Good People, Cool Things
Good People, Cool Things

Episode 91 · 2 months ago

Eating Food and Holiday Treats with Madeline Cheyette and Catherine Wang of the Dished Podcast

ABOUT THIS EPISODE

It’s a podcast with podcasters! Madeleine Cheyette and Catherine Wang of the Dished podcast join the show to talk all things food. We’re diving into how cooking is an homage to both culture and creativity, what it takes to start a podcast, and some of the favorite guests Dished has had on the show—plus a scoop on a few episodes to come.

This episode also might have the most wholesome moment in the entire show, when Madeleine and Catherine share what they like best about each other. It’s a segment that will most certainly make you say “awww,” and I encourage you to reach out to someone you care about and tell them something nice. We’re making people’s days today!

Good people cool things as a podcastfeature and conversations with entrepreneurs, writers, musicians and other creatives. Get inspiredby their stories to do your own cool thing, and here's your host,Joey held. Welcome to good people, cool things. Today's guests are MadelineCheyette and Catherine wing of the dished podcast, where they interview local restaurateurs, entrepreneursand your favorite spots to eat and learn all about the inner workings because, as you may know, creating food for people is just a fascinating processand they're going behind the scenes to get you the goodies. It's almost asgood as eating that, but I mean, if you're really dedicated, you caneat, let's say, Voodoo donuts while you're listening to the episode wherethey chatted with Voodoo donuts. There's lots of goodies involved with all of that. We're talking about their favorite and least favorite foods, why they got intopodcasting in the first place and a very heartwarming conversation around what they appreciate abouteach other as cohosts. And after you listen to that, I want youwell to finish listening to the PODCAST. Don't pose it in the middle.Finished listening to the podcast and then go find someone that is special in yourlife and tell them what you appreciate about them, because, my goodness,I got the warm and fuzzies just listening to this and I can't even imaginehow Madeline and Catherine felt hearing from each other, because I was very lovelyall around. If you like to get in touch with good people cool things, you can reach out via facebook, twitter or instagram at GPCT podcast,or send an email joey at good people, cool thingscom. You can also supportthe show in a couple of different ways. There's the merch shop ongood people, cool thingscom and I wrote a book. It's called kind butkind of weird, short stories on life's relationships, and to see something thatyou wrote go from a word doc into a physical copy that you can holdin your hands is a bananas feeling and would highly recommend, a twelve outof ten much recommend. And you can buy it on bookshop, Barnes andnoble, Amazon, wherever you get your books. Search for kind but kindof weird as by me, and I hope it's even halfway as enjoyable asthis conversation with Madeline and Catherine of the dish to podcast. For people whoare not familiar with you, can you give us your elevator pitch, butcan you also tell us the type of elevator that we're writing on? Sure? So the elevator pitch. Katherine and I met in college and we nowhave a podcast together called dished. We are former college roommates and we metwhile we were in turning together at a startup in New York City and wereally bonded over how much we both really love food and also just talking topeople and hearing more about how they approached their careers. And so, aftercollege, we've both been working like in the workforce for two years and whencovid hit, I think we're both looking for something fun to do outside ofwork and we started talking about what if there was a podcast to highlight everyone'sfavorite neighborhood restaurant. So we started this podcast called dish, where we interviewthe founders of our favorite local restaurants. We've done a lot of really excitingones, like Voodoo donuts, has been a personal favorite of mine. Wegot to interview Lucas in from he runs jons of kitchen and New York,and it's been really fun to work on together. In terms of the typeof elevator we are on, it has to be something related to food.Thinking about this, I mean the best, I guess, analogy I could thinkof was the type of elevator were on. Is the elevator that Madeleineand I took going down from what like the forty second floor of purse towerwhen we were in turning together and we were Chie that's like we're Oh magazineand all those fun like, I guess female corporate magazines are in New York, and we would take that down and...

