Diaspora Food Stories: Recent Episodes
The Global Food and Drink Initiative
The Diaspora Food Stories podcast will explore the stories behind the creators from the African Diaspora, furthering the mission of The Global Food and Drink Initiative to connect Black people through food, drink, and travel.
Listeners can expect conversations that go deep into the history and origins of our foods and how they have shaped cultures, communities, and the world. In addition, Diaspora Food Stories will be the first food podcast to offer these stories in the native tongue of our guests, thereby adding another important element to the preservation of our food and drink stories; the language in which they are introduced.
Ozoz Sokoh is an award-winning food explorer, educator and budding curator who began journaling about food on her blog, Kitchen Butterfly, in 2009. Her research and documentation explore the roots of Nigerian and West African cuisine, the impact of West African intellectual contributions to global development from the American South, through the Caribbean to Europe and Latin America, and the connection to the Afro diaspora.
She released her first cookbook, "Chop Chop: Cooking the Food of Nigeria," in 2025 which celebrates the vibrant, diverse world of Nigerian cuisine, featuring dishes like spiced beef suya, rich egusi soup, jollof rice, puff puff, and hibiscus drinks.
In this episode, the Nigerian native and Canadian resident shares how one recipe started her journey of food documention and the importance of ensuring Nigerian recipes and traditions always have a safe place to be passed down to future generations.
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Watch episodes on YouTube
Diaspora Food Stories is produced by The Global Food and Drink Initiative, a 501c3 nonprofit. Together with your generous donation we can continue to preserve the oral history and culture of Black food and drink stories both in English and other languages spoken throughout the African diaspora. To donate, visit globalforgood.org.
Website: Diaspora Food Stories
We're heading back to the beautiful island of La Réunion for this conversation with food content creator Jennie Léonie.
Located in the Indian Ocean, La Réunion is a small island known for its warmth and dedication to preserving Creole culture and history. Jennie grew up in a family that shaped her strong connection to the island's culinary culture.
On her Instagram page and YouTube channel, she shares easy, accessible recipes designed for active women in La Réunion, helping them bring their cultural identity into everyday cooking through small, creative twists. Her approach highlights modern, practical cooking that stays rooted in Réunionese ingredients and heritage, while documenting food experiences across the island, the Indian Ocean, and beyond.
If you are looking to learn more about what make this island so special and a must-visit, you'll want to listen to this episode.
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YouTube
Related Articles from Cuisine Noir
Réunion Island Celebrates Creole Gastronomy With Its First Creole Food Festival
Creole Chefs Gather in Reunion Island For First-Ever Food Festival Honoring Legacy and Traditions
Diaspora Food Stories is produced by The Global Food and Drink Initiative, a 501c3 nonprofit. Together with your generous donation we can continue to preserve the oral history and culture of Black food and drink stories both in English and other languages spoken throughout the African diaspora. To donate, visit globalforgood.org.
Website: Diaspora Food Stories
Episode Sponsor
Hayti
We're back for part 2 as we follow Chef Russell Jackson from California to New York and the opening of his first restaurant Reverence NYC, which he closed in February 2025.
However, as a chef who knows how to innovate, he is on to his next projects, Unity Market and Reverence Phoenix, which are set to open in New York's iconic Central Park on June 20.
Check out the second part of our conversation and if you haven't listen to part 1, you'll want to do so because it is just as good.
You can also follow his work on social media and support his projects with a donation.
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NYC-based chef Russell Jackson doesn't do things like others when it comes to his work and how he looks at food. The industry veteran of 49 years has worked in some of the best restaurants from West to East and also developed his own concepts in between to present food the way he feels it should be; in its simplest form, yet delicious.
We're talking with him in this 2-part series that starts in California and ends with the soon to be opening of Unity Market and Reverence Phoenix in New York's iconic Central Park on June 20. Along with sharing his story, he is sharing his vision for the next chapter of his impressive culinary career.
Enjoy part 1 and then come (June 10) as we release part 2. You can also follow his work on social media and support his upcoming projects with a donation.
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(As part of our work to present food cultures of the African diaspora through language, this episode is available in French only. However, you can read about the upcoming The Sommet & Festival International des Chefs Créoles in Reunion on Cuisine Noir).
Ceci est un épisode spécial du podcast de Diaspora Food Stories en Français avec l'animatrice invitée Madalena Pedro Miala en conversation avec Jean-Charles Bertrand, restaurateur et fondateur du Sommet & Festival International des Chefs Créoles, le premier festival culinaire créole de la Réunion qui aura lieu entre le 22 mai – 24 mai.
La Réunion est peut-être une nouvelle destination pour beaucoup, mais elle a une histoire vaste et puissante qui prendra le devant de la scène grâce à la nourriture dans moins d'un mois.
Au cours de cet épisode, Jean-Charles partage ce qui fait de la Réunion une île à découvrir et explorer, ainsi que comment la diversité de ses habitants a non seulement façonné la culture, mais aussi la façon dont la nourriture porte l'histoire et les traditions, en particulier la cuisine créole.
Avec des chefs venant d'Europe, des Caraïbes et d'autres régions intermédiaires, Jean-Charles nous présente les points forts de l'événement qui ajouteront et feront monter la Réunion sur votre liste de voyage.
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Article connexe de Cuisine Noir
Reunion Island Creole Gastronomy With Its First Creole Food Festival
Zella Palmer, is an author, professor, filmmaker, curator, scholar and the Chair and Director of the Dillard University Ray Charles Program in African-American Material Culture in New Orleans, Louisiana. Palmer is committed to documenting and preserving the legacy African American, Creole, Indigenous and LatinX culinary history. As the Chair of the Dillard University Ray Charles Program, Palmer filmed and produced the Story of New Orleans Creole Cooking: The Black Hand in the Pot documentary. In 2020, under Palmer's leadership, Dillard University launched a Food Studies Minor at Dillard University.
Her latest publications, Recipes and Remembrances of Fair Dillard: 1869-2019 (University of Louisiana at Lafayette Press) and James Beard Foundation Semi-Finalist (U.S. Foodways) Ed Mitchell's Barbeque (Harper Collins, June 2023) shares some of her rich research and she released her latest documentary Grenada to the World in August 2025.
Zella is extending her legacy through her work advising higher education institutions, museums, and tourism ministries on integrating artificial intelligence while safeguarding culture, memory, and human meaning. In alignment with her professional work, she is also studying to become an herbal physician, answering a deeply ancestral calling.
