A Hungry Society

"Black People Are My Jam" Chefs Sicily & Mavis Jay of Food + People Jul 26, 2020

Today’s guests are chefs Sicily Sewell Johnson and Mavis Jay Sanders, founders of Food + People. Food + People operates on the belief “every community should have access to quality food and every person deserves the dignity of a hot meal composed of ecologically responsible ingredients that nourishes their body from the inside out.” On the show we talk about food memories, MJ shares stories of being a queer, masc presenting Black woman in kitchens and Sicily shares how being surrounded by women, people of color and the LGBTQIA community throughtout her career has helped her see how things should be done instead of just sticking to the status quo.

In March, HRN began producing all of our 35 weekly shows from our homes all around the country. It was hard work stepping away from our little recording studio, but we know that you rely on HRN to share resources and important stories from the world of food each week. It’s been a tough year for all of us, but right now HRN is asking for your help. Every dollar that listeners give to HRN provides essential support to keep our mics on. We've got some fresh new thank you gifts available, like our limited edition bandanas.

Keep A Hungry Society on the air: become an HRN Member today! Go to heritageradionetwork.org/donate.

Image courtesy of Mavis Jay Sanders & Sicily Sewell Johnson.

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Chef Adrian Lipscombe on Legacy and the 40 Acres & a Mule Project Jul 02, 2020

Chef Adrian Lipscombe, Texas native and owner of Uptowne Cafe & Bakery in Wisconsin, is a very busy woman. She’s a wife, mother of four, city planner and business owner and the founder of the 40 Acres & a Mule Project, which she launched in June to preserve, research and celebrate Black foodways. On today’s show we talk about the goals of the project and the importance of legacy which Adrian shares from her own personal, familial stories and from the point of view of a Black culinarian, interested in passing on knowledge about Black foodways to the next generation of Black chefs. If you’d like to support the 40 Acres and Mule project, head here.

Image courtesy of Adrian Lipscombe.

In March, HRN began producing all of our 35 weekly shows from our homes all around the country. It was hard work stepping away from our little recording studio, but we know that you rely on HRN to share resources and important stories from the world of food each week. It’s been a tough year for all of us, but right now HRN is asking for your help. Every dollar that listeners give to HRN provides essential support to keep our mics on. We've got some fresh new thank you gifts available, like our limited edition bandanas.

Keep A Hungry Society on the air: become an HRN Member today! Go to heritageradionetwork.org/donate.

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Derek Kirk on soulPhoodie and Building Community Jun 16, 2020

Today’s episode is an interview with Derek Kirk, founder of soulPhoodie, an online community that celebrates black food and beverage culture. Derek founded soulPhoodie in 2016 to share timely and compelling content about all facets of Black foodways in a way that is fun, intelligent, nerdy, and at times provocative. Derek is a graduate of North Carolina Central University & The Wharton School of Business and is a restaurant branding and marketing executive with 20 years of experience.

Image courtesy of Derek Kirk

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Karla Vasquez on SalviSoul & Documenting the Salvadoran Diaspora May 20, 2020

Today's show is an interview with Karla Vasquez, founder of SalviSoul, food writer, recipe developer, and food stylist based in Los Angeles. Karla’s writing has been published by The Los Angeles Times, The San Francisco Chronicle, Teen Vogue and Eater LA among other publications and her recipe development work has been on Buzzfeed Tasty and Tastemade. Salvi Soul, which she founded in 2015 is a Salvadoran cookbook storytelling project focused on recipe documentation, cultural memory, and intergenerational healing for the Salvadoran diaspora and it is the only dedicated food platform for Salvadoran cuisine with weekly online cooking classes, events, and a forthcoming cookbook.

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DeVonn Francis on Being a Chef and Artist in Equal Measure May 18, 2020

On today’s show I talk to chef, artist, model, photographer DeVonn Francis about food as art, the idea of expansiveness and hospitality. DeVonn runs Yardy, a pop-up series where he uses food, space, music and art to explore Blackness, queerness, immigration and more. He’s a first-generation Jamaican American and his cooking is influenced by the Caribbean.

Image courtesy of DeVonn Francis.

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What Does This Moment Mean For Women-Run Businesses? May 08, 2020

What does the COVID-19 crisis mean for women-run food businesses? On today’s show I speak with Shaolee Sen, CEO of Hot Bread Kitchen, about the unique challenges women-run and immigrant-run food businesses face at this time. Hot Bread Kitchen is an organization in Harlem that’s a culinary incubator program and workforce development program that trains women for jobs in the culinary industry. You can support by visiting hotbreadkitchen.org.

And here are some of the businesses that were mentioned during our conversation:

Janie Bakes: website / instagram

Pabade: website / instagram

Ginjan: website / instagram

Image courtesy of Hot Bread Kitchen

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Irene Li on the Unsung Restaurants Fund & Having Hope Apr 24, 2020

On this special show I speak with Irene Lei of Mei Mei Restaurant in Boston about what running her business has been like since the coronavirus crisis started and the Unsung Restaurant Fund, a fund that she and a friend started to highlight the immigrant owned and run restaurants in Boston.

Photo courtesy of Irene Li.

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Chef Erick Williams on Legacy & Virtue Apr 03, 2020

In this special episode, I chat with chef Erick Williams, owner and executive chef at Virtue Restaurant & Bar in Chicago’s Hyde Park neighbourhood. Williams is a Chicago native with a storied career, and this year was named a semifinalist for the James Beard Foundation Award: Best Chef Midwest. On the show we talk about why Chicago is such a great food town, Erick’s unique path and inspiration for his cooking, and what he hopes diners walk away with after they eat at Virtue. Note: this show was recorded in March before restaurants and businesses nationwide shut down because COVID-19 and if we sound happier about the state of things it’s because we were. I hope you will listen to this episode and support independent restaurants like Virtue who need your help now more than ever.

