Preserving Food Culture, With Authenticity with Kiano Moju
Through her company, Jikoni, Kiano, and her team have created a space for people to become active participants in the telling of their food-related stories. Kiano talks about the vision she has, and the way she hopes it will revolutionize the way people think about food from cultures other than their own.
Delving into High on the Hog with Dr. Jessica B. Harris
In this special episode, host Tiffani Rozier interviews culinary historian, college professor, author, and journalist--Dr. Jessica B. Harris. The new Netflix limited series, High on the Hog: How African American Cuisine Transformed America—set to premiere on May 26th was inspired by and named for her incredible book: High on the Hog: a culinary journey from Africa to America. Dr. Harris' work is essential to the study of cuisine-and if you seek to gain deeper insight and understanding into Black life and foodways.
Call Me Chef, with Rhonda McCullar
What does it mean to be a chef, a woman, a sister, or a mother? These are the questions that Rhonda McCullar, our guest on today’s show, is on a mission to find answers for, for herself. In her first-ever interview, Rhonda candidly shares her vulnerabilities, the challenging experiences that have led her to where she is today, and her plans going forward.
Sharing African American History Through Hospitality with Kristin Kitchen, Sojourn Heritage Accommodations
Today’s guest is Kristin kitchen, Founder and CEO of Sojourn Heritage Accommodations, here to talk about how she is using hospitality to share African American history and inspired community building. Sojourn is a heritage tourism brand where luxury meets history, with a vision to share the rich past of African Americans across the country through art, jazz, wine, and food in a uniquely diverse hospitality setting.
Producing an Olive Oil Legacy with Skyler Mapes
Olive oil goes beyond the brand you find on the shelf. It’s about where it comes from, what it tastes like, and the passion that’s gone into producing it. Very few people have actually tasted ‘the good stuff, “and it’s only once you’ve tried it that you can truly understand what olive oil can offer. Today, we sit down with Skyler Mapes, an American architect who reinvented herself halfway across the world to produce an ancient delicacy.