Larb. Green papaya salad. Sticky rice. Historically, the food of Laos has flown under the radar in the U.S., often taking a back seat to more popular dishes from Thailand; but all of that is changing as young chefs take the reins, introducing the cuisine to an increasingly inquisitive American palate.
Among those young upstarts is Alex Hanesakda, owner of SapSap, a food-based business through which he has introduced the food world to both food products and experiences that underscore both Lao flavors and traditions. In this week’s podcast, we talk with Hanesakda about his career path, from growing up cooking with his family in his hometown of Burlington Wisconsin to launching his own company. Along the way, he shares insights into his approach to Lao fare, the reception he’s received along the way and his plans for the future.
During the podcast, we also conduct an online taste test of one of SapSap’s newest products, a Lao hot sauce.
Listen in!
Find us and love us
The FoodCrush podcast is up and running all over the interwebs. That includes iTunes, Google Play, Spotify and Stitcher. Search for us on your favorite podcast platform, subscribe for notifications about each new episode, and – better yet – help us out by sharing the love by writing a review on iTunes.
Got an idea for a topic we should consider for FoodCrush? Want to offer feedback on our latest episode? Email me at lori@staff.onmilwaukee.com. You can also give @FoodCrushpod a follow on Facebook, Twitter and Instagram.
As a passionate champion of the local dining scene, Lori has reimagined the restaurant critic's role into that of a trusted dining concierge, guiding food lovers to delightful culinary discoveries and memorable experiences.
Lori is an avid cook whose accrual of condiments and spices is rivaled only by her cookbook collection. Her passion for the culinary industry was birthed while balancing A&W root beer mugs as a teenage carhop, fed by insatiable curiosity and fueled by the people whose stories entwine with every dish. Lori is the author of two books: the "Wisconsin Field to Fork" cookbook and "Milwaukee Food". Her work has garnered journalism awards from entities including the Milwaukee Press Club. In 2024, Lori was honored with a "Top 20 Women in Hospitality to Watch" award by the Wisconsin Restaurant Association.
When she’s not eating, photographing food, writing or planning for TV and radio spots, you’ll find Lori seeking out adventures with her husband Paul, traveling, cooking, reading, learning, snuggling with her cats and looking for ways to make a difference.
