Jennifer Abadi, writer, story collector of all things cuisine & culture of the Sephardic Jewish world, gives us a glimpse into her collection of interviews on Passover traditions. 85 people from 18 countries...her passion is to honor and preserve not only the recipes but also the memories, their personal stories behind the food and rituals...with a cultural context.

Tina Wasserman, masterful storyteller, renowned and well respected cooking instructor, authority on Jewish culinary history and cuisine, author of high acclaimed books, Entree to Judaism - A Culinary Exploration of the Jewish Diaspora & Entree to Judaism for Families, talks to us about Passover traditions, Seder plates around the diaspora, the perfect matzo ball soup and more.

Amy Reiley talks to us about "Eating Something Sexy" this Valentine's Day.

Amy Reiley is considered a leading authority on aphrodisiac foods. She’s been interviewed on this scintillating topic by The New York Times, National Geographic, BBC, NPR, Epicurious and The Today Show.  

She is the creatrix of EatSomethingSexy.com, rich in aphrodisiacs, recipes, myths, mystique and science.

Illustrious Parsis of India,tiny community, imaginative cuisine, ancient language of prayers, sacred rituals and the jewels of their synthesis with India in hundreds of years with Perzen Patel www.bawibride.com & Shernaz Petigara of www.ahuramazda.com

"Purba - Feasts from the East", the only cookbook in English on Cuisine from Odissi (Orissa),land of ancient sun temples, Sacred pilmgrimage, 56 Delicacies offered to the presiding deity. Written by an avid cook and scientist, Laxmi Parida.

Bridget White-Kumar, daughter of a prominent Anglo-Indian community in Kolar Gold Fields talks about five generations, cuisine & traditions of Anglo-Indian Commujity. Author of 7 cookbooks that revive forgotten dishes and recipes of Colonial British Raj for future generations, hotels, Restaurants, clubs and foodies of all kinds.

We talk Bengali Culinary traditions, Signature flavors, rituals and "Spice Chronicles" with Rinku Bhattacharya, Cookbook writer, blogger and culinary teacher. She is known for nuanced regional Indian cuisine, especially that of her native Bengal, and cooking with the bounties of the seasons and spices in NY.

Pratibha Jain & Jigyasa Giri, award winning authors of books on Andhra Cuisine, Ayurvedic Cooking & Traditional Wisdom, talk to us about signature flavors, stories and memories of their beloved Pedatha, aunt by heart and by marriage, her legacy of hundreds of years of cuisine and love.

Piecing together the shards of history of his ancestors at Ioannina (pr.Yannena, Isaak Dostis talks about the vanishing ancient diaspora of Rommaniote Jews of Ioannina. His work to ensure that they are never lost from our collective memory.

The COLOR of FOOD : Stories of Race, Resilience and Farming by Natasha Bowens a.k.a Brown.girl.farming

Natasha Bowens talks to us about the four years spent gathering stories from Black, Native, Asian and Latina farmers and food activists who are revolutionizing the food system and preserving cultural foodways around the country.