...try to figure out in that courseof time where we going to eat at lunch, like what, what shouldwe get? And so I think that the genesis of our friendship was there. So I suspect that's the elevator were on. Love it. I hopeit's a at least decently fast elevator. Forty two floors. Oh yeah,it's the kind of you like your pressure as you're going down, because I'massuming so fast. Always love a good at your pop on an elevator ride. I'm a fan of it. So you bonded over food, as wasjust it sounds like some kind of shared interests as well. But has foodalways been kind of a passion for yours or did this was there like acertain meal that kind of made you be like wait, I want to learnmore about everything around food, or it has it just always been an interestfor you? I guess contextually, a little bit of background on me.I grew up. I'm, I guess, Second Gen Chinese Americans. So myparents immigrated when they were thirty to the US and when they immigrated theirgrocery budget was like twenty dollars a week, and so that meant there was notime to be able to order out or eat out when I was growingup. For my parents, cooking was one a form of survival because itwas like, okay, we don't have money to be spending going to restaurants, and the second was money are cooking is a way not only to savemoney but also to connect back to the culture that they had come from,because in the US a lot of the fids that they liked weren't necessarily accessiblethat so they had to make it. And so my mom always jokes thatshe probably fed me into having a Chinese stomach because I'm probably a food Icould eat for the rest of my life and I think the realization that Ihad about that was in eighth grade when I left home for the first timefor like longer than just a few days. I was gone in New York fora week for school trip and I think we ate, I don't know, like normal things like sandwiches and pizza for a week and I went homeand I was like, you know, what I really want to eat rightnow is dumplings, and I was like how do we make those? Pleaseexplain, like what are the ingredients? And I think from them we've kindof had the tradition every time I come home from somewhere, to make dumplings, and I think that's like the first connection I have of realizing how importantcooking and eating at home and like having that connection to my parents and myculture was to me. I think food has just always been really like areally big source of fun in my life and my family definitely also really likesto eat. But Catherine is taught me so much about Chinese, American foodand also just food in general, and we really do have a lot ofgood memories from that first summer that we were studying together in New York,where we got to try out all these restaurants together and it was definitely ahuge source of fun for us that summer. And Yeah, I mean I have, like I was just also, I also just took a trip backto New York like a couple weeks ago and it was a little bit ofa nostalgia trip. I got to go to all these restaurants that Catherine andI had gone to together and I think it's always just been a source offun. And another thing I've realized in working is that food is a hugesource of creativity and it emulates a lot of what I'm a product manager andI think that food kind of encapsulate's a lot of what I liked about productmanagement, to where it's about creating something and testing it out and being ableto like see how people react, and I just think it's it's always beenfun and the only restaurant I've ever been banned from was in China. Sothat yeah, wait, we have to expand on that. woppened? It'sit's probably a less interesting story that I make it out to me, butI studied abroad in China back in college and we had a graduate student withus that spoke Mandarin, so she was essentially our guide throughout really anywhere wewent, because she was able to communicate...

...much better than we could via pointingand maybe I maybe knew a dozen words at that point and the pronunciation,I'm sure, was not great. So when we'd go to eat, we'doccasionally pick stuff, but a lot of the times we just asked her toorder. Yeah, like we trust her judgment. Go ahead. So shewent to a restaurant I honestly don't even remember the name of it. Itwas very good that we ordered a bunch of different plates, like everything wasdelicious. We're like we got to get back to this restaurant at some pointbecause it's so good. And we went back and we said just order everythingthe same that you ordered last time, because that was perfect. Let's justdo it again. So she orders and we got maybe like forty percent ofthe same stuff, but a handful of different things as well, and soshe was like, okay, I'm going to call over the the server and, you know, get this sorted out. So she calls him over. Theystart kind of, you know, going back and forth a little bit, and then he calls over someone else and it's like a manager and atone point a third person came over really quickly to and then they left.So it was just like the two of them just screaming at each other fora solid two or three minutes, just back and forth, and then likethey're all standing up, like our graduate student is standing up to to belike eye to eye with them, and then she just goes okay, okay, okay, and sits back down and she says they told us we're notwelcome here anymore. Wow, what city was this? This was in Shanghai. So I you know, wide variety of other options out there and Iimagine by now the statute of limitations. But it's possible they discreetly took apolaroid of us and have have it hanging up on the wall. Now.Yeah, that's a it's particular, probably particularly confusing, because I'm guessing youdidn't have much of the context. It was just like we not have togo. I loved it. Yeah, they did let us, to theircredit, they did let us finish up. They just said we couldn't come backagain after that. So, wow, we just down nicely. It's agood story, though. Yeah, that's why I love to travel.You get you get things like that it's good stuff. Now we talked alittle bit about some of the foods that you like, but this has beenan ongoing discussion. This episode are after Halloween, but we're recording it beforeHalloween. So there's always debates around the best types of Halloween candy and wedon't need to go down that route entirely. But I do want to call outcandy corn. Apologies of either of you like it. I find ithorrible. It's so disgusting, it's not enjoyable, and yet it always seemsto end up in my presence around Halloween, and so I'm curious. What's afood that you just don't like at all and can't stand? Who?I talked about this with my friends a lot. Actually. We call itlike the the unpopular opinion about food discussion. It's like, what's your hottest takeon food? Mine is pretty simple. I don't like condiments in general.So like I hate catchup, Mayo, mustard, like all of that.So I I don't know why exactly. I think that it'd be easier tosay that I started disliking them all at the same time, but Iactually think I dislike them all for different reasons. And so like, forexample, I think I have scarred by catchup when I ate school cafeteria catchupand it was so disgusting I was like I can't eat anything that like tasteremotely like this ever again, and so since then I'm not like catch up. I was in kindergarten and from Mayo. I was actually allergic to eggs fora long time. So I just didn't, I think, grow upeating it and so the first time I had it, like, it's kindof pass the point where your pallet can begin to accept it. And soanytime I have anything with it, I can tell I don't like it.I don't know why, and then I'll look at the ingredient lists I'll belike, oh, the Mayo. It's...

