Oglala Lakota Chef Sean Sherman speaks on his journey in 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.
Drag as art, transformative social change and community building - the reflections of 3 artists. Featuring Daniel Eugene (and his new book #NHVdrag), Luis Antonio and Drag Queen Sylvia Heart.
Part #1 Water Harvesting: Julianne Kaphar shares water wisdom as we travel with her to a natural spring where she collects 33 gallons of pure water for her family each month. Part #2 Black Art Jazz Collective: All-star band founders Wayne Escoffery and Jeremy Pelt on the importance of celebrating Jazz as Black music, being positive role models and fantastic compositions inspired by African American icons. (Starts at minute 20:17)
A two part show. Second half features The Black Art jazz Colective, with All-star band founders Wayne Escoffery and Jeremy Pelt on the importance of celebrating Jazz as Black music, being positive role models and fantastic compositions inspired by African American icons. First Half of show, a story on Water Harvesting.
Passionate conversation about transforming communities and businesses through radical relationship building at Foodlab Detroit.
Chef Bun Lai of Miya's Sushi takes us foraging for weeds, talks climate change, gut health and cracks jokes while making sushi in his family's 35+ year old restaurant.
4 fab folks dish their food adventures in CT. An incredible new Ice cream trail with Tagan Engel, vegan soft serve with Babz Rawls Ivy, pow wow foods with Mohegan food expert Rachel Sayet, and Acclaimed Chef Franco Comacho shares his favorite spots to eat with his daughters, french pastry, BBQ and a slammin new taco joint.
Growing community, food and beauty in a former vacant lot in the Hill neighborhood of New Haven, CT. An interview with gardener, activist and grandma, Jamilah Rasheed.
2 part show: Theater of the oppressed NYC sparks policy changes & a gardener, activist & grandma grows food, community and beauty in a former vacant lot.
Mother, Montessori education enthusiast, and black breastfeeding advocate Amelia Sherwood talks about her passions for supportive community, Montessori educators for social justice, and her love of nurturing vibrant life for all children, and in particular 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 work in social justice...why does ice cream even matter?
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. For more info: www.thetableunderground.com
Sanctuary Kitchen is a new organization in New Haven, CT that helps refugee cooks teach cooking and start food businesses. Hear from founder and nutrition educator Sumiya Kahn, and talented Syrian refugee cook Fatema.
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 s...
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.
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.
3 part show: Mohegan food educator Rachel Sayet shares stories of her strong maternal lineage and the importance of maple syrup in native cuisine, 8 year old Sam shows us how to tap maple trees in his backyard and in the urban park across the street, and 1st spotlight featuring Marshall Cruz, young food entrepreneur, rising out of taco bell, self trained through the food network and dreaming of his Grits n' Gravy food truck.
A visit to Massaro Community Farm just outside New Haven, CT to see what life is like on a farm in New England during the winter. Meet farmer Steve, get a glimpse of growing veggies through the winter, visit some chickens, check out his homemade pickles and kimchi, and hear Tagan's reflections on the privilege of whiteness and food access.
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. Feat live spoken word poetry, talk on work in Haiti and locally to co-create community, undoing racism, people of color led safe spaces and multi-racial community building.
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, gardener, and retired police detective, uses cookies, skills and a whole lotta love to work to end gun violence in New Haven, CT. We discuss police/community partnerships, undoing racism and a delicious Brown Butter Rosemary Melt-away cookie to to
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 of FitHaven and Mmm Pies & Gourmet Desserts, and Kathy Reigelman Fitness Trainer and owner of Katalina's Bakery nibble and chat on this New Years show!
Junzi Kitchen a "Chipotle Style" Northern Chinese restaurant gets creative with Night Lunch and uplifting their line cooks! New flavors, a 10 person creative team and irresistible treats after dark.
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.
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.