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Episode 71: Soul Food Sessions Pt. 2 Oct 03, 2019

Today’s show is going to be a continuation of the series of interviews from the Soul Food Sessions dinner which was held at the James Beard Foundation house in Manhattan earlier this month. Soul Food Sessions is a dinner series that started in Charlotte, North Carolina as a way to acknowledge and support people of color in the culinary arts, restaurant and hospitality industries, and beverage services. Chefs Jamie Barnes and Greg Williams of What the Fries, Michael Bowling of Hot Box Next Level Kitchen, Gregory and Subrina Collier of The Yolk, Jamie Turner of Jamie's Cakes & Classes, Justin Hazelton of SB&J Enterprises, and friend of the show, Omar Tate were part of the dinner and each made a course for the evening. The name of the series hints at what the founders want guests to experience: dishes that act as an exploration of what we think of as soul food and pushing the boundaries on that definition. Dishes like pork pate with apple buttermilk and warm farro salad with smoked peaches ask what is soul food and what isn’t it? Who cooks it and who doesn’t? If a chef is black is what they’re cooking automatically soul food? Before the dinner service I asked the Soul Food Sessions chefs these questions.
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Episode 70: Soul Food Sessions Pt. 1 Sep 26, 2019

Today’s show is going to be a series of interviews from the Soul Food Sessions dinner which was held at the James Beard Foundation house in Manhattan earlier this month. Soul Food Sessions is a dinner series that started in Charlotte, North Carolina as a way to acknowledge and support people of color in the culinary arts, restaurant and hospitality industries, and beverage services. Chefs Jamie Barnes and Greg Williams of What the Fries, Michael Bowling of Hot Box Next Level Kitchen, Gregory and Subrina Collier of The Yolk, Jamie Turner of Jamie's Cakes & Classes, Justin Hazelton of SB&J Enterprises, and friend of the show, Omar Tate were part of the dinner and each made a course for the evening. The name of the series hints at what the founders want guests to experience: dishes that act as an exploration of what we think of as soul food and pushing the boundaries on that definition. Dishes like pork pate with apple buttermilk and warm farro salad with smoked peaches ask what is soul food and what isn’t it? Who cooks it and who doesn’t? If a chef is black is what they’re cooking automatically soul food? Before the dinner service I asked the Soul Food Sessions chefs these questions.
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Episode 69: Jose Garces on Protecting Undocumented Restaurant Workers Aug 01, 2019

Today’s guest is Jose Garces, Father, farmer, food and drink lover, restaurateur, James Beard Award winner, author and Iron Chef. A second-generation Latin American, Garces was born to Ecuadorian parents and raised in Chicago. His culinary passion was cultivated at a young age by his paternal grandmother,, who taught him the Latin way of cooking. After graduating from Kendall College’s School of Culinary Arts, Garces worked in top-rated professional kitchens fromSpain to New York City before moving to Philadelphia and opening his first restaurant in 2005. He has since emerged as one of the nation’s leading chefs; owning and operating over a dozen restaurants, a thriving event/catering division and non-profit organization as well as a 40-acre organic farm in Bucks County, PA. Chef Garces is also the author of two cookbooks, The Latin Road Home and Latin Evolution.

It's HRN's annual summer fund drive, this is when we turn to our listeners and ask that you make a donation to help ensure a bright future for food radio. Help us keep broadcasting the most thought provoking, entertaining, and educational conversations happening in the world of food and beverage. Become a member today! To celebrate our 10th anniversary, we have brand new member gifts available. So snag your favorite new pizza - themed tee shirt or enamel pin today and show the world how much you love HRN, just go to heritageradionetwork.org/donate

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Episode 68: Professor Krishnendu Ray on How Food Culture is Shaped Jul 25, 2019

Today's guest is Krishnendu Ray, Chair of the Department of Nutrition and Food Studies at NYU. He was a faculty member and the Associate Dean of Liberal Arts at The Culinary Institute of America and is the author of The Migrant’s Table (2004), The Ethnic Restaurateur (2016), and the co-editor of Curried Cultures: Globalization, Food and South Asia (2012). His most recent work is on street vending in global cities with attention to questions of law, livelihood, and liveliness of cities.

It's HRN's annual summer fund drive, this is when we turn to our listeners and ask that you make a donation to help ensure a bright future for food radio. Help us keep broadcasting the most thought provoking, entertaining, and educational conversations happening in the world of food and beverage. Become a member today! To celebrate our 10th anniversary, we have brand new member gifts available. So snag your favorite new pizza - themed tee shirt or enamel pin today and show the world how much you love HRN, just go to heritageradionetwork.org/donate

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Episode 67: Top Chef Junior Rahanna Bisseret Martinez on the Next Generation of Chefs Jul 18, 2019

Today’s guest is Rahanna Bisseret Martinez, a talented fifteen-year-old chef and finalist on Top Chef Junior. Rahanna has been featured on the Today Show and has cooked in some of the best kitchens in the world including Alice Waters’ Chez Panisse in Berkley California, Nina Compton’s Compere Lapin and Emeril Lagasse’s self named restaurant in New Orleans.

It's HRN's annual summer fund drive, this is when we turn to our listeners and ask that you make a donation to help ensure a bright future for food radio. Help us keep broadcasting the most thought provoking, entertaining, and educational conversations happening in the world of food and beverage. Become a member today! To celebrate our 10th anniversary, we have brand new member gifts available. So snag your favorite new pizza - themed tee shirt or enamel pin today and show the world how much you love HRN, just go to heritageradionetwork.org/donate

Photo courtesy of Top Chef Junior.

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Episode 66: Chef Chris Scott on Soul Food and his Culinary Career Jul 11, 2019

Chef Chris began his culinary career in Philadelphia when the city was in the midst of a culinary revolution. He worked alongside notable chefs such as Al Paris, Michael Solomanov, and with the Starr Restaurant Group as sous chef to Franklin Becker and Marcus Samuelsson. After honing his skills in Philly for 15 years, Chef Chris moved to New York City where he led as the Executive Chef for CNN and Time Warner. There he cooked for international dignitaries such as Former British Prime Minister Tony Blair, South African President Nelson Mandela, as well as many actors, professional athletes and top media personalities. In November 2010, Chef Chris opened Brooklyn Commune with his wife Eugenie. They both shared a love for food and community and embarked on a mission to bring people together around food. They developed socially responsible programs including kids cooking classes that benefited a local women’s shelter, free monthly meals and healthy recipe sharing in underprivileged neighborhoods, and other local as well as international efforts. They were honored with the Community Leader Award by CAMBA for their work and commitment to raising the community. Chef Chris continues his social advocacy work as a brand ambassador for the Institute of Culinary Education, inspiring up and coming chefs, and also with the Food Bank of NYC in their mission to eradicate hunger. In April 2016, they opened Butterfunk Kitchen, a soul food restaurant that is heritage cooking at its finest. The restaurant was recognized by Brooklyn Magazine as one of 10 BEST New Restaurants in 2016 and received high praise from the New York Times. Chef Chris also competed on season 15 of Bravo’s Top Chef and earned his place as a top four finalist, showcasing his family’s migration soul food. The recognition from the series has amplified his mission to give soul food the respect it deserves as honorable American cuisine. In February 2018, Chris spearheaded a dinner at the James Beard House for Juneteenth Day, commemorating the date when slavery was finally abolished in all of the United States. This was an historic event for the James Beard House, being the first to ever honor an African American holiday and will proudly continue as an annual dinner. Chris continues to share the history and development of African American culture through a cookbook, sharing his family’s recipes and stories across seven generations and with the recent opening of his third restaurant BIRDMAN in Bridgeport CT.