...pretty consistent. So I'm convinced thatit's not just like a psychological thing for me. Yeah, that's that's myhot take on food. I guess it's a good answer. I also don'tlike Mayo. I can eat it and like some things in small quantities like, for example, I think it's sometimes good in sandwiches, but I onlylike a little bit or like I do like Aoli. That's the one exceptionto the Mayo rule. But another thing I was thinking. I like mostfood I am Vegan, which means that I feel like sometimes it's hard toanswer this question because there's a lot of foods I guess I don't eat.But I don't really like drinking milk, like just plain milk or like soymilker, you know whatever, non dairy milk. I have a really hardtime like just drinking glass of milk. I like that. I as achild, I used to drink milk all the time. Yeah, hound itlike your sip and water or, I guess a beer if you're in,you know, really in party mode. I guess you could pound a beertoo, but I would drink milk like that. Yeah, and now,yeah, it's it's I would say the only times I pour a glass ofmilk on its own is if I'm having a chocolate chip cookie or Brownie yourself. That is an appropriate to do it. Yeah, it sounds great. Maybemaybe after this podcast it's cookies, it just dip. So you've alsogot your own podcast, as you were saying, the dish podcast, andI think as the the pandemic. I don't know the exact step, butI know podcast. The number of podcasts started since the pandemic has risen quitea bit because people have more time. That can make it happen, butI think a lot of people also jump into the idea of podcast or mayeven start the podcast without really realizing that a lot of work does go intoit to to make a good quality podcast. It does require some work. You'reobviously chatting with people and setting up interviews and getting, you know,some background information on what you're talking about. So this is a very cliched question, but take us through your podcasting process. I will say that whenwe first came up with the idea for the podcast, we kind of anticipatedthat soliciting guests and getting people to come on and talk to us would beone of the hardest parts, but I feel like it's actually been. Wefound that people are, in general, pretty open and willing to share,which has been like really nice to see just how we're acceptive people are toshare their stories. Yeah, I think, yeah, it's interesting because I thinkthat our process has involved over time. We definitely both I mean so Iwork as a consultant and Madelon's a PM, so both of us arelike spreadsheet people. We're definitely process creators, so that's probably helpful. But whenwe first started, I was honestly quite skeptical when Madelon approached like theidea of starting a podcast, because in my head I was like this soundslike a lot of work. I had done work on making documentaries and stuffin middle school, in high school, and I remember that process just beingextremely painful just in terms of the amount of preparation effort that goes into it, and I was like, I don't really know, that's like something we'regoing to be able to do, even though it is only an audio form. So I was like okay, like before we invest and goal in onthis, we should, you know, see if anyone wants to talk tous. Let's just test out like our kind of proof of concept by justreaching out to people and being like hey, we're interested in having conversations, likekind of you know how I built this style, making it feel conversational, just learning about how you built your your restaurant and knowing that our nichewas local restaurants, we reached out to local restaurants that we already were sortof connected to through our college community, and then immediately they responded and we'relike yeah, we'd love to chat.