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Instagram (Zella)
Instagram (Dillard)
Sheri Raleigh is a prominent chef Instructor and the owner of Cast Iron Skillet Culinaire, LLC, based in Waco, Texas. She has made significant contributions to the culinary world as the founder of the Gifts From The Ancestors Foodways Project and the author of two notable works, "Okra & Tomatoes" and "Creole Celebrations."
With a rich background in cross-cultural education, Sheri offers community cooking classes across various sectors, including education, hospitality, and healthcare. Her business, Cast Iron Skillet Culinaire, is dedicated to delivering "culinary edutainment" and fostering team-building experiences, with a particular focus on Creole cuisine.
She is also the founder of the Lawrence J. and Viola M. Raleigh Hospitality Scholarship in honor of her parents at Northwestern State University in Louisiana, which is current accepting donations to ensure it is fully endowed by the end of this year.
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Instagram and Facebook
Learn more and donate to the Lawrence J. and Viola M. Raleigh Hospitality Scholarship.
Zabriel Rivers is a Gullah Geechee singer, cultural artist, and educator celebrated for his "soaring voice and magnetic stage presence that brings both spiritual depth and storytelling brilliance."
Hailing from St. Helena Island in South Carolina, Zabriel shares the language, stories, and songs of his heritage that inspire audiences while ensuring that the living legacy of Gullah Geechee music continues to thrive through his program, "A Gullah Evening with Zabriel."
He stops by to raise awareness about the continued fight of Gullah Geechee communities to keep their land and the life they know from developers who aim to erase and benefit from generational land stewardship.
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Website
Related Article from Cuisine Noir
Gullah Geechee Cooking: Savannah's Gina Capers-Willis Keeps Family Traditions Alive
Fabrice Armand is the founder of TRIB Marketing Agency and the co-founder of the Creole Food Festival, the only Creole cultural festival taking place in four cities while connecting the American South, the Caribbean, Latin America, South America and South America.
Born and raised in Haiti, Fabrice came to the U.S. as a teenager and in college began connecting to the work of building community. Through the Creole Food Festival, he is not only lifting the richness of Haitian Creole food and culture, but other unifying Creole cultures one event at a time.
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Related Article from Cuisine Noir
The Creole Food Festival Unifies Through Culture and Taste
Hawa Hassan was born in Somalia and left before the age of six due to conflict in the country. As a refugee in Kenya with her mother and siblings, Hawa would later receive an opportunity to leave the country at the age of seven and relocate to Seatle, Washington where she would complete her schooling before moving to New York to pursue a career in modeling.
After a years of modeling, successfully, she began to look at her life differently and time visiting her family in Norway where they now lived, set her on the course of using food as a way to connect with loved ones and create a space to bring people of diverse backgrounds together.
As a James Beard Award-winning author for her cookbook, "In Bibi's Kitchen," she is set to release her sophmore book project "Setting a Place For Us, where she sheds light on the importance of preserving recipes and food traditions in places of conflict and migration.
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Diaspora Food Stories is produced by The Global Food and Drink Initiative, a 501c3 nonprofit. Together with your generous donation we can continue to preserve the oral history and culture of Black food and drink stories both in English and other languages spoken throughout the African diaspora. To donate, visit globalforgood.org.
Website: Diaspora Food Stories
Episode Sponsor
Hayti
Doreen Irungu is the founder of Ustawi Afrika, an amazing organization that trains women farmers around food sovereignty and sustainability. To date, her organization has worked with thousands of women and continues to champion women's contributions to agriculture in Kenya. Her work has transformed the livelihoods of over 10,000 women farmers, significantly improving food security, economic independence, and resilience to climate change across Kenya’s semi-arid regions.
Born in rural Kenya to parents who are coffee farmers, Doreen saw first-hand the hard work and also the impact of farming and its ability to put food on the table and support additional needs of families such as education. These early experiences helped to shape how she wanted to build and help communities, especially women farmers.
She is also a co-author of the book, "We Took a Risk," a book highlighting the bold steps women take to create transformative change in business and leadership.
Diaspora Food Stories is produced by The Global Food and Drink Initiative, a 501c3 nonprofit. Together with your generous donation we can continue to preserve the oral history and culture of Black food and drink stories both in English and other languages spoken throughout the African diaspora. To donate, visit globalforgood.org.
Website: Diaspora Food Stories
Episode Sponsor
Hayti
Nigerian chef Gbolabo Gibbs Adebakin, known simply as Chef Gibbs, founded the Nigeria Food Summit to host the largest gathering of chefs, restauranteurs, farmers, producers and more for an amazing day of speakers, panel discussions, master classes and networking.
Set to take place again on Friday, March 21 on Victoria Island in Lagos, Nigeria, Chef Gibbs joins us along with restauranteur and chef Nkesi Enyioha to discuss the conversations taking place as well as the work being done to amplify the rich traditions and heritage of Nigerian food culture as Nigerian cuisine continues to take its place on local and world stages.
Listen and Connect Chef Gibbs and Nigeria Food Summit
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Instagram (Nigeria Food Summit)
Connect Chef Nkesi Enyioha
Related Article from Cuisine Noir
Food Summit Celebrates Nigerian Food Culture on Local and World Stages
Diaspora Food Stories is produced by The Global Food and Drink Initiative, a 501c3 nonprofit. Together with your generous donation we can continue to preserve the oral history and culture of Black food and drink stories both in English and other languages spoken throughout the African diaspora. To donate, visit globalforgood.org.
Website: Diaspora Food Stories
Episode Sponsor
Hayti
Zule Ankamah is the chef and owner of Zuleeats in Windsor, Ontario, known for her savory Ghanaian meat, veggie and vegan pies.
Once a hobby to take up time during the pandemic, the mother of 4 left her 26-year career at Caesars Windsor to start her entrepreneurial journey and hasn't looked back. Passionate about connecting others to her culture through food, foodies can enjoy Zuleeats at its location on Howard Avenue, at local retailers and at events.
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Website
Diaspora Food Stories is produced by The Global Food and Drink Initiative, a 501c3 nonprofit. Together with your generous donation we can continue to preserve the oral history and culture of Black food and drink stories both in English and other languages spoken throughout the African diaspora. To donate, visit globalforgood.org.
Website: Diaspora Food Stories
Episode Sponsor
Hayti
If there is anything we remember from our childhood, it is food and the hands that prepared it.
