Servant of Pod Home Cooking Episode 26
Sun, 1/10 11:31AM • 26:54
laughter, people, podcast, thanksgiving, feel, cooking, episodes, friends, quarantine, food, year, mango, book, ingredient, wrote, laugh, celebrating, person, frittata, questions
Sam Sanders, Hrishikesh Hirway, W. Kamau Bell, Samin Nosrat, Nick Quah
Nick Quah 00:01
I want to thank you guys beforehand for this conversation, because I've just spent this entire morning listening to right-wing podcasts for research.
Samin Nosrat 00:08
Oh, Nick! [Laughter]
Nick Quah 00:08
And I'm in a bad place right now.
Hrishikesh Hirway 00:10
Research for this conversation?
Samin Nosrat 00:12
Nick Quah 00:12
Samin Nosrat 00:13
Hrishikesh Hirway 00:14
Samin has some really extreme views about...
Samin Nosrat 00:16
I feel very strongly about the right wing of the turkey.
Hrishikesh Hirway 00:19
Ah, you beat me to... I couldn't even...
Samin Nosrat 00:20
Is that what you were gonna do? [Laughter]
Hrishikesh Hirway 00:21
Yes, that is what I was going to say! Wow, I can't even do it now. [Laughter]
Nick Quah 00:27
It's impossible to chat with Samin Nosrat and Hrishikesh Hirway for more than a minute without someone laughing. And that vibe--warm and delightful--is one of the ways their podcast, Home Cooking, has helped bring comfort to listeners.
Samin Nosrat 00:42
When people call, and I get to help them, that's easy and fun. All of us, it's just pure joy. It's easy and joyful. And if that's something that makes people happy, I'm happy to share it. You know? We've made a big fat whopping $0 on the show so far. [Laughter] We're not doing it for money, right? Like...
Nick Quah 01:05
You're doing it to fill your cup, essentially.
Samin Nosrat 01:07
Yeah, we're just... Yeah, totally! I'm just trying to get through COVID too, you know?
Nick Quah 01:15
from LAist Studios. This is Servant of Pod. I'm Nick Quah. This week: the joy of cooking with Samin Nosrat and Hrishikesh Hirway.
Nick Quah 01:36
Even if you haven't heard Home Cooking, you've probably stumbled across either Samin Nosrat or Hrishikesh Hirway's work. Samin is a chef and writer who wrote the best selling book Salt Fat Acid Heat, which was adapted into a Netflix show back in 2018. She also writes for the New York Times and has been featured on pretty much every cooking show you could name. And Hrishi is the creator behind the podcast Song Exploder, which launched back in 2014 and became a Netflix series this year, he also co-created The West Wing Weekly and produced Partners for Radiotopia and MailChimp. With such intense schedules, it's hard to imagine how Samin and Hrishi would cross paths, much less become friends.
Samin Nosrat 02:16
I have been listening to Song Exploder for years, I think since like, there were maybe just 10 episodes? I think that was around the time I found it.
Nick Quah 02:24
Oh, the very beginning, then.
Samin Nosrat 02:25
Yeah. Yeah, yeah, yeah. And yeah, and it's such a great podcast, and it has barely any Hrishi in it, which is why it's so good. [Laughter]
Samin Nosrat 02:38
So I was like, "Oh, I love this podcast." [Laughter] And I really became a fan of it, and the craftsmanship of it, it's just really beautifully made. And I am a super fan in that way where when I like something, I want to know about the person who made it, and the brain of the person who made it. So I started following him on Twitter. So I was a fan of Hrishi's for a long time. And then, when my book was being published, a week before my book came out, for my first public event, with Wendy MacNaughton, who illustrated my book, we did this event at Pinterest, the tech company. Hrishi was also on the slate of speakers. He was like, going up right after me. And I was really excited to get to experience Hrishi's talk. But then, because of the way the thing was, Wendy and I did our presentation and then we went back to sign books. So we totally missed Hrishi's talk, but he got a copy of our book, and he watched our talk, so I think he became familiar with our work, and started following me on Twitter, and then we became Twitter friends. And then it took, I think, what, two years? How long did it take to actually meet in person? That was 2016. And then we didn't really hang out until 2018.
Hrishikesh Hirway 03:44
That was 2017.
Samin Nosrat 03:45
Oh, that was... I always think my book came out in 2016, **** [Frustrated Noises]. [Laughter] I don't know why! Yeah, my book came out in 2017, and we didn't meet until 2018. So that's like a year.
