at the table

"It’s the chemistry of people, who come from very different backgrounds, you have gay, transgender, straight, and different talents and different abilities coming together and making this music and magic"-Shavonne Allen

This episode features the voices of the founder of ABD Productions and the Sky Watchers Ensemble program, Anne Bluethenthal, along with the members of the Sky Watcher Ensemble, Shavonne Allen and Joel Yates who share about the power of people, from very different backgrounds coming together to make music and magic

To find out more about Skywatchers ensemble annual homeless person memorial vigil, watch the trailer and setup a screening of the 10th anniversary documentary film, and make a donation along with volunteering please go to a b d productions dot org

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Co-Lead Pastor Colleen closes out our "At the Table" series of messages as take one final look at the people around Jesus' table.

Mike brings a message of hope and encouragement while looking at the table that Jesus invites us to.

In this week's sermon from the "At the Table" series, Ricky walks through Luke 14 and asks the question: "Do we think about the Christian life as a cruise ship, or an expedition?" Jesus shares the parable about the large banquet, when the master invites the poor, maimed, blind and lame to his table. Ricky applies this to our own lives. Do we view our table as an opportunity for our own selfish gain, or do we view it as a means to invite someone new to God's table?

In this week's sermon from the "At the Table" series, Ricky walks us through John 21:1-17, in one of the scenes where Jesus reunites with his disciples after his resurrection. Jesus shows Peter (and us) that there is no shame or condemnation in a relationship with him. Jesus doesn't want our right actions; he wants a restored relationship with our hearts.

In this week's sermon, Alex continues our "At the Table" series with Mark 14:12-26. He also references Exodus 11—13:16 and 1 Corinthians 11:25-34. In Mark, Jesus shares the first Communion meal with His disciples. Alex walks through the significance behind the Passover, Judas's betrayal and what the Lord's Supper means for us as believers now.

In this week's sermon on Acts 2:42-47, Ricky continues with the second week of our "At the Table" series. Ricky walks through how the early church of Acts devoted themselves to meeting together at the table, in order to build community and discipleship. They didn't just follow a set of rules that Jesus left behind; they responded to the grace he showed them through love for one another.

Intro - 0:00

• Tune called Planxty Sir Festus Burke | Randal Bays/fiddle, Chris Smith/tenor banjo, Roger Landes/bouzouki | composition by Turlough O’Carolan, from the album “Coyote Banjo” by Chris Smith

Part I, Starting off the Foodways Sampler! - 01:09

Part II, Baking w/ Gevyn Stockard (Production Engineer) - 3:20

Part III, Holiday Food in Texas w/ Heather Beltz (Administrative Coordinator) - 5:47

Part IV, Sampler Guest List - 9:52

Part V, Vietnam Dishes w/ Ron Milam (EP 22) - 10:21

Part VI, Dissertation Fuel w/ Roger Landes (Co-Host) - 12:09

Part VI, From the Back Yard Vegetarian Pizzas w/ Aileen Dillane (EP 24) -  14:09

Part VII, Learning the Indian Splash w/ Nicholas Gerardin (EP 17) - 16:26

Part VIII, Local Foods in Washington D.C. w/ Patrick Warfield (EP 23) - 18:22

Part IX, Anthony Bourdain Restaurant Tour w/ Rob Peaslee and Panamanian Fried Yuka w/ Rob Weiner (EP 26) - 20:37

Part X, Bug Anecdotes & The Wrong White Chocolate w/ Rich Remsberg (EP 19) - 23:03

Part XI, NOLA Jambalaya w/ Steve Waksman (EP 18) - 26:14

Part XII, Onion Tarts w/ Cassandre Balosso-Bardin (EP 21) - 30:45

Part XIII, Vegetarian Learning to Cook Meat w/ Genevieve Durham-DeCesaro (EP 28) - 33:22

Outro - 36:12

• Planxty Sir Festus Burke

Full Playlist for EP 29
VVMC: Friends & Voices, a Collaborative Playlist 
VVMC Book Club
Voices from the Vernacular Music Center

Intro - 0:00

Part I, Irish Soda Bread & Memories  - 01:02

• Making Irish Soda Bread - 11:26
• Amazingly Easy Irish Soda Bread

Part II, Mofongo & Community- 12:15

• Mofongo - 13:21
• Puerto Rican Mofongo Recipe 

Part III, African, Indigenous, & Southern Connections

• Food of the Enslaved: Barbecue, featuring Michael Twitty - 23:26
• Epicurious review of Michael Twitty’s The Cooking Gene
• Michael Twitty Blog

Part IV, Gumbo, Cajun Country, & Accordion - 23:59

• Marc Savoy “One Step de Chameaux” - 28:05
• Gumbo Recipe

Part V, NOLA Crawfish - 30:33

• How to Eat a Crawfish - Always for Pleasure - 34:33

Part VI, Mallorca & Music - 35:53

• Sóller - 42:23

Part VII,  Garlic Fills Us All - 43:43

• Alice Waters on Garlic Is as Good as Ten Mothers - 44:46

Part VIII, Yum Yum Yum - 45:38

• Yum Yum Yum! (1990) - 46:02

Part IX, Back to NOLA - 48:05

• Band Appétit: Homemade w/ Kermit Ruffins #JAMINTHEVAN - 50:35

Part X, Kansas City, MO Barbeque - 51:10

• Netflix: High on the Hog: How African American Cuisine Transformed America

Outro - 56:17

Full Playlist for EP 14

VVMC: Friends & Voices, a Collaborative Playlist

Voices from the Vernacular Music Center

To find out more about Artes Mundi 9, including guided video tours of the artists' exhibitions, click here.  