We're like okay, so now weactually have to do this, figure out how it's gonna work, and soI think at that point we started to like iterate and figure out, okay, how are we going to actually approach these conversations, and what we initiallybuilt out us the skeleton, was we would have this intro call first withthe potential guests, after we reach out to them and say, okay,like let's chat for twenty minutes. We just want to, you know,get get rid of the awkwardness of, you know, the initial introductions sothat when you get into the conversation they already feel like they know you alittle bit. It's more comfortable. And then in that twenty minute intro wewould explain a little bit about the podcast. We would also we would also askthem a little bit more about what questions they have and what they whatthey might want to talk about over the course of the conversation with us,because, you know, everyone has different experiences with podcasts. Our first guesthad done so many he was like, I don't want to talk about myorigin story anymore. Like okay, we won't do that, it's fine,and other people are like, oh, we really want to talk about sustainabilityor community etc. And so we know that we can make sure that onthe day of the interview we have those questions that are ready to prompt thosestories and then we'll schedule the actual interview and the day of will interview them. And then the part that I think we didn't anticipate is just how muchcomes after that. Yeah, I mean I think that maybe we did alittle bit. Like that's where, when you say like podcast are a lotof work, like I think so much of it is outside of the actualconversation, that editing, in the social media, I think especially. Ithink I think we might have known a little bit while we were getting intobut it definitely is a lot of time. But I think that one thing that'sbeen helpful for me at least, is consistently checking back in with Catherineand one thing that Catherine said to me when we launched our very first episode, I was a little bit stressed and I was like everyone needs to hearthis, like we should be doing all this publicity and Yada, Yada,Yada, and I think happen. Said something along lines of like why arewe really doing this? And I think the answer for both of us isthat it's just been really fun and we both enjoy having these conversations and wealso enjoy having them to reflect back on and having them in that recorded formatfor us to to learn from and being able to make these connections with theserestaurants is also just been really fun. So I think that it is aton of work, but it has been nice to kind of have that reminderthat we can change it at any point because for us, is just forfun. Yeah, I think that's a good reminder because a lot, Ithink a lot of people do get into podcast thinking like, Oh, I'mgoing to be the next Joe Rogan and get, you know, get amillion dollar an episode deal from spotify or whatever that ended up being, which, first of all, no offense to the people that like Joe Rogan,but that it's just not the the types of podcasts that I want to listento. So I you know, Kudos to him for making it successful,but yeah, I definitely think it's so rewarding to chat to the types ofpeople that that you're talking to, and this obviously being an interview podcast aswell. There have been times tonight it's not one of them. I wasexcited for this podcast, but sometimes where I'm like hey, there's a lotgoing on, you know in life, like maybe the dogs have been barkingfor an hour beforehand and I'm just like, Oh, I hope you stop forthe recording session, and of course they don't and I have to editit out afterwards and I'm just, you know, do so nerve racked goinginto things and then I come out and I was like, Oh, thatwas great, like what was I so worried about? That was fantastic.Like it's always awesome to meet someone new and I think you learned so muchfrom doing podcast to just from the people that you meet. And then,on top of it, like I'm sure you've had trouble shooting along the way, we were like hey, I figured out something that was wrong with this, you know, audio workstation or you know, whatever the case might be, and when you solve that, you're...

