Christilisa is an Alabama girl who went to high school in Ohio and ended up in New Orleans for college and decided to stay. My first job was at Cici's Pizza in Massillon, Ohio where she began as and worked her way to prep. Once she made her way to New Orleans, she did what most students do when they are there, worked at a bar.  She chose a spot on Bourbon Street, of course, because she wanted to be where the action was. She found a job at a daiquiri shop, where she made...you guessed it, pizza (and calzones)! After a few years of working the nightlife, she moved into the world of tourism and worked for a tour and steamboat company in the French Quarter. The Steamboat is also a cruising restaurant, so she found herself working in proximity to food. This is where she learned about selling, storytelling, and crafting stories. Before jumping back into the business world, she tried her hand at writing. with an online publication, NolaDefender (now defunct) started her journey as an unpaid journalist. She learned how to interview people, research, and write some compelling stories about music, food, and the culture of New Orleans. When she left the Steamboat, she found a job that changed everything. Starting as a sales assistant she learned about every aspect of the business.  She wrote and edited recipes, was the occasional sous chef for Iron Chef-style competitions, and sold cooking classes and special events. The biggest lesson was how the right story will bring the right people and situations into your life. All of those jobs and skills have lead her to this moment, helping people craft the best dang cookbook with the best stories and recipes anyone can write.--- This episode is sponsored by · Anchor: The easiest way to make a podcast.  https://anchor.fm/app

Christilisa is an Alabama girl who went to high school in Ohio and ended up in New Orleans for college and decided to stay. My first job was at Cici's Pizza in Massillon, Ohio where she began as and worked her way to prep. Once she made her way to New Orleans, she did what most students do when they are there, worked at a bar.  She chose a spot on Bourbon Street, of course, because she wanted to be where the action was. She found a job at a daiquiri shop, where she made...you guessed it, pizza (and calzones)! After a few years of working the nightlife, she moved into the world of tourism and worked for a tour and steamboat company in the French Quarter. The Steamboat is also a cruising restaurant, so she found herself working in proximity to food. This is where she learned about selling, storytelling, and crafting stories. Before jumping back into the business world, she tried her hand at writing. with an online publication, NolaDefender (now defunct) started her journey as an unpaid journalist. She learned how to interview people, research, and write some compelling stories about music, food, and the culture of New Orleans. When she left the Steamboat, she found a job that changed everything. Starting as a sales assistant she learned about every aspect of the business.  She wrote and edited recipes, was the occasional sous chef for Iron Chef-style competitions, and sold cooking classes and special events. The biggest lesson was how the right story will bring the right people and situations into your life. All of those jobs and skills have lead her to this moment, helping people craft the best dang cookbook with the best stories and recipes anyone can write.--- This episode is sponsored by · Anchor: The easiest way to make a podcast. <a href="https://anchor.fm/app" rel="nofollow" target="_blank">https://anchor.fm/app</a>

Ep 48: Christilisa Gilmore

Porshae' was a peculiar child, who stayed up late to read in the dark after her bedtime, preferred being in her grandmother's New Jersey kitchen, and remembers the Food Network Premier (November 23, 1993). Her father confirmed that she came running through the house, saying a channel only showed food, which he did not believe. A few days later, he walked past her room and confirmed this was a real thing; that was the start.--- This episode is sponsored by · Anchor: The easiest way to make a podcast.  https://anchor.fm/app

Porshae' was a peculiar child, who stayed up late to read in the dark after her bedtime, preferred being in her grandmother's New Jersey kitchen, and remembers the Food Network Premier (November 23, 1993). Her father confirmed that she came running through the house, saying a channel only showed food, which he did not believe. A few days later, he walked past her room and confirmed this was a real thing; that was the start.--- This episode is sponsored by · Anchor: The easiest way to make a podcast. <a href="https://anchor.fm/app" rel="nofollow" target="_blank">https://anchor.fm/app</a>

Porshae' Gray-Peel- Thee Soul Food Scientist

This episode is a chat with recent Food and Finance High School Alums and Co-Creative Directors of Pass the Spatula Magazine Volume 1--Chayil Hyland and Hasanah Sabree. Hasanah is a brilliant young chef that will be attending a post-secondary Culinary school in September. She is equally passionate about fashion as she is about cooking and loves to express herself through social media, preferably Instagram and YouTube. Chayil is an equally brilliant young leader, a lover of all things green tea, and passionate about food and hospitality.--- This episode is sponsored by · Anchor: The easiest way to make a podcast.  https://anchor.fm/app

