784: All American Summer with Stacey Mei Yan Fong, Jamie Loftus, and Bricia Lopez

1

Introduction

00:00 • 2min

2

The Immigrants Love Letter to the United States Through Pie

02:08 • 2min

3

The 50 States, 50 Pies

03:54 • 2min

4

The 50 Pies of West Virginia

06:20 • 2min

5

How to Make the Most of Your Pies

08:29 • 2min

6

How to Make a Corn Dog Hot Dish Pie With Savoury Funnel Cakes

10:00 • 2min

7

The Funniest Food I've Ever Seen

11:32 • 1min

8

How to Hire the Right People Faster and More Efficiently

13:01 • 3min

9

50 Pies, 50 States

15:46 • 2min

10

How to Make a Potato Chip Crumble

17:36 • 3min

11

The Joy of Baking Pie

20:13 • 2min

12

How to Find the Best Hot Dogs in the Nation

22:06 • 2min

13

The Issue With the Chicago Hot Dog Community

23:49 • 2min

14

How to Find a Feeling and Affordable Alternative to Health

25:33 • 2min

15

Hot Dog Road Trip

27:10 • 2min

16

The Best Hot Dogs in the Country

28:46 • 2min

17

The Most Cursed Hot Dog I've Had

30:19 • 2min

18

The History of the Hot Dog

32:03 • 2min

19

The History of Hot Dogs

33:58 • 2min

20

The History of the Tube Steak Called Raw Dog

36:22 • 2min

21

The Impact of COVID on the Meatpacking Industry

38:17 • 2min

22

How to Write a Book About Hot Dogs

40:29 • 2min

23

Raw Dog, the Naked Truth About Hot Dogs

42:37 • 2min

24

The Asada Tradition in Southern California

44:09 • 2min

25

How to Be a Michelada in Your Backyard

46:19 • 2min

26

Micheladas: A Beer Cocktail Cocktail

48:07 • 2min

27

The Carne Asada Classica

50:29 • 2min

28

How to Grill No Palito in Mexico

52:14 • 2min

29

Bricia Lopez's Chicken and Oregano Poi O Asada

54:31 • 2min