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Is there such a thing as “American 🇺🇸 food?” 🤔 Dear Ms. Kelly,
 I don’t think a 60-second clip should define anyone. I know it doesn’t define me, and I don’t believe it fully defines you. We all have evolving perspectives in a world that moves fast.

I’m also aware that although we’re both Americans, we likely live in very different silos–physically, digitally, and culturally. Your America and my America overlap in ways neither of us probably realizes, and differ in ways neither of us appreciates enough.

I’m not a culinary, historical, or political expert. My video might sound like I think I am, but I don’t have all the answers. What I have is a perspective shaped by growing up in Queens, surrounded by people from everywhere, eating many things, hearing many languages. That’s not better than your perspective. Just different. And I think that difference is worth a conversation, not a confrontation.

My video isn’t an attack. It’s an invite.

Queens is chaotic, imperfect, and loud. It’s the landing ground for first-generation immigrants who build their American dream and eventually move on to Jersey, Connecticut, Long Island…if opportunities allow. But while they’re here, they leave behind a restaurant, a tradition, a recipe. Layers of that, decade after decade, is what makes Queens unlike anywhere else.

I’m sure you’ve landed at JFK or LaGuardia. Maybe caught a US Open match. But I’m not sure you’ve wandered through Jackson Heights, Astoria, or Flushing on a random Saturday. It has a charm that’s hard to explain until you’re in it.

I’d love to show you around. And if Queens is a challenge right now…maybe we co-host a Super Bowl party. I’ll bring Korean fried chicken and empanadas. They pair well with football 🏈 The American 🇺🇸 kind.

Aight, peace and blessings. @megynkelly @megynkellyshow 🙋🏻‍♂️
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righteouseats
Is there such a thing as “American 🇺🇸 food?” 🤔 Dear Ms. Kelly,
 I don’t think a 60-second clip should define anyone. I know it doesn’t define me, and I don’t believe it fully defines you. We all have evolving perspectives in a world that moves fast.

I’m also aware that although we’re both Americans, we likely live in very different silos–physically, digitally, and culturally. Your America and my America overlap in ways neither of us probably realizes, and differ in ways neither of us appreciates enough.

I’m not a culinary, historical, or political expert. My video might sound like I think I am, but I don’t have all the answers. What I have is a perspective shaped by growing up in Queens, surrounded by people from everywhere, eating many things, hearing many languages. That’s not better than your perspective. Just different. And I think that difference is worth a conversation, not a confrontation.

My video isn’t an attack. It’s an invite.

Queens is chaotic, imperfect, and loud. It’s the landing ground for first-generation immigrants who build their American dream and eventually move on to Jersey, Connecticut, Long Island…if opportunities allow. But while they’re here, they leave behind a restaurant, a tradition, a recipe. Layers of that, decade after decade, is what makes Queens unlike anywhere else.

I’m sure you’ve landed at JFK or LaGuardia. Maybe caught a US Open match. But I’m not sure you’ve wandered through Jackson Heights, Astoria, or Flushing on a random Saturday. It has a charm that’s hard to explain until you’re in it.

I’d love to show you around. And if Queens is a challenge right now…maybe we co-host a Super Bowl party. I’ll bring Korean fried chicken and empanadas. They pair well with football 🏈 The American 🇺🇸 kind.

