Marcus Samuelsson Says French Cuisine Isn't The Gold Standard (Reheat)

Chef Marcus Samuelsson was taught in culinary school that French cuisine is the gold standard of cooking. One day, he realized, “somebody lied." Samuelsson, a black Swede and the youngest chef to ever receive a three-star review from The New York Times (at age 23), has forged a new culinary ethos that permeates his restaurants in Harlem, Montreal, and London.

Speaker names marked ? are inferred from speaking time and the show’s known hosts — they are not voice-verified.

• 0:00Dan Pashman?

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• 0:29Speaker 01

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• 0:59Dan Pashman?

  Hey, everyone. Dan here with a reheat for you, featuring the one and only Chef Marcus Samuelson. He has become a TV star and an internationally recognized chef. You may know him from his flagship restaurant, Red Rooster Harlem, which combines Swedish and Ethiopian food, and a lot more, into dishes like cornbread with lingonberry butter and a take on fried chicken called hot honey yardbird. Marcus and I talk about how his grandmother Helga informed his relationship with food and his approach to getting to know Harlem. You really get a sense of how Marcus's life has shaped his approach to food. Now, remember, there's an episode of The Sporkful you want us to reheat. Drop me a line, send me an email or voice memo to [email protected]. Tell me your first name, location, what episode you want to hear, and why. Thanks so much, and enjoy.

• 1:44Dan Pashman?

  This episode contains explicit language.

• 1:48Dan Pashman?

  So, we're gonna get things kicked off right, right now. Your phones are off, and I'm gonna say this is The Sporkful. It's not for foodies. It's blah, blah, blah. You know how it goes. And then I'll say, "We're coming to you from the Museum of the City of New York." In New York? Is that redundant? That feels... I'm just gonna say, "We're coming to you live from the Museum of the City of New York." I think it's obvious that we're... That's in New York. Don't you think? Okay, we're producing this as we go. All right. This is The Sporkful. It's not for foodies, it's for eaters. I'm Dan Pashman. Each week on our show, we obsess about food to learn more about people, and we are coming to you live from the Museum of the City of New York.

• 2:41Dan Pashman?

  Thank you all so much for being here. It's great to... Thank you all. Anyway.

• 2:48Dan Pashman?

  I'm feeling punchy tonight.

• 2:52Dan Pashman?

  Back in 1995, when Marcus Samuelsson was at a Swedish restaurant in New York called Aqua Veet, he became the youngest chef ever to get a three-star review from the New York Times. He was 23 years old. Today, his flagship restaurant, Red Rooster Harlem, combines Swedish and Ethiopian cuisine, soul food, and more into dishes that have helped launch an empire. The menu includes cornbread with lingonberry butter, a salad with berbera vinaigrette, and his own take on fried chicken, a hot honey yardbird. Red Rooster Harlem is a restaurant that seeks to break a lot of the old culinary rules about what and who belongs in which restaurant. Today, Marcus has restaurants all over the world, including a new one at the Four Seasons

• 3:37Dan Pashman?

  in Montreal. He's the author of multiple bestselling books and the host of the PBS TV show No Passport Required. His new audio cookbook, Our Harlem, is on Audible now. Please welcome Marcus Samuelsson.

• 3:56Speaker 02

  Thank you for having me.

• 3:59Speaker 02

  How are you?

• 4:00Dan Pashman?

  So, Marcus, welcome.

• 4:01Speaker 02

  Thank you.

• 4:01Dan Pashman?

  Great to have you. I want to start right off, I just want to get right into the hard-hitting questions.

• 4:05Speaker 02

  Get into it.

• 4:06Dan Pashman?

  You write in your memoir, "Herring is the classic Swedish fish."

• 4:13Dan Pashman?

  But isn't Swedish fish the classic Swedish fish?

• 4:19Speaker 02

  That's brilliant.

• 4:22Speaker 02

  You know, I think that at this point, the Swedish fish is the Swedish... is the classic Swedish fish. So, with the Swedish fish has evolved. We started as a herring country, and we became a gummy fish.

• 4:40Dan Pashman?