This episode is a chat with recent Food and Finance High School Alums and Co-Creative Directors of Pass the Spatula Magazine Volume 1--Chayil Hyland and Hasanah Sabree. Hasanah is a brilliant young chef that will be attending a post-secondary Culinary school in September. She is equally passionate about fashion as she is about cooking and loves to express herself through social media, preferably Instagram and YouTube. Chayil is an equally brilliant young leader, a lover of all things green tea, and passionate about food and hospitality.--- This episode is sponsored by · Anchor: The easiest way to make a podcast. <a href="https://anchor.fm/app" rel="nofollow" target="_blank">https://anchor.fm/app</a>

Ep 45: Chayil Hyland + Hasanah Sabree

Yahshimabet Sellassie is the Founder &amp; CEO of Yahshi Bakes, who developed her culinary interest at the tender age of four. Born in Oakland as a vegetarian to entrepreneur parents in fine arts, design, bodywork, radio journalism, and the restaurant business, she naturally blossomed into her creative energy field. From an early age, she gravitated towards the arts, later developing a passion for cooking and baking.  Yahshimabet is influenced by her Jamaican father and her mother's Ethiopian roots, incorporating traditional spices into her cuisine. Her passion for representing her heritage stems from exposure to spices' medicinal properties and how her ancestors cultivated them. She is currently raising funds to expand her empire Visit the project's GoFundMe page to learn more--and to give generously! https://www.gofundme.com/f/m6fgdt-yahshi-bakes-classes-expansion--- This episode is sponsored by · Anchor: The easiest way to make a podcast.  https://anchor.fm/app

Yahshimabet Sellassie is the Founder &amp; CEO of Yahshi Bakes, who developed her culinary interest at the tender age of four. Born in Oakland as a vegetarian to entrepreneur parents in fine arts, design, bodywork, radio journalism, and the restaurant business, she naturally blossomed into her creative energy field. From an early age, she gravitated towards the arts, later developing a passion for cooking and baking.  Yahshimabet is influenced by her Jamaican father and her mother's Ethiopian roots, incorporating traditional spices into her cuisine. Her passion for representing her heritage stems from exposure to spices' medicinal properties and how her ancestors cultivated them. She is currently raising funds to expand her empire Visit the project's GoFundMe page to learn more--and to give generously! <a href="https://www.gofundme.com/f/m6fgdt-yahshi-bakes-classes-expansion" rel="nofollow" target="_blank">https://www.gofundme.com/f/m6fgdt-yahshi-bakes-classes-expansion</a>--- This episode is sponsored by · Anchor: The easiest way to make a podcast. <a href="https://anchor.fm/app" rel="nofollow" target="_blank">https://anchor.fm/app</a>

Yahshimabet Sellassie

Brittany Towers (@theblackfoodscientist) has her BS &amp; MS degree in Food Science from The Ohio State University, Certified Culinary Science degree from the Research Chef Association and has been in the food industry for 8 years and has worked on over 30 food &amp; beverage products you see on the store shelves today including brands like Gatorade, Tropicana &amp; Propel. Her love for food and science propelled her to start her science-focused Instagram page @theblackfoodscientist where she teaches her followers science concepts that everyone can understand by relating them back to foods and beverages. She also pushes healthy (and sometimes indulgent) eating on her page by posting Meatless Monday recipes each week to get people out of their comfort zones with healthy vegetarian/vegan meals that will help save people money, improve overall health and help save the environment. With a passion for teaching, she is also involved in many non-profit organizations teaching students about food science and careers in STEM. An Ohio native now living in Chicago, Brittany lives in the city with her husband Brandon and dog Basil. When she is not teaching others she is trying out new recipes, ordering out delicious food Chicago has to offer, running outside with her family, and teaching Pure Barre in Chicago--- This episode is sponsored by · Anchor: The easiest way to make a podcast.  https://anchor.fm/app

