Thousands of television episodes leave a mark – not only on digital archives of our food media-saturated world – but on the host, the performer, as well. In the final episode of our second season with chefs, we speak with Chef Martin Yan, the host of Yan Can Cook. We discuss Chef Yan’s decades of work wth PBS, the importance of culinary education, not only entertainment, and the development of his archive with UC Davis Library. We are joined by Food & Wine Curator Audrey Russek, and just barely scratch the surface on all the mediums, stories, and impacts that Chef Martin Yan has made throughout his career, including his time as a UC Davis student. Tasting: Wolfskill Reserve Olive Oil from UC Davis Olive Center Viewing: Yan Can Cook: Winter Melon, Steamed Sea Bass, and Black Bean Chicken, aired on PBS in the 1980s Host: Elizabeth McQueenProducer: Stace BaranTheme by Ronan DelisleAudio Support from Jenevieve Bohmann This podcast is supported by the UC Davis Library and the Mellon Foundation Sawyer Seminar, Thinking Food at the Intersections.