  Well, I don't know if you can help me unlock a mystery. I actually have a box of Swedish fish here on stage, and I don't know if you know about this, Marcus, but there's a big mystery around the red, which is the original color, Swedish fish. No one knows what the flavor is.

• 4:55Speaker 02

  I didn't even know these things had flavor, because it's just color.

• 4:59Dan Pashman?

  Well, we're about to find out.

• 5:00Speaker 02

  We're about to find out.

• 5:02Dan Pashman?

  All right. Here's the package, little sound effects.

• 5:08Dan Pashman?

  All right, I'm opening it up for you.

• 5:10Speaker 02

  Is it too late to wa... Is it too early or too late to walk off the stage? I don't know which one it is.

• 5:18Dan Pashman?

  What do you think? So...

• 5:24Dan Pashman?

  Oh, you're smelling it. So, you're a pro. Oh, you're tearing it up. You're much more professional than I am.

• 5:27Speaker 02

  No, no, no. But, you know, it has that very bubblegummy sort of nose, and so I would say it is like a... I think it hints towards raspberries and strawberries, but that artificial version.

• 5:49Dan Pashman?

  Some people have suggested that it is lingonberry flavor.

• 5:53Speaker 02

  No. No. Lingonberry is very tart. It's more cranberry than that, but I would say it smells artificial summer. Like, if somebody's in a factory and says, "This is what summer smells like, Swedish summer, like, you know, midsummer," that it has that flavor.

• 6:12Dan Pashman?

  Okay.

• 6:13Speaker 02

  You know?

• 6:14Dan Pashman?

  So, it is Swedish-ish.

• 6:18Dan Pashman?

  Swedish-ish.

• 6:19Speaker 02

  Yes. Yeah.

• 6:21Dan Pashman?

  Growing up in Sweden, I know you write in your memoir a lot about cooking with your grandmother Helga. Tell me what she was like in the kitchen.

• 6:30Speaker 02

  Well, I share a lot with my grandmother Helga, because we truly only... truly comfortable in the kitchen. So, our lingo always became food. And the other thing that I really learned from my grandmother was, you know, it's hard to think about Sweden as a really poor country, but she grew up in a, you know, very poor times. And what was fascinating as a kid was, we ate amazingly, yet all this food came out of poverty. She made potato dumplings from scratch, and she made bread from scratch, and it was all leftovers, right? She bought meat when it wasn't good, so you had to cure it, you know?

• 7:15Speaker 02

  So, bucket, water, threw in a ton of salt, and then she threw in an egg. Not, not, didn't crack it, and the egg had to come up to, it had to be the size of a Swedish krona. That's when you know you have the right amount of salt.

• 7:29Dan Pashman?

  Or when the egg is floating a certain amount.

• 7:32Speaker 02

  Floating out, stuff like that, right? She taught me before that. How do you kill a chicken? Old school, like, you have to suck the neck and blow the... separate the skin. This is like old-school cooking, right? And my mom's like, "My kids will never need to know that." But when I worked in a three-star Michelin restaurant in Lyon, I had to pluck duck, and I knew exactly how to pluck them. I started with putting the duck in the refrigerator, and I just traced back to how my grandmother taught me this stuff, right? These are just like rituals of cooking, and the rituals of cooking are deeper than cookbooks.

• 8:09Dan Pashman?

  So, Grandma Helga, clearly a very important person in your life. Another very important sort of factor from your childhood that I want to touch on briefly is soccer. I'd like to ask you to read a bit from your memoir.

• 8:23Speaker 02

  Oh, wow. Yeah. "I've been adopted from Ethiopia as a toddler. Culturally and linguistically, I was Swedish. But as I got older, I could feel people respond to me more as a young black man, instead of a cute little black kid. That subtle shift in the body language of strangers was something that I never discussed with my parents. But it was lucky for me that this deepening racial awareness happened at the same time as I joined the soccer team. All of a sudden, I had friends with darker skins, darker hair.

• 9:06Speaker 02

  While I was beginning to sense the ways that I didn't fully belong to Swedish society, I'd found a place and a group of people with whom I felt very much at home."

• 9:19Dan Pashman?

  That moment that you first sensed that you didn't belong in Swedish society, how did that feel?