For Carl Vann, it is his grandmother who he would sit and watch in the kitchen as she prepared some of the family favorites that he as an adult would later recreate. This time spent together before losing her when he was 12 would be the inspiration behind his business and app called Pass the Peaz.
The South Carolina native is on a mission to help families save their cherished recipes for the next generations while supporting food insecure individuals through its food rescue initiative.
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Diaspora Food Stories is produced by The Global Food and Drink Initiative, a 501c3 nonprofit. Together with your generous donation we can continue to preserve the oral history and culture of Black food and drink stories both in English and other languages spoken throughout the African diaspora. To donate, visit globalforgood.org.
Website: Diaspora Food Stories
Episode Sponsor
Hayti
Lenzy Ruffin is a photographer based in the Washington, DC area who began working with other small business owners looking to do videos to promote their services.
As someone who grew up in a family of amazing cooks, it was a cooking show that caught his attention one day on PBS and after watching, he set out to create one as a personal project, eventually finding a chef and producing more than 100 episodes.
With many lessons learned, he is now helping other aspiring cooking show hosts create their own magic in the kitchen for YouTube audiences around the world through his company as a cooking show advisor.
In this episode, we're talking about taking steps to get in front of the camera, one's commitment and key ingredients you'll need as a host to be successful.
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Watch episodes on YouTube
Diaspora Food Stories is produced by The Global Food and Drink Initiative, a 501c3 nonprofit. Together with your generous donation we can continue to preserve the oral history and culture of Black food and drink stories both in English and other languages spoken throughout the African diaspora. To learn more and donate, visit globalforgood.org.
Website: Diaspora Food Stories
Episode Sponsors
Hayti
San Francisco private chef turned artisan baker, Azikiwee "Z"Anderson, turned to sourdough bread baking during the COVID-19 pandemic as a creative outlet and a way to cope with the social unrest following the murder of George Floyd in 2020. After many tries and the determination to get it right, he slowly built a following among friends and family, which today includes the Bay Area and beyond as the owner of Rize Up Bakery.
Azikiwee's story starts in Louisiana with a move to California following a life-changing event for his family. What follows is a journey of creativity, self-discovery and an unexpected passion making him one of few Black artisan bakers in the field, a story he plans to tell in his upcoming book to be released in 2026.
The self-taught baker is known for creating sourdough bread that is deliciously unique with bold flavors such as Garlic confit, Sweet Purple Yam and Jalapeno Bacon and Cheddar, often selling out before the day is over.
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Watch the episode on YouTube
Episode Sponsor
Hayti
Diaspora Food Stories is produced by The Global Food and Drink Initiative, a 501c3 nonprofit. Together with your generous donation we can continue to preserve the oral history and culture of Black food and drink stories both in English and other languages spoken throughout the African diaspora. To donate, visit globalforgood.org.
Website: Diaspora Food Stories
We did it! Another great year of conversations with amazing trendsetters in food, drink and travel.
We're wrapping up for the year and will return on Wednesday, January 1 with a new episode featuring Az Anderson of Rize Up Bakery in San Francisco.
Be sure to catch up on past episode and you can watch all episodes on our YouTube Channel for The Global Food and Drink Initiative, the producer of Diaspora Food Stories.
To support our work with a tax-deductible donation, go to to globalforgood.org.
Thank you and see you in 2025!
Senegalese chef Oumar Diouf's culinary journey has taken him from his home country in West Africa, to Argentina, Brazil to the United States.
Currently living in the Bay Area, Oumar is sharing how food became a way to connect with people and different food cultures. He has owned restaurants in both Argentina and the U.S. and continues to stay connected to his Senegalese roots no matter where he is, blending flavors and ingredients.
He plans to share more about his journey in his upcoming book due out in 2025.
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Website
Related Article from Cuisine Noir
Oumar Diouf’s The Damel Scores With Afro-Brazilian Cuisine
Diaspora Food Stories is produced by The Global Food and Drink Initiative, a 501c3 nonprofit. Together with your generous donation we can continue to preserve the oral history and culture of Black food and drink stories both in English and other languages spoken throughout the African diaspora. To donate, visit globalforgood.org.
Website: Diaspora Food Stories
Episode Sponsors
Tea's Me
Hayti
We're reconnecting with Soul of America founder Thomas Dorsey for a special update since the company launched its Black travel guides 30 years ago.
Thomas is back to gives share what the last 30 years have been like and most importantly, what's next.
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Diaspora Food Stories is produced by The Global Food and Drink Initiative, a 501c3 nonprofit. Together with your generous donation we can continue to preserve the oral history and culture of Black food and drink stories both in English and other languages spoken throughout the African diaspora. To donate, visit globalforgood.org.
Website: Diaspora Food Stories
Episode Sponsors
Tea's Me
Hayti
If there is anything you want to learn about the Caribbean island of Haiti, our next guest is the perfect person to get to know.
Nadege Fleurimond, a Haitian-born culinary innovator, author and now restaurateur, is redefining Haitian cuisine through her acclaimed establishment, BunNan, located in Brooklyn’s vibrant Flatbush Caton Market with a second location opening soon.
Her culinary journey includes appearances on Food Network’s “Chopped” and accolades from publications such as Epicurious and Food & Wine.
In this episode, Nadege is talking all things Haiti, including teasers about her annual trip to the island each January that gives those joining her a chance to experience Haitian culture firsthand.
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Diaspora Food Stories is produced by The Global Food and Drink Initiative, a 501c3 nonprofit. Together with your generous donation we can continue to preserve the oral history and culture of Black food and drink stories both in English and other languages spoken throughout the African diaspora. To donate, visit globalforgood.org.
Website: Diaspora Food Stories
Episode Sponsors
Tea's Me
Hayti
Adjo Honsou is celebrating her victory as the winner of “The Great American Recipe,” season 3.
The home cook and scientist turned food entrepreneur proudly represented her native country of Togo on the national show with recipes that authentically shared her culinary DNA on a plate challenge after challenge.
Now the St. Louis owner of Fufu N Sauce is embracing the next chapter of how her journey that includes continuing to use food as a way to bring community together through her food truck and hopefully a brick n mortar location in the future as well as using the science behind it to empower students.
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Diaspora Food Stories is produced by The Global Food and Drink Initiative, a 501c3 nonprofit. Together with your generous donation we can continue to preserve the oral history and culture of Black food and drink stories both in English and other languages spoken throughout the African diaspora. To donate, visit globalforgood.org.
