Fake boba, fake pork with Wei Tchou

Hello from a walk-up apartment! 

This week, Tammy and Jay invite food-and-culture writer Wei Tchou to discuss trends in plant-based meat and beverages. Wei has written beautifully about fermenting tempeh, making her own soy sauce, and learning to love baijiu. 

In our first investigative segment (lol), we send Jay out on the streets of Norcal. The U.S. chain Peet’s Coffee has proclaimed this the “Summer of Jelly,” dropping a new “boba-like” drink addition that’s been deemed cultural appropriation by some, harmless bobafication by others. Jay ventures to the original Peet’s in Berkeley to find out: Is the jelly any good? 

Then, Wei shills for Big Fake Pig! Could Impossible Pork be the answer to her tireless search for a veg alternative in cooking Chinese? How do new vegan meat products fit into food landscapes that have long used plant-based substitutes? Could vegan pork be an ecological and ethical cure in regions where meat consumption is still on the rise? Plus: David Chan’s unique brand of service journalism and Wei’s problematic cookbook fave. 

Check out our subscriber Discord for bonus items from Jay’s Peet’s odyssey and Wei’s kitchen.

And, on August 25, we’ll be having a subscribers-only book club with the great novelist Lisa Hsiao Chen, author of Activities of Daily Living. Come on through! 

Thanks as always for your support! Please subscribe and stay in touch via Patreon and Substack, follow us on Twitter, and email us at [email protected]. 

This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit goodbye.substack.com/subscribe