Nick Quah 03:56
Well, is that how you remember it, Hrishi?
Hrishikesh Hirway 03:59
Yes, yeah. I got my copy of Salt Fat Acid Heat from Pinterest as sort of a thank you gift for doing the event, and I fell in love with it immediately. You know, before I was even out of the building, I was looking at it, and taking pictures of pages, and then I remember driving back to where I was staying. I took a picture of the cover of it and was like, "This book is amazing." And I tweeted it. And that was when I looked for Samin, to tag her, and I saw that she was already following me. I was like, "Oh my gosh!" And so then we started following each other, and then became just sort of like, DM friends for a while, and then she started coming down to LA for her TV show. And then that gave us an excuse to start hanging out in person.
Nick Quah 04:38
It wasn't until Thanksgiving of 2018 that the idea of a podcast even crossed their minds.
Hrishikesh Hirway 04:44
One of the times when Samin was here visiting she came over to my house and I was getting ready to make mango pie, which is a family recipe, a dish my mom made every Thanksgiving, and...
Nick Quah 04:56
It's also now famous, apparently.
Hrishikesh Hirway 04:58
Right? Yeah. [Laughter] Samin ended up writing about that mango pie in the New York Times, and the way that happened is also the way that our podcast started, in a way, because I was having trouble getting the result of the pie to be exactly the way that my mom's turned out. It's supposed to be this perfect kind of golden, smooth texture, this mix of cream cheese, and Cool Whip, and mango puree. And I kept getting these little white flecks in the texture of the thing, and it wasn't right, didn't look right, didn't feel right, and so I was a little sheepish to call my family. And instead I called Samin and I was like, "What do you think the problem is here?" [Laughter] After a few exchanges back and forth, she successfully decoded the problem, which was that I hadn't brought all of my ingredients to room temperature before combining them. And I was like, "Oh yeah..."
Samin Nosrat 05:50
You really elide over the part where I told you what it was right away and you doubted me. [Laughter] And then you called your sister and then she told you... [Laughter] the exact same thing, and then you were like, "Oh, Samin, yeah, you were right." [Laughter]
Hrishikesh Hirway 06:04
And then, after I made it and I was like, "Oh, it worked," like maybe two minutes later I called--or I texted, I can't remember--and I said, "Samin, this should be a podcast. Samin Nosrat: Chef Detective," where she solves the mystery of whatever is messing up your dish. And she laughed and laughed. [Laughter]
Samin Nosrat 06:27
Also, just so everybody understands, it was maybe six weeks after my show had launched on Netflix. I was still in the midst of what felt like a never-ending... I mean, it was many months long press tour.
Hrishikesh Hirway 06:40
Yeah, you were in LA to do a bazillion interviews.
Samin Nosrat 06:43
Yeah, and it was just it was really... You know, like, I was still in the middle of this whole thing. Like, I couldn't figure out... I was not in a position to be like, "Okay, cool. Let me start my next thing," you know?
Hrishikesh Hirway 06:54
Yeah. And I was also... I was making Song Exploder and The West Wing Weekly.
Nick Quah 06:58
Hrishikesh Hirway 06:58
Already, I was doing six to seven episodes of podcasts a month. So it wasn't really something that either of us could feasibly do at the time, but I liked the idea so much, and I...
Samin Nosrat 07:08
No, but also, like, within five seconds, Rishi was like... I would say, in less than eight hours, he sent me a spreadsheet. [Laughter] You sent me a spreadsheet.
Nick Quah 07:17
Is that how your brain works? Like, when you think of an idea, it's all spreadsheets for that point?
Hrishikesh Hirway 07:21
Well... yeah. Google...
Samin Nosrat 07:21
You would have like a full production schedule and budget. Like... [Laughter]
Hrishikesh Hirway 07:28
I think it was a little later before we got to that point, but at some point, I definitely--long before we actually launched--I did have a schedule and budget. Yeah, I definitely think in terms of Google spreadsheets, or at least Google Spreadsheets is a way for me to map out the jumble in my brain when I get excited about an idea. I'm like, "Oh my god, okay!" And then, you know, then I can lay it out there and be like, "Okay, look, now it's something that I can send to somebody else," and it doesn't just feel like idea vomit.
