Jody Scaravella is a second-generation New York Italian. He grew up eating his grandmother's Italian cooking, in Brooklyn, on a block with 15 other kids, all Italian.
When Jody lost his grandma, his mom, and his sister within a few years, he opened a restaurant in their honor, as a way of dealing with the grief. But the restaurant, Enoteca Maria, had a twist: the chefs were all Italian grandmas, or nonnas. After a few years, Jody started inviting grandmas from all over the world to cook at his restaurant.
Today at Enoteca Maria, the grandmas are the stars of the kitchen, and the place provides its own kind of therapy for everyone.
In this week's show, we visit Enoteca Maria's annual holiday party, one of the few days when all the nonnas come together. (That's Jody above, and the scene at the party below.) Dan is beseiged on all sides by grandmas trying to feed him, and we find out whether the restaurant has done for Jody what he hoped it would.
Interstitial music in this episode by Black Label Music:
- "Call" by Nona Invie
- "Saturn Returns" by Ken Brahmstedt
- "Mouse Song Light" by Ken Brahmstedt
- "Still In Love With You" by Steve Sullivan
- "Brand New Day" by Jack Ventimiglia
Photo courtesy of Enoteca Maria.
View Transcript
Speaker 1:
Ooh, advertisements. Yummy.
Dan Pashman:
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Dan Pashman:
You know, around the holidays you might get emails from people you love, you might get texts or Instagram messages or Snapchats from people that care about you, but there's still nothing like getting a card. It's a simple sweet way to let people know you care. So see what a card can do this season. Visit hallmark.com/sporkful to shop holiday cards for everyone on your list and use promo code Sporkful to get 20% off your card purchase.
Dan Pashman:
Can you walk me through the menu a little bit tonight? Tell me what are the foods that you see here?
Speaker 3:
Sure, so tonight we have spinach pie from Greece, paella from Algeria, Melanzane Parmigiana which is made from Naples. We also have a lot of desserts.
Dan Pashman:
Yeah, let's, let's go walk over to the desserts.
Speaker 3:
Sure.
Dan Pashman:
Oh my God.
Dan Pashman:
I'm at an annual holiday party where attendees bring incredible homemade dishes from all over the world to share. Now, this event is very exclusive. It takes place on a remote island and it's not open to the public.
Dan Pashman:
I'm having a lot of plates shoved in my face suddenly.
Speaker 3:
The spinach pie.
Dan Pashman:
The spinach pie, yes. Okay.
Dan Pashman:
What is this magical place where people fill your plate with all these amazing dishes? Well, the answer involves a guy dealing with the grief of losing his mother and the grandmas who saved him.
Dan Pashman:
This is the Sporkful. It's not for foodies. It's for eaters. I'm Dan Pashman. Each week on our show, we obsess about food to learn more about people.
Dan Pashman:
New York City is divided into five boroughs. There's Manhattan, Brooklyn, Queens, the Bronx, and then there's the one that's not so well known, the seemingly far away land of Staten Island. Staten Island is more residential than the other boroughs. It's closer to New Jersey than to the rest of the city. So it's kind of suburban, but kind of a city. It's like the upper peninsula of Michigan, which is actually attached to Wisconsin, not the rest of Michigan. It's one of those spots that legally is part of one place, but geographically and culturally is more part of another. So it ends up being this witches brew of cultures. To outsiders it seems like it's the same as everywhere else in that area, but all the locals know that place is just a little different.
Speaker 5:
May I have your attention, please. the ferry will be docking shortly. For your safety, all passengers are to remain off stairs, ramps and landings until the ferry has come to a complete stop at the terminal.
Dan Pashman:
To get to Staten Island, you can drive over a bridge. That's the only way I'd ever gone. And I always got across the bridge and just kept going to the bridge on the other side. So the only part of Staten Island I'd ever seen is the highway that cuts across it. So for my first real visit to this remote corner of the city, I went the fun way. I took the Staten Island ferry.
Speaker 6:
In Saint George, all passengers must exit the boat.
Dan Pashman:
Staten Island is home to about 450,000 people. By far the lowest population of New York's boroughs. And that gives it something of a small town insulated feel. I saw that as soon as I arrived, when the owner of the restaurant I was visiting, pulled up in his car.
Jody Scaravella:
I'm here for 12 years so everybody pretty much knows who I am and where I am.
Dan Pashman:
So you pulled your car up, you just double parked. That's not actually a space. And then you put an orange parking cone on the roof of your car.
Jody Scaravella:
Oh, I am working.
