Food Without Borders

On this special episode of Food Without Borders, Sari welcomes Phil Rosenthal back to the show. Phil is the creator and host of Somebody Feed Phil, now in its third season on Netflix. Sari and Phil discuss what it's like to release the latest season of Somebody Feed Phil - a show about eating in restaurants around the world - during the Coronavirus. Phil shares his thoughts on how best to find joy during the pandemic and he reveals behind-the-scenes moments of season 3. HRN will be donating 10% of our membership drive proceeds from now until June 15 to the Philando Castile Relief Foundation. Visit heritageradionetwork.org/donate to make your gift.Food Without Borders is powered by Simplecast..See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

In episode 12 of At The Table, Sari speaks with Tunde Wey, the Nigerian-born and New Orleans-based artist, writer, and cook.In this conversation, Tunde goes into greater depth about his now infamous essay "Don't Bail Out the Restaurant Industry" first published on Instagram. In the midst of COVID-19, Tunde argues that by bailing out restaurants we are "asking the government to subsidize the unequal status, or even expand it."Using 9/11 and Hurricane Katrina as past examples of America's failure to interrogate its capitalist systems of wealth and power, he explains the differences of revolution versus evolution in the context of why he sees the window of change for the restaurant industry as already being closed.Watch the video interview here: https://www.mofad.org/episode-12Food Without Borders is powered by Simplecast.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

In episode 11 of At The Table, Sari speaks to Carina Kaufman-Guttierez, Deputy Director of the Street Vendor Project. Street Vendor Project works with approximately 2,000 people who sell food and merchandise on the streets of New York City.About 90% of their vendors are low-wage immigrant workers, often undocumented, who rely on busy streets to feed and support themselves and their families. With little access to grants and government benefits, the pandemic has left many of these vendors with nowhere to turn. Carina explains how the Street Vendor Project is providing support to these front line workers at a practical and policy level, from protecting vendors from police harassment to creating access to small business grants. She explains how we can best support this extremely vulnerable population, especially through the Street Vendor Covid-19 Emergency Fund, created to provide relief payments directly to as many individual vendors as possible.Food Without Borders is powered by Simplecast.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

In episode 10 of At The Table, Sari speaks with Elizabeth Peralta, Executive Director of the National Supermarket Association. Representing over 800 independent stores, 99% of which are Latino-owned, Peralta explains how the NSA and their members are coping during the current pandemic while on the frontlines of serving their communities.Peralta sees the NSA as the embodiment of ‘"the immigrant American dream," where their members have made it their mission to give back to their communities. She breaks down how supermarkets are surviving in a time of overshopping, fluctuating prices, and increased robberies while balancing the difficult decision to either go to work or see their families. Peralta explains how the NSA has built unique partnerships with companies such as Lyft, Bronx Mutual Aid, and Goya Foods, with the goal of making sure that food safely reaches the most vulnerable in our society. Most importantly, Peralta outlines best practices for how we as shoppers can take care of each other and the supermarket workers and operators that are doing their best to ensure there is food on the shelves of their stores in these challenging times.Watch the video version here: https://www.mofad.org/episode-10 Food Without Borders is powered by Simplecast.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