Nick Quah 07:54
So this is one of those rare situations when somebody goes, "This is a great idea for a podcast," that it actually is. [Laughter] So what were the circumstances that actually led to the creation of Home Cooking?
Hrishikesh Hirway 08:05
Samin did... She posted something on Instagram, in her Instagram stories, about offering advice or something for people who were hoarding beans, or about to hoard beans, and it was a relief to see something helpful in the middle of the chaos of all this, and especially a lot of the anxiety and fear that was gripping everybody. So I texted Samin, and I said, "Okay, maybe this is our podcast." Instead of Chef Detective, which would have been a more complicated, in-depth, kind of, uh...
Samin Nosrat 08:36
Like, highly produced thing.
Hrishikesh Hirway 08:37
Nick Quah 08:38
"Down the rabbit hole" kind of deal?
Hrishikesh Hirway 08:39
What if we just do what you're proposing here? You know, let's just answer people's questions, because everybody is going to be home cooking. We can call the show Home Cooking. She said yes right away. She just said, "Okay, are we doing this?" And uh... [Laughter] I went, "Yeah, I think so."
Nick Quah 08:56
Home Cooking has a simple premise: answering questions from listeners about what to cook with the food they have at home.
Samin Nosrat 09:03
Sometimes my favorite questions that we get--and I don't know if it was the very first episode, but definitely in the early episodes--are the ones where it's people who have really very specific and kind of extreme constraints. So there was a bus driver, for example, in Seattle. And this was before we had really clear information about... you know, this was when people were still wiping down their groceries when they brought them from the grocery store. Like we just didn't know exactly how COVID was transmitted. And so she just was like, "I'm not sure what I should bring for lunch, and I don't have a way to reheat it. And so what can I bring for lunch, that's not going to be refrigerated? What are some ideas?" You know?
Hrishikesh Hirway 09:46
And that'll last, you know? That'll still feel good for lunch.
Samin Nosrat 09:49
And still will be delicious, and then if I can't, touch it, I can still, you know... So that was kind of a way to help somebody that felt really meaningful. Or another person wrote, and they had a really extreme budget. It was a really extreme budget, it was maybe like $20 for a week, or something like that. Those are the kind of questions that are then sprinkled in with, you know, like, "My garden gave 4 or 3,000 pounds of cucumbers, what do I do?" You know, or whatever. [Laughter] Or, "I got way too many squashes in my CSA box, what do I do?" Or whatever, you know. There's all different kinds of...
Hrishikesh Hirway 10:24
We got a question from someone who had had COVID and had lost their sense of smell as a result, and the olfactory systems are related, and so, she could not taste, and she was like, "What can I eat that'll still feel pleasurable?" And that was a really interesting one to tackle as well.
Samin Nosrat 10:43
When a person loses the sense of smell, which... I think the percentage of taste that is smell is something like 75 or 80%, so without smell, you really can't taste much.
Hrishikesh Hirway 10:55
Samin Nosrat 10:56
That's called anosmia. Some weird factoids that will help you: spiciness, like as in pepper, hot pepper, is not a flavor, it's not a taste. It's a feeling. So spiciness does something to your actual body, and that has nothing to do with smell or taste. So it actually causes you pain. [Laughter] You know, that's like what... [Laughter] It's mild pain that we get used to and that we come to love.
Hrishikesh Hirway 11:23
Like this podcast, for you.
Samin Nosrat 11:24
Yeah, kind of like this podcast, exactly. [Laughter] I would say one thing that you could do is start introducing different kinds of chili oils, and jalapeños, and spicy spices, to create some sort of sensation in your eating.
Nick Quah 11:44
After the break: how Samin and Hrishi bring their experiences to their podcast and their Thanksgiving tables.
Nick Quah 12:01
Quarantine cooking is truly the great equalizer, because it's not just average joe listeners who are having a hard time. Home Cooking also features some well-known names and celebrities who are trying to make do with what they've got. Like what goes into Sam Sanders go-to quarantine dish?
Sam Sanders 12:17
I was like, trying to think of my most "struggle" frittata, and there was one time where I was like, "Everything needs to be out of the freezer and fridge before I go back to the grocery store." And I made one frittata where it was just like--I don't know why I had it--like a package of diced ham, and some frozen snow peas. [Laughter] And that was the frittata. And it was filling, and it worked, and it still looked pretty.
Samin Nosrat 12:38
Hrishikesh Hirway 12:38
Was it good?
