The Moth Podcast: Restaurant Week

Date: January 23, 2026
Host: Chloe Salmon
Theme: Stories from behind the scenes and inside the kitchen—grit, growth, and the power of community in restaurants.

Episode Overview

In honor of New York’s Restaurant Week, this episode of The Moth Podcast presents two powerful, true stories told live on stage—one about finding chosen family and pride as a gay man working in a Japanese steakhouse in Iowa, and another about building a soul food restaurant rooted in community and ancestral legacy in Staten Island. Each tale explores how restaurants can become crucibles for personal transformation, resilience, and connection.

Key Discussion Points and Story Highlights

1. Trevor Craig: Forging Family (03:40–09:46)

Story Themes:

• Being gay in a conservative environment
• The search for belonging and acceptance
• Confronting prejudice and transforming workplace culture
• Finding unexpected allies

Story Outline:

• Setting the Scene: Trevor, a college student, escapes his strict, non-drinking Mormon household by moving to Iowa, lying to his parents about a job to protect his secret—his sexuality. He takes a job at a Japanese-style restaurant with no Japanese and no out LGBTQ+ staff.
• Early Challenges: Trevor is relegated to the cash office for looking “trustworthy.” He faces open homophobia and frequent slurs in the kitchen. Sarah, a coworker, becomes his supporter, standing up to colleagues and teaching Trevor to have confidence in himself.
• Transformation: Over time, Trevor confronts slurs more directly, even aggressively, leading to a culture shift. His skills and affable nature get him promoted to server, where his “gayness” is suddenly seen as an asset for business with bachelorette parties and gay diners.
• Breakthroughs: Trevor participates in marriage equality activism during Iowa’s landmark legalization of gay marriage. When news and photos of his activism spread, chef coworkers submit playful “applications” to marry him. Most staff become allies, and the restaurant evolves into a chosen family for Trevor.
• Confrontation and Solidarity: During a tense incident with a hostile customer, the manager, Marco, physically defends Trevor, solidifying the sense of family and loyalty.
• Resolution: Trevor reflects on his growth and gratitude for his restaurant family.

Notable Quotes & Moments

• [04:18] Trevor Craig:
  “There was anything I could do to not live at home with my non-drinking Mormon parents when I was secretly gay. Except for it wasn’t so secret.”
• [05:15] On learning to stand up:
  “Eventually, I got just as strong about it as she did and would yell at people just as much as she would and had nothing to do with any of their nonsense.”
• [06:33] On making peace and profit:
  “They realized a lot of gay people go out to eat. And if you put a gay guy with a gay group of people, I can make some serious money. And I’m pretty damn adorable.”
• [08:39] On turning point with coworkers:
  “One of the first things I put on my Facebook is ‘gay marriage is legal in Iowa. Currently taking applications.’ The next Saturday… all the chefs had filled out applications for me. And it was really, really sweet.”
• [09:15] On being defended:
  “I remember Marco grabbing this guy by his collar and shoving him up against a wall and walking him out of the building. And it was a big thing for me.”
• [09:46] On the enduring bond:
  “I haven’t paid for a meal since. And the restaurant there…when you translate it, it means family. And that’s always been my family, and it’s changed me a lot.”

Timestamps

• [03:40] Trevor begins story
• [06:33] Culture shift and working as a proud, openly gay server
• [08:15] Iowa legalizes gay marriage, workplace solidarity blossoms
• [09:15] Restaurant manager intervenes in discrimination
• [09:46] Trevor reflects on chosen family

2. Shaunae: Soul Food, Soul History (13:26–24:58)

Story Themes:

• Entrepreneurship, legacy, and ancestral connection
• Resilience and creativity through adversity
• Food as storytelling and community-building
• The power of recognition and representation

Story Outline:

• The Dream: On June 5, 2021, Shaunae launches her soul food restaurant on “the toughest block in Staten Island” after a $22,000 DIY renovation. The grand opening is a hit—400 people attend, far more than expected.
• Reality Check: After the grand opening, business dwindles. For nearly a year, few return, pushing Shaunae to try everything—community events, free food, educational efforts, and even hosting a Method Man music video—to keep the lights on.
• Pivot and Breakthrough: A TikTok video made by a visitor goes viral, bringing new attention. Support starts to grow, especially from Staten Island’s south shore, drawn to both her food and her story.
• Heritage as Branding: Shaunae shares her background as the 8th generation descendant of Staten Island’s first free Black landowner. Her family’s Sandy Ground roots become central to her business’s identity, captivating customers and shaping her reputation.
• Recognition: A mystery diner, later revealed as Pete Wells, the New York Times’ critic, is deeply moved. After a call filled with humor and kinship, he writes a glowing review, earning her restaurant the first-ever NYT two-star rating in Staten Island history.
• Full Circle: Shaunae honors her ancestors and makes history herself, creating a legacy as Staten Island’s first soul food restaurateur of her lineage.

