E11&12. Filipino Invasion

Part 1 Camille Pase Interview
Part 2 Philippine-American History
Camille with her family

In Part 1, we talk with our friend Camille about immigrating to the U.S. as a child. She reminisces about some of her favorite foods and the meals she now makes with her family.

Camille discusses the joy and struggles her family had living first in California and then Kentucky. She was also kind enough to share her recipe for Bibingkang Malagit along with family photos.

From Library of Congress Photo Archives

In the second part of our series focusing on the Philippines, Kelly and Darryl review some of the history the U.S. has with the Philippines, including Manilamen settling in Louisiana, the war against the Philippines at the turn of the 20th century, and the relationship between Filipinx and Black Lives Matter.

Sources for Episode 11. Filipino Invasion

FANHSWhy Filipino Americans Should Be In Solidarity With Black Lives Matter: Lessons From American History

Wiki Anti-Filipino Sentiment

Wiki Philippine-American War


Cook Book

Bibingkang Malagkit

By Camille Pase

I don’t know if there is a short way to describe why this particular dish means so much to me, but when I was young my mom made a lot of sacrifices and stayed home. She cooked so many great things every day but to me, I always of course loved the desserts. 

This dessert is called Bibinkang Malagkit – sticky rice cake.

As I mentioned in the podcast, there were times my dad had to have multiple jobs and my mom, while she was at home with us, made desserts for a few local Filipino restaurants for extra money. If my mom had a preference, I think she would have been awesome in the restaurant industry. 

Fast forward to now — I have my own two little kids and my parents have retired, so they come once a year to help us and spend time with us. During this time, in the kitchen, I’m getting back to my roots and really learning from my mom (I went to culinary school for a bit, I was a vegan for a while, and I just love food in general so even at home I’m all over the place with my own food and cooking.) 

My mom and I really bond in this way, we actually have a little box of our own started with recipes we have tried together and of course her specialties for my own future use. 

This dessert is simple, it’s like that warm hug in your belly, and it’s something I request at least once when they visit. Best served slightly warm (IMO), some people like it any temp, but if you happen to have any left ain’t no shame in the microwave game. 

(Extra bonus: this dessert is vegan! So I never had to stop enjoying it even though I was disappointing my parents with my dietary restrictions.) Spoiler, I’m not vegan anymore. 

Bibingkang Malagkit (sticky rice cake)


3 cups glutinous (sweet rice) (rinse the rice first!) 

3 cans coconut milk

1 cup water 

1 ½ cup brown sugar

Banana Leaves


Preheat your oven to 350 degrees.

  1. In a non-stick saucepan, bring 3 cups of glutinous, 1 can coconut milk, and 1 cup water to a boil and let simmer on med/low. Stir occasionally because you don’t want the rice to stick to the bottom 
  2. Once it starts to thicken, add ½  cup brown sugar 

Typically takes about 15-20 minutes for the consistency you want –  think sticky rice pudding.

  1. Put to the side once finished. 

For the topping 

  1. Place 2 cans of coconut milk  and 1 cup brown sugar in a saucepan to let thicken – stir, stir, stir! (You don’t want to burn the cream)
  2. Once caramelized, set to the side.
  3. In a baking dish place * banana leaves* (there are other recipes that you can leave out the banana leaves but it is highly suggested and the banana leaves adds an extra flavor to the rice.) 
  4. Pour the sticky rice over the banana leaves in the baking dish and spread evenly
  5. Pour topping over the rice 
  6. Place in the oven until the rice cake is firm and the topping is caramelized and bubbly. Some charred spots are still tasty but just keep an eye on the sugar. (Approx 15mins) 

Let cool, and enjoy!


Just Gravy 6: Q&A with Darryl and Kelly

Want to get to know us? Then listen up!

We took a break from our usual conversation about history, race, and food to talk about ourselves (and food). Join us as we discuss how we became friends, what we like about each other, and what food has scarred us for life.

Thank you all for listening and supporting us. We are overwhelmed by the attention that the podcast has received, and look forward to what we hope will be an ongoing project for years to come.