• 9:27Speaker 02

  The type of shit that we were exposed to was like if I when I remember when I started school, for example, you know, the teacher was like, oh, she just like stared at me. Oh, what do we do now? I'm like, what do you what? I'm seven. What the fuck do you know? Like, I don't know what you can have. I'm seven. And then we're like nine. I'm like, well, Marcus. And I sat next to my best friend and I'd like, no, you're gonna sit up front. Right? And that walk of shame, those like, whatever, 30 feet it is, and you take your book. And so it was like that. It wasn't a shouting racism as in standing on top of the mountain. It was a very sort of Swedish passive aggressive elegant Bergman-esque

• 10:10Speaker 02

  racism. That right? That you realize as an adult, like, fuck, that happened. That really happened.

• 10:18Dan Pashman?

  You were there was a period where you thought you were gonna be a professional soccer player. That was gonna be your career.

• 10:24Speaker 02

  Yeah. I've only really had one time in my life when I doubted myself. That was the day when I got cut from my soccer team. And it was the only time I can say it was really confusing for me. So I think cooking also saved me in many ways because I took that energy, that work ethic, and moved it into cooking. And I still feel like I've never looked back from that.

• 10:47Dan Pashman?

  What drew you to cooking specifically? What? What? What made you want to get into that?

• 10:52Speaker 02

  Well, I knew how to pickle and preserve and cure. And I knew how to cook from my my grandmother's stuff like, well, this is something I should be doing. And I like the energy of of that rush.

• 11:04Dan Pashman?

  Well, that yeah, I gather that once you started getting into professional kitchens, you were drawn by the organized chaos of it.

• 11:11Speaker 02

  Yeah. And it was it was also a world that was very much driven by immigrants. And I just liked that environment. And that chaotic environment is something that you either run away from or run towards. Being in a in a in a kitchen is like being in a punk band or being in a in a soccer pitch where you do this to it's us against them, whatever them are. Right? And then when you finish, it's like, wow, we did that. And that I loved that word and age raised, none of that stuff mattered. It was just like you just did it.

• 11:38Dan Pashman?

  But I mean, this is also like, I mean, restaurant kitchens are, you know, especially at higher end restaurants, and especially 20 or 30 years ago, can be incredibly intense places. I mean, you talk about like, you often you would throw up before a shift because it was so intense.

• 11:54Speaker 02

  Um, I went to Switzerland. I got a scholarship to go to Switzerland. And we started with I was a commis, which is the lowest. And there's 60 commis in the beginning of the summer. And the great choice of the chef is to narrow it down to 20 by the end of the summer. So it's a very high chance to get fired. You can get fired for anything. You can get fired because your jacket is wrinkled. You can get fired because, you know, your knives are not polished, whatever, it could be anything. It was line up every day. You're constantly nervous. And for me, it's like I had going to the throwing up, changing my apron, running back to the kitchen. I had that down to like, seven minutes. If I did it in seven minutes, no one would notice. Only, you know, the other commis would notice.

• 12:36Speaker 02

  And we covered for each other. But the day I got I got caught was they changed the system and went from opening the door to the bathroom to a swipe card, modern times, right? That damn swipe card didn't work in the beginning. So I ended up throwing up on the door. And my chef of all people.

• 12:57Dan Pashman?

  The big boss.

• 12:59Speaker 02

  The big boss walks in. And it's like, throw up on the floor and handle and it's me. And it's not it's a nasty scene. And all he does this like this, he walks over me. And he says, guten Abend, Mr. Samuelsson. And that's all he says. Good evening, Mr. Samuelsson. Like.

• 13:22Dan Pashman?

  So you're lying on the floor covered in your own puke. And he just like steps over you and he's like, hey.

• 13:26Speaker 02

  Guten Abend, chef. And I was like, you know, it was just bad. Right? Sounds like, okay, I'm gonna get fired. I'm gonna get fired. Like, he never mentioned the incident. I worked there for three years, two and a half years. We talked on my last day, had a real conversation, right? And it happened to be because it was a tragedy. There was a death that happened. And he felt really bad. And he agreed that it's better that I would leave. Right? Like, you should, you're done. You're done everything. You should go home. And he promoted me every six months. But we didn't really talk. It was just like, he screamed like, Mr. Samuelsson. I'm like, fuck, what's gonna happen? It's like, you should work in this station now. Okay, that's it.