Dan Pashman:
This is Jody.
Jody Scaravella:
My name is Jody Scaravella and I own Enoteca Maria.
Dan Pashman:
I arrived at Enoteca Maria in the afternoon. A couple of hours before the party you heard at the start of the show. Because to understand what makes this party special, you have to understand what makes this restaurant special. And for that you have to understand Jody.
Jody Scaravella:
I grew up in an Italian family, so every Sunday and holidays, we would go to my grandmother Domenica. We used to call her Mima and she would cook up these huge feasts.
Dan Pashman:
Your grandmother was Sicilian?
Jody Scaravella:
Yeah. My grandmother on my mother's side was from Messina and Sciacca and my father's family is from Piacenza, which is around Milano.
Dan Pashman:
Jody has a bushy gray beard and round spectacles. Kind of like if Santa Claus lost 200 pounds and opened an independent bookstore. And you grew up in Brooklyn?
Jody Scaravella:
Yes, in Brooklyn. There was 15 kids on my block. We were all about the same age and they were all Italian. So my view of the world was very narrow, quite narrow.
Dan Pashman:
Jody's grandparents often may do with very little. So some of the Italian dishes he grew up with, aren't the ones that you find in most Italian restaurants today.
Jody Scaravella:
Dishes like the Capuzelle, which is the lamb's head that we have on the menu, that represents a time when that's all that they could afford. So for a few pennies, you got this lamb's head and then you had to feed your family with it and you had to figure out how to make it something beautiful, which my grandmother did many times. And now the ladies at the Enoteca do.
Dan Pashman:
How did your grandmother do it?
Jody Scaravella:
First thing you do when you get that is you drop it in a pot of water and you boil it for an hour just to clean it. And then, she didn't split the head. So we used to end up with this head sitting on a plate in the middle of the table with these big black eyes staring out. And it seemed so much bigger when I was a little kid. And then I remember my grandfather reaching over with his fork to screw out one of the eyeballs because the eyes go to the head of the household. I don't know why, but that's the way it ends up. And I was terrorized by this whole process.
Dan Pashman:
But yet you have it on the menu here.
Jody Scaravella:
It's kind of in honor of my grandmother because she used to make it so I have things on the menu that kind of bring me back.
Dan Pashman:
But it is interesting because so much of Italian cooking now, as Italian-Americans have assimilated into America, there's a lot of very nice Italian restaurants people go and spend a lot of money at. I think people may have sort of forgotten that so many of those dishes were born out of poverty.
Jody Scaravella:
I mean every culture has their starch. Northern Italian, they'll use rice. You'll see a lot of rice. Southern Italian, you'll see the pasta. Who's using Yucca and who's using potatoes and you know, something to fill the bellies. So those poverty driven dishes are very important to me. And I think they really represent the true nature of food.
Jody Scaravella:
Italians, nobody was wasting anything. And if there was any bread leftover from yesterday, they would take that bread and they would soak it in water. If they had milk, they would soak it in milk and mix that with the meat and they would expand that meat with this day old bread and you get a meatball, which is so much better than just meat or meat and breadcrumbs. And that's how we do it here. We make bread and then we let it get stale. We do.
Dan Pashman:
Yeah. Yeah.
Jody Scaravella:
And then we use it to create that meatball which you're going to love.
Dan Pashman:
Oh my God, I can't wait. What do you think about the fact that Italian food in America has become increasingly high end?
Jody Scaravella:
I think that there's a lot of wonderful chefs that do a great job interpreting what those dishes are supposed to be. Personally, I like to go right to the source so I want to meet that grandmother, where that recipe came from because she's that repository. She's the person that takes that culture forward and she got that from her mother and from her grandmother. So that's what I'm interested in.
Dan Pashman:
When Jody says he's more interested in meeting the grandmother the recipe came from, he doesn't just mean it metaphorically. This is actually the idea behind Enoteca Maria. All the chefs are grandmas or nonnas, Italian for grandma. From the time Jody opened the restaurant, this was how he wanted it.
Jody Scaravella:
I lost my grandmother about 20 years ago and I lost my mom, now it has to be 14 years ago, and my sister about 13 years ago. So I lost all those matriarchal figures in my life. I inherited a little bit of money from my mom. Her name was Maria. That's my grandmother and my sister, my mom right there.
Dan Pashman:
Showing their pictures up there on the wall.
Jody Scaravella:
So I named it after my mom. It's Enoteca Maria. And I think subconsciously I was just trying to comfort myself. It was a bandaid for my suffering. Trying to recreate that comfort zone. And everything that kind of happened afterwards, it just came out of that. None of it was planned.
