{"id":2768,"date":"2026-06-13T06:31:56","date_gmt":"2026-06-13T13:31:56","guid":{"rendered":"https:\/\/losangelesmovinginsider.com\/index.php\/2026\/06\/13\/the-food-you-like-tells-a-story-join-this-pop-up-session-to-taste-new-flavors-and-find-new-stories-to-tell\/"},"modified":"2026-06-13T06:31:56","modified_gmt":"2026-06-13T13:31:56","slug":"the-food-you-like-tells-a-story-join-this-pop-up-session-to-taste-new-flavors-and-find-new-stories-to-tell","status":"publish","type":"post","link":"https:\/\/losangelesmovinginsider.com\/index.php\/2026\/06\/13\/the-food-you-like-tells-a-story-join-this-pop-up-session-to-taste-new-flavors-and-find-new-stories-to-tell\/","title":{"rendered":"The food you like tells a story. Join this pop-up session to taste new flavors and find new stories to tell."},"content":{"rendered":"
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If anyone ever called you a \u201cpicky eater,\u201d they were wrong and probably needed to increase their food literacy.<\/p>\n

Read more She didn\u2019t know anyone in San Diego at first, but now thousands of people know her work<\/a><\/p>\n

The idea of food literacy is generally understood as knowing how the choices we make about the foods we eat affect our health, our environment, and the economy. In the upcoming Wunderland Food Literacy pop-up series at the Skyline Hills Library Monday through Thursday, the facilitators are making a bit of an adjustment to that point of view.<\/p>\n

\u201cWe\u2019re using \u2018food culture literacy,\u2019 so we think that food is culture. We are what we eat, and don\u2019t eat. Our bowl is a mirror, it\u2019s a reflection of us, so it\u2019s not just about the ingredients or nutrition or recipes \u2014 we are really using food to tell stories about people,\u201d says June Jo Lee. \u201cWe\u2019ve lost literacy about what\u2019s good to eat for ourselves. We\u2019ve lost connection with our own senses, our bodies. There\u2019s so much expert advice, and influencers, and people telling us what we should eat, that what we\u2019re trying to build back is a body-trusting knowledge about our appetites, our modern hungers. For us, what\u2019s underlining all of our food literacy programming, and what we are trying to encourage is very simple: love food, taste with your whole body, and find our food life rhythms.\u201d<\/p>\n

Lee is an author and food ethnographer who worked for Google and conducted research for companies, including Nestle, Whole Foods Market, Walmart, and Starbucks. Philip Lee is the co-founder of Readers to Eaters, an independent publisher focused on food literacy through books and community programming. Together, the couple created Wunderland Kitchen, offering food literacy education through pop-up programs at public libraries, schools, and community organizations. This free program starts at 2:30 p.m. each day in the community room at the Skyline library, for kids 8 to 14, and their families. The Lees have authored and published multiple articles, research papers, and children\u2019s books on the topic, including the forthcoming \u201cKimchi Taco Time,\u201d being released in October. They took some time to talk about getting kids, and adults, to learn to trust themselves and learn about others by exploring all kinds of foods. (This conversation has been edited for length and clarity. )<\/p>\n

What does it mean to find our food life rhythms?<\/p>\n

We\u2019re all off rhythm in terms of what, how, why, and when we\u2019re eating. There are so many people who come to us and tell us, \u201cI don\u2019t know what to eat. I don\u2019t know how to cook. I don\u2019t have time.\u201d In a lot of ways, as a food ethnographer, I\u2019ve seen how the industry has taken over food at home, food at work, food at school, food outside, celebration food, everyday food, snacking food. They\u2019ve really become the way that we eat, and we\u2019re trying to bring back that knowledge and those skills and power to people because I think it belongs inside culture, not inside corporations or industries or brands.<\/p>\n

You\u2019re bringing your Wunderland Food Literacy pop-up to the Skyline library. Have you done this work in San Diego before? How did this opportunity come together?<\/p>\n

It\u2019s the first time we\u2019re bringing it to San Diego, and we\u2019re very, very excited. Also, I think San Diego just acquired a Charlie Cart, so we\u2019ll be kicking that off. (The Charlie Cart Project) is another food education program that creates a mobile kitchen that teaches kids how to cook. It\u2019s literally a little cart that libraries buy from this (nonprofit) organization in Berkeley, and it has the cooking tools and equipment.<\/p>\n

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Partly, what connects us to San Diego Library, is the Lunch at the Library program. This, to me, is very exciting. The free summer meals are primarily focused on providing food for kids in the summer, but now they\u2019re also including a literacy component to it. The library is the reading place, it\u2019s a book place, yet they have a food program that\u2019s not connected to books, so it\u2019s exciting to be able to really come in and start to make that connection. Also, the California Library Association said that we should definitely check out San Diego, since they have a long running, and one of the biggest programs in the state.<\/p>\n

It\u2019s actually funded through Do Your Homework @ the Library (a free homework assistance program from the City of San Diego that also offers summer programming). It has this amazing literacy addition, so it helps make up for that summer gap in literacy.<\/p>\n

