Jacqueline Briggs Martin: Hello, this is Jacqueline Briggs Martin and I am a co-author or Chef Roy Choi and the Street Food Remix. I'm going to tell you a bit about how we came to write this book and then I will share an excerpt with you.

I have always loved food. I grew up on a farm, a dairy farm. My dad had cows to milk every day, night and morning, so we never took vacations. We never went on holiday. Our holidays were food holidays. When my mother picked raspberries and made raspberry pie that was a food holiday. When the garden peas were ready and we had peas and new potatoes, that was a food holiday. And of course, sweet corn was a food holiday. So, I love writing about other people for whom food is very important, and when I read about Roy Choi and read about his childhood, and the childhood of many Korean children where the moms and the grandmas make food with love. It's a major way they have of showing love to each other.

I am not Korean. I have never been to Korea, but I thought this is something our cultures have in common, that we use food as a way of expressing our love. And then I read that Roy Choi was famous for the Kogi Food Trucks. Everybody knew his name, not just in California, but all over the food world. He could've gone anywhere. He could've worked in a big restaurant. He could've made a lot of money, but he didn't choose to do that. He chose to make food for people who couldn't go to fancy restaurants, people who didn't have a lot of money. That's what his local restaurants are doing and he's working very hard to make them a success.

Now, I would like to read you a few sentences from the beginning of Roy Choi and the Street Food Remix.

Make Ramen with Chef Roy Choi. Slide an egg into the broth and put on cheese, sesame seeds, and colorful greens. Serve it up. See a smile. Roy says good food makes smiles. Chef Roy Choi can chop an onion in an instant, carve a mouse out of a mushroom. He's cooked in fancy restaurants for rock stars and royalty, but he'd rather cook on a truck.

Roy calls himself a street cook. He wants outsiders, low riders, kids, teens, shufflers and skateboarders to have food cooked with care, with love, with sohn-maash. sohn-maash is the flavors in our fingertips. It's the love and cooking talent that Korean mothers and grandmothers mix into their handmade foods.