Aight, peace and blessings. @megynkelly @megynkellyshow 🙋🏻‍♂️
Before watching this…did you think these foods were “purely American 🇺🇸?” Yo, I grew up in this country as the kid of immigrants 🇰🇷 I know what it looks like when someone loves a place that isn’t always sure it loves them back 🤷🏻‍♂️ And I still love it. Not the bumper sticker version. The real one that’s messy, complicated, built by people from everywhere—some by choice, others by force—who showed up and made something together. It’s ugly to many, beautiful to some, but it’s where I built my identity, so therefore it’s home. ��The food, music, culture. None of it came from nowhere. So when someone calls me anti-American for pointing that out 😂, I want to be clear… “I love America more than any other country in the world, exactly for this reason, I insist on the right to criticize her perpetually.” - James Baldwin ��If anything, I think I’m defending the version of it that actually deserves to be defended. Nah’mean? Aight, peace and blessings 🤜🏼🤛🏼 Feel free to correct me if I’m wrong.
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Before watching this…did you think these foods were “purely American 🇺🇸?” Yo, I grew up in this country as the kid of immigrants 🇰🇷 I know what it looks like when someone loves a place that isn’t always sure it loves them back 🤷🏻‍♂️ And I still love it. Not the bumper sticker version. The real one that’s messy, complicated, built by people from everywhere—some by choice, others by force—who showed up and made something together. It’s ugly to many, beautiful to some, but it’s where I built my identity, so therefore it’s home. ��The food, music, culture. None of it came from nowhere. So when someone calls me anti-American for pointing that out 😂, I want to be clear… “I love America more than any other country in the world, exactly for this reason, I insist on the right to criticize her perpetually.” - James Baldwin ��If anything, I think I’m defending the version of it that actually deserves to be defended. Nah’mean? Aight, peace and blessings 🤜🏼🤛🏼 Feel free to correct me if I’m wrong.
Why does food 🍱🍝 abroad often leave you feeling “less heavy” 🫃🏻 than food in the 🇺🇸 U.S.? 💭 Yo, from the first time I read Fast Food Nation, watched Supersize Me, then later Salt Sugar Fat, and Barons, I’ve been upset about how complex the U.S. food policy really is. 😤Learning about GRAS (“Generally Recognized As Safe”) was eye-opening. How there’s a system that allows companies to decide an ingredient is safe without full FDA pre-approval. I kind of get the upside? FDA approval is slow and expensive, and GRAS helps startups and smaller companies get products to market without being crushed by costs. But, yo, the downside…it allows thousands of chemicals, colorings, and additives to enter our food supply, often without long-term testing or public awareness. What started as a way to reduce red tape has also made it easy to get us cancer 🤦🏻‍♂️ And that’s on top of everything else…corn syrup everywhere, genetic engineering, industrial farming, shelf life prioritized over nourishment, efficiency over health. And something as basic as what we put in our bodies became politicized? In places like the EU 🇪🇺, Japan 🇯🇵, and Singapore 🇸🇬, where I’ve eaten the food firsthand, regulators are more likely to limit or ban things until safety is assured. Here, we tend to wait until damage is done and a movie gets made. Now, no system or government is perfect. But this isn’t normal. And stricter, smarter food policy isn’t anti-business or anti-innovation. It’s simply pro-people. But I digress…what y’all think? 🤜🏼🤛🏼
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Why does food 🍱🍝 abroad often leave you feeling “less heavy” 🫃🏻 than food in the 🇺🇸 U.S.? 💭 Yo, from the first time I read Fast Food Nation, watched Supersize Me, then later Salt Sugar Fat, and Barons, I’ve been upset about how complex the U.S. food policy really is. 😤Learning about GRAS (“Generally Recognized As Safe”) was eye-opening. How there’s a system that allows companies to decide an ingredient is safe without full FDA pre-approval. I kind of get the upside? FDA approval is slow and expensive, and GRAS helps startups and smaller companies get products to market without being crushed by costs. But, yo, the downside…it allows thousands of chemicals, colorings, and additives to enter our food supply, often without long-term testing or public awareness. What started as a way to reduce red tape has also made it easy to get us cancer 🤦🏻‍♂️ And that’s on top of everything else…corn syrup everywhere, genetic engineering, industrial farming, shelf life prioritized over nourishment, efficiency over health. And something as basic as what we put in our bodies became politicized? In places like the EU 🇪🇺, Japan 🇯🇵, and Singapore 🇸🇬, where I’ve eaten the food firsthand, regulators are more likely to limit or ban things until safety is assured. Here, we tend to wait until damage is done and a movie gets made. Now, no system or government is perfect. But this isn’t normal. And stricter, smarter food policy isn’t anti-business or anti-innovation. It’s simply pro-people. But I digress…what y’all think? 🤜🏼🤛🏼
Can I use Apple Pay to celebrate the people behind the food?
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righteouseats
Can I use Apple Pay to celebrate the people behind the food?
Please tell me your favorite food 🍱 movie 🎥 in the comments 👇🏼 Yo, these are my personal favorites 🙋🏻‍♂️ Not claiming them to be the best 🙅🏻‍♂️ Will love to do a follow-up list after checking out your comments. Eat Drink Man Woman 🇹🇼 (1994): Ang Lee’s Taipei kitchen classic where a retired chef says everything he can’t with words through Sunday dinners his daughters don’t want to attend anymore. Expect hilarious twists and some of the most exquisite cooking scenes ever filmed. The Lunchbox 🇮🇳 (2013): A misdelivered lunch in Mumbai becomes a quiet, tender love story told entirely through handwritten notes exchanged via a tiffin box. Neither DMs nor voice memos. Imagine that today, huh? God of Cookery 🇭🇰 (1996): Stephen Chow plays a disgraced celebrity chef whose redemption arc includes kung fu battles, beef ball warfare, and somehow the most sincere case for cooking with heart. My favorite movie as a third grader 🙏🏼 Big Night 🇺🇸 (1996): Two Italian 🇮🇹 immigrant brothers bet everything on one dinner in 1950s Jersey Shore. I have yet to try a timpano to this day, but from this film alone, I know it’s one of the most beautiful things you’ll ever watch get sliced open. Tampopo 🇯🇵 (1985): Known as a “ramen Western.” I didn’t get it at first. But over time, the message revealed itself: obsession, desire, and the pursuit of greatness. The subplots in between also happen to make you scratch your head, aroused, and feel hungry at the same time. The Taste of Things 🇫🇷 (2023): The extended opening of pure cooking before any real dialogue, while subtly revealing the dynamics and positions between characters…somehow that’s exactly the point. Aight, peace and blessings 🤜🏼🤛🏼​​​​​​​​​​​​​​​​
