Food Without Borders

Sana Javeri Kadri is a queer food photographer amd the founder of Diaspora Co., a spice collective that opeates in Mumbai and Oakland. Tune in to hear Sana talk about her work in social justice, food culture, sustainable agriculture and decolonization.

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On the Season 4 premiere of Food Without Borders, Sari is joined in-studio by Yemi Amu, the co-founder of Oko Farms, Brooklyn's largest and oldest aquaponics farm. Tune in for a conversation about farming, responsible fish consumption, and Yemi's journey from Lagos, Nigeria to Queens, NY.

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On this very special epsiode of Food Without Borders, Sari is joined in studio by Phil Rosenthal, the creator of Everybody Loves Raymond and host of Somebody Feed Phil, now in its second season on Netflix. Tune in to hear Phil discuss his admiration for Anthony Bourdain, his philosphy on food as a means of peace, his feelings on members of the Trump administration getting booed out of Mexican restaurants, plus special guests Chef Mike Solomonov and Sari's mom!

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Changing the Conversation was a live crossover episode of A Hungry Society and Food Without Borders that explored how to create meaningful change for women, people of color, and the LGBTQ community in the food world. It took place on Thursday, June 21, 2018 on the rooftop of 100 Bogart in Bushwick.

Hosts Korsha Wilson (A Hungry Society) and Sari Kamin (Food Without Borders) welcomed guests Leah Kirts, Vonnie Williams, Mayukh Sen, and Yemi Amu to discuss access, equity, and opportunity in today's food landscape. Who's talking the talk and who's walking the walk in kitchens, media, and the events circuit? Panelists shared personal stories and advice on navigating the ever-changing food world they live and work in.

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Noobtsaa Philip Vang is the founder of Foodhini, a meal delivery service that employs immigrant & refugee chefs, creating space for them to share their culture's cuisine and increase multicultural representation in local food scenes in cities across the US. Vang was inspired by his parents, who came to the U.S. as refugees from Laos, and by the untold stories behind his mother's home-cooked Lao dishes that he grew up eating.

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On the Season 3 finale of Food Without Borders, we speak with best-selling author, campaigner, and cook, Yasmin Khan. Her debut book, The Saffron Tales, explored her culinary adventures through Iran and was named by The New York Times as one of the best cookbooks of 2016. Her forthcoming book, Zaitoun (2018), celebrates stories and recipes from Palestinian communities. Prior to working in food, Yasmin was a human rights campaigner for a decade, running national and international campaigns for NGOs and grassroots groups.

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Abdulsalam Abujebel, or Abdi, is the Ethiopian owner of Oasis Jimma Juice Bar in Harlem, New York City. After spending years in a Kenyan refugee camp and struggling to find his footing, Abdi was able to come to New York City in the hopes of better fortune, despite being diabetic, broke, and not knowing English. After realizing that diet was at the root of his health problems, Abdi discovered there was nowhere in his Harlem neighborhood to purchase fast, nutritious, and affordable food. Despite having never worked in the food industry, Abdi opened Oasis Jimma Juice Bar, a thriving community cafe serving vibrant juices, smoothies, and authentic Ethiopian food.

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Kolkata-born and raised Mini Dhingra speaks with Leah about why she left a career as a business analyst to start a food company making small-batch artisanal samosas. Since launching four years ago as a small booth at a local farmers market, Samosa Shack has become a source of community for Dhingra and a way to make deeper connections with her Indian identity through food. Dhingra talks about the unorthodox way she blends traditional Indian recipes with seasonal Hudson Valley produce, why she's often an oddity at farmers markets and vegan food events where she sets up shop, and what it feels like for her to be an Indian immigrant woman raising a daughter in today's political climate.

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Today in studio we spoke with Hugo Vera, the chef-de-cuisine at Atla, an all-day cafe in New York City. Hugo moved to South Carolina from Mexico City at age 19 and caught the eye of top chefs in the South such as Shay McDonald and Sean Brock. Now, just eight years later, he works alongside some of the the youngest, most celebrated chefs in the country pushing boundaries and expanding people’s understanding of what contemporary Mexican cuisine is.

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Laos-born Seng Luangrath is the chef and owner of Thip Khao, Washington D.C.’s first Lao restaurant. Chef Seng fled Laos as a refugee with her family during the Vietnam and learned to cook from her Lao neighbors as a child at a refugee camp in Thailand. After decades of suppressing her true calling of cooking professionally, she’s now an award-winning chef based in Washington D.C and the founder of the Lao Food Movement.

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