In Episode 9 of At The Table, Sari talks to Deepti Sharma, an entrepreneur, mother, and champion of small business owners. Deepti is the founder of FoodtoEat, a company connecting women, immigrant, and minority-owned food vendors to business opportunities. She also co-founded Bikky, a platform solving customer engagement for restaurants and, in the wake of the pandemic, she's built Eat Bikky, a delivery platform that unlike the major third-party delivery apps, allows customers to order directly from restaurants without taking any fees.In this conversation, Deepti explains how it has sadly taken a global pandemic to expose inequalities in the food industry and the importance of ‘humanizing’ the experience of food. She also dives into how she had adapted her endeavors to serve local communities and support the businesses she works with, from fundraising to feeding essential workers in hospitals. Watch the video version here: https://www.mofad.org/episode-9 Food Without Borders is powered by Simplecast.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Episode 8 of At the Table is with Devita Davison, Executive Director of FoodLab Detroit, a nonprofit business support organization that helps to incubate and accelerate food businesses that want to be part of a good food movement.In this conversation, Devita speaks to the fundamental reasons why the restaurant industry is currently in crisis, including, and most importantly, the fact that the industry is propped up on the backs of our most vulnerable workers. According to Davison the Coronavirus has only exposed this "ugly underbelly".Devita also explains how class and race are both factors of whether or not a restaurant will succeed or fail during this time and hopeful ways in which the community has banded together in order to come back stronger and more sustainably. Watch the online video version here: https://www.mofad.org/episode-8?_ga=2.51530412.484154044.1589123193-892082491.1570804996&fbclid=IwAR1k6F4_lz_fGyp_EvfiCHuvehu_mai4R5OdYFUEV_T3oAB-3pmImfmf8U8Food Without Borders is powered by Simplecast.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Episode 7 of At the Table is with sommelier, beverage consultant, and hospitality activist Ashtin Berry. Ashtin is a champion of women and POC's in the food and beverage sector, and much of her work is focused on creating safer and more inclusive spaces within the industry.In light of COVID-19, Ashtin has created America's Table, a movement that includes a 3-point action plan for creating a more equitable hospitality industry going forward. Ashtin explains how America's Table is using data collected from hospitality workers to identify what structural changes need to be made within the industry and how she sees a systemic thread between the agricultural, hospitality, and prison sectors.Watch the online video version at https://www.mofad.org/episode-7Food Without Borders is powered by Simplecast.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Episode 6 of At the Table is with Jacqueline Pilati, an urban farmer, seed keeper, educator, and founding member of Cooperative Gardens Commission, a grassroots movement to share resources and help people grow food for themselves and their communities in the midst of the Covid-19 pandemic. Jacqueline explains the importance of food sovereignty as it relates to food justice. She also discusses the many challenges that farmers are facing as a result of the pandemic and explains the complicated history of Victory Gardens. Watch the video version here: https://www.mofad.org/episode-6?_ga=2.133134283.419660897.1588082186-892082491.1570804996 Food Without Borders is powered by Simplecast.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

In episode 5 of At the Table, Greg Baxtrom and Max Katzenberg of Olmsted and Maison Yaki in Brooklyn explain how overnight they went from being restaurateurs to activists. Together they've created The New York Hospitality Coalition, a grassroots effort with the intention of unifying the 250,000 hospitality workers in New York City. After making the difficult decision to close their restaurants, Baxtrom and Katzenberg have been fighting for government intervention and relief.Watch the online video version here: https://www.mofad.org/episode-5?_ga=2.261097738.66042158.1587401969-892082491.1570804996Food Without Borders is powered by Simplecast. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Episode 4 of At the Table is with Elizabeth Tilton, founder of New Orleans-based hospitality group Oyster Sunday. In response to COVID-19, Oyster Sunday is providing free consultations to independent restaurants that need support in terms of pro bono legal counsel, communications, and thinking through cash flow constraints. Tilton also speaks to how technology in restaurants has adapted in a time of need and the challenges many local businesses face when trying to pivot their business model in the midst of a pandemic. Watch the online video interview here: https://www.mofad.org/episode-4Food Without Borders is powered by Simplecast. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

In episode 3 of At the Table, Public Programs Manager speaks with Eric Rivera, chef of Addo in Seattle. Chef Rivera explains how he was able to seamlessly convert his restaurant into a take-out-only operation during COVID-19 and expand service by utilizing digital platforms and strategies he already had in place.Watch the online video interview at https://www.mofad.org/episode-3Food Without Borders is powered by Simplecast. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

In episode two of At the Table, Sari Kamin speaks with Alicia Kennedy, a food and beverage writer based in Puerto Rico focused on covering issues of labor within the hospitality industry. In light of COVID-19, Alicia is reporting on how restaurant employees have been impacted by the mandated bar and restaurant closures.Watch the online video interview here: https://www.mofad.org/episode-2Food Without Borders is powered by Simplecast. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