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Please tell me your favorite food 🍱 movie 🎥 in the comments 👇🏼 Yo, these are my personal favorites 🙋🏻‍♂️ Not claiming them to be the best 🙅🏻‍♂️ Will love to do a follow-up list after checking out your comments. Eat Drink Man Woman 🇹🇼 (1994): Ang Lee’s Taipei kitchen classic where a retired chef says everything he can’t with words through Sunday dinners his daughters don’t want to attend anymore. Expect hilarious twists and some of the most exquisite cooking scenes ever filmed. The Lunchbox 🇮🇳 (2013): A misdelivered lunch in Mumbai becomes a quiet, tender love story told entirely through handwritten notes exchanged via a tiffin box. Neither DMs nor voice memos. Imagine that today, huh? God of Cookery 🇭🇰 (1996): Stephen Chow plays a disgraced celebrity chef whose redemption arc includes kung fu battles, beef ball warfare, and somehow the most sincere case for cooking with heart. My favorite movie as a third grader 🙏🏼 Big Night 🇺🇸 (1996): Two Italian 🇮🇹 immigrant brothers bet everything on one dinner in 1950s Jersey Shore. I have yet to try a timpano to this day, but from this film alone, I know it’s one of the most beautiful things you’ll ever watch get sliced open. Tampopo 🇯🇵 (1985): Known as a “ramen Western.” I didn’t get it at first. But over time, the message revealed itself: obsession, desire, and the pursuit of greatness. The subplots in between also happen to make you scratch your head, aroused, and feel hungry at the same time. The Taste of Things 🇫🇷 (2023): The extended opening of pure cooking before any real dialogue, while subtly revealing the dynamics and positions between characters…somehow that’s exactly the point. Aight, peace and blessings 🤜🏼🤛🏼​​​​​​​​​​​​​​​​
Episode 80: Queens Native visits the shop featuring @jaekicho 🌏✌️Starring @winnie_thepooj as Thyme and @darrylgenejr as Cale Thanks to: Director @nitay.dagan, DP/Color @eyalbaucohen, Sr. Editor + Sound Mix @fogelmusic, Original Music @buona.notte, Sound Recording @verronicahein, Props + PA @hannahmeholick, and Associate Producer @torijeanine!
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Episode 80: Queens Native visits the shop featuring @jaekicho 🌏✌️Starring @winnie_thepooj as Thyme and @darrylgenejr as Cale Thanks to: Director @nitay.dagan, DP/Color @eyalbaucohen, Sr. Editor + Sound Mix @fogelmusic, Original Music @buona.notte, Sound Recording @verronicahein, Props + PA @hannahmeholick, and Associate Producer @torijeanine!
Yo, if you could eat in ONE city for the rest of your life, where would it be? 🌐 Honestly, I couldn’t pick just one. For sheer diversity, I’d probably choose New York City 🗽 You can spend a lifetime here and still can’t scratch the surface. But when Time Out asked me to choose a recipe from its Best Cities for Food 2026 list, Hong Kong 🇭🇰 was an easy choice. It’s a city shaped by migration, trade, and cultural collision. Cantonese traditions mixed with British influences and generations of migration from across China to create a food culture that’s distinctly Hong Kong. It’s one of those rare places that feels completely itself while borrowing from everywhere. So I made Hong Kong-style baked pork chop rice as part of the @timeoutamerica x @hellofresh collaboration celebrating some of the most exciting food cities in the world. Check out all 17 cities and recipes 🌏🌎🌎 Aight, peace and blessings 🤜🏼🤛🏼
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Yo, if you could eat in ONE city for the rest of your life, where would it be? 🌐 Honestly, I couldn’t pick just one. For sheer diversity, I’d probably choose New York City 🗽 You can spend a lifetime here and still can’t scratch the surface. But when Time Out asked me to choose a recipe from its Best Cities for Food 2026 list, Hong Kong 🇭🇰 was an easy choice. It’s a city shaped by migration, trade, and cultural collision. Cantonese traditions mixed with British influences and generations of migration from across China to create a food culture that’s distinctly Hong Kong. It’s one of those rare places that feels completely itself while borrowing from everywhere. So I made Hong Kong-style baked pork chop rice as part of the @timeoutamerica x @hellofresh collaboration celebrating some of the most exciting food cities in the world. Check out all 17 cities and recipes 🌏🌎🌎 Aight, peace and blessings 🤜🏼🤛🏼
What matters more to you in a city? 🏙️ Yo, no city is perfect 🥲 Traveling has made me more aware of both the privileges I have as a New Yorker 🗽 and an American 🇺🇸, and the gaps I still wish we’d close based on what I’ve seen work elsewhere. Talking with locals—wealthy, working-class, immigrants, and generational residents—the same themes come up everywhere: cost of living, pressure, and change. What often surprised me most was the contrast in energy. In places like Nairobi 🇰🇪, Ulaanbaatar 🇲🇳, and Jakarta 🇮🇩, I felt optimism. In cities that look like they have everything working—Tokyo 🇯🇵, Seoul 🇰🇷, Amsterdam 🇳🇱—I heard more pessimism beneath the surface. Nothing is perfect, and a short-form video can’t capture all the nuance, but these are a few (out of many) honest pros and cons I picked up from listening, eating, and spending time where people live. What y’all think? 🤜🏼🤛🏼
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What matters more to you in a city? 🏙️ Yo, no city is perfect 🥲 Traveling has made me more aware of both the privileges I have as a New Yorker 🗽 and an American 🇺🇸, and the gaps I still wish we’d close based on what I’ve seen work elsewhere. Talking with locals—wealthy, working-class, immigrants, and generational residents—the same themes come up everywhere: cost of living, pressure, and change. What often surprised me most was the contrast in energy. In places like Nairobi 🇰🇪, Ulaanbaatar 🇲🇳, and Jakarta 🇮🇩, I felt optimism. In cities that look like they have everything working—Tokyo 🇯🇵, Seoul 🇰🇷, Amsterdam 🇳🇱—I heard more pessimism beneath the surface. Nothing is perfect, and a short-form video can’t capture all the nuance, but these are a few (out of many) honest pros and cons I picked up from listening, eating, and spending time where people live. What y’all think? 🤜🏼🤛🏼
