"regions, and I figured out they"},{"speaker":"Carolyn Phillips","startTime":675.57,"endTime":678.6,"body":"were probably around five, some"},{"speaker":"Carolyn Phillips","startTime":678.6,"endTime":683.07,"body":"people say six, but I think five"},{"speaker":"Carolyn Phillips","startTime":678.6,"endTime":683.07,"body":"is a good way to start off. And"},{"speaker":"Carolyn Phillips","startTime":683.07,"endTime":686.37,"body":"then within those, they have"},{"speaker":"Carolyn Phillips","startTime":683.07,"endTime":686.37,"body":"their own little families, they"},{"speaker":"Carolyn Phillips","startTime":686.37,"endTime":691.41,"body":"use similar ingredients. For"},{"speaker":"Carolyn Phillips","startTime":686.37,"endTime":691.41,"body":"example, say you go into Europe,"},{"speaker":"Carolyn Phillips","startTime":691.41,"endTime":695.13,"body":"you look at Europe, you'll have"},{"speaker":"Carolyn Phillips","startTime":691.41,"endTime":695.13,"body":"like Northern Italy and southern"},{"speaker":"Carolyn Phillips","startTime":695.13,"endTime":698.07,"body":"Italy are very different"},{"speaker":"Carolyn Phillips","startTime":695.13,"endTime":698.07,"body":"cuisines, right. So you would"},{"speaker":"Carolyn Phillips","startTime":698.07,"endTime":700.74,"body":"probably divide those into two"},{"speaker":"Carolyn Phillips","startTime":698.07,"endTime":700.74,"body":"different regions with Northern"},{"speaker":"Carolyn Phillips","startTime":700.74,"endTime":704.34,"body":"Italy, probably stretching into"},{"speaker":"Carolyn Phillips","startTime":700.74,"endTime":704.34,"body":"southern France, and maybe over"},{"speaker":"Carolyn Phillips","startTime":704.34,"endTime":709.68,"body":"into, say, Switzerland or"},{"speaker":"Carolyn Phillips","startTime":704.34,"endTime":709.68,"body":"whatever. It's the same kind of"},{"speaker":"Carolyn Phillips","startTime":709.68,"endTime":713.91,"body":"a principle. And so once I did"},{"speaker":"Carolyn Phillips","startTime":709.68,"endTime":713.91,"body":"that, I was able to then go a"},{"speaker":"Carolyn Phillips","startTime":713.91,"endTime":717.42,"body":"little bit deeper and then but"},{"speaker":"Carolyn Phillips","startTime":713.91,"endTime":717.42,"body":"the real kind of like Tada,"},{"speaker":"Carolyn Phillips","startTime":717.42,"endTime":721.35,"body":"moment that light bulb went off"},{"speaker":"Carolyn Phillips","startTime":717.42,"endTime":721.35,"body":"was when I realized that people"},{"speaker":"Carolyn Phillips","startTime":721.38,"endTime":725.04,"body":"ate the same thing that they"},{"speaker":"Carolyn Phillips","startTime":721.38,"endTime":725.04,"body":"speak. For example, if you speak"},{"speaker":"Carolyn Phillips","startTime":725.04,"endTime":728.19,"body":"Japanese at home with your mom,"},{"speaker":"Carolyn Phillips","startTime":725.04,"endTime":728.19,"body":"your mom's probably making"},{"speaker":"Carolyn Phillips","startTime":728.19,"endTime":732.42,"body":"Japanese food, right? If you"},{"speaker":"Carolyn Phillips","startTime":728.19,"endTime":732.42,"body":"speak Mexican, Spanish at home,"},{"speaker":"Carolyn Phillips","startTime":732.42,"endTime":735.78,"body":"your mom's probably making"},{"speaker":"Carolyn Phillips","startTime":732.42,"endTime":735.78,"body":"tortillas for dinner, right? And"},{"speaker":"Carolyn Phillips","startTime":735.78,"endTime":739.35,"body":"it's the same kind of principle"},{"speaker":"Carolyn Phillips","startTime":735.78,"endTime":739.35,"body":"in China. Because in like high"},{"speaker":"Carolyn Phillips","startTime":739.35,"endTime":744.12,"body":"nine, which is the, the most"},{"speaker":"Carolyn Phillips","startTime":739.35,"endTime":744.12,"body":"southernmost island in China,"},{"speaker":"Carolyn Phillips","startTime":744.33,"endTime":747.06,"body":"they were speaking a type of a"},{"speaker":"Carolyn Phillips","startTime":744.33,"endTime":747.06,"body":"haka, and I looked at the food"},{"speaker":"Carolyn Phillips","startTime":747.06,"endTime":749.79,"body":"and they were speaking the food,"},{"speaker":"Carolyn Phillips","startTime":747.06,"endTime":749.79,"body":"they were eating food, there was"},{"speaker":"Carolyn Phillips","startTime":749.79,"endTime":753.9,"body":"haka knees, which was like, wow,"},{"speaker":"Carolyn Phillips","startTime":749.79,"endTime":753.9,"body":"that was mind blowing. For me."},{"speaker":"Carolyn Phillips","startTime":753.9,"endTime":756.33,"body":"It just, like opened up the"},{"speaker":"Carolyn Phillips","startTime":753.9,"endTime":756.33,"body":"door, and I realized, this is"},{"speaker":"Carolyn Phillips","startTime":756.33,"endTime":760.83,"body":"it. You eat what you speak. And"},{"speaker":"Carolyn Phillips","startTime":756.33,"endTime":760.83,"body":"it's the same the world over."},{"speaker":"Carolyn Phillips","startTime":761.28,"endTime":763.83,"body":"And so that's, that's how human"},{"speaker":"Carolyn Phillips","startTime":761.28,"endTime":763.83,"body":"beings are wired."},{"speaker":"Chris Spear","startTime":764.61,"endTime":766.77,"body":"I feel that people"},{"speaker":"Chris Spear","startTime":764.61,"endTime":766.77,"body":"talk a lot in generalities,"},{"speaker":"Chris Spear","startTime":766.77,"endTime":769.77,"body":"especially when it comes to"},{"speaker":"Chris Spear","startTime":766.77,"endTime":769.77,"body":"food, you know, people will say,"},{"speaker":"Chris Spear","startTime":770.01,"endTime":773.25,"body":"I like Chinese food, or I don't"},{"speaker":"Chris Spear","startTime":770.01,"endTime":773.25,"body":"like Chinese food. But that's"},{"speaker":"Chris Spear","startTime":773.25,"endTime":777.45,"body":"such a weird blanket statement,"},{"speaker":"Chris Spear","startTime":773.25,"endTime":777.45,"body":"you know, there's so much"},{"speaker":"Chris Spear","startTime":777.45,"endTime":781.65,"body":"diversity, you know, what is it"},{"speaker":"Chris Spear","startTime":777.45,"endTime":781.65,"body":"you like? What is it you don't"},{"speaker":"Chris Spear","startTime":781.68,"endTime":784.38,"body":"like about that? You know, so"},{"speaker":"Chris Spear","startTime":781.68,"endTime":784.38,"body":"it's really great to kind of"},{"speaker":"Chris Spear","startTime":784.53,"endTime":788.61,"body":"shed the light on the cuisine,"},{"speaker":"Chris Spear","startTime":784.53,"endTime":788.61,"body":"similarities, differences. Do"},{"speaker":"Chris Spear","startTime":788.61,"endTime":792.75,"body":"you find that there's any within"},{"speaker":"Chris Spear","startTime":788.61,"endTime":792.75,"body":"the country? I don't know, maybe"},{"speaker":"Chris Spear","startTime":792.75,"endTime":795.33,"body":"disagreement about like, the"},{"speaker":"Chris Spear","startTime":792.75,"endTime":795.33,"body":"origins of a dish, because we"},{"speaker":"Chris Spear","startTime":795.33,"endTime":798.3,"body":"get into that, even here in the"},{"speaker":"Chris Spear","startTime":795.33,"endTime":798.3,"body":"US, like, you know, who's the we"},{"speaker":"Chris Spear","startTime":798.3,"endTime":802.02,"body":"like, what state lays claim to"},{"speaker":"Chris Spear","startTime":798.3,"endTime":802.02,"body":"whatever dish? Do they kind of"},{"speaker":"Chris Spear","startTime":802.02,"endTime":804.42,"body":"get into that a little bit?"},{"speaker":"Chris Spear","startTime":802.02,"endTime":804.42,"body":"Like, no, this is definitely a"},{"speaker":"Chris Spear","startTime":804.72,"endTime":806.67,"body":"Taiwanese dish, as opposed to"},{"speaker":"Chris Spear","startTime":804.72,"endTime":806.67,"body":"this."},{"speaker":"Carolyn Phillips","startTime":806.729,"endTime":808.709,"body":"Oh, my gosh,"},{"speaker":"Carolyn Phillips","startTime":806.729,"endTime":808.709,"body":"yeah, you can get into huge"},{"speaker":"Carolyn Phillips","startTime":808.709,"endTime":813.809,"body":"thrashes online on. Everybody"},{"speaker":"Carolyn Phillips","startTime":808.709,"endTime":813.809,"body":"wants to lay claim to it. I"},{"speaker":"Carolyn Phillips","startTime":813.809,"endTime":816.509,"body":"mean, the the problem with food"},{"speaker":"Carolyn Phillips","startTime":813.809,"endTime":816.509,"body":"is it's not usually"},{"speaker":"Carolyn Phillips","startTime":816.509,"endTime":821.009,"body":"memorialized. People tend to"},{"speaker":"Carolyn Phillips","startTime":816.509,"endTime":821.009,"body":"cook and not write things down."},{"speaker":"Carolyn Phillips","startTime":821.039,"endTime":824.279,"body":"I mean, I have some of my"},{"speaker":"Carolyn Phillips","startTime":821.039,"endTime":824.279,"body":"grandma's recipe cards, but"},{"speaker":"Carolyn Phillips","startTime":824.489,"endTime":827.999,"body":"there's no real cookbooks, from"},{"speaker":"Carolyn Phillips","startTime":824.489,"endTime":827.999,"body":"her time that she used, you"},{"speaker":"Carolyn Phillips","startTime":827.999,"endTime":831.419,"body":"know, it was all just kind of,"},{"speaker":"Carolyn Phillips","startTime":827.999,"endTime":831.419,"body":"like, you know, by the seat of"},{"speaker":"Carolyn Phillips","startTime":831.419,"endTime":835.379,"body":"your pants, and you picked up a"},{"speaker":"Carolyn Phillips","startTime":831.419,"endTime":835.379,"body":"recipe card from Aunt Sarah for"},{"speaker":"Carolyn Phillips","startTime":835.439,"endTime":839.309,"body":"a chocolate chip cookies, but it"},{"speaker":"Carolyn Phillips","startTime":835.439,"endTime":839.309,"body":"wasn't memorialized. And so"},{"speaker":"Carolyn Phillips","startTime":839.309,"endTime":842.849,"body":"that's the same problem with the"},{"speaker":"Carolyn Phillips","startTime":839.309,"endTime":842.849,"body":"Chinese. I go back, and I've"},{"speaker":"Carolyn Phillips","startTime":842.849,"endTime":846.719,"body":"found some very old cookbooks"},{"speaker":"Carolyn Phillips","startTime":842.849,"endTime":846.719,"body":"that are absolutely fantastic."},{"speaker":"Carolyn Phillips","startTime":847.169,"endTime":851.819,"body":"But they're, those are rare."},{"speaker":"Carolyn Phillips","startTime":847.169,"endTime":851.819,"body":"It's just like in the West, you"},{"speaker":"Carolyn Phillips","startTime":851.819,"endTime":856.199,"body":"know, we very rarely put things"},{"speaker":"Carolyn Phillips","startTime":851.819,"endTime":856.199,"body":"down in orderly manner. You"},{"speaker":"Carolyn Phillips","startTime":856.199,"endTime":860.849,"body":"know, like how much a recipe"},{"speaker":"Carolyn Phillips","startTime":856.199,"endTime":860.849,"body":"should use of a certain"},{"speaker":"Carolyn Phillips","startTime":860.849,"endTime":863.129,"body":"ingredient. It was like my"},{"speaker":"Carolyn Phillips","startTime":860.849,"endTime":863.129,"body":"grandma taught me to cook, tell"},{"speaker":"Carolyn Phillips","startTime":863.129,"endTime":866.759,"body":"you a handful of this and the"},{"speaker":"Carolyn Phillips","startTime":863.129,"endTime":866.759,"body":"piece of butter the size of an"},{"speaker":"Carolyn Phillips","startTime":866.759,"endTime":869.249,"body":"egg, you know, and you whip it"},{"speaker":"Carolyn Phillips","startTime":866.759,"endTime":869.249,"body":"together till it looks right."},{"speaker":"Carolyn Phillips","startTime":869.549,"endTime":873.209,"body":"Well, thanks, grandma. That"},{"speaker":"Carolyn Phillips","startTime":869.549,"endTime":873.209,"body":"didn't help very much. Right. So"},{"speaker":"Carolyn Phillips","startTime":873.209,"endTime":876.539,"body":"putting it down scientifically"},{"speaker":"Carolyn Phillips","startTime":873.209,"endTime":876.539,"body":"is the way that we can repeat"},{"speaker":"Carolyn Phillips","startTime":876.539,"endTime":880.109,"body":"how people did it. And so yeah,"},{"speaker":"Carolyn Phillips","startTime":876.539,"endTime":880.109,"body":"they get back to your question."},{"speaker":"Carolyn Phillips","startTime":880.109,"endTime":883.649,"body":"Yeah, there's a lot of argument,"},{"speaker":"Carolyn Phillips","startTime":880.109,"endTime":883.649,"body":"but usually you can kind of like"},{"speaker":"Carolyn Phillips","startTime":883.649,"endTime":886.559,"body":"pull it through it and figure"},{"speaker":"Carolyn Phillips","startTime":883.649,"endTime":886.559,"body":"out what's going on. For"},{"speaker":"Carolyn Phillips","startTime":886.559,"endTime":890.969,"body":"example, Taiwan, Taiwan is very"},{"speaker":"Carolyn Phillips","startTime":886.559,"endTime":890.969,"body":"known for its well known for its"},{"speaker":"Carolyn Phillips","startTime":892.229,"endTime":896.339,"body":"beef noodle soup, right. And I"},{"speaker":"Carolyn Phillips","startTime":892.229,"endTime":896.339,"body":"when I went to Taiwan in the"},{"speaker":"Carolyn Phillips","startTime":896.339,"endTime":902.219,"body":"seven days, that's how old I am."},{"speaker":"Carolyn Phillips","startTime":896.339,"endTime":902.219,"body":"The Uh, the Taiwanese that I"},{"speaker":"Carolyn Phillips","startTime":902.219,"endTime":906.779,"body":"knew was friends would never eat"},{"speaker":"Carolyn Phillips","startTime":902.219,"endTime":906.779,"body":"beef because water buffalo were"},{"speaker":"Carolyn Phillips","startTime":906.779,"endTime":910.349,"body":"like the family pet. I mean they"},{"speaker":"Carolyn Phillips","startTime":906.779,"endTime":910.349,"body":"tilled the land, you know, the"},{"speaker":"Carolyn Phillips","startTime":910.349,"endTime":913.799,"body":"rice paddies and they were"},{"speaker":"Carolyn Phillips","startTime":910.349,"endTime":913.799,"body":"beloved and you never would kill"},{"speaker":"Carolyn Phillips","startTime":913.799,"endTime":916.559,"body":"them for meat it would like be"},{"speaker":"Carolyn Phillips","startTime":913.799,"endTime":916.559,"body":"killing, you know, rover and"},{"speaker":"Carolyn Phillips","startTime":916.559,"endTime":919.889,"body":"Fido heard from for dinner,"},{"speaker":"Carolyn Phillips","startTime":916.559,"endTime":919.889,"body":"right? The same kind of concept."},{"speaker":"Carolyn Phillips","startTime":920.879,"endTime":923.609,"body":"So to say that this was a time"},{"speaker":"Carolyn Phillips","startTime":920.879,"endTime":923.609,"body":"when these this was very strange"},{"speaker":"Carolyn Phillips","startTime":923.609,"endTime":928.199,"body":"to me. And then I realized we"},{"speaker":"Carolyn Phillips","startTime":923.609,"endTime":928.199,"body":"went to the different beef"},{"speaker":"Carolyn Phillips","startTime":928.199,"endTime":930.359,"body":"noodle soup stands, and they"},{"speaker":"Carolyn Phillips","startTime":928.199,"endTime":930.359,"body":"were tend to be run by some"},{"speaker":"Carolyn Phillips","startTime":930.359,"endTime":935.219,"body":"Chinese soldiers. And they had"},{"speaker":"Carolyn Phillips","startTime":930.359,"endTime":935.219,"body":"brought their recipes from their"},{"speaker":"Carolyn Phillips","startTime":935.249,"endTime":939.809,"body":"hometowns in Sichuan, to Taiwan."},{"speaker":"Carolyn Phillips","startTime":935.249,"endTime":939.809,"body":"And it became gradually beloved"},{"speaker":"Carolyn Phillips","startTime":939.809,"endTime":944.009,"body":"by later generations, first by"},{"speaker":"Carolyn Phillips","startTime":939.809,"endTime":944.009,"body":"the people who are descended"},{"speaker":"Carolyn Phillips","startTime":944.009,"endTime":947.489,"body":"from mainlanders, and then later"},{"speaker":"Carolyn Phillips","startTime":944.009,"endTime":947.489,"body":"by the Taiwanese themselves, but"},{"speaker":"Carolyn Phillips","startTime":947.489,"endTime":952.409,"body":"it's not something that just"},{"speaker":"Carolyn Phillips","startTime":947.489,"endTime":952.409,"body":"came up, you know, coming out of"},{"speaker":"Carolyn Phillips","startTime":952.409,"endTime":956.009,"body":"the head of a god, you know,"},{"speaker":"Carolyn Phillips","startTime":952.409,"endTime":956.009,"body":"this is this is, this is"},{"speaker":"Carolyn Phillips","startTime":956.009,"endTime":959.189,"body":"something new, and it's has"},{"speaker":"Carolyn Phillips","startTime":956.009,"endTime":959.189,"body":"nothing to do with our other"},{"speaker":"Carolyn Phillips","startTime":959.189,"endTime":963.029,"body":"recipes. Yeah, but it's ours."},{"speaker":"Carolyn Phillips","startTime":959.189,"endTime":963.029,"body":"No, it's everything has to have"},{"speaker":"Carolyn Phillips","startTime":963.509,"endTime":967.049,"body":"shared roots. And so you start"},{"speaker":"Carolyn Phillips","startTime":963.509,"endTime":967.049,"body":"picking apart things, you know,"},{"speaker":"Carolyn Phillips","startTime":967.079,"endTime":972.329,"body":"if I, I could call foods color,"},{"speaker":"Carolyn Phillips","startTime":967.079,"endTime":972.329,"body":"which is nice. But what you do"},{"speaker":"Carolyn Phillips","startTime":972.329,"endTime":976.019,"body":"is you go back into the"},{"speaker":"Carolyn Phillips","startTime":972.329,"endTime":976.019,"body":"ingredients, you say, Where does"},{"speaker":"Carolyn Phillips","startTime":976.019,"endTime":979.019,"body":"this come? Where does that come"},{"speaker":"Carolyn Phillips","startTime":976.019,"endTime":979.019,"body":"if they're using Chile oil?"},{"speaker":"Carolyn Phillips","startTime":979.049,"endTime":982.019,"body":"Well, that's definitely not"},{"speaker":"Carolyn Phillips","startTime":979.049,"endTime":982.019,"body":"Tony's so where did that come"},{"speaker":"Carolyn Phillips","startTime":982.019,"endTime":985.349,"body":"from? And then you can say, ah,"},{"speaker":"Carolyn Phillips","startTime":982.019,"endTime":985.349,"body":"is from Sichuan Province."},{"speaker":"Chris Spear","startTime":986.76,"endTime":989.16,"body":"And I imagine you"},{"speaker":"Chris Spear","startTime":986.76,"endTime":989.16,"body":"wouldn't be able to do any of"},{"speaker":"Chris Spear","startTime":989.16,"endTime":993.33,"body":"this. Had you not been so fluent"},{"speaker":"Chris Spear","startTime":989.16,"endTime":993.33,"body":"in being able to read and speak"},{"speaker":"Chris Spear","startTime":993.36,"endTime":996.27,"body":"Chinese? Correct? Like you"},{"speaker":"Chris Spear","startTime":993.36,"endTime":996.27,"body":"couldn't go over someone like me"},{"speaker":"Chris Spear","startTime":996.27,"endTime":997.59,"body":"and just figure this out?"},{"speaker":"Carolyn Phillips","startTime":997.62,"endTime":999.36,"body":"Well, you'd"},{"speaker":"Carolyn Phillips","startTime":997.62,"endTime":999.36,"body":"have to go into Wikipedia a lot"},{"speaker":"Carolyn Phillips","startTime":999.36,"endTime":1001.7,"body":"and then have like, trust that"},{"speaker":"Carolyn Phillips","startTime":999.36,"endTime":1001.7,"body":"they're doing it right. Yeah."},{"speaker":"Carolyn Phillips","startTime":1002.39,"endTime":1005.78,"body":"No, you have to go back and find"},{"speaker":"Carolyn Phillips","startTime":1002.39,"endTime":1005.78,"body":"the original materials and start"},{"speaker":"Carolyn Phillips","startTime":1005.81,"endTime":1009.98,"body":"going down Chinese language,"},{"speaker":"Carolyn Phillips","startTime":1005.81,"endTime":1009.98,"body":"rabbit holes, you know, is it's"},{"speaker":"Carolyn Phillips","startTime":1009.98,"endTime":1013.67,"body":"like this whole thrash, for"},{"speaker":"Carolyn Phillips","startTime":1009.98,"endTime":1013.67,"body":"example, on chilly, crisp, you"},{"speaker":"Carolyn Phillips","startTime":1013.67,"endTime":1017.96,"body":"know, it's like people are"},{"speaker":"Carolyn Phillips","startTime":1013.67,"endTime":1017.96,"body":"getting very upset and twisted"},{"speaker":"Carolyn Phillips","startTime":1017.99,"endTime":1020.03,"body":"knots about it. And it's, like I"},{"speaker":"Carolyn Phillips","startTime":1017.99,"endTime":1020.03,"body":"keep saying is, it's a"},{"speaker":"Carolyn Phillips","startTime":1020.03,"endTime":1022.79,"body":"condiment. It's just, it's a"},{"speaker":"Carolyn Phillips","startTime":1020.03,"endTime":1022.79,"body":"condiment, and the people make"},{"speaker":"Carolyn Phillips","startTime":1022.79,"endTime":1026.57,"body":"it in all over, especially"},{"speaker":"Carolyn Phillips","startTime":1022.79,"endTime":1026.57,"body":"southern China in the hot areas."