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The center of Northern Virginia’s thriving Vietnamese community is Eden Center in Falls Church. It’s the biggest Vietnamese commercial center on the east coast and draws visitors from all over the DMV region and the country. But before Eden Center, the local Vietnamese community was based in Little Saigon in Clarendon. This week, Ruth and Patrick learn the origins of Little Saigon, how the community relocated there to Eden Center, and what the local Vietnamese community’s future might hold. Patrick and Ruth will be at the Giant Barbecue Battle in Washington, D.C. on Saturday, June 25. Stop by and grab some stickers and magnets! Check out music from this episode by No-No Boy, composed by Julian Saporiti and engineered by Seth Boggess. Fill out our survey: dishcity.org/survey Leave us a tip at wamu.org/supportdishcity. Follow us on Twitter: twitter.com/dishcity Follow us on Instagram: instagram.com/dishcity

Stuffed ham: IYKYK This hyper-local delicacy from southern Maryland has been a part of life in St. Mary’s County for generations. But, unless you grew up there or have a family connection, you probably have no idea what it is. Patrick and Ruth explore what goes into a stuffed ham, its generations-old history, and how people are eating it now. Patrick and Ruth will be at the Mosaic farmer's market in Fairfax, Va., on Sunday, June 19. Stop by and grab some stickers and magnets! Fill out our survey: dishcity.org/survey Leave us a tip at wamu.org/supportdishcity. Follow us on Twitter: twitter.com/dishcity Follow us on Instagram: instagram.com/dishcity

D.C.’s Chinatown has all the hits. A giant archway. Dragons painted on the streets. Chinese characters in its storefronts. But…where are all the Chinese people? For all of its traditional iconography, D.C.’s Chinatown doesn’t feel very Chinese. For years, the remaining Chinese restaurants and shops have felt more like Easter eggs in the neighborhood rather than the main attraction. How did it get like this? Ruth explores the history of D.C.’s Chinese American community. Ruth and Patrick will be at the Mosaic farmer's market in Fairfax, Va., on Sunday, June 19. Stop by and grab a sticker! Fill out our survey: dishcity.org/survey Leave us a tip at wamu.org/supportdishcity. Follow us on Twitter: twitter.com/dishcity Follow us on Instagram: instagram.com/dishcity

Blue crabs are messy, time-consuming, and expensive to harvest and eat. And yet, no summer on the Chesapeake Bay is complete without a crab feast. Many Washingtonians are happy to set aside a couple hours, and maybe a few hundred dollars, to enjoy this meal with loved ones. But how many of us know what it takes to get crabs and crab cakes to your table? Ruth and Patrick learn how these iconic crustaceans get from the boat to your throat. Patrick will be at the Dupont Circle farmer's market in Maryland on Sunday, June 5, from 10 a.m. to 1 p.m. Stop by and grab a sticker! Fill out our survey: dishcity.org/survey Leave us a tip at wamu.org/supportdishcity. Follow us on Twitter: twitter.com/dishcity Follow us on Instagram: instagram.com/dishcity

Old Bay is everywhere in the Chesapeake Bay region. It’s on chips, popcorn, ice cream, beer, and even chocolate. You can even find the brand tattooed on people’s bodies. But, most importantly, it’s associated with the state’s favorite food: blue crabs. Ruth and Patrick dive into Old Bay’s origin story, why people love it, and whether Old Bay is actually on your crabs. We’ll be at the Silver Spring farmer's market in Maryland on Saturday, May 28, from 10 a.m. to 1 p.m. Come hang out! Like this episode? Leave a review! Fill out our survey: dishcity.org/survey Leave us a tip at wamu.org/supportdishcity. Follow us on Twitter: twitter.com/dishcity Follow us on Instagram: instagram.com/dishcity

