Talented ceramic artist Rob Lugo speaks on his incredible journey from graffiti to the pottery wheel, the importance of seeing people of color in art, and his inspirations as an Afro-Latino from Kensington, Philly.
10 year-old girl, Tomistela Engel-Halfkenny shares her favorite books featuring inspiring girls and women including many black and brown women in HERstory... and how reading them impacts her view of herself.
Four fab food lovers, dish on Summer Food Finds in CT... an outrageous ice cream trail, vegan soft serve, Pow Wow foods, a chef’s adventures with his daughters, BBQ, tacos and more! With guests Babz Rawls Ivy, Rachel Sayet, and Franco Comacho.
Guests Kay Holness and Nadine Nelson dig into delicious food from restaurants featured in the first ever New Haven, CT Caribbean Restaurant Week. We talk flavors, culinary history and food as a great connector for overcoming an anti-immigrant climate.
Greg Smith talks about finding his purpose and joy in food, and the impact the ConnCAT Culinary Arts program had on him as a black man trying to find supports to live a vibrant life and better the community around him.
A joint conversation with Lucy Gellman of The Kitchen Sync podcast about the importance of telling the passover holiday liberation story and the complications and responsibilities of being a white Jew. Oh and some food talk too...
One in a special series of equity in education stories. One SCSU professor and two teachers discuss anti-racism teacher education as a foundation for equitable classrooms, recruiting teachers of color, the importance of culturally relevant curriculum, and more.
The Food Squad - Goes Oil Crazy for Hanukkah - Puerto Rican empanadas, olive oil tasting, the ultimate latkes, salmon cakes, and a warm chocolate & olive oil dessert! Fab guests Jason Sobocinski of Caseus, Babz Rawls Ivy and Marshall Dios Cruz!
Joint episode with Kitchen Sync by Lucy Gellman. The table is flipped and Lucy chats and laughs with Tagan Engel, Ony Obiocha and Collab founders Caroline Lee and Margaret Smith about food business entrepreneurship and community lead economic development.
The pie that everyone sneaks back over to the table for, trying to snag another slice. Warm, rich, not too heavy or sweet, and the flavor and texture of the chocolate soufflé-like filling is out of this world.
Oglala Lakota Chef Sean Sherman talks revitalizing Native American Cuisine through his company The Sioux Chef, a new cookbook, indigenous food hubs, foraging wild ingredients and re-identifying what North American Cuisine is.