Suzanne Rust

Full disclosure, Arlene and I have been friends for over 20 years, and I have been lucky enough to have been fed by her many times. I knew that she had lots of stories in her, so I was thrilled when she finally agreed to share one at the Moth. Here's a little more from Arlene.

Full disclosure, Arlene and I have been friends for over 20 years, and I have been lucky enough to have been fed by her many times. I knew that she had lots of stories in her, so I was thrilled when she finally agreed to share one at the Moth. Here's a little more from Arlene.

You talk about... this term, which I love, called sweet hands. And I wonder, are sweet hands something you're born with? Are sweet hands something you can grow into?

You talk about... this term, which I love, called sweet hands. And I wonder, are sweet hands something you're born with? Are sweet hands something you can grow into?

You talk about... this term, which I love, called sweet hands. And I wonder, are sweet hands something you're born with? Are sweet hands something you can grow into?

Beautiful. I want to know what keeps you in this business. I know it's been rough in so many ways being a woman, a woman of color, but you persevered. And I wonder what drives you? What's your driving force in staying?

Beautiful. I want to know what keeps you in this business. I know it's been rough in so many ways being a woman, a woman of color, but you persevered. And I wonder what drives you? What's your driving force in staying?

Beautiful. I want to know what keeps you in this business. I know it's been rough in so many ways being a woman, a woman of color, but you persevered. And I wonder what drives you? What's your driving force in staying?

That was Chef Arlene Stewart. To see a photo of her lovely face, go to themoth.org. In a moment, hot pot techniques and crimes of passion when the Moth Radio Hour continues.

That was Chef Arlene Stewart. To see a photo of her lovely face, go to themoth.org. In a moment, hot pot techniques and crimes of passion when the Moth Radio Hour continues.

That was Chef Arlene Stewart. To see a photo of her lovely face, go to themoth.org. In a moment, hot pot techniques and crimes of passion when the Moth Radio Hour continues.

This is the Moth Radio Hour, and I'm your host, Suzanne Rust. Being the only child at a dinner table full of adults gives you a unique point of view. Dee Zhao shared this next story at a New York City slam where WNYC is a media partner of the Moth. Here's Dee. Thank you.

This is the Moth Radio Hour, and I'm your host, Suzanne Rust. Being the only child at a dinner table full of adults gives you a unique point of view. Dee Zhao shared this next story at a New York City slam where WNYC is a media partner of the Moth. Here's Dee. Thank you.

This is the Moth Radio Hour, and I'm your host, Suzanne Rust. Being the only child at a dinner table full of adults gives you a unique point of view. Dee Zhao shared this next story at a New York City slam where WNYC is a media partner of the Moth. Here's Dee. Thank you.

That was Dee Zhao. Dee spends her weekdays talking to companies about sustainability and her weekends being enthusiastic about food. After her daughter recovered successfully from recent surgery, Dee and her husband celebrated by ordering pizza, Indian takeout, and McDonald's, all in the same evening.

That was Dee Zhao. Dee spends her weekdays talking to companies about sustainability and her weekends being enthusiastic about food. After her daughter recovered successfully from recent surgery, Dee and her husband celebrated by ordering pizza, Indian takeout, and McDonald's, all in the same evening.

That was Dee Zhao. Dee spends her weekdays talking to companies about sustainability and her weekends being enthusiastic about food. After her daughter recovered successfully from recent surgery, Dee and her husband celebrated by ordering pizza, Indian takeout, and McDonald's, all in the same evening.

I asked Dee if her favorite hot pot ingredients had changed, but she let me know that she was still team quail eggs all the way. To see a photo of Dee and her fabulous hot pot spread, go to themoth.org. When I was a little girl growing up on the Upper West Side of Manhattan, there was an Italian restaurant called Tony's Kitchen, where I used to go with my parents.

I asked Dee if her favorite hot pot ingredients had changed, but she let me know that she was still team quail eggs all the way. To see a photo of Dee and her fabulous hot pot spread, go to themoth.org. When I was a little girl growing up on the Upper West Side of Manhattan, there was an Italian restaurant called Tony's Kitchen, where I used to go with my parents.

I asked Dee if her favorite hot pot ingredients had changed, but she let me know that she was still team quail eggs all the way. To see a photo of Dee and her fabulous hot pot spread, go to themoth.org. When I was a little girl growing up on the Upper West Side of Manhattan, there was an Italian restaurant called Tony's Kitchen, where I used to go with my parents.