In this episode, I pass the mic to Charles Wong of Umamicue and Episode 182. He hosts Shawn Smith of Heffer BBQ along with brothers Sam and Stephen Lee of K-TEX BBQ. They share their individual journeys into BBQ and where they’re currently at. They share notes on what has and hasn’t worked, manifesting a brick and mortar, and reflect on what Chicago BBQ can be. It was truly a pleasure to take a back seat as they went to depths I could have never gone to. I hope to host more of these roundtables in the future.

https://www.instagram.com/umamicue

https://www.instagram.com/therealhefferbbq

https://www.instagram.com/ktexbbq

John Carruthers didn't set out to raise $100,000 for Chicago nonprofits. He just wanted to do something that felt useful when the world stopped making sense.

When the pandemic hit, John — a writer and lifelong pizza obsessive — felt the helplessness that most of us did. What started as a weekly family ritual became something stranger and more beautiful — a secret alley pop-up, where strangers donate to John’s monthly charity of choice, show up to an alley, and eat great pizza.

That's Crust Fund Pizza. And it's become one of the most quietly meaningful food projects in this city.

In this conversation, we reflect on the current state of journalism, how John fell in love with Chicago, and how his love of making pizza has taken him across the world.

Find John at crustfundpizza.com and on Instagram at @nachosandlager

Yuta Katsuyama moved to Chicago to study design and business — and quickly noticed something missing: onigiri. What started as a personal craving became a brand now stocked on over 60 shelves across Chicagoland. Yuta talks about bridging Japanese food culture and American entrepreneurship, and what it means to build something from pure necessity.

https://www.onigirikororin.com/
https://www.instagram.com/onigirikororin_riceballs/
https://www.instagram.com/yuta.kororin