JRE #1925 - Sonny, from Best Ever Food Review Show

13-Jan-23

Podcast Topics: Joe Rogan Experience #1925

This podcast features Sonny Side, host of the “Best Ever Food Review Show” on YouTube, a series dedicated to exploring and appreciating unique culinary offerings around the world. The conversation covers Sonny’s journey, from his humble beginnings to his global food adventures, with insights into his unique perspective on different cultures and food traditions. The episode highlights Sonny’s willingness to try any food, regardless of how bizarre, exotic, or challenging it may be.

Topic 1: Sonny Side’s Journey: From Central Minnesota to Global Food Explorer

Sonny’s upbringing: He describes himself as “white trash” from Central Minnesota, with a financially struggling family and a lack of direction in his early years.
His unconventional path: Despite failing college multiple times, Sonny found success through unconventional means, starting with teaching English in Korea.
The transformative power of travel: Sonny’s 8 years in Korea immersed him in a different culture and provided the perspective that shaped his future endeavors.
The 10,000-hour rule: Sonny applied the 10,000-hour rule to filmmaking, systematically practicing and refining his skills, ultimately leading him to a full-time career as a filmmaker.

Topic 2: The Birth of “Best Ever Food Review Show”

Inspiration from travel shows: Sonny was inspired by shows like Andrew Zimmerman’s “Bizarre Foods” and Anthony Bourdain’s “No Reservations,” which ignited his passion for exploring the world’s culinary diversity.
The power of storytelling: Sonny recognized that unusual foods often come with fascinating stories and cultural contexts, making them inherently intriguing.
The desire to break the mold: Sonny wanted to create a new travel format that was more spontaneous, humorous, and engaging than traditional travel shows.
Early pivots: Sonny’s initial videos focused on international food in Korea, but he quickly shifted his focus to explore more bizarre and exotic culinary experiences.

Topic 3: The Bandana: A Symbol of Sonny’s Journey

Sweat-induced necessity: Sonny initially wore the bandana to keep sweat out of his eyes in the humid climates of Southeast Asia.
Resisting a symbol: Sonny initially tried to resist the bandana becoming a defining aspect of his show, as he didn’t want to be perceived as a “douchebag.”
Acceptance and evolution: Sonny eventually embraced the bandana as a part of his brand, recognizing its association with his show and his personality.
Red for work, rainbow for workouts: Sonny reserves red bandanas for filming his show, while sporting a range of colors for his personal workouts.

Topic 4: The Unconventional Foods: Embracing the Extremes

Stinky tofu: Sonny’s experience with stinky tofu in Taiwan was a pivotal moment, where he challenged his anxieties and embraced the food with a local mindset.
Raw liver and blood: Sonny’s encounter with the Dottoga tribe in Tanzania involved consuming raw liver and blood, highlighting the cultural variations in food consumption and the importance of respecting local traditions.
Masai tribe’s organ preference: Sonny observes that the Masai tribe prioritizes organ consumption, especially the liver, a practice common in various cultures where organs are considered the most flavorful and potent parts of the animal.
The importance of understanding: Sonny emphasizes the importance of seeking to understand different cultures and their food practices, rather than simply judging them as “weird” or “icky.”

Topic 5: The Controversy of Game Reserve Hunting

Wildlife management: Sonny explores the complex and controversial practice of game reserve hunting, where animals are hunted for profit and to manage populations.
A menu of animals: Sonny details the practice of game reserve hunting, where animals are offered on a menu with varying prices, including even monkeys and zebras.
The “shopping with a rifle” experience: Sonny describes his experience hunting a zebra in South Africa, reflecting on the moral complexities and the personal connection forged with the animal.
A sustainable practice?: Sonny presents the arguments for and against game reserve hunting, acknowledging the potential benefits for wildlife conservation while acknowledging the ethical concerns.

Topic 6: Exploring the “Weird” and the “Wonderful”: A Global Food Odyssey

Whale meat: Sonny’s experience with whale meat in the Faroe Islands dives into the cultural significance and the ethical debate surrounding whaling practices.
The Grint: Sonny explains the Faroe Islands’ traditional whaling practice, known as the “Grint,” where whales are driven to shore and harvested by the community.
Sustainability and tradition: Sonny examines the sustainability of the Faroe Islands’ whaling practice, considering its historical context and the potential for long-term preservation.
Taste and texture: Sonny describes the unique taste and texture of whale meat, highlighting its distinct flavor that cannot be easily replicated with other meats.