9 Local Podcasts You Should Be Listening To

Food, Protest, and Podcasting

‘Is butter pecan ice cream a ‘Black thing’?’ Louisville podcast explores how race impacts food


Drink Faygo!: An Episode 4 Re-Recording of Coca-Cola

With Coca-Cola back in the news (Delta and Coca-Cola Reverse Course on Georgia Voting Law, Stating ‘Crystal Clear’ Opposition ) we decided to revisit our series on Coca-Cola. We discuss Georgia’s recent voting legislation, the issues with Coke’s most recent statement (Statement From James Quincey), and re-visit our script from episode 4 regarding the 2000 discrimination case.

We had issues with the first recording of this episode and wanted to give listeners the opportunity to still have access to the informations. Our original recording from the episode is still available, but if you had difficulty listening or just skipped it altogether, you can catch up with us here.

Find sources in our original post of the episode: Coke Is Not It


We Made the List!

By Leo Weekly

Louisville’s local magazine the Leo Weekly has compiled a list of hot local podcasts, and we made the cut! We are so honored to be on the list of 9 Local Podcasts You Should Be Listening To along with some other really awesome podcasts that cover history, music, and movies.

In other news, we have had a few weeks off to tend to personal matters, as well as take care of ourselves. Plus Kelly had to paint her entire gd living room and that took about a week. But we will be back next week with an update on what Coca-Cola has been up to with a re-recording of Episode 3 which we originally kind of messed up the audio.

We will also be doing a bonus Q&A episode if you would like to send us any questions or leave questions here in the comments section.

Upcoming episodes that we are currently working on, include:

  • Grocery Stores
  • Bourbon
  • Asian American and Pacific Islander Heritage Month
  • Juneteenth

If you would like to send us any stories about being followed in the grocery store, or getting a sideways look when you ordered some top-shelf bourbon, or what it was like growing up Asian in a non-Asian community, please write us at

Cook Book

Mac n’ Cheese


1lb macaroni noodles 

Half pound of sharp cheddar (I used Murray’s) 

Half pound of dealers choice buy something melty and nutty or on the milder side (I used Murray’s Fontina)

3/4 cup of whole milk

2 eggs

Half cup of reserved pasta water

Half stick of butter cut into small square “pats”

2TB of whole grain mustard 

Salt Black pepperPaprika 

Alright so fancy cheese aside, this is my mother’s exact recipe. Even though she wasn’t buying cave aged cheddar or small batch Gouda made by nuns in Virginia (this is a real thing, google it) she always, always shredded it from one of those huge blocks. This is key. Whether you use the best or just whatever’s on sale at Kroger, shredding it yourself is nonnegotiable.  

This is meant to be easy, simple, and you should almost always have everything you need to make it as a side dish, or the star of the show. 


1: Salt that water before any pasta goes into your boiling water.

2: Once the pasta is cooked, drain. As you’re draining the water, put a half cup to the side. The starches that the pasta releases into the water will help thicken your macaroni mixture.

3: Shred that cheese!

4: In a mixing bowl pour the cooled pasta, most of the shredded cheese (save half a cup for the top), the milk, the reserved water and the eggs. 
*It’s important that all of your ingredients are cool. You don’t want to scramble the eggs, you’re making a sauce. 

5: Season your pasta mixture with the salt, pepper, paprika and whole grain mustard. I didn’t include measurements for the seasoning because you should “season till your Ancestors say stop,” so that’s what I’m going to tell you. On the off chance that they don’t speak to you, use roughly a half teaspoon of each spice. Also trust me on the mustard it makes the Mac and Cheese taste more like Mac and cheese. If you know what I mean. 

6: Place your macaroni mixture in your favorite casserole dish. Top with the remainder of the cheese, the half stick of butter cut into thin squares and another sprinkle of Black pepper. 

7: Bake at 350 for 30 minutes or until golden brown.

You’ll know it’s just right if you can cut a square and it mostly stays together. The egg mixture has now turned into this beautiful cheesy, custardy thing that makes all feel right in the world. 