Samin Nosrat 12:38
That sounds actually pretty good. Ham and peas is a pretty classic combo.
Sam Sanders 12:41
Ham and peas, ham and peas.
Nick Quah 12:43
Or, how W. Kamau Bell is making breakfast for his daughters.
- Kamau Bell 12:47
There's a thing that I have made for my kids for years, that I sort of stopped because I got busy, that is great for Juno. It's two-ingredient banana pancakes. You guys must know about this. You're a cultured people.
Samin Nosrat 12:57
Well, I heard about the two-ingredient banana pancake from Padma Lakshmi's Instagram a few years ago. [Laughter]
Hrishikesh Hirway 13:03
I've never heard about it!
- Kamau Bell 13:04
Oh, yeah, well, it's kind of brilliant, especially for kids, because all it is is a banana and two eggs. So it's just like, so you can feed them pancakes but also feel like they actually got something inside of them other than wheat and, you know...
Samin Nosrat 13:18
Maple syrup and stuff.
- Kamau Bell 13:19
Samin Nosrat 13:20
- Kamau Bell 13:20
Hrishikesh Hirway 13:20
Is it literally two ingredients?
- Kamau Bell 13:22
I mean you can put... you can spice it up. I'm sure Padma covered this, because she knows how to do stuff. [Laughter] But yeah, you can like... So I do mine with a little bit of baking powder, a little bit of vanilla and, and a little, just a hint, of cinnamon for the aromatics. I don't know if you guys know that word. [Laughter]
Nick Quah 13:36
And when the pandemic didn't end after the show's original four-episode run, Samin and Hrishi decided to just keep going.
Samin Nosrat 13:42
We were both happy to see the end of that four-part series. You know, and then after a couple weeks, we were like... We kind of missed it. I mean, I really like my friend, and we're both extroverts, and I love having a reason to be in constant contact with him--not that I need that, but--it's just a nice thing that we get to make, and we get to be in contact with outside world in this time when we're not really in contact with the outside world, and we missed it. We missed it. And I have to say there is a lot of joy in it for us and it feels like, as much as sure we're doing this thing to give some cooking advice to people, it feels like, really, people listen to it way more to get their mind off of the terribleness of the world. That's why we do it, and the point of it is, and it feels good to make something that is delivering that to people.
Nick Quah 14:31
Well, let's stay there a little bit. What do you... Where does the joy come from? Tell me a little bit about that for you guys.
Samin Nosrat 14:38
I mean, this is so sappy, but--and I'm not being sarcastic at all--but for me it's truly, I really love my friend, and I...
Hrishikesh Hirway 14:46
She's talking about me, by the way. [Laughter] She goes out of her way not to mention me specifically, but... [Laughter]
Samin Nosrat 15:01
I really love Hrishi. Now you have it on tape. [Laughter] For all of eternity, you can just put it on loop and play it over and over again.
Hrishikesh Hirway 15:10
I'm gonna make... You need a picture frame for audio. [Laughter]
Nick Quah 15:16
I think it's your doorbell, that's what it is. [Laughter]
Samin Nosrat 15:19
Or your ringtone! [Laughter]
Hrishikesh Hirway 15:20
Oh, my ringtone! Every time Samin calls, it'll be like, "I really love Hrishi." [Laughter]
Samin Nosrat 15:27
I hate myself. [Laughter]
Hrishikesh Hirway 15:29
There was an episode where I made... [Laughter] Where I edited Samin to say, "Hrishi, you are so smart." [Laughter]
Nick Quah 15:37
Wait, you just cut different words together? Like a deep fake? [Laughter]
Hrishikesh Hirway 15:40
Samin Nosrat 15:43
Anyway... I don't know, like, I don't know. I mean, Nick, does... You're like... This is a therapy moment right now. Like, if you really want to know, for me, a lot of what I have gone through in the last two years, as I, in the growth of myself and my role in the world as a public person, and as a, you know, with this platform that I have, and all the increased visibility that I have, and figuring out what it is people want from me, and how it is that I'm supposed to do that, and give people in the audience what it is that will bring them the greatest happiness, is I feel like I'm a conduit of joy for a lot of people. But in order for me to be that conduit of joy, I have to be feeling some joy. And I have not been feeling a lot of joy. Like I was already so burnt out going into this year, and already really depressed; I already had a big bout of depression even before COVID hit. This has just been a hard year, and it's a hard time.