},{"speaker":"Carolyn Phillips","startTime":1027.02,"endTime":1030.77,"body":"But it's also meeting in Central"},{"speaker":"Carolyn Phillips","startTime":1027.02,"endTime":1030.77,"body":"America. And I'm sure in the"},{"speaker":"Carolyn Phillips","startTime":1030.77,"endTime":1034.37,"body":"Middle East, too, they have hot"},{"speaker":"Carolyn Phillips","startTime":1030.77,"endTime":1034.37,"body":"oil. So it's like, it's a"},{"speaker":"Carolyn Phillips","startTime":1034.37,"endTime":1037.91,"body":"condiment, just relax, you know,"},{"speaker":"Carolyn Phillips","startTime":1034.37,"endTime":1037.91,"body":"you can make it yourself. And"},{"speaker":"Carolyn Phillips","startTime":1037.91,"endTime":1041.81,"body":"it's delicious. And let's just"},{"speaker":"Carolyn Phillips","startTime":1037.91,"endTime":1041.81,"body":"go have a bowl of noodles and"},{"speaker":"Carolyn Phillips","startTime":1041.81,"endTime":1043.4,"body":"just calm down a little bit."},{"speaker":"Carolyn Phillips","startTime":1041.81,"endTime":1043.4,"body":"Now."},{"speaker":"Chris Spear","startTime":1044.12,"endTime":1046.4,"body":"I feel like the"},{"speaker":"Chris Spear","startTime":1044.12,"endTime":1046.4,"body":"conversation is finally starting"},{"speaker":"Chris Spear","startTime":1046.4,"endTime":1050.66,"body":"to mellow out. I'm hoping by the"},{"speaker":"Chris Spear","startTime":1046.4,"endTime":1050.66,"body":"time this podcast airs, the"},{"speaker":"Chris Spear","startTime":1050.69,"endTime":1056.45,"body":"chili crisp conversation has"},{"speaker":"Chris Spear","startTime":1050.69,"endTime":1056.45,"body":"died down a little bit. Kind of"},{"speaker":"Chris Spear","startTime":1056.45,"endTime":1059.21,"body":"going back to the American"},{"speaker":"Chris Spear","startTime":1056.45,"endTime":1059.21,"body":"thing. So you know, again,"},{"speaker":"Chris Spear","startTime":1059.24,"endTime":1062.69,"body":"growing up, especially all I had"},{"speaker":"Chris Spear","startTime":1059.24,"endTime":1062.69,"body":"was like this very Americanized"},{"speaker":"Chris Spear","startTime":1062.69,"endTime":1067.58,"body":"Chinese, you know, the, the"},{"speaker":"Chris Spear","startTime":1062.69,"endTime":1067.58,"body":"takeout culture, right? Like, we"},{"speaker":"Chris Spear","startTime":1067.58,"endTime":1070.85,"body":"very rarely even ate and Chinese"},{"speaker":"Chris Spear","startTime":1067.58,"endTime":1070.85,"body":"restaurant very much as takeout."},{"speaker":"Chris Spear","startTime":1071.63,"endTime":1076.04,"body":"So was that because availability"},{"speaker":"Chris Spear","startTime":1071.63,"endTime":1076.04,"body":"of ingredients at the time here"},{"speaker":"Chris Spear","startTime":1076.04,"endTime":1079.79,"body":"in the US? You know, I'm sure it"},{"speaker":"Chris Spear","startTime":1076.04,"endTime":1079.79,"body":"was much harder to get authentic"},{"speaker":"Chris Spear","startTime":1079.79,"endTime":1082.91,"body":"ingredients that people maybe"},{"speaker":"Chris Spear","startTime":1079.79,"endTime":1082.91,"body":"wanted to cook with, you know,"},{"speaker":"Chris Spear","startTime":1082.91,"endTime":1086.75,"body":"let's say in 1980, as opposed to"},{"speaker":"Chris Spear","startTime":1082.91,"endTime":1086.75,"body":"today, but why did we kind of"},{"speaker":"Chris Spear","startTime":1086.75,"endTime":1089.0,"body":"get this Americanized version of"},{"speaker":"Chris Spear","startTime":1086.75,"endTime":1089.0,"body":"Chinese food here?"},{"speaker":"Carolyn Phillips","startTime":1089.18,"endTime":1091.88,"body":"Oh, well,"},{"speaker":"Carolyn Phillips","startTime":1089.18,"endTime":1091.88,"body":"Chinese Americans, you know, are"},{"speaker":"Carolyn Phillips","startTime":1091.88,"endTime":1096.74,"body":"descended from Chinese"},{"speaker":"Carolyn Phillips","startTime":1091.88,"endTime":1096.74,"body":"immigrants, mainly from the"},{"speaker":"Carolyn Phillips","startTime":1096.74,"endTime":1100.7,"body":"coastal areas of Guam, well"},{"speaker":"Carolyn Phillips","startTime":1096.74,"endTime":1100.7,"body":"known province that came over"},{"speaker":"Carolyn Phillips","startTime":1100.7,"endTime":1105.05,"body":"here to work on the railroads or"},{"speaker":"Carolyn Phillips","startTime":1100.7,"endTime":1105.05,"body":"to pan gold or whatever they,"},{"speaker":"Carolyn Phillips","startTime":1105.26,"endTime":1109.73,"body":"you know, reason they came here,"},{"speaker":"Carolyn Phillips","startTime":1105.26,"endTime":1109.73,"body":"and they had to survive. And so"},{"speaker":"Carolyn Phillips","startTime":1109.73,"endTime":1113.69,"body":"they had to offer foods that"},{"speaker":"Carolyn Phillips","startTime":1109.73,"endTime":1113.69,"body":"Americans would eat. And so if"},{"speaker":"Carolyn Phillips","startTime":1113.69,"endTime":1117.08,"body":"you look for example, at a"},{"speaker":"Carolyn Phillips","startTime":1113.69,"endTime":1117.08,"body":"program so like Boardwalk"},{"speaker":"Carolyn Phillips","startTime":1117.08,"endTime":1120.77,"body":"Empire, you know, they're going"},{"speaker":"Carolyn Phillips","startTime":1117.08,"endTime":1120.77,"body":"to a fancy Chop Suey restaurant"},{"speaker":"Carolyn Phillips","startTime":1120.77,"endTime":1125.66,"body":"in Atlantic City, and it was"},{"speaker":"Carolyn Phillips","startTime":1120.77,"endTime":1125.66,"body":"considered extremely exotic, and"},{"speaker":"Carolyn Phillips","startTime":1125.66,"endTime":1128.87,"body":"everything was very Chinesey."},{"speaker":"Carolyn Phillips","startTime":1125.66,"endTime":1128.87,"body":"You know, it had nothing to do"},{"speaker":"Carolyn Phillips","startTime":1128.87,"endTime":1134.78,"body":"with what was eaten by Chinese"},{"speaker":"Carolyn Phillips","startTime":1128.87,"endTime":1134.78,"body":"people themselves. It was more"},{"speaker":"Carolyn Phillips","startTime":1134.78,"endTime":1140.48,"body":"to cater to Western tastes. And"},{"speaker":"Carolyn Phillips","startTime":1134.78,"endTime":1140.48,"body":"Ken hom wrote a wonderful"},{"speaker":"Carolyn Phillips","startTime":1141.47,"endTime":1145.67,"body":"foreword to my book, where he"},{"speaker":"Carolyn Phillips","startTime":1141.47,"endTime":1145.67,"body":"talked about working in his"},{"speaker":"Carolyn Phillips","startTime":1145.7,"endTime":1149.78,"body":"uncle's restaurant in Chinese"},{"speaker":"Carolyn Phillips","startTime":1145.7,"endTime":1149.78,"body":"American restaurant in Chicago,"},{"speaker":"Carolyn Phillips","startTime":1149.78,"endTime":1153.14,"body":"and they had two refrigerators,"},{"speaker":"Carolyn Phillips","startTime":1149.78,"endTime":1153.14,"body":"one had sweets are important and"},{"speaker":"Carolyn Phillips","startTime":1153.14,"endTime":1156.8,"body":"hit egg foo young and chop suey."},{"speaker":"Carolyn Phillips","startTime":1153.14,"endTime":1156.8,"body":"And the other was for the"},{"speaker":"Carolyn Phillips","startTime":1156.8,"endTime":1161.06,"body":"Chinese people, which is the"},{"speaker":"Carolyn Phillips","startTime":1156.8,"endTime":1161.06,"body":"more good ingredient pork belly,"},{"speaker":"Carolyn Phillips","startTime":1161.06,"endTime":1165.77,"body":"you have old chickens, you know,"},{"speaker":"Carolyn Phillips","startTime":1161.06,"endTime":1165.77,"body":"you've got feet and dry scallops"},{"speaker":"Carolyn Phillips","startTime":1165.77,"endTime":1169.94,"body":"and things like that. So it was"},{"speaker":"Carolyn Phillips","startTime":1165.77,"endTime":1169.94,"body":"a different aesthetic. And"},{"speaker":"Carolyn Phillips","startTime":1171.05,"endTime":1174.08,"body":"everything was just so strange,"},{"speaker":"Carolyn Phillips","startTime":1171.05,"endTime":1174.08,"body":"I'm sure to non Chinese"},{"speaker":"Carolyn Phillips","startTime":1174.08,"endTime":1178.34,"body":"Americans, that it was just"},{"speaker":"Carolyn Phillips","startTime":1174.08,"endTime":1178.34,"body":"easier to get into things that"},{"speaker":"Carolyn Phillips","startTime":1178.55,"endTime":1181.4,"body":"were acceptable to us, you know,"},{"speaker":"Carolyn Phillips","startTime":1178.55,"endTime":1181.4,"body":"like sweet and sour pork. We"},{"speaker":"Carolyn Phillips","startTime":1181.43,"endTime":1185.42,"body":"Americans, we like sweet. We"},{"speaker":"Carolyn Phillips","startTime":1181.43,"endTime":1185.42,"body":"like crunch. He put almonds on"},{"speaker":"Carolyn Phillips","startTime":1185.42,"endTime":1189.5,"body":"it even better, right? It was"},{"speaker":"Carolyn Phillips","startTime":1185.42,"endTime":1189.5,"body":"things that were kind of like"},{"speaker":"Carolyn Phillips","startTime":1189.8,"endTime":1194.87,"body":"fashion for American tastes. And"},{"speaker":"Carolyn Phillips","startTime":1189.8,"endTime":1194.87,"body":"this happens all over the world."},{"speaker":"Carolyn Phillips","startTime":1194.96,"endTime":1199.88,"body":"You go to Taiwan or to China and"},{"speaker":"Carolyn Phillips","startTime":1194.96,"endTime":1199.88,"body":"you eat American food. It's in"},{"speaker":"Carolyn Phillips","startTime":1199.88,"endTime":1204.71,"body":"there. notably fried chicken"},{"speaker":"Carolyn Phillips","startTime":1199.88,"endTime":1204.71,"body":"like a KFC, or hamburgers, but"},{"speaker":"Carolyn Phillips","startTime":1204.71,"endTime":1207.95,"body":"they're also given a little bit"},{"speaker":"Carolyn Phillips","startTime":1204.71,"endTime":1207.95,"body":"of a twist so it fits local"},{"speaker":"Carolyn Phillips","startTime":1207.95,"endTime":1211.64,"body":"tastes. And that's always the"},{"speaker":"Carolyn Phillips","startTime":1207.95,"endTime":1211.64,"body":"way you slide into the door and"},{"speaker":"Carolyn Phillips","startTime":1211.64,"endTime":1215.78,"body":"you begin to make a culinary"},{"speaker":"Carolyn Phillips","startTime":1211.64,"endTime":1215.78,"body":"tradition acceptable to the"},{"speaker":"Carolyn Phillips","startTime":1215.78,"endTime":1219.89,"body":"people who live there. And it's"},{"speaker":"Carolyn Phillips","startTime":1215.78,"endTime":1219.89,"body":"it's all an income when I was a"},{"speaker":"Carolyn Phillips","startTime":1219.89,"endTime":1223.61,"body":"kid, you know, Julia Child came"},{"speaker":"Carolyn Phillips","startTime":1219.89,"endTime":1223.61,"body":"on the airwaves and she was a"},{"speaker":"Carolyn Phillips","startTime":1223.61,"endTime":1228.53,"body":"wonderful introducing French"},{"speaker":"Carolyn Phillips","startTime":1223.61,"endTime":1228.53,"body":"food to us. But we couldn't eat"},{"speaker":"Carolyn Phillips","startTime":1228.53,"endTime":1233.72,"body":"french food. You couldn't good"},{"speaker":"Carolyn Phillips","startTime":1228.53,"endTime":1233.72,"body":"get good olive oil or French"},{"speaker":"Carolyn Phillips","startTime":1233.72,"endTime":1237.5,"body":"style flour or great cheeses or"},{"speaker":"Carolyn Phillips","startTime":1233.72,"endTime":1237.5,"body":"even good wines. I mean,"},{"speaker":"Carolyn Phillips","startTime":1237.5,"endTime":1242.24,"body":"goodness we had Gallo is jugs,"},{"speaker":"Carolyn Phillips","startTime":1237.5,"endTime":1242.24,"body":"you know. But we did have a"},{"speaker":"Carolyn Phillips","startTime":1242.24,"endTime":1245.09,"body":"crepe place down the corner"},{"speaker":"Carolyn Phillips","startTime":1242.24,"endTime":1245.09,"body":"finally opened up. And that was"},{"speaker":"Carolyn Phillips","startTime":1245.09,"endTime":1248.21,"body":"our introduction to French food."},{"speaker":"Carolyn Phillips","startTime":1245.09,"endTime":1248.21,"body":"But it was filled with chicken"},{"speaker":"Carolyn Phillips","startTime":1248.21,"endTime":1253.52,"body":"all King, you know. But look at"},{"speaker":"Carolyn Phillips","startTime":1248.21,"endTime":1253.52,"body":"what happened in the intervening"},{"speaker":"Carolyn Phillips","startTime":1253.52,"endTime":1257.03,"body":"years, we now have stellar"},{"speaker":"Carolyn Phillips","startTime":1253.52,"endTime":1257.03,"body":"French restaurants across the"},{"speaker":"Carolyn Phillips","startTime":1257.03,"endTime":1260.84,"body":"United States, Chinese is still"},{"speaker":"Carolyn Phillips","startTime":1257.03,"endTime":1260.84,"body":"vastly under appreciated in"},{"speaker":"Carolyn Phillips","startTime":1260.9,"endTime":1265.7,"body":"underrepresented the Michelin"},{"speaker":"Carolyn Phillips","startTime":1260.9,"endTime":1265.7,"body":"stars, you don't see many for"},{"speaker":"Carolyn Phillips","startTime":1265.7,"endTime":1269.57,"body":"Chinese restaurants. Korean and"},{"speaker":"Carolyn Phillips","startTime":1265.7,"endTime":1269.57,"body":"Japanese tend to get Michelin"},{"speaker":"Carolyn Phillips","startTime":1269.57,"endTime":1273.14,"body":"stars but not Chinese. And so"},{"speaker":"Carolyn Phillips","startTime":1269.57,"endTime":1273.14,"body":"this is all a matter of"},{"speaker":"Carolyn Phillips","startTime":1273.5,"endTime":1277.67,"body":"educating them to understand"},{"speaker":"Carolyn Phillips","startTime":1273.5,"endTime":1277.67,"body":"what it is they're eating, to"},{"speaker":"Carolyn Phillips","startTime":1277.67,"endTime":1281.39,"body":"appreciate the foods and the"},{"speaker":"Carolyn Phillips","startTime":1277.67,"endTime":1281.39,"body":"textures. Because China Chinese"},{"speaker":"Carolyn Phillips","startTime":1281.39,"endTime":1284.93,"body":"food is really about texture."},{"speaker":"Carolyn Phillips","startTime":1281.39,"endTime":1284.93,"body":"It's an almost a decadent type"},{"speaker":"Carolyn Phillips","startTime":1284.93,"endTime":1288.2,"body":"of cooking when you get into the"},{"speaker":"Carolyn Phillips","startTime":1284.93,"endTime":1288.2,"body":"real classic cuisine and serve"},{"speaker":"Carolyn Phillips","startTime":1289.01,"endTime":1293.84,"body":"Jiang and Jiangsu Province,"},{"speaker":"Carolyn Phillips","startTime":1289.01,"endTime":1293.84,"body":"where you things have things"},{"speaker":"Carolyn Phillips","startTime":1293.84,"endTime":1298.91,"body":"like the example jellyfish, or"},{"speaker":"Carolyn Phillips","startTime":1293.84,"endTime":1298.91,"body":"you have swallows, nests, or"},{"speaker":"Carolyn Phillips","startTime":1298.91,"endTime":1301.79,"body":"what whatever, there's all these"},{"speaker":"Carolyn Phillips","startTime":1298.91,"endTime":1301.79,"body":"different things that are not"},{"speaker":"Carolyn Phillips","startTime":1301.79,"endTime":1304.91,"body":"about flavor, but about the way"},{"speaker":"Carolyn Phillips","startTime":1301.79,"endTime":1304.91,"body":"they feel in the mouth, they"},{"speaker":"Carolyn Phillips","startTime":1304.91,"endTime":1310.79,"body":"call them mouthfeel. And then"},{"speaker":"Carolyn Phillips","startTime":1304.91,"endTime":1310.79,"body":"resume them with excellent ham"},{"speaker":"Carolyn Phillips","startTime":1310.79,"endTime":1316.58,"body":"or, or excellent chicken stock."},{"speaker":"Carolyn Phillips","startTime":1310.79,"endTime":1316.58,"body":"It's this very, very elevated"},{"speaker":"Carolyn Phillips","startTime":1316.58,"endTime":1319.31,"body":"cuisine. And I'm hoping that in"},{"speaker":"Carolyn Phillips","startTime":1316.58,"endTime":1319.31,"body":"my lifetime, I'm going to be"},{"speaker":"Carolyn Phillips","startTime":1319.31,"endTime":1322.01,"body":"seeing Americans going to"},{"speaker":"Carolyn Phillips","startTime":1319.31,"endTime":1322.01,"body":"restaurants, and eating them"},{"speaker":"Carolyn Phillips","startTime":1322.01,"endTime":1325.34,"body":"with the same type of finesse if"},{"speaker":"Carolyn Phillips","startTime":1322.01,"endTime":1325.34,"body":"they go to an excellent sushi"},{"speaker":"Carolyn Phillips","startTime":1325.34,"endTime":1328.88,"body":"restaurant now, where they allow"},{"speaker":"Carolyn Phillips","startTime":1325.34,"endTime":1328.88,"body":"a sushi master to make them"},{"speaker":"Carolyn Phillips","startTime":1328.88,"endTime":1333.86,"body":"something that is extraordinary,"},{"speaker":"Carolyn Phillips","startTime":1328.88,"endTime":1333.86,"body":"even in in Tokyo. And we can do"},{"speaker":"Carolyn Phillips","startTime":1333.86,"endTime":1336.77,"body":"the same thing here in the US."},{"speaker":"Carolyn Phillips","startTime":1333.86,"endTime":1336.77,"body":"That'd be fantastic."},{"speaker":"Chris Spear","startTime":1336.8,"endTime":1339.26,"body":"I'm hoping so and"},{"speaker":"Chris Spear","startTime":1336.8,"endTime":1339.26,"body":"that's one of the reasons I was"},{"speaker":"Chris Spear","startTime":1339.26,"endTime":1341.84,"body":"excited to have you on the"},{"speaker":"Chris Spear","startTime":1339.26,"endTime":1341.84,"body":"podcast is to, you know, kind of"},{"speaker":"Chris Spear","startTime":1341.84,"endTime":1344.66,"body":"put this out there to more"},{"speaker":"Chris Spear","startTime":1341.84,"endTime":1344.66,"body":"people. I live in the Washington"},{"speaker":"Chris Spear","startTime":1344.66,"endTime":1348.23,"body":"DC area. So I feel very"},{"speaker":"Chris Spear","startTime":1344.66,"endTime":1348.23,"body":"fortunate between our Chinatown"},{"speaker":"Chris Spear","startTime":1348.23,"endTime":1352.01,"body":"and having like Peter Chang in"},{"speaker":"Chris Spear","startTime":1348.23,"endTime":1352.01,"body":"this area, and some really"},{"speaker":"Chris Spear","startTime":1352.04,"endTime":1355.79,"body":"stellar restaurants, you know,"},{"speaker":"Chris Spear","startTime":1352.04,"endTime":1355.79,"body":"I've had the opportunity to have"},{"speaker":"Chris Spear","startTime":1355.79,"endTime":1358.31,"body":"some really great stuff. I've"},{"speaker":"Chris Spear","startTime":1355.79,"endTime":1358.31,"body":"never tried jellyfish before. So"},{"speaker":"Chris Spear","startTime":1359.09,"endTime":1361.07,"body":"is that something you would"},{"speaker":"Chris Spear","startTime":1359.09,"endTime":1361.07,"body":"recommend trying if I've never"},{"speaker":"Chris Spear","startTime":1361.07,"endTime":1361.46,"body":"had it?"},{"speaker":"Carolyn Phillips","startTime":1361.55,"endTime":1363.53,"body":"Oh, yeah,"},{"speaker":"Carolyn Phillips","startTime":1361.55,"endTime":1363.53,"body":"Americans like crunch. But it's"},{"speaker":"Carolyn Phillips","startTime":1363.53,"endTime":1366.11,"body":"a different kind of crunch that"},{"speaker":"Carolyn Phillips","startTime":1363.53,"endTime":1366.11,"body":"kind of resides in the era of"},{"speaker":"Carolyn Phillips","startTime":1366.11,"endTime":1369.86,"body":"jute drums. And it all has to do"},{"speaker":"Carolyn Phillips","startTime":1366.11,"endTime":1369.86,"body":"with the sauce, it'll probably"},{"speaker":"Carolyn Phillips","startTime":1369.86,"endTime":1374.99,"body":"have something like Julie and"},{"speaker":"Carolyn Phillips","startTime":1369.86,"endTime":1374.99,"body":"celery and maybe a vinaigrette"},{"speaker":"Carolyn Phillips","startTime":1374.99,"endTime":1378.53,"body":"of some sort, which is like with"},{"speaker":"Carolyn Phillips","startTime":1374.99,"endTime":1378.53,"body":"a Chinese vinegar and some good"},{"speaker":"Carolyn Phillips","startTime":1378.56,"endTime":1381.83,"body":"sesame oil, maybe a little bit"},{"speaker":"Carolyn Phillips","startTime":1378.56,"endTime":1381.83,"body":"of toasted sesame seeds. And"},{"speaker":"Carolyn Phillips","startTime":1381.83,"endTime":1386.78,"body":"it's very refreshing. And the"},{"speaker":"Carolyn Phillips","startTime":1381.83,"endTime":1386.78,"body":"Chinese are so util oriented,"},{"speaker":"Carolyn Phillips","startTime":1386.78,"endTime":1389.75,"body":"that they even differentiate"},{"speaker":"Carolyn Phillips","startTime":1386.78,"endTime":1389.75,"body":"between the cap and the"},{"speaker":"Carolyn Phillips","startTime":1389.75,"endTime":1393.83,"body":"tentacles of the the jellyfish,"},{"speaker":"Carolyn Phillips","startTime":1389.75,"endTime":1393.83,"body":"because they have different"},{"speaker":"Carolyn Phillips","startTime":1393.83,"endTime":1396.74,"body":"textures and the way they"},{"speaker":"Carolyn Phillips","startTime":1393.83,"endTime":1396.74,"body":"behave. When you cook with them."