Topic 7: The Hidzave Tribe: A Glimpse into Hunter-Gatherer Life

Living the traditional way: Sonny spends time with the Hidzave tribe in Tanzania, a group recognized as the last hunter-gatherers in Africa.
Hunting prowess and social structure: Sonny observes the Hidzave’s exceptional hunting skills and their unique social structure, where the best hunter is also the leader.
The monkey hunt: Sonny participates in a hunt with the Hidzave, experiencing the emotional complexity of consuming primate meat.
The importance of the baboon: Sonny learns about the Hidzave’s preference for baboon meat, exploring the cultural significance and the hunting strategies involved.

Topic 8: The Quest for Flavor and the Limits of Taste

Stingray liver: Sonny recounts his encounter with stingray liver in Vietnam, highlighting its intensely bitter and unpleasant taste.
The contrasting monkfish liver: Sonny contrasts the stingray liver with the highly prized monkfish liver, known for its foie gras-like flavor.
The power of personal preference: Sonny emphasizes the subjectivity of taste and the importance of accepting that some foods are simply not appealing to everyone.
Embracing the unknown: Sonny’s willingness to try a variety of unusual and potentially unpleasant foods demonstrates his commitment to exploring the full spectrum of culinary experiences.

Topic 9: The Mystery and Allure of Mad Honey

The honey that makes you trip: Sonny introduces mad honey, a hallucinogenic honey produced by bees that collect nectar from rhododendron flowers.
The dangerous harvest: Sonny describes the risky process of harvesting mad honey, involving climbers ascending steep cliffs to collect honeycomb.
The neurotoxic effects: Sonny explains the neurotoxic effects of mad honey, which can cause hallucinations and physical discomfort, particularly with excessive consumption.
The market for mad honey: Sonny discusses the demand for mad honey in places like Japan and Korea, highlighting the cultural interest in its unique properties and potential benefits.

Topic 10: Beef: A Culinary Challenge

Sonny’s perspective on beef: Sonny believes that beef can be challenging to cook well, compared to pork, which he believes is easier to prepare.
The reverse sear method: Sonny describes his preferred method of cooking beef, using a reverse sear technique with a pellet grill and a cast iron skillet.
The allure of Wagyu: Sonny discusses the popularity of Wagyu beef in Japan and the crossbreeding efforts to produce “American Wagyu,” highlighting the cultural significance and the challenges of replicating the original Japanese Wagyu.
The ethics of Wagyu: Sonny raises questions about the ethics of feeding Wagyu cows a diet designed to produce excessive marbling, considering the potential impact on the animal’s well-being.

Topic 11: A Window into Ancient Civilizations: The Mystery of the Pyramids

The awe-inspiring pyramids: Sonny shares his experience visiting the pyramids of Giza in Egypt, describing the overwhelming scale and the sense of wonder they inspire.
The mysteries of construction: Sonny discusses the enduring mystery surrounding the construction of the pyramids, acknowledging the lack of a definitive explanation for how these massive structures were built.
The Younger Dryas Impact Theory: Sonny explores the Younger Dryas Impact Theory, which suggests a cometary impact around 11,000 years ago, potentially wiping out a more advanced civilization and leading to a period of barbarism.
The lost knowledge: Sonny contemplates the possibility that an advanced civilization existed in ancient times, suggesting that the pyramids may be remnants of a lost technology.

Topic 12: The Importance of Preserving Cultural Diversity

The erosion of traditions: Sonny expresses concern about the erosion of cultural diversity, particularly in food and lifestyle practices, due to globalization and the homogenization of modern life.
The need for documentation: Sonny highlights the importance of documenting and preserving unique cultures, particularly those with traditions that are facing extinction.
Sonny’s mission: Sonny’s show serves as a window into different cultures and their food practices, allowing viewers to experience the world’s culinary diversity from the comfort of their homes.
The power of storytelling: Sonny emphasizes the power of storytelling to connect people across cultures and to foster appreciation for the diversity of human experience.

