760: Sheldon Simeon’s Ohana State of Mind

In this episode of This Is TASTE, host Eliza Barbanel welcomes renowned Hawaiian chef Sheldon Simeon to discuss his new cookbook, Ohana Style, a heartfelt tribute to family, tradition, and the joy of home cooking. Simeon reflects on his upbringing in Hilo, where his family’s large gatherings centered around food and hospitality, and how the pandemic gave him the rare opportunity to cook for his own children—rekindling the same warmth he experienced as a child. The book, structured around quick appetizers, breakfasts, and family meals, strips away restaurant fussiness to make cooking accessible and joyful. Simeon shares iconic family recipes like his father’s octopus-shaped hot dogs with clove eyes and a simple tuna cake made with canned tuna, cream of mushroom soup, and potato chips. He emphasizes the importance of food as a vessel for connection, especially in an age of digital overload. The episode also features Sang Duandara, author of The Lao Kitchen, who shares his journey from Wisconsin-raised refugee to celebrated food storyteller. Duandara discusses his mission to correct the mispronunciation of 'larb' (pronounced 'lab'), his deep dive into Lao ethnic diversity, and his immersive food tours that blend community, culture, and cuisine. His cookbook, rich with vibrant photography from Laos, celebrates the country’s complex culinary identity through dishes like fermented bean-laced khao soi lao and river weed lap, offering a powerful, personal lens into a cuisine often overlooked in mainstream narratives.