Koreans in NYC🇰🇷
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Koreans in NYC🇰🇷
Where does the best food 🍱🍔🥘 come from? 💭 Yo, food travels the same way people do. It picks up accents, loses rules, and gains meaning. Third Cultures is about highlighting those in-between stories. The places where identity isn’t fixed, and tradition keeps moving. We shot the pilot independently (shout out to @portal_a for supporting the vision) in Prato, Italy, a city reshaped by migration and labor, where Chinese and Italian lives overlap in ways you don’t usually see on screen. If this kind of story speaks to you, the pilot is live on YouTube. Link’s in the bio. Let me know what y’all think. Merry Christmas id y’all celebrating 🤜🏼🤛🏼
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Where does the best food 🍱🍔🥘 come from? 💭 Yo, food travels the same way people do. It picks up accents, loses rules, and gains meaning. Third Cultures is about highlighting those in-between stories. The places where identity isn’t fixed, and tradition keeps moving. We shot the pilot independently (shout out to @portal_a for supporting the vision) in Prato, Italy, a city reshaped by migration and labor, where Chinese and Italian lives overlap in ways you don’t usually see on screen. If this kind of story speaks to you, the pilot is live on YouTube. Link’s in the bio. Let me know what y’all think. Merry Christmas id y’all celebrating 🤜🏼🤛🏼
NYC Mexican food is…🇲🇽🗽 Yo, I first met Cleotilde of @chalupaspoblanaseltlecuile back in 2022, posted on Junction Boulevard in front of a Chipotle, cooking chalupas poblanas the same way she learned from her ancestors in Puebla, Mexico 🇲🇽 Tortillas swimming in manteca, salsa rojo, salsa verde, shredded beef, all coming together on a comal sitting on a Queens sidewalk. I always found that image beautiful. A woman preserving generations of culinary knowledge in front of a billion-dollar food chain. Since then, I’ve watched more people discover what Cleo already knew: Her food is special. From the @righteouseats feature, to sharing a Times Square billboard moment together, to now being recognized by @nytimes as one of the 100 best eateries in NYC. Can’t think of anyone more deserving. Beyond the accolades, Cleo has continued advocating alongside @streetvendorproject for the people who feed our city. The vendors, families, and entrepreneurs who help make New York’s food culture what it is. So when our friends at @flightclub reached out about highlighting street vendors at @familystylefest, Cleo had to be there. This Saturday, July 11th, we’re bringing Chalupas Poblanas El Tlecuile to Family Style Festival. Family Style is ticketed, but our featured street vendor meals are on Flight Club and Righteous Eats until supplies last. First come, first served. Please learn more about the work supporting NYC vendors via @streetvendorproject 🙏🏼 And come give Cleo her flowers 💐 Aight, peace and blessings 🤜🏼🤛🏼
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NYC Mexican food is…🇲🇽🗽 Yo, I first met Cleotilde of @chalupaspoblanaseltlecuile back in 2022, posted on Junction Boulevard in front of a Chipotle, cooking chalupas poblanas the same way she learned from her ancestors in Puebla, Mexico 🇲🇽 Tortillas swimming in manteca, salsa rojo, salsa verde, shredded beef, all coming together on a comal sitting on a Queens sidewalk. I always found that image beautiful. A woman preserving generations of culinary knowledge in front of a billion-dollar food chain. Since then, I’ve watched more people discover what Cleo already knew: Her food is special. From the @righteouseats feature, to sharing a Times Square billboard moment together, to now being recognized by @nytimes as one of the 100 best eateries in NYC. Can’t think of anyone more deserving. Beyond the accolades, Cleo has continued advocating alongside @streetvendorproject for the people who feed our city. The vendors, families, and entrepreneurs who help make New York’s food culture what it is. So when our friends at @flightclub reached out about highlighting street vendors at @familystylefest, Cleo had to be there. This Saturday, July 11th, we’re bringing Chalupas Poblanas El Tlecuile to Family Style Festival. Family Style is ticketed, but our featured street vendor meals are on Flight Club and Righteous Eats until supplies last. First come, first served. Please learn more about the work supporting NYC vendors via @streetvendorproject 🙏🏼 And come give Cleo her flowers 💐 Aight, peace and blessings 🤜🏼🤛🏼
We went to an older adult center holiday party in Flushing. @kcs_ny is one of 300+ @nycaging older adult centers in the five boroughs that offer culturally appropriate healthy meals, fun activities, classes, and social services. For their holiday celebration, they served galbi-tang (갈비탕), spicy whelk salad (골뱅이무침), Korean crab pancakes (게맛살전), rice cakes (절편), radish kimchi (깍두기), and purple rice (흑미밥). Membership for NYC’s older adult centers is free for all New Yorkers, ages 60 and up. If that sounds like you or someone you love, get started at nyc.gov/aging!
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We went to an older adult center holiday party in Flushing. @kcs_ny is one of 300+ @nycaging older adult centers in the five boroughs that offer culturally appropriate healthy meals, fun activities, classes, and social services. For their holiday celebration, they served galbi-tang (갈비탕), spicy whelk salad (골뱅이무침), Korean crab pancakes (게맛살전), rice cakes (절편), radish kimchi (깍두기), and purple rice (흑미밥). Membership for NYC’s older adult centers is free for all New Yorkers, ages 60 and up. If that sounds like you or someone you love, get started at nyc.gov/aging!