• 14:09Dan Pashman?

  You talked about a death in the family. Um, I know that in 1993, your grandmother Helga passed away. And I know you you missed the funeral.

• 14:22Speaker 02

  Yeah.

• 14:23Dan Pashman?

  As I understand it. Um, and then I want to ask you to read another excerpt from your book.

• 14:28Speaker 02

  Um, on August 11, 1998, my father Leonard Samuelsson passed away. In a home in Gothenburg, I was at work in New York. He's been struggling with the aftermath of a stroke. But then he took a sudden turn and was gone. I couldn't leave the state to go to his funeral without jeopardizing my immigration status. My mother said she understood. My sisters both said they understood. But honestly, it would take me years to say that I understood the choices that I made. All I know is that I did what by now came natural. I crammed my grief and

• 15:12Speaker 02

  fear into a little box and closed it up until I was ready to deal. There was no time, I told myself, to make a meal out of this misery. Nothing could get in the way of my cooking.

• 15:27Dan Pashman?

  What do you think about now, reading that passage?

• 15:35Speaker 02

  Well, I think that we get lost in this conversation, in this moment, is that we don't humanize people. And being an immigrant, coming to a place is a human experience. It's years of aspiration, of trials and errors. But there's human decisions that affect families. It has massive impact on families. And also, when you come as an immigrant, in my case, you're alone. And it's very personal, you know, it's very, very personal that I

• 16:16Speaker 02

  know that if you ask me 10 times, maybe six times, I think I did the right decision. And four times, I did a wrong decision, you know?

• 16:25Dan Pashman?

  Coming up, Marcus tells us about a new dish he's working on that I think gives a rare window into the mind of a chef. Plus, he responds to criticism of his flagship Harlem restaurant. Stick around.

• 16:44Speaker 03

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• 16:57Dan Pashman?

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• 18:20Dan Pashman?

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• 19:41Dan Pashman?

  Welcome back to The Sporkful. I'm Dan Pashman and we have live shows on Little Island in Manhattan coming up. This show is going to be entitled The Great Yogurt Feud. We're going to dig into Bulgarian yogurt, exploring the surprising story of how a yogurt-obsessed nation lost out to its Greek neighbors and their ubiquitous style. The show will include interviews, free samples, a Bulgarian women's choir, and froyo for sale from our friends at Culture. These are free shows, no tickets required. Come sit on the grass with a view of the water and enjoy. August 28th through 30th, that's a Friday through a Sunday, 5pm shows, same show every evening. So come on down to Little Island. Details at sporkful.com/live. Thanks. Now, let's get back to my conversation with chef Marcus Samuelson, taped live onstage

• 20:26Dan Pashman?

  at the Museum of the City of New York. Earlier, we heard Marcus talk about feeling like he wasn't fully accepted as Swedish, because he's black. And we heard him talk about the lonely, deeply personal experience of coming to America as an immigrant. These ideas were still on my mind as we continued talking.

• 20:47Dan Pashman?

  So many times in your life, you felt like you didn't quite belong. How do you think that this feeling has influenced your cooking?

• 20:59Speaker 02

  Well, I can tell you that I've been an immigrant six times, so I'm comfortable of not being comfortable, right? And so the place I go to when I have that emotion is through food. I look at the fact that I've traveled and experienced and seen rituals and tasted food from all over the world. I bring that in. Like, from last night, I've been thinking about this roasted carrot dish that I want to smoke the carrots and rub them in fermented butter with barbary and roast them, and then shave them, and then

• 21:37Speaker 02

  maybe put some cucumber right next to it, and serve it with this cured hamachi or really nice fatty chutaro. And then I know how to build this mustard vinaigrette that I want to build. Through simmer the mustard seeds, then you add in pickled lemons and olive oil, and a little bit of soy. And then you just do your chicharrones through fried chicken skin, and you just crumble that on top. And then you do fresh, just have really nice, beautiful, fresh herbs on top of that, right?

• 22:18Dan Pashman?

  That sounds so good.

• 22:19Speaker 02

  Yeah.

