In episode 48, I interview Chef Diane of Portland Oregon. Diane grew up in Southern California eating her grandmother’s Cambodian cooking, influenced by Chinese, Vietnamese and French styles prior to the Khmer Rouge. With experience in top-tier Michelin starred restaurants such as Statebird Provisions in San Francisco to creating the pop-up, Sunshine Noodles, during a pandemic, Diane’s projects rooted in a sense of constant evolution and adaptation to her community.  Prey and Tell is the latest concept that drives Chef Lam’s modern and accessible vision for Cambodian cuisine. Her highly distinctive Cambodian heritage and imaginative California roots is a clear reflection of her unique life story.