Brittany Towers (@theblackfoodscientist) has her BS &amp; MS degree in Food Science from The Ohio State University, Certified Culinary Science degree from the Research Chef Association and has been in the food industry for 8 years and has worked on over 30 food &amp; beverage products you see on the store shelves today including brands like Gatorade, Tropicana &amp; Propel. Her love for food and science propelled her to start her science-focused Instagram page @theblackfoodscientist where she teaches her followers science concepts that everyone can understand by relating them back to foods and beverages. She also pushes healthy (and sometimes indulgent) eating on her page by posting Meatless Monday recipes each week to get people out of their comfort zones with healthy vegetarian/vegan meals that will help save people money, improve overall health and help save the environment. With a passion for teaching, she is also involved in many non-profit organizations teaching students about food science and careers in STEM. An Ohio native now living in Chicago, Brittany lives in the city with her husband Brandon and dog Basil. When she is not teaching others she is trying out new recipes, ordering out delicious food Chicago has to offer, running outside with her family, and teaching Pure Barre in Chicago--- This episode is sponsored by · Anchor: The easiest way to make a podcast. <a href="https://anchor.fm/app" rel="nofollow" target="_blank">https://anchor.fm/app</a>

Brittney Towers

Jinji Fraser

Jinji is a Baltimore, Maryland native, and alumni of Indiana University. She spent her earliest professional years working in the Non-profit sector and Retail before working as a nutrition counselor in 2012. Shortly thereafter, Jinji studied the craft of chocolate making, opening Pure Chocolate by Jinji with her father; tapping into a decades-old ancestral calling she continues to explore today through travel, writing, and production. Jinji lives in Baltimore City with her husband, Paul, and son, Stokely Ashe.Anything you want to add? (promos, events, new products) Chocolate &amp; Justice is a web series we do at our shop that's accessible from anywhere via zoom. We interview various people across our industry, and outside of what we do as well to understand how justice and liberation play in our everyday lives as Makers.  --- This episode is sponsored by · Anchor: The easiest way to make a podcast.  https://anchor.fm/app

Jinji is a Baltimore, Maryland native, and alumni of Indiana University. She spent her earliest professional years working in the Non-profit sector and Retail before working as a nutrition counselor in 2012. Shortly thereafter, Jinji studied the craft of chocolate making, opening Pure Chocolate by Jinji with her father; tapping into a decades-old ancestral calling she continues to explore today through travel, writing, and production. Jinji lives in Baltimore City with her husband, Paul, and son, Stokely Ashe.Anything you want to add? (promos, events, new products) Chocolate &amp; Justice is a web series we do at our shop that's accessible from anywhere via zoom. We interview various people across our industry, and outside of what we do as well to understand how justice and liberation play in our everyday lives as Makers.  --- This episode is sponsored by · Anchor: The easiest way to make a podcast. <a href="https://anchor.fm/app" rel="nofollow" target="_blank">https://anchor.fm/app</a>

Chocolat to the Root with Jinji Fraser

In this season finale episode, I have the amazing privilege of interviewing the founder of bespoke event brand To Be Hosted and independent lifestyle magazine While Entertaining, Amber Mayfield. Amber is a consummate tastemaker and is shaping how Black folks celebrate and entertain now and in the future. To Be Hosted has produced events and experiences for brands like Equinox, Facebook, Nestle, Netflix, Bumble, Tinder, Patron Tequila, Bulleit  Bourbon, Bain &amp; Company, and more. To learn more, check out www.tobehosted.com. Founded in March 2020, While Entertaining Magazine is a yearly magazine that highlights Black food and beverage experts, and provides resources for people cooking and gathering at home. --- This episode is sponsored by · Anchor: The easiest way to make a podcast.  https://anchor.fm/app

In this season finale episode, I have the amazing privilege of interviewing the founder of bespoke event brand To Be Hosted and independent lifestyle magazine While Entertaining, Amber Mayfield. Amber is a consummate tastemaker and is shaping how Black folks celebrate and entertain now and in the future. To Be Hosted has produced events and experiences for brands like Equinox, Facebook, Nestle, Netflix, Bumble, Tinder, Patron Tequila, Bulleit  Bourbon, Bain &amp; Company, and more. To learn more, check out <a href="http://www.tobehosted.com" rel="nofollow" target="_blank">www.tobehosted.com</a>. Founded in March 2020, While Entertaining Magazine is a yearly magazine that highlights Black food and beverage experts, and provides resources for people cooking and gathering at home. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. <a href="https://anchor.fm/app" rel="nofollow" target="_blank">https://anchor.fm/app</a>

