Food Without Borders
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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 22: Hawa Hassan
Born in Somalia, Hawa Hassan's family fled to a refugee camp in Kenya to escape the civil war. When she was only seven years old, Hawa was sent to Seattle to live with a family friend and start a new life in America. On today's episode of Food Without Borders, Hawa speaks about her upbringing as a refugee in the US and how her love of food and search for authentic Somali ingredients inspired her to become the founder and CEO of BasBaas, an authentic line of Somali hot sauces and chutneys...
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 17: Chef Pierre Thiam
Born and raised in Dakar, Pierre Thiam is the executive chef of Nok by Alara in Lagos and the owner of Pierre Thiam catering in New York. He is a also a James Beard award-nominated cookbook author, an ambassador for the culinary traditions of Africa and an advocate for responsible tourism. On today's episode, Pierre tells the remarkable story of his journey from busboy to chef and restauranteur in New York City and speaks about his commitment to fonio, an ancient grain indigenous to...
Episode 15: Chef Jehangir Mehta
Born in Bombay, Jahingir Mehta is the chef and owner of Grafitti, Grafitti Earth, and Me and You in NYC. On this episode of Food Without Borders, Chef Mehta speaks with Sari about his upbringing in India which has informed the no-waste ethos he practices at all of his resturants. He also speaks about his Zorastrian customs, Persian heritage, immigration, politics, and the customized sensorial dining experiences he creates at Me and You. Food Without Borders is powered by Simplecast
Episode 14: League of Kitchens
The League of Kitchens is a unique cooking school in New York City where immigrant instructors teach the recipes of their origin countries to students in their own homes. On this episode of Food Without Borders, Sari is joined by League of Kitchens program manager, Sonya Kharas, and instructors Angie Vargas from Mexico and Nawida Said Hosan from Afghanistan. Tune in to find out how these talented home cooks preserve their connection to heritage by sharing their cuisine.
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...