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My life on a plate: Spice Bags podcaster Mei Chin wants everyone to stop talking about sourdough

Mei Chin tells Katy McGuinness about her earliest kitchen exploits and her love of meatballs

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Mei Chin

Mei Chin

Mei Chin

Mei Chin grew up in Connecticut, came of age in New York City, and currently resides in Dublin with her husband, Tommy. Her food writing has appeared in Saveur, The New York Times, Gourmet, Lucky Peach and Vogue, and she has taught at Yale University. She is co-host of Spice Bags, a podcast that explores Irish food issues through an expatriate lens.  

Did you grow up in a family where food was important?

Yes, especially on my mother's side of the family. My grandfather was an architect, but he was also a passionate, over-the-top Chinese chef (crab-roe wontons would've been typical). When the family moved to Richmond, Virginia - my mother was 10 - he declared that he most wanted to eat what he himself could not cook. So he ate fried chicken steak and Jell-O on his lunch break, and his children taught themselves Western (ie US and European) cuisine.