Peace! Hong Kong 🇭🇰 massive! I’m hosting a pop up at @shopb.hk this Saturday, November 15 from 6 p.m. ‘til portions last. A one-night collab where NYC meets Hong Kong on a plate. Comfort food, cold beer, and conversation between time zones 🌏🌎 Together with @floorstoriesbynat we built three shareable nourishment options: 🍍 Pineapple bun w/ char siu, fried egg, honey butter & scallion-ginger oil. This is our Hong Kong remix of the bacon, egg & cheese, nah’mean? 🐟 Ceviche w/ scallop, snapper, mala heat, & scallion oil. On that Peruvian soul through a Hong Kong lens, a love letter from Jackson Heights to Sai Ying Pun. 🥔 Loaded baked potato w/ crispy pork belly, kimchi, melted cheese & gochujang sour cream. This is straight from my Queens/Brooklyn BBQ playbook. Kimchi is a hack, I know. But can’t go wrong with it, feel me? On a personal tip… Yo, Hong Kong’s a city I fell in love with before I even knew what love was. The kind of place that gets under your skin through late-night movies and cha chaan teng daydreams. I came last year, couldn’t shake it off, and I’ve been wanting to come back ever since. Grateful to Shop B for saying yes to this last-minute madness, and @eugenekan for the alley-oop. Bong! 📍 Shop B - 10-14 Fuk Sau Ln, Sai Ying Pun, Hong Kong 🕕 Saturday, November 15 from 6 p.m. 🍺 Pull up. Eat well. Meet the fam. ✍🏼 Make a reservation via link in bio ⬆️ Aight, hope to see y’all. Peace and blessings 🤜🏼🤛🏼
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Peace! Hong Kong 🇭🇰 massive! I’m hosting a pop up at @shopb.hk this Saturday, November 15 from 6 p.m. ‘til portions last. A one-night collab where NYC meets Hong Kong on a plate. Comfort food, cold beer, and conversation between time zones 🌏🌎 Together with @floorstoriesbynat we built three shareable nourishment options: 🍍 Pineapple bun w/ char siu, fried egg, honey butter & scallion-ginger oil. This is our Hong Kong remix of the bacon, egg & cheese, nah’mean? 🐟 Ceviche w/ scallop, snapper, mala heat, & scallion oil. On that Peruvian soul through a Hong Kong lens, a love letter from Jackson Heights to Sai Ying Pun. 🥔 Loaded baked potato w/ crispy pork belly, kimchi, melted cheese & gochujang sour cream. This is straight from my Queens/Brooklyn BBQ playbook. Kimchi is a hack, I know. But can’t go wrong with it, feel me? On a personal tip… Yo, Hong Kong’s a city I fell in love with before I even knew what love was. The kind of place that gets under your skin through late-night movies and cha chaan teng daydreams. I came last year, couldn’t shake it off, and I’ve been wanting to come back ever since. Grateful to Shop B for saying yes to this last-minute madness, and @eugenekan for the alley-oop. Bong! 📍 Shop B - 10-14 Fuk Sau Ln, Sai Ying Pun, Hong Kong 🕕 Saturday, November 15 from 6 p.m. 🍺 Pull up. Eat well. Meet the fam. ✍🏼 Make a reservation via link in bio ⬆️ Aight, hope to see y’all. Peace and blessings 🤜🏼🤛🏼
Al dente talk - Taipei Ep. 166 @jaekicho @righteouseats @peppasjerkchicken_ #kababking @wo_hop @ahoshidaan @pangskitchenhk #parksanbal @nas #aldente_talk taipei taipeifood taipeirestaurant taiwan taiwanfood taiwanrestaurant
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Al dente talk - Taipei Ep. 166 @jaekicho @righteouseats @peppasjerkchicken_ #kababking @wo_hop @ahoshidaan @pangskitchenhk #parksanbal @nas #aldente_talk taipei taipeifood taipeirestaurant taiwan taiwanfood taiwanrestaurant
Yo, last year, I met Eli Goldman of @tikkunbbq at the @streetvendorproject gala at MoMA PS1. He told me about a BBQ series that he started during the pandemic and grew into a volunteer-run community cookout in Astoria. When I finally saw the operation up close, I was extremely impressed. Folks with day jobs waking up early on their weekends to prep, cook, serve, and clean up for hundreds of strangers…simply because they believe in showing up for their neighborhood. I wanted @righteouseats to help amplify what they’ve built, so I decided to put up $3,000 of my own money toward food and programming. Queens raised me, and supporting people doing kind work on these streets always feels like money well spent. 🤜🏼🤛🏼 So, tomorrow (Saturday, August 22) please pull up to Tikkun BBQ’s final Community Cookout of the summer at 31st Ave Open Street, between 33rd & 35th Streets in Astoria, Queens. Activities start at 3 p.m. with live music, community programming, Outlaw Wrestling, and a 16mm screening of E.T. Free food starts at 6 p.m., first come, first served, while supplies last, featuring ribs, halal chicken, hot dogs, and recipes and ingredients from local businesses cooked by the Tikkun BBQ crew. The larger event runs into the evening. This is family-friendly and residential, so respect the line, be kind to the neighbors, clean up after yourself, support the businesses nearby, and bring good energy. We announced this late because of the uncertain weather…and because Astoria neighbors deserve a chance to pull up first. Free food is great, but community only works when we treat it like one. Aight, hope to see y’all tomorrow 🙏🏼
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2mo ago
righteouseats
Yo, last year, I met Eli Goldman of @tikkunbbq at the @streetvendorproject gala at MoMA PS1. He told me about a BBQ series that he started during the pandemic and grew into a volunteer-run community cookout in Astoria. When I finally saw the operation up close, I was extremely impressed. Folks with day jobs waking up early on their weekends to prep, cook, serve, and clean up for hundreds of strangers…simply because they believe in showing up for their neighborhood. I wanted @righteouseats to help amplify what they’ve built, so I decided to put up $3,000 of my own money toward food and programming. Queens raised me, and supporting people doing kind work on these streets always feels like money well spent. 🤜🏼🤛🏼 So, tomorrow (Saturday, August 22) please pull up to Tikkun BBQ’s final Community Cookout of the summer at 31st Ave Open Street, between 33rd & 35th Streets in Astoria, Queens. Activities start at 3 p.m. with live music, community programming, Outlaw Wrestling, and a 16mm screening of E.T. Free food starts at 6 p.m., first come, first served, while supplies last, featuring ribs, halal chicken, hot dogs, and recipes and ingredients from local businesses cooked by the Tikkun BBQ crew. The larger event runs into the evening. This is family-friendly and residential, so respect the line, be kind to the neighbors, clean up after yourself, support the businesses nearby, and bring good energy. We announced this late because of the uncertain weather…and because Astoria neighbors deserve a chance to pull up first. Free food is great, but community only works when we treat it like one. Aight, hope to see y’all tomorrow 🙏🏼