• 22:20Dan Pashman?

  Where and when is this happening?

• 22:22Speaker 02

  So that, so I've been, so since last night, I've been thinking about, do I salt the cucumber? Do I cut them in the stripe this way? So that doesn't have a race, that doesn't have a nationality, that has excellence and deliciousness. So I don't, everything else is noise to me. And I know, and I'm going to tell you this, being very honest. My son's birthday is coming up on Friday, and I'm there, right? I'm there, we're getting ready for it. But I'm really there. I'm really here with like,

• 22:57Dan Pashman?

  In your head.

• 22:58Speaker 02

  Like, cucumbers, should I be salted? What salt should it be? And my wife is like, did you get the tables? Is the cake done? And I'm super grateful for her doing that.

• 23:08Dan Pashman?

  And you're like, cucumbers, cucumbers, how to cut the cucumbers?

• 23:10Speaker 02

  So it's, it's all, it's, you know, the one thing with being a chef, for me at least, is that I'm always busy in my head, and I'm never alone. I'm extremely busy.

• 23:25Dan Pashman?

  So I want to bring it back to tracing your culinary career.

• 23:28Speaker 02

  Yeah.

• 23:28Dan Pashman?

  You worked at a French restaurant in Switzerland. We talked a bit about this. One of the things that you write in your book is, "The better I got at my job, the less I liked it."

• 23:39Speaker 02

  Yeah.

• 23:40Dan Pashman?

  You said, "I long to work in a kitchen where the chef's passions ruled. This restaurant held to the highest standards in the industry, but they worked from a playbook set in stone, French stone." Why was it so important to you to follow your own culinary path?

• 24:00Speaker 02

  Well, I think at that point, I figured out that somebody lied, right?

• 24:10Dan Pashman?

  What do you mean?

• 24:11Speaker 02

  Well, we were only measured by French food. The only food that was considered anything good was French. But it didn't make sense to me. At that point, I'd been to Japan already. And although I couldn't find any Japanese cookbooks, but I really liked that food. And my roommates, and we lived in a, basically like a dorm, and when we had a chance, we cooked for each other. And they were from all over the world, Singapore, Argentina. And when we cooked up our very simple dishes, I liked the Singaporean dish. And then I went back and cooked French food. I was like, that's better. And she did it out of a dorm.

• 24:53Dan Pashman?

  But by that, you mean the thing your roommate was cooking?

• 24:55Speaker 02

  Yeah. And I'm just saying, oh, they're really lying. And that really starts from the authorship of black excellence is always ripped out. It's either stolen or completely ripped out, right? And when you think about food, there is no difference, right? You know, like foie gras was invented in Egypt. Most people don't know that. Really good coffee, French roast coffee, really good chocolate, Belgian chocolate. Where the hell in Brussels is the cocoa bean? I'm looking, right? So the authorship of brilliance is constantly ripped, right? That's massive. Because that means that people don't aspire to go into that field. And also because we were always the serving tribe, there's a

• 25:39Speaker 02

  stigma, I'm coming out of domestic, right? That is pretty incredible fuel.

• 25:48Dan Pashman?

  So you arrive in New York, and you eventually get a job cooking at Aquavit, which is a Swedish restaurant. After a long and successful run at Aquavit, you decide you're ready to open your own restaurant, your first restaurant, and you decide to plant your flag on 125th Street.

• 26:06Speaker 02

  Yeah.

• 26:07Dan Pashman?

  Why Harlem?

• 26:09Speaker 02

  You know, post 9/11, when they really shook all of us, right, in different ways?

• 26:16Speaker 02

  You can't be selfish and think about fine dining and all of those things. But yet, that was my craft. What's going to happen? And I had the luxury of being an immigrant, but not being a refugee. So I had a choice. I could go back to Sweden, very cushy. Or I could go back to Europe. So I started to ask myself these questions. You're in New York. Why are you here? Do you want to stay? And I realized, I'm home. And this was my calling to dig deeper. So I moved to Harlem. But, and constantly when I moved up there, people said to me, are you going to open a restaurant? Are you going to open a restaurant? And I

• 26:59Speaker 02

  knew I wanted to open a restaurant, but I felt embarrassed that I didn't know enough. And

• 27:05Dan Pashman?