Website: Diaspora Food Stories
Episode Sponsors
Tea's Me
Hayti
If you know a little bit about Berkeley, California, one will agree that it is provides the perfect backdrop for an annual event called The Bizerkely Food Festival that is the largest vegan food festival showcasing the best in plant-based cuisine, art and apparel.
Founder and plant-based lifestyle advocate Erika Hazel launched the first one in 2020 with scavenger hunt version that got vegan food enthusiasts out to support small vegan businesses during an especially challenging time.
Fast forward to today and more than 5000 attendees attended in person this September to enjoy and support both local and national businesses dedicated to plant-based and healthy living.
Erika is sharing her personal journey and what's next in her work to promote plant-based living.
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Diaspora Food Stories is produced by The Global Food and Drink Initiative, a 501c3 nonprofit. Together with your generous donation we can continue to preserve the oral history and culture of Black food and drink stories both in English and other languages spoken throughout the African diaspora. To donate, visit globalforgood.org.
Website: Diaspora Food Stories
Episode Sponsors
Tea's Me
Hayti
Born and raised in Zimbabwe, Kudakwashe Makoni, aka Chef Kuda, raised in the kitchen by his grandmother who he says spoiled him. At 19, his family moved the U.S. settling in Texas where he went to school and began to pursue a career in industries other than food.
But it wasn’t long before food came calling and after going to culinary school and moving back to Zimbabwe to continue honing his skills and techniques in African cuisine, The Black Chef as he is known was born.
Now living in Ghana with pursuits around the world, Chef Kuda details his journey from cooking in his homeland of Zimbabwe to now making sure the world knows the essence of and enjoys Zimbabwean cuisine.
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Diaspora Food Stories is produced by The Global Food and Drink Initiative, a 501c3 nonprofit. Together with your generous donation we can continue to preserve the oral history and culture of Black food and drink stories both in English and other languages spoken throughout the African diaspora. To donate, visit globalforgood.org.
Website: Diaspora Food Stories
Episode Sponsors
Tea's Me
Hayti
Steps away from Victoria Falls in Zimbabwe is a beautity boutique hotel built from the vision of Dr. Matifadza Nyazema or Dr. Mati, former journalist and hospitality veteran.
She built Mbano Manor Hotel from the ground up over the couse of three years between 2016 and 2019, opening her doors in February 2020 right before the world shut down for the COVID pandemic.
But just as beautiful as the 18-room property with a one presidential suite is the story of vision, faith and determination to create a legacy agains all odds.
We are sharing her story over three episodes so get ready to be amazed and inspired, knowing that if you put your mind to something and really work to make it happen, it will.
Listen and Connect
Website
Diaspora Food Stories is produced by The Global Food and Drink Initiative, a 501c3 nonprofit. Together with your generous donation we can continue to preserve the oral history and culture of Black food and drink stories both in English and other languages spoken throughout the African diaspora. To donate, visit globalforgood.org.
Episode Sponsors
Tea's Me
Hayti
Steps away from Victoria Falls in Zimbabwe is a beautity boutique hotel built from the vision of Dr. Matifadza Nyazema or Dr. Mati, former journalist and hospitality veteran.
She built Mbano Manor Hotel from the ground up over the couse of three years between 2016 and 2019, opening her doors in February 2020 right before the world shut down for the COVID pandemic.
But just as beautiful as the 18-room property with a one presidential suite is the story of vision, faith and determination to create a legacy agains all odds.
We are sharing her story over three episodes so get ready to be amazed and inspired, knowing that if you put your mind to something and really work to make it happen, it will.
Listen and Connect
Website
Diaspora Food Stories is produced by The Global Food and Drink Initiative, a 501c3 nonprofit. Together with your generous donation we can continue to preserve the oral history and culture of Black food and drink stories both in English and other languages spoken throughout the African diaspora. To donate, visit globalforgood.org.
Episode Sponsors
Tea's Me
Hayti
Steps away from Victoria Falls in Zimbabwe is a beautity boutique hotel built from the vision of Dr. Matifadza Nyazema or Dr. Mati, former journalist and hospitality veteran.
She built Mbano Manor Hotel from the ground up over the couse of three years between 2016 and 2019, opening her doors in February 2020 right before the world shut down for the COVID pandemic.
But just as beautiful as the 18-room property with a one presidential suite is the story of vision, faith and determination to create a legacy agains all odds.
We are sharing her story over three episodes so get ready to be amazed and inspired, knowing that if you put your mind to something and really work to make it happen, it will.
Listen and Connect
Website
Diaspora Food Stories is produced by The Global Food and Drink Initiative, a 501c3 nonprofit. Together with your generous donation we can continue to preserve the oral history and culture of Black food and drink stories both in English and other languages spoken throughout the African diaspora. To donate, visit globalforgood.org.
Episode Sponsors
Tea's Me
Hayti
Aimée Wallin is a co-director of the nonprofit Ghana Food Movement based, a network of food producers, entrepreneurs and community working together to create a resilient and sustainable food system in Ghana.
Aimée's work includes connecting with foodies and food practioners around the world and is working on her biggest project yet, Ghana Food Movement’s food education hub, The Kitchen, scheduled to open later this fall in Accra.
Listen and Connect
Website
Diaspora Food Stories is produced by The Global Food and Drink Initiative, a 501c3 nonprofit. Together with your generous donation we can continue to preserve the oral history and culture of Black food and drink stories both in English and other languages spoken throughout the African diaspora. To donate, visit globalforgood.org.
Recognized as a leader in the tourism sector for more than 25 years, Petra Roach is the guiding force behind Grenada Tourism Authority (GTA), assuming the role of CEO in 2021.
Under her leadership, Petra is proud to share the beauty, history and culture of Grenada as well as its sister islands Carraicou and Petite Martinique.
Since joining GTA, she has successfully lead the destination through the pandemic recovery process and leans into innovation and powerful relationships to continue making Grenada one if not the top Caribbean country for tourists visiting from all around the world.
Listen and Connect:
Website
Related Article From Cuisine Noir
Caribbean Spice Island of Grenada Launches Global Culinary Conversations
Charla L. Draper is a nationally recognized food influencer and culinary communications professional providing marketing services for food and food related products through her consultancy company It’s Food Biz!
She is also the founder of National Soul Food Month launched in June of 2001 to celebrates the heritage and history of foods and foodways of people from the African diaspora.
With a menu of guests lined up to celebrate its 23rd year, we’re talking about what makes a true soul food meal and all the helpings in this episode.