Late night…where are you pulling up? Yo, growing up in Queens 🌐 in the ’90s and 2000s, Flushing (especially on Union to 162nd) felt Korean 🇰🇷 Church vans double parked on Sundays. Hagwons 학원s above dental offices. Over time, that presence moved further east. Not some dramatic vanishing act…just the reality of a transit neighborhood. First generation grinds, second generation levels up. A little more lawn in Long Island, a driveway in Jersey. Maybe Georgia, Virginia, North Carolina 🤷🏻‍♂️ More house, less squeeze, nah’mean? Meanwhile, Flushing kept doing what Flushing does…rotating. Chinese 🇨🇳 businesses expanded. In typical Queens fashion, it recalibrated. I get nostalgic, sure. But nostalgia can lie to you. This isn’t Bed-Stuy-level displacement. It’s demographic drift. New languages, new supermarkets, new malls, different bus routes. As for 병천순대? I’m harsher on Korean food because I grew up on it 😂 I’ve got too much data in my head to hand out stars, 10/10, thumbs up casually. 병천 isn’t my number-one destination meal. It’s the 1 a.m. move. The hangover bowl. The “everything else is closed on Northern” option. And it serves that purpose well. Not every restaurant has to be transcendent. Some just have to be there when you need them, feel me? 🙏🏼 Aight, stay cozy ❄️ Peace and blessings 🤜🏼🤛🏼
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8mo ago
righteouseats
Late night…where are you pulling up? Yo, growing up in Queens 🌐 in the ’90s and 2000s, Flushing (especially on Union to 162nd) felt Korean 🇰🇷 Church vans double parked on Sundays. Hagwons 학원s above dental offices. Over time, that presence moved further east. Not some dramatic vanishing act…just the reality of a transit neighborhood. First generation grinds, second generation levels up. A little more lawn in Long Island, a driveway in Jersey. Maybe Georgia, Virginia, North Carolina 🤷🏻‍♂️ More house, less squeeze, nah’mean? Meanwhile, Flushing kept doing what Flushing does…rotating. Chinese 🇨🇳 businesses expanded. In typical Queens fashion, it recalibrated. I get nostalgic, sure. But nostalgia can lie to you. This isn’t Bed-Stuy-level displacement. It’s demographic drift. New languages, new supermarkets, new malls, different bus routes. As for 병천순대? I’m harsher on Korean food because I grew up on it 😂 I’ve got too much data in my head to hand out stars, 10/10, thumbs up casually. 병천 isn’t my number-one destination meal. It’s the 1 a.m. move. The hangover bowl. The “everything else is closed on Northern” option. And it serves that purpose well. Not every restaurant has to be transcendent. Some just have to be there when you need them, feel me? 🙏🏼 Aight, stay cozy ❄️ Peace and blessings 🤜🏼🤛🏼
Eating lunch alone at your desk: Peace or problem? 💭 Yo, there’s no way one word can explain a city as complicated as Madrid 🇪🇸, but now that I got your attention… Let me be precise about what’s actually sacred there 🙋🏻‍♂️ It’s not lunch. From my admittedly short observation, most of Madrid eats lunch the way working people eat everywhere– quick, close to the job, often alone. The newly arrived construction worker from Venezuela 🇻🇪 isn’t taking two hours. The office worker is in and out of a cafeteria. That’s the reality of work at scale, and Spain isn’t exempt. Dinner, however, is different. That’s heavily guarded. It starts after 9 p.m. (maybe 10). It runs long, and when the plates are cleared, folks aren’t moving. The word for that stretch is sobremesa aka “over the table.” And it’s treated less like leftover time and more like the point of the whole evening, is what I noticed? 🤔 I took my first trip to Spain in 2007, as a high school senior. I ate churros, jamón, and paella. Nineteen years later, at 37, I’m starting to notice the system and the thinking underneath 💡 For a New Yorker like me, it felt somewhat foreign. Our restaurants often put a clock on the table accompanied by a check that arrives before you ask. For churn, economics, expensive rent, need for volume…I understand why it’s needed. If you’re taking a long lunch on a workday, odds are you’re entertaining clients. We ran eating through the assembly line like everything else, and out came bowls 🥗 of every shape and form. And honestly? It’s efficient. I’m part of the clientele. But selfishly, I wish the meal could be more of a gathering than a refuel. I don’t have the scientific chops to vet the research suggesting that people who share meals report more life satisfaction. But it makes sense to me 😅 And I just hope more of us who can get the long table–lunch, dinner, whenever–see it not as indulgence, but as maintenance. What y’all think? Peace and blessings 🤜🏼🤛🏼
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2mo ago
righteouseats
Eating lunch alone at your desk: Peace or problem? 💭 Yo, there’s no way one word can explain a city as complicated as Madrid 🇪🇸, but now that I got your attention… Let me be precise about what’s actually sacred there 🙋🏻‍♂️ It’s not lunch. From my admittedly short observation, most of Madrid eats lunch the way working people eat everywhere– quick, close to the job, often alone. The newly arrived construction worker from Venezuela 🇻🇪 isn’t taking two hours. The office worker is in and out of a cafeteria. That’s the reality of work at scale, and Spain isn’t exempt. Dinner, however, is different. That’s heavily guarded. It starts after 9 p.m. (maybe 10). It runs long, and when the plates are cleared, folks aren’t moving. The word for that stretch is sobremesa aka “over the table.” And it’s treated less like leftover time and more like the point of the whole evening, is what I noticed? 🤔 I took my first trip to Spain in 2007, as a high school senior. I ate churros, jamón, and paella. Nineteen years later, at 37, I’m starting to notice the system and the thinking underneath 💡 For a New Yorker like me, it felt somewhat foreign. Our restaurants often put a clock on the table accompanied by a check that arrives before you ask. For churn, economics, expensive rent, need for volume…I understand why it’s needed. If you’re taking a long lunch on a workday, odds are you’re entertaining clients. We ran eating through the assembly line like everything else, and out came bowls 🥗 of every shape and form. And honestly? It’s efficient. I’m part of the clientele. But selfishly, I wish the meal could be more of a gathering than a refuel. I don’t have the scientific chops to vet the research suggesting that people who share meals report more life satisfaction. But it makes sense to me 😅 And I just hope more of us who can get the long table–lunch, dinner, whenever–see it not as indulgence, but as maintenance. What y’all think? Peace and blessings 🤜🏼🤛🏼