It's HRN's annual summer fund drive, this is when we turn to our listeners and ask that you make a donation to help ensure a bright future for food radio. Help us keep broadcasting the most thought provoking, entertaining, and educational conversations happening in the world of food and beverage. Become a member today! To celebrate our 10th anniversary, we have brand new member gifts available. So snag your favorite new pizza - themed tee shirt or enamel pin today and show the world how much you love HRN, just go to heritageradionetwork.org/donate

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Episode 65: Michael W. Twitty on Culinary History and More Jun 27, 2019

Michael W. Twitty is a culinary historian and food writer from the Washington D.C. area. He blogs at Afroculinaria.com. He’s appeared on Bizarre Foods America with Andrew Zimmern, Many Rivers to Cross with Dr. Henry Louis Gates, and has lectured to over 400 groups. He has served as a judge for the James Beard Awards and is a fellow with the Southern Foodways Alliance and TED and the first Revolutionary in Residence at The Colonial Williamsburg Foundation. Southern Living named Twitty, one of "Fifty People Changing the South and the Root.com added him to tbeir 100 most influential African Americans under 45. Beyonce beat him out as number one.” HarperCollins released Twitty’s The Cooking Gene, in 2017, tracing his ancestry through from Africa to America and from slavery to freedom, a finalist for The Kirkus Prize and The Art of Eating Prize and a third place winner of Barnes&Noble's Discover New Writer's Awards in Nonfiction. THE COOKING GENE WON the 2018 James Beard Award for best writing as well as book of the year, his piece on visiting Ghana in Bon Appetit will included in Best Food Writing in 2019 and was nominated for a 2019 James Beard Award.

Image courtesy of Johnathan M. Lewis.

It's HRN's annual summer fund drive, this is when we turn to our listeners and ask that you make a donation to help ensure a bright future for food radio. Help us keep broadcasting the most thought provoking, entertaining, and educational conversations happening in the world of food and beverage. Become a member today! To celebrate our 10th anniversary, we have brand new member gifts available. So snag your favorite new pizza - themed tee shirt or enamel pin today and show the world how much you love HRN, just go to heritageradionetwork.org/donate

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Episode 64: Lazarus Lynch on Son of A Southern Chef and Cooking with Soul Jun 20, 2019

"Lazarus Lynch is an entrepreneur, chef, musician, author and multi-media host. He is a two-time Chopped champion, host of Food Network Digital’s Comfort Nation, and author of the cookbook, Son of a Southern Chef: Cook with Soul.

Born and raised in New York City, Lazarus learned to cook at an early age under the tutelage of his late father, who shared traditional recipes from his family’s southern heritage. Inspired by his father, Lazarus developed a joyful, bold approach to food and vibrant aesthetic that put a modern spin on the soul food of his father’s kitchen. Lazarus' passion for cooking led him to create the culinary content platform and brand, Son of a Southern Chef— a 2017 Saveur Blog Awards nominee.

Lazarus has appeared on The Food Network, NBC, ABC, NPR, BuzzFeed, Tastemade, The Cooking Channel, and The Today Show. He was also the host of Snapchat’s first cooking show, Chopped U.

Lazarus is a World Food Prize Borlaug-Ruan International Recipient, an alumnus and supporter of Food & Finance High School in New York City, and a 4-H Luminary."

It's HRN's annual summer fund drive, this is when we turn to our listeners and ask that you make a donation to help ensure a bright future for food radio. Help us keep broadcasting the most thought provoking, entertaining, and educational conversations happening in the world of food and beverage. Become a member today! To celebrate our 10th anniversary, we have brand new member gifts available. So snag your favorite new pizza - themed tee shirt or enamel pin today and show the world how much you love HRN, just go to heritageradionetwork.org/donate

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Episode 63: On Leah Chase and Creating a Legacy Jun 06, 2019

This episode is part-interview with Zella Palmer, educator, food historian, author and filmmaker who serves as the Chair and Director of the Dillard University Ray Charles Program in African-American Material Culture in New Orleans. This episode is also a tribute to the late chef, Leah Chase and a discussion of her legacy and impact on New Orleans and America.

It's HRN's annual summer fund drive, this is when we turn to our listeners and ask that you make a donation to help ensure a bright future for food radio. Help us keep broadcasting the most thought provoking, entertaining, and educational conversations happening in the world of food and beverage. Become a member today! To celebrate our 10th anniversary, we have brand new member gifts available. So snag your favorite new pizza - themed tee shirt or enamel pin today and show the world how much you love HRN, just go to heritageradionetwork.org/donate

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Episode 62: Mashama Bailey and Johno Morisano of The Grey on Business Partnerships and Expectations May 23, 2019

Today’s show is an interview with chef Mashama Bailey and John O. Morisano, the duo behind The Grey and Grey Market in Savannah, Georgia. The Grey is located in a former Greyhound bus station on Martin Luther King, Jr. Boulevard in Savannah which operated until 1964, through the Jim Crow era, segregating black and white passengers. Today this space is home to one of the most celebrated restaurants in America, where Mashama serves dishes inspired by her upbringing in Savannah and Queens, NY. On a recent Friday afternoon I met with both of them at a Johno’s Manhattan apartment near Gramercy Park to talk the pressures of running such a historic restaurant and what a business partnership between a black chef and a white co-founder looks like.

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Episode 61: Chef Leigh-Ann Martin talks Trini upbringing meets NYC May 16, 2019

Chef Leigh-Ann Martin talks Trini upbringing meets NYC Born and raised in Trinidad and Tobago, Chef Leigh-Ann Martin lives in the New York City area creating dishes merging her Trini upbringing with NYC’s culinary landscape. She currently contributes to Ark Republic. She is also the curator of a private dinner series called “A Table for Four” and has worked at events from the James Beard House to the Bowery Resident’s Committee, teaching healthy eating.

Photo courtesy of Andy Johnson.

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Episode 60: Clay Williams on Photographing Food and Co-founding Black Food Folks May 09, 2019

Clay Williams is a Brooklyn-based photographer specializing in food, drinks and events. He photographs assignments for The New York Times, The James Beard Foundation and The Wall Street Journal. Clay is a member of the board of Slow Food NYC and with Colleen Vincent is a co-founder of Black Food Folks, a fellowship of Black professionals in food media, service, and events. His latest book, “111 Rooftops in New York That You Must Not Miss” written by Leslie Adatto comes out this month from Emons and is available for pre-order on Amazon.

Photo courtesy of Bill Wadman.