Learn more about Charla and her work:
Website - National Soul Food Month
Social media: Instagram and Facebook
Thomas Dorsey began championing Black travel stories 30 years ago to share a diverse perspective that was missing from the travel industry.
Black travelers have always been savvy and adventurous and most importantly want experiences that speak to who we are culturally.
That is where Soul of America comes in.
In this episode, Thomas is sharing why it was important to bring diverse voices and perspectives to the industry, where other sites and publications miss the make when it comes to Black travelers and what is ahead for the Soul of America media platform.
Learn more about Soul of America online and connect Facebook and Instagram.
Elisha Barnes is a 4th generation peanut farmer who was born and raised in Virginia. His legacy includes a being raised in a strong family where agriculture was centered in their life and the seeds planted are now flourishing on his own farm, Pop Son Farm.
His partnership with Hubbard Peanut Company has been a game changer being a small farmer. Pop Son Farm’s peanuts are the now part of the company’s success as well as philanthropic efforts to help those who are food insecure.
In this episode, Mr. Barnes is sharing how farming has helped him stay connecting to his parents and what they taught him, the land and most importantly community.
Michael Henderson is the founder of B.A.G. Travel or Black and Gay Travel that specializes in designing adventures for small groups to destinations around the world.
The "adventure designer," began traveling more than 20 years ago, taking his first solo trip to Thailand. After returning, he knew travel would be a way of life and over the years became a global citizen of the world, learning from each experience and people met along the way.
From Thailand to South Africa, Mexico and at least 32 other countries and counting.
What are his favorite destinations and which trip is at the top of his bucket list? Be sure to listen to find out.
For more about B.A.G Travel and upcoming trips, visit the website.
Rachel Adjei is a chef and entrepreneur based in Toronto, Canada. In 2020, she founded The Abibiman Project, a social enterprise venture that introduces the abundance of flavors and ingredients from the African continent and its diaspora through dishes and products created to give back to organizations serving the communities, especially residents who are food insecure.
As one of Toronto’s rising stars, she is creating an impact by doing what she loves: bringing people together through food.
In this episode, she shares what inspired The Abibiman Project, establishing the right partnerships and what self-care as an entrepreneur looks like for her.
To learn more about Rachel and her work, visit The Abibiman online and follow along on Instagram.
Vernita Harris and Beatrice Moore have turned a 40-plus year friendship into a business over food. The friends met while in attending Praire View A & M University in Texas as college students and have since supported each other’s journeys through life since.
Their friendship turned into a partnership during the pandemic in 2020 when they began to create a community by sharing recipes. This led to publishing their first cookbook, ”Pinch-Dash-Done: A Gateway to Flavorful Recipes,” which received several accolades.
Due to be released on April 6, their follow-up cookbook “Pinch-Dash-Done: Make It Seasonal,” focuses on cooking with fruits and vegetables that are in season for optimal flavors.
In this episode, they are talking about the success of their cookbooks that includes a partnership with AARP.
New Jersey native Dr. Wanida Lewis founded Crescendo Foods, Ghana’s first shared kitchen coworking hub, in 2021.
A food scientist by profession, Crescendo Foods’ focus is to “create a Pan-African ecosystem to celebrate culture through food as well as art.” It also serves as a safe place where innovative ideas can be nurtured.
Located in the country’s capital, Accra, Dr. Lewis and her team are preparing to host participants who want to learn about African cuisine, specifically Ghana’s cuisine and food culture, during their first culinary culture exchange program, Plate 2 Plate, this July.
To learn more about Crescendo Foods and Plate 2 Plate, visit their website.
Happy Black History Month!
We're going to be taking a short break this month to enjoy the work we do that centers around telling Black food stories.
We'll be back on March 6 to kick off more great conversations with amazing people in food, drink and travel!
Until then, be sure to catch up on episodes and visit our YouTube channel, The Global Food and Drink Initiative, to watch partial or full conversations!
Be sure to also check out Cuisine Noir, our digital and print publication, for more great stories throughout the month and year.
Cheers!
If you love wine and hip-hop, this is an episode you don’t want to miss. Jermaine Stone, aka The Real Wolf of Wine, didn’t know that the goal of getting a simple office job that was part of a bigger plan to go into business would lead to traveling the world for wine.
The Bronx native worked for Zachy’s, an auction house in New York, where he began to learn about wine from the operations side. As his career and knowledge expanded, he eventually became a consultant for some of the biggest brands and wine regions globally.
His love of hip-hop carries over seamlessly into his work as he pairs his favorite artists and lines with wines to show the characteristics and notes of each that create the perfect melody of sound and taste.
You can learn more about Jermaine at wineandhiphop.com and follow him on social media @realwolfofwine.
Tunde Wey is more than an artist and writer. He is also a cook who uses "nigerian food to interrogate colonialism, capitalism and racism," per his website.
We first learned about his work when new outlets began reporting on his social projects in New Orleans that charged White people at least 2x more for plates of food as a way of discussing the wealth disparity gap in the city.
But before he began cooking for people and using food to passionately advocate around issues relating to race and wealth, there is a story of an inquisitive young boy growing up in Nigeria who would step foot on U.S. soil in Detroit at age 16. This episode shares his journey from Nigeria to the U.S. and all of the joys and struggle that inform the work he is doing today.
Born in Somalia and raised in Italy, Chef Bashir Munye has called Toronto home for the past 22 years. Growing up in the Mediterranean, fresh seasonal foods were the norm. His approach to cooking is simple.
In this episode, he talks about his brief time in Somalia before moving to Italy at five years old and assimilating to Italian culture, only to later, as an adult, find his way back to his African roots and how this shows up in this work as a chef, food advocate, and educator today.
These days, Agatha Achindu is wearing several hats as a successful entrepreneur, wellness architect, and, most recently, cookbook author.
The Cameroonian author of "Bountiful Cooking," released September 2023, is also the founder of Yummy Spoonfuls, which she started in 2006 to help parents become more intentional about the foods they give their children.
With an unwavering commitment to sharing her passion for healthy eating and living with others, she gives listeners a behind-the-scenes breakdown of how faith powered her entrepreneurial journey to where she is today.
Switzerland and Chicago-based entrpreneurs Kudzai Bingepinge and Awa Kone sit down with host Sheree Williams for this episode of Diaspora Food Stories to talk about their business venture African Flavor Lab and their brand N/UM, African artisan salts.
