Nite Yun's guest appearances

Nite Yun

Salt & Spine

Best Served

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Edward Lee

Eric Rivera

Kwame Onwuachi

Mashama Bailey

Farmer Lee Jones

Matthew Raiford

Caroline Glover

Andrew Zimmern

Marcus Samuelsson

Ashley Christensen

Alison Roman

Vallery Lomas

Nigella Lawson

Bobby Stuckey

Brad Thomas Parsons

OwlTail

Nyum Bai

In this episode of ITW Menu Meeting Fall 2021, Jensen speaks to Nite Yun of Nyum Bai and Elle Jarvis of In The Weeds about breaking barriers through food, why Nite called her restaurant nyum bai, and how her parents were surprised that people wanted to eat Cambodian food.  Facebook.com/NyumBai Nyum Bai In The Weeds Heritage Dinners Information Virtual Dinner Tickets

In this episode of ITW Menu Meeting Fall 2021, Jensen speaks to Nite Yun of Nyum Bai and Elle Jarvis of In The Weeds about breaking barriers through food, why Nite called her restaurant nyum bai, and how her parents were surprised that people wanted to eat Cambodian food. <a href="//Facebook.com/NyumBai" rel="nofollow" target="_blank">Facebook.com/NyumBai</a> <a href="https://www.facebook.com/nyumbai.eats/" rel="nofollow" target="_blank">Nyum Bai</a> <a href="https://intheweeds.us/" rel="ugc noopener noreferrer nofollow" target="_blank">In The Weeds</a> <a href="https://www.intheweeds.us/lets-party" rel="ugc noopener noreferrer nofollow" target="_blank">Heritage Dinners</a> Information <a href="https://support.intheweeds.us/event/the-virtual-heritage-dinner/e343318" rel="ugc noopener noreferrer nofollow" target="_blank">Virtual Dinner Tickets</a>

BSP349: My Heritage Through My Food w/ Nite Yun of Nyum Bai - ITW Menu Meeting Fall 2021

Fish Jerky

After two years of perpetual hustle opening and sustaining Nyum Bai, her Oakland, California restaurant, chef-owner Nite Yun didn't realize the extent of her exhaustion. She's used a period of this pandemic to reset and refocus, to develop new rituals and learn treasured recipes from her mother. She joins us to discuss Cambodian rock and roll, making nom ansom and her ambitious and delicious plans to open a new iteration of Nyum Bai in June.

After two years of perpetual hustle opening and sustaining Nyum Bai, her Oakland, California restaurant, chef-owner Nite Yun didn't realize the extent of her exhaustion. She's used a period of this pandemic to reset and refocus, to develop new rituals and learn treasured recipes from her mother. She joins us to discuss Cambodian rock and roll, making nom ansom and her ambitious and delicious plans to open a new iteration of Nyum Bai in June.

NITE YUN: REFLECT, REST AND MAKE FISH JERKY

Leticia Landa

Nafy Flatley

This week, we’re excited to welcome some of the stars of the WE ARE LA COCINA cookbook and the—Leticia Landa, Nite Yun, and Nafy Flatley—to Salt + Spine, the podcast on stories on cookbooks.Tune in to hear this live podcast recording in front of an audience at The Civic Kitchen in San Francisco, which was recorded during our annual cookie swap.Leticia Landa is the deputy director of La Cocina, the San Francisco-based kitchen incubator that helps enable food entrepreneurs, particularly immigrant women and women and color. She joined the organization in 2008, as its third staff member, and has helped grow La Cocina into an internationally acclaimed nonprofit. Born to Mexican immigrants, Leticia is a seasoned home cook.Nite Yun is the chef and owner of Nyum Bai, her Cambodian restaurant in Oakland, Calif. that opened with much publicity in 2018. She was named the 2019 “Chef to Watch” by Eater and a Best New Chef by Food &amp; Wine and awarded the Vilcek Prize for Creative Promise in Culinary Arts. After serving her Cambodian dishes in various pop-ups, she opened Nyum Bai, which was quickly named one of the best restaurants in the country by several publications. “More importantly,” cookbook author Samin Nosrat writes about Nite for the TIME 100 Next list, “she is changing America’s relationship to Cambodia, one exquisite dish at a time.”Nafy Flatley is the founder of TERANGA, which produces a range of products—from juices to popsicles—that use the baobab superfood of her native Senegal. Nafy grew up enjoying baobab and visiting her grandparents’ village, which surrounded a large baobab tree. A graduate of the University of San Francisco, where she studied marketing and international business, Nafy initially worked in the tech industry. When he first baby was born, prematurely, she quit her job to better care for her family. Later, she turned to food and founded TERANGA in 2017. Today, TERANGA is the only U.S. company to sell bottled baobab fruit juice.--Featured Recipes:Nyum Bai’s Phnom Penh (Cambodian Noodle Soup) by Nite YunMafè (Peanut Stew) by Nafy FlatleyGet the Book:Omnivore BooksAmazon See acast.com/privacy for privacy and opt-out information. This is a public episode. If you’d like to discuss this with other subscribers or get access to bonus episodes, visit saltandspine.substack.com/subscribe

