All in PODCAST
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. Guest Saul Fussiner joins Tagan to discuss their shared history as grandchildren of survivors, and how people and societies try and heal from genocide. Saul also shares about the Facing History Facing Ourselves Curriculum he uses as a high school teacher.
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.
Digging into host Tagan Engel's recent trip to Cuba with Cuban American scholar Albert Laguna. Talking food, culture, race, history and Cuba today.
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.
Ep. 10 Adventures in Bread + Food Advocate NYC - Geeking out on whole grains with bakers from Whole G Breads and Pastries and their journey from Venezuela to New Haven + Food Advocate, Youth Organizer Kris Erskine on culturally relevant community building and justice making.
Maple syruping season brings us Mohegan food expert, Rachel Sayet sharing native lineage and recipes, 8 year old Sam leads us through tapping trees in the city & the 1st Spotlight series on food entrepreneurs and workers with guest Marshall Cruz dreaming of his Grits n' Gravy food truck.
Ep. 8 Winter On The Farm
Harvesting winter greens, visiting chickens, eating farm pickles...A visit to Massaro Community Farm just outside New Haven, CT and a glimpse into life on the farm in the winter.
Farmer, artist, activists, sisters Leah Penniman of Soul Fire Farm and Naima Penniman of the performance duo Climbing PoeTree talk heart-led community building for social change.
Ep. 6 Three teens were motivated to fight for social change before the era of Donald Trump, now they are organizing their community armed with fierce radical love.
Stacy Spell, community builder extraordinaire, community gardener, retired police detective, uses cookies, skills and a whole lotta love to work to end gun violence in New Haven, CT
Ep. 4 Two fabulous women, both fitness trainers and professional bakers talk on the history of African American bean pies, Hungarian heritage pastries and finding balance in life. Guests: Mubarakah Ibrahim & Katalina Reigelman
Ep. 3 Junzi Kitchen restaurant in New Haven, CT gets creative with Night Lunch and uplifting their line cooks! Northern Chinese flavors, a 10 person creative team and irresistible treats after dark.
Ep. 2 Navajo Chef Brian Yazzie, Chef de Cuisine at The Sioux Chef, talks about revitalizing native food ways, cooking at Standing Rock and the successes and challenges of decolonizing food.
Ep. 1 Serena Spruill dedicated community cook discusses her spiritual and culinary journey as an African American great grandmother and Mental Health Peer Support Specialist with a serious passion for vegan cooking.
