Tunde Wey, a Nigerian chef based in New Orleans, is a chef is who focuses on using food to address huge topics like racial inequality. Say what? Yup. He uses food to address systemic race issues in our country and he does a damn good job at it. With names like Saartj, 4:44, Blackness in America, and 1882, you can see immediately deduce that his pop-up restaurants are about much more than food. One of his projects even charged two different amounts depending on whether a white person or a black person was purchasing the meal. You’re going to love how Tunde processes through these issues. As we talked, I started to feel very….heavy I guess is the word. He’s addressing very hard issues. I loved the answer he provided when I told him how I was feeling. 

Follow Tunde on Instagram and keep up with ever-evolving body of work on his website.

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PODCAST SPONSOR!

Many thanks to our friends at Goodwell Co. for sponsoring the podcast for the next few weeks! The mission of Goodwell Co. is to create 100% natural, subscription-based, sustainable products, systems, and technologies that raise environmental awareness and empower people to make choices that help protect and preserve the planet today.

Visit their website and use the code DAMN when you check out and you'll get 20% off your one-time purchase OR your subscription purchase! What are you waiting for?!

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Follow Let’s Give A Damn on Facebook, Instagram, & Twitter to keep up with all that is going on. We have so much planned for the coming months and we don’t want you to miss a thing! And if you want to follow our host Nick Laparra—Facebook, Instagram, & Twitter.

Support Let’s Give A Damn by contributing the monthly amount of your choice on Patreon. 100% of the money you contribute will go to making more podcasts. Not a dime goes into our pockets! Or you can leave us a 5-star review on Apple Podcasts! Every little bit helps. Thanks for all your help.

Have an amazing week, friends! Love y’all!