...like all right, this is great. Yeah, absolutely. I actually think one like there are a few thingsthat come to mind with that, but one thing that I really like themmodel and suggested when we first started was we use this platform called Zencaster toactually record our interviews, because it's sort of like a helpful platform where youwere able to see people, but also the audio tracks are recorded separately soyou can edit out weird noises and stuff like that. But it is challengingbecause at the beginning Zen caster hadn't fully platform yet and so you needed todo a separate zoom and then do your audio recording on Zencaster. So justtrying to coordinate all of that was such a such a struggle. was thenight there. So people going to affect one and not the other. Youcould see them, but then you're going to be able to hear them orvice versa, and madeline and I were talking about like how do we,how do many sure this doesn't continually happen with our guests? After we hadissues with our first guests and we ended up writing up this like little howto guide of like okay, here's like the different steps, here's how wecan connect. Just you know, check it. And then that was actuallyone of the reasons why we've been scheduled. That initial in intro call is youget to do the trial run of all the tech problems you're going tohave and then day of, ideally you don't have any of those issues anymore, and so I think it was by iterating our process that we managed tokind of figure out how to like get better and faster at all of us. I feel like that was a little dig at me for having totally understandyou, because we have gone through it and I think there was one,guess where we literally had to reschedule the call five times. Yeah, becausewe could not connect with her for the life of us. So you aredoing much better than yeah. Yes, I used to use and caster backin the day as well. Do they still have this was always my favoritepart was they had like the little audio files that you could place. Youcould play like the little like did it. It did a while someone was talking, and I always thought that was we should check that out. Iguess there are so many features we haven't explored on the platforms were using.So, yeah, we've learned something new today. Excellent. Yes, Ilook forward to the next audio drop because I think you can upload your owntoo. So I don't know if you have, you know, a favoritelike blooper or something, but you could throw it. We do have likea nice woosh sound effect that I've heard people like in our intro so maybewe could start incorporating that she straight into the interview. Yeah, there yougo. Just, yeah, just turn into like a morning Dj talk show. Yeah, just got all all kinds of wacky sound effects throughout. We'llbecome the audio engineer in addition to the interviewer. I always like to askmusicians about their worst GIG and so I'd be curious what was your worst?Was the five having to reskeutle five times. Was that your worst podcast experience,or is there something even beyond that? That was pretty good. I thinkthat's probably the most frustrating because it like I felt like there was nothingthat we could have done differently, m and it's one thing to feel asense of Oh okay, like this was on us or this was on theother person. It was just genuinely baffling, and so that was definitely frustrating.I can't think I'm about worst experience. If I can definitely think of timeswhere I've walked in, are not walked in, clicked into the interviewand just not been in the head space and be interviewing. And I thinkjust transitioning into that mode sometimes it's harder than other times. Like there aretimes when you start and you're like, I'm already ready for like to havethis conversation, I'm in my social like mood, and then other times itfeels like it takes you a while to...

...kind of drag yourself into that mode. But I feel like I always leave every interview feeling better than I didbefore I went in. Yeah, yeah, I would agree with that. Ithink that. Yeah, the five rescheduling thing was definitely the most logisticallyfrustrating, but other than that I've thoroughly enjoyed like every episode we've recorded andI'm really happy with how they've all turned out as well. There is onein my head that I'm thinking of where I know I was like not inthe right head space going into that interview. There was just a lot going onand I was like just kind of out of it and Catherine said tome after we recorded, like are you okay? I was like, Ohman, but I think that editing helped a lot there and that one.So I guess. Yeah, I don't think our listeners mentioned anything. Yeah, so I think she got away with it. Yeah, but I thinkthat it's a good reminder to, you know, be intentional and in themoment when you're trying to do this, but it is sometimes hard to getthere. I need to share this with my former cohost for another podcast,because he there would be sometimes where he'd have, like if we'd record ona Thursday, for example, he'd have Thursday night football on in the background. Let's focus up. Yes, like you said, you can fix alot in editing. Yeah, maybe not always the focus, but at leastsometimes you can. You can get away with it, which is always nice. HMM. And having a cohost helps to like I think Catherine probably helpsme out there a lot, and so that also helps. Why I thinkMalan doesn't give herself enough cred of I think a lot of the time Ilove that she starts all of the interviews because it helps me just get intothe mode of okay, like I can listen and respond to the questions,but sometimes I think the intro starting off the interviews the hardest part. Thanks, Kathern. I think you just segued nicely into the next question here,which is a question you wish you were asked more frequently. And for Y'allit's what you appreciate about each other as cohosts. What I appreciate about Madelanwas a cohost. To be honest, I think the best part of workingwith madeline is that, like, I think she's both enthusiastic and also persistent. So I feel like, when I think about enthusiasm, I feel likemadeline is the person who first of all got me excited for the idea ofdoing a podcast in the first place and convinced me, no, this isgoing to be a good thing, like we're gonna have a great time doingand I got brought along for the ride and I'm so glad because I dothink it's been so fun and exciting. And she's the person who's always kindof the person that I'll talk to about, regardless of like what's going on inmy life, just kind of the things that like I'm reflecting on orlike experiencing, and she's always the person who's able to then kind of playit back to me and be excited for me or talk through things with me. And I think being able to work on the podcast with her means thatI talked with her more frequently and so I get to experience the enthusiasm moreoften, which is great. And then the persistence piece, I think,is something that I'm not great about, I think, is being able toconsistently kind of be on top of the different things that are going on.I think I've always been cognizant of an issue I have, which is thatI sometimes will say yes to too many things and overcommit on things, andso I'm I'm trying active as I get older, to be more conscious ofwhat I say Yes to. But I think that Manlin is the type ofperson who will also be good at kind of holding you accountable to things withoutit being like a pressure. She'll know to be able to kind of followup on things and check in on how things are going, and that's sortof the element of her that's able to push the process along of creation,and that's what I think is made us...

