Simon Majumdar
@simonmajumdar.bsky.social
Author, Storyteller, Cook, Podcaster (@EatMyGlobe.bsky.social). On TV when they invite me. On a mission to "Go Everywhere, Eat Everything".
Food and travel break. I thought I’d share a picture of one of my mother in law’s dogs. This is Snookie. She is the sweetest dog, always wanting to be scratched.
November 20, 2025 at 4:41 PM
Food and travel break. I thought I’d share a picture of one of my mother in law’s dogs. This is Snookie. She is the sweetest dog, always wanting to be scratched.
I visited a salt farm in Pasuquin, Ilocos Norte in the Philippines. It’s a fascinating process. Would you visit?
November 19, 2025 at 5:54 PM
I visited a salt farm in Pasuquin, Ilocos Norte in the Philippines. It’s a fascinating process. Would you visit?
This #SimonStares shows just how much I've become obsessed with bagnet, a pork belly dish from the Ilocos Norte region of the Philippines. It’s created with bay leaf, Ilocano vinegar, black pepper, garlic and patis (fish sauce). The meat is boiled then deep fried. Very addictive.
November 18, 2025 at 5:54 PM
This #SimonStares shows just how much I've become obsessed with bagnet, a pork belly dish from the Ilocos Norte region of the Philippines. It’s created with bay leaf, Ilocano vinegar, black pepper, garlic and patis (fish sauce). The meat is boiled then deep fried. Very addictive.
I’m excited to share a new episode of Eat My Globe on the history of #soda from its ancient beginnings to WWII to the present day. I’ll discuss various flavors & surprising ingredients.
Tune in wherever you listen to podcasts or dts.podtrac.com/redirect.mp3...
EatMyGlobe.com/soda
Tune in wherever you listen to podcasts or dts.podtrac.com/redirect.mp3...
EatMyGlobe.com/soda
November 17, 2025 at 6:15 PM
I’m excited to share a new episode of Eat My Globe on the history of #soda from its ancient beginnings to WWII to the present day. I’ll discuss various flavors & surprising ingredients.
Tune in wherever you listen to podcasts or dts.podtrac.com/redirect.mp3...
EatMyGlobe.com/soda
Tune in wherever you listen to podcasts or dts.podtrac.com/redirect.mp3...
EatMyGlobe.com/soda
Today would’ve been my mum’s birthday. A very Welsh sort of woman. Anyone Welsh would know what that means. She didn’t take bad words from anyone. Ever. But, she was kind and full of grace. She was and always will be my spirit going forwards. Happy birthday mum. I love you.
November 16, 2025 at 4:52 PM
Today would’ve been my mum’s birthday. A very Welsh sort of woman. Anyone Welsh would know what that means. She didn’t take bad words from anyone. Ever. But, she was kind and full of grace. She was and always will be my spirit going forwards. Happy birthday mum. I love you.
My first time visiting the Ilocos Norte in northern Philippines. It’s the home to dishes like Pinakbet (Filipino style ratatouille typically made with eggplant, squash, okra, string beans & an anchovy paste), Bagnet (crisp pork belly), & Vigan longganisa (garlicky pork sausage).
November 15, 2025 at 5:19 PM
My first time visiting the Ilocos Norte in northern Philippines. It’s the home to dishes like Pinakbet (Filipino style ratatouille typically made with eggplant, squash, okra, string beans & an anchovy paste), Bagnet (crisp pork belly), & Vigan longganisa (garlicky pork sausage).
My first Filipino breakfast. Checked in at 1 am and a bright and early tasty hotel breakfast. Not pictured is a large helping of garlic fried rice.
November 14, 2025 at 8:00 PM
My first Filipino breakfast. Checked in at 1 am and a bright and early tasty hotel breakfast. Not pictured is a large helping of garlic fried rice.
Hello, Philippines. Follow along for my food adventures.
November 13, 2025 at 4:31 PM
Hello, Philippines. Follow along for my food adventures.
A little bit of rock n roll history in Seattle.
November 12, 2025 at 4:17 PM
A little bit of rock n roll history in Seattle.
Bringing back #SimonStares at juicy grilled chicken wings marinated with Turkish spices from Hamdi restaurant in Seattle.
November 11, 2025 at 5:20 PM
Bringing back #SimonStares at juicy grilled chicken wings marinated with Turkish spices from Hamdi restaurant in Seattle.
I’m so pleased to have acclaimed chef @ericripert join me on @EatMyGlobePCast. We have a great time talking about his culinary training, what each Michelin star means, his cookbooks & more. Tune in wherever you get podcasts or
dts.podtrac.com/redirect.mp3...
EatMyGlobe.com/eric-ripert
dts.podtrac.com/redirect.mp3...
EatMyGlobe.com/eric-ripert
November 10, 2025 at 4:28 PM
I’m so pleased to have acclaimed chef @ericripert join me on @EatMyGlobePCast. We have a great time talking about his culinary training, what each Michelin star means, his cookbooks & more. Tune in wherever you get podcasts or
dts.podtrac.com/redirect.mp3...
EatMyGlobe.com/eric-ripert
dts.podtrac.com/redirect.mp3...
EatMyGlobe.com/eric-ripert
Easy as Sunday morning. Happy Sunday, everyone.
November 9, 2025 at 4:57 PM
Easy as Sunday morning. Happy Sunday, everyone.