Setting the Table with Amber Mayfield

Delving into your family history can be a fascinating experience, but you'll likely come up against a wall. This is because colonization actively and effectively suppressed Black culture, Black language, Black names, and Black religion during enslavement. Even so, you should dig as deep as you can. This eclectic mix of Black ancestry, alcohol reviews, and pantry treats encompasses the curiosities of our guest on today's show, Brie Sherman (@ancestorsandalcohol) We talked about some of the most pertinent issues of our time, including capitalism, colonization, colorism, and Coronavirus. You will feel equally heartbroken, furious, and inspired. Thank you to Global Cutlery USA for sponsoring this episode of the Afros and Knives Podcast. --- This episode is sponsored by · Anchor: The easiest way to make a podcast.  https://anchor.fm/app

Delving into your family history can be a fascinating experience, but you'll likely come up against a wall. This is because colonization actively and effectively suppressed Black culture, Black language, Black names, and Black religion during enslavement. Even so, you should dig as deep as you can. This eclectic mix of Black ancestry, alcohol reviews, and pantry treats encompasses the curiosities of our guest on today's show, Brie Sherman (@ancestorsandalcohol) We talked about some of the most pertinent issues of our time, including capitalism, colonization, colorism, and Coronavirus. You will feel equally heartbroken, furious, and inspired. Thank you to Global Cutlery USA for sponsoring this episode of the Afros and Knives Podcast. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. <a href="https://anchor.fm/app" rel="nofollow" target="_blank">https://anchor.fm/app</a>

Ancestors and Alcohol with Bryana Sherman

Joy Spence was the first female master blender in the entire spirits industry and today, 40 years later, she is still creating exceptional rum. Joy’s journey into the world of spirits began with a passion for chemistry in high school and a teacher who helped her to reach her full potential. Her intellect, combined with her endearing and tenacious personality, makes her an unstoppable force. According to Joy, the main element that sets Jamaican rum apart is that when you drink it you can feel the spirit of the country; and Joy herself oozes that spirit too. Not only is Joy a world-class blender, but she also dedicates a lot of her time to helping other young women discover their passions and follow their dreams. Joy has so much fascinating knowledge to share, and by the end of this episode, you’ll know if you have what it takes to be a master blender and the proper way to drink rum!    ---   This episode is sponsored by  · Anchor: The easiest way to make a podcast.  https://anchor.fm/app

Joy Spence was the first female master blender in the entire spirits industry and today, 40 years later, she is still creating exceptional rum. Joy’s journey into the world of spirits began with a passion for chemistry in high school and a teacher who helped her to reach her full potential. Her intellect, combined with her endearing and tenacious personality, makes her an unstoppable force. According to Joy, the main element that sets Jamaican rum apart is that when you drink it you can feel the spirit of the country; and Joy herself oozes that spirit too. Not only is Joy a world-class blender, but she also dedicates a lot of her time to helping other young women discover their passions and follow their dreams. Joy has so much fascinating knowledge to share, and by the end of this episode, you’ll know if you have what it takes to be a master blender and the proper way to drink rum!  --- This episode is sponsored by · Anchor: The easiest way to make a podcast. <a href="https://anchor.fm/app" rel="nofollow" target="_blank">https://anchor.fm/app</a>

Making History Through Rum with Joy Spence

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. Kiano’s love for food began on her grandparents’ farm in Kenya it was the place where she had her first major realization about the importance of preserving traditions linked to food. We talk about some of the biggest names in the food world, and why you should not be trying to emulate them; too many creatives get trapped in “the machine” which may lead to more views and more followers, but at what cost?

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. Kiano’s love for food began on her grandparents’ farm in Kenya it was the place where she had her first major realization about the importance of preserving traditions linked to food. We talk about some of the biggest names in the food world, and why you should not be trying to emulate them; too many creatives get trapped in “the machine” which may lead to more views and more followers, but at what cost?

Preserving Food Culture, With Authenticity with Kiano Moju

The Afros and Knives podcast—an award-winning interview series featuring Black women working and leading in food and beverage, food media, food science + technology, food education, food justice, agriculture, and hospitality.

