Food Without Borders

Simran Preeti Sethi is an award-winning journalist whose prolific work in food, education and social justice activism centers around biodiversity, sustainability and environmentalism. Her book, Bread, Wine, Chocolate: The Slow Loss of Foods We Love, tells the story of changes in food and agriculture through bread, wine, chocolate, coffee and beer. Tune into today's episode to hear Simran speak about growing up Indian in the South, spending 5 years across 6 continents researching the foods in her book, and how she uses chocolate as a lens to tell stories about global issues.

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Azerbaijan-born food entrepreneur and recipe developer, Uli Nasibova left the world of finance to pursue her passion making gelato and started her own thriving business, Gelateria Uli—a small-batch, from scratch gelateria in Los Angeles. Uli joins guest host Leah Kirts in the studio to chat about the world of flavors and experiences that inspire her.

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Today we welcome Priya Krishna on the show to chat about her prolific work covering the culinary world and bringing Indian food culture to the forefront. Priya's writing has appeared in the New Yorker, NYT, and Bon Appetit, among many others, and her next cookbook "Indian-Ish" is about her mother, whom she calls "an Indian food genius."

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Mayukh Sen is a staff writer at MUNCHIES, VICE'S food publication. As the child of Bengali immigrants, his work elevates overlooked immigrant stories and elucidates the connections between food, feminism, LGBTQ rights, and racial inequality. On today's show he speaks about the challenges of being a person of color in the predominantly white world of food media and how he has used his food writing career to investigate questions about his own cultural identity.

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Chocolate is a migrant food. Today we hear from Rabbi Debbie Prinz, author of the book On The Chocolate Trail who tells us how chocolate provided business and trade opportunities to Jewish refugees in their relocations. She is joined by Warren Klein, curator of the exhibit "Semi(te) Sweet: On Jews and Chocolate" based on Rabbi Prinz's book and currently on display at The Bernard Museum.

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Cristina Martinez is an undocumented Mexican immigrant who came to America in order to pay for her daughter's college tuition. While working at a restaurant in Philadelphia, she met fellow cook Ben Miller. The pair fell in love and when Cristina came forward about her illegal status to the restaurant owners, she was fired. After years of hard work, Cristina and Ben opened South Philly Barbacoa, with Cristina at the helm cooking the food she grew up with in her native Mexico. In 2016 they were named one of the best restaurants in America by Bon Appetit. Tune in to this special episode with chefs, restauranteurs, and activists, Ben and Cristina.

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The Immigrant Cookbook is a vibrant new collection of diverse heritage recipes that make America great. Collected and edited by Interlink publisher, Leyla Moushabeck, the cookbook will be on sale December 15th and at least five dollars from every purchase will go towards the ACLU. In studio today speaking about the book is Leyla Moushabeck along with contributors Lauryn Chin (owner of Mother-in-Law's Kimchi), Samantha Seneviratne (author of The New Sugar and Spice), and Ana Sofia Pelaez (author of The Cuban Table).

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This week on Food Without Borders, Leah chats with two acclaimed chefs of Southern cuisine​:​ New Orleans native and restaurateur​,​ John Currence​,​ and India-born Vishwesh Bhatt​, ​executive chef​ of Currence's Snackbar in Oxford, Mississippi. Both men credit good luck and desperation ​to​ their entrance into the culinary world as college students​,​ through which they eventually became friends & collaborators. Each chef discusses the inspiration behind their approach to Southern cuisine and its broader connection to the global south—from Oxford, Mississippi to ​West India ​to​ West Africa. They talk about how current​ ​political unrest in the Trump era has altered life in and outside of the restaurant world.

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Born in Somalia, Hawa Hassan's family fled to a refugee camp in Kenya to escape the civil war. When she was only seven years old, Hawa was sent to Seattle to live with a family friend and start a new life in America. On today's episode of Food Without Borders, Hawa speaks about her upbringing as a refugee in the US and how her love of food and search for authentic Somali ingredients inspired her to become the founder and CEO of BasBaas, an authentic line of Somali hot sauces and chutneys made in New York.

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Yewande Komolafe is a food stylist and recipe developer raised in Lagos, Nigeria. After moving to the United States for college, Yewande started cooking as a way to stay connected to her African heritage and eventually enrolled in culinary school. After the election, she created the dinner series My Immigrant Food Is... as a way to speak out against the Trump administration as a proud Nigerian and former undocumented immigrant in America.

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