Dan Pashman:
And am I right, from day one you had the idea that we're going to have grandmas in here cooking?
Jody Scaravella:
From day one, well, I put an ad in the Italian newspaper and American OG and it said, [foreign language 00:10:00] , which basically means we're looking for housewives to cook these regional dishes. And the place was being built out, so I invited all of these women to my home. I live about a 12 minute walk from here. And all of these ladies started showing up at the house with these dishes of food for me to try. And they came with their husbands and they came with their kids and they came with their grandkids and they came with their neighbors. And I had a house full of people with plates of food. It was like a Fellini movie and some of these ladies were grandmothers and all of a sudden you start to get all warm and fuzzy and that's how it was born.
Dan Pashman:
Jodi opened Enoteca Maria in 2007. He had a core group of Italian nonnas from the community as the chefs. For the menu, they just adapted the dishes they'd been cooking for years in their own homes for a larger crowd. And the response was huge. News outlets, Facebook fans, just a lot of buzz. And for good reason, I mean as Jody put it, these ladies have hundreds of years of cooking expertise coming out of their fingertips.
Dan Pashman:
So things were going well. Then 2015, eight years after opening, Jodi decided to make a change. He saw that while the chefs and the food were all Italian, the people coming to eat there were from all over the world. So he thought, why not let the food and the nonnas be too.
Jody Scaravella:
So I just felt it was right that we represent everybody's culture.
Dan Pashman:
Here's how it works now. Each night there are two kitchens running simultaneously. In one, an Italian nonna, Nonna Adalina prepares Italian dishes. In the other, there's a rotation where nonnas from all over the world take turns preparing their cuisine on different nights.
Dan Pashman:
So just list for me some of the non Italian nonnas who are regulars here and where they're from.
Jody Scaravella:
Well, yesterday Nonna Rosa from Lima, Peru cooked, and on Saturday, Nonna Carmen from Buenos Aires cooked. But there's also Sri Lanka and there's India and there's Syria, there's Palestine. And you'll meet most of those ladies tonight.
Dan Pashman:
Coming up, I attend Enoteca Maria's annual holiday party, which means I'll be in a room with 20 grandmas all competing to feed me. Stick around.
Speaker 1:
Time to cook up some advertisements.
Dan Pashman:
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Dan Pashman:
I'm sure this has happened to you. You're with your family. It's Christmas or Hanukkah or Kwanzaa. It's family time and ding. It's a mass text to say happy holidays and that's nice. I mean it's nicer than not getting a text, but I mean it feels a little impersonal. But when you get a card in the mail, you know that the person who sent that card really cares.
Dan Pashman:
And when your friend or loved one gets that card in the mail, this holiday season, it's going to make their day a little bit brighter. And that's going to make you feel good too. You could also fill your card with glitter. That's what my aunt Merrill does. You open up a card from Merrill and the glitter falls out all over you. So that's fun.
Dan Pashman:
Hallmark cards are beautiful. Some of the new hallmark cards, they sent me some samples are like works of art, so you send those to someone, they're going to be able to display that card for the whole holiday season and then everyone's going to come into their house and say, "Wow, someone must really care about you to have sent you such a beautiful card." So give it a try and see what a card can do. Visit hallmark.com/sporkful to shop holiday cards for everyone on your list and use promo code Sporkful to get 20% off your card purchase.
Dan Pashman:
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Dan Pashman:
Welcome back to the Sporkful. I'm Dan Pashman. Hey, make sure you check out last week's show with Chef Angie Mara taped live on stage. As she says herself in the conversation, Angie is relentlessly unapologetic. She explains why she hates being called a female chef and shy she'll never serve vegan dishes.
Angie Mara:
I didn't want to put things on my menu just to placate people. I think there's a lot of restaurants out there that have something for everybody and I knew from the get go that my restaurant wasn't going to be for everybody.
Dan Pashman:
Plus Angie talks about training in a restaurant that became notorious in the Me Too era and what she learned from that experience. The episode is up now. Check it out.
Dan Pashman:
Okay. Back to the show.
Dan Pashman:
The dining room at Enoteca Maria is long and narrow, lots of exposed brick and an open kitchen in the back. It was the night of the restaurant's annual holiday party, which is not open to the public. It's a potluck event just for the nonnas. And everyone brings something. One by one they came in, each with plates or aluminum trays filled with food covered in foil. I met an Italian nonna named Maria. So when she cooks in the second kitchen, it means there are two different takes on Italian food in the same night.