In this special episode, host Tiffani Rozier interviews culinary historian, college professor, author, and journalist--Dr. Jessica 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 studying cuisine and if you seek to gain deeper insight and understanding into Black life and foodways. The Netflix series is hosted by Whetstone Media founder Stephen Satterfield, who takes viewers on a culinary journey that ventures from Africa to the deep south— meeting the chefs, historians, and activists who are keeping centuries-old traditions alive. It's part culinary show, part travelogue.  Directed by Academy Award winner Roger Ross Williams, this series reveals an expansive, eclectic culinary history shaped by slavery, the Civil War, Juneteenth, and the present day. It’s a story of Black America’s resilience, enduring creativity, and vital contribution to America’s kitchen. Dr. Harris is just getting started, and it's was an absolute pleasure to learn more about her journey, what brings her joy, and how her work will continue to grow and unfold in the future. 

In this special episode, host Tiffani Rozier interviews culinary historian, college professor, author, and journalist--Dr. Jessica 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 studying cuisine and if you seek to gain deeper insight and understanding into Black life and foodways. The Netflix series is hosted by Whetstone Media founder Stephen Satterfield, who takes viewers on a culinary journey that ventures from Africa to the deep south— meeting the chefs, historians, and activists who are keeping centuries-old traditions alive. It's part culinary show, part travelogue.  Directed by Academy Award winner Roger Ross Williams, this series reveals an expansive, eclectic culinary history shaped by slavery, the Civil War, Juneteenth, and the present day. It’s a story of Black America’s resilience, enduring creativity, and vital contribution to America’s kitchen. Dr. Harris is just getting started, and it's was an absolute pleasure to learn more about her journey, what brings her joy, and how her work will continue to grow and unfold in the future.

Finding Joy with Dr. Jessica B. Harris

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. Rhonda started out her working life as a biology teacher and she has transferred many of her learnings from the science field into the culinary one. This seemingly unlikely combination has been fundamental to Rhonda’s success, as has her ability to persevere through hard times. Rhonda is determined to bring awareness to the culinary world about holistic eating and giving back to the community, and this is a passion we can wholly get behind! In today’s discussion, we get into what it means to be a black, female chef in an industry that has largely ignored our demographic in the past, and how Rhonda has managed to overcome the feeling that she doesn’t belong in the space and take ownership of her well-deserved title: Chef. 

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. Rhonda started out her working life as a biology teacher and she has transferred many of her learnings from the science field into the culinary one. This seemingly unlikely combination has been fundamental to Rhonda’s success, as has her ability to persevere through hard times. Rhonda is determined to bring awareness to the culinary world about holistic eating and giving back to the community, and this is a passion we can wholly get behind! In today’s discussion, we get into what it means to be a black, female chef in an industry that has largely ignored our demographic in the past, and how Rhonda has managed to overcome the feeling that she doesn’t belong in the space and take ownership of her well-deserved title: Chef.

Call Me Chef, with Rhonda McCullar

Kristin Kitchen

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. 

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.

Sharing African American History Through Hospitality with Kristin Kitchen, Sojourn Heritage Accommodations

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. Skyler currently resides on a 300-year-old farm in Calabria, Italy, with her husband Guiseppe. In our conversation, we find out from Skyler about her transition into the world of olive oil, as she tells us about the serendipitous events which led her to Italy. She touches on how she came to be involved with Guiseppe’s family farm, and the ethos that comes with farming olives and other foods in Italy. As we dive deeper into the topic, Skyler notes how she strives to set her brand apart from the rest, and details her approach to branding and appealing to a cross-generational market. We then come back to the topic of production, with Skyler sharing the journey an olive takes to become extra virgin oil. We learn about the process and testing, and why her work is so labor-intensive. Toward the end of the show, Skyler talks about the finished product and describes how you can perform your own olive oil tasting; the proper way. For more on Skyler’s inspiring story, how to identify great olive oil, and much more, be sure to tune in with us today. 

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. Skyler currently resides on a 300-year-old farm in Calabria, Italy, with her husband Guiseppe. In our conversation, we find out from Skyler about her transition into the world of olive oil, as she tells us about the serendipitous events which led her to Italy. She touches on how she came to be involved with Guiseppe’s family farm, and the ethos that comes with farming olives and other foods in Italy. As we dive deeper into the topic, Skyler notes how she strives to set her brand apart from the rest, and details her approach to branding and appealing to a cross-generational market. We then come back to the topic of production, with Skyler sharing the journey an olive takes to become extra virgin oil. We learn about the process and testing, and why her work is so labor-intensive. Toward the end of the show, Skyler talks about the finished product and describes how you can perform your own olive oil tasting; the proper way. For more on Skyler’s inspiring story, how to identify great olive oil, and much more, be sure to tune in with us today.