For more information, visit artesmundi.org

To discover more about Artes Mundi 9, including video guided tours of the artists' exhibitions, click here. 

For more information, visit artesmundi.org

Find out more about Artes Mundi 9, including guided video tours of the exhibition by clicking here.

For more information, visit artesmundi.org

Click here to explore the virtual  Artes Mundi 9 exhibition, including the work of Beatriz Santiago Muñoz and the other nominated artists

Episode artwork credits:

Beatriz Santiago Muñoz, Installation view: Artes Mundi 9. Courtesy the artist. Photography: Stuart Whipps

For more information, visit artesmundi.org

In episode 10 of At The Table, Sari speaks with Elizabeth Peralta, Executive Director of the National Supermarket Association. Representing over 800 independent stores, 99% of which are Latino-owned, Peralta explains how the NSA and their members are coping during the current pandemic while on the frontlines of serving their communities.

Peralta sees the NSA as the embodiment of ‘"the immigrant American dream," where their members have made it their mission to give back to their communities. She breaks down how supermarkets are surviving in a time of overshopping, fluctuating prices, and increased robberies while balancing the difficult decision to either go to work or see their families. Peralta explains how the NSA has built unique partnerships with companies such as Lyft, Bronx Mutual Aid, and Goya Foods, with the goal of making sure that food safely reaches the most vulnerable in our society. 

Most importantly, Peralta outlines best practices for how we as shoppers can take care of each other and the supermarket workers and operators that are doing their best to ensure there is food on the shelves of their stores in these challenging times.

Watch the video version here: https://www.mofad.org/episode-10

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In Episode 9 of At The Table, Sari talks to Deepti Sharma, an entrepreneur, mother, and champion of small business owners. Deepti is the founder of FoodtoEat, a company connecting women, immigrant, and minority-owned food vendors to business opportunities. She also co-founded Bikky, a platform solving customer engagement for restaurants and, in the wake of the pandemic, she's built Eat Bikky, a delivery platform that unlike the major third-party delivery apps, allows customers to order directly from restaurants without taking any fees.

In this conversation, Deepti explains how it has sadly taken a global pandemic to expose inequalities in the food industry and the importance of ‘humanizing’ the experience of food. She also dives into how she had adapted her endeavors to serve local communities and support the businesses she works with, from fundraising to feeding essential workers in hospitals.

Watch the video version here: https://www.mofad.org/episode-9

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Episode 8 of At the Table is with Devita Davison, Executive Director of FoodLab Detroit, a nonprofit business support organization that helps to incubate and accelerate food businesses that want to be part of a good food movement.

In this conversation, Devita speaks to the fundamental reasons why the restaurant industry is currently in crisis, including, and most importantly, the fact that the industry is propped up on the backs of our most vulnerable workers. According to Davison the Coronavirus has only exposed this "ugly underbelly".

Devita also explains how class and race are both factors of whether or not a restaurant will succeed or fail during this time and hopeful ways in which the community has banded together in order to come back stronger and more sustainably. 

Watch the online video version here: https://www.mofad.org/episode-8?_ga=2.51530412.484154044.1589123193-892082491.1570804996&fbclid=IwAR1k6F4_lz_fGyp_EvfiCHuvehu_mai4R5OdYFUEV_T3oAB-3pmImfmf8U8

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In episode 5 of At the Table, Greg Baxtrom and Max Katzenberg of Olmsted and Maison Yaki in Brooklyn explain how overnight they went from being restaurateurs to activists. Together they've created The New York Hospitality Coalition, a grassroots effort with the intention of unifying the 250,000 hospitality workers in New York City. After making the difficult decision to close their restaurants, Baxtrom and Katzenberg have been fighting for government intervention and relief.

Watch the online video version here: https://www.mofad.org/episode-5?_ga=2.261097738.66042158.1587401969-892082491.1570804996

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Episode 4 of At the Table is with Elizabeth Tilton, founder of New Orleans-based hospitality group Oyster Sunday. In response to COVID-19, Oyster Sunday is providing free consultations to independent restaurants that need support in terms of pro bono legal counsel, communications, and thinking through cash flow constraints. Tilton also speaks to how technology in restaurants has adapted in a time of need and the challenges many local businesses face when trying to pivot their business model in the midst of a pandemic.

Watch the online video interview here:  https://www.mofad.org/episode-4

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In episode 3 of At the Table, Public Programs Manager speaks with Eric Rivera, chef of Addo in Seattle. Chef Rivera explains how he was able to seamlessly convert his restaurant into a take-out-only operation during COVID-19 and expand service by utilizing digital platforms and strategies he already had in place.
Watch the online video interview at https://www.mofad.org/episode-3

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In episode two of At the Table, Sari Kamin speaks with Alicia Kennedy, a food and beverage writer based in Puerto Rico focused on covering issues of labor within the hospitality industry. In light of COVID-19, Alicia is reporting on how restaurant employees have been impacted by the mandated bar and restaurant closures.

Watch the online video interview here: https://www.mofad.org/episode-2

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