Loading Dock Talks with Chef Preeti Mistry

Chef Preeti Mistry does an amazing job. She interviews a diverse group of people which makes it very rich and interesting culturally. She also makes it fun. She also touches on social justice issues in the culinary world and outside. Love the format. I really enjoy listening to this podcast.

This type of podcast is sorely needed and wildly overdue. What a joy to listen to Chef Preeti chat with some of the trailblazers of the industry, and a breath of fresh air to listen to Black and Brown and LGBTQI voices speak to their individual expertise in this field. LDT should be a compulsory listen for everyone in the food/beverage/hospitality industry, particularly so for white people. Looking forward to future episodes!

Intelligent, articulate & engaging conversation. Was introduced to this podcast through SALT + SPINE podcast, and immediately subbed! 👍 👏

Refreshing exchange that gives me comfort in my otherness as an American, hearing what other “others” have experienced and continue to encounter, and inspiration to be myself, as host and guest describe how they express through action their generosity, creativity, humility, determination, and compassion. The question about a favorite dish by a mother, grandmother, or aunt made me think how rare that I’ve heard of a father, grandfather, or uncle cooking something memorable and regularly so it became a part of our growing up. When my parents were doing their post grad studies in Michigan, for one of the semesters my Dad had to make lunch for me and my sister one day of the week. It was always the same Filipino dish and it may not have been the best version of it. After we returned to the Philippines, he never cooked again except to grill occasionally and usually for special occasions. The women did the cooking. It was just how things were done by that generation and that seems to have continued. My youngest brother became a good cook. He even did a guest turn at Purple Yam in Brooklyn doing his version of a Filipino classic - adobo. He made it with an uni sauce. Thank you for this podcast!