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Episdoe 59: Omar Tate of Honeysuckle talks Blackness in Food Apr 18, 2019

Chef Omar Tate has spent the last ten years in the restaurant industry working in some of the best restaurants in New York City and Philadelphia including A Voce, Fork, Meadowsweet, Runner and Stone, and Russet. He finds the intersection of science, art, craft, and the physicality of line cooking to be unique and the most alluring aspects of the profession. Chef Omar has been exploring his heritage to bring balance and equity to his profession. He has researched and produced dinners dedicated to honoring chefs, writers, and figures in history representative of African American culture. Currently he is sous chef at The Henry alongside executive chef JJ Johnson, and chef de cuisine Samantha Davis where together they explore the diverse aspects of African influence throughout the globe. He is also the mind behind Honeysuckle, a dinner pop up series dedicated to exploring black heritage through food using various forms of art to bring stories to the plate and engage with diners.

Photo courtesy of Haamza Edwards Photography.

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Episode 58: Peru Special Part 2: Chef Diego Munoz Apr 11, 2019

Today’s guest is Diego Muñoz, the legendary chef behind some of Peru’s best restaurants who grew up in Lima. Chef Diego is a graduate of the Le Cordon Bleu in Canada and Paris, and worked at some of the best restaurants in the world including the late El Bulli. Back at home in Perú, he led the operation of Astrid & Gastón on the move to Casa Moreyra, reaching #14 on the World's Best Restaurants List and #1 on the Latin America’s 50 Best Restaurants List. He also opened Cantina Peruana in Lisbon, PMY in Copenhagen, and most recently The Bodrum EDITION in Turkey. He’s also a consultant on the menu for The Belmond Andean Explorer in Cuzco, the first luxury sleeper train in South America which I had the pleasure of riding with chef Diego during my trip, and UluCliffhouse, a beach club in Bali. He’s also currently hosting dinners that explore his own creativity with Peruvian ingredients with his ATMAN, dinner series in Lima, a private culinary event that he hosts in his own home. We’ll talk about all of that plus where he thinks Peruvian cuisine is heading on the show.

Image courtesy of Shaun Fenn.
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Episode 57: The Li Siblings talk Double Awesome Chinese Food Apr 04, 2019

Today’s guests are Margaret, Irene, and Andrew Li, the sibling co-owners of the The Mei Mei Group, a Boston-based restaurant, food truck, and catering company with a focus on innovation, sustainability, and great service. Led by Chef Irene, Mei Mei’s creative Chinese-American cuisine combines Chinese techniques and influences with local New England ingredients. Their food truck, Mei Mei Street Kitchen, opened in 2012 and was soon awarded Boston’s Best Meals on Wheels by Boston Magazine. Their brick-and-mortar restaurant opened in late 2013 and was named Eater Boston’s Restaurant of the Year. I’ve been a big fan of the restaurant and this family because of their dedication to sustainable operations, employee education, and ethical sourcing, they are truly leaders in New England local food scene. We'll discuss their new cookbook, "Double Awesome Chinese Food" on the show.

Image courtesy of Michael Piazza.

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Episode 56: Peru Special: Chef Andre Patsias Mar 21, 2019

Today’s guest is Andre Patsias of Statera in Lima, Peru. He’s worked in some of the world’s best kitchens including Noma, Astrid & Gastón and Central run by Virgilio Martinez who is one of the best chefs in the world. On the show we’ll talk about modern Peruvian cuisine and running a restaurant at 26 years old.

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Episode 55: Lauren Darnell of Made in New Orleans on Supporting the Next Generation of Chefs Feb 21, 2019

Lauren Darnell is the executive director of the Made in New Orleans Foundation, an organization dedicated to changing young people’s lives through culinary arts. A proud native of New Orleans and graduate University of New Orleans, where she studied anthropology and women’s studies, Lauren focuses on supporting young women and men who exhibit a passion for cooking and are determined to make a difference in their communities and greater New Orleans. On the show we talk about the New Orleans dining scene and the chefs that her organization works with. Learn more about Made in New Orleans at minofoundation.org

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Episode 54: Shannon Mustipher on Modern Tiki and Rum Feb 14, 2019

Today’s guest is Shannon Mustipher, spirits educator, cocktail consultant, and expert on the topic of rum and cane spirits. In 2014, she became the beverage director of Glady’s Caribbean in Brooklyn, and has poured cocktails in settings ranging from neighborhood pubs to Michelin restaurants. Next month she is releasing her first book called “Tiki: Modern Tropical Cocktails” and it is available for pre-order on Amazon now. On today’s show we’ll talk about bartending in New York City, why rum is a “window on the world” and more.

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Episode 53: Dr. Monica White on "Freedom Farmers" Feb 07, 2019

Today’s guest is Dr. Monica M. White, assistant professor of environmental justice, urban agriculture and community food systems at the University of Wisconsin-Madison and author of Freedom Farmers: Agricultural Resistance and the Black Freedom Movement published this month. On the show we talk about the history of farming in Black liberation and her favorite restaurants in Madison, Wisconsin.

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Episode 52: Roze Traore on Traveling & Building a Career in Fine Dining Jan 31, 2019

Today’s guest is Roze Traore, a chef, world traveler, founder of Rōze LLC and graduate of Le Cordon Bleu. Roze trained under Chef Daniel Humm at The NoMad Hotel and worked with the Make it Nice team based here in NYC. He grew up between Washington, D.C., Cote D’Ivoire and Paris. On the show we talk about building a fine dining career, Roze’s earliest memories of dining and why he loves Amsterdam so much.

Photo courtesy of Britt Tinbergen Photography.

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Episode 51: Qiana Mickie On Food Justice and Access Jan 24, 2019

Today’s guest is Qiana Mickie, Executive Director of Just Food, a position she’s held since May of 2017. Qiana earned her Food Hub Management Certificate from the University of Vermont and her B.S. in Marketing from Hampton University. She is a member of the Alliance for Food and Racial Equity (AFRE) and serves on the Organizational Council of the National Sustainable Agriculture Coalition (NSAC). On the show we talk about food access and food justice as well as the potential pitfalls of being granted access to white spaces.

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Episode 50: Syreeta Gates on Combining Hip Hop & Food Dec 20, 2018

Today’s guest is Syreeta Gates , founder of The Gates Preserve, a multimedia experience company that preserves and archives hip-hop. She curates innovative experiences like Shaping The Culture a documentary film featuring the never before told story about the writers and journalists that created and shaped the language for hip-hop culture, as well as Yo Stay Hungry, a unique hip-hop culinary competition that bridges hip-hop and food. Syreeta was included in Glamour Magazine's "Top 20 Under 25" and she is highlighted in John Schlimm's book, Stand Up!: 75 Young Activists Who Rock the World, And How You Can, Too!". Holding a B.A. in Urban Youth Culture, the only degree of its kind in the world, Gates is the former Creative Director of Travel Noire, a multi-dimensional platform for unconventional travelers.

