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Episode 36: Noobtsaa Philip Vang, founder of Foodhini

Noobtsaa Philip Vang is the founder of Foodhini, a meal delivery service that employs immigrant & refugee chefs, creating space for them to share their culture's cuisine and increase multicultural representation in local food scenes in cities across the US. Vang was inspired by his parents, who came to the U.S. as refugees from Laos, and by the untold stories behind his mother's home-cooked Lao dishes that he grew up eating.


Episode 35: Saffron Stories, Pomegranates, and Appropriation with Yasmin Khan

On the Season 3 finale of Food Without Borders, we speak with best-selling author, campaigner, and cook, Yasmin Khan. Her debut book, The Saffron Tales, explored her culinary adventures through Iran and was named by The New York Times as one of the best cookbooks of 2016. Her forthcoming book, Zaitoun (2018), celebrates stories and recipes from Palestinian communities. Prior to working in food, Yasmin was a human rights campaigner for a decade, running national and international campaigns...


Episode 34: From Jimma, Ethiopia to Jimma's Oasis Juice Bar in Harlem with Entrepreneur and Community Enterpriser Abdi Abujebel

Abdulsalam Abujebel, or Abdi, is the Ethiopian owner of Oasis Jimma Juice Bar in Harlem, New York City. After spending years in a Kenyan refugee camp and struggling to find his footing, Abdi was able to come to New York City in the hopes of better fortune, despite being diabetic, broke, and not knowing English. After realizing that diet was at the root of his health problems, Abdi discovered there was nowhere in his Harlem neighborhood to purchase fast, nutritious, and affordable food....


Episode 33: The Samosa Wallah at the Farmers Market with Samosa Shack's Mini Dhingra

Kolkata-born and raised Mini Dhingra speaks with Leah about why she left a career as a business analyst to start a food company making small-batch artisanal samosas. Since launching four years ago as a small booth at a local farmers market, Samosa Shack has become a source of community for Dhingra and a way to make deeper connections with her Indian identity through food. Dhingra talks about the unorthodox way she blends traditional Indian recipes with seasonal Hudson Valley produce, why...


Episode 32: Atla's Chef-de-Cuisine, Hugo Vera

Today in studio we spoke with Hugo Vera, the chef-de-cuisine at Atla, an all-day cafe in New York City. Hugo moved to South Carolina from Mexico City at age 19 and caught the eye of top chefs in the South such as Shay McDonald and Sean Brock. Now, just eight years later, he works alongside some of the the youngest, most celebrated chefs in the country pushing boundaries and expanding people’s understanding of what contemporary Mexican cuisine is.


Episode 31: The Lao Food Movement with Chef Seng Luangrath

Laos-born Seng Luangrath is the chef and owner of Thip Khao, Washington D.C.’s first Lao restaurant. Chef Seng fled Laos as a refugee with her family during the Vietnam and learned to cook from her Lao neighbors as a child at a refugee camp in Thailand. After decades of suppressing her true calling of cooking professionally,she’s now an award-winning chef based in Washington D.C and the founder of the Lao Food Movement.


Episode 30: Food, Loss, and Memory with Simran Sethi

Simran Preeti Sethi is an award-winning journalist whose prolific work in food, education and social justice activism centers around biodiversity, sustainability and environmentalism. Her book, Bread, Wine, Chocolate: The Slow Loss of Foods We Love, tells the story of changes in food and agriculture through bread, wine, chocolate, coffee and beer. Tune into today's episode to hear Simran speak about growing up Indian in the South, spending 5 years across 6 continents researching the foods...


Episode 29: Entrepreneurship, Immigration, and Gelato with Uli Nasibova

Azerbaijan-born food entrepreneur and recipe developer, Uli Nasibova left the world of finance to pursue her passion making gelato and started her own thriving business, Gelateria Uli—a small-batch, from scratch gelateria in Los Angeles. Uli joins guest host Leah Kirts in the studio to chat about the world of flavors and experiences that inspire her.


Episode 28: Covering Indian Food Culture for the mainstream media with food writer Priya Krishna

Today we welcome Priya Krishna on the show to chat about her prolific work covering the culinary world and bringing Indian food culture to the forefront. Priya's writing has appeared in the New Yorker, NYT, and Bon Appetit, among many others, and her next cookbook "Indian-Ish" is about her mother, whom she calls "an Indian food genius."