a conversation with Skyler Mapes | EXAU OLIVE OIL

Hillel Echo-Hawk

Hillel Echo-Hawk is a chef and educator, who is dedicated to creating more awareness about indigenous American food traditions, with a specific focus on those of the Pawnee Nation. She runs Birch Basket, a catering company based in Seattle, creating delicious food using healthy, sustainable, beautiful ingredients, indigenous to North America. Like so many of us, Hillel has had an interesting and challenging journey through cuisine and we get to hear all about it in today's episode. Hillel charts her work as a young missionary, and how she enrolled at culinary school after being forced to move back home. We talk about food in her home growing up, and the early experiences with her mother that shaped her understanding of cooking before we discuss the important aspects of indigenous American cooking that interest Hillel the most.

Hillel Echo-Hawk is a chef and educator, who is dedicated to creating more awareness about indigenous American food traditions, with a specific focus on those of the Pawnee Nation. She runs Birch Basket, a catering company based in Seattle, creating delicious food using healthy, sustainable, beautiful ingredients, indigenous to North America. Like so many of us, Hillel has had an interesting and challenging journey through cuisine and we get to hear all about it in today's episode. Hillel charts her work as a young missionary, and how she enrolled at culinary school after being forced to move back home. We talk about food in her home growing up, and the early experiences with her mother that shaped her understanding of cooking before we discuss the important aspects of indigenous American cooking that interest Hillel the most.

a conversation with Hillel Echo-Hawk

This week we are blessed to be joined by the inspiring, talented, and lovely Vanessa Parish, who is the brains, heart, and soul behind the multifaceted food and lifestyle brand, A Pinch of Brown Sugar! Vanessa is also an active board member of the Queer Food Foundation, and you can find her on a host of different online platforms talking about and creating amazing and delicious food that she cares about. In this conversation, we get to hear from Vanessa about her journey as someone at the intersection of Black and indigenous identity, what this has meant for her career in the culinary world, the good and bad experiences she has had, and the lessons she has carried forward with her. 

This week we are blessed to be joined by the inspiring, talented, and lovely Vanessa Parish, who is the brains, heart, and soul behind the multifaceted food and lifestyle brand, A Pinch of Brown Sugar! Vanessa is also an active board member of the Queer Food Foundation, and you can find her on a host of different online platforms talking about and creating amazing and delicious food that she cares about. In this conversation, we get to hear from Vanessa about her journey as someone at the intersection of Black and indigenous identity, what this has meant for her career in the culinary world, the good and bad experiences she has had, and the lessons she has carried forward with her.

a conversation with Vanessa Parish

Eden Hagos

Eden Hagos is the founder of Black Foodie, a community and online platform shining a spotlight on the best of African, Caribbean, and Southern cuisine from around the world. “My passion is helping people to truly experience the rich culture of food and communal process that comes from the African diaspora. The secret lies in seeing the intersection of food, travel, and culture through a Black lens. There are no other platforms that address these themes in the unique and informative way that I do.”  BlackFoodie is the go-to resource for anyone who wants to enjoy: - Delicious food and good vibes - Amazing cultural experiences - Unique storytelling: documenting people, places, cultures, and flavors.

Eden Hagos is the founder of Black Foodie, a community and online platform shining a spotlight on the best of African, Caribbean, and Southern cuisine from around the world. “My passion is helping people to truly experience the rich culture of food and communal process that comes from the African diaspora. The secret lies in seeing the intersection of food, travel, and culture through a Black lens. There are no other platforms that address these themes in the unique and informative way that I do.” BlackFoodie is the go-to resource for anyone who wants to enjoy: - Delicious food and good vibes - Amazing cultural experiences - Unique storytelling: documenting people, places, cultures, and flavors.