},{"speaker":"Carolyn Phillips","startTime":1396.74,"endTime":1402.17,"body":"It's different too. So that's, I"},{"speaker":"Carolyn Phillips","startTime":1396.74,"endTime":1402.17,"body":"mean, they are just so granular"},{"speaker":"Carolyn Phillips","startTime":1402.2,"endTime":1405.65,"body":"when it comes to ingredients"},{"speaker":"Carolyn Phillips","startTime":1402.2,"endTime":1405.65,"body":"that they've had just 1000s of"},{"speaker":"Carolyn Phillips","startTime":1405.65,"endTime":1411.17,"body":"years on us. You know, it's it's"},{"speaker":"Carolyn Phillips","startTime":1405.65,"endTime":1411.17,"body":"hard to even think of, or even"},{"speaker":"Carolyn Phillips","startTime":1411.17,"endTime":1415.01,"body":"to comprehend to wrap your mind"},{"speaker":"Carolyn Phillips","startTime":1411.17,"endTime":1415.01,"body":"around. How ancient is food"},{"speaker":"Carolyn Phillips","startTime":1415.01,"endTime":1419.99,"body":"culture, it's probably one of"},{"speaker":"Carolyn Phillips","startTime":1415.01,"endTime":1419.99,"body":"the oldest in human culture, to"},{"speaker":"Carolyn Phillips","startTime":1420.05,"endTime":1424.91,"body":"the Chinese food culture. And"},{"speaker":"Carolyn Phillips","startTime":1420.05,"endTime":1424.91,"body":"they're only beginning to really"},{"speaker":"Carolyn Phillips","startTime":1424.91,"endTime":1427.85,"body":"comprehend and appreciate it"},{"speaker":"Carolyn Phillips","startTime":1424.91,"endTime":1427.85,"body":"themselves. Because I mean, poor"},{"speaker":"Carolyn Phillips","startTime":1427.85,"endTime":1429.95,"body":"China has been through put"},{"speaker":"Carolyn Phillips","startTime":1427.85,"endTime":1429.95,"body":"through the mill for the past"},{"speaker":"Carolyn Phillips","startTime":1429.95,"endTime":1433.37,"body":"couple 100 years. They're only"},{"speaker":"Carolyn Phillips","startTime":1429.95,"endTime":1433.37,"body":"now beginning to have the"},{"speaker":"Carolyn Phillips","startTime":1433.37,"endTime":1436.37,"body":"wherewithal to sit down and have"},{"speaker":"Carolyn Phillips","startTime":1433.37,"endTime":1436.37,"body":"a great meal without somebody"},{"speaker":"Carolyn Phillips","startTime":1436.37,"endTime":1438.65,"body":"bombing them or invade them or"},{"speaker":"Carolyn Phillips","startTime":1436.37,"endTime":1438.65,"body":"something, you know."},{"speaker":"Chris Spear","startTime":1440.329,"endTime":1442.759,"body":"Yeah, we're such"},{"speaker":"Chris Spear","startTime":1440.329,"endTime":1442.759,"body":"babies here. You know, it's,"},{"speaker":"Chris Spear","startTime":1442.909,"endTime":1446.809,"body":"we're, we're so young. One of"},{"speaker":"Chris Spear","startTime":1442.909,"endTime":1446.809,"body":"the things that struck me is, I"},{"speaker":"Chris Spear","startTime":1446.809,"endTime":1450.109,"body":"just got back from going to the"},{"speaker":"Chris Spear","startTime":1446.809,"endTime":1450.109,"body":"UK last month with my family."},{"speaker":"Chris Spear","startTime":1450.109,"endTime":1452.719,"body":"And you know, you see buildings"},{"speaker":"Chris Spear","startTime":1450.109,"endTime":1452.719,"body":"there that are 1000 years old,"},{"speaker":"Chris Spear","startTime":1452.719,"endTime":1454.879,"body":"like here, if you see a church"},{"speaker":"Chris Spear","startTime":1452.719,"endTime":1454.879,"body":"that's 100 years old, you're"},{"speaker":"Chris Spear","startTime":1454.879,"endTime":1456.859,"body":"like, that's an old church, but"},{"speaker":"Chris Spear","startTime":1454.879,"endTime":1456.859,"body":"you go over there, it's like,"},{"speaker":"Chris Spear","startTime":1456.859,"endTime":1460.069,"body":"wow, this, this has been here"},{"speaker":"Chris Spear","startTime":1456.859,"endTime":1460.069,"body":"for 1000 years in China. I mean,"},{"speaker":"Chris Spear","startTime":1460.069,"endTime":1463.069,"body":"they, they have a lot of years"},{"speaker":"Chris Spear","startTime":1460.069,"endTime":1463.069,"body":"on so they've had some practice"},{"speaker":"Chris Spear","startTime":1463.069,"endTime":1467.179,"body":"with their cuisine. You also"},{"speaker":"Chris Spear","startTime":1463.069,"endTime":1467.179,"body":"wrote the dim sum field guide, I"},{"speaker":"Chris Spear","startTime":1467.179,"endTime":1470.569,"body":"love good dim sum. You know, my"},{"speaker":"Chris Spear","startTime":1467.179,"endTime":1470.569,"body":"favorite things to go with a lot"},{"speaker":"Chris Spear","startTime":1470.569,"endTime":1473.749,"body":"of people so I can try a lot of"},{"speaker":"Chris Spear","startTime":1470.569,"endTime":1473.749,"body":"things but sometimes it's just"},{"speaker":"Chris Spear","startTime":1473.749,"endTime":1477.319,"body":"my wife and myself. So if let's"},{"speaker":"Chris Spear","startTime":1473.749,"endTime":1477.319,"body":"say two people, we're gonna go"},{"speaker":"Chris Spear","startTime":1477.319,"endTime":1480.319,"body":"do dim sum. Do you have some"},{"speaker":"Chris Spear","startTime":1477.319,"endTime":1480.319,"body":"favorite dishes that you would"},{"speaker":"Chris Spear","startTime":1480.319,"endTime":1484.219,"body":"recommend that we're, you know,"},{"speaker":"Chris Spear","startTime":1480.319,"endTime":1484.219,"body":"if we're not limited stomach"},{"speaker":"Chris Spear","startTime":1484.219,"endTime":1486.259,"body":"space, we're not gonna be able"},{"speaker":"Chris Spear","startTime":1484.219,"endTime":1486.259,"body":"to have a lot what are your go"},{"speaker":"Chris Spear","startTime":1486.259,"endTime":1488.239,"body":"to things for a dim sum dinner?"},{"speaker":"Chris Spear","startTime":1486.259,"endTime":1488.239,"body":"Well,"},{"speaker":"Carolyn Phillips","startTime":1488.6,"endTime":1491.57,"body":"the Chinese"},{"speaker":"Carolyn Phillips","startTime":1488.6,"endTime":1491.57,"body":"believe that there are four"},{"speaker":"Carolyn Phillips","startTime":1491.78,"endTime":1495.47,"body":"dishes that really can tell you"},{"speaker":"Carolyn Phillips","startTime":1491.78,"endTime":1495.47,"body":"how good a restaurant is."},{"speaker":"Carolyn Phillips","startTime":1495.68,"endTime":1499.97,"body":"Timpson restaurant. Yes. And"},{"speaker":"Carolyn Phillips","startTime":1495.68,"endTime":1499.97,"body":"that would be egg tarts. Uh,"},{"speaker":"Carolyn Phillips","startTime":1500.0,"endTime":1503.78,"body":"barbecued pork buns, the"},{"speaker":"Carolyn Phillips","startTime":1500.0,"endTime":1503.78,"body":"tracheal bowl shumai, which are"},{"speaker":"Carolyn Phillips","startTime":1503.78,"endTime":1508.31,"body":"the little cups of filled with,"},{"speaker":"Carolyn Phillips","startTime":1503.78,"endTime":1508.31,"body":"like a dumpling that are filled"},{"speaker":"Carolyn Phillips","startTime":1508.31,"endTime":1511.88,"body":"with pork and perhaps, you know,"},{"speaker":"Carolyn Phillips","startTime":1508.31,"endTime":1511.88,"body":"Chuck water chestnuts, things"},{"speaker":"Carolyn Phillips","startTime":1511.88,"endTime":1517.4,"body":"like that, and Pargo, which are"},{"speaker":"Carolyn Phillips","startTime":1511.88,"endTime":1517.4,"body":"the, they're very like a"},{"speaker":"Carolyn Phillips","startTime":1517.43,"endTime":1520.4,"body":"Christian wrappers and the home"},{"speaker":"Carolyn Phillips","startTime":1517.43,"endTime":1520.4,"body":"you will have a whole strip"},{"speaker":"Carolyn Phillips","startTime":1520.4,"endTime":1524.84,"body":"inside. And they will really"},{"speaker":"Carolyn Phillips","startTime":1520.4,"endTime":1524.84,"body":"tell you like the cargo itself"},{"speaker":"Carolyn Phillips","startTime":1524.84,"endTime":1528.05,"body":"will tell you how fresh the"},{"speaker":"Carolyn Phillips","startTime":1524.84,"endTime":1528.05,"body":"shrimp are, are they using fresh"},{"speaker":"Carolyn Phillips","startTime":1528.05,"endTime":1531.89,"body":"shrimp or, you know, stuff that"},{"speaker":"Carolyn Phillips","startTime":1528.05,"endTime":1531.89,"body":"they got on discount, you know,"},{"speaker":"Carolyn Phillips","startTime":1532.55,"endTime":1538.79,"body":"at a frozen from freezer"},{"speaker":"Carolyn Phillips","startTime":1532.55,"endTime":1538.79,"body":"somewhere. The Donta are the the"},{"speaker":"Carolyn Phillips","startTime":1538.79,"endTime":1543.41,"body":"egg tarts which are should be"},{"speaker":"Carolyn Phillips","startTime":1538.79,"endTime":1543.41,"body":"smooth and shiny and kind of"},{"speaker":"Carolyn Phillips","startTime":1543.41,"endTime":1546.92,"body":"like barely held together. And"},{"speaker":"Carolyn Phillips","startTime":1543.41,"endTime":1546.92,"body":"so by the put you put them in"},{"speaker":"Carolyn Phillips","startTime":1546.92,"endTime":1551.12,"body":"the mouth and just kind of like"},{"speaker":"Carolyn Phillips","startTime":1546.92,"endTime":1551.12,"body":"disappear. Touch the ball or the"},{"speaker":"Carolyn Phillips","startTime":1551.48,"endTime":1557.39,"body":"have like the raised dough that"},{"speaker":"Carolyn Phillips","startTime":1551.48,"endTime":1557.39,"body":"is actually very hard to"},{"speaker":"Carolyn Phillips","startTime":1557.39,"endTime":1560.51,"body":"duplicate because it's a"},{"speaker":"Carolyn Phillips","startTime":1557.39,"endTime":1560.51,"body":"combination of three different"},{"speaker":"Carolyn Phillips","startTime":1560.54,"endTime":1564.47,"body":"rising agents in it. So you have"},{"speaker":"Carolyn Phillips","startTime":1560.54,"endTime":1564.47,"body":"a little bit a little vein you"},{"speaker":"Carolyn Phillips","startTime":1564.47,"endTime":1567.89,"body":"have a baking powder plus you"},{"speaker":"Carolyn Phillips","startTime":1564.47,"endTime":1567.89,"body":"have baking ammonia, so it it"},{"speaker":"Carolyn Phillips","startTime":1567.89,"endTime":1571.55,"body":"kind of explodes and opens up"},{"speaker":"Carolyn Phillips","startTime":1567.89,"endTime":1571.55,"body":"into a flower. And so you should"},{"speaker":"Carolyn Phillips","startTime":1571.55,"endTime":1576.5,"body":"have like a wonderful barbecued"},{"speaker":"Carolyn Phillips","startTime":1571.55,"endTime":1576.5,"body":"meat the treasure which is mixed"},{"speaker":"Carolyn Phillips","startTime":1576.5,"endTime":1582.17,"body":"with oyster sauce and hoists and"},{"speaker":"Carolyn Phillips","startTime":1576.5,"endTime":1582.17,"body":"and all these different kinds of"},{"speaker":"Carolyn Phillips","startTime":1582.17,"endTime":1586.76,"body":"sauces, that it's not only"},{"speaker":"Carolyn Phillips","startTime":1582.17,"endTime":1586.76,"body":"sauce, it's mainly the meat but"},{"speaker":"Carolyn Phillips","startTime":1586.76,"endTime":1589.55,"body":"it's held together in this kind"},{"speaker":"Carolyn Phillips","startTime":1586.76,"endTime":1589.55,"body":"of like an unconscious package."},{"speaker":"Carolyn Phillips","startTime":1590.15,"endTime":1593.06,"body":"It's just an experience because"},{"speaker":"Carolyn Phillips","startTime":1590.15,"endTime":1593.06,"body":"the dough melts away in your"},{"speaker":"Carolyn Phillips","startTime":1593.06,"endTime":1595.64,"body":"mouth. And then you get to work"},{"speaker":"Carolyn Phillips","startTime":1593.06,"endTime":1595.64,"body":"on the maintenance just"},{"speaker":"Carolyn Phillips","startTime":1595.97,"endTime":1601.55,"body":"fantastic. And then the show my"},{"speaker":"Carolyn Phillips","startTime":1595.97,"endTime":1601.55,"body":"which are little cups of, of egg"},{"speaker":"Carolyn Phillips","startTime":1601.55,"endTime":1604.34,"body":"dough that are filled with"},{"speaker":"Carolyn Phillips","startTime":1601.55,"endTime":1604.34,"body":"minced pork and other"},{"speaker":"Carolyn Phillips","startTime":1604.34,"endTime":1607.67,"body":"ingredients and then steamed and"},{"speaker":"Carolyn Phillips","startTime":1604.34,"endTime":1607.67,"body":"that should then tasted nothing"},{"speaker":"Carolyn Phillips","startTime":1607.67,"endTime":1612.56,"body":"but pure, juicy, high quality"},{"speaker":"Carolyn Phillips","startTime":1607.67,"endTime":1612.56,"body":"pork and what other whatever"},{"speaker":"Carolyn Phillips","startTime":1612.56,"endTime":1614.93,"body":"condiments they put in there. So"},{"speaker":"Carolyn Phillips","startTime":1612.56,"endTime":1614.93,"body":"you can see like you're they're"},{"speaker":"Carolyn Phillips","startTime":1614.93,"endTime":1618.53,"body":"judging you on the on your"},{"speaker":"Carolyn Phillips","startTime":1614.93,"endTime":1618.53,"body":"ingredients on your different"},{"speaker":"Carolyn Phillips","startTime":1618.53,"endTime":1622.97,"body":"kinds of cooking methods on"},{"speaker":"Carolyn Phillips","startTime":1618.53,"endTime":1622.97,"body":"different cultural references."},{"speaker":"Carolyn Phillips","startTime":1623.09,"endTime":1625.64,"body":"And it's kind of like just like"},{"speaker":"Carolyn Phillips","startTime":1623.09,"endTime":1625.64,"body":"a cheat sheet on how good a"},{"speaker":"Carolyn Phillips","startTime":1625.64,"endTime":1628.61,"body":"place is. And by the way, when"},{"speaker":"Carolyn Phillips","startTime":1625.64,"endTime":1628.61,"body":"you go to a dim sum restaurant,"},{"speaker":"Carolyn Phillips","startTime":1628.61,"endTime":1631.37,"body":"you can go with three people are"},{"speaker":"Carolyn Phillips","startTime":1628.61,"endTime":1631.37,"body":"combinations of three, you can"},{"speaker":"Carolyn Phillips","startTime":1631.37,"endTime":1633.98,"body":"come out ahead because they"},{"speaker":"Carolyn Phillips","startTime":1631.37,"endTime":1633.98,"body":"usually will have the dishes"},{"speaker":"Carolyn Phillips","startTime":1634.49,"endTime":1637.82,"body":"served with three portions, you"},{"speaker":"Carolyn Phillips","startTime":1634.49,"endTime":1637.82,"body":"know, sometimes two, but usually"},{"speaker":"Carolyn Phillips","startTime":1637.82,"endTime":1641.39,"body":"three. So you'll end up buying,"},{"speaker":"Carolyn Phillips","startTime":1637.82,"endTime":1641.39,"body":"you know, ordering two of"},{"speaker":"Carolyn Phillips","startTime":1641.39,"endTime":1644.15,"body":"something when you really if you"},{"speaker":"Carolyn Phillips","startTime":1641.39,"endTime":1644.15,"body":"had three people, you could each"},{"speaker":"Carolyn Phillips","startTime":1644.15,"endTime":1645.92,"body":"have one bite, and that would be"},{"speaker":"Carolyn Phillips","startTime":1644.15,"endTime":1645.92,"body":"just enough."},{"speaker":"Chris Spear","startTime":1647.03,"endTime":1649.1,"body":"Oh, we found that"},{"speaker":"Chris Spear","startTime":1647.03,"endTime":1649.1,"body":"many times with my wife and I"},{"speaker":"Chris Spear","startTime":1649.1,"endTime":1652.97,"body":"going that it's like on this"},{"speaker":"Chris Spear","startTime":1649.1,"endTime":1652.97,"body":"dish, I get two and you get one."},{"speaker":"Chris Spear","startTime":1654.32,"endTime":1657.38,"body":"And I get one if there's just"},{"speaker":"Chris Spear","startTime":1654.32,"endTime":1657.38,"body":"two of us. Interestingly, my"},{"speaker":"Chris Spear","startTime":1657.38,"endTime":1659.12,"body":"favorite thing or one of my"},{"speaker":"Chris Spear","startTime":1657.38,"endTime":1659.12,"body":"favorite things has been the"},{"speaker":"Chris Spear","startTime":1659.12,"endTime":1662.69,"body":"turnip cake, which isn't even"},{"speaker":"Chris Spear","startTime":1659.12,"endTime":1662.69,"body":"turnip, it's radish. Is that"},{"speaker":"Chris Spear","startTime":1662.69,"endTime":1664.85,"body":"correct? Rice? The Chinese"},{"speaker":"Chris Spear","startTime":1662.69,"endTime":1664.85,"body":"right? Why would you even call"},{"speaker":"Chris Spear","startTime":1664.85,"endTime":1666.74,"body":"it turnip cake. If it's a"},{"speaker":"Chris Spear","startTime":1664.85,"endTime":1666.74,"body":"radish, it was just"},{"speaker":"Carolyn Phillips","startTime":1666.74,"endTime":1668.15,"body":"bad"},{"speaker":"Carolyn Phillips","startTime":1666.74,"endTime":1668.15,"body":"translations. I mean,"},{"speaker":"Carolyn Phillips","startTime":1669.89,"endTime":1673.1,"body":"translations are responsible for"},{"speaker":"Carolyn Phillips","startTime":1669.89,"endTime":1673.1,"body":"a lot of problems in the world."},{"speaker":"Carolyn Phillips","startTime":1673.16,"endTime":1676.73,"body":"One of them is radish cake. If"},{"speaker":"Carolyn Phillips","startTime":1673.16,"endTime":1676.73,"body":"you call them a turnip, nobody"},{"speaker":"Carolyn Phillips","startTime":1676.73,"endTime":1680.12,"body":"wants to eat it. But the Chinese"},{"speaker":"Carolyn Phillips","startTime":1676.73,"endTime":1680.12,"body":"radish it's because it's"},{"speaker":"Carolyn Phillips","startTime":1680.12,"endTime":1682.94,"body":"something that we don't have in"},{"speaker":"Carolyn Phillips","startTime":1680.12,"endTime":1682.94,"body":"the West, or at least until"},{"speaker":"Carolyn Phillips","startTime":1682.94,"endTime":1686.12,"body":"recently. And it's the same"},{"speaker":"Carolyn Phillips","startTime":1682.94,"endTime":1686.12,"body":"family as a radish. It's not as"},{"speaker":"Carolyn Phillips","startTime":1686.12,"endTime":1690.59,"body":"hot. It's actually just quite"},{"speaker":"Carolyn Phillips","startTime":1686.12,"endTime":1690.59,"body":"juicy and luscious. And it's"},{"speaker":"Carolyn Phillips","startTime":1690.59,"endTime":1693.86,"body":"shredded and they're fantastic."},{"speaker":"Carolyn Phillips","startTime":1690.59,"endTime":1693.86,"body":"I agree. Yeah. You can't keep it"},{"speaker":"Carolyn Phillips","startTime":1693.86,"endTime":1697.22,"body":"under great radish cake. And"},{"speaker":"Carolyn Phillips","startTime":1693.86,"endTime":1697.22,"body":"it's steamed into a pudding and"},{"speaker":"Carolyn Phillips","startTime":1697.22,"endTime":1702.11,"body":"then sliced and then you in the"},{"speaker":"Carolyn Phillips","startTime":1697.22,"endTime":1702.11,"body":"best possible worlds is either"},{"speaker":"Carolyn Phillips","startTime":1702.11,"endTime":1705.02,"body":"pan fried or deep fried. And so"},{"speaker":"Carolyn Phillips","startTime":1702.11,"endTime":1705.02,"body":"you have a calm again, the"},{"speaker":"Carolyn Phillips","startTime":1705.02,"endTime":1708.56,"body":"contrast of textures, the house"},{"speaker":"Carolyn Phillips","startTime":1705.02,"endTime":1708.56,"body":"exteriors crunchy and crisp, the"},{"speaker":"Carolyn Phillips","startTime":1708.56,"endTime":1712.88,"body":"inside is kind of like molten"},{"speaker":"Carolyn Phillips","startTime":1708.56,"endTime":1712.88,"body":"and less luscious. And then"},{"speaker":"Carolyn Phillips","startTime":1712.88,"endTime":1715.91,"body":"you've got these little bits of"},{"speaker":"Carolyn Phillips","startTime":1712.88,"endTime":1715.91,"body":"like charcoal or pork or dried"},{"speaker":"Carolyn Phillips","startTime":1715.91,"endTime":1718.25,"body":"shrimp or whatever it is, it's"},{"speaker":"Carolyn Phillips","startTime":1715.91,"endTime":1718.25,"body":"in there and then it kind of"},{"speaker":"Carolyn Phillips","startTime":1718.25,"endTime":1719.45,"body":"like spilled on your tongue."},{"speaker":"Chris Spear","startTime":1720.68,"endTime":1722.48,"body":"And if I want to"},{"speaker":"Chris Spear","startTime":1720.68,"endTime":1722.48,"body":"try making that home, would I"},{"speaker":"Chris Spear","startTime":1722.48,"endTime":1725.66,"body":"look for Chinese radish, it's"},{"speaker":"Chris Spear","startTime":1722.48,"endTime":1725.66,"body":"not Daikon is"},{"speaker":"Carolyn Phillips","startTime":1725.66,"endTime":1727.94,"body":"it? Different"},{"speaker":"Carolyn Phillips","startTime":1725.66,"endTime":1727.94,"body":"things can be is this the same"},{"speaker":"Carolyn Phillips","startTime":1727.94,"endTime":1729.14,"body":"family? Oh, okay."},{"speaker":"Chris Spear","startTime":1729.5,"endTime":1731.69,"body":"We have an h Mart"},{"speaker":"Chris Spear","startTime":1729.5,"endTime":1731.69,"body":"here. So every once in a while"},{"speaker":"Chris Spear","startTime":1731.69,"endTime":1734.78,"body":"when I feel especially like I"},{"speaker":"Chris Spear","startTime":1731.69,"endTime":1734.78,"body":"want to try something new and"},{"speaker":"Chris Spear","startTime":1734.78,"endTime":1737.33,"body":"exciting. I'll go with my long"},{"speaker":"Chris Spear","startTime":1734.78,"endTime":1737.33,"body":"list of things to pick up at"},{"speaker":"Chris Spear","startTime":1737.33,"endTime":1739.13,"body":"each Martin. attempt a new dish."},{"speaker":"Chris Spear","startTime":1737.33,"endTime":1739.13,"body":"Yeah,"},{"speaker":"Carolyn Phillips","startTime":1739.13,"endTime":1741.53,"body":"great. Yeah."