Thanks for the comment. It’s not AI-generated…at least not yet 😂 Side note: If you’re new here, my travel show TV pilot, Third Cultures with Jaeki Cho, is out now on YouTube (link in bio). The episode highlights the Chinese diaspora in Prato, Italy—key contributors to the supply chain behind what we know as “Made in Italy” in both fast fashion and luxury retail 🇮🇹 I’m hoping to continue traveling and telling underrepresented diasporic stories in the years to come 🙇🏻‍♂️ Thank you 🙏🏼 Peace and blessings 🤜🏼🤛🏼
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8mo ago
righteouseats
Thanks for the comment. It’s not AI-generated…at least not yet 😂 Side note: If you’re new here, my travel show TV pilot, Third Cultures with Jaeki Cho, is out now on YouTube (link in bio). The episode highlights the Chinese diaspora in Prato, Italy—key contributors to the supply chain behind what we know as “Made in Italy” in both fast fashion and luxury retail 🇮🇹 I’m hoping to continue traveling and telling underrepresented diasporic stories in the years to come 🙇🏻‍♂️ Thank you 🙏🏼 Peace and blessings 🤜🏼🤛🏼
Why does food taste better in Italy? 🇮🇹 Yo, spent half a day in Bologna for the first time 🙏🏼 And learned Emilia-Romagna region is a food ecosystem. Whole cities, jobs, identities revolve around prosciutto di Parma, Parmigiano Reggiano, mortadella, balsamico. People really live THAT life around food. It’s infrastructure, religion, payroll, and tradition. Now, that reputation’s blown up lately. More visitors, more videos, and locals feel it. I’m definitely not innocent…in a way I’m contributing to the circus. But I also believe food this good deserves respect, appreciation, and awe. I’ve talked before about how EU 🇪🇺 policy versus U.S. 🇺🇸 policy affects what ends up in our bodies. But it’s not just regulations. Culture plays a huge part. The pride in seasonality. Once you taste an in-season tomato 🍅, or a 24-month prosciutto that isn’t just salt-bombing your tongue into submission, it’s hard to un-know that feeling. Enlightenment surely leads to changes 🧘🏻‍♂️ I just wish more of us could experience food made with this much intention. And when we do, hope to treat it with respect for the people behind it. Much love to @sophieeaaaats for sharing knowledge 🤜🏼🤛🏼 Aight, peace and blessings ✌🏼
166K
10.8K
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9mo ago
righteouseats
Why does food taste better in Italy? 🇮🇹 Yo, spent half a day in Bologna for the first time 🙏🏼 And learned Emilia-Romagna region is a food ecosystem. Whole cities, jobs, identities revolve around prosciutto di Parma, Parmigiano Reggiano, mortadella, balsamico. People really live THAT life around food. It’s infrastructure, religion, payroll, and tradition. Now, that reputation’s blown up lately. More visitors, more videos, and locals feel it. I’m definitely not innocent…in a way I’m contributing to the circus. But I also believe food this good deserves respect, appreciation, and awe. I’ve talked before about how EU 🇪🇺 policy versus U.S. 🇺🇸 policy affects what ends up in our bodies. But it’s not just regulations. Culture plays a huge part. The pride in seasonality. Once you taste an in-season tomato 🍅, or a 24-month prosciutto that isn’t just salt-bombing your tongue into submission, it’s hard to un-know that feeling. Enlightenment surely leads to changes 🧘🏻‍♂️ I just wish more of us could experience food made with this much intention. And when we do, hope to treat it with respect for the people behind it. Much love to @sophieeaaaats for sharing knowledge 🤜🏼🤛🏼 Aight, peace and blessings ✌🏼
Yo, I’ve had a soft spot for Taiwanese 🇹🇼 food long before I ever stepped foot in Taipei. Maybe it’s because I lived in Nanjing? Or maybe it’s because Elmhurst and Flushing, Queens offered a healthy dosage of 牛肉麵, 排骨飯, and 三杯雞 long before I understood the history behind them 💭 Either way, visiting Taipei has been on my list for years. So before my trip, I posted a simple ask: Who wants to collaborate? @jeeksfoodmaze from @weekendchicken_club reached out humbly and immediately. Next thing I know, I’m in a kitchen with Chester and Pedro, along with JEEK and Orange, children of small business owners serving 排骨飯, fried chicken, Taiwanese breakfast. Their families built the kind of spots that feed actual neighborhoods, not just algorithms 🙏🏼 Learning about Taiwan’s heavy frying culture, and then seeing how this crew reinterprets fried chicken for a new generation, was honestly the best part of this project. I threw out three 🎶 ideas, expecting we’d pick one. They said: “Let’s do all three.” And executed them with righteous precision 🤯 • Aji verde-inspired green sauce with crispy chicken. Peace to @ladinastia72 for the inspiration 🙇🏻‍♂️ • A jerk-guava mashup using local aromatics 🔥 • And a sweet-sour riff built on Taiwan pineapple 🍍 All concepts they took from my notes and brought to life better than I imagined 🤜🏼🤛🏼 ☝🏼This drop is one night only. 🚨Friday, November 21st, from 5:30 p.m. until close at Weekend Chicken Club. Reservations recommended. I’ll be there ‘til 10 p.m. ish? 😄 Hope to see you there. Aight, peace and blessings 🤜🏼🤛🏼
162K
9.06K
195
11mo ago
righteouseats
Yo, I’ve had a soft spot for Taiwanese 🇹🇼 food long before I ever stepped foot in Taipei. Maybe it’s because I lived in Nanjing? Or maybe it’s because Elmhurst and Flushing, Queens offered a healthy dosage of 牛肉麵, 排骨飯, and 三杯雞 long before I understood the history behind them 💭 Either way, visiting Taipei has been on my list for years. So before my trip, I posted a simple ask: Who wants to collaborate? @jeeksfoodmaze from @weekendchicken_club reached out humbly and immediately. Next thing I know, I’m in a kitchen with Chester and Pedro, along with JEEK and Orange, children of small business owners serving 排骨飯, fried chicken, Taiwanese breakfast. Their families built the kind of spots that feed actual neighborhoods, not just algorithms 🙏🏼 Learning about Taiwan’s heavy frying culture, and then seeing how this crew reinterprets fried chicken for a new generation, was honestly the best part of this project. I threw out three 🎶 ideas, expecting we’d pick one. They said: “Let’s do all three.” And executed them with righteous precision 🤯 • Aji verde-inspired green sauce with crispy chicken. Peace to @ladinastia72 for the inspiration 🙇🏻‍♂️ • A jerk-guava mashup using local aromatics 🔥 • And a sweet-sour riff built on Taiwan pineapple 🍍 All concepts they took from my notes and brought to life better than I imagined 🤜🏼🤛🏼 ☝🏼This drop is one night only. 🚨Friday, November 21st, from 5:30 p.m. until close at Weekend Chicken Club. Reservations recommended. I’ll be there ‘til 10 p.m. ish? 😄 Hope to see you there. Aight, peace and blessings 🤜🏼🤛🏼

