What if ice cream could carry the soul of a culture? In this episode, Claudia sits down with Chrys Kefalas, founder of Yala Greek Ice Cream, to talk about how one family recipe became a modern celebration of heritage and hospitality.
From the creamy richness of Greek yogurt to the joy of gathering around the table, Chrys shares how Yala is more than dessert — it’s a love letter to memory, tradition, and togetherness.

Website: https://www.yalagreekicecream.com/

Instagram: https://www.instagram.com/yalagreekicecream/

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Raised with the scent of sumac and slow-simmered stews, Chef Fadi opens up about his roots, his favorite dishes, and why cooking is his love language.

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A season on a Tuscan farm became a lesson in food systems, integrity, and soul work. Hear how Beatrice turned hard labor into a company with purpose.

Follow her storyin her socials: @beaoliveoil @beatricexkarp

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From olive groves to operating rooms, Dr. Poole shares how ancient eating habits are backed by modern science — and why food is our first and most powerful medicine.

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Raised on boiled potatoes and butter sauce, Marije Passos never imagined she'd fall in love — with a man, a culture, and a way of cooking. In this episode, she shares the story of how one unforgettable Portuguese dish changed her life, why chestnuts belong in your pantry, and what it means to truly root yourself in food, land, and legacy.

Catch her and her work at:

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From kitchen rituals to cultural memory, Dr. Sonda Laroussi is a badass Tunisian scientist turned olive grower turned world wide olive oil judge. Dr. Sonda shares how food nourishes not just the body, but the spirit — and why recipes are often acts of survival and love. Join us as we discuss her mission to turn the humble Tunisian olive - often a commodity to European brands, into a powerhouse elevated Tunisian cuisine

Get to know her and her works at:

www.aromgourmet.com

https://www.facebook.com/sonda.laroussimezghani

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Join us for a soulful chat with Dimitra,Mathiopoulou, founder of The Olive Routes in Kalamata, Greece. Dimitra's life is woven with the rhythm of the land. From pressing olives with her family to reviving old traditions, Dimitra reminds us that food isn’t just sustenance — it’s the keeper of memory, identity, and deep connection.

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🍷 New stories. ✈️ New flavors. 💚 Same soul.
Season 2 of If This Food Could Talk is ready to pour.

Tap the link & get ready taste the first episode on May 22nd! 🎧

#NewPodcastAlert #IfThisFoodCouldTalk #Season2Vibes #ClaudiaTravels #FoodCulturePodcast #mediterreneandiet

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Before Freda DeKnight began writing for Ebony Magazine in 1946, American publications that centered on Black cuisine were overwhelmingly written by white writers for white audiences, often using harmful caricatures and dangerous stereotypes. This week, we’ll discover how one Black American food writer changed the culinary narrative. 

Freda DeKnight’s food column and book - A Date With A Dish - helped revolutionize Black culinary coverage in post WWII America, breaking new ground for an entire generation of African American chefs and home cooks. Join veteran food writer Donna Battle Pierce as we follow Freda’s story from her home town of Topeka Kansas, all the way to the largest Black publishing company in the United States. And hear some of the stories and recipes she championed along the way.

Hosted by Claudia Hanna

Episode Guest:

Food writer Donna Battle Pierce

Site: https://www.skilletdiaries.com/

Blog: https://skilletdiaries.substack.com/

Recipe:

Ebony’s Barbequed Spare Ribs

To learn more:

Look through the 1948 first printing of Freda DeKnight’s book, A Date With A Dish.

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In today’s episode we turn the mic on our listeners and hear what food matters to them  - and why. We hear hilarious and touching stories from Italy to Iceland, Cairo to Los Angeles. Get ready to be transported and hear about some of the most delicious (and well, not so delicious) stories that will have you laughing, crying, and connecting. 

Hosted by Claudia Hanna

Episode Guests:

Kamilia Hanna (Claudia’s mom)

My Greek Table Host Diane Kochilas 

Yan Can Cook Host Chef Martin Yan 

Recipes:

We have 4 recipes for you to explore this week: 

1. Teta’s Whole Wheat Berry Cereal (Baleela)

2. Diane Kochilas’s Greens Pie

3. Mexican Wedding Cake

4. Spanish-style Kabocha Squash Au Gratin

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