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Episode 49: Scarr Pimentel of Scarr's Pizza Dec 14, 2018

Today’s guest is Scarr Pimentel, the founder and owner of Scarr’s Pizza on the Lower East Side of Manhattan, it’s the probably coolest pizza shop in the city and it serves the one of the best slices anywhere. Pimentel grew up in Long Island City and then the Bronx and worked at some of the city’s best pizza shops before opening his own shop. We talk about growing up in New York and why he loves pizza so much.

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Episode 48: Provisions with Michelle and Suzanne Rosseau Dec 06, 2018

Today’s guests are Michelle and Suzanne Rousseau, Jamaican-born sisters, chefs and authors. They established their culinary reputation with the debut in 1996 of Ciao Bella, a groundbreaking Kingston restaurant that created a paradigm shift with its artful use of Jamaican ingredients and classic cooking techniques. Michelle and Suzanne used their culinary knowledge and effervescent personalities to inspire appreciation for Jamaican traditions with their hugely popular food and travel show, "Two Sisters and a Meal". They also produced and starred in the web series, Island Potluck, a joint production with the Jamaica Tourist Board. Their first cookbook, Caribbean Potluck, received critical acclaim and was named among NPR's Best Books of 2014.

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Episode 47: NAVIDAD BORINQUEÑA Nov 30, 2018

On today's episode we're celebrating NAVIDAD BORINQUEÑA a Puerto Rican Christmas tradition with four San Juan chefs and former guest and food writer, Alicia Kennedy. First, Alicia tells us about the inspiration for the dinner and how it came together. Then chefs Maria Grubb of Gallo Negro, Paxx Caraballo Moll of Jungle BaoBao, Kelly Pirro of Mai Pen Rai, Natalia Vallejo of the forthcoming Cocina al Fondo join me in the studio to talk about the inspiration behind the menu. We also talk about the future of Puerto Rican cuisine and parts of island that they wish tourists would also visit.

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Episode 46: Ysanet Batista of Woke Foods Nov 15, 2018

Today’s guest is Ysanet Batista of Woke Foods, a woman-owned cooperative that focuses on the healing power of whole foods and traditional cooking from the Dominican Republic. The organization was founded by Batista and Merelis Catalina Ortiz and offers recipe development, cooking classes, catering and event planning all rooted in the Dominican cooking that they grew up with.

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Episode 45: Tunde Wey on Restaurants as Instruments for Social Change Nov 01, 2018

Chef Tunde Wey is the man behind some of the most controversial pop ups in America and uses dining to make diners confront the uncomfortable realities of race, class, privilege and wealth in America. He’s a chef and writer, but before he’s any of those things he’s a proud Nigerian and rum connoisseur. On today’s show we’ll talk about his upcoming pop-up tackling ‘love marriages’, if he sees his work as performance art or dining experience and how he navigates funding these projects.

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Episode 44: Naz Riahi of Bitten on Building Food Experiences Oct 18, 2018

Today’s guest is Naz Riahi is the founder and creative director of Bitten, an experiential series that positions food as a pillar of pop culture and explores the space through the lens of creativity, innovation, technology, art, trends and fun.

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Episode 43: Chef Ashely Eddie of Santina on Building a Culinary Career Oct 11, 2018

Today’s guest is Ashley Eddie, Executive Chef of Santina, an Amalfi Coast-inspired restaurant by Major Food Group, in New York City. Ashley helped launch Santina as a Line Cook and worked her way up through the ranks in just three years to be named Executive Chef. Born and raised in Brooklyn, Ashley cites her grandmother’s cooking as inspiration for her cooking today. On the show we’ll talk about building a career in the food world and what she wants to accomplish in the coming years.

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Episode 42: Jocelyn Delk-Adams of Grandbaby Cakes on Visibility, Chicago Dining and How to Build a Food Blog Sep 28, 2018

Today’s show is an interview that I recorded in Charleston, South Carolina with the one and only Jocelyn Delk-Adams, the woman behind Granbaby Cakes, a blog turned brand inspired by Jocelyn’s grandmother and her classic Southern recipes. She’s been featured on many television programs including the Today Show and has been in publications like O! Magazine, Bon Appetit, The New York Times and Southern Living Magazine. During our conversation we talk about the real, nitty gritty of what it’s like to run a blog that’s a business in 2018 and the pressures of maintaining social media accounts, branded content and being a wife and mom while still making time for the original thing that you loved in the first place, which in her case is baking. We also talk about being ‘the visible one’ in an industry that’s not as diverse as it should be.

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Episode 41: Beth Shapiro of Citymeals on Wheels Sep 13, 2018

Today's guest is Beth Shapiro, executive director of Citymeals on Wheels which provides meals and companionship to New York City's homebound elderly population. Citymeals on Wheels was founded in the early 80's and provides over 2 million meals a year to 18,000 New Yorkers.

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Episode 40: Food, Conflict & Community with Nas Jab of Komeeda Sep 06, 2018

Welcome to the fifth season of A Hungry Society! On today's show we're talking to Nasser Jab, co-founder of Komeeda a dining platform showcasing and amplifying the voices of immigrant chefs and cuisine.

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Episode 39: Martha Lou Gasden of Martha Lou's Kitchen Aug 03, 2018

Here’s a very special mini-episode that I recorded in Charleston, South Carolina with the legendary Martha Lou Gadsden, owner of Martha Lou’s Cafe in North Charleston. We talk about her time working in restaurants around Charleston in the 60’s and 70’s and what it was like to open Martha Lou’s Cafe in 1983. Enjoy!

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Episode 38: The Fab Conference: Chefs Asha Gomez & Katie Button Aug 02, 2018

Today’s episode is a little different. I’m in Charleston, South Carolina at the Fab Conference which is all about women in hospitality. You’ll hear two interviews: the first is with chef Asha Gomez of the Third Space in Atlanta and we talk about her restaurant, her cookbook “My Two Souths” and the similarities between southern Indian cooking and cooking in the American South. The second interview is with chef Katie Button of Heirloom Hospitality Group which runs Curate Tapas Bar and the Nightbell in Asheville, North Carolina. We talk about how she manages her teams and how she sets the example for everyone who works under her.

