Delicious Stories: Food Adventures for the Mind, Body, and Soul with Katie Quinn & Mandy Lee
Original Air Date Wednesday, May 26, 2021
Food history is our history, there is no untangling the two. Industrialized food processing may be whittling away at our appreciation of how deeply certain foods are rooted in our families and culture but not everyone forgets. There are people who still lovingly employ age-old methods of food cultivation. In this episode, Positive Psychology Podcast Host Lisa Cypers Kamen speaks with two authors and chefs who translated their life journeys into recipes and their recipes into cookbooks. Katie Quinn’s hands-on approach has given rise to the revered tradition of fermentation. She shares highlights from her food adventures as documented in her book, Cheese, Wine, and Bread: Discovering the Magic of Fermentation in England, Italy, and France. And, Mandy Lee shares her experience of fusing foods from the East and West while living in a polarized, authoritarian culture from her personal story inspired cookbook, The Art of Escapism Cooking: A Survival Story, with Intensely Good Flavors.
Katie Quinn — Food Adventures:
- Curiosity drives Katie’s quirky and adventurous exploration of travel and food. [2:06]
- The history of cheesemaking in England is rooted in female labor. [7:12]
- Katie’s talks about her famous cheddar cheese brownies. [12:49]
- Finding her great grandfather’s birth certificate in a small town in Italy changed the course of Katie’s life. [17:07]
- In her book, Cheese, Wine, and Bread, Katie weaves in her personal journey making it more than a cookbook. [22:13]
- Katie Quinn describes her meeting with the consummate bread maker in France. [24:25]
Katie Quinn is a video creator, podcast host, and cookbook author. She thinks there is a story to be told everywhere and that food connects people. Every week she posts food and travel videos to her YouTube channel, QKatie, which has over 5 million views and 38,600 subscribers. Her slogan (and podcast title) is Keep It Quirky because she thinks life, both in the kitchen and out of it, is more enjoyable if you don’t take yourself too seriously.
Book: Cheese, Wine, and Bread: Discovering the Magic of Fermentation in England, Italy, and France
Katie Quinn Website
Keep It Quirky Podcast
@QKatie on Twitter
Q Katie on Facebook
@QKatie on Instagram
Mandy Lee — Healing Through Cooking:
- For Mandy Lee, escapism cooking is not a passion, it is a drug. [32:18]
- The Art of Escapism Cooking is a glimpse into how Mandy used cooking to cope during her six unhappy years in Beijing. [33:54]
- While traveling, Mandy is fascinated by how different cultures use different foods to create unique cuisine. [40:24]
- Mandy credits TV for teaching her how to cook. [44:01]
- Mandy describes her cooking theory and style and how cooking for humans is different from cooking for her pups. [48:45]
Mandy Lee founded her award-winning “angry food blog,” LadyandPups.com, in 2012 out of sheer frustration after moving from New York City to Beijing. She and her blog have been featured in numerous publications, including Saveur, FoodandWine.com, Yahoo, Food 52, and WashingtonPost.com. She lives in Hong Kong with her husband and pups.
Book: The Art of Escapism Cooking: A Survival Story, with Intensely Good Flavors
Lady and Pups Website
@ladyandpups on Twitter
Lady and Pups on Facebook
@ladyandpups on Instagram
This episode of Harvesting Happiness Talk Radio about food adventures is sponsored by:
Best Fiends — Playing games passed the time and was always a cure for boredom. One thing was and is certain… taking the time to play makes us happy. Best Fiends is a highly engaging digital universe that challenges you in a good way. The fun never ends on Best Fiends because there is always something new to explore. Download the 5-star rated mobile puzzle game on the Apple App Store or Google Play.
Are We Happy Yet? Eight Keys to Unlocking a Joyful Life — A boot camp manual for greater emotional fitness. Happiness waits for no one and sometimes we all need support. What is getting in the way of your happiness right now?
H–Factor: Where is Your Heart? — Lisa’s documentary film explores the journey of human happiness. Emotions are contagious and happiness is a universally desired state. We tend to forget we all have the freedom to be happy or the liberty to be miserable each day.
“People are always happy when they're traveling for the most part. It puts us in a state of curiosity where we are more open-minded and receptive.” @LisaKamen on @HHTalkRadio Click To Tweet“Curiosity as the driver for life is a game-changer.” @QKatie on @HHTalkRadio Click To Tweet“There's a long rich history of cheese making in England. Cheese-making in the states is influenced directly by the cheese-making England.” @QKatie on @HHTalkRadio Click To Tweet“Rewind five years ago, when I started my journey, I was a different person. A babe in the woods.” @QKatie on @HHTalkRadio Click To Tweet“A table with wine on it is a great table but a table with wine and food on it is amazing.” @QKatie on @HHTalkRadio Click To Tweet“Cheese, Wine, and Bread are the stars of the book. My personal journey is the narrative. It is so much more than a cookbook.” @QKatie on @HHTalkRadio Click To Tweet “Apollonia Poilâne is bread royalty in France and arguably worldwide.” @QKatie on @HHTalkRadio Click To Tweet “My book is about how I cope with my unhappiness by cooking, good or bad.” @LadyandPups on @HHTalkRadio Click To Tweet“I always start a recipe because I have a question to answer.” @LadyandPups on @HHTalkRadio Click To Tweet “TV taught me how to cook, not my mother and not my grandmother.” @LadyandPups on @HHTalkRadio Click To Tweet“During my traveling, I learned there is no such thing as authentic food. All foods, in some form or another, are fusion.” @LadyandPups on @HHTalkRadio Click To Tweet“If food did not evolve then we would be chewing on tree bark still.” @LadyandPups on @HHTalkRadio Click To Tweet“Wherever I am, I always try to re-imagine what a dish could be like.” @LadyandPups on @HHTalkRadio Click To Tweet
CONTINUE YOUR JOURNEY
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