a conversation with Eden Hagos

In this week’s conversation, Charity shares what it was like growing up as a Black Indigenous Inuit Yupik woman in a small Alaskan town. She talks about how her parents instilled in her their pride in their respective cultures and how this unwavering self-worth helped her in the face of racism. Despite having been secure in who she was, Charity did not see women who looked like her represented in popular media. This lack of representation is what catalyzed the founding of the Dipping Spoon Foundation and we hear about the organizational vision and the support they offer their recipients. Our conversation also touches on the art of food and the need to create spaces for marginalized voices, battling white supremacy, the importance of asking for help, and Charity’s hopes for the future of the Dipping Spoon Foundation. When we create inclusive spaces in the food industry, we also create places for people to tell their stories and share who they are.  Key Points From This Episode:  Charity’s dynamic background, being a Black Indigenous Inuit Yupik woman.  What it was like for Charity growing up in Wasilla, a predominantly white town.  The role that Charity’s mom played in fostering her love of food.  The impetus for starting Dipping Spoon Foundation and the organization’s mission.  Some of the support that the Dipping Spoon Foundation provides recipients.  Realizations that Charity came to about the lack of representation in the food industry.   Links Mentioned in Today’s Episode: NOCHI Vital Voices Leadership Incubator James Beard Foundation Alex's Lemonade Stand Scenario Radio Essence Vital Voices  Music Credits: Intro: G3 Music- Track Title: Skyy Bluu Outro: Evan Ballard- Track Title: Whole

In this week’s conversation, Charity shares what it was like growing up as a Black Indigenous Inuit Yupik woman in a small Alaskan town. She talks about how her parents instilled in her their pride in their respective cultures and how this unwavering self-worth helped her in the face of racism. Despite having been secure in who she was, Charity did not see women who looked like her represented in popular media. This lack of representation is what catalyzed the founding of the Dipping Spoon Foundation and we hear about the organizational vision and the support they offer their recipients. Our conversation also touches on the art of food and the need to create spaces for marginalized voices, battling white supremacy, the importance of asking for help, and Charity’s hopes for the future of the Dipping Spoon Foundation. When we create inclusive spaces in the food industry, we also create places for people to tell their stories and share who they are. Key Points From This Episode: <ul> <li>Charity’s dynamic background, being a Black Indigenous Inuit Yupik woman. </li> <li>What it was like for Charity growing up in Wasilla, a predominantly white town. </li> <li>The role that Charity’s mom played in fostering her love of food. </li> <li>The impetus for starting Dipping Spoon Foundation and the organization’s mission. </li> <li>Some of the support that the Dipping Spoon Foundation provides recipients. </li> <li>Realizations that Charity came to about the lack of representation in the food industry. </li> </ul> Links Mentioned in Today’s Episode: <a href="https://www.nochi.org/" rel="nofollow" target="_blank">NOCHI</a> <a href="https://www.tresemme.com/us/en/about-us/our-partners/leadership-incubator.html" rel="nofollow" target="_blank">Vital Voices Leadership Incubator</a> <a href="https://www.jamesbeard.org/leadershipawards" rel="nofollow" target="_blank">James Beard Foundation</a> <a href="https://www.alexslemonade.org/campaign/la-loves-alexs-lemonade" rel="nofollow" target="_blank">Alex's Lemonade Stand</a> <a href="https://www.instagram.com/thescenarioradioshow/?hl=en" rel="nofollow" target="_blank">Scenario Radio</a> <a href="https://www.essence.com/" rel="nofollow" target="_blank">Essence</a> <a href="https://www.vitalvoices.org/" rel="nofollow" target="_blank">Vital Voices</a> Music Credits: Intro: G3 Music- Track Title: Skyy Bluu Outro: <a href="https://www.patreon.com/HBallard/posts" rel="nofollow" target="_blank">Evan Ballard</a>- Track Title: Whole

a conversation with Charity Blanchett 

Meet Fawn Weaver. Serial entrepreneur, investor, USA Today and New York Times bestselling author, and one badass Black woman.  She is a risk-taker. And why not? Her risks are calculated and more often than not pay off in big ways. She doesn’t look back on old successes or failures and keeps her eyes fixed squarely on the future. She loves her life, adores her family, and lives in the here and now..and right now she is rewriting the history of Uncle Nearest whiskey, the American spirit market, and building an incredible Black-owned brand as the CEO and Founder of Uncle Nearest Premium Whiskey, and she’s absolutely not stopping there.--- This episode is sponsored by · Anchor: The easiest way to make a podcast.  https://anchor.fm/app

