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.

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 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.

Yahshimabet Sellassie is the Founder & 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

Brittany Towers (@theblackfoodscientist) has her BS & 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 & beverage products you see on the store shelves today including brands like Gatorade, Tropicana & 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

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 & 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.  

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 & 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. 

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. 

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! 

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?