Chef Roy Choi calls himself a Street cook.
Like Roy Choi, she was born in Seoul, South Korea, and moved t.
She is also co-founder of READERS to EATERS, publishing books to promote Food literacy.
She\'s a national speaker on Food trends and consults with organizations from university campus dining to Google Food and has been featured in the New York Times.
June Jo Lee is a Food ethnographer, spending her days visiting kitchens, dining rooms, and markets to understand how America eats.
Learn more about her at jacquelinebriggsmartin.com.
Vernon, Iowa, and tries to eat kimchi everyday.
She lives in Mt.
She enjoyed home cooking while growing up at her family farm in Maine, but also liked sampling from the Korean taco truck, ramen and congee at Roy Choi\'s restaurants while doing research for the book.
Alice Waters and the Trip to Delicious, the second book in the series, received a starred review from School Library Journal and was named a CCBC Choices by Cooperative Children\'s Book Center.
Farmer Will Allen and the Growing Table, which was named an ALA Notable Children\'s Book and a Best Nonfiction Books by School Library Journal, was the first of her Food Hero series on people who changed what and how we eat.
Jacqueline Briggs Martin is the author of many award winning children\'s books, including Snowflake Bentley, winner of the Caldecott Medal.
Together with Food ethnographer June Jo Lee and internationally renowned graffiti artist Man One, they bring an exuberant celebration of Street Food and Street art.
Won\'t you join him as he makes good Food smiles? Jacqueline Briggs Martin, author of the Caldecott Medal winner, Snowflake Bentley as well as Farmer Will Allen and the Growing Table, and Alice Waters and the Trip to Delicious continues her Food Heroes series with Chef Roy Choi on people who change what and how we eat.
People smiled and talked as they waited in line. Food culture.
So remixing Food from the streets, just like good music--and serving it up from a truck--is true to L.
A.
It also means culture, not only of Korea where he was born, but the many cultures that make up the streets of Los Angeles, where he was raised.
For Chef Roy Choi, Food means love.
It is the love and cooking talent that Korean mothers and grandmothers mix into their handmade foods.
Sohn maash is the flavors in our fingertips.
He wants outsiders, low-riders, kids, teens, shufflers and skateboarders, to have Food cooked with care, with love, with sohn maash.
Chef Roy Choi calls himself a Street cook
