For Hannah Chung, at least one element of her parents' culture was something of an acquired taste.
But for Chung, it was a dish that made her feel removed from the dominant culture, not included.
"I actually rebelled against my parents by refusing to eat kimchi sometimes, and I've actually found out that that's a super common experience among second-generation Koreans," she says.
"I got made fun of for all the foods I ate," Chung, a second-generation Korean-American, recalls. "I didn't want to invite my friends over to my house because my house smelled like kimchi and Korean food, and it was really embarrassing for me."
Read more at Eatocracy's new home on CNN.com
To a charcutier, sausage making is a beautiful thing.
Rusty Bowers is the owner of Pine Street Market in Avondale Estates, Georgia. He and his staff create a range of charcuterie (cured meats) from every part of a pig, from an award-winning coppa and an 18-month-old prosciutto, to a wide variety of salami, bacon and hot dogs.
They buy whole pigs from a local farm, so creation of any given sausage format is closely tied to the production of all the rest. Bowers explained the process of curing salami and coppa, a symphony of salt, seasonings, meat and mold.
Cassandra Lawson admits that beekeeping wasn't popular and was considered "a little eccentric" when she first started.
"Most people thought that it was weird," the Decatur, Georgia, beekeeping teacher says. "Why would you want bees and you live in the middle of a city?"
But Lawson's not the only one fascinated with bees these days. Interest in beekeeping, or apiculture, has been on the rise in the United States.
Kim Flottum, editor of Bee Culture Magazine, estimates about 150,000 noncommercial beekeepers are in the United States – up from 110,000 in 2008.
Read the full story on CNN's Light Years blog: "Backyard beekeeping creates buzz"
Now that former Utah Governor Jon Huntsman has officially entered the GOP presidential field, he's making a play for a small but passionate group of voters: street food fanatics.
"Street food is so fresh, and it's so good and it's so cheap," he says.