Part two of this Tasty Trails Travel Pod x Finding Korea crossover with Irene Yoo — chef, author, and Orion Bar co-owner — picks up where the drink itself left off and gets into everything that happens around it.We talk pouring order and who's allowed to pour for who, why saying no to a drink isn't really an option in most settings, and the corporate drinking culture that runs underneath a lot of it — including one story about a company that used to calculate Christmas bonuses by how many bottles of soju you could drink. We also get into gender and soju marketing, and a few myths Irene wants to put to rest for good.Missed part 1? Go back for the flavor and history side of soju first — this one hits different with the context.Part 1: https://youtu.be/6HMVnoxcs08🍶 Irene Yoo is the author of *Soju Party: How to Drink (and Eat) Like a Korean* 📍 Find her at Orion Bar in Brooklyn 📷 @yooeating Hang out with me: Food: @tastytrailstravelpod Life in Korea: @wherewefindhome Identity & Belonging: https://substack.com/@wherewefindhome✨ Coming up next:More food & culture stories from around the worldIf you enjoy travel that’s centered around food, culture, and real experiences, don’t forget to like, subscribe, and turn on notifications so you don’t miss what’s next.✨ If you know an adoptee who might resonate with this, pass it along! We want to make sure nobody feels alone

In part one of this Tasty Trails Travel Pod x Finding Korea crossover, I sit down with chef, author, and Orion Bar co-owner Irene Yoo — who literally wrote the book on this one, *Soju Party: How to Drink and Eat Like a Korean.*We get into what soju actually is: the difference between the traditionally distilled version (rice, nuruk, water) and the mass-manufactured version most people know, how flavored soju went from "tastes like cough syrup" to genuinely good, and danggeumju — infusing high-proof soju with herbs or fruit, which is basically Korean cocktail culture. Her samgyetang-infused soju recipe alone is worth the listen.Part 2 drops in two weeks — that's where it stops being about what's in the glass and starts being about everything around it.🍶 Irene Yoo is the author of *Soju Party: How to Drink (and Eat) Like a Korean* 📍 Find her at Orion Bar in Brooklyn 📷 @yooeating Subscribe to Where We Find Home on YouTube for Tasty Trails Travel Pod, Finding Korea, and more.Hang out with me: Food: @tastytrailstravelpod Life in Korea: @wherewefindhome Identity & Belonging: https://substack.com/@wherewefindhome✨ Coming up next:More food & culture stories from around the worldIf you enjoy travel that’s centered around food, culture, and real experiences, don’t forget to like, subscribe, and turn on notifications so you don’t miss what’s next.✨ If you know an adoptee who might resonate with this, pass it along! We want to make sure nobody feels alone

Is there really a difference between gelato and ice cream? Gianpaolo Grazioli — the "Giapo" behind Auckland's Giapo — has a strong opinion on it, and it's not the one you'd expect.

Gianpaolo and his wife Annarosa have been running Giapo for almost 18 years, dropping a brand new flavor every single week.

Their kitchen leans hard into New Zealand — grass-fed dairy, local fruit and nuts, hazelnuts from a Christchurch farmer they've worked with for years — with only a handful of ingredients sourced from just outside the country.

What started as a small shop on Queen Street has grown into something closer to an art practice: ice cream you can wear, sculpt, and experience, not just eat.

We talk about:

- Gelato vs. ice cream — is there actually a difference? (You'll want to hear his answer.)- The real, possibly-Italian origin story of Hokey Pokey- Why New Zealand's grass-fed dairy makes such a difference- Turning ice cream into sculpture and full sensory experiences- His pick for the most underrated flavor out there — and why

Giapo:

- Visit

- Website

- Instagram: @giapokitchen