In episode one of At The Table, Food Without Borders Host and MOFAD Public Programs Manager Sari Kamin spoke with Andrea Strong, a journalist covering food policy and the restaurant industry for Food & Wine and Heated. In this interview, Andrea talks about what it's like to be a journalist keeping up with the fast-paced news cycle during COVID-19 and the ever-changing policies that are impacting restaurant owners and hospitality workers. For the video version of this talk, along with the rest of the At The Table series, please visit https://www.mofad.org/online-video-seriesFood Without Borders is powered by Simplecast.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Mohammad Modarres, is a current 2019 TED Resident and the founder of Abe’s Meats (AbesMeats.com). an award-winning social impact organization that has produced the first-ever Interfaith Meat products that are both Halal and Kosher. The product has premiered at “Shabbat Salaam” interfaith dinners around the country—from San Francisco to New York’s Times Square. Food Without Borders is powered by Simplecast.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Chef Gabriela Alvarez founded Liberation Cuisine in 2014 with the mission to feed movement work. She creates menus inspired by her Caribbean roots and works to support an equitable and healthy food system by sourcing ingredients from local farms owned by queer people of color who pay fair wages. Gabriela speaks about growing up on Long Island in a Puerto Rican home where food was used as medicine long before it was cool, mobilizing after Hurricane Maria, how she creates an inclusive work environment from pronouns to fair pay, and what growth means to her. Food Without Borders is powered by Simplecast.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Pakistani-American chef Fatima Khawaja grew up in Lahore and moved to the US at 18 yrs old to pursue a culinary career. We talk about the flavors of her home in Lahore, not looking like a “typical” Pakistani, and being a Muslim US citizen under the current administration. Food Without Borders is powered by SimplecastSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Kausar Ahmed is a Karachi-born chef, educator, and food stylist whose debut cookbook, The Karachi Kitchen, features recipes from the crossroads of South Asia. Kausar speaks to us about her efforts to promote an understanding of regional Pakistani cuisine (and how it differs from Indian food), why she decided to self-publish a cookbook, and the work she does in Karachi, teaching healthy eating and hygiene habits to women and youth in high-risk communities. Food Without Borders is powered by Simplecast.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Today we speak with Cole Carothers and Shilpa Nandwani, co-founders of Khao'na Kitchen, a Brooklyn-based worker owned collective run by women and nonbinary QPOC offering wellness coaching, educational workshops & curriculum, and Indian + Filipino catering with a healthy twist. Food Without Borders is powered by Simplecast.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Evy Chen is founder of Evy Tea, the first cold-brew tea company in the US, and its brick and mortar location, Tea Bar in Boston. Born in Southeast China, Evy's politically-active family instilled in her independece, creativity and a knack for blending flavors, which evolved when she came to the US for college. She talks about the interwovenness of tea in Chinese culture, her shock at trying American iced tea for the first time, scaling a product while staying true to its quality, and unpacking the myth of cultural authenticity. Food Without Borders is powered by Simplecast.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Today on Food Without Borders we speak with Indian-American author Nandita Godbole of Curry Cravings whose essays, biographical fiction & upcoming cookbook offer a curious cultural lens + pragmatic approach to cooking. Food Without Borders is powered by Simplecast.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Haiti-born Nicky Marcelin is the chef and founder of Epicurious Safari, a food experience company that curates intimate culinary events rooted in the African Diaspora. Tune in to hear Nicky tell her story of being an immigrant in the food industry. Food Without Borders is powered by Simplecast.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Puerto Rican activist Michelle Carrera founded Chilis on Wheels in 2014 when she couldn’t find a soup kitchen in NYC that served vegan meals. The non-profit has grown from her small kitchen to over ten chapters of volunteers across the US, including Puerto Rico and Hawaii, sharing warm meals, clothing, toiletries and workshops with people in need. Michelle talks about making veganism accessible & liberating for everyone, unschooling her son, sharing their home with two chickens, doing food relief work after Hurricane Maria, and founding Casa Vegana de la Comunidad, a vegan community center and microsanctuary in San Juan. Food Without Borders is powered by Simplecast.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Born and raised in NYC, Amy Quichiz is the founder of Veggie Mijas, a national collective for women and non-binary people of color that's rooted in the intersection of race, gender identity, class, sexuality and veganism. Amy talks about the pervasive whiteness in mainstream feminism & veganism, making her family's Peruvian & Colombian dishes plant-based, and building community based on radical liberation for all. Food Without Borders is powered by Simplecast.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Iraqi-born Reem Rahin Hassani, co-founder of Numi Organic Tea, talks about starting an organic fair trade company with her brother that supports labor equity in the tea industry. She's joined by Jane Franch, Numi's director of strategic sourcing and sustainability. Food Without Borders is powered by Simplecast.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Chef Saul Montiel of Cantina Rooftop came to NYC from Atotonilco el Grande, a small town in Central Mexico, at age 15 and worked from dishwasher to executive chef. He preserves Mexican history through its cuisine and pushes back on decades of US commercialization of Mexican food. Food Without Borders is powered by Simplecast.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Caracas-born chef Adriani Urbina left Venezuela to study culinary arts in France, Spain, and NYC where she started a restaurant and hospitality group and became a 3X champion of Food Network's Chopped. On today's episode, we'll discuss Chef Urbina's heritage and culinary achievements as well as her activism in women's righs and the Venezuelan crusis. Food Without Borders is powered by SimplecastSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