...be able to really solve that episodesat the Times that we have to have been able to have the quality thatwe've been able to keep up over the course of all of our recordings.So I think that persistence is something that I really appreciate. So sweet thereare a lot of things I appreciate about Catherine. We've also been friends fora while now, like how many years? Like son, it's been a whileand we've only been working on this podcast for like ten months. Butthere are many things I appreciate it about Catherine, but I think the twothat we're coming to mind were. One is that she asks like incredible questions, which is useful in many ways, and then she's also very like Idon't know if level head is head it is the right word, but I'llexplain what I mean. So with the first thing, like every guess thatwe've had has told Catherine that she asks amazing questions. I'm not kidding,it's incredible. But I think that it's also helpful, like not just inthe interviews but throughout the it means that throughout the entire process of developing thepodcast, I feel like when I don't know what to do, Catherine isthe one who's able to really like it's because you're very perceptive. So,like, if I'm confused about something or like flustered, you're really good atlike taking a step back and seeing the whole picture and reflecting and saying,like, okay, well, what are our goals for this podcast and likewhat is the process that we can implement to stop this from happening in thefuture? Like things like that. You're very you're very perceptive. You're veryreflective and I think like some sort of combination there means that you're like reallygood at seeing the big picture, which is Super Helpful, and I thinkit's also helpful for our guess, because it means that you ask questions wherethey're like Whoa, I didn't even see that coming. And then the secondthing is I think that we balanced each other out a bit in the sensethat if I'm stressed about something, I like I'm not very good at hidingit or like I feel a need to talk through it with someone, andCatherine is always the type of person who, outside of the podcast, to butin the podcast context, I know I can always go to her andsay, like, here's what I'm stressed about, I don't really know whatto do. Can you help me talk through it, and she's, Idon't know, like you're just very good at handling handling problems. I don'tknow to say. I guess that's why you're consultant, like I'm you're verygood at talking us through stuff and kind of helping us think through things ina very productive way. And there's probably a ton of other things that aren'tcoming to mind right now, but I would say those are kind of thethe first two so heartwarming. I think it's the end versus us in usthat we we joke about the Myers burag sometimes, and the part where MalinI are the like most different, I think, is that, like Ithink I'm an end and she's an ass, so I'm the big picture thinker andshe's kind of the detail oriented to think her. So probably is reflectedwhen we just talked about that was very heartwarming. Good job. I likethat question. I'm going to ask everyone that now well appreciate about? Well, I guess if there's just one of them it would be about something else, not their coast, but you know what I mean, like like agood appreciation here and there. And because we're all about speaking things into anexistence, is there a guess that you want to interview but haven't gotten toyet? I will say, like I said, like we've people have beenso respective receptive. Like I think when we first start at this, twoof the restaurants that came to mind that I really wanted to interview were Voodoodonuts, just because they epitomized like a corky restaurant chain that's grown a lotin my head and I was really excited about them. And then I wasalso really excited about a pizza chain in Berkeley that my family loves and wejust interviewed them yesterday. So but there...

