Category: Interviews

Education Food & Culture Interviews

Seaspiracy, Total BS, or Is There Some Truth to It? Surprisingly, this Is What a Biologist With 35+ Years in the Seafood Industry Had to Say.

Interviews Food & Culture

Korean American, Kero One, From Underground Clubs in Japan, to Global Lofi Hip Hop Tours

Takashi Sato, an 8th-Generation Soy Sauce Producer and CEO of San-J (Jirushi), Is in Large Part, What Makes Tamari Soy Sauce Cool.

Fortuna Chocolates is the Perfect Blend of Experiences from Motsunabe to Ojo Tacos in This Brands Craft Cacao Products

Product Interviews

Gojo a Real American Kansas City ‘Hibachi’ Hero with 40 Years Serving the Community, and They Have More Coming

Known for His Takoyaki, Karl Has Some Serious Balls and You Have to Respect His Hustle.

A 3rd/4th (sansei/yonsei) generation Japanese American, Greg Taniguchi was born in Denver, Cowarado. This MOFO then spent the last ten years in the SF Bay Area and a decade and a half in Los Angeles, California, feeding his liver and eating raw liver (rebasashi).

Greg has an extensive career in branding, the web, the creative field, and owning a business, which led to the start of Skunk2 and working with Chevron, in dotcom, to ad agencies. Those experiences contributed immensely to the building/refining of Gibson, Axial, and the Race Technologies: Brembo Performance, Brembo Racing, and Sabelt brands.

In the last half-decade, he launched Oishii-Desu.com, opened a restaurant pop-up, helped raise several thousand and gave away $13K of food to the people of NYC (awarded $5k from GoFundMe), created one of the fastest-growing automotive e-commerce platforms, and is currently in the works on a manuscript about American food culture.