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ZenKimchi on American Radio–Listen Online


Author: ZenKimchi

Joe McPherson founded ZenKimchi in 2004. He has been featured and sourced in The New York Times, The Wall Street Journal, The Los Angeles Times, The Washington Post, CNN, KBS, MBC, SBS, Le Figaro, Travel + Leisure Southeast Asia, Harper’s Bazaar Korea, The Chosun Weekly, and other Korean and international media. He has consulted for "Parts Unknown with Anthony Bourdain," The Travel Channel’s “Bizarre Foods with Andrew Zimmern,” Lonely Planet, National Geographic, Conde Nast Traveler, the PBS documentary series “Kimchi Chronicles,” and other projects in the UK, Canadan, and Australia featuring celebrity chefs such as Gizzi Erskine and Gary Mehigan. Mr. McPherson has written for multiple Korean and international publications, including SEOUL Magazine, JoongAng Daily, The Korea Herald, Newsweek Korea and wrote the feature article for U.S. National publication Plate magazine’s all-Korean food issue. He has acted as dining editor for 10 Magazine and was on the judging panel for Korea for the Miele Guide. He spoke at TEDx Seoul on Korean food globalization, at TED Worldwide Talent Search on the rise of Korean cuisine, and in New York City on Korean Buddhist temple cuisine. The company ZenKimchi International organizes food tours for tourists and corporations and acts as a media liaison for foreign and Korean media and local restaurants and producers.

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  • cynthia

    I thought the host of the show was a little disrespectful of the food culture here. It seems like whoever is covering the local food, always goes for the shock factor. Nobody talks about all the cool things. Some of the best bakeries are here, combining French technique with Korean ingredients. How about the great stir fry? Spicy pork with onions cabbage and peppers, yum!
    I enjoyed listening to the French guy talk about all of the beautiful leaves and greens here too. Really, people, this is good stuff. I’m pretty sick of the “fear factor” thing going on. Besides, how weird are our hot dogs and cheese? Don’t people know that real dill pickles are fermented the same way kimchi is? So, I guess it is all what you grew up on. I just wish people would be more open minded. I think that expanding our palates is like doing push ups, we get more flexable and strong as we push ourselves.

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