With roots in both Zimbabwe and Ivory Coast, the duo have uncovered one of Africa's hidden gems, salt. Through N/Um, they are not only delivering great taste, but African culinary history in each of their five artisanal offerings.
Riaz Phillips is a multi-disciplined, award-winning writer and documenter whose passion for food from the Caribbean and Black food culture in the U.K., has taken readers on a journey from the vibrant streets of London, the immigrant settlings around the U.K., and to the corners of the Caribbean.
His deep-rooted connection to his Caribbean heritage has enabled him to seek out the often-untold stories and bring them to a new audience, through in-depth essays, reporting, activism, film, photography and recipe collation.
Recorded on August 31, which has been designated by the United Nations as the International Day for People of African descent, host Sheree Williams connects with Canadian urban farmer Anan Lololi to talk about his work around Black food sovereignty in Toronto. Born and raised in Guyana, Anan moved to Toronto as a musician, playing for one of the city's top reggae groups, Truths & Right, before deciding to go back to school and study business. Anan soon found himself in the food world, founding Afri-Can FoodBasket in 1997 with a new passion for working to help create food-secure communities through an equity lens. He is now a research associate with Ryerson University’s Centre for Studies in Food Security and launched an international food sovereignty initiative in his home country of Guyana.
L’animatrice invitée Madalena Pedro Miala rejoint Diaspora Food Stories pour cet épisode spécial mettant en vedette le chef et restaurateur Pierre Thiam.
Né et élevé au Sénégal, le chef Pierre est connu dans le monde entier pour son travail de promotion des ingrédients et des cuisines d’Afrique de l’Ouest, ainsi que pour l’introduction du ‘fonio’, des céréales anciennes aux papilles gustatives Occidentaux.
Au cours de cette conversation, Madalena revisite son enfance, son arrivée aux États-Unis et ses humbles débuts culinaires avant de se diriger rapidement vers le succès qu’il connaît aujourd’hui en cuisine et autant qu’auteur de plusieurs livres de cuisine célébrant la culture alimentaire Africaine.
Cette conversation incroyable est également disponible en anglais.
Guest host Madalena Pedro Miala is joining Diaspora Food Stories for this special episode featuring chef and restauranteur Pierre Thiam.
Born and raised in Senegal, Chef Pierre is known around the world for his work in championing West African ingredients and cuisines as well as introducing the ancient grain fonio to Western palates.
During this conversation, Madalena revisits his childhood, arrival into the U.S. and his humble culinary beginning before fast forwarding to the success he is enjoying today in the kitchen and as an author of multiple cookbooks celebrating African food culture.
The amazing conversation is also available in French.
Suzanne Barr is one of Toronto's praised chefs for her culinary creativity and passion for the industry. Born in Toronto and raised in Plantation, Florida, Suzanne later returned to Canada as a chef, opening her first restaurant Kithen Dinette, followed by Kid Chocolate with her husband.
After closing both restaurants, she went on to pursue other projects including a chef-in-residence stint at the Gladstone Hotel and in 2022, she released her first book, "My Ackee Tree: A Chef's Memoir of Finding Home in the Kitchen," which is a wonderful collection of stories outlining her journey through life and in the kitchen.
For this episode, host Sheree Williams is reuniting with chef Nigel Spence, owner of Ripe Kitchen & Bar in Mount Vernon, NY. Since first interviewing him for Cuisine Noir in 2010, Chef Nigel has continued to deliver an authentic Jamaican experience for everyone coming through his restaurant's doors.
The celebrated New York chef has just added a few new menu items to his newly rennovated restaurant that is well-known among neighbors and fellow Caribbeans. In this episode, he is sharing how humble beginnings led to studying at the Culinary Institute of America in Hyde Park, an internship on the Food Network and later a restaurant with a mission to serve great Jamaican food with sides of fun.
Kara Johnson grew up surrounded by amazing cuisine, music, art and architecture in the historical city of New Orleans. She also grew up surrounded by women who made every day magical in the kitchen.
The entrepreneur is the founder of The Cook Shop, a delicious line of Creole and Cajun seasonings named after the restaurant her great, great grandmother owned in the early 1900s. She is sharing her story about how cherished traditions inspired her to share her family's legacy with others.
Olympian, Wall Street veteran, author and philanthropist Idara Otu is also adding entrepreneur to her list of accolades as the founder of NŌK CHOC, a premium vegan hot cocoa company that sources its ingredients from West Africa.
In this episode, Idara shares her journey as a first generation Nigerian growing up in New York and her educational journey that took her to Stanford University where she ran track and eventually competed on the 2012 Nigerian track and field team during the olympics. Her passion for education and sports inspired her to launch Camp Gen in Nigeria and with a bigger mission to build a secondary school for girls in the country, she launched NŌK CHOC to deliver a product that is loved by so many, while giving them an opportunity to support an amazing cause.
Desde Portugal a Colombia, regresamos con otro asombroso episodio multilingual que le hará parar lo que estás haciendo para escuchar.
La presentadora invitada Lisa Marie Zapata está en conversación con Liseth Martinez, encargada de mercadeo y promoción de la bebida ancestral Viché Canao.
Con sus raíces culturales bien puestas y un sentido de lucha para combatir la erradicación de industrias Afro-Colombianas, Liseth cree en la importancia de preservar y recuperar conocimientos ancestrales de generación en generación.
En este episodio, aprenda más sobre el Viché, producido únicamente por Afro-Colombianos y como Liseth y su comunidad continuamente abogan el derecho de crear una bebida naturalmente parte de su herencia.
Este episodio también está disponible en inglés.
From Portugal to Colombia, we're back with another amazing multilingual podcast episode that you’ll have to stop what you are doing and listen.
Guest host Lisa Marie Zapata is in conversation with Liseth Martinez, who oversees marketing and branding for the ancestral drink and brand Viche Canao.
With a strong sense of cultural roots and a fighting mentality to stop the eradication of industries Afro-Colombian communities, she believes in the importance of preserving and recovering ancestral knowledge from generation to generation.
In this episode, learn more about viche which can only be made by Afro-Colombians and how Liseth and the community are continuously advocating to be able to create a drink that is inherently a part of their heritage.
This podcast episode is also available in Spanish.
We all need at least one homegirl in our lives who we can talk to keep is going and also make sure we have some good food. Our homegirl for this episode is Niehla Olllie, a Chicago entrepreneur who is also the founder of Homegirl’s Hummus.
