We’re talking many, many things Taiwanese food with Nancy Jeng and Felicia Liang, the author and illustrator of A Very Asian Guide to Taiwanese Food.

This episode we’re talking with Karen Chan, founder of Glow Books (@gloobooks.bsky.social) about not one, but two of her childhood favorites, Taiwanese tea eggs and her mom’s oxtail stew! If you’re hungry now you might want to go get a snack.

This episode we talk with author Kaila Yu ( @kailayu.bsky.social), new book Fetishized and her classic Taiwanese comfort food, Lu Rou Fan. We’re a little light on the food this episode but spend lots of time on Kaila’s new book, the fetishization of Asian women,

Whoops, we accidentally took a summer break. We just have so many kids and so little free time. But we’re back and we’re excited to talk with actor and marketer Sakura Nakahara about her favorite childhood dish that remains a favorite today, okonomiyaki.

We can’t even pretend to have chill about this. On this extra special episode, we interview the namesake of our mascot and inspiration for the title of the show, Waverly herself, the legend, the icon, Tamlyn Tomita!

We’re honoring AAPI month with one of our favorite local AAPI community leaders, Cynthia Huie, owner of On Waverly, an AAPI gift shop and bookstore in the heart of Chinatown.

This episode we pick up the soy sauce/restaurant kid threads with guest Eddie Lo. Now a food professional himself, Eddie talks about growing up in Chinese restaurant and being raised by amazing cooks, including his grandma, who would make him Hong Shao Rou, a braised pork belly dish.

On this episode we’re doing something a little different. In the spirit of March Madness we present to you, March Madness of Chinese Cuisine!

This episode we’re talking about everyone’s favorite cooking staple and condiment (please don’t @ us if it’s not your fave) soy sauce, with author and illustrator Laura G. Lee who has a new children’s book by the same name.

On this episode we are delighted to have all-around-knowledgeable-and-thoughtful-food-person, former SF Chronicle food critic, current columnist, and cookbook author @soleilho.com!

This episode we’re joined by cookie maker extraordinaire Amy Wong of Batch 22 Bakery. Lunar New Year might be a little behind us for the year but Amy’s dish, leen goh, is so classic and so beloved we’ll talk about it any time of year.

Oh hey!! It’s out first live episode ever!! Come join us for a special Lunar New Year episode as part of KALW’s Bay Made Showcase.

www.eventbrite.com/e/bay-made-s...