When Mission Chinese opened in New York in a crowded, slightly dank subterranean space on Orchard Street a decade ago, the food world collectively paused to praise the inventive and fully out-there cooking of a young chef named Danny Bowien. On this episode we catch up with Danny to hear about the up-and-down decade that followed and what it was like to recently close his last Mission location in NYC. We also talk about the 2020 Grub Street article that painted a portrait of abuse in the kitchens run under his watch. And we dive into his great new cookbook, Mission Vegan. This episode is a long time coming, and we hope you enjoy it.More from Danny Bowien:Goodbye to Mission Chinese Food and Its Complicated NYC Legacy [Bon Appetit]The Nightmare Inside Mission Chinese Food [Grub Street] Danny Bowien on the Hard-Partying Chef Life—Now Fueled by SoulCycle and Spirulina [Vogue]Twice-Cooked Bacon is the Best Kind of Bacon [Saveur]Buy: Mission Vegan