Episode 27: Mayukh Sen

Mayukh Sen is a staff writer at MUNCHIES, VICE'S food publication. As the child of Bengali immigrants, his work elevates overlooked immigrant stories and elucidates the connections between food, feminism, LGBTQ rights, and racial inequality. On today's show he speaks about the challenges of being a person of color in the predominantly white world of food media and how he has used his food writing career to investigate questions about his own cultural identity.


Episode 26: Refugees, Jews, & Chocolate with Debbie Prinz and Warren Klein

Chocolate is a migrant food. Today we hear from Rabbi Debbie Prinz, author of the book "On The Chocolate Trail" who tells us how chocolate provided business and trade opportunities to Jewish refugees in their relocations. She is joined by Warrem Klein, curator of the exhibit "Semi(te) Sweet: On Jews and Chocolate" based on Rabbi Prinz's book and currently on display at The Bernard Museum.


Episode 25: South Philly Barbacoa with Cristina Martinez and Ben Miller

Cristina Martinez is an undocumented Mexican immigrant who came to America in order to pay for her daughter's college tuition. While working at a restaurant in Philadelhia, she met fellow cook Ben Miller. The pair fell in love and when Cristina came forward about her illegal status to the restaurant owners, she was fired. After years of hard work, Cristina and Ben opened South Philly Barbacoa, with Cristina at the helm cooking the food she grew up with in her native Mexico. In 2016 they...


Episode 24: The Immigrant Cookbook with Leyla Moushabeck, Samantha Seneviratne, Ana Sofia Pelaez, and Lauryn Chun

The Immigrant Cookbook is a vibrant new collection of diverse heritage recipes that make America great. Collected and edited by Interlink publisher, Leyla Moushabeck, the cookbook will be on sale December 15th and at least five dollars from every purchase will go towards the ACLU. In studio today speaking about the book is Leyla Moushabeck along with contributors Lauryn Chin (owner of Mother-in-Law's Kimchi), Samantha Seneviratne (author of The New Sugar and Spice), and Ana Sofia Pelaez...


Episode 23: Southern Foodways with Chefs John Currence and Vishwesh Bhatt

This week on Food Without Borders, Leah chats with two acclaimed chefs of Southern cuisine​:​ New Orleans native and restaurateur​,​ John Currence​,​ and India-born Vishwesh Bhatt​, ​executive chef​ of Currence's Snackbar in Oxford, Mississippi. Both men credit good luck and desperation ​to​ their entrance into the culinary world as college students​,​ through which they eventually became friends & collaborators. Each chef discusses the inspiration behind their approach to Southern cuisine...


Episode 19: The Cooking Gene with Michael Twitty

This week on Food Without Borders, Leah speaks with culinary historian, Michael W. Twitty, whose acclaimed new book, The Cooking Gene: A Journey Through African American Culinary History in the Old South, traces the history of Southern cuisine, family ancestry, and African-American identity in the US. Leah and Michael talk about the discomfort entrenched in Southern cuisine and the cultural amnesia surrounding slavery (from rice paddies to plantation kitchens) that had previously blurred...


Episode 18: Sourcing and Sahadi's with Christine Sahadi Whelan

This week on Food Without Borders, Sari sits down with Christine Sahadi Whelan, the owner of James Beard Foundation-winning gourmet Middle Eastern grocery in Brooklyn. Christine and Sari discuss the often precarious logistics of sourcing products from conflict regions in The Middle East and how both policy and war can disrupt supply chains.


Episode 13: Komeeda with Jabber Al-Bihani and Nasser Jaber

The debut episode of the second season of Food Without Borders features Jabber Al-Bihani and Nasser Jaber, partners at Komeeda, a platform that creates unique dining experiences that amplify the voices and cuisine of immigrant chefs. Jabber and Nasser speak about Displaced Dinners, a post-election series that gives diners an opportunity to taste the food of and hear stories from recently resettled refugees. They also talk about the upcoming Refugee Food and Art Festival that they're...


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