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Episode 37: Ayanna Pressley on Legislation and Restaurants Jul 26, 2018

Today’s guest is Ayanna Pressley, policy-maker, activist, and the first ever woman of color to be elected to Boston City Council. Ayanna is currently seeking the Democratic nomination for the Massachusetts 7th Congressional District. In addition to her advocacy work for communities of color, during her eight year tenure as part of Boston’s City Council, she successfully pushed for the creation of 75 new liquor licenses, 80 percent dedicated to disenfranchised neighborhoods, resulting in the creation of dozens of new restaurants and hundreds of jobs. Ayanna was named one of The New York Times 14 Young Democrats to Watch and one of Boston Magazine’s 50 Most Powerful People. She lives in Dorchester, Mass. with her husband, stepdaughter and cat Sojourner Truth.

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Episode 36: Adrienne Cheatham on Her 'Sunday Best' Dinners and Life After Top Chef Jul 19, 2018

Today’s guest is Adrienne Cheatham, chef behind the Sunday Best dinner series, here in New York City. Adrienne is a Chicago native and grew up in the kitchens and dining rooms of the restaurants her mother managed there. She followed that love of restaurants to jobs all over the country including Red Rooster and Streetbird in Harlem and Aldo Sohm wine bar and Le Bernardin here in New York where she rose the ranks to become executive sous chef. Earlier this year she was a competitor on Bravo’s Top Chef: Colorado and :spoiler alert: she made it all the way to the final two.

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Episode 35: Lisa Gross and Sonya Kharas on Valuing Immigrant Cooking with League of Kitchens Jul 12, 2018

Today’s guests are Lisa Gross and Sonya Kharas of The League of Kitchens, an immersive culinary adventure in New York City where immigrants teach intimate cooking workshops in their homes, and participants encounter a new culture, cuisine, and neighborhood with every experience.

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Episode 34: Yewande Komolafe on Food, Migration and Adaptation Jun 28, 2018

Today’s guest is Yewande Komolafe a chef, recipe developer, and food stylist based in Brooklyn. Yewande grew up in Lagos, Nigeria and has worked in kitchens across the country, including Momofuku Milk Bar in Manhattan. She’s developed and tested hundreds of recipes for the James Beard Foundation, Bon Appétit, Saveur, and styled food for the New York Times, Food52, Munchies and more. Yewande is also the creator of the “My Immigrant Food is…” dinner series that hopes to inspire conversations that delve into the idea of home being centered around food, migration, and adaptation.

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Changing the Conversation (with Food Without Borders) Jun 22, 2018

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.

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Episode 32: Eating Through Harlem at Harlem EatUp! Jun 14, 2018

Today’s show is a little different. Last month, I had a the pleasure of attending the 4th Annual Harlem EatUp festival, a week-long festival celebrating Harlem's food, sounds and art. While I was at the festival I had the opportunity to interview some of the vendors who run businesses in the historic borough. You’ll hear my interviews with Sharon and Lexis Gonzalez, the mother daughter team behind Lady Lexi’s Sweets, Jessica Spaulding of Harlem Chocolate Factory, Melba Wilson of the legendary Melba’s Restaurant and Laticia Young and Raymond Mohan of Lolo’s Seafood Shack.

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Episode 31: Tia Keenan on Cheese, Writing Cookbooks and Working in Restaurants May 31, 2018

Today’s guest is Tia Keenan, a cook, writer, and cheese specialist who spent a decade working in New York City restaurants. She is the author of The Art of the Cheese Plate: Pairings, Recipes, Style Attitude, which came out in 2016, and recently her Chevre Short Stack Editions cookbook was published featuring recipes and stories about chevre cheese. She is currently working on another cookbook titled Melt, Stretch, & Sizzle: The Art of Cooking Cheese, which will be released in the Fall.

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Episode 30: Chef Todd Richards on Community and "Soul" May 24, 2018

Today’s guest is Todd Richards, an award-winning chef known for his takes on soul food and Southern cuisine. He was named a 2008 and 2013 Semi-finalist for James Beard Foundation Best Chef: Southeast. Chef Todd has run prestigious hotel and restaurant kitchens all over the country and the Atlanta Journal-Constitution named his most recent restaurant, Richards’ Southern Fried, among the Best New Restaurants of 2017. Chef Richards’ cookbook, SOUL, explores his journey to understanding and exploring soul food as a chef. On the show we’ll talk about growing up in Chicago, his advice for young chefs and what ‘soul’ food means to him.

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Episode 29: Alicia Kennedy on Food Media and Inclusivity May 17, 2018

Today’s guest is Alicia Kennedy, a Long Island–born, Brooklyn-based food writer who focuses on the intersection of food and politics, cocktails, vegan cuisine, and Puerto Rico. Alicia has written for the Village Voice, The New York Times, The Guardian, TASTE, Hazlitt, Nylon, Wine Enthusiast, and more. Recently she co-organized the Food Writers' Workshop, an inclusive and accessible conference to empower food media creators.

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Episode 28: TJ and Hadley Douglas of Boston's Urban Grape Talk Drinking Progressively and Inclusivity in the Wine World May 10, 2018

Today’s guests are TJ and Hadley Douglas, the husband and wife team behind The Urban Grape, an award-winning wine store in Boston, that has been profiled in The Boston Globe, Boston Magazine and The Boston Herald. Recently, the couple published their first book, Urban Grape’s Drink Progressively, a wine guide and introduction to what they call the ‘progressive scale’ which helps the connoisseur and the casual drinker pick the perfect bottle of wine to fit their tastes.

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Episode 27: Mayukh Sen on Telling Untold Stories in the Food World Apr 19, 2018

Today's guest is Mayukh Sen, staff writer at MUNCHIES, VICE’s food publication. He was previously a Staff Writer at Food52, where he earned a James Beard Award nomination for his writing. His writing has appeared in VICE.com, Vulture, ELLE, the FADER, Pitchfork, and a number of other publications. On today's show we'll talk about how he finds stories that excite him as a writer and what changes he hopes to see in food media.

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Episode 26: Eric Himmelfarb of City Harvest Apr 12, 2018

Today’s guest is Eric Himmelfarb, manager of food sourcing, procurement and logistics at City Harvest, a food rescue organization. City Harvest will rescue 59 million pounds of food this year and deliver it to hundreds of community food programs around New York City. He has also worked as an adjunct professor in the NYU Food Studies Department, where he teaches Food in the Arts: the Poetic Voice. He received his MA in Food Studies from NYU in 2014 and currently resides in Brooklyn.

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Episode 25: Cha McCoy on Wine and Travel Apr 05, 2018

Today’s guest is Cha McCoy, Harlem native and founder of CHA Squared Consulting LLC, a lifestyle company with a focus on hospitality, tourism, and gastronomy. Cha has traveled to over 25 countries and received her MBA in Italy in 2012. She is a public speaker, curator and hosts intimate wine experiences for wine lovers like THE COMMUNION, a weekly tasting event here in New York City. An avid traveler and ‘vino-tourist,’ Cha has created wine experiences in Italy, France, Chile, Argentina, South Africa, the US and Hungary.