  Didn't know enough about Harlem?

• 27:06Speaker 02

  Didn't know enough about Harlem to be able to, you know, as early as I became an ambassador for Sweden as a young chef, if I want to do it again, I knew that I have to speak from a large microphone. And between 2003 and 2010, I was really a student of Harlem. You do it by meeting your neighbors and engaging and being curious.

• 27:37Dan Pashman?

  Coming up, Marcus explains how he developed his beloved fried chicken recipe. That's after the break. Stick around.

• 27:44Speaker 03

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• 27:50Dan Pashman?

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• 29:20Dan Pashman?

  Welcome back. Let's return now to my conversation with chef Marcus Samuelson.

• 29:25Speaker 02

  I want to make this drumbeat about a fried chicken, but guess what? I didn't, I didn't grow up with fried chicken. So I have no reference point to this dish.

• 29:35Dan Pashman?

  So how did you go about crafting? We, you know, because you say in our Harlem, like, I mean, fried, in Harlem restaurants, I mean, that's the dish that a restaurant is going to be judged by. I mean, and so you, like, if I'm opening in Harlem, I gotta have it, but, but you weren't going to go the traditional route?

• 29:51Speaker 02

  Well, I, I knew that I had to have the dish and I better do it well. But I also knew if I get judged by that, we're going to sneak in all this other food that shows that black taste is not monolithic. I would never think a Polish person and a Portuguese person have the same food culture. They're both from Europe and the countries both start with P. That is not mean, but in black cultures, like, oh, you're from Ghana and you're Jamaican and you're black via Brazil. Well, you should all like fried chicken. Like, what kind of? And maybe we do, maybe we share some of that. Maybe, maybe not. But I knew I wanted to have it and understand it.

• 30:36Speaker 02

  And eating it in people's homes, eating it at restaurants, eating it at counters, eating at MGs, just eating a lot of fried chicken.

• 30:46Dan Pashman?

  For folks who haven't had it, give me the quick rundown of the recipe that you settled on after months of research.

• 30:53Speaker 02

  We started with the fundamentals of that. We make a mix between buttermilk and coconut milk. And where we add, mm-hmm, spice. And then we add that in. And then we heat up the oil and we put rosemary and garlic in there. Then we lift that out. And that's a key step. And then you take dark meat, bone in, skin on. You dip it in a flour mix. And then you fry it on low heat, lift it out, let it rest, increase the heat, fry it again. So it gets crispy, take it out. Then you toss it with hot honey and a little bit more, mm-hmm, spice. And for me, it's rhythmic. You know, in Spanish, there's a word called motuna,

• 31:38Speaker 02

  which means African rhythm. And for me, it's very rhythmic. All the food at Rooster is of African culture, but it's for us.

• 31:48Dan Pashman?

  You talked about needing an education to become an ambassador of Harlem in the same way you-

• 31:54Speaker 02

  Well, I'm not ambassador. There's real ambassadors, like, I-

• 31:56Dan Pashman?

  So let me ask you-

• 31:57Speaker 02

  No, no, no, I can, I would never say that I'm ambassador. I, I take the privilege of being part, being accepted in the community. I don't take that lightly.

• 32:06Dan Pashman?

  And I know at, at Red Rooster, there's a lot of sort of Harlem iconography and references to the history of the neighborhood. And you've also opened Red Rooster Shoreditch in London. Shoreditch is a neighborhood in London that has been the site of a lot of gentrification. In fact, in London, they've nicknamed it Shoreditchification. That's the sort of shorthand for gentrification. And I want to get your take. The New York Times did a piece on, on it and said, "Since adopting Harlem as his home and choosing it to hone his skills as a showman restaurateur, Mr. Samuelsson has masterfully straddled a fine line between gentrification, appropriation, and approbation," which means approval.

• 32:50Dan Pashman?

  I had to look it up. And there, the phrase that this writer used was that they felt the representation of Harlem there was Harlem light. I'm curious to get your take on that.