On the road again. Much appreciation for the TSA workers, air traffic controllers and all workers helping to keep travelers safe.
November 8, 2025 at 5:23 PM
On the road again. Much appreciation for the TSA workers, air traffic controllers and all workers helping to keep travelers safe.
A sign at the doctor's office, quoting Thoreau. It is not one of his quotes I have heard before. I will admit it made me encouraged, but slightly weepy.
November 7, 2025 at 5:18 PM
A sign at the doctor's office, quoting Thoreau. It is not one of his quotes I have heard before. I will admit it made me encouraged, but slightly weepy.
Me, looking "fly" as I believe they call it. Next to my dad's Jaquar on our ferry trip to La Baule, France. Man, I thought I was the bee's knees.
November 6, 2025 at 4:59 PM
Me, looking "fly" as I believe they call it. Next to my dad's Jaquar on our ferry trip to La Baule, France. Man, I thought I was the bee's knees.
A grey day in Los Angeles. I am being cheered up by listening to Frank Zappa's "We're Only In It For The Money". What would you listen to?
November 5, 2025 at 5:20 PM
A grey day in Los Angeles. I am being cheered up by listening to Frank Zappa's "We're Only In It For The Money". What would you listen to?
I cant wait.To increase awareness and raise money for @oligonation. Featuring @giadadelaurentiis @chefbeaumac and @pizzeriabianco and moi. On December 1st @lunabygiada. If you are in Phoenix, Scottsdale or where ever. Please do come to this event. Or if not, please do donate at give.oligonation.org
November 4, 2025 at 5:29 PM
I cant wait.To increase awareness and raise money for @oligonation. Featuring @giadadelaurentiis @chefbeaumac and @pizzeriabianco and moi. On December 1st @lunabygiada. If you are in Phoenix, Scottsdale or where ever. Please do come to this event. Or if not, please do donate at give.oligonation.org
I’m so pleased to share the first episode of a brand new season of the @eatmyglobe.bsky.social It’s all about the #bagel. Who knew there’s a lot of history there?
Tune in to #EatMyGlobe wherever you get your podcasts or dts.podtrac.com/redirect.mp3...
or
EatMyGlobe.com/bagel
Tune in to #EatMyGlobe wherever you get your podcasts or dts.podtrac.com/redirect.mp3...
or
EatMyGlobe.com/bagel
November 3, 2025 at 2:59 PM
I’m so pleased to share the first episode of a brand new season of the @eatmyglobe.bsky.social It’s all about the #bagel. Who knew there’s a lot of history there?
Tune in to #EatMyGlobe wherever you get your podcasts or dts.podtrac.com/redirect.mp3...
or
EatMyGlobe.com/bagel
Tune in to #EatMyGlobe wherever you get your podcasts or dts.podtrac.com/redirect.mp3...
or
EatMyGlobe.com/bagel
A top notch ankimo (Monkfish liver) and salted plum vinaigrette. A short but interesting menu @babybistro.la by @milescooks. So good that my Mrs also had it for dessert as well.
November 1, 2025 at 4:06 PM
A top notch ankimo (Monkfish liver) and salted plum vinaigrette. A short but interesting menu @babybistro.la by @milescooks. So good that my Mrs also had it for dessert as well.
The old newsletter is gone. The new one drops tomorrow. Don’t forget to subscribe so you can still get it tomorrow:
SimonMajumdar.substack.com
SimonMajumdar.substack.com
October 31, 2025 at 5:43 PM
The old newsletter is gone. The new one drops tomorrow. Don’t forget to subscribe so you can still get it tomorrow:
SimonMajumdar.substack.com
SimonMajumdar.substack.com
I don't know what the kids are going to eat but I'm going to eat these. #frightfulhalloween #trickortreat🎃
October 31, 2025 at 3:29 PM
I don't know what the kids are going to eat but I'm going to eat these. #frightfulhalloween #trickortreat🎃
A menu from way back when. When you think to yourself "I'll have all the above". Have you ever seen a menu where you think, I could have the whole thing?
October 30, 2025 at 4:31 PM
A menu from way back when. When you think to yourself "I'll have all the above". Have you ever seen a menu where you think, I could have the whole thing?
I don't often get persuaded to laud about cookbooks, but this one by @chefkathyfang and Chef Peter Fang is definitely worth it. Not only because of the recipes but also because of their stories of one of San Francisco's great Chinese restaurants.
October 28, 2025 at 4:03 PM
I don't often get persuaded to laud about cookbooks, but this one by @chefkathyfang and Chef Peter Fang is definitely worth it. Not only because of the recipes but also because of their stories of one of San Francisco's great Chinese restaurants.
Oh ears, oh ears, oh ears. When you realise your ears are bigger that the palm tree behind.
October 27, 2025 at 3:39 PM
Oh ears, oh ears, oh ears. When you realise your ears are bigger that the palm tree behind.
I’m working on my monthly newsletter, which is now on Substack (& no longer coming from SimonMajumdar dot com). It still has my monthly recipes as well as my ruminations, and will still be delivered to you via email. Check it out. It’s still a free subscription, but there’s now a section for
October 26, 2025 at 8:36 PM
I’m working on my monthly newsletter, which is now on Substack (& no longer coming from SimonMajumdar dot com). It still has my monthly recipes as well as my ruminations, and will still be delivered to you via email. Check it out. It’s still a free subscription, but there’s now a section for