},{"speaker":"Carolyn Phillips","startTime":1739.13,"endTime":1741.53,"body":"And if you can get the chant the"},{"speaker":"Carolyn Phillips","startTime":1741.56,"endTime":1745.49,"body":"Korean radish there, especially"},{"speaker":"Carolyn Phillips","startTime":1741.56,"endTime":1745.49,"body":"during cool months because it's"},{"speaker":"Carolyn Phillips","startTime":1745.49,"endTime":1748.7,"body":"shaped like a football and it's"},{"speaker":"Carolyn Phillips","startTime":1745.49,"endTime":1748.7,"body":"super sweet. I like to eat them"},{"speaker":"Carolyn Phillips","startTime":1748.7,"endTime":1752.93,"body":"just like apples. You just peel"},{"speaker":"Carolyn Phillips","startTime":1748.7,"endTime":1752.93,"body":"off the the skin make sure that"},{"speaker":"Carolyn Phillips","startTime":1752.93,"endTime":1755.36,"body":"there's no fibers underneath and"},{"speaker":"Carolyn Phillips","startTime":1752.93,"endTime":1755.36,"body":"then spice it up and eat it if"},{"speaker":"Carolyn Phillips","startTime":1755.36,"endTime":1759.83,"body":"they're sweet and just crunchy"},{"speaker":"Carolyn Phillips","startTime":1755.36,"endTime":1759.83,"body":"and just a real treat."},{"speaker":"Chris Spear","startTime":1760.88,"endTime":1762.41,"body":"I wish I had"},{"speaker":"Chris Spear","startTime":1760.88,"endTime":1762.41,"body":"someone like you to go shopping"},{"speaker":"Chris Spear","startTime":1762.41,"endTime":1763.07,"body":"with me when I go"},{"speaker":"Carolyn Phillips","startTime":1763.07,"endTime":1764.84,"body":"there. We love"},{"speaker":"Carolyn Phillips","startTime":1763.07,"endTime":1764.84,"body":"to go"},{"speaker":"Chris Spear","startTime":1766.07,"endTime":1769.01,"body":"and then getting"},{"speaker":"Chris Spear","startTime":1766.07,"endTime":1769.01,"body":"into the aisles. How do you even"},{"speaker":"Chris Spear","startTime":1769.01,"endTime":1772.64,"body":"pick ingredient like, you know,"},{"speaker":"Chris Spear","startTime":1769.01,"endTime":1772.64,"body":"I want a soy sauce. That's not a"},{"speaker":"Chris Spear","startTime":1772.64,"endTime":1777.08,"body":"Kiko mon or I want a brand of"},{"speaker":"Chris Spear","startTime":1772.64,"endTime":1777.08,"body":"rice wine and you go down you go"},{"speaker":"Chris Spear","startTime":1777.08,"endTime":1782.3,"body":"to a place like HMR and there's"},{"speaker":"Chris Spear","startTime":1777.08,"endTime":1782.3,"body":"cheese 30 types of soy sauce and"},{"speaker":"Chris Spear","startTime":1782.33,"endTime":1785.27,"body":"none of them are in English. I"},{"speaker":"Chris Spear","startTime":1782.33,"endTime":1785.27,"body":"don't even know if it's Chinese"},{"speaker":"Chris Spear","startTime":1785.27,"endTime":1788.36,"body":"or Japanese or whatever. Like do"},{"speaker":"Chris Spear","startTime":1785.27,"endTime":1788.36,"body":"you have any guidance on where"},{"speaker":"Chris Spear","startTime":1788.36,"endTime":1790.4,"body":"to start besides just like"},{"speaker":"Chris Spear","startTime":1788.36,"endTime":1790.4,"body":"pulling out your phone and"},{"speaker":"Chris Spear","startTime":1790.4,"endTime":1793.31,"body":"trying to do a Google Image"},{"speaker":"Chris Spear","startTime":1790.4,"endTime":1793.31,"body":"Search or maybe go in ahead of"},{"speaker":"Chris Spear","startTime":1793.31,"endTime":1795.32,"body":"time with like a picture of a"},{"speaker":"Chris Spear","startTime":1793.31,"endTime":1795.32,"body":"bottle that you found on the"},{"speaker":"Chris Spear","startTime":1795.32,"endTime":1796.37,"body":"internet? That's yeah,"},{"speaker":"Carolyn Phillips","startTime":1796.7,"endTime":1800.54,"body":"if you have I"},{"speaker":"Carolyn Phillips","startTime":1796.7,"endTime":1800.54,"body":"wrote a guide to Chinese salsas"},{"speaker":"Carolyn Phillips","startTime":1800.54,"endTime":1804.62,"body":"for either if you go do a search"},{"speaker":"Carolyn Phillips","startTime":1800.54,"endTime":1804.62,"body":"with my name, and then eater and"},{"speaker":"Carolyn Phillips","startTime":1804.62,"endTime":1807.5,"body":"then soy sauce, it'll come up."},{"speaker":"Carolyn Phillips","startTime":1804.62,"endTime":1807.5,"body":"And it'll tell you about the"},{"speaker":"Carolyn Phillips","startTime":1807.5,"endTime":1810.8,"body":"different kinds of soy sauces"},{"speaker":"Carolyn Phillips","startTime":1807.5,"endTime":1810.8,"body":"that are used, and how they're"},{"speaker":"Carolyn Phillips","startTime":1810.8,"endTime":1815.06,"body":"using which brands are best."},{"speaker":"Carolyn Phillips","startTime":1810.8,"endTime":1815.06,"body":"Also in the back of under all"},{"speaker":"Carolyn Phillips","startTime":1815.06,"endTime":1818.9,"body":"under heaven, I have a glossary"},{"speaker":"Carolyn Phillips","startTime":1815.06,"endTime":1818.9,"body":"that talks about the different"},{"speaker":"Carolyn Phillips","startTime":1818.93,"endTime":1822.2,"body":"ingredients, like you said, how"},{"speaker":"Carolyn Phillips","startTime":1818.93,"endTime":1822.2,"body":"do you pick a rice wine, like a"},{"speaker":"Carolyn Phillips","startTime":1822.2,"endTime":1825.86,"body":"shelf, seeing rice wine or a"},{"speaker":"Carolyn Phillips","startTime":1822.2,"endTime":1825.86,"body":"cooking wine. And it also will"},{"speaker":"Carolyn Phillips","startTime":1825.86,"endTime":1829.22,"body":"tell you which brands are good."},{"speaker":"Carolyn Phillips","startTime":1825.86,"endTime":1829.22,"body":"It has been in Chinese if you"},{"speaker":"Carolyn Phillips","startTime":1829.22,"endTime":1832.76,"body":"want to like, take a photo of"},{"speaker":"Carolyn Phillips","startTime":1829.22,"endTime":1832.76,"body":"it, and then show it to a clerk"},{"speaker":"Carolyn Phillips","startTime":1832.76,"endTime":1835.55,"body":"and say, Could you give me this,"},{"speaker":"Carolyn Phillips","startTime":1832.76,"endTime":1835.55,"body":"then I can point it out to you."},{"speaker":"Carolyn Phillips","startTime":1835.88,"endTime":1840.77,"body":"But the soy sauces are a whole"},{"speaker":"Carolyn Phillips","startTime":1835.88,"endTime":1840.77,"body":"field. I mean, you have ones"},{"speaker":"Carolyn Phillips","startTime":1840.77,"endTime":1844.22,"body":"that you use for cooking time,"},{"speaker":"Carolyn Phillips","startTime":1840.77,"endTime":1844.22,"body":"Taiwan has absolutely the best"},{"speaker":"Carolyn Phillips","startTime":1844.22,"endTime":1849.29,"body":"soy sauce, I mean, bar none."},{"speaker":"Carolyn Phillips","startTime":1844.22,"endTime":1849.29,"body":"They have. So you have artists"},{"speaker":"Carolyn Phillips","startTime":1849.29,"endTime":1852.11,"body":"and artisanal brands now that"},{"speaker":"Carolyn Phillips","startTime":1849.29,"endTime":1852.11,"body":"are coming out. There's small"},{"speaker":"Carolyn Phillips","startTime":1852.11,"endTime":1854.96,"body":"batch, really high end that can"},{"speaker":"Carolyn Phillips","startTime":1852.11,"endTime":1854.96,"body":"be used for finishing, and"},{"speaker":"Carolyn Phillips","startTime":1854.96,"endTime":1857.03,"body":"they're so good, they don't have"},{"speaker":"Carolyn Phillips","startTime":1854.96,"endTime":1857.03,"body":"preservatives in them. So you"},{"speaker":"Carolyn Phillips","startTime":1857.03,"endTime":1860.39,"body":"have to keep them in their"},{"speaker":"Carolyn Phillips","startTime":1857.03,"endTime":1860.39,"body":"frigerator. But you know, it's"},{"speaker":"Carolyn Phillips","startTime":1860.39,"endTime":1864.44,"body":"the kind of thing like, if you"},{"speaker":"Carolyn Phillips","startTime":1860.39,"endTime":1864.44,"body":"develop a taste for excellent"},{"speaker":"Carolyn Phillips","startTime":1864.44,"endTime":1867.56,"body":"Chinese soy sauce, you're going"},{"speaker":"Carolyn Phillips","startTime":1864.44,"endTime":1867.56,"body":"to start buying these bottles"},{"speaker":"Carolyn Phillips","startTime":1867.56,"endTime":1870.2,"body":"that nobody has ever heard of"},{"speaker":"Carolyn Phillips","startTime":1867.56,"endTime":1870.2,"body":"it, and it's going to elevate"},{"speaker":"Carolyn Phillips","startTime":1870.2,"endTime":1875.99,"body":"your food so much. It's kind of"},{"speaker":"Carolyn Phillips","startTime":1870.2,"endTime":1875.99,"body":"like putting on really good"},{"speaker":"Carolyn Phillips","startTime":1875.99,"endTime":1880.37,"body":"cultured butter or finishing the"},{"speaker":"Carolyn Phillips","startTime":1875.99,"endTime":1880.37,"body":"dish with great Parmesan cheese,"},{"speaker":"Carolyn Phillips","startTime":1880.37,"endTime":1883.85,"body":"you know, rather than shaking it"},{"speaker":"Carolyn Phillips","startTime":1880.37,"endTime":1883.85,"body":"out of a can. It's the"},{"speaker":"Carolyn Phillips","startTime":1883.85,"endTime":1886.37,"body":"difference is night and day. And"},{"speaker":"Carolyn Phillips","startTime":1883.85,"endTime":1886.37,"body":"it's the same thing with Chinese"},{"speaker":"Carolyn Phillips","startTime":1886.37,"endTime":1887.21,"body":"ingredients."},{"speaker":"Chris Spear","startTime":1888.02,"endTime":1890.75,"body":"Well, I need to"},{"speaker":"Chris Spear","startTime":1888.02,"endTime":1890.75,"body":"seek out some of those and up my"},{"speaker":"Chris Spear","startTime":1890.75,"endTime":1895.64,"body":"soy sauce game for sure. And,"},{"speaker":"Chris Spear","startTime":1890.75,"endTime":1895.64,"body":"you know, scrolling your"},{"speaker":"Chris Spear","startTime":1895.64,"endTime":1899.6,"body":"Instagram these days, I see you"},{"speaker":"Chris Spear","startTime":1895.64,"endTime":1899.6,"body":"have a lot of sweet treats. And"},{"speaker":"Chris Spear","startTime":1899.6,"endTime":1903.62,"body":"I know that you're working on a"},{"speaker":"Chris Spear","startTime":1899.6,"endTime":1903.62,"body":"new book, The Art of Chinese"},{"speaker":"Chris Spear","startTime":1903.62,"endTime":1904.94,"body":"baking. Can you talk about that"},{"speaker":"Chris Spear","startTime":1903.62,"endTime":1904.94,"body":"a"},{"speaker":"Carolyn Phillips","startTime":1904.94,"endTime":1908.99,"body":"little bit?"},{"speaker":"Carolyn Phillips","startTime":1904.94,"endTime":1908.99,"body":"Sure. This is my new project. I"},{"speaker":"Carolyn Phillips","startTime":1908.99,"endTime":1913.43,"body":"started it during COVID shutdown"},{"speaker":"Carolyn Phillips","startTime":1908.99,"endTime":1913.43,"body":"I didn't I one thing I gotta"},{"speaker":"Carolyn Phillips","startTime":1913.43,"endTime":1916.73,"body":"warn everybody. If you're"},{"speaker":"Carolyn Phillips","startTime":1913.43,"endTime":1916.73,"body":"writing a book, don't try to"},{"speaker":"Carolyn Phillips","startTime":1916.73,"endTime":1920.75,"body":"polish it doing COVID Okay,"},{"speaker":"Carolyn Phillips","startTime":1916.73,"endTime":1920.75,"body":"because it's like a tree falling"},{"speaker":"Carolyn Phillips","startTime":1920.75,"endTime":1923.84,"body":"in the forest. You know,"},{"speaker":"Carolyn Phillips","startTime":1920.75,"endTime":1923.84,"body":"nobody's there to hear it. So my"},{"speaker":"Carolyn Phillips","startTime":1923.84,"endTime":1927.47,"body":"memoir is out there. So please"},{"speaker":"Carolyn Phillips","startTime":1923.84,"endTime":1927.47,"body":"go by it. But I didn't know what"},{"speaker":"Carolyn Phillips","startTime":1927.47,"endTime":1929.87,"body":"to write next. And we were shut"},{"speaker":"Carolyn Phillips","startTime":1927.47,"endTime":1929.87,"body":"up at home. So great. Oh,"},{"speaker":"Carolyn Phillips","startTime":1929.87,"endTime":1934.1,"body":"there's something like a little"},{"speaker":"Carolyn Phillips","startTime":1929.87,"endTime":1934.1,"body":"tiny book on Taiwan's cakes,"},{"speaker":"Carolyn Phillips","startTime":1934.1,"endTime":1937.91,"body":"like they have these wonderful"},{"speaker":"Carolyn Phillips","startTime":1934.1,"endTime":1937.91,"body":"chiffon cakes, and that are just"},{"speaker":"Carolyn Phillips","startTime":1937.94,"endTime":1940.19,"body":"roll cakes that are just"},{"speaker":"Carolyn Phillips","startTime":1937.94,"endTime":1940.19,"body":"absolutely luscious. So we have"},{"speaker":"Carolyn Phillips","startTime":1940.19,"endTime":1942.59,"body":"nothing like them at the West."},{"speaker":"Carolyn Phillips","startTime":1940.19,"endTime":1942.59,"body":"And then they started writing"},{"speaker":"Carolyn Phillips","startTime":1942.59,"endTime":1945.98,"body":"it. It's kind of snowballed. And"},{"speaker":"Carolyn Phillips","startTime":1942.59,"endTime":1945.98,"body":"my editor at Norton, who was"},{"speaker":"Carolyn Phillips","startTime":1945.98,"endTime":1949.82,"body":"really lovely Melanie Turner"},{"speaker":"Carolyn Phillips","startTime":1945.98,"endTime":1949.82,"body":"rally, told her Oh, he said,"},{"speaker":"Carolyn Phillips","startTime":1949.85,"endTime":1952.43,"body":"Well, what about this? What"},{"speaker":"Carolyn Phillips","startTime":1949.85,"endTime":1952.43,"body":"about that? Can you talk about"},{"speaker":"Carolyn Phillips","startTime":1952.43,"endTime":1956.15,"body":"this, and then all of a sudden,"},{"speaker":"Carolyn Phillips","startTime":1952.43,"endTime":1956.15,"body":"I ended up with, you know, a 500"},{"speaker":"Carolyn Phillips","startTime":1956.15,"endTime":1961.61,"body":"page manuscript and 200,000"},{"speaker":"Carolyn Phillips","startTime":1956.15,"endTime":1961.61,"body":"words. And bless her heart. She"},{"speaker":"Carolyn Phillips","startTime":1961.61,"endTime":1965.57,"body":"hasn't told me to cut it down"},{"speaker":"Carolyn Phillips","startTime":1961.61,"endTime":1965.57,"body":"for you guys, but nobody has"},{"speaker":"Carolyn Phillips","startTime":1965.57,"endTime":1969.71,"body":"ever really explored the world"},{"speaker":"Carolyn Phillips","startTime":1965.57,"endTime":1969.71,"body":"of Chinese sweets and breads."},{"speaker":"Carolyn Phillips","startTime":1970.34,"endTime":1973.82,"body":"They think I mean, you look at"},{"speaker":"Carolyn Phillips","startTime":1970.34,"endTime":1973.82,"body":"almost every traditional Chinese"},{"speaker":"Carolyn Phillips","startTime":1973.82,"endTime":1976.07,"body":"cookbook, and they'll say"},{"speaker":"Carolyn Phillips","startTime":1973.82,"endTime":1976.07,"body":"there's no such thing as Chinese"},{"speaker":"Carolyn Phillips","startTime":1976.07,"endTime":1981.44,"body":"dessert. Well, yeah, in a way"},{"speaker":"Carolyn Phillips","startTime":1976.07,"endTime":1981.44,"body":"you go to a banquet, you"},{"speaker":"Carolyn Phillips","startTime":1981.44,"endTime":1985.91,"body":"probably won't end the banquet"},{"speaker":"Carolyn Phillips","startTime":1981.44,"endTime":1985.91,"body":"with a piece of cake or pie or"},{"speaker":"Carolyn Phillips","startTime":1985.91,"endTime":1988.76,"body":"even a cookie, you know, you"},{"speaker":"Carolyn Phillips","startTime":1985.91,"endTime":1988.76,"body":"will have like a bowl of sweet"},{"speaker":"Carolyn Phillips","startTime":1988.76,"endTime":1992.36,"body":"soup because they think that"},{"speaker":"Carolyn Phillips","startTime":1988.76,"endTime":1992.36,"body":"you're probably full by then and"},{"speaker":"Carolyn Phillips","startTime":1992.39,"endTime":1997.43,"body":"you don't want something more to"},{"speaker":"Carolyn Phillips","startTime":1992.39,"endTime":1997.43,"body":"fill up your stomach, right? But"},{"speaker":"Carolyn Phillips","startTime":1998.0,"endTime":2003.16,"body":"in the West, you know, we're"},{"speaker":"Carolyn Phillips","startTime":1998.0,"endTime":2003.16,"body":"used to have you go to fresh"},{"speaker":"Carolyn Phillips","startTime":2003.16,"endTime":2006.97,"body":"laundry or per se or whatever,"},{"speaker":"Carolyn Phillips","startTime":2003.16,"endTime":2006.97,"body":"your that will give you like a"},{"speaker":"Carolyn Phillips","startTime":2006.97,"endTime":2011.62,"body":"flight of desserts. And you"},{"speaker":"Carolyn Phillips","startTime":2006.97,"endTime":2011.62,"body":"suddenly feel like you know, I"},{"speaker":"Carolyn Phillips","startTime":2011.62,"endTime":2014.77,"body":"know what a Goosen Toulouse"},{"speaker":"Carolyn Phillips","startTime":2011.62,"endTime":2014.77,"body":"feels like and I don't need"},{"speaker":"Carolyn Phillips","startTime":2014.8,"endTime":2017.14,"body":"something more stuff down my"},{"speaker":"Carolyn Phillips","startTime":2014.8,"endTime":2017.14,"body":"throat the Chinese are very"},{"speaker":"Carolyn Phillips","startTime":2017.14,"endTime":2021.94,"body":"sensible. However, the Chinese"},{"speaker":"Carolyn Phillips","startTime":2017.14,"endTime":2021.94,"body":"absolutely adore sweets and they"},{"speaker":"Carolyn Phillips","startTime":2021.94,"endTime":2025.84,"body":"eat them at a separate meal."},{"speaker":"Carolyn Phillips","startTime":2021.94,"endTime":2025.84,"body":"It's it's for afternoon tea, or"},{"speaker":"Carolyn Phillips","startTime":2025.84,"endTime":2029.17,"body":"it's for breakfast or late at"},{"speaker":"Carolyn Phillips","startTime":2025.84,"endTime":2029.17,"body":"night. It's something separate"},{"speaker":"Carolyn Phillips","startTime":2029.17,"endTime":2032.92,"body":"when your stomach is half or"},{"speaker":"Carolyn Phillips","startTime":2029.17,"endTime":2032.92,"body":"almost empty, then you can"},{"speaker":"Carolyn Phillips","startTime":2032.98,"endTime":2037.69,"body":"attack a piece of cake. But even"},{"speaker":"Carolyn Phillips","startTime":2032.98,"endTime":2037.69,"body":"then they're extremely light and"},{"speaker":"Carolyn Phillips","startTime":2037.69,"endTime":2041.5,"body":"they're almost marshmallowy in"},{"speaker":"Carolyn Phillips","startTime":2037.69,"endTime":2041.5,"body":"texture so that the chiffon"},{"speaker":"Carolyn Phillips","startTime":2041.83,"endTime":2045.4,"body":"lowered sugar so the flavors"},{"speaker":"Carolyn Phillips","startTime":2041.83,"endTime":2045.4,"body":"pop. You don't have really heavy"},{"speaker":"Carolyn Phillips","startTime":2045.4,"endTime":2049.6,"body":"cut ganache or dark chocolate,"},{"speaker":"Carolyn Phillips","startTime":2045.4,"endTime":2049.6,"body":"but you might have like a real"},{"speaker":"Carolyn Phillips","startTime":2049.6,"endTime":2053.95,"body":"thing to milk chocolate, but it"},{"speaker":"Carolyn Phillips","startTime":2049.6,"endTime":2053.95,"body":"will be like bouncing off other"},{"speaker":"Carolyn Phillips","startTime":2053.95,"endTime":2058.78,"body":"flavors like fresh strawberry or"},{"speaker":"Carolyn Phillips","startTime":2053.95,"endTime":2058.78,"body":"mango or kiwi fruit or"},{"speaker":"Carolyn Phillips","startTime":2058.78,"endTime":2062.77,"body":"something. Or you'll have a"},{"speaker":"Carolyn Phillips","startTime":2058.78,"endTime":2062.77,"body":"combination of like red beans"},{"speaker":"Carolyn Phillips","startTime":2062.77,"endTime":2067.12,"body":"inside of the chiffon cake"},{"speaker":"Carolyn Phillips","startTime":2062.77,"endTime":2067.12,"body":"contrasting with matcha in the"},{"speaker":"Carolyn Phillips","startTime":2067.39,"endTime":2071.26,"body":"in the Chantilly cream or vice"},{"speaker":"Carolyn Phillips","startTime":2067.39,"endTime":2071.26,"body":"versa, you know, and so they're"},{"speaker":"Carolyn Phillips","startTime":2071.26,"endTime":2075.97,"body":"very subtle, and they're all"},{"speaker":"Carolyn Phillips","startTime":2071.26,"endTime":2075.97,"body":"about texture, and they're so"},{"speaker":"Carolyn Phillips","startTime":2075.97,"endTime":2078.82,"body":"light that I serve them to my"},{"speaker":"Carolyn Phillips","startTime":2075.97,"endTime":2078.82,"body":"really skinny Chinese"},{"speaker":"Carolyn Phillips","startTime":2078.82,"endTime":2082.33,"body":"girlfriends that don't touch"},{"speaker":"Carolyn Phillips","startTime":2078.82,"endTime":2082.33,"body":"anything fattening and they'll"},{"speaker":"Carolyn Phillips","startTime":2082.33,"endTime":2084.97,"body":"polish off a plate because"},{"speaker":"Carolyn Phillips","startTime":2082.33,"endTime":2084.97,"body":"they're so light. They're just"},{"speaker":"Carolyn Phillips","startTime":2084.97,"endTime":2087.46,"body":"like oh, and then they'll start"},{"speaker":"Carolyn Phillips","startTime":2084.97,"endTime":2087.46,"body":"scraping the plate and you know"},{"speaker":"Carolyn Phillips","startTime":2087.46,"endTime":2089.89,"body":"Where's where's the rest of that"},{"speaker":"Carolyn Phillips","startTime":2087.46,"endTime":2089.89,"body":"Chantilly cream cream because"},{"speaker":"Carolyn Phillips","startTime":2089.89,"endTime":2095.59,"body":"it's so good. And so speaks of"},{"speaker":"Carolyn Phillips","startTime":2089.89,"endTime":2095.59,"body":"home that I think that it really"},{"speaker":"Carolyn Phillips","startTime":2095.59,"endTime":2099.22,"body":"will revolutionize the way that"},{"speaker":"Carolyn Phillips","startTime":2095.59,"endTime":2099.22,"body":"we look at cake the they don't"},{"speaker":"Carolyn Phillips","startTime":2099.22,"endTime":2103.54,"body":"like butter cream In China, they"},{"speaker":"Carolyn Phillips","startTime":2099.22,"endTime":2103.54,"body":"like Chantilly cream, because"},{"speaker":"Carolyn Phillips","startTime":2103.54,"endTime":2107.53,"body":"it's light, and it's just"},{"speaker":"Carolyn Phillips","startTime":2103.54,"endTime":2107.53,"body":"whipped cream and sugar. And"},{"speaker":"Carolyn Phillips","startTime":2107.83,"endTime":2111.22,"body":"then again, it's usually"},{"speaker":"Carolyn Phillips","startTime":2107.83,"endTime":2111.22,"body":"contrasted with something that's"},{"speaker":"Carolyn Phillips","startTime":2111.22,"endTime":2115.81,"body":"slightly tart. Like I see a"},{"speaker":"Carolyn Phillips","startTime":2111.22,"endTime":2115.81,"body":"passionfruit, Chile or mango or"},{"speaker":"Carolyn Phillips","startTime":2115.81,"endTime":2120.67,"body":"something like that, which then"},{"speaker":"Carolyn Phillips","startTime":2115.81,"endTime":2120.67,"body":"lends it this whole other layer"},{"speaker":"Carolyn Phillips","startTime":2120.67,"endTime":2123.79,"body":"of lusciousness. So you can see"},{"speaker":"Carolyn Phillips","startTime":2120.67,"endTime":2123.79,"body":"why it's almost pornographic. I"},{"speaker":"Carolyn Phillips","startTime":2123.79,"endTime":2126.28,"body":"mean, yeah, you went into it."