About this episode

Mark Bittman revisits a conversation with chef Sheldon Simeon about his culinary journey and cultural insights.

In this revisiting of a 2022 episode, Mark talks to beloved chef Sheldon Simeon about learning to butcher chickens in first grade, the divide between Hawaiian natives and tourists, and cooking for three days straight. Sheldon's on Instagram: @chefwonder, and you can get a bunch of his recipes on the Bittman Project! Shoyu Chicken:  https://bittmanproject.com/recipe/shoyu-chicken/ Loco Moco Gravy Rice:  https://bittmanproject.com/recipe/loco-moco-gravy-rice/ Mac Salad:  https://bittmanproject.com/recipe/sheldon-simeons-mac-salad/ Shoyu Dip with Sesame Crunch:  https://bittmanproject.com/recipe/shoyu-dip-with-sesame-crunch/ Garden Poke:  https://bittmanproject.com/recipe/garden-poke/ Maui Kale Salad with Sweet Onion Dressing:  https://bittmanproject.com/recipe/maui-kale-salad-with-sweet-onion-dressing/ Pan Sushi Dynamite:  https://bittmanproject.com/recipe/pan-sushi-dynamite/ Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts. Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food…

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