Topic 13: The Challenges of Filming in Egypt

The bureaucratic nightmare: Sonny recounts his experience filming in Egypt, detailing the bureaucratic hurdles and the restrictive regulations imposed on filmmakers.
The fear of dissent: Sonny explains the Egyptian government’s strict control over media and the potential consequences for journalists and filmmakers.
The “not beautiful” footage: Sonny describes his encounter with a police officer who demanded he delete footage of food, citing its lack of aesthetic appeal.
The impact on tourism: Sonny discusses the potential implications of his critical video about Egypt for the country’s tourism industry, acknowledging the importance of highlighting these challenges to promote positive change.

Topic 14: The Power of the iPhone

The evolving technology: Sonny highlights the incredible capabilities of modern smartphones, demonstrating how they can be used to capture high-quality video and photography.
iPhone as a filmmaking tool: Sonny showcases the iPhone footage from his Egypt series, demonstrating its effectiveness for creating professional-quality content.
The democratization of filmmaking: Sonny discusses the impact of mobile technology on filmmaking, empowering individuals to create and share their stories with a global audience.
The future of filmmaking: Sonny contemplates the future of filmmaking, acknowledging the potential for smartphones to play an increasingly important role in storytelling.

Topic 15: The Allure of Thailand

The allure of Muay Thai: Sonny expresses his love for Muay Thai, a traditional Thai martial art, and the unique culture that surrounds it.
Gambling and tradition: Sonny discusses the role of gambling in Muay Thai and the importance of traditional rituals and dances within the fighting style.
The greatness of Sansai: Sonny highlights the skills and unique fighting style of Sansai, considered one of the greatest Muay Thai fighters of all time.
Thai hospitality: Sonny emphasizes the warmth and hospitality of the Thai people, contrasting their friendliness with the intensity of Muay Thai.

Topic 16: The Challenges of Learning Vietnamese

Vietnamese as a difficult language: Sonny discusses the challenges of learning Vietnamese, highlighting its complex tones and the potential for misunderstandings.
The importance of respect: Sonny explains the Vietnamese system of pronouns, which changes depending on the relative age and social status of the speaker and listener.
The anticipation anxiety: Sonny describes his experience with “language anticipation anxiety,” where Vietnamese speakers assume he is speaking English and struggle to understand his attempts at Vietnamese.
The commitment to learning: Sonny expresses his desire to improve his Vietnamese language skills, acknowledging the importance of cultural immersion and communication.

Topic 17: The Future of “Best Ever Food Review Show”

Global expansion: Sonny plans to expand his show to explore culinary offerings in South America and to revisit European destinations, aiming to create unique content that goes beyond traditional travel show formats.
Embracing the challenges: Sonny expresses his enjoyment of pushing himself outside his comfort zone and embracing the challenges of traveling to remote and difficult locations.
The pursuit of excellence: Sonny emphasizes his commitment to continually improving his show, both in terms of storytelling and production quality.
The power of connection: Sonny highlights the importance of his show as a tool for connecting people across cultures and fostering appreciation for the world’s culinary diversity.

5 Memorable Quotes:

“I always have diarrhea.” – Sonny’s humorous response to a question about the potential digestive effects of his unconventional food choices.
“It’s not always something I’m pumped to eat, but when I was with a Dottoga tribe in Tanzania and they’ve just ripped open this cow… I wasn’t this wasn’t in the outline. It’s just happening.” – Sonny describes the spontaneity of his food exploration, highlighting the unpredictable nature of his experiences.
“I need to eat this food. I need to put my mouth around this sandwich, and I need to have the perspective and the mindset of a local person.” – Sonny explains his approach to trying unusual foods, emphasizing the importance of understanding and empathy for local cultures.
“It’s a weird feeling. It was even a stranger feeling with a zebra because it’s a mix of accomplishment and duty… It’s my obligation to put it down as quickly and efficiently as possible.” – Sonny reflects on the emotional complexities of hunting and killing an animal, highlighting the sense of both accomplishment and responsibility.
“It’s not like a couple of whales. However many whales they can get is how many they kill… No wonder people get upset. It it’s because it’s in your face. It’s not like a couple.” – Sonny discusses the ethical debate surrounding the Faroe Islands’ whaling practice, recognizing the visceral nature of the controversy.

JRE #1925 – Sonny, from Best Ever Food Review Show