},{"speaker":"Carolyn Phillips","startTime":2123.79,"endTime":2126.28,"body":"And then as I started going to"},{"speaker":"Carolyn Phillips","startTime":2126.28,"endTime":2129.79,"body":"the cakes, and then the row"},{"speaker":"Carolyn Phillips","startTime":2126.28,"endTime":2129.79,"body":"cakes, and then traditional"},{"speaker":"Carolyn Phillips","startTime":2129.79,"endTime":2132.31,"body":"cakes, the steamed cakes of"},{"speaker":"Carolyn Phillips","startTime":2129.79,"endTime":2132.31,"body":"China, which are absolutely"},{"speaker":"Carolyn Phillips","startTime":2132.31,"endTime":2136.45,"body":"fantastic. They're they"},{"speaker":"Carolyn Phillips","startTime":2132.31,"endTime":2136.45,"body":"sometimes they bloom like"},{"speaker":"Carolyn Phillips","startTime":2136.45,"endTime":2140.86,"body":"flowers, or they're made with"},{"speaker":"Carolyn Phillips","startTime":2136.45,"endTime":2140.86,"body":"like almost a sourdough starter,"},{"speaker":"Carolyn Phillips","startTime":2141.1,"endTime":2143.59,"body":"who should attend some of this"},{"speaker":"Carolyn Phillips","startTime":2141.1,"endTime":2143.59,"body":"incredible depth, you might have"},{"speaker":"Carolyn Phillips","startTime":2143.59,"endTime":2145.39,"body":"a little bit of soy sauce in"},{"speaker":"Carolyn Phillips","startTime":2143.59,"endTime":2145.39,"body":"there so that you have"},{"speaker":"Carolyn Phillips","startTime":2145.39,"endTime":2149.89,"body":"savoriness is contrasting with"},{"speaker":"Carolyn Phillips","startTime":2145.39,"endTime":2149.89,"body":"with with the sweetness, or the"},{"speaker":"Carolyn Phillips","startTime":2149.89,"endTime":2154.81,"body":"cookies that have a savory"},{"speaker":"Carolyn Phillips","startTime":2149.89,"endTime":2154.81,"body":"element like fried fried onions,"},{"speaker":"Carolyn Phillips","startTime":2154.81,"endTime":2162.28,"body":"or even fermented tofu, which is"},{"speaker":"Carolyn Phillips","startTime":2154.81,"endTime":2162.28,"body":"kind of like a feta cheese. It's"},{"speaker":"Carolyn Phillips","startTime":2162.28,"endTime":2165.85,"body":"just like, the more I scratched"},{"speaker":"Carolyn Phillips","startTime":2162.28,"endTime":2165.85,"body":"it's kind of like the, the more"},{"speaker":"Carolyn Phillips","startTime":2165.85,"endTime":2169.96,"body":"I found, you know, like, like"},{"speaker":"Carolyn Phillips","startTime":2165.85,"endTime":2169.96,"body":"almost an archeological dig, you"},{"speaker":"Carolyn Phillips","startTime":2169.96,"endTime":2174.1,"body":"start digging up this incredible"},{"speaker":"Carolyn Phillips","startTime":2169.96,"endTime":2174.1,"body":"city of Pompeii underneath all"},{"speaker":"Carolyn Phillips","startTime":2174.1,"endTime":2177.61,"body":"this, this nonsense, it's on"},{"speaker":"Carolyn Phillips","startTime":2174.1,"endTime":2177.61,"body":"top. And it's not about fortune"},{"speaker":"Carolyn Phillips","startTime":2177.61,"endTime":2182.92,"body":"cookies. It's something that's"},{"speaker":"Carolyn Phillips","startTime":2177.61,"endTime":2182.92,"body":"absolutely insanely good at the"},{"speaker":"Carolyn Phillips","startTime":2182.92,"endTime":2186.31,"body":"flatbreads, and that came from"},{"speaker":"Carolyn Phillips","startTime":2182.92,"endTime":2186.31,"body":"Central Asia and then morphed"},{"speaker":"Carolyn Phillips","startTime":2186.31,"endTime":2192.61,"body":"into Chinese recipes. Just like"},{"speaker":"Carolyn Phillips","startTime":2186.31,"endTime":2192.61,"body":"you can tell I'm absolutely"},{"speaker":"Carolyn Phillips","startTime":2192.7,"endTime":2195.82,"body":"enthralled by this subject. And"},{"speaker":"Carolyn Phillips","startTime":2192.7,"endTime":2195.82,"body":"the more I got into it, the more"},{"speaker":"Carolyn Phillips","startTime":2195.82,"endTime":2199.03,"body":"I loved it and my neighbors"},{"speaker":"Carolyn Phillips","startTime":2195.82,"endTime":2199.03,"body":"actually adore me because I keep"},{"speaker":"Carolyn Phillips","startTime":2199.03,"endTime":2201.94,"body":"feeding them and there were in"},{"speaker":"Carolyn Phillips","startTime":2199.03,"endTime":2201.94,"body":"movies all the time. But my"},{"speaker":"Carolyn Phillips","startTime":2201.94,"endTime":2204.34,"body":"friends let me now to you know,"},{"speaker":"Carolyn Phillips","startTime":2201.94,"endTime":2204.34,"body":"just like have a cookie and I"},{"speaker":"Carolyn Phillips","startTime":2204.34,"endTime":2205.99,"body":"have never pie. I would love to"},{"speaker":"Chris Spear","startTime":2205.99,"endTime":2209.89,"body":"be your neighbor."},{"speaker":"Chris Spear","startTime":2205.99,"endTime":2209.89,"body":"That sounds amazing. Was this a"},{"speaker":"Chris Spear","startTime":2209.89,"endTime":2213.73,"body":"relatively new thing for you is"},{"speaker":"Chris Spear","startTime":2209.89,"endTime":2213.73,"body":"getting into the desserts, as"},{"speaker":"Chris Spear","startTime":2213.73,"endTime":2215.38,"body":"opposed to like all the savory"},{"speaker":"Chris Spear","startTime":2213.73,"endTime":2215.38,"body":"cooking?"},{"speaker":"Carolyn Phillips","startTime":2215.68,"endTime":2217.03,"body":"Oh,"},{"speaker":"Carolyn Phillips","startTime":2215.68,"endTime":2217.03,"body":"absolutely. You look at all at"},{"speaker":"Carolyn Phillips","startTime":2217.03,"endTime":2220.69,"body":"it heaven and the, you know, I"},{"speaker":"Carolyn Phillips","startTime":2217.03,"endTime":2220.69,"body":"go in each section I have like,"},{"speaker":"Carolyn Phillips","startTime":2220.9,"endTime":2225.22,"body":"it goes by from appetizers to"},{"speaker":"Carolyn Phillips","startTime":2220.9,"endTime":2225.22,"body":"desserts. And their suits are"},{"speaker":"Carolyn Phillips","startTime":2225.25,"endTime":2230.08,"body":"not really developed because I"},{"speaker":"Carolyn Phillips","startTime":2225.25,"endTime":2230.08,"body":"was really kind of like, you"},{"speaker":"Carolyn Phillips","startTime":2230.08,"endTime":2233.53,"body":"know, following what everybody"},{"speaker":"Carolyn Phillips","startTime":2230.08,"endTime":2233.53,"body":"had said, which is a really is"},{"speaker":"Carolyn Phillips","startTime":2233.53,"endTime":2236.74,"body":"not that much to talk about when"},{"speaker":"Carolyn Phillips","startTime":2233.53,"endTime":2236.74,"body":"it comes to Chinese sweets. But"},{"speaker":"Carolyn Phillips","startTime":2236.74,"endTime":2241.6,"body":"the more developed delved into"},{"speaker":"Carolyn Phillips","startTime":2236.74,"endTime":2241.6,"body":"it. At the back here, I have all"},{"speaker":"Carolyn Phillips","startTime":2241.6,"endTime":2244.93,"body":"these cookbooks that is, you"},{"speaker":"Carolyn Phillips","startTime":2241.6,"endTime":2244.93,"body":"know, hit collected over the"},{"speaker":"Carolyn Phillips","startTime":2244.93,"endTime":2249.55,"body":"years, with people that would"},{"speaker":"Carolyn Phillips","startTime":2244.93,"endTime":2249.55,"body":"say, yeah, there's this cookie"},{"speaker":"Carolyn Phillips","startTime":2249.55,"endTime":2253.63,"body":"that I really like. And let me"},{"speaker":"Carolyn Phillips","startTime":2249.55,"endTime":2253.63,"body":"tell you about it and starting"},{"speaker":"Carolyn Phillips","startTime":2253.63,"endTime":2258.31,"body":"to figure out what each area had"},{"speaker":"Carolyn Phillips","startTime":2253.63,"endTime":2258.31,"body":"for sweets because the Chinese"},{"speaker":"Carolyn Phillips","startTime":2258.31,"endTime":2261.7,"body":"have a collective sweet tooth"},{"speaker":"Carolyn Phillips","startTime":2258.31,"endTime":2261.7,"body":"that is absolutely phenomenal,"},{"speaker":"Carolyn Phillips","startTime":2261.91,"endTime":2266.59,"body":"great candies. Oh my god. When I"},{"speaker":"Carolyn Phillips","startTime":2261.91,"endTime":2266.59,"body":"went to Taiwan, sightline here,"},{"speaker":"Carolyn Phillips","startTime":2267.37,"endTime":2271.63,"body":"I was absolutely floored by two"},{"speaker":"Carolyn Phillips","startTime":2267.37,"endTime":2271.63,"body":"candies. One was like the center"},{"speaker":"Carolyn Phillips","startTime":2271.63,"endTime":2274.81,"body":"of a buttercup finger. Without"},{"speaker":"Carolyn Phillips","startTime":2271.63,"endTime":2274.81,"body":"the chocolate. It was like a"},{"speaker":"Carolyn Phillips","startTime":2274.81,"endTime":2282.82,"body":"spun candy of finely ground"},{"speaker":"Carolyn Phillips","startTime":2274.81,"endTime":2282.82,"body":"peanuts and honey and magic and"},{"speaker":"Carolyn Phillips","startTime":2282.82,"endTime":2285.43,"body":"you you would take a bite and it"},{"speaker":"Carolyn Phillips","startTime":2282.82,"endTime":2285.43,"body":"would just disappear on your"},{"speaker":"Carolyn Phillips","startTime":2285.43,"endTime":2289.54,"body":"tongue, tongue and they would"},{"speaker":"Carolyn Phillips","startTime":2285.43,"endTime":2289.54,"body":"just be this intensely peanutty"},{"speaker":"Carolyn Phillips","startTime":2289.54,"endTime":2292.84,"body":"flavor just flowing around your"},{"speaker":"Carolyn Phillips","startTime":2289.54,"endTime":2292.84,"body":"head and then this little bit of"},{"speaker":"Carolyn Phillips","startTime":2292.84,"endTime":2295.66,"body":"sugar, just kind of like Wasp"},{"speaker":"Carolyn Phillips","startTime":2292.84,"endTime":2295.66,"body":"was coming down your throat and"},{"speaker":"Carolyn Phillips","startTime":2295.66,"endTime":2298.69,"body":"you go holy cow, I can't live"},{"speaker":"Carolyn Phillips","startTime":2295.66,"endTime":2298.69,"body":"anywhere near this place. I'll"},{"speaker":"Carolyn Phillips","startTime":2298.72,"endTime":2302.86,"body":"be the size of the house within"},{"speaker":"Carolyn Phillips","startTime":2298.72,"endTime":2302.86,"body":"a week. The other one was this"},{"speaker":"Carolyn Phillips","startTime":2302.86,"endTime":2306.58,"body":"candy that was a chewy candy"},{"speaker":"Carolyn Phillips","startTime":2302.86,"endTime":2306.58,"body":"made of black deets and toasted"},{"speaker":"Carolyn Phillips","startTime":2306.58,"endTime":2310.72,"body":"walnuts was like a like a toffee"},{"speaker":"Carolyn Phillips","startTime":2306.58,"endTime":2310.72,"body":"kind of a texture. It was really"},{"speaker":"Carolyn Phillips","startTime":2310.72,"endTime":2315.04,"body":"chewy. And I've replicated that"},{"speaker":"Carolyn Phillips","startTime":2310.72,"endTime":2315.04,"body":"in a brown like a brownie style"},{"speaker":"Carolyn Phillips","startTime":2315.43,"endTime":2320.05,"body":"cookie for this cookbook,"},{"speaker":"Carolyn Phillips","startTime":2315.43,"endTime":2320.05,"body":"because I really wanted to"},{"speaker":"Carolyn Phillips","startTime":2320.08,"endTime":2325.18,"body":"emulate the flavors of those"},{"speaker":"Carolyn Phillips","startTime":2320.08,"endTime":2325.18,"body":"candies, but then a brownie for"},{"speaker":"Carolyn Phillips","startTime":2325.18,"endTime":2327.43,"body":"him and the artist so good."},{"speaker":"Chris Spear","startTime":2327.82,"endTime":2329.86,"body":"And that almost"},{"speaker":"Chris Spear","startTime":2327.82,"endTime":2329.86,"body":"sounds like Middle Eastern to"},{"speaker":"Chris Spear","startTime":2329.86,"endTime":2333.31,"body":"me. Like when you talk about"},{"speaker":"Chris Spear","startTime":2329.86,"endTime":2333.31,"body":"like dates and stuff, I think"},{"speaker":"Chris Spear","startTime":2333.31,"endTime":2335.68,"body":"like Middle Eastern desert. So"},{"speaker":"Chris Spear","startTime":2333.31,"endTime":2335.68,"body":"that's interesting to kind of"},{"speaker":"Chris Spear","startTime":2335.68,"endTime":2336.82,"body":"see it as Chinese."},{"speaker":"Carolyn Phillips","startTime":2337.51,"endTime":2339.7,"body":"Chinese dates"},{"speaker":"Carolyn Phillips","startTime":2337.51,"endTime":2339.7,"body":"are not the same. We call them"},{"speaker":"Carolyn Phillips","startTime":2339.7,"endTime":2342.88,"body":"dates, but they're they're"},{"speaker":"Carolyn Phillips","startTime":2339.7,"endTime":2342.88,"body":"called YouTube. These is the"},{"speaker":"Carolyn Phillips","startTime":2342.88,"endTime":2348.31,"body":"chrome GPS, as you know, theater"},{"speaker":"Carolyn Phillips","startTime":2342.88,"endTime":2348.31,"body":"candies and like licorice"},{"speaker":"Carolyn Phillips","startTime":2348.31,"endTime":2353.11,"body":"candies, right? But they're,"},{"speaker":"Carolyn Phillips","startTime":2348.31,"endTime":2353.11,"body":"they're almost like apples when"},{"speaker":"Carolyn Phillips","startTime":2353.11,"endTime":2355.48,"body":"they're fresh. They're about the"},{"speaker":"Carolyn Phillips","startTime":2353.11,"endTime":2355.48,"body":"size of an olive and they have"},{"speaker":"Carolyn Phillips","startTime":2355.48,"endTime":2358.45,"body":"an olive shaped pin inside of"},{"speaker":"Carolyn Phillips","startTime":2355.48,"endTime":2358.45,"body":"them. But when they dry, they"},{"speaker":"Carolyn Phillips","startTime":2358.45,"endTime":2362.77,"body":"take on this really aromatic"},{"speaker":"Carolyn Phillips","startTime":2358.45,"endTime":2362.77,"body":"perfumey call qualities. And"},{"speaker":"Carolyn Phillips","startTime":2362.77,"endTime":2367.24,"body":"they come either in black or red"},{"speaker":"Carolyn Phillips","startTime":2362.77,"endTime":2367.24,"body":"and black ones are sometimes"},{"speaker":"Carolyn Phillips","startTime":2367.24,"endTime":2371.38,"body":"slightly smoked, which gives"},{"speaker":"Carolyn Phillips","startTime":2367.24,"endTime":2371.38,"body":"them a wonderful, different edge"},{"speaker":"Carolyn Phillips","startTime":2371.38,"endTime":2373.9,"body":"to them rather than just being"},{"speaker":"Carolyn Phillips","startTime":2371.38,"endTime":2373.9,"body":"floral. So"},{"speaker":"Chris Spear","startTime":2373.9,"endTime":2375.85,"body":"if everything goes"},{"speaker":"Chris Spear","startTime":2373.9,"endTime":2375.85,"body":"your way, when do you foresee"},{"speaker":"Chris Spear","startTime":2375.85,"endTime":2376.84,"body":"this book coming out?"},{"speaker":"Carolyn Phillips","startTime":2377.47,"endTime":2381.01,"body":"Probably in"},{"speaker":"Carolyn Phillips","startTime":2377.47,"endTime":2381.01,"body":"fall 2025. I just gave it to my"},{"speaker":"Carolyn Phillips","startTime":2381.01,"endTime":2386.44,"body":"editor and she's despairing over"},{"speaker":"Carolyn Phillips","startTime":2381.01,"endTime":2386.44,"body":"the size of it. So when she gets"},{"speaker":"Carolyn Phillips","startTime":2386.44,"endTime":2389.47,"body":"it back to me then I have to"},{"speaker":"Carolyn Phillips","startTime":2386.44,"endTime":2389.47,"body":"edit it down. But we've started"},{"speaker":"Carolyn Phillips","startTime":2389.47,"endTime":2394.54,"body":"into the design phase of it"},{"speaker":"Carolyn Phillips","startTime":2389.47,"endTime":2394.54,"body":"which is fun, because I'll be"},{"speaker":"Carolyn Phillips","startTime":2394.54,"endTime":2396.43,"body":"illustrating it like I do all my"},{"speaker":"Carolyn Phillips","startTime":2394.54,"endTime":2396.43,"body":"books."},{"speaker":"Chris Spear","startTime":2396.97,"endTime":2399.7,"body":"That is a whole"},{"speaker":"Chris Spear","startTime":2396.97,"endTime":2399.7,"body":"other skill set and something"},{"speaker":"Chris Spear","startTime":2399.7,"endTime":2402.19,"body":"interests and talk a little bit"},{"speaker":"Chris Spear","startTime":2399.7,"endTime":2402.19,"body":"about the illustration because"},{"speaker":"Chris Spear","startTime":2402.19,"endTime":2406.39,"body":"I, it's not something you see"},{"speaker":"Chris Spear","startTime":2402.19,"endTime":2406.39,"body":"every day with cookbook, you"},{"speaker":"Chris Spear","startTime":2406.39,"endTime":2409.81,"body":"know, these days, it seems to be"},{"speaker":"Chris Spear","startTime":2406.39,"endTime":2409.81,"body":"very large scale, probably"},{"speaker":"Chris Spear","startTime":2409.81,"endTime":2412.81,"body":"expensive photoshoots with maybe"},{"speaker":"Chris Spear","startTime":2409.81,"endTime":2412.81,"body":"well known cookbook,"},{"speaker":"Chris Spear","startTime":2412.81,"endTime":2416.86,"body":"photographers. But the option to"},{"speaker":"Chris Spear","startTime":2412.81,"endTime":2416.86,"body":"illustrate is, I think, pretty"},{"speaker":"Chris Spear","startTime":2416.86,"endTime":2418.33,"body":"uncommon in this realm."},{"speaker":"Carolyn Phillips","startTime":2418.78,"endTime":2421.06,"body":"Yeah. But it's"},{"speaker":"Carolyn Phillips","startTime":2418.78,"endTime":2421.06,"body":"like the yummy look at Julia"},{"speaker":"Carolyn Phillips","startTime":2421.06,"endTime":2426.16,"body":"Child's original books. The art"},{"speaker":"Carolyn Phillips","startTime":2421.06,"endTime":2426.16,"body":"of Japanese cooking all these"},{"speaker":"Carolyn Phillips","startTime":2427.0,"endTime":2430.63,"body":"traditional classic books, they"},{"speaker":"Carolyn Phillips","startTime":2427.0,"endTime":2430.63,"body":"usually don't have any"},{"speaker":"Carolyn Phillips","startTime":2430.63,"endTime":2435.79,"body":"photographs in them. My first"},{"speaker":"Carolyn Phillips","startTime":2430.63,"endTime":2435.79,"body":"book on heaven was published"},{"speaker":"Carolyn Phillips","startTime":2436.33,"endTime":2439.75,"body":"originally through McSweeney's,"},{"speaker":"Carolyn Phillips","startTime":2436.33,"endTime":2439.75,"body":"which is like an independent"},{"speaker":"Carolyn Phillips","startTime":2439.96,"endTime":2443.95,"body":"bookstore, publisher, I mean,"},{"speaker":"Carolyn Phillips","startTime":2439.96,"endTime":2443.95,"body":"and they asked me this, they"},{"speaker":"Carolyn Phillips","startTime":2443.95,"endTime":2447.43,"body":"said, looking looking at my"},{"speaker":"Carolyn Phillips","startTime":2443.95,"endTime":2447.43,"body":"massive manuscript, they said,"},{"speaker":"Carolyn Phillips","startTime":2447.46,"endTime":2451.12,"body":"Listen, you got a choice here."