Can you walk us through how these pop-ups generally work?<\/p>\n

Generally, a library system will host us for about a week, and we show up to the library and bring everything; all we need is a kitchen sink and tables, and then we guide people through a three-act program. The first step is really about getting to know each other, and I use my ethnography background to ask some prompts, like, \u201cWhat is the flavor of home?\u201d We really want to hear the community start sharing what home tasted like growing up. For kids, that\u2019s current; and for families and adults, they start sharing their home when they were growing up. I share from my point of view from my Korean-American heritage, and we start there, getting to know each other as people.<\/p>\n

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The second act is introducing taste and flavor. We have different kinds of pop-ups, and in San Diego we\u2019re doing a kimchi and kraut-chi pop-up, so we\u2019ll be making kraut-chi, which is a combination of kimchi and sauerkraut. We\u2019re also going to make Awesome Sauce, and that\u2019s just the everyday magic of turning gochujang and mayo into something that makes meals and veggies delicious.<\/p>\n

Then, we\u2019re going to do a Bibim-bap Remix, and on the last day we\u2019re going to do sourdough. So, the second act is tasting, exploring ingredients, and prepping the ingredients to make something. The third act is a community class, so by then everyone is shopping, tasting, making, remixing beautiful, colorful vegetables and other ingredients. It\u2019s really them creating the community experience together. A lot of our pop-ups use the theme of fermentation because fermentation is transformation you can taste. You take simple ingredients, like cabbage or flour, and you add a little thyme, and maybe a little something spicy, or tricky, or troublesome, and then you turn it into something more delicious and nourishing. So, how do we deal with complexity? How do we deal with change and uncertainty? How do we show up in our full essence, and how do we become more of who we are as whole people? That\u2019s the underlying theory of change under the pop-ups, but it\u2019s really through tasting, fermenting, and mixing, and then everyone gets to take something home.<\/p>\n

As you can see, it\u2019s not just a straightforward cooking class; it\u2019s really having a real cultural component, in terms of family. We spend the first 15 to 20 minutes just talking about the family food culture. What we also find at these events is that it\u2019s very intergenerational and intercultural. Often, we have three generations of participants coming in because food can do that, so that\u2019s something that we\u2019re really excited about. That\u2019s the kind of community building that we\u2019re really excited about.<\/p>\n

And, I\u2019m really excited to pilot a new pop-up in San Diego, it\u2019s our sourdough pop-up. I\u2019ve been working with a farmer who is growing ancient grains up in Washington, so we are going to use einkorn flour, the most ancient grain that was found in, I think, an iceman\u2019s stomach, and they replanted it. We\u2019re going to make sourdough starter and learn about grains, and everyone will, hopefully, want to take home some of the starter. We have a book called \u201cBread Lab!,\u201d and we are using that book as background. Really, each of the pop-ups are inspired by a book that we published, and Wunderland pop-ups are a way that we try to bring that book to life, so that people can \u201ceat\u201d the book, in some ways.<\/p>\n

We\u2019re going to taste test the difference in sourdough einkorn that I would have baked that morning, versus Wonder Bread. It\u2019s not that we\u2019re judging, or saying one is better than the other; I want to get beyond a \u201cgood or bad\u201d food binary. I just want to know what the kids are tasting for themselves in terms of texture, the flavor, the aroma. That\u2019s the literacy we\u2019re trying to build, for kids to trust their own bodies, to know what they want in their bowls. Ultimately, it is our food activism because we believe that it\u2019s the small bowls where change starts from.<\/p>\n

Read more San Diego transit commuters brace for pain with coming fare hikes<\/a><\/p>\n

A 2024 article on food literacy from the Centers for Disease Control and Prevention mentions a 2015 study about a preschool program in Australia designed to increase children\u2019s food literacy and encourage them to enjoy vegetables. After weekly session led by dieticians, preschool staff and volunteers, more than 70% of the kids in the study asked for and ate more vegetables and were more knowledgeable about vegetables. Can you talk about the impact of food literacy programming? Why it\u2019s important and what kind of difference you\u2019ve seen it make in your work?<\/p>\n

The whole point of the pop-ups is for kids to be tasting vegetables the whole time. Basically, all of it is like one big salad, and the dips are to get them to eat more vegetables without being pedantic or didactic about it. It\u2019s just to show the beauty and flavor and tastiness. Vegetables shouldn\u2019t be a hardship, they should be what we love.<\/p>\n

I\u2019m certainly familiar with a lot of these kinds of studies, and certainly a goal is that we want kids to eat more vegetables, try different things, but a lot of our approach is just introducing them to the idea of flavor and texture. Know your body, know what you like. I want to make clear to a lot of parents that we don\u2019t want to give labels and say that this makes kids \u201cpicky eaters.\u201d We work with a lot of school gardens, having kids pick vegetables, and that\u2018s wonderful; but if you want them to eat a bowl of salad, it sure tastes better with dressing on it. June likes her salad dressing more acidic, so she likes more vinegar, and I like mine more sweet\u2014this does not make either one of us picky, we just have a choice. It\u2019s the same with kids. Sometimes, the education is for the kids knowing what they like, but also for the parents to know that kids have a choice, culture has a choice. Every culture has their preferred vegetables that are really ingrained into their history, so it\u2019s just recognizing those foods and not necessarily saying certain food is healthy or unhealthy. It\u2019s a balance.<\/p>\n