• 33:07Speaker 02

  London has always been a city, growing up in Sweden, that you aspire to. And as much as the African-American tribe did in America, the African and the Caribbean blacks in London did enormous amount for black diaspora in Europe. From music, from style. That was the place where you could find other. So there was, I always, you know, we'll, we'll do more at Rooster, but it will always be committed into communities where black culture has always had a natural say.

• 33:48Speaker 02

  And Shoreditch was also where the drum and bass culture was in London and where DJs and music and storytellers and graffiti, it was the home for graffiti in London. I know the choices we did and I know why. People have never seen this, right? Bringing Harlem in terms of food out there to the world. You know what happens? Black excellence is told in the most delicious way. And you have to do it with a lot of humility, a lot of hard work ethic, and a lot of arrogance.

• 34:31Dan Pashman?

  He has restaurants all over the world, including a new one at the Four Seasons Montreal. And of course, just down the block in Harlem, Red Rooster. You can find all the restaurants at MarcusSamuelson.com. His new audio cookbook on Audible is called Our Harlem. Check it out. Big hand, please, from Marcus Samuelsson.

• 34:49Speaker 02

  Thank you, thank you very much.

• 34:51Dan Pashman?

  And a big hand for all of you. Thank you so much for coming out.

• 34:53Speaker 02

  Thank you very much for coming.

• 34:54Dan Pashman?

  Good night.

• 34:56Speaker 02

  Thank you.

• 34:58Dan Pashman?

  Special thanks to the Museum of the City of New York. If you live in the area or if you're just coming to town, it is definitely worth a visit. They have incredible exhibits about the history and culture of New York. So much going on there. Check it out. This show is produced by me along with senior producer- And Sandy. And associate producer- Nga Fan Putu Bole. Our engineer is- Jared O'Connell. Music help from Black Label Music. Our editor is Peter Clowney. The Sporkful is a production of Stitcher. Our executive producers are Daisy Rosario and Chris Bannon. Until next time, I'm Dan Pashman.

• 35:30Speaker 06

  And I'm Noni from New York City, reminding you to eat more, eat better, and eat more better.

• 35:46Dan Pashman?

  This "Red Heat" was produced by- Gianna Palmer. The team that produces The Sporkful today includes me along with managing producer- Emma Morgenstern. And senior producer- Andres O'Hara. Our engineer is- Jared O'Connell. Music help from Black Label Music. The Sporkful is a production of SiriusXM Podcasts. Our executive producer is Camille Stanley. And hey, did you know you can listen to The Sporkful on the SiriusXM app? Yes, the SiriusXM app, it has all your favorite podcasts plus over 200 ad-free music channels curated by genre and era. Plus, live sports coverage is your podcasting app have that. And there's interviews with A-list stars and so much more. It's everything you want in a podcast app and music app all rolled into one. And right now, Sporkful listeners can get three months free of the SiriusXM app by going to SiriusXM.com/Sportful.

• 36:31Dan Pashman?

  Until next time, I'm Dan Pashman.

• 36:40Speaker 07

  This podcast is supported by Nurtac ODT, Remedy Pant. We know you didn't ask for an interruption, but migraine doesn't wait for the right moment to interrupt either. It just barges in, takes your time, and throws everything off. So when migraine takes your time, take Nurtac. It's for the acute treatment of migraine with or without aura in adults. Nurtac can provide pain relief in two hours, which can last up to two days. Ask your healthcare provider if Nurtac is right for you because your time is for you, not migraine. Don't take if allergic to Nurtac ODT. Allergic reactions can occur even days after use. Get help right away for trouble breathing, rash, swelling of face, mouth, tongue, or throat. High blood pressure and Raynaud's syndrome can occur. Get help for high blood pressure, numbness, coolness,

• 37:24Speaker 07

  pain, or color changes in fingers and toes. Common side effect is nausea. For full prescribing information, call 1-833-4-NUR-TAC or visit Nurtac.com. All right, back to your podcast playlist or whatever's keeping you going today.

• 37:40Speaker 03

  Instagram teen accounts have automatic protections for what teens see and who can contact them. Plus, time management tools. And Instagram will continue adding built-in safety features to help create age-appropriate experiences.

• 37:57Speaker 03

  Learn more about teen accounts and Instagram's ongoing work to protect teens online at Instagram.com/teenaccounts.