Meet Fawn Weaver. Serial entrepreneur, investor, USA Today and New York Times bestselling author, and one badass Black woman.  She is a risk-taker. And why not? Her risks are calculated and more often than not pay off in big ways. She doesn’t look back on old successes or failures and keeps her eyes fixed squarely on the future. She loves her life, adores her family, and lives in the here and now..and right now she is rewriting the history of Uncle Nearest whiskey, the American spirit market, and building an incredible Black-owned brand as the CEO and Founder of Uncle Nearest Premium Whiskey, and she’s absolutely not stopping there.--- This episode is sponsored by · Anchor: The easiest way to make a podcast. <a href="https://anchor.fm/app" rel="nofollow" target="_blank">https://anchor.fm/app</a>

a conversation with Fawn Weaver

Leigh-Ann Martin

Meet Chef Leigh-Ann Martin, a classically trained chef and food writer.  In her food you taste a blend of her Trinidadian heritage and the influence of NYC. Her blog, Gasparillo Junction Blog – offers the reader recipes, tips, and tools that help them create delicious meals that are artfully designed and portioned for solo dining. “One of my missions is to re-introduce home cooking back into the lives of others, especially the average single lady or gentleman.” After working at Butter Restaurant and The Darby Supper Club, she started an intimate pop-up dinner series called A Table For Four, creating dishes that merge her Trini upbringing with NYC’s culinary landscape. This led to her cooking at events and other pop-up dinners within the New York City area, Wisconsin, London and Grenada. She has been a contributing writer for  Ark Republic, Cooking Sense and Tenderly Magazines and her work has been highlighted in A Hungry Society, The New York Times, Vittles, Eater and The Washington Post.--- This episode is sponsored by · Anchor: The easiest way to make a podcast.  https://anchor.fm/app

Meet Chef Leigh-Ann Martin, a classically trained chef and food writer.  In her food you taste a blend of her Trinidadian heritage and the influence of NYC. Her blog, Gasparillo Junction Blog – offers the reader recipes, tips, and tools that help them create delicious meals that are artfully designed and portioned for solo dining. “One of my missions is to re-introduce home cooking back into the lives of others, especially the average single lady or gentleman.” After working at Butter Restaurant and The Darby Supper Club, she started an intimate pop-up dinner series called A Table For Four, creating dishes that merge her Trini upbringing with NYC’s culinary landscape. This led to her cooking at events and other pop-up dinners within the New York City area, Wisconsin, London and Grenada. She has been a contributing writer for <a href="https://www.arkrepublic.com/2019/03/17/like-cocoa-drying-in-the-sun-a-chef-lives-off-of-the-land-in-grenada/" rel="nofollow" target="_blank"> Ark Republic</a>,<a href="http://www.cookingsensemag.com/?s=leigh-ann+martin" rel="nofollow" target="_blank"> Cooking Sense</a> and<a href="https://medium.com/tenderlymag/the-irresistible-joy-of-doubles-af20e41c0b7a" rel="nofollow" target="_blank"> Tenderly</a> Magazines and her work has been highlighted in <a href="https://heritageradionetwork.org/podcast/chef-leigh-ann-martin-talks-trini-upbringing-meets-nyc/" rel="nofollow" target="_blank">A Hungry Society</a>, <a href="https://www.nytimes.com/2020/01/28/dining/pop-up-dinners.html?searchResultPosition=2" rel="nofollow" target="_blank">The New York Times</a>,<a href="https://vittles.substack.com/p/vittles-210-plantain" rel="nofollow" target="_blank"> Vittles</a>,<a href="https://www.eater.com/2020/5/28/21266747/the-uncertain-future-of-pop-up-restaurants-chefs-covid-19-impact" rel="nofollow" target="_blank"> Eater</a> and<a href="https://www.washingtonpost.com/news/voraciously/wp/2020/05/28/how-solo-cooks-are-managing-in-the-pandemic-without-resorting-to-cereal-for-dinner/" rel="nofollow" target="_blank"> The Washington Post</a>.--- This episode is sponsored by · Anchor: The easiest way to make a podcast. <a href="https://anchor.fm/app" rel="nofollow" target="_blank">https://anchor.fm/app</a>

a conversation with Leigh-Ann Martin

Great show really enjoyed the interview and I had a happy moment too seeing her on the American Test Kitchen, I was like “they finally have diversity and a sister too!!!!”

Chef Sia

Afros+Knives

The Best Multi-Part Documentaries, with documentaries on Obama, Federer vs Nadal, the making of Star Wars, Netflix vs Blockbuster and more. Add episodes you're interested into your queue below!

Best Multi-Part Documentaries

The best podcasts on investing. For anyone interested in the stories in the investing industry, whether it's an interview with Ray Dalio or Ed Thorp to the writer of The Big Short. This topic includes the most fascinating stories from all the best investors. Add episodes you're interested into your queue below!