Asian carryouts are longtime fixtures of D.C.’s Black neighborhoods. Where else can you get a quintessential order of chicken wings and mambo sauce? Despite how loved they are by District natives and transplants, they’ve also gotten a lot of bad press. For years, Black customers have experienced racism at the hands of Asian workers. Meanwhile, Asian workers have received xenophobic attacks. Hosts Ruth and Patrick puzzle through their mixed feelings about a D.C. institution. Like this episode? Leave a review! Fill out our survey: dishcity.org/survey Leave us a tip at wamu.org/supportdishcity. Follow us on Twitter: twitter.com/dishcity Follow us on Instagram: instagram.com/dishcity

We’re back! After covering the pandemic’s effect on food delivery and our local restaurant scene, Dish City is dining out again. Behind every iconic food of the Washington region is a story of city change. On the latest season of Dish City, join hosts Ruth Tam and Patrick Fort as they sample iconic meals from D.C., Maryland and Virginia and search for answers to questions like: Why are there so many Chinese carryouts in D.C.’s Black neighborhoods? What’s the seasoning that’s actually on your blue crabs? And…what is stuffed ham?

There are problems with food delivery. There's the reliance on gig laborers who say they are underpaid. Restaurants have to pay high commission fees on top of most orders. And delivery companies wind up operating on threadbare margins and still haven't turned an annual profit. Oh, and soggy fries. We haven't quite solved for that yet. There's plenty to vent about. But, food delivery's not going anywhere. So, on our season finale: Can food delivery be better? Read a transcript of this episode at dishcity.org. Follow us on Twitter and Instagram: @dishcity. Leave us a tip at wamu.org/supportdishcity. Email us your favorite delivery order at dishcity@wamu.org.

"Quick sign up! Flexible hours! Be your own boss!" The perks of gig work are well-known, but do they actually reflect the reality of drivers working for food delivery apps? Patrick and Ruth try driving for DoorDash to find out. Plus, they interview three drivers in D.C., Seattle, and Denton, Texas, to see how gig workers are fighting for better working conditions. Read a transcript of this episode at dishcity.org. Follow us on Twitter and Instagram: @dishcity. Leave us a tip at wamu.org/supportdishcity. Email us your favorite delivery order at dishcity@wamu.org.

DoorDash started a decade after its competitors, but now controls half of the food delivery market in the U.S. What can we learn from the very first order its founders delivered? And how did all these third-party platforms reshape the way we think of food delivery? Ruth and Patrick explore the origins of DoorDash and examine whether the "magic wand" it built for restaurateurs is working. Note: This episode has been updated to reflect DoorDash and Uber Eats' current policy regarding listing restaurants on their platforms. Read a transcript of this episode at dishcity.org. Follow us on Twitter and Instagram: @dishcity. Leave us a tip at wamu.org/supportdishcity. Email us your favorite delivery order at dishcity@wamu.org.

In the '60s, delivering pizzas meant wrapping hot pies in a blanket or driving them to customers over open flames. With those humble (and, uh, life-threatening) beginnings, how did we get to the quick and easy delivery everyone knows and loves today? From heatproof bags to rotating ovens, Patrick Fort and Ruth Tam investigate how 'big pizza' changed the delivery game forever. Read a transcript of this episode at dishcity.org. Follow us on Twitter and Instagram: @dishcity. Leave us a tip at wamu.org/supportdishcity. Email us your favorite delivery order at dishcity@wamu.org.

On a cold November night in 1976, a New York City restaurateur named Misa Chang started sliding delivery menus under her neighbors’ doors for her Chinese restaurant in Manhattan. Chang wasn’t the first to offer delivery, but when delivery gained traction in U.S. cities, Chinese restaurants were often the first to do it. As dishes like chop suey and General Tso's chicken became part of American food culture, Americans’ feelings toward the Chinese Americans who made the food (and delivered it) remained stuck in the past. And now, as demand for delivery increases, many American Chinese restaurants are closing. Is delivery the key to survival? Read a transcript of this episode at dishcity.org. Follow us on Twitter and Instagram: @dishcity. Leave us a tip at wamu.org/supportdishcity. Email us your favorite delivery order at dishcity@wamu.org.