Nick Quah 16:41
Yeah. Is it, to some extent, that both of you kind of understand what the other person's going through, in terms of being a public person?
Samin Nosrat 16:49
Definitely, I mean, yes. I don't want to speak for you, but I feel... I'm really glad to have someone going through a lot of the same stuff.
Hrishikesh Hirway 16:57
I feel like my job on the show is to... How do I put this?
Samin Nosrat 17:03
Love Samin. [Laughter]
Hrishikesh Hirway 17:06
Basically. [Laughter] My job is to sort of just set the pins up for Samin to knock down, you know?
Nick Quah 17:13
Hrishikesh Hirway 17:14
Yeah, exactly. And because I know how much people love her, and how much they get from her wisdom about cooking, and also just from the joy of her personality. The jokes are so dumb just because I'm trying to get her to laugh. Because, you know... Somebody on Twitter a couple days ago was like, "Samin's laughter is all the tonic you need for happiness," or something like that. I mean, that kind of sentiment. I see that all the time. And so I'm just... you know, I wish I had better, more sophisticated jokes, but I'm just gonna do whatever I can to get Samin to laugh and get that on tape, intermixed with her dispensing this really valuable insight for people. I'm not specifically someone who is equipped to be able to help people in this way, but I can help Samin help people in this way.
Nick Quah 18:06
That's not to say that Samin didn't question the concept of Home Cooking. She wasn't buying that a show with such a simple premise could have real depth to it.
Samin Nosrat 18:15
I've been thinking about food and podcasts for a long time, and how I could make an interesting, and enjoyable, and entertaining food podcast. It's a puzzle, because a lot of food podcasts exist. And they tend to be conversational ones, or some of them are sort of reported ones. But they're not... To me, food is such a thing that food and audio are not natural partners. You know? You want to see food, and smell it, and taste it. It's not necessarily the first medium I would think of for food. And I love storytelling. And for me food is just a way into storytelling. Something that would take a lot of time. Like, in a way I imagined it like a fun, silly food... kind of sister of Mystery Show or Heavyweight. You know? And those stories take a year, sometimes, to produce, that's a huge time commitment and so much labor from so many people, right? And so when all of a sudden, Hrishi said, "Hey, how about this thing where we just like, collect questions from people and record in a closet?" You know, in my mind, my immigrant child self was like, "No, that's taking the easy way out!" [Laughter] Like, you know, "That's the cheating way!" and I couldn't possibly...
Nick Quah 19:42
I can relate to that feeling. [Laughter]
Samin Nosrat 19:43
Yeah. [Laughter] "No!" And I just was like, "But if I'm going to put something out, it has to be the very best thing in the world, that's like the hardest, most epic thing that I could ever do." Like I could never put something out that's simple, and fun, and easy, you know? And so there was kind of an extended conversation where I was, I did have some doubt, and I was like, "Hrishi, are you really sure? Is this really the right thing? If I do this, does it take away that opportunity in the future? Will people be disappointed? Is it this dumb thing?" And I will say, it took me past those four episodes, but I did have this moment where I was like, "Hrishi, I was wrong." We have made something so joyful, and so beautiful. And you do such great work. I mean, Hrishi is so good at what he does. And I really went back and I apologize, I said, "I'm sorry if those original, like, insecurities and doubts that I had came off as any sort of doubt in your ability, because it really was about me, it wasn't about you, because you do such a great job." And he... Like, I sometimes listen, and I'll just laugh. And I'm like, "How did you create this silly, charming, joyful thing?" And then, you know, he composes all the music, and he puts it all together, and it makes this like, a podcast equivalent of pantry cooking during quarantine. It's like a quarantine cooking... [Laughter]
Hrishikesh Hirway 21:03
It's just a different idea. You know, just the need of it is different than telling that one long narrative story. It's like, how can we help people in the way that they need help right now? One of those things, I think, was really having something that would cheer them up. And this just felt like a direct way to respond to that.
Nick Quah 21:24
So this episode is kind of our Thanksgiving show, and I want to know what you both are up to for the holiday, and what do you think it's gonna be like to celebrate this year?