In our first episode of Season 5, we’re joined by Saigon-born Henry Trieu, chef and founder of Falansai. Henry came to the US as a refugee and worked in restaurants spanning French, Chinese, & Vietnamese cuisine before opening Falansai in Bushwick, where he makes globally-influenced Vietnamese street food under a name that carries its own special meaning. Food Without Borders is powered by Simplecast.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Raised in East New York, 22-year-old Francesca Chaney grew up in an apartheid food desert with limited access to affordable plant-based foods. Connecting the ties between food, holistic wellness and economic equity is the driving mission behind her restaurant, Sol Sips, a vegan eatery in the heart of Bushwick, Brooklyn. It’s an evolving community-centered space where dishes inspired by Francesca’s Caribbean, Midwestern and Southern roots provide nourishment both in and outside of the restaurant through sliding-scale brunch, upcoming collaborations with local farms, and free ongoing cooking classes for people from Bushwick to East Flatbush. Food Without Borders is powered by SimplecastSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

On today's episode, we are joined by the founders of Spice Tree Organics, Doaa Elkady and Freda Nokaly, both Egyptian-American Muslim women who left careers in journalism & engineering (respectively) to start a business together blending the spices they grew up cooking with. Through their ethically sourced and small-batch organic spice blends, they impart flavor and share their cultural heritage. Join us for a candid conversation about being female, Egyptian, and Muslim food entrepreneurs in a post-Trump era. Food Without Borders is powered by SimplecastSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Ysanet Batista is the founder of Woke Foods, a food justice worker-owned cooperative that uses plant based food and farming as a tool of empowerment for people in her community to heal from trauma, engage in community activism and decolonize their diets. A queer Black-Dominican woman raised between Harlem, Florida and the Dominican Republic who proudly started her business while still on food stamps, Ysanet engages with economic need and systemic inequity, doing work that unpacks historical racial tensions, teaches holism through herbs & plants, and uses her platform to speak out against racial economic injustice on behalf of fellow small business owners of color in New York City. Food Without Borders is powered by SimplecastSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

As a queer Jamaican-American, DeVonn Francis thinks a lot about home—as a place he grew up, a destination he returns to, and a body he inhabits. After moving from his hometown in Virginia to study performance art at Cooper Union in New York City, where he says he “became a person,” his wanted to infuse art and performance with his family’s own rich tradition of cooking and sharing meals that celebrate Caribbean culture. His vision was brought to life through Yardy, an experiential events company founded last year that uses the dinner table as a site for artistic intervention and social engagement. Francis is the chef and founder who describes Yardy as “an island for queer Caribbean dreams.” Thoughtful words, colorful, vibrant foods, and joyful music shared with a mix of friends and strangers compose Yardy dinners where themes embrace, rather than shy away, from the complex relationship between identity, place, and belonging. Food Without Borders is powered by SimplecastSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