...are definitely some. If I can, I could think I bought you a little bit of time, but Iwould say for me, I think I have too. The first we're aboutto manifest into existence already. So there's a gelato place that I've loved eatingat since I was in high school and they have the most incredible flavors andwhen my friends heard about the fact that we were going to be interviewing them, they, like multiple people texting me and asked, can you ask themif they're bringing back X, Y Z flavor? So I'm super excited forthat. We haven't done the interview yet, but it is in the works,so I guess it supplied. The people have to stay tuned because it'svery exciting and I'm really happy about it. I think the other one is there'sactually I don't know how this would functionally work, which is why wejust somehow have to manifest it. But I think one of my favorite memoriesof traveling with Madeline is when we were in Paris, we went to thiscreepe guy and in the Lattimo Rai area and he was just at this sortof like hole in the wall playing music. It was like a slightly rainy dayin Paris and so it is the evening time and he was having sucha blast making crapes and I felt like somebody who is a to sort ofenjoy life in that way has to have fun stories about the people he's seen, experiences that he's had, and so I don't know exactly how it wouldmanage to overcome some of the language barriers, but if it were possible, Ithink you would be really fun to be able to expand beyond just forus local restaurants in the US and be able to do something also internash.I guess you gave us a scoop on the gelato episode. Yeah, you'realmost off the hook, but we always like to end with a top threeand when this episode goes live, well, we'll have started hearing, I mean, if you haven't already maybe started hearing, Christmas songs all over theradio rack. Harry's already warming up her vocal cords and we've got, youknow, all kinds of decorations all over the place, but my favorite part, of course, is the holiday treats. So do you have top three holidaytreats? I'll start. I feel like I have to start by givinga shout out to my parents cooking, since I talked about the beginning aswell. So this is a holiday treat that isn't super common in the USbut is super popular in China. So in the winter, my favorite holidayis actually in February and it's not Valentine's Day, it's Chinese New Year.So Chinese new years, Lunar New Year, is sort of when the lunar calendarswitches over to the new year and there's basically fifteen days worth of requiredfoods that you're supposed to make an eat, and one of the required foods isthis dessert called the young gall which is, in direct translation, asticky rice cake. So it's a type of kind of like a Mochi likedessert where you usually have some red bean, maybe some lemons ass. So it'slike a little it's a little bit sweet, a little bit sticky,but it's always a fun treat and the reason why it's always made is becauseit's actually also a common em. So it also can be interpreted to meanevery year you kind of become better and every year everything gets better, andso that's a treat that my dad will only ever make in the new yearand we will all eat it together. So I think every time I haveit I'm like Ah, we're about to hit a new year and the Chinesecalendar, which is always exciting. So...