},{"speaker":"Carolyn Phillips","startTime":2447.46,"endTime":2451.12,"body":"Do you want photographs? Or do"},{"speaker":"Carolyn Phillips","startTime":2451.12,"endTime":2453.67,"body":"you want more recipes, because"},{"speaker":"Carolyn Phillips","startTime":2451.12,"endTime":2453.67,"body":"we can't do both because"},{"speaker":"Carolyn Phillips","startTime":2453.67,"endTime":2457.03,"body":"photograph, if you have photos"},{"speaker":"Carolyn Phillips","startTime":2453.67,"endTime":2457.03,"body":"in a cookbook, what people don't"},{"speaker":"Carolyn Phillips","startTime":2457.03,"endTime":2460.27,"body":"realize is makes the book so"},{"speaker":"Carolyn Phillips","startTime":2457.03,"endTime":2460.27,"body":"much more expensive, because you"},{"speaker":"Carolyn Phillips","startTime":2460.27,"endTime":2463.75,"body":"have to use different paper. You"},{"speaker":"Carolyn Phillips","startTime":2460.27,"endTime":2463.75,"body":"can't, you can't have the colors"},{"speaker":"Carolyn Phillips","startTime":2463.75,"endTime":2469.6,"body":"seep through, it makes the book"},{"speaker":"Carolyn Phillips","startTime":2463.75,"endTime":2469.6,"body":"heavier too. And they said one"},{"speaker":"Carolyn Phillips","startTime":2469.6,"endTime":2471.76,"body":"or the other. And I said,"},{"speaker":"Carolyn Phillips","startTime":2469.6,"endTime":2471.76,"body":"Listen, why don't we have as"},{"speaker":"Carolyn Phillips","startTime":2471.76,"endTime":2474.61,"body":"many recipes as you will allow"},{"speaker":"Carolyn Phillips","startTime":2471.76,"endTime":2474.61,"body":"me, and I'll do the"},{"speaker":"Carolyn Phillips","startTime":2474.61,"endTime":2480.49,"body":"illustrations and, and I'd"},{"speaker":"Carolyn Phillips","startTime":2474.61,"endTime":2480.49,"body":"always love to draw on. So I did"},{"speaker":"Carolyn Phillips","startTime":2480.49,"endTime":2483.94,"body":"all the technical stuff, like"},{"speaker":"Carolyn Phillips","startTime":2480.49,"endTime":2483.94,"body":"how to wrap a one time or a"},{"speaker":"Carolyn Phillips","startTime":2483.94,"endTime":2488.38,"body":"spring roll, how to dice things"},{"speaker":"Carolyn Phillips","startTime":2483.94,"endTime":2488.38,"body":"or use a knife, things like"},{"speaker":"Carolyn Phillips","startTime":2488.38,"endTime":2494.5,"body":"that. And then edit, you know,"},{"speaker":"Carolyn Phillips","startTime":2488.38,"endTime":2494.5,"body":"like, occasional drawings into"},{"speaker":"Carolyn Phillips","startTime":2494.5,"endTime":2498.73,"body":"it as well. And that kind of"},{"speaker":"Carolyn Phillips","startTime":2494.5,"endTime":2498.73,"body":"like made it a little bit more"},{"speaker":"Carolyn Phillips","startTime":2498.73,"endTime":2502.6,"body":"like classic and flavor. And I I"},{"speaker":"Carolyn Phillips","startTime":2498.73,"endTime":2502.6,"body":"know, you know, people like to"},{"speaker":"Carolyn Phillips","startTime":2502.6,"endTime":2505.54,"body":"have photographs nowadays, but"},{"speaker":"Carolyn Phillips","startTime":2502.6,"endTime":2505.54,"body":"they don't realize it. Number"},{"speaker":"Carolyn Phillips","startTime":2505.54,"endTime":2508.24,"body":"one, it really increases the"},{"speaker":"Carolyn Phillips","startTime":2505.54,"endTime":2508.24,"body":"crisis price of the book,"},{"speaker":"Carolyn Phillips","startTime":2508.87,"endTime":2514.63,"body":"phenomenally. And especially"},{"speaker":"Carolyn Phillips","startTime":2508.87,"endTime":2514.63,"body":"when your first book, No, you're"},{"speaker":"Carolyn Phillips","startTime":2514.63,"endTime":2518.14,"body":"probably not going to get a you"},{"speaker":"Carolyn Phillips","startTime":2514.63,"endTime":2518.14,"body":"know, full color, fully"},{"speaker":"Carolyn Phillips","startTime":2518.17,"endTime":2522.31,"body":"illustrated Nigella Lawson"},{"speaker":"Carolyn Phillips","startTime":2518.17,"endTime":2522.31,"body":"level, Martha Stewart kind of a"},{"speaker":"Carolyn Phillips","startTime":2522.31,"endTime":2526.42,"body":"cookbook, you're going to have"},{"speaker":"Carolyn Phillips","startTime":2522.31,"endTime":2526.42,"body":"to, you know, be reasonable and"},{"speaker":"Carolyn Phillips","startTime":2526.42,"endTime":2529.72,"body":"work with a publisher to get the"},{"speaker":"Carolyn Phillips","startTime":2526.42,"endTime":2529.72,"body":"best that you possibly can. And"},{"speaker":"Carolyn Phillips","startTime":2529.72,"endTime":2530.68,"body":"just hope for the best."},{"speaker":"Chris Spear","startTime":2531.7,"endTime":2535.45,"body":"What do you think"},{"speaker":"Chris Spear","startTime":2531.7,"endTime":2535.45,"body":"about? I don't really want I"},{"speaker":"Chris Spear","startTime":2535.45,"endTime":2538.69,"body":"mean, maybe I'll say the glut of"},{"speaker":"Chris Spear","startTime":2535.45,"endTime":2538.69,"body":"cookbooks these days. In fact, I"},{"speaker":"Chris Spear","startTime":2538.69,"endTime":2541.18,"body":"don't know if you've seen the"},{"speaker":"Chris Spear","startTime":2538.69,"endTime":2541.18,"body":"article that popped up on social"},{"speaker":"Chris Spear","startTime":2541.18,"endTime":2543.73,"body":"media the past day or so"},{"speaker":"Chris Spear","startTime":2541.18,"endTime":2543.73,"body":"basically saying like, Does"},{"speaker":"Chris Spear","startTime":2543.73,"endTime":2546.91,"body":"every influencer need a cookbook"},{"speaker":"Chris Spear","startTime":2543.73,"endTime":2546.91,"body":"these days, you know, because it"},{"speaker":"Chris Spear","startTime":2546.91,"endTime":2550.69,"body":"seems like all these people, you"},{"speaker":"Chris Spear","startTime":2546.91,"endTime":2550.69,"body":"know, I cook from home, I have"},{"speaker":"Chris Spear","startTime":2550.69,"endTime":2554.86,"body":"now 100,000 Or maybe a million"},{"speaker":"Chris Spear","startTime":2550.69,"endTime":2554.86,"body":"followers on Tiktok got a strike"},{"speaker":"Chris Spear","startTime":2554.86,"endTime":2557.32,"body":"while the iron is hot, get a"},{"speaker":"Chris Spear","startTime":2554.86,"endTime":2557.32,"body":"cookbook out there. And then we"},{"speaker":"Chris Spear","startTime":2557.32,"endTime":2561.64,"body":"just get these very, quite often"},{"speaker":"Chris Spear","startTime":2557.32,"endTime":2561.64,"body":"mediocre cookbooks where people"},{"speaker":"Chris Spear","startTime":2561.64,"endTime":2564.07,"body":"aren't really doing anything"},{"speaker":"Chris Spear","startTime":2561.64,"endTime":2564.07,"body":"new. It's you know, my mom's"},{"speaker":"Chris Spear","startTime":2564.07,"endTime":2567.73,"body":"chicken parm recipe or whatever."},{"speaker":"Chris Spear","startTime":2564.07,"endTime":2567.73,"body":"As opposed to people who are"},{"speaker":"Chris Spear","startTime":2567.73,"endTime":2572.56,"body":"spending years really"},{"speaker":"Chris Spear","startTime":2567.73,"endTime":2572.56,"body":"researching and you know,"},{"speaker":"Chris Spear","startTime":2572.59,"endTime":2575.02,"body":"putting out a quality cookbook"},{"speaker":"Chris Spear","startTime":2572.59,"endTime":2575.02,"body":"that I think is going to last."},{"speaker":"Chris Spear","startTime":2575.95,"endTime":2577.96,"body":"Any thoughts on that? Oh,"},{"speaker":"Carolyn Phillips","startTime":2577.99,"endTime":2580.57,"body":"yeah. Well,"},{"speaker":"Carolyn Phillips","startTime":2577.99,"endTime":2580.57,"body":"I'm the same camp as you. I"},{"speaker":"Carolyn Phillips","startTime":2580.57,"endTime":2583.84,"body":"mean, I think that there's a"},{"speaker":"Carolyn Phillips","startTime":2580.57,"endTime":2583.84,"body":"massive quoted book, and I'm"},{"speaker":"Carolyn Phillips","startTime":2584.05,"endTime":2588.01,"body":"really wondering if a million"},{"speaker":"Carolyn Phillips","startTime":2584.05,"endTime":2588.01,"body":"followers on Tiktok translates"},{"speaker":"Carolyn Phillips","startTime":2588.01,"endTime":2591.4,"body":"into a million cookbook sales."},{"speaker":"Carolyn Phillips","startTime":2588.01,"endTime":2591.4,"body":"You know, I, I really doubt it,"},{"speaker":"Carolyn Phillips","startTime":2591.43,"endTime":2594.25,"body":"what you do is you go look at"},{"speaker":"Carolyn Phillips","startTime":2591.43,"endTime":2594.25,"body":"the remainder stacks at any"},{"speaker":"Carolyn Phillips","startTime":2594.28,"endTime":2599.29,"body":"bookstore. And there's a lot of"},{"speaker":"Carolyn Phillips","startTime":2594.28,"endTime":2599.29,"body":"cookbooks that really aren't"},{"speaker":"Carolyn Phillips","startTime":2599.35,"endTime":2604.06,"body":"helpful. You know, if you really"},{"speaker":"Carolyn Phillips","startTime":2599.35,"endTime":2604.06,"body":"want to know about how to make a"},{"speaker":"Carolyn Phillips","startTime":2604.06,"endTime":2607.69,"body":"whole array of standard classes,"},{"speaker":"Carolyn Phillips","startTime":2604.06,"endTime":2607.69,"body":"get joy of cooking, you know,"},{"speaker":"Carolyn Phillips","startTime":2607.69,"endTime":2613.18,"body":"it's a wonderful book that I use"},{"speaker":"Carolyn Phillips","startTime":2607.69,"endTime":2613.18,"body":"to this day, you know, it's but"},{"speaker":"Carolyn Phillips","startTime":2613.18,"endTime":2619.42,"body":"if you want to really support"},{"speaker":"Carolyn Phillips","startTime":2613.18,"endTime":2619.42,"body":"inventive cooking, go look for"},{"speaker":"Carolyn Phillips","startTime":2619.42,"endTime":2625.12,"body":"the people who really love what"},{"speaker":"Carolyn Phillips","startTime":2619.42,"endTime":2625.12,"body":"they're doing and have spent"},{"speaker":"Carolyn Phillips","startTime":2625.12,"endTime":2629.38,"body":"years on writing about it and"},{"speaker":"Carolyn Phillips","startTime":2625.12,"endTime":2629.38,"body":"studying it and cooking it. And"},{"speaker":"Carolyn Phillips","startTime":2629.38,"endTime":2632.08,"body":"they're going to tell you"},{"speaker":"Carolyn Phillips","startTime":2629.38,"endTime":2632.08,"body":"something new. You don't need"},{"speaker":"Carolyn Phillips","startTime":2632.08,"endTime":2635.95,"body":"another recipe for carrot salad"},{"speaker":"Carolyn Phillips","startTime":2632.08,"endTime":2635.95,"body":"or blueberry muffins or chard,"},{"speaker":"Carolyn Phillips","startTime":2635.95,"endTime":2640.33,"body":"or chicken parm. There already"},{"speaker":"Carolyn Phillips","startTime":2635.95,"endTime":2640.33,"body":"are great recipes out there's a"},{"speaker":"Carolyn Phillips","startTime":2640.33,"endTime":2644.65,"body":"million great recipes for each"},{"speaker":"Carolyn Phillips","startTime":2640.33,"endTime":2644.65,"body":"of those dishes. All right. But"},{"speaker":"Carolyn Phillips","startTime":2644.71,"endTime":2650.44,"body":"if you want to look into how"},{"speaker":"Carolyn Phillips","startTime":2644.71,"endTime":2650.44,"body":"they make, how they enjoy food"},{"speaker":"Carolyn Phillips","startTime":2650.44,"endTime":2654.94,"body":"and things through Lanka, or"},{"speaker":"Carolyn Phillips","startTime":2650.44,"endTime":2654.94,"body":"Bangkok, there are some great"},{"speaker":"Carolyn Phillips","startTime":2654.94,"endTime":2657.49,"body":"cookbooks out there that will"},{"speaker":"Carolyn Phillips","startTime":2654.94,"endTime":2657.49,"body":"open up the world and probably"},{"speaker":"Carolyn Phillips","startTime":2657.49,"endTime":2663.31,"body":"blow your mind you'll have to"},{"speaker":"Carolyn Phillips","startTime":2657.49,"endTime":2663.31,"body":"get a whole nother pantry for"},{"speaker":"Carolyn Phillips","startTime":2663.31,"endTime":2667.0,"body":"what you're going to be buying."},{"speaker":"Carolyn Phillips","startTime":2663.31,"endTime":2667.0,"body":"But it will change the way you"},{"speaker":"Carolyn Phillips","startTime":2667.03,"endTime":2670.93,"body":"eat and also open up your mind"},{"speaker":"Carolyn Phillips","startTime":2667.03,"endTime":2670.93,"body":"to the world. I think we don't"},{"speaker":"Carolyn Phillips","startTime":2670.93,"endTime":2675.88,"body":"realize that it's not just white"},{"speaker":"Carolyn Phillips","startTime":2670.93,"endTime":2675.88,"body":"people food you know in the"},{"speaker":"Carolyn Phillips","startTime":2675.88,"endTime":2681.07,"body":"world, it's we're just a small"},{"speaker":"Carolyn Phillips","startTime":2675.88,"endTime":2681.07,"body":"minority. The the way that"},{"speaker":"Carolyn Phillips","startTime":2681.07,"endTime":2684.76,"body":"people cook really shows how"},{"speaker":"Carolyn Phillips","startTime":2681.07,"endTime":2684.76,"body":"their people have lived and"},{"speaker":"Carolyn Phillips","startTime":2684.76,"endTime":2688.3,"body":"survived throughout the years."},{"speaker":"Carolyn Phillips","startTime":2684.76,"endTime":2688.3,"body":"And then how as time went on,"},{"speaker":"Carolyn Phillips","startTime":2688.3,"endTime":2693.49,"body":"and they and life got better,"},{"speaker":"Carolyn Phillips","startTime":2688.3,"endTime":2693.49,"body":"how they learn to enjoy their"},{"speaker":"Carolyn Phillips","startTime":2693.49,"endTime":2697.93,"body":"life through food because we all"},{"speaker":"Carolyn Phillips","startTime":2693.49,"endTime":2697.93,"body":"celebrate with food. For"},{"speaker":"Carolyn Phillips","startTime":2697.93,"endTime":2703.42,"body":"example, you go to a I look for"},{"speaker":"Carolyn Phillips","startTime":2697.93,"endTime":2703.42,"body":"great Armenian food, the people"},{"speaker":"Carolyn Phillips","startTime":2703.42,"endTime":2707.62,"body":"Armenia went through hell and"},{"speaker":"Carolyn Phillips","startTime":2703.42,"endTime":2707.62,"body":"back again. But they managed to"},{"speaker":"Carolyn Phillips","startTime":2707.62,"endTime":2715.54,"body":"great create these Greek dishes"},{"speaker":"Carolyn Phillips","startTime":2707.62,"endTime":2715.54,"body":"that to this day, make me and"},{"speaker":"Carolyn Phillips","startTime":2715.54,"endTime":2718.0,"body":"we'll celebrate thinking about"},{"speaker":"Carolyn Phillips","startTime":2715.54,"endTime":2718.0,"body":"them, you know, a great ballclub"},{"speaker":"Carolyn Phillips","startTime":2718.0,"endTime":2725.14,"body":"or you get a great peel off or"},{"speaker":"Carolyn Phillips","startTime":2718.0,"endTime":2725.14,"body":"away with with lamb. And it'll"},{"speaker":"Carolyn Phillips","startTime":2725.14,"endTime":2729.07,"body":"tell you how these people who"},{"speaker":"Carolyn Phillips","startTime":2725.14,"endTime":2729.07,"body":"they interacted with over the"},{"speaker":"Carolyn Phillips","startTime":2729.07,"endTime":2734.11,"body":"centuries you look at the herbs"},{"speaker":"Carolyn Phillips","startTime":2729.07,"endTime":2734.11,"body":"and spices. And you know, it's"},{"speaker":"Carolyn Phillips","startTime":2734.11,"endTime":2737.92,"body":"just the same thing that I tried"},{"speaker":"Carolyn Phillips","startTime":2734.11,"endTime":2737.92,"body":"to do with all under heaven and"},{"speaker":"Carolyn Phillips","startTime":2737.95,"endTime":2742.21,"body":"with my new new Kobo gum,"},{"speaker":"Carolyn Phillips","startTime":2737.95,"endTime":2742.21,"body":"yarder, Chinese bacon, baking"},{"speaker":"Carolyn Phillips","startTime":2742.24,"endTime":2746.41,"body":"Chinese bacon, they are Chinese"},{"speaker":"Carolyn Phillips","startTime":2742.24,"endTime":2746.41,"body":"speaking, is to show these"},{"speaker":"Carolyn Phillips","startTime":2746.44,"endTime":2753.31,"body":"cultural threads that bring you"},{"speaker":"Carolyn Phillips","startTime":2746.44,"endTime":2753.31,"body":"in and show you World History"},{"speaker":"Carolyn Phillips","startTime":2753.31,"endTime":2757.75,"body":"almost in a microcosm where you"},{"speaker":"Carolyn Phillips","startTime":2753.31,"endTime":2757.75,"body":"can look at a flatbread that has"},{"speaker":"Carolyn Phillips","startTime":2757.78,"endTime":2762.49,"body":"cumin on it, you're not going to"},{"speaker":"Carolyn Phillips","startTime":2757.78,"endTime":2762.49,"body":"find cumin in the highly"},{"speaker":"Carolyn Phillips","startTime":2762.49,"endTime":2765.91,"body":"populated areas of China, but in"},{"speaker":"Carolyn Phillips","startTime":2762.49,"endTime":2765.91,"body":"the West, because it came from"},{"speaker":"Carolyn Phillips","startTime":2765.91,"endTime":2772.6,"body":"Central Asia. And it evokes like"},{"speaker":"Carolyn Phillips","startTime":2765.91,"endTime":2772.6,"body":"to me these visions of traveling"},{"speaker":"Carolyn Phillips","startTime":2772.6,"endTime":2778.24,"body":"on the Silk Road on a camel. And"},{"speaker":"Carolyn Phillips","startTime":2772.6,"endTime":2778.24,"body":"you can almost smell you know"},{"speaker":"Carolyn Phillips","startTime":2778.24,"endTime":2784.9,"body":"the a the incense and and the"},{"speaker":"Carolyn Phillips","startTime":2778.24,"endTime":2784.9,"body":"cumin and garlic in the air. And"},{"speaker":"Carolyn Phillips","startTime":2784.9,"endTime":2790.21,"body":"just learning how we are as a"},{"speaker":"Carolyn Phillips","startTime":2784.9,"endTime":2790.21,"body":"human race through food is just"},{"speaker":"Carolyn Phillips","startTime":2790.21,"endTime":2796.33,"body":"so wonderful and mind expanding."},{"speaker":"Carolyn Phillips","startTime":2790.21,"endTime":2796.33,"body":"I think if we understand each"},{"speaker":"Carolyn Phillips","startTime":2796.33,"endTime":2799.69,"body":"other through food, because"},{"speaker":"Carolyn Phillips","startTime":2796.33,"endTime":2799.69,"body":"language is hard, and it takes a"},{"speaker":"Carolyn Phillips","startTime":2799.69,"endTime":2803.59,"body":"lifetime to really master"},{"speaker":"Carolyn Phillips","startTime":2799.69,"endTime":2803.59,"body":"language, what you currently can"},{"speaker":"Carolyn Phillips","startTime":2803.86,"endTime":2808.3,"body":"master the appreciation of a"},{"speaker":"Carolyn Phillips","startTime":2803.86,"endTime":2808.3,"body":"food through a few cookbooks,"},{"speaker":"Carolyn Phillips","startTime":2808.69,"endTime":2814.63,"body":"getting a great cookbooks on on"},{"speaker":"Carolyn Phillips","startTime":2808.69,"endTime":2814.63,"body":"Russia, for example, might open"},{"speaker":"Carolyn Phillips","startTime":2814.63,"endTime":2817.24,"body":"up your mind and say, Well,"},{"speaker":"Carolyn Phillips","startTime":2814.63,"endTime":2817.24,"body":"maybe the Russians aren't"},{"speaker":"Carolyn Phillips","startTime":2817.24,"endTime":2821.35,"body":"completely bad, they must be"},{"speaker":"Carolyn Phillips","startTime":2817.24,"endTime":2821.35,"body":"good Russian grandmas over there"},{"speaker":"Carolyn Phillips","startTime":2821.35,"endTime":2826.6,"body":"making Bureau ski you know, and"},{"speaker":"Carolyn Phillips","startTime":2821.35,"endTime":2826.6,"body":"and it's seeing them not as"},{"speaker":"Carolyn Phillips","startTime":2827.02,"endTime":2832.36,"body":"faceless, but rather as human."},{"speaker":"Carolyn Phillips","startTime":2827.02,"endTime":2832.36,"body":"And the same thing to do with"},{"speaker":"Carolyn Phillips","startTime":2832.36,"endTime":2836.92,"body":"the people in the Middle East or"},{"speaker":"Carolyn Phillips","startTime":2832.36,"endTime":2836.92,"body":"Central America. It's seeing"},{"speaker":"Carolyn Phillips","startTime":2836.92,"endTime":2842.71,"body":"people as individuals, and as"},{"speaker":"Carolyn Phillips","startTime":2836.92,"endTime":2842.71,"body":"not as monolith. It's an example"},{"speaker":"Carolyn Phillips","startTime":2842.71,"endTime":2848.95,"body":"we go to a tamale plays here and"},{"speaker":"Carolyn Phillips","startTime":2842.71,"endTime":2848.95,"body":"down in San Jose, is run by"},{"speaker":"Carolyn Phillips","startTime":2848.98,"endTime":2854.8,"body":"people from San Salvador. And"},{"speaker":"Carolyn Phillips","startTime":2848.98,"endTime":2854.8,"body":"you get to talking with my my"},{"speaker":"Carolyn Phillips","startTime":2854.8,"endTime":2859.03,"body":"broken Spanish to them. And you"},{"speaker":"Carolyn Phillips","startTime":2854.8,"endTime":2859.03,"body":"start to see and communicate"},{"speaker":"Carolyn Phillips","startTime":2859.03,"endTime":2862.0,"body":"with them. They realize these"},{"speaker":"Carolyn Phillips","startTime":2859.03,"endTime":2862.0,"body":"really are just humans just like"},{"speaker":"Carolyn Phillips","startTime":2862.0,"endTime":2864.85,"body":"me, and they make this"},{"speaker":"Carolyn Phillips","startTime":2862.0,"endTime":2864.85,"body":"extraordinary food and why isn't"},{"speaker":"Carolyn Phillips","startTime":2864.85,"endTime":2868.9,"body":"everybody eating a tamale from"},{"speaker":"Carolyn Phillips","startTime":2864.85,"endTime":2868.9,"body":"San Salvador? It's so different"},{"speaker":"Carolyn Phillips","startTime":2868.9,"endTime":2874.15,"body":"from a Mexican tamale. And it"},{"speaker":"Carolyn Phillips","startTime":2868.9,"endTime":2874.15,"body":"it's so good. And why is it so"},{"speaker":"Carolyn Phillips","startTime":2874.15,"endTime":2877.12,"body":"good and you start talking to"},{"speaker":"Carolyn Phillips","startTime":2874.15,"endTime":2877.12,"body":"them, and then you realize how"},{"speaker":"Carolyn Phillips","startTime":2877.15,"endTime":2882.34,"body":"much we don't know. And we get"},{"speaker":"Carolyn Phillips","startTime":2877.15,"endTime":2882.34,"body":"so involved with what the"},{"speaker":"Carolyn Phillips","startTime":2882.34,"endTime":2887.14,"body":"Kardashians are doing or what"},{"speaker":"Carolyn Phillips","startTime":2882.34,"endTime":2887.14,"body":"what Trump is up to. When it's"},{"speaker":"Carolyn Phillips","startTime":2887.14,"endTime":2893.92,"body":"all extraneous. The world is so"},{"speaker":"Carolyn Phillips","startTime":2887.14,"endTime":2893.92,"body":"marvelous as it is. And food is"},{"speaker":"Carolyn Phillips","startTime":2893.92,"endTime":2899.11,"body":"just a really like a it's like a"},{"speaker":"Carolyn Phillips","startTime":2893.92,"endTime":2899.11,"body":"slip slide into, into the into"},{"speaker":"Carolyn Phillips","startTime":2899.11,"endTime":2902.56,"body":"human culture and like, get out"},{"speaker":"Carolyn Phillips","startTime":2899.11,"endTime":2902.56,"body":"enjoy."