The 8 Best Yana Gilbuena Podcasts
1) Andie Mitchell & Yana Gilbuena
Andie Mitchell is the author of the New York Times bestselling memoir, It Was Me All Along, which shares her heartbreaking and inspiring journey to lose 135 pounds and find balance with food, weight, ...Show More
2) EP 20: No Forks Given With Yana Gilbuena
06:35 Summers in Iloilo 08:30 Growing up with lola 10:05 A book of our time 12:50 Cooking to heal and reclaim 15:00 The Stone Barns Fellowship 18:45 "We're an agricultural country" 20:50 Why storytell...Show More
3) Episode 44: Yana Gilbuena: Uniting the World Through Kamayan Dinners
50 Meals in 50 States. To most people, this seems a crazy idea; to Yana Gilbuena, a passionate Filipino chef who had just been laid off from her full-time furniture design job, it was just the kick sh...Show More
4) Filipino Food Movement + Following Your Calling with Yana, Salo Series founder/acclaimed-Nomadic Chef
In March 2013, Yana Gilbuena had the epiphany that she wanted to bring Filipino food and Kamayan to all 50 states. At the time, she was working a completely different job, and didn’t have any formal t...Show More
5) Sit Down, Be Hungry 038: Dirty Ate Rapid w/Chef Yana Gilbuena
It's episode number 38 of SIT DOWN, BE HUNGRY! Dinepiece and Chavid Dang! are your hosts with hot takes on all things food. On the menu this week: - The crew is recording live from a special collab d...Show More
6) Shrimp, Sprite and Pig Head: The Mysteries and Delights of True Filipino Cuisine
Chef Yana Gilbuena discusses fertilized duck eggs, traveling dinner pop-ups and the traditional Filipino method of eating with one’s hands. Plus, water fights (and eating well) in Myanmar; cheesier pa...Show More
Shrimp, Sprite and Pig Head: The Mysteries and Delights of True Filipino Cuisine
51:17 | Feb 15th, 2019
7) EP 12: Kamayan Feasts aka No Forks Given
Yana Gilbuena gives us permission to dispense with our forks, reach across the table, and engage with diners we’ve never met.
8) EP 12: Kamayan Feasts aka No Forks Given
Yana Gilbuena gives us permission to dispense with our forks, reach across the table, and engage with diners we’ve never met.
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