Maria:
Hello.
Dan Pashman:
Hi, how are you? I'm Dan.
Maria:
How are you? That's Nonna Maria.
Dan Pashman:
Nonna Maria, nice to meet you.
Maria:
Yeah, I cook over here.
Dan Pashman:
Okay, welcome. Merry Christmas.
Maria:
You too.
Dan Pashman:
Thank you. How long have you been cooking here?
Maria:
Three years.
Dan Pashman:
Three years. What are some of your favorite dishes to cook?
Maria:
Lasagna. Baccala Patate, Zucchini Parmigiana, [inaudible 00:18:00] .
Dan Pashman:
Oh, Zucchini Parmigiana, very nice.
Maria:
So a lot of things.
Dan Pashman:
Why is your lasagna the best?
Maria:
Because everybody likes lasagna.
Dan Pashman:
That's right. Yeah.
Maria:
Like [inaudible 00:18:14], you know ravioli.
Dan Pashman:
What is your favorite thing about working here?
Maria:
For me?
Dan Pashman:
For you. Why does it make you happy?
Maria:
Happy because I like to work. I like the people. Because when I was [inaudible 00:18:31], in Italy I have a bar.
Dan Pashman:
You had a bar in Italy?
Maria:
A bar in Italy. So I like people. That's my life.
Dan Pashman:
More nonnas came in and there were lots of warm embraces. They don't get to see each other that often since most of them work on different nights. There are about 30 nonnas right now. Some only cook once a year. Others cook every month.
Dan Pashman:
They plan their menus in advance and send Jody a list of groceries ahead of time. The Italian nonna who always works in the kitchen, Nonna Adelina, she lends expertise to the newer chefs who might be cooking for a large group for the first time.
Dan Pashman:
Next I met Dolly or Nonna Dolly. She's from Sri Lanka. She's been cooking at Enoteca Maria for about two and a half years.
Dolly:
I cook so many things. One is I make hoppers.
Dan Pashman:
What are what our hoppers?
Dolly:
Hoppers is a crepe.
Dan Pashman:
Crepe.
Dolly:
You can put a egg in the center.
Dan Pashman:
Okay.
Dolly:
Or you can put sampled milk. Thick coconut milk with sugar. That's known as the milk hopper. This cake I brought is what my mother, grandmother, what we make.
Dan Pashman:
What kind of cake is it?
Dolly:
Christmas cake. It's all fruits. Very sweet. Lots of calories I suppose.
Dan Pashman:
How old were you when you came here?
Dolly:
My thirties.
Dan Pashman:
And so what was the role of cooking and food for you here in the U.S.?
Dolly:
I came as a babysitter, so I used to cook there. Then that lady was also Sri Lankan, so she knew I could cook. So she used to tell me, "Dolly, if you can cook, this person wants this, this person wants this, they want rolls, they want cutlets."
Dan Pashman:
She had you cooking for the other families?
Dolly:
Her friends.
Dan Pashman:
Okay.
Dolly:
So everybody who came there to eat, used to thank me before they went. Saying the food was good because I used to cook.
Dan Pashman:
Right.
Dan Pashman:
Next I met Nonna Ploumitsa from Chios, Greece. Who was there with her daughter Maria.
Dan Pashman:
Hi, Ploumitsa?
Ploumitsa:
Hello. Ploumitsa.
Dan Pashman:
I'm Dan. Nice to meet you.
Ploumitsa:
My English not so-
Dan Pashman:
That's okay. Maria, I'm sorry. I know you just walked in. Do you mind if we chat with your mom a little bit? Maybe you can help, maybe you can translate?
Daughter Maria:
Okay.
Dan Pashman:
Okay. First off, just how long have you been working here?
Ploumitsa:
Two and a half years. I started September 26, 2016.
Dan Pashman:
So you don't need a translator.
Ploumitsa:
No, no everything. Yeah. No.
Dan Pashman:
How are you feeling before you came in here for the first time? I know your husband had just passed away. What were you feeling in your life?
Ploumitsa:
I'm so upset. I don't want to see nobody and I cry. My children work at a job. My, by myself in a home.
Dan Pashman:
You were by yourself?
Ploumitsa:
Yeah. Myself. So I'm crying. Maria saw me. So nervous.
Daughter Maria:
She was depressed at home and didn't have anything to do and so I saw the advertisement on the computer and I just said that this would be a nice distraction for my mother to get over her grief for my father. So this is how we began and I didn't even tell her really, I just told her let's just pass by this restaurant. I didn't tell her the real reason for it.
