This Is TASTE 664: Food Writers Talking About Food Writing with Elyse Inamine & Matt Rodbard
Oct 3, 2025
Elyse Inamine, a talented journalist and cookbook author, engages in a delightful conversation about her food writing journey. She shares insights on highlighting local voices in Hawaiian cuisine versus tourism. From memorable meals to the unique uses of Kewpie mayo, Elyse dives into her recent projects, including a Taiwan cookbook based on rich cultural storytelling. The discussion also touches on the impact of NYC pricing on smaller cities and the crucial cultural significance of taro in Hawaiian foodways.
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Unforgettable Hmong Chicken Soup
- Elyse Inamine describes a memorable Hmong American chicken soup at Diane's in the Twin Cities with thick broth and tapioca noodles.
- She credits the dish's freshness and heat for making it unforgettable right off the plane.
Big-City Prices Aren't Just For Cities
- Megan McCarron's NYT story shows 'big city prices' are spreading because ingredient and operating costs are uniform across the US.
- Diners will pay higher prices when they value quality and want to support local restaurant investment.
Build For Community Support
- When opening a restaurant in a smaller city, focus on building products patrons want and the community will support.
- Expect sticker shock but lean on local investment and repeat visits to make the economics work.