},{"speaker":"Chris Spear","startTime":2903.46,"endTime":2907.21,"body":"I would love to"},{"speaker":"Chris Spear","startTime":2903.46,"endTime":2907.21,"body":"think that more people would be"},{"speaker":"Chris Spear","startTime":2907.21,"endTime":2911.02,"body":"able to relate to humans all"},{"speaker":"Chris Spear","startTime":2907.21,"endTime":2911.02,"body":"over the world through food,"},{"speaker":"Chris Spear","startTime":2911.02,"endTime":2913.27,"body":"although I don't always think"},{"speaker":"Chris Spear","startTime":2911.02,"endTime":2913.27,"body":"that's the case. I mean,"},{"speaker":"Chris Spear","startTime":2913.27,"endTime":2917.05,"body":"clearly, we have people today"},{"speaker":"Chris Spear","startTime":2913.27,"endTime":2917.05,"body":"who love eating Mexican food and"},{"speaker":"Chris Spear","startTime":2917.05,"endTime":2920.77,"body":"are ready to deport everyone"},{"speaker":"Chris Spear","startTime":2917.05,"endTime":2920.77,"body":"back to Mexico, even people who"},{"speaker":"Chris Spear","startTime":2920.77,"endTime":2924.19,"body":"are actual legal citizens here,"},{"speaker":"Chris Spear","startTime":2920.77,"endTime":2924.19,"body":"you know, it's sad. Growing up,"},{"speaker":"Chris Spear","startTime":2924.19,"endTime":2927.19,"body":"I've said before we had a"},{"speaker":"Chris Spear","startTime":2924.19,"endTime":2927.19,"body":"Vietnamese restaurant in town,"},{"speaker":"Chris Spear","startTime":2927.19,"endTime":2929.59,"body":"and my dad wouldn't let us eat"},{"speaker":"Chris Spear","startTime":2927.19,"endTime":2929.59,"body":"there. You know, like we were,"},{"speaker":"Chris Spear","startTime":2929.65,"endTime":2932.65,"body":"we were still so close to like"},{"speaker":"Chris Spear","startTime":2929.65,"endTime":2932.65,"body":"the Vietnamese conflict that it"},{"speaker":"Chris Spear","startTime":2932.65,"endTime":2936.04,"body":"was like, and that was not an"},{"speaker":"Chris Spear","startTime":2932.65,"endTime":2936.04,"body":"unusual sentiment, you know, I"},{"speaker":"Chris Spear","startTime":2936.04,"endTime":2939.46,"body":"grew up in New England, I think"},{"speaker":"Chris Spear","startTime":2936.04,"endTime":2939.46,"body":"my hometown was privately kind"},{"speaker":"Chris Spear","startTime":2939.46,"endTime":2942.55,"body":"of like a racist tab, like to be"},{"speaker":"Chris Spear","startTime":2939.46,"endTime":2942.55,"body":"honest, and, but to see this,"},{"speaker":"Chris Spear","startTime":2942.55,"endTime":2946.51,"body":"like hard working family trying"},{"speaker":"Chris Spear","startTime":2942.55,"endTime":2946.51,"body":"to, you know, bring something"},{"speaker":"Chris Spear","startTime":2946.51,"endTime":2948.82,"body":"and showcase it and that I was"},{"speaker":"Chris Spear","startTime":2946.51,"endTime":2948.82,"body":"literally not allowed to eat"},{"speaker":"Chris Spear","startTime":2948.82,"endTime":2952.0,"body":"there as a kid. But, you know,"},{"speaker":"Chris Spear","startTime":2948.82,"endTime":2952.0,"body":"thankfully, they were in"},{"speaker":"Chris Spear","startTime":2952.0,"endTime":2955.12,"body":"business for a large number of"},{"speaker":"Chris Spear","startTime":2952.0,"endTime":2955.12,"body":"years. And in my 20s, I was able"},{"speaker":"Chris Spear","startTime":2955.12,"endTime":2957.64,"body":"to visit them. But you know,"},{"speaker":"Chris Spear","startTime":2955.12,"endTime":2957.64,"body":"that's the kind of thing I grew"},{"speaker":"Chris Spear","startTime":2957.64,"endTime":2960.37,"body":"up with. And I'd like to think"},{"speaker":"Chris Spear","startTime":2957.64,"endTime":2960.37,"body":"that we're a little more evolved"},{"speaker":"Chris Spear","startTime":2960.37,"endTime":2963.7,"body":"than that these days. But"},{"speaker":"Chris Spear","startTime":2960.37,"endTime":2963.7,"body":"unfortunately, some days if he"},{"speaker":"Chris Spear","startTime":2963.7,"endTime":2966.61,"body":"watched the news, which I try"},{"speaker":"Chris Spear","startTime":2963.7,"endTime":2966.61,"body":"not to do too much of you think"},{"speaker":"Chris Spear","startTime":2966.85,"endTime":2969.43,"body":"it's actually still kind of"},{"speaker":"Chris Spear","startTime":2966.85,"endTime":2969.43,"body":"going on here. Well,"},{"speaker":"Carolyn Phillips","startTime":2969.43,"endTime":2972.94,"body":"humans are"},{"speaker":"Carolyn Phillips","startTime":2969.43,"endTime":2972.94,"body":"humans and we are provincial. I"},{"speaker":"Carolyn Phillips","startTime":2972.94,"endTime":2975.76,"body":"think it's hard to escape. It's"},{"speaker":"Carolyn Phillips","startTime":2972.94,"endTime":2975.76,"body":"what we are as humans is very"},{"speaker":"Carolyn Phillips","startTime":2975.76,"endTime":2979.96,"body":"provincial. We like close"},{"speaker":"Carolyn Phillips","startTime":2975.76,"endTime":2979.96,"body":"groups. You know, that's why we"},{"speaker":"Carolyn Phillips","startTime":2979.96,"endTime":2982.96,"body":"belong to clubs. So you're not"},{"speaker":"Carolyn Phillips","startTime":2979.96,"endTime":2982.96,"body":"allowed here. You're not allowed"},{"speaker":"Carolyn Phillips","startTime":2982.96,"endTime":2987.31,"body":"in this neighborhood. We put up"},{"speaker":"Carolyn Phillips","startTime":2982.96,"endTime":2987.31,"body":"fences. But I guess my hope is"},{"speaker":"Carolyn Phillips","startTime":2987.31,"endTime":2991.6,"body":"that humans can evolve and we've"},{"speaker":"Carolyn Phillips","startTime":2987.31,"endTime":2991.6,"body":"gotten to such a density of"},{"speaker":"Carolyn Phillips","startTime":2991.6,"endTime":2995.44,"body":"population where we have people"},{"speaker":"Carolyn Phillips","startTime":2991.6,"endTime":2995.44,"body":"from all over the world for the"},{"speaker":"Carolyn Phillips","startTime":2995.44,"endTime":2998.71,"body":"first time as our neighbors. I"},{"speaker":"Carolyn Phillips","startTime":2995.44,"endTime":2998.71,"body":"mean, I grew up in a very, very"},{"speaker":"Carolyn Phillips","startTime":2998.71,"endTime":3002.79,"body":"white area where you The most"},{"speaker":"Carolyn Phillips","startTime":2998.71,"endTime":3002.79,"body":"that you would get as far as non"},{"speaker":"Carolyn Phillips","startTime":3002.79,"endTime":3007.14,"body":"Wasp was maybe a couple"},{"speaker":"Carolyn Phillips","startTime":3002.79,"endTime":3007.14,"body":"Portuguese families and but"},{"speaker":"Carolyn Phillips","startTime":3007.14,"endTime":3011.04,"body":"nowadays, oh my goodness, like"},{"speaker":"Carolyn Phillips","startTime":3007.14,"endTime":3011.04,"body":"the Bay Area's like you've got"},{"speaker":"Carolyn Phillips","startTime":3011.04,"endTime":3015.18,"body":"people from everywhere in the"},{"speaker":"Carolyn Phillips","startTime":3011.04,"endTime":3015.18,"body":"world, and foods from all over"},{"speaker":"Carolyn Phillips","startTime":3015.18,"endTime":3018.42,"body":"the world. And I guess my point"},{"speaker":"Carolyn Phillips","startTime":3015.18,"endTime":3018.42,"body":"is that we're going to have to"},{"speaker":"Carolyn Phillips","startTime":3018.42,"endTime":3022.41,"body":"reach out and get to know our"},{"speaker":"Carolyn Phillips","startTime":3018.42,"endTime":3022.41,"body":"neighbors. And the best way to"},{"speaker":"Carolyn Phillips","startTime":3022.41,"endTime":3026.25,"body":"do that is through food. And"},{"speaker":"Carolyn Phillips","startTime":3022.41,"endTime":3026.25,"body":"sharing with them. It's not only"},{"speaker":"Carolyn Phillips","startTime":3026.25,"endTime":3031.71,"body":"just eating or what the folks"},{"speaker":"Carolyn Phillips","startTime":3026.25,"endTime":3031.71,"body":"from the Ukraine from Ukraine"},{"speaker":"Carolyn Phillips","startTime":3031.74,"endTime":3034.71,"body":"brought over, but also sharing"},{"speaker":"Carolyn Phillips","startTime":3031.74,"endTime":3034.71,"body":"your food with them and getting"},{"speaker":"Carolyn Phillips","startTime":3034.71,"endTime":3038.19,"body":"to know them on a personal"},{"speaker":"Carolyn Phillips","startTime":3034.71,"endTime":3038.19,"body":"level, and maybe going out for"},{"speaker":"Carolyn Phillips","startTime":3038.19,"endTime":3040.62,"body":"you know, a pizza together, you"},{"speaker":"Carolyn Phillips","startTime":3038.19,"endTime":3040.62,"body":"know, let's throw in another"},{"speaker":"Carolyn Phillips","startTime":3040.62,"endTime":3045.21,"body":"culture just to make things"},{"speaker":"Carolyn Phillips","startTime":3040.62,"endTime":3045.21,"body":"interesting. And I think it just"},{"speaker":"Carolyn Phillips","startTime":3045.24,"endTime":3047.85,"body":"breaks down barriers Is it food"},{"speaker":"Carolyn Phillips","startTime":3045.24,"endTime":3047.85,"body":"is just a great way. And it's"},{"speaker":"Carolyn Phillips","startTime":3047.85,"endTime":3051.0,"body":"not like everybody's going to do"},{"speaker":"Carolyn Phillips","startTime":3047.85,"endTime":3051.0,"body":"it. I mean, I know my own family"},{"speaker":"Carolyn Phillips","startTime":3051.0,"endTime":3054.9,"body":"is extended family is some of"},{"speaker":"Carolyn Phillips","startTime":3051.0,"endTime":3054.9,"body":"them are not going to be open to"},{"speaker":"Carolyn Phillips","startTime":3054.9,"endTime":3058.89,"body":"eating even doleful IT people,"},{"speaker":"Carolyn Phillips","startTime":3054.9,"endTime":3058.89,"body":"you know, they think it's weird,"},{"speaker":"Carolyn Phillips","startTime":3059.01,"endTime":3064.8,"body":"but it's a way to kind of like"},{"speaker":"Carolyn Phillips","startTime":3059.01,"endTime":3064.8,"body":"open up the door and sitting"},{"speaker":"Carolyn Phillips","startTime":3064.8,"endTime":3069.63,"body":"them down, and then, you know,"},{"speaker":"Carolyn Phillips","startTime":3064.8,"endTime":3069.63,"body":"offering a plate of doleful"},{"speaker":"Carolyn Phillips","startTime":3069.66,"endTime":3071.94,"body":"along with everything else. And"},{"speaker":"Carolyn Phillips","startTime":3069.66,"endTime":3071.94,"body":"if they don't want to eat it"},{"speaker":"Carolyn Phillips","startTime":3071.94,"endTime":3075.81,"body":"fine. But everybody's going, Oh,"},{"speaker":"Carolyn Phillips","startTime":3071.94,"endTime":3075.81,"body":"God, this is so good. And after"},{"speaker":"Carolyn Phillips","startTime":3075.81,"endTime":3078.39,"body":"a while, they're probably to"},{"speaker":"Carolyn Phillips","startTime":3075.81,"endTime":3078.39,"body":"sneak a little bite and go, This"},{"speaker":"Carolyn Phillips","startTime":3078.39,"endTime":3081.27,"body":"isn't half bad. You know, it's"},{"speaker":"Carolyn Phillips","startTime":3078.39,"endTime":3081.27,"body":"kind of like a mild cheese. It's"},{"speaker":"Carolyn Phillips","startTime":3081.27,"endTime":3084.69,"body":"like a farmer cheese, I can"},{"speaker":"Carolyn Phillips","startTime":3081.27,"endTime":3084.69,"body":"relate to it now. And so it's"},{"speaker":"Carolyn Phillips","startTime":3084.69,"endTime":3087.18,"body":"just like, to me, I just, I"},{"speaker":"Carolyn Phillips","startTime":3084.69,"endTime":3087.18,"body":"think there's so much joy in the"},{"speaker":"Carolyn Phillips","startTime":3087.18,"endTime":3091.32,"body":"world that just like, food is"},{"speaker":"Carolyn Phillips","startTime":3087.18,"endTime":3091.32,"body":"just a great way of expressing"},{"speaker":"Carolyn Phillips","startTime":3091.47,"endTime":3095.85,"body":"human joy and, and delight in"},{"speaker":"Carolyn Phillips","startTime":3091.47,"endTime":3095.85,"body":"the world and with the world,"},{"speaker":"Carolyn Phillips","startTime":3095.88,"endTime":3100.56,"body":"the bounty that we are given"},{"speaker":"Carolyn Phillips","startTime":3095.88,"endTime":3100.56,"body":"everywhere. You know, once you"},{"speaker":"Carolyn Phillips","startTime":3100.56,"endTime":3105.06,"body":"appreciate great fish, then you"},{"speaker":"Carolyn Phillips","startTime":3100.56,"endTime":3105.06,"body":"realize, well, we do have to"},{"speaker":"Carolyn Phillips","startTime":3105.06,"endTime":3108.15,"body":"save the oceans. We can't over"},{"speaker":"Carolyn Phillips","startTime":3105.06,"endTime":3108.15,"body":"fish. Wait, you're looking at"},{"speaker":"Carolyn Phillips","startTime":3108.15,"endTime":3110.55,"body":"photos of you know, like the"},{"speaker":"Carolyn Phillips","startTime":3108.15,"endTime":3110.55,"body":"Tokyo fish mark. And when"},{"speaker":"Carolyn Phillips","startTime":3110.55,"endTime":3115.02,"body":"they've got a, you know, a"},{"speaker":"Carolyn Phillips","startTime":3110.55,"endTime":3115.02,"body":"million Bluefin Tueller, lying"},{"speaker":"Carolyn Phillips","startTime":3115.02,"endTime":3118.53,"body":"there, and you're going, how"},{"speaker":"Carolyn Phillips","startTime":3115.02,"endTime":3118.53,"body":"much of a percentage of the fish"},{"speaker":"Carolyn Phillips","startTime":3118.53,"endTime":3121.95,"body":"population are we talking about"},{"speaker":"Carolyn Phillips","startTime":3118.53,"endTime":3121.95,"body":"here? And what goes, where did"},{"speaker":"Carolyn Phillips","startTime":3121.95,"endTime":3124.89,"body":"the rest of these fish go? You"},{"speaker":"Carolyn Phillips","startTime":3121.95,"endTime":3124.89,"body":"know, after the sushi, you know?"},{"speaker":"Carolyn Phillips","startTime":3126.36,"endTime":3128.34,"body":"Like, what do they do with the"},{"speaker":"Carolyn Phillips","startTime":3126.36,"endTime":3128.34,"body":"rest of that, I mean, they can't"},{"speaker":"Carolyn Phillips","startTime":3128.34,"endTime":3133.38,"body":"possibly just turn into cat"},{"speaker":"Carolyn Phillips","startTime":3128.34,"endTime":3133.38,"body":"food, right? But when we learn"},{"speaker":"Carolyn Phillips","startTime":3133.38,"endTime":3135.69,"body":"to appreciate food, and realize"},{"speaker":"Carolyn Phillips","startTime":3133.38,"endTime":3135.69,"body":"that we don't have to have"},{"speaker":"Carolyn Phillips","startTime":3135.69,"endTime":3140.52,"body":"massive amounts of food, to eat"},{"speaker":"Carolyn Phillips","startTime":3135.69,"endTime":3140.52,"body":"every day, but really good"},{"speaker":"Carolyn Phillips","startTime":3140.52,"endTime":3146.28,"body":"quality, then we're elevating"},{"speaker":"Carolyn Phillips","startTime":3140.52,"endTime":3146.28,"body":"the state of ingredients, we're"},{"speaker":"Carolyn Phillips","startTime":3146.28,"endTime":3150.42,"body":"still listed, elevating what we"},{"speaker":"Carolyn Phillips","startTime":3146.28,"endTime":3150.42,"body":"require, in our restaurants,"},{"speaker":"Carolyn Phillips","startTime":3150.45,"endTime":3153.39,"body":"we're gonna say, I want to go to"},{"speaker":"Carolyn Phillips","startTime":3150.45,"endTime":3153.39,"body":"a Chinese restaurant that serves"},{"speaker":"Carolyn Phillips","startTime":3153.39,"endTime":3156.96,"body":"great childhood food, or"},{"speaker":"Carolyn Phillips","startTime":3153.39,"endTime":3156.96,"body":"Taiwanese food or haka food, and"},{"speaker":"Carolyn Phillips","startTime":3156.99,"endTime":3159.99,"body":"I don't want it I don't want you"},{"speaker":"Carolyn Phillips","startTime":3156.99,"endTime":3159.99,"body":"to dumb it down. I wanted to eat"},{"speaker":"Carolyn Phillips","startTime":3159.99,"endTime":3162.39,"body":"what you're eating for dinner."},{"speaker":"Carolyn Phillips","startTime":3159.99,"endTime":3162.39,"body":"Could you please do that? You"},{"speaker":"Carolyn Phillips","startTime":3162.39,"endTime":3165.9,"body":"know, once you get to know the"},{"speaker":"Carolyn Phillips","startTime":3162.39,"endTime":3165.9,"body":"owners saying, Tell me what's"},{"speaker":"Carolyn Phillips","startTime":3165.9,"endTime":3169.02,"body":"your favorite food? What do you"},{"speaker":"Carolyn Phillips","startTime":3165.9,"endTime":3169.02,"body":"eat for dinner? And could you"},{"speaker":"Carolyn Phillips","startTime":3169.02,"endTime":3171.78,"body":"make that for me that next time,"},{"speaker":"Carolyn Phillips","startTime":3169.02,"endTime":3171.78,"body":"and that's how we start to deal"},{"speaker":"Carolyn Phillips","startTime":3171.78,"endTime":3176.28,"body":"with Chinese restaurants is we"},{"speaker":"Carolyn Phillips","startTime":3171.78,"endTime":3176.28,"body":"go, we'd meet the owner and say,"},{"speaker":"Carolyn Phillips","startTime":3177.24,"endTime":3182.04,"body":"Hey, we really like this. Can"},{"speaker":"Carolyn Phillips","startTime":3177.24,"endTime":3182.04,"body":"you make it next time? And"},{"speaker":"Carolyn Phillips","startTime":3182.04,"endTime":3184.74,"body":"they'll think about it. Yeah,"},{"speaker":"Carolyn Phillips","startTime":3182.04,"endTime":3184.74,"body":"yeah, I probably could do that."},{"speaker":"Carolyn Phillips","startTime":3184.74,"endTime":3188.7,"body":"Yeah, yeah. And then then they"},{"speaker":"Carolyn Phillips","startTime":3184.74,"endTime":3188.7,"body":"start making foods that we"},{"speaker":"Carolyn Phillips","startTime":3188.7,"endTime":3191.31,"body":"wanted, and that we appreciate"},{"speaker":"Carolyn Phillips","startTime":3188.7,"endTime":3191.31,"body":"it and then they would start"},{"speaker":"Carolyn Phillips","startTime":3191.31,"endTime":3194.64,"body":"offering it on menus. You know,"},{"speaker":"Carolyn Phillips","startTime":3191.31,"endTime":3194.64,"body":"because we're like hyping up in"},{"speaker":"Carolyn Phillips","startTime":3194.64,"endTime":3196.62,"body":"time people go there, you know,"},{"speaker":"Carolyn Phillips","startTime":3194.64,"endTime":3196.62,"body":"they have Chauhan yen, or"},{"speaker":"Carolyn Phillips","startTime":3196.62,"endTime":3201.69,"body":"whatever. And just getting"},{"speaker":"Carolyn Phillips","startTime":3196.62,"endTime":3201.69,"body":"people excited about food, and"},{"speaker":"Carolyn Phillips","startTime":3201.69,"endTime":3206.1,"body":"then saying it's okay to cook,"},{"speaker":"Carolyn Phillips","startTime":3201.69,"endTime":3206.1,"body":"which you love. You don't have"},{"speaker":"Carolyn Phillips","startTime":3206.1,"endTime":3208.83,"body":"to dumb it down for people not"},{"speaker":"Carolyn Phillips","startTime":3206.1,"endTime":3208.83,"body":"everybody is gonna want to eat"},{"speaker":"Carolyn Phillips","startTime":3208.86,"endTime":3210.06,"body":"sweet and sour work."