Kimberly Jung, CEO and co-founder of Rumi Spice, chats with Chef Clarke about growing up in LA's Chinatown, serving in Afghanistan, building a sustainable business. and where to find the world's premiere saffron.

https://www.rumispice.com/

Javier Zamora was born in El Salvador and migrated to this country at the age of nine. He is a poet, and his recent collection "Unaccompanied" draws on his experiences as a child and immigrant. He also loves pupusas, karaoke, and exploring the United States. ¡Disfruta!  

http://www.javierzamora.net/

Won Kim shares his journey from street artist to street food purveyor. From his graffiti to his Polish Korean culinary mash-up joint Kimski, Won's tale of growing up in Chicago is entertaining, inspiring, and more than a little salty.

http://kimskichicago.com/

Jeff O'Brian is an advocate for social justice through sport, empowering people for positive change in professional, college and high school sports programs. We talk wings, hula pie, finding a masculine jacket that fits and much more. Learn more about Jeff's work at the Institute For Sport & Social Justice.

Nadeen Ibrahim advocates for Muslim Americans in Colorado, especially resettled refugees. She can also hold her own discussing food with Chef Clarke. They talk about connecting with other people through travel, the difference between dolmades and waraq dawali, and what it’s like when 300 people (not all of them invited) show up at your graduation party.

Jazzy Byner is a model and a member of the award winning LA-based digital comedy collective, Nightpantz. She and Chef Clarke giggle, share their appreciation for Hedwig , discuss "adulting", and talk about food likes and dislikes.

Chef Clarke sits down with Akindele Bankole, the German-born Jewish-Nigerian opera-singing owner of the vegan restaurant Veg on the Edge. They talk about hard work, compassion, and a shared fondness for baked goods. 

It's always fun to catch up with people you knew when they were young and see where they are in life. Emma Donahue is a bright up-and-coming light in Colorado politics, and a delight to talk to. We throw her catering mom under the bus and discuss voter registration, gingerbread houses and gelato.

When cooking school comrades Chef Clarke and John Taussig talk food and restaurants, everyone gets hungry. The Grateful Dead, real Mexican food (mole!), Boulder's best restaurants and cuban cigars are all on the menu.

Chef Clarke often daydreams about the rustic breads that Heather Covington bakes in her hometown of Gilbertsville, NY. They talk about baking, triplets, chickens and running Heather’s Artisan Breads and Craft Candy.