Dishin' Up Diaspora

What does it take to leave your home, your friends, and everything familiar—at just 10 years old—and start over in a country where you don’t speak the language? In this powerful episode of Dishin’ Up Diaspora, Chef Emme sits down with the incomparable Bricia Lopez—James Beard Award–honored restaurateur, best-selling author, cultural ambassador of Oaxacan cuisine, and co-owner of the legendary Los Angeles restaurant Guelaguetza—to talk about immigration, cultural preservation, family, and the art of building a life that honors your roots while embracing new opportunities. 

Bricia was born in the small town of Mitla, Oaxaca, surrounded by the rich traditions, strong women, and vibrant community that define the region. At the heart of her childhood were the smells and flavors of her grandmother’s kitchen, the sound of rain on warm earth, and the communal spirit of Oaxacan life. But in the mid-1990s, her family made the courageous decision to immigrate to Los Angeles—a move that would change everything. 

Long before social media, smartphones, or instant messaging, immigration meant more than physical distance—it meant losing contact with your entire network overnight. Bricia shares what it was like to grow up in an era when the only way to hear her grandmother’s voice was to call the one central phone in town and hope someone could run to find her before the call dropped. She opens up about the loneliness of starting over, the culture shock of attending school in a predominantly white, affluent neighborhood, and the way she straddled two very different worlds every day. 

Inside the walls of Guelaguetza, however, it was as if she had never left Oaxaca. The restaurant became a sacred cultural sanctuary, a place where Oaxacan traditions, flavors, and community thrived. Bricia talks about the realities of working in the family business from a young age, the challenges and pressures that came with it, and the turning point when she realized this was more than “just a job”—it was an art form. 

Throughout the conversation, Bricia and Chef Emme explore themes that resonate far beyond the kitchen: 

• The immigrant experience before the internet—and the emotional resilience it required
• Growing up bicultural—navigating American education while preserving Oaxacan heritage at home
• Family, food, and identity—how the Lopez family built a restaurant that became a cultural hub for Oaxacans in Los Angeles
• Women in the restaurant industry—the double standards, the ambition gap, and creating spaces for women to lead
• Entrepreneurship with purpose—from authoring bestselling cookbooks (Oaxaca and Asada) to co-hosting the Super Mamas podcast and founding the nonprofit Regarding Her, which supports women restaurateurs

Bricia’s story is one of courage, creativity, and connection. It’s about honoring where you come from, turning challenges into fuel, and building a legacy that feeds both stomach and soul. Whether you’re an immigrant, a food lover, an entrepreneur, or someone who’s ever dreamed of creating something meaningful, you’ll walk away from this episode inspired and empowered.
 
🎧 The episode is out now—listen wherever you get your podcasts.
 
Follow Bricia Lopez on Instagram: @bricialopez
Follow Chef Emme: @chefemme_
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In this episode of Dishin’ Up Diaspora, Chef Emme sits down with acclaimed food journalist Tan Vinh, whose decades-long career at The Seattle Times has helped shape the way Seattle eats, drinks, and thinks about dining. From the rise of cultural cuisine in mainstream media to the ethics of restaurant criticism, Tan opens up about the complexities of his role, the backlash that sometimes follows a review, and what it really means to be a “cultural reporter” in an evolving, multicultural city.

Together, Emme and Tan explore the intersections of food, identity, journalism, and justice—reflecting on everything from immigrant food stories to the pressure of writing for a broad (and sometimes resistant) audience. Tan shares how growing up in an immigrant household shaped his worldview, why covering food is never just about what's on the plate, and how criticism can both uplift and challenge communities.

This is an unfiltered, behind-the-scenes look at food writing from someone who has covered it all—from dive bars and late-night haunts to fine dining and high-stakes food politics. Whether you’re a chef, writer, eater, or curious observer of culture, this episode offers insights into how stories about food are crafted, contested, and consumed.

🔍 Topics we cover in this episode:
 – The responsibilities and ethics of food criticism
 – Covering immigrant restaurants and being mindful of cultural nuance
 – Navigating backlash and accountability in journalism
 – How journalism has changed in the digital age
 – What it’s like being one of the only Asian Americans in a mainstream newsroom
 – Why telling the truth about food sometimes ruffles feathers—and why it matters

🎧 Stream now wherever you get your podcasts (Apple, Spotify, Amazon, etc.)
 📲 Follow @dishinupdiaspora on IG for more conversations that connect food, culture, and identity.

In this powerful episode of Dishin’ Up Diaspora, host Chef Emme sits down with the brilliant and bold Chef Lana Lagomarsini, a Bronx-born culinary force who’s redefining what it means to cook through the lens of the African diaspora. A graduate of the Culinary Institute of America, Lana has worked in acclaimed kitchens like Blue Hill at Stone Barns, Gramercy Tavern, and Momofuku Ko—and went on to become a fan favorite on Netflix’s Pressure Cooker and a competitor on Top Chef Canada. 