What happens to a person who\u2019s labeled a picky eater, their relationship to food, and their subsequent literacy around food?<\/p>\n

This is a tricky question because I actually did research for the food industry for retailers around this. I used to interview both parents and kids together and separately, and something that I learned was that parents often label their own kids picky because who wants to fight over dinner? When I\u2019m talking to the kids, they\u2019re developing their own sense of food and what tastes good, or what textures they like or don\u2019t like, and the stories they attach to it. Like, \u201cOh, I like these sandwiches because my dad made them,\u201d and \u201cUsually mom makes all the food, but this is something dad makes,\u201d so they like the fish burger because of that. Food is so much more than just nutrients, it\u2019s stories wrapped around our food, and it\u2019s emotions wrapped around our food. It\u2019s safety and warmth, so that\u2019s one answer.<\/p>\n

Another answer is I was talking to a sensory lab out in Philadelphia, the Monell Chemical Senses Center, and one of the researchers told me that people all have different levels of sensory abilities. Some are super sensors, and the thing that hurt her the most is that parents assume that the kids have the same sensory taste as them, but everybody has different sensory sensitivity, and that changes over time.<\/p>\n

I was doing a project for Kraft Foods back in 2009 and we were interviewing consumer targets who just weren\u2019t buying the Kraft brands, and I remember this one mom and dad saying, \u201cYou know, I was a picky eater growing up. I stayed pretty limited, I knew what I liked, but I don\u2019t want my kids to grow up that way. I want them to have all the opportunities in the world, so I hide my own picky eating in front of my kids, so that they can have all the opportunities in the world.\u201d Another mom who was Indian American said, \u201cTraditionally, you\u2019re supposed to only like mom\u2019s food, growing up in India,\u201d but that would limit her son. She wants her son to the whole world, so that his opportunities would be as big as the world. Picky eating is kind of tricky, and I think it often becomes a little bit of a power struggle within the house. We\u2019re trying to show how to try something new, try something spicy.<\/p>\n

In my experience working with the parents and kids, a lot of parents tend to make these sweeping categorical judgments on kids\u2019 eating habits, like, \u201cOh, they don\u2019t like spinach. They\u2019re picky because they like broccoli and not spinach.\u201d That\u2019s OK, though. If they categorically don\u2019t eat vegetables, that may be a problem, but if they like one vegetable and not the other, that\u2019s the choice. Also, a lot of times texture plays a role. That\u2019s why, in the workshops, we want to point out textures. Even for me, I don\u2019t like bell peppers raw, but I love them roasted. Even with a tomato, we sprinkle a little salt on it and it tastes so much better. We want the kids to know they have the ability to make it more tasty, so that\u2019s the conversation we have, rather than just saying something is good or bad.<\/p>\n

How would you describe San Diego, and who we are, through your food ethnography lens?<\/p>\n

I have never studied San Diego as an ethnographer, but what I know about San Diego is that it is a rapidly growing, diverse city with a strong military presence. So, if I were to start thinking about San Diego, I would start thinking about global cuisine because that\u2019s what the military brings. I would start thinking about California-Mex, burritos, other things to try when we\u2019re there.<\/p>\n

Taking the advice from your TED Talk on how the rest of us can be food ethnographers, I want to ask each of you, what\u2019s your flavor of home?<\/p>\n

My flavor of home is kimchi. My mother used to make water kimchi wherever we moved, and we moved around a lot, just like a military family. I think I grew up moving every two or three years, and so the first thing she would make is water kimchi (kimchi made in a brine rather than a paste), which I just made the other day.<\/p>\n

I have two answers for you. I grew up in Hong Kong, which is not something we made at home, but it\u2019s like a barbecue pork bao. The char siu bao is like a roast pork in a bun, and it\u2019s a perfect fit for a little kid because it\u2019s warm and fits in your hand, and you can just have it all without sharing. It\u2019s not something people would make at home, but it was so easy in Hong Kong to just buy a takeout bun somewhere. But really, a flavor of home is just rice. Coming home and just smelling good rice. They say you know a Chinese family always has a pot of rice going, and that is very comforting to me now.<\/p>\n

Read more After 35 years of serving homeless San Diegans\u2019 basic needs, Neil Good Day Center will be shut down by the city<\/a><\/p>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

June Jo Lee and Philip Lee created Wunderland Kitchen, using their backgrounds in food ethnography and publishing to offer food literacy programs at libraries, schools, and community organizations. Their free pop-up series comes to the Skyline Hills Library June 15 to 18. <\/p>\n","protected":false},"author":1,"featured_media":2767,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[12],"tags":[],"class_list":["post-2768","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-local-news"],"yoast_head":"\nThe food you like tells a story. 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