Samin Nosrat 21:33
I am going to go down to a friend's ranch in Southern California, where I'm like quarantining before, and I'm gonna... and then we're just going to cook a bunch together, and I'm going to be on a farm, and feels really... I'm excited to have something to look forward to, I've been looking forward to it for over a month. It feels important to have things to look forward to. [Laughter]
Nick Quah 21:54
Samin Nosrat 21:55
So, and they're, you know... She has three generations of her family are living there. So it actually will have that feeling of a family gathering, which will be nice. And I didn't grow up with Thanksgiving as a family holiday for me, so I've never felt like missing out if I'm not with my own family. So it's always been a thing where I gather with one group of friends or another. So to me, it's just, I'm excited to have something to do and somewhere to go. This is only the second time I'm leaving my house this whole time. So, but it does feel... I don't know, everything feels so upside down right now, so I'm so excited up somewhere to go. I, yeah, I feel I'm one of the lucky, lucky, lucky few who gets to go somewhere. And also because I live by myself and I'm just one person, I quarantine, and get tested, and I get to show up, and it's pretty uncomplicated for me. And also, I'm the cook. You know what I mean? Like, I'm excited to show up and cook whatever people want. I'm like, because that's the thing I've really been missing this whole time, cooking has been so un-joyful for me because cooking is not about food for me, cooking is about people. And there have been no people. So it's a big treat for me to get to have people to feed.
Hrishikesh Hirway 23:07
Honestly, for me, I feel like I'm celebrating Thanksgiving through our podcast. For me, Thanksgiving is such a family tradition. It was like, the big holiday in my house. I mean, starting with when I was maybe seven or eight years old, my family started hosting Thanksgiving every year. And it's really strange to have Thanksgiving without some contingent of my family here to celebrate with. But we've really ended up putting that spirit into the Thanksgiving episodes. So we're doing two parts. In the first part, we took on a bunch of listener questions, like we normally do; in the second part, which has not come out yet at the time of this recording, we're basically celebrating Thanksgiving the way that I imagined celebrating it in quarantine: we're calling our families. [Laughter]
Nick Quah 23:59
So, both of you are children of immigrants, and I ask this as an almost-immigrant myself, what is it like to merge your cultures into such an American holiday like Thanksgiving? Because for me, it's always been a bit of a block. I haven't personally really internalized Thanksgiving.
Hrishikesh Hirway 24:16
Oh, I think, well, one, it certainly helped me to start when I was so young, but our Thanksgiving was absolutely a hybrid event--it was a combination of an entire Thanksgiving dinner, with turkey, and mashed potatoes, and stuffing, and all that stuff, But then also because you can't have an Indian gathering, family and friends get together, without it also being a potluck. It was also a potluck full of Indian food. So, and my mom is vegetarian, she doesn't eat turkey, and so she would make Indian food. So we had, I think, probably the equivalent of like, three meals for 120 people for... [Laughter] Because we would actually have like 40 or 50 people, and all those people would bring food for everybody. It was really intense on the food side of things. But it was really nice because I always had, for me, Thanksgiving was always a combination of Indian food and Thanksgiving food together on the same plate.
Samin Nosrat 25:16
Which sounds so good, to be honest.
Nick Quah 25:17
Oh, yeah, that sounds amazing. [Laughter]
Samin Nosrat 25:18
So yummy and so good.
Hrishikesh Hirway 25:20
That was so nice, when Samin wrote about the mango pie, because that was... she wrote about that part of it. This Thanksgiving tradition, that is, you know, mango, so it has this really Indian flavor to it, but it's in the form of a Thanksgiving pie. And I was so happy that she saw that kind of hybridization, that, to me, represented entirely the spirit of what Thanksgiving was in my house.
Nick Quah 25:45
Well, thank you both so much. I really appreciate this, and I really love the show.
Samin Nosrat 25:49
Hrishikesh Hirway 25:50
Thanks so much, Nick.
Samin Nosrat 25:50
Thanks for your support.
Hrishikesh Hirway 25:51
Yeah, thank you so much.
Nick Quah 25:52
Good luck with everything.
Hrishikesh Hirway 25:53
Thanks for having us on.
Nick Quah 26:06
Servant of Pod is written and hosted by me, Nick Quah. You can check out more episodes at laist.com/servantofpod. The show was produced by Andrea Esuaje, Jessica Alpert, and John Perotti at Rococo Punch. Web design by Andy Cheatwood and the digital and marketing teams at Southern California Public Radio. Logo and branding by Leo G. Thanks to the team at LAist Studios, including Kristen Hayford, Taylor Coffman, Kristen Muller, and Leo G. Servant of Pod is a production of LAist Studios.