Lana opens up about her multicultural upbringing shaped by Southern soul food, Puerto Rican, German, and Italian influences—and how growing up in NYC exposed her to a rich tapestry of food culture, from garlic knots to Jewish delis. She shares her pivot from a journalism degree at Northeastern University to culinary school, driven by a love of food media and a deep-seated desire to tell stories through cooking. 

In this episode, we dive into: 

• What it means to cook through the lens of the African diaspora
• Why Lana rejects the word “elevated” and how she instead reimagines Black heritage cuisines through fine dining techniques
• Her journey from restaurant kitchens to launching her own private chef business, Lana Cooks, during the pandemic
• The realities of private cheffing, catering, residencies, and food festivals—and how to break into that world
• Her thoughts on competition cooking, imposter syndrome, and staying true to your culinary voice
• The importance of community and collaboration among Black women chefs
• Advice for aspiring chefs looking to forge their own path outside the traditional restaurant system

Lana also speaks candidly about authenticity, responsibility in representing diasporic cuisines, and why she believes words matter—sharing why she never says “elevated” and chooses language that honors the history of the food she cooks.
 
Whether you’re a culinary creative, food lover, or just someone navigating identity through your work, this conversation will leave you inspired, empowered, and craving more.
 
🎧 Listen now to hear how Lana’s artistry, activism, and ancestral flavors come together in the kitchen—and how you can carve your own path too.

Follow Chef Lana: @lana_cooks

Follow the podcast: @dishinupdiasporapodcast

Follow Chef Emme: @chefemme_

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In this dynamic episode of Dishin’ Up Diaspora, I sit down with the trailblazing Fariyal Abdullahi—James Beard Award nominated chef, creative, philanthropist, and one of the very few Black women at the helm of some of the most high-profile kitchens in the industry. 

Fariyal’s journey is nothing short of extraordinary. Born in Ethiopia, she shares how her immigrant experience shaped her resilience and hunger for more. We talk about how she initially pursued a degree in psychology to meet family expectations, only to later pivot and fully embrace her passion for food and hospitality. That bold leap not only transformed her life, but also positioned her as a powerful force in the culinary world—one that refuses to be boxed into a single title. 

You’ve seen her as a guest judge on major cooking shows and featured in magazines like Vogue and Food & Wine, but today, Fariyal opens up in a way we rarely get to see. From the pressure of being a woman of color in high-end kitchens to the liberation that comes from defining yourself on your own terms, this conversation dives deep into what it truly means to lead with authenticity. 

We explore: 

• The unspoken challenges and triumphs of being an immigrant in hospitality
• How family expectations shaped (and delayed) her culinary path
• Finding the courage to pivot from psychology to the kitchen
• The weight and pride of being one of the few Black women at the top
• Why she rejects being “just” a chef—and how creativity, storytelling, and service fuel her mission
• Her philanthropic work and how she’s using her platform for impact
• How she centers wellness and self-care in an industry that glorifies burnout
• The daily rituals that keep her grounded amidst chaos
• Redefining success as a woman, as an immigrant, and as a leader

This episode is a celebration of multidimensionality—a reminder that we don’t have to choose one path, one label, or one identity. Fariyal’s story is proof that when you dare to do what’s true to you, even in an industry that rarely makes space for that kind of truth, the doors will open.
 
Whether you’re an aspiring chef, a fellow immigrant, or someone figuring out how to follow your passion while honoring your roots—this one’s for you.
  Tune in now and don’t forget to subscribe, rate, and share if you’re moved by this conversation.
 
Subscribe to Dishin’ Up Diaspora for more powerful stories at the intersection of food, identity, and culture.
Follow Fariyal Abdullahi on Instagram @fariyalabdul Follow me, Chef Emme, for updates on new episodes, behind-the-scenes content, and upcoming events @chefemme_ and @dishinupdiasporapodcast
This episode is sponsored by Chef Emme TV on Patreon—your backstage pass to exclusive recipes, kitchen tips, and content you won’t find anywhere else. And right now, membership is free—so don’t miss out! In

In this powerful solo episode of Dishin’ Up Diaspora, Chef Emme takes you on a deep and flavorful journey into the sacred world of Candomblé, the Afro-Brazilian religion where food is a divine offering—not just nourishment. This episode explores how Bahian cuisine, African spirituality, and ancestral resilience intersect in powerful, soul-stirring ways. 

Rooted in West African spiritual traditions and shaped by centuries of resistance and adaptation, Candomblé is more than a religion—it’s a living archive of cultural survival. Emme breaks down how each orixá (deity) has specific foods and rituals associated with them, and how those offerings serve as acts of reverence, communication, and empowerment. Learn how ingredients like dendê oil, black-eyed peas, and banana leaves carry deep spiritual meaning and connect present-day Bahians to their African ancestors. 