Notable Quotes & Moments

• [13:43] Shaunae:
  “As I’m staring at this building that I just painted red because I seek attention, I am looking at a $22,000 Life After Death DIY renovation that I had done. And at this point, I want to do a die. I said, just kill the whole dream…”
• [15:07] On launch fears:
  “I just stuck my foot in my mouth by clicking on the button on my Facebook and inviting 4,000 people that I don’t know.”
• [16:54] On the struggle:
  “One day had passed and nobody showed up. Two days had passed, nobody still showed up. And that became an entire year.”
• [19:28] On connection:
  “This little white lady, Grace, would pass by with her little cart, and she’d stare at me, and with pity in her eyes, she’d hand me $5 and say, Baby girl, just hold on. I felt like it was ministry.”
• [21:03] On sharing ancestry:
  “I’m the 8th generation direct descendant to the first free black man to purchase property on Staten island in Sandy. I figure I owe my ancestors something, so I need to be doing something here on Staten Island.”
• [23:21] On New York Times review:
  “I didn’t want to subscribe to the New York Times. I don’t have $4.40… I call. I said, hey, I’m calling because I didn’t know that you guys made cold calls for the subscriptions for the New York Times, but I don’t want to subscribe. He starts laughing…That’s exactly why I want to write an incredible story on you.”
• [24:57] On legacy:
  “I got the only two stars that the entire Staten island has ever seen in any restaurant in history. So the proudest moment was that I got the opportunity to show my ancestors that I too, was the first one.”

Timestamps

• [13:26] Shaunae begins—nerves before grand opening
• [16:54] Months of slow business after initial excitement
• [18:52] Creativity to draw customers, using the restaurant for art, events, music video
• [20:15] Viral videos, community support grows
• [21:03] Heritage and Sandy Ground roots become central
• [23:21] New York Times review unfolds
• [24:57] Shaunae’s pride in making history

Extended Interview: Shaunae & Chloe Salmon (26:07–30:18)

Discussion Highlights

• On Family History’s Impact:
  Shaunae credits her restaurant’s success to her openness about her lineage. Telling her ancestors’ story draws people in and highlights the often-hidden history of Staten Island’s free Black community.
  • [26:21] Shaunae:
    “No one knew…now people that live in the five boroughs…are now like, ‘Oh, snap. Like, you mean to tell me…I didn’t know that that kind of foundational American black history exists on Staten Island.’”
• On Cooking and Storytelling:
  Shaunae sees clear parallels between storytelling and preparing a meal—both are about creating connections and lifting spirits.
  • [27:41] Shaunae:
    “There’s always a story attached…for me, it’s not about the fried chicken, the Mac and cheese, and the collard greens. It’s really about the experiences that are tied to the recipes.”
  • “Your main responsibility in telling stories is to inspire and empower people to push past differences, challenges, trials.”
• On Signature Dish:
  Shaunae recommends the “Shushu Platter”—a sampler of the house’s best, including catfish, shrimp, jerk chicken, oxtail, “sugar daddy” wings, and the signature mac and cheese.
  • [29:10] Shaunae:
    “You cannot leave up at a Shaunae’s house without trying that macaroni and cheese because it’s better than your mothers, your grandmoms, your aunts…I would definitely say that you need to try the shushu platter because it’s me giving you an opportunity to try just about everything in the kitchen.”

Memorable Moments

• Transformation through adversity:
  Both storytellers begin in a place of uncertainty—Trevor as an outsider, Shaunae as a new restauranteur facing struggle—and both find a sense of purpose and belonging through resilience, authenticity, and community.
• Humor and warmth:
  Whether recounting the awkwardness of explaining restaurant traditions or the stubbornness required to carry on, both stories are laced with humor and hope.
  • [23:21] Shaunae:
    “I don’t want to subscribe to the New York Times. I don’t have $4.40.”
• The restaurant as family:
  The episode underscores how a restaurant can become a family, and how serving food becomes an act of love, survival, and storytelling.

Conclusion (30:22)

Chloe Salmon closes with gratitude:

• “Thank you to our storytellers for sharing with us and to you for listening. And of course, thank you to all of the people who keep our favorite restaurants running. They’re the true MVPs. Maybe tell them so the next time you eat out.”

Segment Timestamps Reference

• [03:40] Trevor Craig's story begins
• [09:46] Trevor concludes
• [13:26] Shaunae's story begins
• [24:58] Shaunae concludes story
• [26:07] Host interview with Shaunae
• [29:10] Shaunae recommends the “Shushu Platter”
• [30:22] Host's wrap-up remarks

Episode Takeaway

Restaurant Week honors more than cuisine—it’s about the bravery of showing up as oneself, the power of legacy and history, and the joy of creating spaces where everyone can belong. These storytellers remind us that the act of running a restaurant is about far more than food—it’s about building family, preserving identity, and nourishing community.