HeyJaredTasty Trails Travel Pod
SEASON 2 COMING SOON! Welcome to Tasty Trails Travel Pod, where every episode is a culinary journey around the globe! Join me, Katie Katie J, as we explore the vibrant world of food and travel, one delicious destination at a time.
- Indexed episodes, last 90 days
- 6
- Latest publication
- Sep 23, 2026
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- Earliest in this view
- Jul 15, 2026
Latest episodes
#93 I Went Back to Central Asia for the World Nomad Games & Horses! (Kyrgyzstan Vlog) (opens the original)
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There's an Olympics you've probably never heard of — held every two years, made up entirely of centuries-old nomadic sports, and closed out by a goat carcass sport played on horseback. I went, and it was an EXPERIENCE! This is Kyrgyzstan — 90% mountains, home to the World Nomad Games, and the first stop of a longer Central Asia trip. I used to live next door in Kazakhstan so it was a lot of feels too! Inside this video: a chaotic 12-hour opening ceremony, a 3-day horse trek up to 3,200m at Song
#92 Who Pours First? The Etiquette, Rituals, and Traditions of Soju (ft. Irene Yoo) (opens the original)
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Part two of this Tasty Trails Travel Pod x Finding Korea crossover with Irene Yoo — chef, author, and Orion Bar co-owner — picks up where the drink itself left off and gets into everything that happens around it.We talk pouring order and who's allowed to pour for who, why saying no to a drink isn't really an option in most settings, and the corporate drinking culture that runs underneath a lot of it — including one story about a company that used to calculate Christmas bonuses by how many bottle
#91 How to Actually Drink Like a Korean ft. Chef and Author Irene Yoo (opens the original)
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In part one of this Tasty Trails Travel Pod x Finding Korea crossover, I sit down with chef, author, and Orion Bar co-owner Irene Yoo — who literally wrote the book on this one, *Soju Party: How to Drink and Eat Like a Korean.*We get into what soju actually is: the difference between the traditionally distilled version (rice, nuruk, water) and the mass-manufactured version most people know, how flavored soju went from "tastes like cough syrup" to genuinely good, and danggeumju — infusing high-pr
#90 "There's No Such Thing as Gelato vs. Ice Cream” — Giapo's Gianpaolo Grazioli (opens the original)
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Is there really a difference between gelato and ice cream? Gianpaolo Grazioli — the "Giapo" behind Auckland's Giapo — has a strong opinion on it, and it's not the one you'd expect. Gianpaolo and his wife Annarosa have been running Giapo for almost 18 years, dropping a brand new flavor every single week. Their kitchen leans hard into New Zealand — grass-fed dairy, local fruit and nuts, hazelnuts from a Christchurch farmer they've worked with for years — with only a handful of ingredients sourced
#89 Cantonese Food Beyond Hong Kong with Ze Long Huang (opens the original)
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Ze Long was born and raised in Germany to Cantonese parents from Guangzhou, and grew up speaking both languages at home before he could speak either one fluently outside it. Now living in Almaty, Kazakhstan, he joins me to talk about Cantonese food and culture — not the version most of us know from Chinese restaurants abroad, but the real regional differences, the history behind it, and what it means to carry a cuisine across three countries and counting. We get into the actual differences betwe
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