Food Heroes

AWARD WINNING PICTURE BOOK BIOGRAPHY OF THE CHEF WHO KICKSTARTED THE FOOD TRUCK MOVEMENT. Chef Roy Choi calls himself a "street cook." He wants outsiders, low-riders, kids, teens, shufflers and skateboarders, to have food cooked with care, with love, with sohn maash. "Sohn maash" is the flavors in our fingertips. It is the love and cooking talent that Korean mothers and grandmothers mix into their handmade foods. For Chef Roy Choi, food means love. 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. So remixing food from the streets, just like good music-and serving it up from a truck-is true to L.A. food culture. People smiled and talked as they waited in line. 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. 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. Chef Roy Choi is also available in audiobook, narrated by illustrator Man One, a Audiofile magazine Earphones Award winner. The Spanish edition, El Chef Roy Choi y su Remix de la Comida Callejera, was published in fall 2022 along with with the audiobook, also narrated by Man One. Jacqueline Briggs Martin is the author of the Caldecott Medal winner, Snowflake Bentley. Chef Roy Choi marks the third of her award-winning "Food Heroes" series, after Farmer Will Allen and the Growing Table and Alice Waters and the Trip to Delicious, on pioneers who changed what and how we eat. Her newest book is Sandor Katz and the Tiny Wild, also co-written with June Jo Lee after Chef Roy Choi. She lives in Mount Vernon, Iowa. jacquelinebriggsmartin.com June Jo Lee is a food ethnographer, studying how America eats for companies such as Google and is a national speaker on food trends. She is also co-founder of publisher READERS to EATERS, promoting food literacy with stories about our diverse food cultures. Like Roy Choi, she was born in Seoul, South Korea, and moved to the United States. She now lives in San Francisco. Her newest book is Sandor Katz and the Tiny Wild, also co-written with Jacqueline Briggs Martin. foodethnographer.com. Man One has been a pioneer in the graffiti art movement in Los Angeles since the 1980s. His work has been exhibited in galleries and museums around the world. He is the co-founder of Crewest Studio, a creative communications company focusing on contemporary global culture. This is his first children's book. He also narrated the English audiobook, an Audiofile magazine Earphones Award winner, and will narrate the Spanish audiobook coming in late 2022. manone.com

PICTURE BOOK BIOGRAPHY OF THE "FERMENTATION REVIVALIST," FROM THE AWARD-WINNING AUTHORS OF CHEF ROY CHOI AND THE STREET FOOD REMIX. Sandor Katz's love of fermented food started with kosher dill pickles he ate as a New York City kid. As an adult, he left the busy city and moved to a queer community in the mountains of Tennessee. There, his friends grew their own food, cooked and ate together, and sometimes danced in drag when the work was done. One day, the cabbages were all, ALL ready to be harvested. What to do? Sandor tried to make sauerkraut. Delicious! He kept experimenting, finding old recipes, combining old ideas to make something new. Then, he shared what he learned in bestselling books, in classes, and with a growing group of friends around the world. Written by award-winning authors Jacqueline Briggs Martin and June Jo Lee, Sandor Katz and the Tiny Wild folds timely themes of ecology, community-building, and resilience into a lively biography that closes with a hands-on recipe: just chop, salt, pack, and wait for tiny, wild, invisible microbes to turn raw ingredients into zingy, zangy foods that we love. Sandor believes that making fermented foods connects all, ALL of us on planet Earth-people, plants, and The Tiny Wild. Won't you join Sandor's crew and share your own dash of dazzle with the world?

Describes the L.A. street cook's life, including working in his family's restaurant as a child, figuring out what he wanted to do with his life, and his success with his food truck and restaurant.