Dan Pashman:
Why?
Daughter Maria:
Because I thought that she would get overwhelmed. I said, why don't we just come to see this on your birthday, which was September 4th.
Ploumitsa:
Maria said to me come to Staten Island to see this restaurant with this ladies thing, the grandmothers. I say okay. And I came here and I met [inaudible 00:22:16].
Daughter Maria:
Nonna Maria was in the kitchen with Nonna Adelina and they were chopping tomatoes, they were cooking. So my mother just basically went straight for them in the open kitchen and they started, I think they were even hugging and stuff, but they don't even know each other. And then through their nonverbal communication, through their mannerisms, they started communicating and showing each other how they make their dishes. And so this is how they became connected right away.
Dan Pashman:
Ploumitsa says that most of the time she was married, her husband refused to let her work. There was a period where she defied him and found a job in a school cafeteria, but mostly she was at home. Now once a month, she's the chef at Enoteca Maria.
Dan Pashman:
What are some of the specialties of your island in your village?
Ploumitsa:
Everything. They make the octopus and they make eggplants, moussaka, eggplants with meat. Stew with potato and then carrots. Another one [foreign language 00:00:23:29]. Stuffed cabbage.
Dan Pashman:
Stuffed cabbage.
Ploumitsa:
Yeah. And they make every year. So now I'm very happy here to get very nice things for to make food for nice lady. That's it. I'm very happy.
Daughter Maria:
She has a big following. All these friends that she's just... And also we connected with people from her past because somehow CNN, I think CNN was here or something and so CNN in Greece got a hold of the story and then all of a sudden she became a little mini celebrity over there overnight and she was in all the newspapers over there.
Ploumitsa:
Wow.
Daughter Maria:
Even on the side, we at home, we make videos all the time of her recipes. I have her on a YouTube channel. This is like a second job for me.
Ploumitsa:
You're the social media director.
Daughter Maria:
Yes, I think so. I'm becoming, yeah. Once she started at the restaurant and the reception from the customers, I haven't seen something like this before. They were actually calling her from the kitchen to come and meet her. They were hugging her and they were like clapping for her and kissing her and it was just kind of like something I've never seen happen at a restaurant before. Yeah.
Dan Pashman:
After meeting all the nonnas, it was finally time to eat. Yeah. I'm excited for that one. Oh, I've been handed a plate.
Speaker 3:
Yeah. That looks amazing.
Dan Pashman:
Oh, thank you.
Speaker 3:
Melanzane here you go. [foreign language 00:24:55]
Dan Pashman:
I'm having a lot of plates shoved in my face suddenly.
Speaker 3:
You have to eat the spinach pie.
Dan Pashman:
The spinach pie, yes. Okay. Melanzane is a baked eggplant dish. There was paella and tuna cakes and Russian perogies. There was Dolly's Christmas cake and an Armenian dessert called [palkableat 00:25:10], similar to a donut. I mean I could go on and on. Then of course there was the spinach pie, the Spanakopita. It was made by Nonna Ploumitsa, who you heard a minute ago.
Dan Pashman:
This is the great thing about working with nonnas is that they all want you to eat.
Speaker 3:
They gave you something from Italy, something from Greece here you have.
Dan Pashman:
These are Spanakopita, this is homemade right here?
Speaker 3:
Yes. Homemade. Delicious. Sells out every time she makes them for us. Delicious eh?
Dan Pashman:
It's so good. It's so much better than the frozen ones at the grocery store.
Speaker 3:
That's true.
Dan Pashman:
I mean, the pastry. Just listen to this crisp.
Ploumitsa:
Everybody like the spinach. Yes, it's good.
Dan Pashman:
It's very good. Thank you.
Ploumitsa:
Take more spinach.
Dan Pashman:
I will. I will. I've got to make sure I try everything. I've got to tell Nonna Maria. I've got to grab a fork to try the zucchini parm.
Speaker 3:
Yes.
Dan Pashman:
I think Maria is going to get upset if I don't eat it very soon.
Speaker 3:
The forks are over there.
Dan Pashman:
Okay. I'm going into the zucchini parm.
Maria:
Zucchini Parmagiana.
Dan Pashman:
Yes.
Maria:
Okay?
Dan Pashman:
Oh my God. This is so good. Nonna Maria the Zucchini Parmagiana is bellissimo.
Maria:
You like it?
Dan Pashman:
It's very good. Yes.