Before making hummus herself, she was introduced to it while in Milwaukee and the taste of a green hummus she purchased never left her mind or taste buds. Before becoming a food entrepreneur, Niehla had a successful career as a make-up last that took her out to Los Angeles. Family brought her back to the Windy City and health as an inspiration behind this Mediterranean goodness that is now at the center of so many delicious cultural infusion.
Chicagoans and those visiting will soon be able to stop by her new brick-n-mortar location to try it for themselves and get to know her story like we did during this fun conversation.
Born and raised in the Republic of Congo, Victoire left the country at the age of 20 after receiving a visa to live in Italy. It was there that she found her passion for cooking and embarked on an amazing culinary career that includes opening her own restaurant in Milan and competing on Bravo's "Top Chef Italy," and "Top Chef World All-Stars."
In sharing her story, she is very candid about how the challenges of war in Congo as well as being an African immigrant in Italy pushed her to succeed so that others could see what is possible when you really put your heart and mind into something.
Aprille Thomas heads up the Barbados Tourism Marketing Inc. (BTMI) Public Relations Department, overseeing all PR efforts for the U.S., Canada, U.K., Latin America and the Caribbean, along with corporate communications for the organization.
Aprille joined BTMI after leading on PR strategy at the five-diamond Sandy Lane Hotel, and later helping Canadian fashion brand Joe Fresh expand internationally into Saudi Arabia, Egypt, South Korea, Mexico and the Philippines.
Prior to her PR career, Aprille was an editor for Fine Cuisine, Parenting Today and Smart Homes magazines. She is a graduate of Leicester University U.K., and Saint Michael's College, Vermont, USA.
Estamos muito entusiasmados em compartilhar o nosso primeiro podcast multilíngue com a restaurateur Ana Sofia Lopes ou que muitos simplesmente conhecem como Sofia, proprietária do Sophia's Place em Lisboa, Portugal.
A anfitriã convidada Janice Da Silva fala com a Sofia sobre a sua infância na cidade e como os seus pais sempre fizeram questão de que ela se mantivesse ligada às suas raízes cabo-verdianas.
Da carreira de beleza à abertura de seu primeiro restaurante na mesma rua onde o seu pai também tinha um negócio, Sofia tem a missão de unir as pessoas, principalmente a diáspora africana por meio da comida. É uma conversa muito honesta e envolvente que você precisa ouvir!
Ouça o podcast em inglês ou português.
Guest host Janice Helena Goncalves Da Silva is talking to Ana Sofia Lopes about growing up in Lisbon, Portugual and how her parents always made sure she stayed connected to her Cape Verdean roots.
From a career in beauty to opening her first restaurant on the very street where her father also owned a business, Sofia is on a mission to unite people, especially the African diaspora through food. It’s a very honest and engaging conversation that you have to listen to.
This podcast is also available in Portuguese.
Wambui Mbichi is the founder and host of Farm to Table Podcast KE; a platform that shines a light on innovations within Kenyan food systems as well as neighboring countries.
Her interest in agriculture started at home at a young age and extended into adulthood. She is passionate about finding sustainable food solutions and believes everyone has a role to play in doing so.
Delaware-based chef O'Shay Lolley gives new meaning to the description soul food with twist. Coming up with some of the most innovative dishes to include BBQ potato salad, orange soda greens and fried banana pudding, he is building a cult following in his hometown of Wilmington and beyond.
Chef O'Shay devoted much of his early career to traveling as a musician and private chef working in kitchens up and down the east coast.
Not being able to get any "good” soul food in Delaware, he set out to change that which opened the door to his creativity.
Viewers got to see his creativty in action last year when he appeared as a contestant on season 21 of Hell's Kitchen. He giving us an inside look in this episode.
Siphokazi Mdlankomo was raised in Tsolo in the Eastern Cape, near Mthatha in South Africa. Growing up, she had an interest in music followed by fashion but was not able to pursue either.
At 19, she gave birth to a son and had to leave Tsolo to look for work, which she did as a domestic worker for a family in Cape Town. Over the years, as she cooked for the family, she nurtured her cooking skills and gained the confidence to compete on “Master Chef South Africa,” season 3, where she was runner-up.
But the newfound fame didn’t come with the opportunities Siphokazi had hoped it would as she continues to carve her own path in the culinary industry and make a name for herself.
Tamia Coleman-Hawkins knew at a young age that she wanted to be an entrepreneur. The Missouri native started Mia’s Treats Delight at just 8 years old and as a teenager today, she is actively growing her business while managing her studies and participating on her school’s track team.
The celebrated youth entrepreneur was named as The ROOT Young Futurist 2020 and Living Legends Young Shero 2022. She’s even been featured in the esteemed Southern Living magazine. Keeping her eyes on the future, Tamia has several projects in the works including a food truck and a secret project that she can only tease us about.
Dontaye Ball (also known as Mr. Gumbo) is the chef and owner of Gumbo Social based in San Francisco, California. The California native is on a mission to make gumbo the official dish of the United States and has been serving build-your-own gumbo, po'boys, and more classic soul food at Bay Area farmers markets since 2019.
Dontaye is set to open his first Gumbo Social brick-n-mortar in the spring of 2023 in San Francisco’s Bayview District where foodies can have this delicious pot of flavors as often as they like and the way they want it with daily add-on ingredient options.
Luv Hankins had a clear mission when she opened CLTRE | Vegan JNT in Virginia Beach; to bring the community together in a welcoming and inclusive space that served vegan coffee, tea and bites. The entrepreneur and restaurateur began her vegan journey on a challenge over six years ago and first started a small catering company doing events before going in a different direction and launching her first brick-and-mortar location. Today, CLTRE is not only a space for great drinks and food, but also a community hub where people can come and express themselves, meet others and contribute to a cool vibe.
If you have never heard of realistic cakes, you'll want to follow South Carolina entrepreneur and baker Joi Kyles. A baking enthusiast since high school, Joi knew from an early age that creating amazing sweets from cakes, cookies and more would be the career path she wanted to pursue launching Joi Filled Delights.
Over the years, she became a big fan of the realistic cake phenomenon, eventually unleashing her creative juices to design cakes that are a sweet replica of macaroni and cheese, pizza, luxury handbags and more.
Karen is a southern girl with a love of food, travel and wellness. A bit of a travel junkie, many know Karen as a past cast member on the show, "Married At First Sight." Now living in New Orleans, Karen also loves to explore new places and cultures. Her dream life (which she intends to create for herself) is one that allows her to practice self-care and a healthy lifestyle, while traveling and being able to showcase her love of food – both cooked by her and cooked for her!
