sari kamin

On this special episode of Food Without Borders, Sari welcomes Phil Rosenthal back to the show. Phil is the creator and host of Somebody Feed Phil, now in its third season on Netflix. Sari and Phil discuss what it's like to release the latest season of Somebody Feed Phil - a show about eating in restaurants around the world -  during the Coronavirus. Phil shares his thoughts on how best to find joy during the pandemic and he reveals behind-the-scenes moments of season 3. 

HRN will be donating 10% of our membership drive proceeds from now until June 15 to the Philando Castile Relief Foundation. Visit heritageradionetwork.org/donate to make your gift.

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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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Mohammad Modarres, is a current 2019 TED Resident and the founder of Abe’s Meats (AbesMeats.com). an award-winning social impact organization that has produced the first-ever Interfaith Meat products that are both Halal and Kosher. The product has premiered at “Shabbat Salaam” interfaith dinners around the country—from San Francisco to New York’s Times Square.

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Chef Gabriela Alvarez founded Liberation Cuisine in 2014 with the mission to feed movement work. She creates menus inspired by her Caribbean roots and works to support an equitable and healthy food system by sourcing ingredients from local farms owned by queer people of color who pay fair wages. Gabriela speaks about growing up on Long Island in a Puerto Rican home where food was used as medicine long before it was cool, mobilizing after Hurricane Maria, how she creates an inclusive work environment from pronouns to fair pay, and what growth means to her.

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Pakistani-American chef Fatima Khawaja grew up in Lahore and moved to the US at 18 yrs old to pursue a culinary career. We talk about the flavors of her home in Lahore, not looking like a “typical” Pakistani, and being a Muslim US citizen under the current administration.

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Kausar Ahmed is a Karachi-born chef, educator, and food stylist whose debut cookbook, The Karachi Kitchen, features recipes from the crossroads of South Asia. Kausar speaks to us about her efforts to promote an understanding of regional Pakistani cuisine (and how it differs from Indian food), why she decided to self-publish a cookbook, and the work she does in Karachi, teaching healthy eating and hygiene habits to women and youth in high-risk communities.

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Today we speak with Cole Carothers and Shilpa Nandwani, co-founders of Khao'na Kitchen, a Brooklyn-based worker owned collective run by women and nonbinary QPOC offering wellness coaching, educational workshops & curriculum, and Indian + Filipino catering with a healthy twist.

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These days, it's hard to avoid thinking about borders; discussions about the divided spread through our feeds like melting butter on warm toast. So this week, we're taking a look at the boundaries criss-crossing the gastro-verse and the people testing their limits.

On Food Without Borders, Sari Kamin shines a light on refugees using cookbooks to fight immigration hostilities. Amazon's still in the news thanks to Elizabeth Warren's proposal to roll back its merger with Whole Foods. Nina Medvinskaya gets in touch with her Slavic roots with an exploration into Eastern Europe's complex hybrid-cuisines. Finally, in anticipation of spring, Kat Johnson takes us on a trip to Flora-Bama's interstate fish-tossing competition.

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Evy Chen is founder of Evy Tea, the first cold-brew tea company in the US, and its brick and mortar location, Tea Bar in Boston. Born in Southeast China, Evy's politically-active family instilled in her independece, creativity and a knack for blending flavors, which evolved when she came to the US for college. She talks about the interwovenness of tea in Chinese culture, her shock at trying American iced tea for the first time, scaling a product while staying true to its quality, and unpacking the myth of cultural authenticity.

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Today on Food Without Borders we speak with Indian-American author Nandita Godbole of Curry Cravings whose essays, biographical fiction & upcoming cookbook offer a curious cultural lens + pragmatic approach to cooking.

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Haiti-born Nicky Marcelin is the chef and founder of Epicurious Safari, a food experience company that curates intimate culinary events rooted in the African Diaspora. Tune in to hear Nicky tell her story of being an immigrant in the food industry.

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Born and raised in NYC, Amy Quichiz is the founder of Veggie Mijas, a national collective for women and non-binary people of color that's rooted in the intersection of race, gender identity, class, sexuality and veganism. Amy talks about the pervasive whiteness in mainstream feminism & veganism, making her family's Peruvian & Colombian dishes plant-based, and building community based on radical liberation for all.

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Iraqi-born Reem Rahin Hassani, co-founder of Numi Organic Tea, talks about starting an organic fair trade company with her brother that supports labor equity in the tea industry. She's joined by Jane Franch, Numi's director of strategic sourcing and sustainability.

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Chef Saul Montiel of Cantina Rooftop came to NYC from Atotonilco el Grande, a small town in Central Mexico, at age 15 and worked from dishwasher to executive chef. He preserves Mexican history through its cuisine and pushes back on decades of US commercialization of Mexican food.

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Caracas-born chef Adriani Urbina left Venezuela to study culinary arts in France, Spain, and NYC where she started a restaurant and hospitality group and became a 3X champion of Food Network's Chopped. On today's episode, we'll discuss Chef Urbina's heritage and culinary achievements as well as her activism in women's righs and the Venezuelan crusis.

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In our first episode of Season 5, we’re joined by Saigon-born Henry Trieu, chef and founder of Falansai. Henry came to the US as a refugee and worked in restaurants spanning French, Chinese, & Vietnamese cuisine before opening Falansai in Bushwick, where he makes globally-influenced Vietnamese street food under a name that carries its own special meaning.

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Raised in East New York, 22-year-old Francesca Chaney grew up in an apartheid food desert with limited access to affordable plant-based foods. Connecting the ties between food, holistic wellness and economic equity is the driving mission behind her restaurant, Sol Sips, a vegan eatery in the heart of Bushwick, Brooklyn. It’s an evolving community-centered space where dishes inspired by Francesca’s Caribbean, Midwestern and Southern roots provide nourishment both in and outside of the restaurant through sliding-scale brunch, upcoming collaborations with local farms, and free ongoing cooking classes for people from Bushwick to East Flatbush.

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