Through stories of sacred dishes like abará, moqueca, vatapá, and caruru, Emme illustrates how Friday meals in Bahia—often meatless and rich with ritual—reflect a complex spiritual practice that blends Catholicism, African traditional religion, and Indigenous beliefs. From honoring Oxalá with white foods to preparing spicy abará for Iansã, each dish becomes a vehicle for prayer, protection, and remembrance. 

This episode invites you to rethink how you experience food—not just as sustenance, but as ceremony, memory, and resistance. Whether you're familiar with Afro-Brazilian religious practices, or just beginning to explore the spiritual dimensions of food, this episode offers insight, reverence, and connection. 

✨ You’ll Learn About: 

• The roots and resilience of Candomblé in Brazil
• The role of food as a sacred offering in Afro-diasporic religions
• Why Bahian dishes like moqueca and abará are spiritually significant
• The symbolism of dendê (red palm oil) in Afro-Brazilian rituals
• How Friday traditions in Bahia reflect deep spiritual syncretism

Whether you’re a chef, a cultural explorer, a spiritual seeker, or part of the African diaspora, this episode will deepen your understanding of how food sustains not just the body—but the soul.
 

Follow us on IG @dishinupdiasporapodcast and @chefemme_ 

In this episode I sit down with Danielle and Gabrielle Davenport — the sister duo behind BEM Books & More, a groundbreaking Black-owned bookstore that celebrates the intersection of Black food, literature, and diaspora stories.

We dive deep into how their family’s food traditions and storytelling shaped the vision for BEM — a space dedicated to cookbooks by Black authors, memoirs, historical texts, and fiction that honor Black culinary history and the richness of diasporic voices. Danielle and Gabrielle share how growing up in a home where food and identity were inseparable sparked their mission to amplify stories from across the African diaspora through books and community.

They take us behind the scenes of building BEM from scratch — recognizing the need for a bookstore centered on Black food literature, launching as a pop-up, rallying support through fundraising, and now preparing to open their first brick-and-mortar location. Along the way, they drop insights on entrepreneurship, community-building, and why making space for Black diaspora stories is essential for preserving culture and inspiring future generations.

If you care about food, culture, literature, or Black entrepreneurship, this conversation shows how storytelling feeds both mind and spirit — on the plate and on the page.

Tune in to hear how Danielle and Gabrielle are creating a home for Black food stories, nurturing a community, and reimagining what a Black-owned bookstore can be today.

Follow BEM on Instagram @BEMbrooklyn

Follow us on Instagram @dishinupdiasporapodcast @chefemme_

In this episode of Dishin' Up Diaspora, I’m joined by Chef Gino Garcia for a deeply personal conversation about identity, immigration, and the stories food can tell. As a first-generation American, Gino grew up torn between two worlds—navigating the tension between assimilation into American culture and preserving his family's rich Mexican heritage.

We dive into his parents’ immigration story, the sacrifices they made, and the complex choices many immigrant families face when trying to build a new life without losing their roots. Gino shares how food became a powerful bridge back to his ancestry, and how reclaiming traditional flavors and recipes helped him reconnect with his culture on his own terms.

Before his journey into the culinary world, Gino worked in social services, serving marginalized communities. He reflects on how that experience shaped his worldview and his approach to food, community, and storytelling. Today, Gino describes his work as culinary anthropology—using food as a lens to explore, preserve, and celebrate cultural identity.

We also talk about his exciting project writing The Official Disney’s Coco Cookbook, a celebration of the traditions, memories, and spirit of family that inspired the beloved film. Through it all, Gino's story reminds us that food is more than sustenance—it’s history, resistance, and love passed from one generation to the next.

In this episode, we explore:

• Growing up first-generation in America
• The battle between assimilation and cultural preservation
• Finding identity and healing through food
• His early work in social services and community advocacy
• His philosophy of culinary anthropology
• Writing The Official Disney’s Coco Cookbook and connecting food to memory
• Honoring his family's legacy while forging his own path

If you love stories about food, identity, immigration, and creative journeys, this conversation will stay with you long after you listen. Make sure you are subscribed and share with your family and freinds! 

Follow Gino Garcia @mextizopnw

Follow @dishinupdiasporapodcast and  @chefemme_

Tapioca is trending. From boba tea shops to gluten-free recipes, it’s everywhere. But where did it really come from? In this solo episode, Chef Emme peels back the layers of a misunderstood ingredient and traces its true roots—not to Asia as many assume, but to the Indigenous Tupi people of Brazil. Before it was chewy pearls in your drink or a side dish on your plate, tapioca was sacred knowledge passed down by Brazil’s first peoples, who learned how to extract this starch from the cassava root—a root that holds deep cultural, culinary, and historical significance.

