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Episode 45: A Brown Table with Nik Sharma

Nik Sharma is the writer, photographer, and recipe developer behind A Brown Table, an award-winning blog. His weekly column, A Brown Kitchen, appears in the San Francisco Chronicle His newly released cookbook, Season, is based on his blog and tells the story of his upbringing in Mumbai and his journey to the United States in order to live as openly gay man. Through cooking, Nik was able to discover an outlet for his creativity and unite the flavors of his childhood in India and his current...


Episode 44: The Palestinian Table with Reem Kassis

When Jerusalem-born Reem Kassis left home at age 17 for university in the United States, she vowed she'd never never end up in the kitchen.


Episode 43: Female Chefs and Modern Indian Cuisine with chef Surbhi Sahni

Surbhi Sahni is a veteran NYC chef and the creative director at Saar Indian Bistro. Surbhi landed her first restaurant job over 20 years ago in an all-female professional kitchen in Delhi before she moved to the US where she juggled graduate work in food studies at New York University with long hours in restaurant kitchens. Now in New York City's dining scene—an industry still dominated by male chefs—Surbhi is known for her creative concepts that blend contemporary and traditional flavors....


Episode 42: Bottom Of The Pot with author Naz Deravian

Naz Deravian is the award-winning writer of the blog and cookbook, Bottom Of The Pot. Naz's family fled Iran in 1980 amidst the Iranian Revolution and hostage crisis. Her new cookbook tells the story of her journey from Iran to the United States via Italy and Canada, and is a vibrant collection of Persian recipes and food memories.


Episode 41: Changing the Narrative of Chinese Food in America with Chef Lucas Sin of Junzi Kitchen

Chef Lucas Sin of Junzi Kitchen opened his first restaurant at the age of 16 in an abandoned newspaper factory in his hometown of Hong Kong and then ran a pop-up restaurant out of dorm at Yale University. With Junzi Kitchen, he aims to update the narrative on the modern Chinese everyday food experience in the United States.


Episode 40: Turmeric, Sexuality, and Social Justice with Sana Javeri Kadri, Queer Food Photographer and Founder of Diaspora Co.

Sana Javeri Kadri is a queer food photographer amd the founder of Diaspora Co., a spice collective that opeates in Mumbai and Oakland. Tune in to hear Sana talk about her work in social justice, food culture, sustainable agriculture and decolonization.


Episode 39: Aquaponics and Immigration with Nigerian-Born Founder of Oko Farms, Yemi Amu

On the Season 4 premiere of Food Without Borders, Sari is joined in-studio by Yemi Amu, the co-founder of Oko Farms, Brooklyn's largest and oldest aquaponics farm. Tune in for a conversation about farming, responsible fish consumption, and Yemi's journey from Lagos, Nigeria to Queens, NY.


Episode 38: Breaking Bread and Boundaries with Phil Rosenthal, Host of Somebody Feed Phil

On this very special epsiode of Food Without Borders, Sari is joined in studio by Phil Rosenthal, the creator of Everybody Loves Raymond and host of Somebody Feed Phil, now in its second season on Netflix. Tune in to hear Phil discuss his admiration for Anthony Bourdain, his philosphy on food as a means of peace, his feelings on members of the Trump administration getting booed out of Mexican restaurants, plus special guests Chef Mike Solomonov and Sari's mom!


Changing the Conversation (with A Hungry Society)

Changing the Conversation was a live crossover episode of A Hungry Society and Food Without Borders that explored how to create meaningful change for women, people of color, and the LGBTQ community in the food world. It took place on Thursday, June 21, 2018 on the rooftop of 100 Bogart in Bushwick. Hosts Korsha Wilson (A Hungry Society) and Sari Kamin (Food Without Borders) welcomed guests Leah Kirts, Vonnie Williams, Mayukh Sen, and Yemi Amu to discuss access, equity, and opportunity in...


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 in...


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: Food, Race, Appropriation, and Grief with Writer 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 Warren 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.