FDR and The Secret of his Paralysis

As we discussed in our bonus episode on polio, FDR suffered from paralysis in his legs due to polio. At the time of his infection, he was a rising politician and didn’t let polio or paralysis stop him. Unfortunately, he went to great pains to hide his differently-abled body instead of showing the world that you can be in a wheelchair AND be President of the United States.

FDR would not allow photographs or film be taken of him in his wheelchair, being helped in or out of a car, or struggling to walk (he had developed a method using leg braces, a cane, and holding onto another person in order to walk when he needed). But in this rare footage from the 1935 White House Easter egg roll, FDR walks out to greet the guests. It is theorized that because of the large crowd, the secret service did not spot Fred Hill who was filming that day. Otherwise, they would have seized the camera and film.

The White House footage begins around the 1 minute mark and FDR walks out soon after.


We’re in TAUNT

We had the opportunity to write an article for the most recent publication and we are thrilled. TAUNT is an Indie Magazine out of Louisville, KY and run by the local treasure, Minda Honey.

If you want to know more about how this podcast came to be, go check out the article. And while you’re there, see what other writing is being showcased by this fine outlet. We are so lucky to have our story out in the world and excited to have this collaboration with one of our new favorite publications.

Food, Protest, and Podcasting


Just Gravy 5: Polio, Pepperoni, and Pizza Rat

The United States suffered its first polio epidemic in 1894, and it wouldn’t be until the 1950s that scientists could actually see the virus with a microscope and develop a vaccine. It was originally theorized that Black and Brown people did not suffer from the virus despite statistical evidence of outbreaks in Chicago and Maryland.

Join us as we discuss the racist history of polio, eat some delicious pizza made with toppings from Red Hog, and discuss how their business is carrying on the tradition of using the “whole animal”. There is also a special guest appearance from the mouse that is stalking Darryl’s home and keeps evading capture.

Just Gravy 5 Sources:

African-Americans, Polio and Racial Segregation
By Daniel J. Wilson, PhD

Race and the Politics of Polio
Warm Springs, Tuskegee, and the March of Dimes
Naomi Rogers, PhD

How the Poor Get Blamed for Disease
In the 1960s, health authorities capitalized on middle-class fears of urban decay to promote vaccination, redefining measles and polio as illnesses linked to poverty. By: ELENA CONIS

The History of Vaccines, An Educational Resource By The College of Physicians in Philadelphia


E9&10. Fannie Lou Hamer in 2 Parts

Fannie Lou Hamer Part 1
Fannie Lou Hamer Part 2

In our 2 part series on Fannie Lou Hamer, we examine her life and accomplishments through the lens of farming and food justice.

Part 1 takes a look at Hamer’s early childhood in Mississippi including her polio diagnosis, working as a sharecropper, and her academic achievements. We set the scene for Mississippi and the U.S. from the time she was born in 1917 till the 1960s when she began her work in Civil Rights. Fannie Lou’s pre-icon years definitely had their struggles but we also include her leadership, success, and joy.

Part 2 picks up where we left off in the first episode – Hamer and a group of other Black folks trying to register to vote. We follow her as she steps into her first leadership role with SNCC and listen to part of her speech at the Democratic National Committee credential panel in 1964 that was so compelling, President Johnson interrupted it to try and silence her. Largely focusing on her work in food justice, we cover her incredible work with the Freedom Farm Cooperative and the Sunflower Pigs pig bank.

Sources for E 9 &10. Fannie Lou Hamer

Civil rights crusader Fannie Lou Hamer defied men — and presidents — who tried to silence her By: DeNeen L Brown

Mississippi Public Broadcasting: Fannie Lou Hamer Stand Up

PBS Fannie Lou Hamer American Experience

FLH Wikipedia

FLH Food Activism Pioneer in Food and Wine (by Nia-Raquelle Smith)

American Rhetoric Online Speech Bank

The Speeches of Fannie Lou Hamer: To Tell It Like it Is