Edward Lee discusses his restaurant and Louisville, his adopted hometown.
Everything was made from scratch cause it’s a lot cheaper.
We had jars of things all over the house.
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You know, now it would look real trendy and stuff.
But back then it was like weird things, funky things fermenting in jars all over the house."
And then 9/11 happened.
It is this glorious, weird melting pot, very international, but it’s not American.
And I’d always wanted to go to the Kentucky Derby.
It’s always been on my bucket list."
-EdwardLee
“I was discovering Southern food, it actually brought me closer to Korean food.
And it was a seaweed soup, but it has the same things, right?
Like instead of ham hocks, they’d use dried anchovy and beef.”
“Our entire professional lives have been in this industry,” Lee said on the podcast.
“We wanted to do something that was positive, right?
And so what we did was say, well, let’s do a mentorship program.”
The group didn’t stop there, though.
“We realized this is a national problem, not a local problem,” Lee said.
AboutBiscuits & Jam
In the South, talking about food is personal.
It’s a way of sharing your history, your Family, your culture, and yourself.
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Get a transcript of thefull interview with EdwardLee.