Righteous Eats (@righteouseats) Instagram Stats & Analytics

Righteous Eats (@righteouseats) has 314K Instagram followers with a 9.07% engagement rate over the past 12 months. Across 48.0 posts, Righteous Eats received 2.96M total likes and 33.4M impressions, averaging 61.7K likes per post. This page tracks Righteous Eats's performance metrics, top content, and engagement trends — updated daily. To benchmark @righteouseats against other accounts, use Socialpruf's Instagram competitor analysis tool.

Righteous Eats (@righteouseats) Instagram Analytics FAQ

How many Instagram followers does Righteous Eats have?+
Righteous Eats (@righteouseats) has 314K Instagram followers as of November 2026.
What is Righteous Eats's Instagram engagement rate?+
Righteous Eats's Instagram engagement rate is 9.07% over the last 12 months, based on 48.0 posts.
How many likes does Righteous Eats get on Instagram?+
Righteous Eats received 2.96M total likes across 48.0 posts in the last 12 months, averaging 61.7K likes per post.
How many Instagram impressions does Righteous Eats get?+
Righteous Eats's Instagram content generated 33.4M total impressions over the last 12 months.
Can I compare Righteous Eats with other Instagram accounts?+
Yes. Add @righteouseats to a competitor set with Socialpruf's Instagram competitor analysis tool and benchmark it side by side with any other public accounts on views, engagement rate and follower growth, with history back to each account's first post.