On today's show we speak with Mayada Anjari, the author of the cookbook, The Bread And Salt Between Us. Mayada is from Syria and she came to the United States in 2016 with her husband and four children under the Refugee Admissions Program of the U.S. Government. Her book was created collaboratively with photographer Liz Clayman, food stylist Mira Evnine ( both in studio) and co-author Jennifer Sit. Each person involved with the book volunteered their time and talents so that all proceeds will benefit Mayada's family and other refugees and asylum seekers. Food Without Borders is powered by Simplecast.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Caracas-born culinary artist and self-taught chef Mercedes Golip remembers being a picky eater as a child. Now, her life revolves around experimenting with food. Years after she and her husband immigrated to Miami, they moved to NYC where her evolving curiosity for food was met with an abundance of CSA vegetables. Longing for food from home inspired her to recreate traditional Venezuelan dishes using ingredients grown in New York, but she wondered, is this still Venezuelan food?—a weighty question amidst the political turmoil & dire food shortages back home, and an anti-immigrant administration leading the US. Food has been the question and the answer, prompting Mercedes to share her food culture through pop-up dinners, culinary classes and cooking demos that explore questions of authenticity and creativity. Food Without Borders is powered by SimplecastSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

After moving from her hometown of Boston to New York City for college, Cleopatra Zuli saw that something was missing from the local dining experiences where thoughtful conversations were accidental and safe space often in short supply. Having used food to educate and empower queer communities of color and their allies for years, Cleo founded BLK Palate, a culinary art collective based in Best-Stuy curating purpose-driven dining experiences that honor the African diaspora, decolonize ideas around Black food, promote healing and wellness, and (typically) end with a dance party. Food Without Borders is powered by SimplecastSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Raised in Ghana, Essie Bartels came to the United States when she was 18 with a dream of working her way up the ranks in corporate America. Disheartened by the food she encountered in the U.S, she switched gears and created Essie Spice, a small-batch spice and sauce company inspired by the flavors of West Africa and history and knowledge passed down from three generations. Food Without Borders is powered by SimplecastSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

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 life in California.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

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. After a 10-year career in business, she found herself nostalgic for her country's rich food traditions and decided to write a cookbook, despite not having any professional culinary or writing experience. Tune in to hear Reem Kassis tell the story of The Palestinian Table--a book she created that chronicles her Palestinian upbringing and celebrates the cuisine of her heritage.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

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. Her work reflects a deep appreciation for regional Indian home cookery and the generations of women who have contributed to it. Food Without Borders is powered by Simplecast.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

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. Food Without Borders is powered by Simplecast.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

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.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

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.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

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. Food Without Borders is powered by SimplecastSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

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! Food Without Borders is powered by SimplecastSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

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 today's food landscape. Who's talking the talk and who's walking the walk in kitchens, media, and the events circuit? Panelists shared personal stories and advice on navigating the ever-changing food world they live and work in. Food Without Border is powered by Simplecast.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

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. Food Without Borders is powered by SimplecastSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

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 for NGOs and grassroots groups. Food Without Borders is powered by SimplecastSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

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. Despite having never worked in the food industry, Abdi opened Oasis Jimma Juice Bar, a thriving community cafe serving vibrant juices, smoothies, and authentic Ethiopian food. Food Without Borders is powered by SimplecastSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

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 she's often an oddity at farmers markets and vegan food events where she sets up shop, and what it feels like for her to be an Indian immigrant woman raising a daughter in today's political climate. Food Without Borders is powered by SimplecastSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

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. Food Without Borders is powered by SimplecastSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

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. Food Without Borders is powered by SimplecastSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.