Chapters

00:38 – Childhood in Ivory Coast and street food memories

03:14 – Turning passion into a chef’s career

04:55 – Defining Afro-fusion cuisine

06:55 – Life between Paris and London

11:33 – MasterChef experience and lessons learned

17:19 – Impact of the show on career and clients

19:19 – Advice for young chefs: resilience, teamwork, and passion

26:38 – Reflections on Gordon Ramsay’s style

30:25 – Founding Douceurs d’Ivoire and catering work

32:55 – Tea, koutoukou liqueur, and new product ventures

36:55 – The origin of jollof rice debate

You can learn more about Paule on her Instagram page.

Episode Chapters

00:00 Journey to Nova Scotia

02:21 Exploring Pier 21 and Its Significance

04:59 The Intersection of Food and Immigration

07:46 Exhibit Highlights: Eat, Make, Share

10:00 Cultural Significance of Canadian Cuisine

12:25 The Role of Indigenous Foods

14:48 Coffin Ships and Historical Context

17:32 The Evolution of Canadian Culinary Identity

Visit Sara on LinkedIn here.

Visit the Eat, Make, Share: A Taste of Immigration show in Halifax, Nova Scota in 2025. Learn more here.

1. Local Connection is Key: Siham emphasizes the importance of involving local people and communities in creating authentic travel experiences that reflect Morocco’s true culture.
2. More than Sightseeing: Her tours focus on immersive, hands-on experiences—such as cooking classes, tea ceremonies, and visits with local producers—that tell the story of Morocco through food.
3. Personal Passion: Siham’s love for storytelling, food, and people led her to leave a more traditional career path and start her own business centered around meaningful travel.
4. Culinary as a Cultural Gateway: She believes Moroccan food is not just about flavors, but a lens into heritage, history, and identity.
5. Supporting Local Artisans: Siham prioritizes working with small producers and artisans, ensuring her tours directly benefit the communities visited.
6. Women in Tourism: As a female entrepreneur in Morocco’s tourism industry, Siham has faced and overcome challenges, and she actively supports empowering women through her work.
7. Beyond Marrakech: While many tourists flock to Marrakech, Siham encourages exploration of lesser-known places like the Rif mountains, the Sahara, and Berber villages.
8. Farm-to-Table Focus: Tours are intentionally curated to include farm visits, showcasing local ingredients and traditional preparation methods.
9. Sustainable Storytelling: She believes that telling the stories of people, places, and products is crucial for preserving culinary heritage in the face of globalization.
10. Experiences with Heart: What sets her company apart is the emotional connection travelers feel—they don’t just visit Morocco, they connect with it.

You can learn more about Siham and her company here:

Morocco Travel Organizer website

Instagram

LinkedIn

Some of the points we discussed include:

• Jamie’s personal journey from Canada to Tunisia via a love of Arabic culture and music.
• The challenge of low global awareness of Tunisian food compared to Moroccan or Lebanese cuisine.
• Tunisia’s historical focus on beach and desert tourism, with limited support for culinary tourism.
• Creative food experiences designed by Jamie’s company, including olive oil tastings and cooking with local chefs.
• Collaborating with artisans to turn traditional food production into immersive travel experiences.
• The difficulty of marketing Tunisian cuisine in France, where it’s often seen as lowbrow or ordinary.
• Discussion on how fine dining (like Michelin starred restaurants) does not reflect true value in culinary culture and heritage.
• Reflections on tourism trends shifting toward authenticity, sustainability, and deeper cultural engagement.
• The historical layering of Tunisia’s cuisine - from Roman to Ottoman to African influences.

You can learn more about Jamie and his company, and get in touch with him through these links:

https://www.facebook.com/SawaTaste

https://www.instagram.com/sawatasteoftunisia/

https://sawataste.com/eng/

https://www.linkedin.com/company/sawa-taste-of-tunisia/

Highlights

• Arizona agriculture is a $31.9 billion industry.
• Yuma, Arizona is known as the lettuce capital of the U.S.
• Arizona produces high-quality durum wheat for pasta, which is exported to Italy, among other places.
• Agritopia Farms is a best practices model for urban agriculture.
• Education is key to connecting children with agriculture.
• Sustainability practices are essential for future farming.
• Food security is a critical issue in agriculture.
• Local farms can provide fresh produce to communities.
• Community engagement is vital for urban agriculture.
• Growing herbs at home is a great way to start gardening.

Chapters
00:00 Understanding Arizona Agriculture
10:01 The Story of Agritopia Farms
20:10 Urban Agriculture and Community Engagement
29:58 Sustainability and Future of Agriculture

Meet Christy
LinkedIn profile
Agritopia Farm website

Allison Zinder's website

Allison Zinder on LinkedIn

Links

https://www.thepizzagarage.com/

https://www.instagram.com/audreyjanespizza/

Visit Valentina's Pizzeria

Meet Joe on YouTube

See Joe in action and his award-winning pizzas on Instagram.

This episode sponsored by the World Food Travel Academy, training and certification for culinary tourism professionals.

www.missallergicreactor.com

Allie's courses: https://allie-bahn-teaches.teachable.com/p/home

https://www.instagram.com/miss_allergic_reactor

Dos Sucres Restaurant in Cuenca, Ecuador