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Episode 24: Jenn De La Vega on Food and New Media Mar 29, 2018

Today’s guest is Jenn de la Vega, private chef, caterer, founder of Randwiches, a curated food blog and author of Showdown Comfort Food, Chili & BBQ: Bold Flavors from Wild Cooking Contests. Jenn has participated in many Brooklyn-based food competitions, including the 2014 Brooklyn Chili Takedown and won The 2013 Brooklyn Bacon Takedown and 2012 Project Parlor Summer BBQ Competition. She has also been a contestant on Guy’s Grocery Games on the Food Network and is the editor at large of Put a Egg On It, an independent food magazine based in New York. She lives in Brooklyn, NY.

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Episode 23: Von Diaz on Marrying Puerto Rican Food and Southern Food in 'Coconuts & Collards' Mar 22, 2018

Von Diaz is a writer, author and radio producer based in New York City, exploring explores Puerto Rican food, culture, and identity through memoir and multimedia. In her cookbook, “Coconuts & Collards” she tells the story of her journey from Puerto Rico to Atlanta, GA and New York City.

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Episode 22: Adrian Miller a.k.a. the Soul Food Scholar on White House Cooks, Red Drink & Colorado Soul Food Mar 15, 2018

Today’s guest is Adrian Miller, aka the Soul Food Scholar, culinary historian, barbecue judge and authority on such topics as: Black Chefs in the White House, chicken and waffles, hot sauce, kosher soul food, red drinks, and soul food. In 2013, Adrian’s book, Soul Food: The Surprising Story of an American Cuisine, One Plate at a Time was published and won the 2014 James Beard Foundation Book Award for Reference and Scholarship. His latest book, The President’s Kitchen Cabinet: The Story of the African Americans Who Have Fed Our First Families, from the Washingtons to the Obamas was published last year and was nominated for a 2018 NAACP Image Award for “Outstanding Literary Work–Non-Fiction.”

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Episode 21: Yemi Amu of Oko Farms on Farming, Jollof and Nigerian Food Mar 08, 2018

Today’s guest is Yemi Amu, co-founder of Oko Farms, Brooklyn’s largest and oldest aquaponics farm here in Bushwick. She directs all of Oko Farms' programs including education, design/build projects and community related activities. Yemi grew up in Lagos, Nigeria and lives in Brooklyn.

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Episode 20: Chef Tracy Chang on Building Her Dream Restaurant Mar 01, 2018

Today’s guest is Tracy Chang, chef and owner of Pagu in Cambridge outside of Boston. Chef Chang is a graduate of Boston College and Le Cordon Bleu Paris and was a teaching fellow as part of the Harvard Science and Cooking program in 2012. She co-founded a successful pop-up series in Boston called Gucchi Midnight Ramen directing back of the house preparations as well as front of the house service and hospitality. Chef Chang lives in Boston and is committed to creating opportunities for collaboration and innovation.

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Episode 19: Talking Food Writing with Tejal Rao Feb 22, 2018

Today’s guest is Tejal Rao, reporter at The New York Times and a columnist for the The New York Times Magazine, covering food culture and cooking. She won James Beard Foundation awards for her restaurant criticism at The Village Voice and Bloomberg News in 2013 and 2016. She was born in England and grew up there, Sudan, Kuwait, France and the United States. On today's show we'll talk about her writing process and some of her favorite stories that she's written.

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Episode 18: Celebrating Chinese New Year with Chef Chris Cheung Feb 15, 2018

Today’s guest is chef Chris Cheung, a born and bred New Yorker, who grew up in the heart of Chinatown on Mott Street. He is the current chef and owner of East Wind Snack Shop in Brooklyn and Tansuo in Nashville. On today’s show we’ll talk about Chinese New Year and his formative dining experiences.

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Episode 17: Chef JJ Johnson on being 'Between Harlem and Heaven' and Jefferson Evans Feb 08, 2018

Today’s guest is JJ Johnson, chef, author and founder of Ingrained Hospitality here in New York City. Most recently JJ was the chef in residence at Chef’s Club and before that he was the chef at The Cecil and Minton’s in Harlem where he attracted international attention with a menu of Afro-Asian dishes. JJ is a James Beard Award nominated chef and has been featured in Forbes as part of their annual “30 under 30” list. This week, he and his mentor, the legendary restaurateur Alexander Smalls, released their first cookbook, “Between Harlem and Heaven” featuring recipes inspired by JJ’s travels through the African diaspora.

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Episode 16: Shelley Worrell of Caribbeing on the Caribbean Cultural Capital of the World Feb 01, 2018

Today’s guest is Shelley Worrell, Founder + Chief Curator of CARIBBEING, an organization that celebrates and preserves Caribbean culture. Since its founding Shelley has produced over 200 public programs in partnership with top cultural institutions including the Brooklyn Museum, Municipal Art Society, Queens Museum, and Studio Museum in Harlem. She has also taken CARIBBEING global, with appearances in Poland, France, Barbados, and Haiti to represent Brooklyn as the Caribbean Capital of the World at the Caribbean Studies Association. Shelley has been featured in Brooklyn Magazine, Black Enterprise, Caribbean Life, Good Morning America, Guardian Media and the NY Times.

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Episode 15: Chef Daniel Patterson on Restaurant Equality Jan 25, 2018

Today’s guest is Daniel Patterson, chef, food writer and restaurateur behind some of California’s best restaurants. Daniel started Daniel Patterson Group in 2006 with Coi, a small, quirky fine dining restaurant that helped to change how people cook in Northern California. Over the last ten years he and his team have opened six additional restaurants and bars in the Bay Area and started The Cooking Project, a non-profit organization dedicated to teaching kids and young adults fundamental cooking skills. Daniel also teamed up with chef Roy Choi to launch LocoL, a revolutionary fast-food company designed to bring good jobs and real food to communities. Today we’ll talk about restaurant equality and the future of the industry.

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Episode 14: Chef Marquis Hayes on Healing Yourself and Your Community Through Cooking Dec 14, 2017

Today’s guest in Marquis Hayes, chef of Drive Change, an organization that offers job training and fellowship to formerly incarcerated community members via food trucks in New York City. Chef Hayes grew up in the Bronx and was previously the executive chef at Café Henrie in Manhattan’s Lower East Side.