This week, we’re excited to welcome some of the stars of the WE ARE LA COCINA cookbook and the—Leticia Landa, Nite Yun, and Nafy Flatley—to Salt + Spine, the podcast on stories on cookbooks.Tune in to hear this live podcast recording in front of an audience at The Civic Kitchen in San Francisco, which was recorded during our annual cookie swap.Leticia Landa is the deputy director of <a href="http://lacocinasf.org/" rel="nofollow" target="_blank">La Cocina</a>, the San Francisco-based kitchen incubator that helps enable food entrepreneurs, particularly immigrant women and women and color. She joined the organization in 2008, as its third staff member, and has helped grow La Cocina into an internationally acclaimed nonprofit. Born to Mexican immigrants, Leticia is a seasoned home cook.Nite Yun is the chef and owner of Nyum Bai, her Cambodian restaurant in Oakland, Calif. that opened with much publicity in 2018. She was named the 2019 <a href="https://www.eater.com/2018/12/5/18118084/nite-yun-nyum-bai-eater-awards-breakout-star-2018" rel="nofollow" target="_blank">“Chef to Watch”</a> by Eater and a <a href="https://www.foodandwine.com/chefs/best-new-chefs-2019-nite-yun" rel="nofollow" target="_blank">Best New Chef</a> by Food &amp; Wine and awarded the Vilcek Prize for Creative Promise in Culinary Arts. After serving her Cambodian dishes in various pop-ups, she opened Nyum Bai, which was quickly named one of the best restaurants in the country by several publications. “More importantly,” cookbook author Samin Nosrat <a href="https://time.com/collection/time-100-next-2019/5718875/nite-yun/" rel="nofollow" target="_blank">writes about Nite for the TIME 100 Next list</a>, “she is changing America’s relationship to Cambodia, one exquisite dish at a time.”Nafy Flatley is the founder of <a href="http://www.terangajuice.com/about.html" rel="nofollow" target="_blank">TERANGA</a>, which produces a range of products—from juices to popsicles—that use the baobab superfood of her native Senegal. Nafy grew up enjoying baobab and visiting her grandparents’ village, which surrounded a large baobab tree. A graduate of the University of San Francisco, where she studied marketing and international business, Nafy initially worked in the tech industry. When he first baby was born, prematurely, she quit her job to better care for her family. Later, she turned to food and founded TERANGA in 2017. Today, TERANGA is the only U.S. company to sell bottled baobab fruit juice.--Featured Recipes:<ul><li><a href="https://saltandspine.com/featured-recipes/phnom-penh" rel="nofollow" target="_blank">Nyum Bai’s Phnom Penh (Cambodian Noodle Soup)</a> by Nite Yun</li><li><a href="https://saltandspine.com/featured-recipes/mafe-peanut-stew" rel="nofollow" target="_blank">Mafè (Peanut Stew)</a> by Nafy Flatley</li></ul>Get the Book:<ul><li><a href="https://omnivorebooks.myshopify.com/products/free-author-event-sun-june-9-caleb-zigas-leticia-landa-and-the-women-of-la-cocina-we-are-la-cocina-recipes-in-pursuit-of-the-american-dream-3-00-4-00-p-m?_pos=1&amp;_sid=9a84fc925&amp;_ss=r" rel="nofollow" target="_blank">Omnivore Books</a></li><li><a href="https://amzn.to/2ErGLtK" rel="nofollow" target="_blank">Amazon</a></li></ul> See <a href="https://acast.com/privacy" rel="noopener noreferrer nofollow" target="_blank">acast.com/privacy</a> for privacy and opt-out information. This is a public episode. If you’d like to discuss this with other subscribers or get access to bonus episodes, visit <a href="https://saltandspine.substack.com/subscribe?utm_medium=podcast&amp;utm_campaign=CTA_2" rel="nofollow" target="_blank">saltandspine.substack.com/subscribe</a>

How the La Cocina incubator has bolstered women- and immigrant-led food businesses