This episode isn’t just about food—it’s about truth, memory, and the stories ingredients carry. You’ll learn what tapioca actually is (spoiler: it’s not just “those balls in bubble tea”), how it became a global ingredient, and why knowing the origin of what we eat matters more than ever. From the rainforests of Brazil to West African kitchens to Southeast Asian desserts, tapioca reveals an unexpected connection between cultures across continents. In a world that often focuses on what separates us, tapioca reminds us of what binds us.

In a time when food is constantly rebranded, repackaged, and removed from its roots, this episode challenges listeners to dig deeper and ask: Whose knowledge are we consuming? Whose hands brought this to life? And why has that story been erased or forgotten?

Whether you’re a chef, a food lover, a history nerd, or just someone who’s ever had a bubble tea and wondered where those little pearls came from—this episode is for you.

✨ What you’ll hear in this episode:
– The Indigenous Brazilian origin of tapioca and its ties to the Tupi people
– The difference between cassava and tapioca (and why it matters)
– How colonization spread cassava and tapioca across the globe
– Why boba isn’t the beginning—or the full story—of tapioca
– How one humble starch connects Brazil, West Africa, Southeast Asia, and beyond
– The importance of honoring food origins and reclaiming culinary histories

This is the debut solo episode of Dishin’ Up Diaspora, a podcast hosted by Chef Emme—Brazilian-born, Seattle-based chef and storyteller. Through food, she explores the hidden histories, migration stories, and cultural connections that shape the way we eat today. Every episode is a journey across borders, traditions, and time, centering diasporic voices and honoring ancestral knowledge.

🔊 Listen, learn, and share this episode with someone who loves food, history, or just a good story.

🌍 Because when we know where our food comes from—we start to understand where we come from.

Follow us on Instagram: 
@chefemme_
@dishinupdiasporapodcast

What does soul food look like when it’s born in Seattle? And how do you build a food empire rooted in love, community, and unapologetic creativity?

In this episode of Dishin’ Up Diaspora, I sit down with the visionary Chef Kristi Brown, the force behind Seattle’s award-winning restaurant Communion and the founder of the food empire That Brown Girl Cooks!

Chef Kristi shares her inspiring journey—from starting out in catering to becoming one of the most celebrated chefs in the Pacific Northwest. We talk about the flavors and influences that shaped her unique approach to what she calls Seattle Soul, a style of cooking that blends the traditions of Black American soul food with the diverse, multicultural ingredients of the Pacific Northwest.

We also dig into the conversations around expectations and identity in food. Kristi opens up about how she deals with criticism—especially from people who come into her restaurant expecting a certain definition of soul food and are surprised to find something deeper, more nuanced, and unmistakably hers.

She talks about building a legacy, working side-by-side with her son, who is now helping take the business to new heights—and why that’s one of the most meaningful parts of her journey. And we talk about something many creatives and entrepreneurs overlook: self-care. Kristi reminds us that “the body keeps the score,” and that taking care of ourselves is vital when pouring so much into our work and our communities.

This conversation is powerful, honest, and filled with heart. Whether you’re a chef, a parent, an entrepreneur, or someone navigating your identity through food, Chef Kristi Brown’s story will resonate deeply.

🎧 Tune in now to hear how she’s redefining soul food, raising up the next generation, and protecting her peace while running one of the most talked-about restaurants in the country.

🔥 Listen to this episode of Dishin’ Up Diaspora now on Apple Podcasts, Spotify, or wherever you get your podcasts—or watch the interview on YouTube.

📲 Follow along on Instagram:
 @dishinupdiasporapodcast | @chefemme_ | @thatbrowngirlcooks 

💬 Tag us with your thoughts or favorite moments—we’d love to hear how this episode moves you.

What does it mean to manifest the life you want? For Chef Jaine Mackievicz, it meant dreaming beyond the Amazon rainforest, falling in love with French cuisine from afar, and teaching herself English by reading cookbooks. Today, she’s a rising star in the culinary world, known for her infectious joy, fearless ambition, and deep passion for storytelling through food.

In this episode of Dishin’ Up Diaspora, Jaine shares her extraordinary journey—how her family ended up deep in the heart of the Amazon, how she discovered her love for French cuisine (thanks to none other than Julia Child), and how she went from moving to the U.S. with no plan and no English to competing on The Julia Child Challenge on Food Network.

We also dive into a thought-provoking conversation about authenticity in food—what it really means, why Jaine rejects the term, and how food is a constantly evolving expression of culture, migration, and identity.

This is a dynamic, heartfelt, and joyful conversation about resilience, passion, and the power of food to transform lives. Jaine’s energy is truly infectious, and her story is a testament to what’s possible when you dream big and go all in.

📲 Follow us on Instagram:
 @dishinupdiasporapodcast | @chefemme_ | @mackievicz

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