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Episode 13: Tonya and David Thomas of Ida B.'s Table Dec 07, 2017

Today’s guests are chefs David and Tonya Thomas of Ida B’s Table in Baltimore. David is a career food professional with more than 25 years of experience in the food world and has been featured in Food & Wine, Style magazine, The Baltimore Sun, Black Enterprise, Cuisine Noir, and more. Tonya was born and raised in Baltimore and has over two decades of experience in the restaurant industry. She manages the front of house at Ida Bs Table and is responsible for the baked goods and dessert program at the restaurant. On today's show, we'll talk about the importance of soul food and the inspiration behind their restaurant.

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Episode 12: Black Culinary History: Past, Present and Future Nov 30, 2017

Today’s guest is Therese Nelson, chef and founder of Black Culinary History, an organization she started in 2008 as a way to connect chefs of color in order to preserve black heritage throughout the African culinary diaspora. She works to promote, share and preserve the legacy and work of black chefs for the next generation. Chef Nelson is a proud product of Newark, NJ where she was born and raised. She is a graduate of Johnson and Wales University and has worked in kitchens in Hilton, Marriott and the Four Seasons.

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Episode 11: Everyday Korean with Seung Hee Lee-Kwan Nov 16, 2017

On today’s show we’re talking to Seung Hee Lee, co author of Everyday Korean, a new cookbook that acts as a guide to Korean food’s savory, sweet, salty, and spicy flavors. Seung Hee and her co-author Kim Sunee share recipes, packed with Korean flavors and cooking techniques, drink pairings and more.

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Episode 10: Evelyn Shelton & Steve Hill on Restaurant Ownership and Gentrification Nov 09, 2017

Can local restaurant ownership right the wrongs of gentrification? On today’s show we’ll talk to Evelyn Shelton, owner and chef of Evelyn’s Food Love, a restaurant in the southside of Chicago. Evelyn opened her business with the help of a small business loan through LISC’s Community Advantage program. The goal of this program is to support community growth by giving first-time business owners loans in their neighborhoods. Today we’ll talk to Evelyn and Steve Hill, vice president of LISC, about how restaurant ownership can impact communities and restaurants in Chicago.

Episode 9: The Black Forks on Restaurant Stereotypes and Dining While Black Nov 02, 2017

What's it like to be the only person of color in a dining room? Vonnie and Fred are childhood friends and co-founders of The Black Forks, a site created to highlight voices of color in the food world from a millennial perspective. On today’s show we talk about the stereotypes that come with being a black diner, strip club food and how ‘clique-y’ fine dining can be.

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Episode 8: Chris Himmel on Hospitality and Improving the Restaurant Industry Oct 26, 2017

Today's guest is Chris Himmel, owner of three restaurants in Boston and CEO of Himmel Hospitality Group. From the time he worked his first restaurant shift at 12 years old, Chris has been obsessive about sourcing the best ingredients and creating great experiences for his guests at his restaurants. On today’s show we’ll talk about the changes we’d like to see in the restaurant industry and the importance of hospitality.

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Episode 7: Julia Turshen on Feeding the Resistance and Why Food and Dining is Always Political Oct 19, 2017

Today’s guest is JULIA TURSHEN, prolific writer and the author of two cookbooks: Small Victories and Feed the Resistance. She hosted the first two seasons of Radio Cherry Bombe and has written for Vogue, Bon Appétit, Food & Wine, Saveur, The Wall Street Journal, The Washington Post, and more. On today’s show we talk about Turshen’s approach to creating cookbooks and why it’s ok to make food political.

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Episode 6: Decolonizing Food and Travel Culture with Bani Amor Oct 12, 2017

Bani Amor is a queer travel writer, photographer and activist from Brooklyn by way of Ecuador who explores diasporic identities, the decolonization of travel culture, and the intersections of race, place and power in their work. They've been published in Bitch Magazine and Apogee Journal, among other outlets. On today's show we discuss how race and power impact travel narratives as well as dining and memorable dining experiences Bani has had while traveling.

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Episode 5: Perla Nieves and Alysis Vasquez of Midnight Market on Pop-Ups, Dining, and more Oct 05, 2017

Today’s guests are Perla Nieves and Alysis Vasquez, best friends and the founders of Midnight Market, part food event part nightlife event that brings together a diverse group of food and drink vendors, music and literally thousands of hungry and thirsty New Jerseyans Perla has a background in film and Alysis has her own catering company called Chilltown Catering and has been a contestant on Chopped. Perla and Alysis, welcome to A Hungry Society!

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Episode 4: Chef Kwame Williams on Caribbean Cuisine and Fine Dining Sep 28, 2017

Today’s guest is Kwame Williams, chef and co-owner of Vital Dining in Montclair, New Jersey serving modern Caribbean dishes. He is a graduate of the Institute of Culinary Education in New York City and was a participant in the James Beard Foundation’s Boot Camp focusing on food system policy and advocacy. On today’s show we talk about chef Williams’ path to owning a restaurant and what he hopes to see in Caribbean dining.

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Episode 3: Trish Fontanilla on Pop-Ups and Filipino Dining Sep 21, 2017

Today’s guest is Trish Fontanilla, co-founder of BosFilipinos an organization that creates Filipino and Asian events in the Greater Boston area. Trish grew up in New Jersey and now lives in Boston working with Freight Farms which sells shipping containers that house complete hydroponic growing systems. On today’s show, Trish talks about the importance of dining in Filipino culture, what she hopes to teach diners about Filipino food at her pop-ups and how she feels when she hears food media call the cuisine she grew up with, ‘trendy’.

Tickets for the BOSFilipinos event can be found here.

Episode 2: Chef Galen Zamarra on Fine Dining and Rebuilding Mas Farmhouse Sep 14, 2017

Today’s guest is chef Galen Zamarra, James Beard award winner and owner of Mas Farmhouse in the West Village, a seasonal, farm to table restaurant that opened in 2004. Zamarra has an extensive fine dining background including being the chef de cuisine at Bouley Bakery when he was 24 years old. Today we talk to him about the changes he’s noticed in fine dining over the years, reopening Mas Farmhouse after a devastating fire last summer, and what he considers when creating dishes.

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Episode 1: Nicole Taylor on Southern Dining, Food Media and Being an 'UpSouth" Cook Sep 08, 2017

Today’s guest is Nicole Taylor, cookbook author, food writer, and former host of the Hot Grease podcast on Heritage Radio Network. Her book The UpSouth Cookbook is part-cookbook and part-memoir telling the story of how Taylor used cooking to reconnect to her southern roots after she moved to Brooklyn. Her writing has appeared in the New York Times, Saveur, Cherry Bombe, Ebony magazine, and more. On today's show, we discuss Taylor's formative dining experiences, how she feels about the "food appropriation" discussion, and what she hopes to see more of in food media.

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Trailer: A Hungry Society Aug 31, 2017

trailer for A Hungry Society, a new podcast series from the Heritage Radio Network

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