Maria:
You don't like it, that's why I-
Dan Pashman:
Yes. So good.
Maria:
Maria make the Zucchini Parmigiana.
Dan Pashman:
You know a lot of times in America when they make parmigiana, they put lots of mozzarella cheese, but no parmigiana.
Maria:
No parmigiana. Yes.
Dan Pashman:
They don't know to put the parmigiana on the parmigiana.
Maria:
Yes, you're right. Salut.
Dan Pashman:
Salut.
Dan Pashman:
I was doing my best to try everything, but it was intense. You know how your grandma pushes food on you? Imagine a party with 20 grandmas where you're the only grandchild. They all wanted me to try the thing they made and they all wanted to make sure I liked it and when I did like it, they wanted me to have more. As the party progressed, trays of food started getting passed all over the place.
Dan Pashman:
Oh, what's that one? What's that one coming by?
Maria:
It's Larissa's.
Dan Pashman:
Larissa's.
Maria:
This is a Russian Pirozhki. I speak Russian.
Dan Pashman:
Okay. This is a Pirozhki, like a perogi.
Maria:
Yes. Pirozhki. Inside meat.
Dan Pashman:
Meat.
Maria:
Ground meat.
Dan Pashman:
Ground meat and onions. Okay. All right. I'm going in. Oh my God. The spicing on this one and the beef. I don't even know what that spice is, but it's so good. And it's got the sweet onions, it's salty and doughy. Every food at this event feels like a hug.
Dan Pashman:
Everything is so good, but I can't finish everything that these nonnas have been giving to me because I would literally die. But I also feel like if I leave some on my plate and they see that, that's going to be a problem. So I need to kind of discreetly do something with these plates. Discreetly dispose of them.
Dan Pashman:
In the end, I think I managed to try just about everything. As the party slowed down I checked in with Jody. He opened this restaurant 12 years ago after his mother and grandmother passed away. Now here he was surrounded by mothers and grandmothers. What do you think your mom and your grandmother would have thought of this crowd?
Jody Scaravella:
Well, you know, I only wish they were here now to celebrate this Christmas with us. That's my wish.
Dan Pashman:
Yeah.
Jody Scaravella:
Holidays are the hardest.
Dan Pashman:
Do you feel that opening this place has done for you what you hoped it would do?
Jody Scaravella:
That's a question that I ask myself often. I think you have to lose your mom, you kind of feel orphaned and it's very difficult. It was very difficult for me. I think this has helped me through that grieving process, but I think there's something about losing your mom that you never really get over that.
Dan Pashman:
That's Jody Scaravella from Enoteca Maria on Staten Island. My thanks to him as well as to Paolo, the restaurant's manager, and to Nonna Maria, Nonna Dolly, Nonna Ploumitsa, Ploumitsa's daughter Maria, and all the other nonnas for including me in their holiday celebration and for feeding me so well.
Dan Pashman:
If you liked this episode or any recent Sporkful, I hope you'll share it on social media. Tell your friends to check it out and please make sure you subscribe to the podcast in whatever app you use to listen. That way you won't miss the next one. You can even subscribe now while you're listening. Thanks.
Dan Pashman:
Next week, we hear your New Year's food resolutions for 2020 and I will unveil mine. What foods do we all resolve to eat more of in the new year? We'll find out. This show is produced by me along with our new senior producer-
Speaker 1:
Emma Morgenstern.
Dan Pashman:
Welcome Emma, and also associate producer-
Gofen Putobuel:
[Gofen Putobuella 00:30:46].
Dan Pashman:
Our editor is-
Tray Samuelson:
Tracy Samuelson.
Tray Samuelson:
And the show is mixed by-
Jared O'Connell:
Jared O'Connell.
Tray Samuelson:
Music help from Black Label Music. This Porkful is a production of Stitcher. Our executive producers are Chris Bannon and Daisy Rosario. Until next time, I'm Dan Pashman.
Nicole Taylor:
And I'm Nicole Taylor from Brooklyn, New York, reminding you to eat more, eat better, and eat more better.
Dan Pashman:
Over 400 years ago, Portuguese and Chinese influences intertwined to produce one of the world's first fusion cuisines, the food of Macao. It integrates spices from Malaysia, India, and Portugal. And the mix of cultures is apparent in Macao's epicurean scene as well as the destinations art, architecture, and cultural traditions. For more information, go to visitmacaochina.com. That's visitmacao, M-A-C-A-O, china.com.
Speaker 1:
Stitcher.