Ali Manning is a food scientist and the CEO/Founder of Umami Food Consulting, LLC. She is the creator of Food Science 4 Kids, a program that teaches grade-school children food science education and allows them to perform hands-on activities. She is also the program consultant for Project Green Fork (a local restaurant sustainability program) within the Clean Memphis organization and the author of the children's book, "Can I Play with my Food?"
In our first episode of the year, we're talking to social impact entrepreneur, storyteller, mentor, athlete and food bon vivant, Charity Blanchett. Born and raised in Alaska to an African American father from Philadelphia and a Yupik native American mother, Charity is the founder of the Dipping Spoon Foundation whose work includes identifying and cultivating the next generation of Black, Indigenous, women of color and youth culinary rockstars. In this episode, she is sharing stories about growing up in a multicultural household and how she is preserving and sharing her Indigenous roots and culture through food.
In this episode, we catch up with Ghanaian chef Joseph Odoom who is one of Africa's rising culinary stars. In 2021, Joseph won the culinary reality competition House of Chefs which was the first season of the show and is currently the executive chef at an Afro-fusion restaurant in Abuja, Nigeria.
Throughout his career, he has trained under amazing talent including chefs Fatmata Binta and Siba Mtongana and looks forward to contributing to the continent's culinary awakening that is currently going on as well as the new narrative about African cuisines.
Vava Angwenyi is the founder of Vava Coffee, a certified B-Corporation with a vision to challenge the status quo and promote positive social disruption within the coffee Industry. Vava is putting awareness of Kenyan coffee on the global map one cup at a time.
She recently opened a coffee school and community center, La Dulce Torro, on the beautiful island of Lamu, the first for the country and the island, to expand her work which will include training individuals, especially women, to make coffee and share the Kenyan coffee story.
When health issues forced Cartier Madlock to change his life, he adopted a plant-based lifestyle and has lost over 100 pounds. Now through his social media channels on Instagram and TikTok, he shares information, tips and resources for others who may be looking to change to live healthier lives.
After attending an event in Charleston and noticing the absence of Black food trucks, Marcus Hammond wanted to do an event that would bring them all together. He produced the first Black Food Truck Festival in November of 2021 and then again in April of this year which was very successful. As he prepares to celebrate the one-year anniversary this November with another 2-day festival, he is sharing how it went from being a vision to a festival that more than 5000 people come out to enjoy.
Chef Nelson German began his career in New York more than 20 years ago. Born and raised in Washington Heights, as a Latino of Dominican descent, his childhood is filled with memories of watching his mother and grandmother preparing some of his favorite dishes that have inspired the menus at his restaurant alaMar Kitchen & Bar and tapas bar Sobra Mesa.
He appeared on season 18 of Bravo's "Top Chef" and is celebrating the fruits of his labor with several collaborations including Levi's and D. Wade Cellars while continuing to showcase the ingredients, foods and drinks that all lead back to Africa and the African diaspora.
With a career that spans over 20 years, Chef Tiffany Derry has become one of the most recognizable faces in the culinary industry.
The Texas native takes pride in telling the story of Southern cuisine influenced by her world travels. As the founder of Tiffany Derry Concepts and owner of Roots Chicken Shak and Roots Southern Table, Tiffany is also able to offer fans and customers a taste of her Texas roots that are grounded in fresh seasonal ingredients and unforgettable hospitality.
Kardea Brown is the host of the Food Network hit show, "Delicious Miss Brown," which features delicious recipes inspired by her upbringing in South Carolina and Gullah Geechee heritage.
In this podcast, she shares the journey of leaving social work to pursue a career in food and the years of hard work and determination before landing her own show.
With more than 30 years in the industry, Chef Chris Scott has worked in some of the most respected kitchens as well as opened his own notable culinary concepts that have garnered both attention and accolades.
He stops by Diaspora Food Stories to talk about his career, the importance of giving back and the joy of cooking food that represents who he is.
Chef Dorian Hunter is proof that if you continue to follow your dreams at any age, they will come true.
The Ohio native knew from a young age that she wanted to pursue a career in the culinary arts and as she chased her dreams throughout the years, her big break came when she was offered a spot to compete on the reality culinary TV show, "MasterChef" in 2019. After months of competing in one of the toughest culinary competitions, she was crowned the season's winner, making history as the first African American woman to win in the show's history.
Over the last 10 years, Freda Muyambo has become a sought-after expert on African cuisine, contributing to numerous publications, podcasts and various TV features.
On this episode, she details how her food journey started as a way to escape the stress and demands of being an engineer to fully exploring and sharing the rich diversity of the African continent with audiences, chefs and home cooks.
Honoring his Haitian heritage, Lionel Moise is sharing his love of Haitian cuisine through his vegan pop-up Papi Soley which features some of the classics with a twist.
In this episode, Lionel shares his journey to truly embracing his Haitian heritage and how he is honoring it through the food prepared and shared through Papi Soley.
Louisiana native Iris Duplantier Rideau became the first Creole Black woman to own a winery in the U.S. in October 1997. She shares her journey of making history in her newly released book, "From White to Black: One Life Between Two Worlds."
Host Sheree Williams talks with Iris about life as a child in Louisiana and California and the life experiences that both changed her and helped to make her the proud Black woman she is today.
In celebration of Black History Month this past February, Cuisine Noir Magazine teamed up with Eat the Culture, a collaborative of Black food bloggers, for a fun and engaging discussion titled Afrofuturism Through Food to talk about the intersection of food with Black culture, politics, technology and more, all through a Black lens.
Chef and culinary instructor Kevin Mitchell joins Diaspora Food Stories from Charleston, South Carolina, to discuss how education along with great mentors and work experiences have shaped his career.
Chef, restaurateur, cookbook author and TV personality Melba Wilson stops by Diaspora Food Stories to share more about her journey in the culinary/hospitality industry that expands by more than 17 years.
The Diaspora Food Stories podcast will explore the stories behind the creators from the African Diaspora, furthering the mission of The Global Food and Drink Initiative to connect Black people through food, drink and travel.
Listeners can expect conversations that go deep into the history and origins of our foods and how they have shaped cultures, communities, and the world. In addition, Diaspora Food Stories will be the first food podcast to offer these stories in the native tongue of our guests, thereby adding another important element, to the preservation of our food and drink stories; the language in which they are introduced.