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.
The FOOD SQUAD - a fab group of food lovers, dishing on Summer Food Finds...from a Super-licious ice cream trail, to pow wow foods, to chef adventures with his daughters, BBQ, tacos and more!This is not your average food show!
This is not your usual list of ice cream spots. From oceanfront to city streets, to country farms, you'll find scoop shops, flavors and styles of frozen treats you didn't know where here. Plus nearby & notable things to do and places to eat.
Mother, Montessori education enthusiast, and black breastfeeding advocate Amelia Sherwood talks about her passion for supportive joyous community and the importance of nurturing black & brown children and families.
Ice cream entrepreneur Netta Hadari talks about his passionate quest to create real ice cream, commercially produced with amazing flavors and no artificial ingredients or stabilizers. And... when you care about social justice, why does ice cream matter?
Organizing for Freedom - Live Episode. CT Core - Organize Now! founders & husband and wife team Isa Mujahid and Camelle Scott-Mujahid share their insights into grassroots organizing to transform the racial and economic inequity in the state of Connecticut and beyond.
Hear from Sanctuary Kitchen co-founder Sumiya Kahn about this new organization that helps talented refugee cooks connect with their new communities by offering cooking classes, supper clubs and starting food businesses. Fatema, a warm and charming cook who is a refugee from Syria, shares her impressions of life and food in America, and her family recipe for Basbousa, a semolina yogurt cake, soaked in rose and orange flower water syrup. A wonderful balance of real life and sweet pleasures.
Host Tagan Engel, and more than 40 members of her family traveled to Holland for a holocaust memorial in honor of her grandmother Selma Wynberg Engel and the Wynberg family, who lived there before most of them were murdered by the Nazi's during WWII. Guest Saul Fussiner joins Tagan to discuss their shared history as grandchildren of survivors, and how people and societies try and heal from genocide. Tagan tells her grandparent's story of revolt and survival, and Saul shares about teaching high school students about these issues using the Facing History & Ourselves curricula and techniques.
Ep. 13 Workers Rights: Four restaurant workers, Oscar, Antonio, Ivan and Raffael shed light on the abusive working conditions they experienced at a local restaurant. Together with two other workers they filed a federal law suit in April 2017 with support from Unidad Latina en Acción and New Haven Legal Assistance Association.
A Black Jewish liberation passover seder at Soul Fire Farm draws on the parallel stories of Moses and Harriet Tubman to honor the struggle for freedom. Hip Hop and wise words from Y-Love, a talented rapper who is Black, Latino, Jewish and Gay... and you should hear him spit in Yiddish. And as always some fabulous recipes including Haitian Liberation Soup and Pavlova with Pink Grapefruit Curd & Cherries.