...that's my first one. My firstone this isn't tied to a specific holiday but more just like the time ofyear. My mom has a really good pumpkin bread recipe and she made hersecret is that she makes it with coboca squash. It's like the Japanese squashand it's so sweet and so good. So every time she makes that,I mean it just like does it a fall food? Yeah, it's moreof a fall food than a holiday food, but we make it around Thanksgiving andlike yeah, it's pretty good. That's my first one. HMM.Okay, my second one I actually discovered last year during the pandemic and I'veordered it twice now. It's in Leesburg, Virginia, kind of random, butso I live in the DC area. It's like a forty five minute drivefrom my house. My Dad and I were just driving along like therandom farmland of Maryland and ended up by this actual hole in the wall calledMom's Apple Pie, which apparently is a could following, because at the onthe day that we were there, as almost thanksgiving and there were, Icould you not like fifty people standing outside this tiny shack and I was likewhat is going on? So naturally I had to get in line and Igot this this apple pie and Barry Pie, but the Berry Pie that I gothad this piccan crust. That was incredible, like I'm not really ahuge pie person, but I had the pocan crass pie and I was likewait, this is actually insane. So we got that and we ate itfor part of Thanksgiving and I we went back on Pie Day this year andand celebrated again. Yeah, the next thing for me that came to mindwas like Thanksgiving stuffing. My family does a pretty typical Thanksgiving dinner, likewe'll do Turkey and stuffing and mass potatoes and stuff, but I feel likethis stuffing is always one of my favorites and what I really like is whenyou put chestnuts in it, I just think it tastes so good. It'snot a treat. Well, I don't know. We only doing dessert.I saw. Doesn't have to be treating. Doesn't have to be treat is,treat is whatever you want it. I mean my favorite Thanksgiving dessert isprobably Apple Pie. Kind of similar to your answer. HMM. You didlike a in you like a pie baking contest with your sister. Yeah,so one thing. So I mentioned I'm Vegan. No one else in myfamily is Vegan or even really close to Vegan, but I do have anine yearold little sister and one of her favorite activities is to have a competitionwith me about who can bake like the better thing, and we do likea Vegan version in a non vegan version. So yeah, last year we dida pieoff. It's pretty fun and mine was pretty good. It wasit was a good crust. So vegan pies that so were you? Wereyou the winner then? Well, I honestly can't remember. I think Ithink it might have been a tie because I think she did a different typeof Pie. So it was honestly a little bit hard to judge when I'mremembering, but my pie got eaten, which I feel like means it musthave been good enough for people. It's the side of a successful Pie,I would say. Yeah, okay, Um, my last one for holidaytreats. I'm I love cookies, like I think my favorite probably is justthe classic chocolate chip cookie. But last day I wanted to branch out andI was super bored at home because you know covid and so my friend HannahI come came up with this idea that we were going to bake tons ofcookies and do a holiday cookie box delivery to our friends who all lived aroundus, and so I think for Christmas I bates like six hundred cookies andI think my favorite one was probably the...

...we did like. Oh, Idid like a white chocolate orange zest oat mule cookie that I think I bakedprobably a hundred fifty of and according to all my friends, that was thefirst one that disappeared and I think that was true in my house. Sothat one was a new favorite that I discovered last year. Yeah, Iwas going to say I think my third favorite. My family's a big fanof chocolate, so I feel like I always associate Christmas with like getting boxesof chocolate, because that's always something in the stockings that we get. SoI guess in my head, when I'm picturing is like your typical seas candies, like truffle box, as a favorite treaty, which truffle goes first?Well, so of my family does is we cut each one in half sothat you can see what's inside. And also I have a pretty big family, so I guess we need to share, like the really good ones. Usuallythe caramels disappear pretty quickly in our house. Do you feel like thatruins the surprise? It's good to know. Mean, someonoeuld definitely say so,but when you have a lot of siblings, it's nice to because otherwiseone person gets all the CARAMEL. This way at least you're like sharing things. Yeah, we don't cut ours open, but my parents and I are thepeople who like get the truffle box and then we'll be reading the themanual. Yeah, that comes with it, but we have an excuse, whichis that I'm allergic to peanuts, so if I pick the wrong oneI might actually die. That's why we do it. That's right. Yeah, I think, I think I've done reading the manual because, yeah,because sometimes you're like what is this spiky chocolate one. Yeah, and itturns out it's like Tu Maric or something, and you're like yeah, chocolate,but I also are family always has frango mints for us when we comehome and my sister and I will usually destroy a box within hours, ifnot minutes, of arrive. Yeah, Love, love, I won't metaland Catherine, this was fantastic. Thank you so much for taking the timeto chat. If people want to listen to these upcoming episodes, maybe tuneinto the Voodoo donuts or all the great episodes that you've done. Where canthey find you? We're on spotify and apple podcast at dished, so thename is dies hed and you can also find us on instagram at dish podcast. Fantastic. Well, thank you again for taking the time to chat.This is great and I'm glad I did this right before dinner because I havea crazy already. Yeah, you'd everything. Yes, yeah, yeah, thanksfor having us. We had a good time to yeah, thank youso much. We had so much fun, of course, and we got toend with a Corny joke, as we always do. What do piratespay for corn orn? I don't know. Yeah, what do they think?Very go a buccaneer's pretty good. That's good. Nice of it.Good people cool things is produced in Austin, Texas. If you were a fanof this episode, go ahead and hit that follow button. That helpsmore people here the show. You can send me a message Joey at goodpeople cool thingscom. Thank you to all of the guests who have been ongood people cool things and check out all the old episodes via good people coolthingscom. As always, thank you for listening and have a wonderful day.

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