},{"speaker":"Chris Spear","startTime":3210.63,"endTime":3212.34,"body":"I think we're in"},{"speaker":"Chris Spear","startTime":3210.63,"endTime":3212.34,"body":"such a great time for food right"},{"speaker":"Chris Spear","startTime":3212.34,"endTime":3215.94,"body":"now for that reason, you know, I"},{"speaker":"Chris Spear","startTime":3212.34,"endTime":3215.94,"body":"don't want really get into like"},{"speaker":"Chris Spear","startTime":3215.97,"endTime":3218.25,"body":"authenticity and traditional"},{"speaker":"Chris Spear","startTime":3215.97,"endTime":3218.25,"body":"because that's a whole other"},{"speaker":"Chris Spear","startTime":3218.25,"endTime":3221.37,"body":"thing. But I do think a lot of"},{"speaker":"Chris Spear","startTime":3218.25,"endTime":3221.37,"body":"people now here in the US are"},{"speaker":"Chris Spear","startTime":3221.37,"endTime":3225.96,"body":"wanting a more authentic or"},{"speaker":"Chris Spear","startTime":3221.37,"endTime":3225.96,"body":"traditional experience when they"},{"speaker":"Chris Spear","startTime":3225.96,"endTime":3230.22,"body":"go out to eat so we are looking"},{"speaker":"Chris Spear","startTime":3225.96,"endTime":3230.22,"body":"to not just have that same old"},{"speaker":"Chris Spear","startTime":3230.46,"endTime":3233.43,"body":"Americanized Chinese food that"},{"speaker":"Chris Spear","startTime":3230.46,"endTime":3233.43,"body":"we had, you know, maybe growing"},{"speaker":"Chris Spear","startTime":3233.43,"endTime":3238.26,"body":"up but let the restaurant tours,"},{"speaker":"Chris Spear","startTime":3233.43,"endTime":3238.26,"body":"create or serve the foods that"},{"speaker":"Chris Spear","startTime":3238.26,"endTime":3240.93,"body":"they love. And that's one of the"},{"speaker":"Chris Spear","startTime":3238.26,"endTime":3240.93,"body":"things I like about like finding"},{"speaker":"Chris Spear","startTime":3240.93,"endTime":3243.75,"body":"a local place and going in and"},{"speaker":"Chris Spear","startTime":3240.93,"endTime":3243.75,"body":"becoming a repeat customers. You"},{"speaker":"Chris Spear","startTime":3243.75,"endTime":3246.51,"body":"know, you get that little"},{"speaker":"Chris Spear","startTime":3243.75,"endTime":3246.51,"body":"familiarity and comfort with"},{"speaker":"Chris Spear","startTime":3246.51,"endTime":3249.09,"body":"them and hopefully get to try"},{"speaker":"Chris Spear","startTime":3246.51,"endTime":3249.09,"body":"some new things."},{"speaker":"Carolyn Phillips","startTime":3249.57,"endTime":3251.13,"body":"It's like Did"},{"speaker":"Carolyn Phillips","startTime":3249.57,"endTime":3251.13,"body":"you ever see the movie Harold"},{"speaker":"Carolyn Phillips","startTime":3251.13,"endTime":3254.43,"body":"and Maude? You know, yeah, Maude"},{"speaker":"Carolyn Phillips","startTime":3251.13,"endTime":3254.43,"body":"says to Harold try something new"},{"speaker":"Carolyn Phillips","startTime":3254.43,"endTime":3258.27,"body":"every day. And I think that"},{"speaker":"Carolyn Phillips","startTime":3254.43,"endTime":3258.27,"body":"really has to be like kind of"},{"speaker":"Carolyn Phillips","startTime":3258.27,"endTime":3262.35,"body":"like tattooed on your chest when"},{"speaker":"Carolyn Phillips","startTime":3258.27,"endTime":3262.35,"body":"you when you approach foods. You"},{"speaker":"Carolyn Phillips","startTime":3262.35,"endTime":3264.81,"body":"don't need to have mac and"},{"speaker":"Carolyn Phillips","startTime":3262.35,"endTime":3264.81,"body":"cheese and hotdogs every day."},{"speaker":"Carolyn Phillips","startTime":3264.9,"endTime":3267.81,"body":"You need to have something new"},{"speaker":"Carolyn Phillips","startTime":3264.9,"endTime":3267.81,"body":"every day once at least one"},{"speaker":"Carolyn Phillips","startTime":3267.81,"endTime":3272.01,"body":"thing that's new try for that."},{"speaker":"Carolyn Phillips","startTime":3267.81,"endTime":3272.01,"body":"And or if it's really hard than"},{"speaker":"Carolyn Phillips","startTime":3272.01,"endTime":3276.75,"body":"once a week, but at least open"},{"speaker":"Carolyn Phillips","startTime":3272.01,"endTime":3276.75,"body":"up these horizons and just try"},{"speaker":"Carolyn Phillips","startTime":3276.75,"endTime":3280.41,"body":"all this great food out there."},{"speaker":"Carolyn Phillips","startTime":3276.75,"endTime":3280.41,"body":"My God is incredible. We're so"},{"speaker":"Carolyn Phillips","startTime":3280.41,"endTime":3281.46,"body":"lucky nowadays."},{"speaker":"Chris Spear","startTime":3282.15,"endTime":3285.18,"body":"Because I love my"},{"speaker":"Chris Spear","startTime":3282.15,"endTime":3285.18,"body":"kids are I have 11 year old"},{"speaker":"Chris Spear","startTime":3285.18,"endTime":3288.81,"body":"twins and while they can be"},{"speaker":"Chris Spear","startTime":3285.18,"endTime":3288.81,"body":"particular they love, especially"},{"speaker":"Chris Spear","startTime":3288.81,"endTime":3292.32,"body":"they love all kinds of Asian"},{"speaker":"Chris Spear","startTime":3288.81,"endTime":3292.32,"body":"cuisines. So going to H Mart and"},{"speaker":"Chris Spear","startTime":3292.32,"endTime":3295.44,"body":"especially the produce, you"},{"speaker":"Chris Spear","startTime":3292.32,"endTime":3295.44,"body":"know, just the other day we saw"},{"speaker":"Chris Spear","startTime":3295.65,"endTime":3298.41,"body":"dragon fruit but it was a yellow"},{"speaker":"Chris Spear","startTime":3295.65,"endTime":3298.41,"body":"one and we had never had it and"},{"speaker":"Chris Spear","startTime":3298.41,"endTime":3301.5,"body":"my daughter said you know can we"},{"speaker":"Chris Spear","startTime":3298.41,"endTime":3301.5,"body":"get that Yeah, sure why not like"},{"speaker":"Chris Spear","startTime":3301.5,"endTime":3305.22,"body":"I was so excited that she didn't"},{"speaker":"Chris Spear","startTime":3301.5,"endTime":3305.22,"body":"go for the crazy exotic like"},{"speaker":"Chris Spear","startTime":3305.25,"endTime":3308.28,"body":"cats from Japan that are crazy"},{"speaker":"Chris Spear","startTime":3305.25,"endTime":3308.28,"body":"flavors. I mean, if I took her"},{"speaker":"Chris Spear","startTime":3308.28,"endTime":3310.35,"body":"down that aisle, she probably"},{"speaker":"Chris Spear","startTime":3308.28,"endTime":3310.35,"body":"would have to, but the fact that"},{"speaker":"Chris Spear","startTime":3310.35,"endTime":3315.36,"body":"she was just as excited to, you"},{"speaker":"Chris Spear","startTime":3310.35,"endTime":3315.36,"body":"know, try a new fruit. So I love"},{"speaker":"Chris Spear","startTime":3315.36,"endTime":3317.34,"body":"taking them shopping. And it's"},{"speaker":"Chris Spear","startTime":3315.36,"endTime":3317.34,"body":"just kind of, especially in the"},{"speaker":"Chris Spear","startTime":3317.37,"endTime":3320.13,"body":"like, produce and meat or"},{"speaker":"Chris Spear","startTime":3317.37,"endTime":3320.13,"body":"fermented aisle, like if there's"},{"speaker":"Chris Spear","startTime":3320.13,"endTime":3323.34,"body":"something they want. I'm a big"},{"speaker":"Chris Spear","startTime":3320.13,"endTime":3323.34,"body":"fan of, you know, getting it and"},{"speaker":"Chris Spear","startTime":3323.34,"endTime":3324.66,"body":"going home and trying it. Oh,"},{"speaker":"Carolyn Phillips","startTime":3324.66,"endTime":3326.7,"body":"that's"},{"speaker":"Carolyn Phillips","startTime":3324.66,"endTime":3326.7,"body":"thrilling. That's, that's the"},{"speaker":"Carolyn Phillips","startTime":3326.7,"endTime":3329.31,"body":"kind of thing like, it's like"},{"speaker":"Carolyn Phillips","startTime":3326.7,"endTime":3329.31,"body":"Alice Waters where she, she was"},{"speaker":"Carolyn Phillips","startTime":3329.31,"endTime":3331.77,"body":"writing about her daughter,"},{"speaker":"Carolyn Phillips","startTime":3329.31,"endTime":3331.77,"body":"Fanny, you know, and teaching"},{"speaker":"Carolyn Phillips","startTime":3331.77,"endTime":3334.59,"body":"her at a very young age to"},{"speaker":"Carolyn Phillips","startTime":3331.77,"endTime":3334.59,"body":"appreciate, you know, stinky"},{"speaker":"Carolyn Phillips","startTime":3334.59,"endTime":3338.37,"body":"cheeses and snails and all this"},{"speaker":"Carolyn Phillips","startTime":3334.59,"endTime":3338.37,"body":"good stuff. It was like, wow,"},{"speaker":"Carolyn Phillips","startTime":3338.4,"endTime":3341.37,"body":"that is what you should be doing"},{"speaker":"Carolyn Phillips","startTime":3338.4,"endTime":3341.37,"body":"is not just, you know, feeding"},{"speaker":"Carolyn Phillips","startTime":3341.37,"endTime":3345.06,"body":"them carrot sticks, you know,"},{"speaker":"Carolyn Phillips","startTime":3341.37,"endTime":3345.06,"body":"and stringy cheese, but actually"},{"speaker":"Carolyn Phillips","startTime":3345.06,"endTime":3349.95,"body":"educating their palate and to"},{"speaker":"Carolyn Phillips","startTime":3345.06,"endTime":3349.95,"body":"being open to culture to"},{"speaker":"Carolyn Phillips","startTime":3349.95,"endTime":3352.2,"body":"different people. And I think"},{"speaker":"Carolyn Phillips","startTime":3349.95,"endTime":3352.2,"body":"that's fantastic. What you're"},{"speaker":"Carolyn Phillips","startTime":3352.2,"endTime":3353.64,"body":"doing. We"},{"speaker":"Chris Spear","startTime":3353.67,"endTime":3357.18,"body":"could probably talk"},{"speaker":"Chris Spear","startTime":3353.67,"endTime":3357.18,"body":"for hours since you had a, you"},{"speaker":"Chris Spear","startTime":3357.18,"endTime":3361.2,"body":"know, a 500 page book and then"},{"speaker":"Chris Spear","startTime":3357.18,"endTime":3361.2,"body":"other multiple books. But is"},{"speaker":"Chris Spear","startTime":3361.2,"endTime":3363.93,"body":"there anything you want to leave"},{"speaker":"Chris Spear","startTime":3361.2,"endTime":3363.93,"body":"our listeners with before we get"},{"speaker":"Chris Spear","startTime":3363.93,"endTime":3366.54,"body":"out of here today, any final"},{"speaker":"Chris Spear","startTime":3363.93,"endTime":3366.54,"body":"words or, or anything?"},{"speaker":"Carolyn Phillips","startTime":3367.26,"endTime":3369.81,"body":"Like I said"},{"speaker":"Carolyn Phillips","startTime":3367.26,"endTime":3369.81,"body":"before, so like, open your mind."},{"speaker":"Carolyn Phillips","startTime":3370.59,"endTime":3374.4,"body":"Get good cookbooks, get some"},{"speaker":"Carolyn Phillips","startTime":3370.59,"endTime":3374.4,"body":"good classic cookbooks, read"},{"speaker":"Carolyn Phillips","startTime":3374.4,"endTime":3378.6,"body":"like Diana Kennedy's books on"},{"speaker":"Carolyn Phillips","startTime":3374.4,"endTime":3378.6,"body":"the cuisines of Mexico, or"},{"speaker":"Carolyn Phillips","startTime":3378.63,"endTime":3382.95,"body":"Elizabeth Ando talking about"},{"speaker":"Carolyn Phillips","startTime":3378.63,"endTime":3382.95,"body":"Japanese food or whatever."},{"speaker":"Carolyn Phillips","startTime":3383.13,"endTime":3386.19,"body":"Elizabeth David, you know,"},{"speaker":"Carolyn Phillips","startTime":3383.13,"endTime":3386.19,"body":"there's some great great writers"},{"speaker":"Carolyn Phillips","startTime":3386.19,"endTime":3390.75,"body":"out there. And they're so"},{"speaker":"Carolyn Phillips","startTime":3386.19,"endTime":3390.75,"body":"passionate about what they do,"},{"speaker":"Carolyn Phillips","startTime":3391.38,"endTime":3394.38,"body":"is they don't all have to be TV"},{"speaker":"Carolyn Phillips","startTime":3391.38,"endTime":3394.38,"body":"stars. And that's not a knock"},{"speaker":"Carolyn Phillips","startTime":3394.38,"endTime":3397.89,"body":"on. I mean, like Nigella Lawson"},{"speaker":"Carolyn Phillips","startTime":3394.38,"endTime":3397.89,"body":"is She's a wonderful writer. And"},{"speaker":"Carolyn Phillips","startTime":3397.89,"endTime":3400.95,"body":"she's very passionate. And she's"},{"speaker":"Carolyn Phillips","startTime":3397.89,"endTime":3400.95,"body":"a lovely cookbook writer, and"},{"speaker":"Carolyn Phillips","startTime":3400.95,"endTime":3404.58,"body":"they all her recipes work. But"},{"speaker":"Carolyn Phillips","startTime":3400.95,"endTime":3404.58,"body":"if they don't all have to be on"},{"speaker":"Carolyn Phillips","startTime":3404.58,"endTime":3408.18,"body":"TV, the off. Some of them are"},{"speaker":"Carolyn Phillips","startTime":3404.58,"endTime":3408.18,"body":"just people that sit in front of"},{"speaker":"Carolyn Phillips","startTime":3408.18,"endTime":3411.75,"body":"a typewriter or a computer and"},{"speaker":"Carolyn Phillips","startTime":3408.18,"endTime":3411.75,"body":"just pound out words and tell"},{"speaker":"Carolyn Phillips","startTime":3411.75,"endTime":3416.52,"body":"you about the foods of the"},{"speaker":"Carolyn Phillips","startTime":3411.75,"endTime":3416.52,"body":"world. And open up your mind and"},{"speaker":"Carolyn Phillips","startTime":3416.52,"endTime":3420.33,"body":"then put away the cake mixes and"},{"speaker":"Carolyn Phillips","startTime":3416.52,"endTime":3420.33,"body":"make a real quick read, make a"},{"speaker":"Carolyn Phillips","startTime":3420.33,"endTime":3426.06,"body":"real cake from scratch and start"},{"speaker":"Carolyn Phillips","startTime":3420.33,"endTime":3426.06,"body":"to enjoy life through food. It"},{"speaker":"Carolyn Phillips","startTime":3426.06,"endTime":3430.14,"body":"all doesn't have to be frozen."},{"speaker":"Carolyn Phillips","startTime":3426.06,"endTime":3430.14,"body":"And microwave is more than just"},{"speaker":"Carolyn Phillips","startTime":3430.14,"endTime":3435.57,"body":"fuel. It's its passion. Its"},{"speaker":"Carolyn Phillips","startTime":3430.14,"endTime":3435.57,"body":"involvement in the world. It's"},{"speaker":"Carolyn Phillips","startTime":3435.6,"endTime":3439.65,"body":"excitement. It's being curious."},{"speaker":"Carolyn Phillips","startTime":3435.6,"endTime":3439.65,"body":"It's having a fascist"},{"speaker":"Carolyn Phillips","startTime":3439.65,"endTime":3443.97,"body":"fascination with the way other"},{"speaker":"Carolyn Phillips","startTime":3439.65,"endTime":3443.97,"body":"people have managed to survive"},{"speaker":"Carolyn Phillips","startTime":3443.97,"endTime":3448.62,"body":"and thrive. Just like food is"},{"speaker":"Carolyn Phillips","startTime":3443.97,"endTime":3448.62,"body":"just like, it's an odd avenue to"},{"speaker":"Carolyn Phillips","startTime":3448.62,"endTime":3452.16,"body":"go down. But if like if this is"},{"speaker":"Carolyn Phillips","startTime":3448.62,"endTime":3452.16,"body":"your passion, it is with mine"},{"speaker":"Carolyn Phillips","startTime":3452.58,"endTime":3456.51,"body":"really dive in headfirst mouth"},{"speaker":"Carolyn Phillips","startTime":3452.58,"endTime":3456.51,"body":"first, and just gobble up"},{"speaker":"Carolyn Phillips","startTime":3456.51,"endTime":3460.65,"body":"whatever comes your way. And"},{"speaker":"Carolyn Phillips","startTime":3456.51,"endTime":3460.65,"body":"you're just gonna be so fun. I'm"},{"speaker":"Chris Spear","startTime":3460.65,"endTime":3463.65,"body":"a big fan of food"},{"speaker":"Chris Spear","startTime":3460.65,"endTime":3463.65,"body":"and cooking. I assume that most"},{"speaker":"Chris Spear","startTime":3463.65,"endTime":3466.35,"body":"of people listening to this"},{"speaker":"Chris Spear","startTime":3463.65,"endTime":3466.35,"body":"podcast are big fans of food and"},{"speaker":"Chris Spear","startTime":3466.35,"endTime":3471.21,"body":"cooking. Hopefully some of them"},{"speaker":"Chris Spear","startTime":3466.35,"endTime":3471.21,"body":"will get your books and tackle"},{"speaker":"Chris Spear","startTime":3471.21,"endTime":3474.15,"body":"Chinese cooking at home. I would"},{"speaker":"Chris Spear","startTime":3471.21,"endTime":3474.15,"body":"love that. So if anyone's"},{"speaker":"Chris Spear","startTime":3474.15,"endTime":3477.15,"body":"listening to this, let us know"},{"speaker":"Chris Spear","startTime":3474.15,"endTime":3477.15,"body":"how it goes. Reach out to us on"},{"speaker":"Chris Spear","startTime":3477.15,"endTime":3479.97,"body":"social media, share those"},{"speaker":"Chris Spear","startTime":3477.15,"endTime":3479.97,"body":"pictures on Instagram and tag us"},{"speaker":"Chris Spear","startTime":3479.97,"endTime":3483.36,"body":"because I would love to see more"},{"speaker":"Chris Spear","startTime":3479.97,"endTime":3483.36,"body":"people doing Chinese cooking at"},{"speaker":"Chris Spear","startTime":3483.36,"endTime":3483.75,"body":"home."},{"speaker":"Carolyn Phillips","startTime":3484.26,"endTime":3487.14,"body":"Oh yeah. And"},{"speaker":"Carolyn Phillips","startTime":3484.26,"endTime":3487.14,"body":"I'm on Instagram, all the social"},{"speaker":"Carolyn Phillips","startTime":3487.14,"endTime":3491.1,"body":"media as well. So it's usually"},{"speaker":"Carolyn Phillips","startTime":3487.14,"endTime":3491.1,"body":"or Madame Hong, where the real"},{"speaker":"Carolyn Phillips","startTime":3491.1,"endTime":3493.08,"body":"madam home always"},{"speaker":"Chris Spear","startTime":3493.08,"endTime":3495.3,"body":"linked in the show"},{"speaker":"Chris Spear","startTime":3493.08,"endTime":3495.3,"body":"notes. So you'll be able to find"},{"speaker":"Chris Spear","startTime":3495.3,"endTime":3498.12,"body":"her on social media. I also"},{"speaker":"Chris Spear","startTime":3495.3,"endTime":3498.12,"body":"linked to books and articles"},{"speaker":"Chris Spear","startTime":3498.12,"endTime":3501.15,"body":"that I think are interesting. So"},{"speaker":"Chris Spear","startTime":3498.12,"endTime":3501.15,"body":"thank you. Make sure you all"},{"speaker":"Chris Spear","startTime":3501.15,"endTime":3503.25,"body":"check that out in the show"},{"speaker":"Chris Spear","startTime":3501.15,"endTime":3503.25,"body":"notes. Well, thanks again for"},{"speaker":"Chris Spear","startTime":3503.25,"endTime":3504.66,"body":"coming on the show. I appreciate"},{"speaker":"Chris Spear","startTime":3503.25,"endTime":3504.66,"body":"it."},{"speaker":"Carolyn Phillips","startTime":3504.87,"endTime":3506.85,"body":"Oh, this was a"},{"speaker":"Carolyn Phillips","startTime":3504.87,"endTime":3506.85,"body":"joy. I really enjoyed this."},{"speaker":"Chris Spear","startTime":3507.36,"endTime":3509.1,"body":"And to all of our"},{"speaker":"Chris Spear","startTime":3507.36,"endTime":3509.1,"body":"listeners. This has been Chris"},{"speaker":"Chris Spear","startTime":3509.1,"endTime":3511.5,"body":"with Chefs Without Restaurants."},{"speaker":"Chris Spear","startTime":3509.1,"endTime":3511.5,"body":"Thanks so much and have a great"},{"speaker":"Chris Spear","startTime":3511.5,"endTime":3515.67,"body":"week. You're still here. The"},{"speaker":"Chris Spear","startTime":3511.5,"endTime":3515.67,"body":"podcast is over. If you are"},{"speaker":"Chris Spear","startTime":3515.67,"endTime":3518.28,"body":"indeed still here. Thanks for"},{"speaker":"Chris Spear","startTime":3515.67,"endTime":3518.28,"body":"taking the time to listen to the"},{"speaker":"Chris Spear","startTime":3518.28,"endTime":3521.43,"body":"show. I'd love to direct you to"},{"speaker":"Chris Spear","startTime":3518.28,"endTime":3521.43,"body":"one place and that's chefs"},{"speaker":"Chris Spear","startTime":3521.43,"endTime":3524.73,"body":"without restaurants.org. From"},{"speaker":"Chris Spear","startTime":3521.43,"endTime":3524.73,"body":"there, you'll be able to join"},{"speaker":"Chris Spear","startTime":3524.73,"endTime":3527.67,"body":"our email newsletter. Get"},{"speaker":"Chris Spear","startTime":3524.73,"endTime":3527.67,"body":"connected in our free Facebook"},{"speaker":"Chris Spear","startTime":3527.67,"endTime":3531.15,"body":"group and join our personal chef"},{"speaker":"Chris Spear","startTime":3527.67,"endTime":3531.15,"body":"catering and food truck database"},{"speaker":"Chris Spear","startTime":3531.18,"endTime":3534.48,"body":"so I can help get you more job"},{"speaker":"Chris Spear","startTime":3531.18,"endTime":3534.48,"body":"leads. And you'll also find a"},{"speaker":"Chris Spear","startTime":3534.48,"endTime":3536.64,"body":"link to our sponsor page where"},{"speaker":"Chris Spear","startTime":3534.48,"endTime":3536.64,"body":"you'll find products and"},{"speaker":"Chris Spear","startTime":3536.64,"endTime":3540.18,"body":"services I love. You pay nothing"},{"speaker":"Chris Spear","startTime":3536.64,"endTime":3540.18,"body":"additional to use these links."},{"speaker":"Chris Spear","startTime":3540.18,"endTime":3542.58,"body":"But I may get a small commission"},{"speaker":"Chris Spear","startTime":3540.18,"endTime":3542.58,"body":"which helps keep the Chefs"},{"speaker":"Chris Spear","startTime":3542.58,"endTime":3545.91,"body":"Without Restaurants podcast and"},{"speaker":"Chris Spear","startTime":3542.58,"endTime":3545.91,"body":"organization running. You might"},{"speaker":"Chris Spear","startTime":3545.94,"endTime":3549.03,"body":"even get a discount for using"},{"speaker":"Chris Spear","startTime":3545.94,"endTime":3549.03,"body":"some of these links. As always,"},{"speaker":"Chris Spear","startTime":3549.03,"endTime":3551.4,"body":"you can reach out to me on"},{"speaker":"Chris Spear","startTime":3549.03,"endTime":3551.4,"body":"Instagram at Chefs Without"},{"speaker":"Chris Spear","startTime":3551.4,"endTime":3553.83,"body":"Restaurants or send me an email"},{"speaker":"Chris Spear","startTime":3551.4,"endTime":3553.83,"body":"at chefs without"},{"speaker":"Chris Spear","startTime":3553.83,"endTime":3556.65,"body":"restaurants@gmail.com Thanks so"},{"speaker":"Chris Spear","startTime":3553.83,"endTime":3556.65,"body":"much"}]}