Murielle is one of those people that redeem social media for me. When I first found her account, she was so warm in welcoming me to the food photography community, she even generously agreed to take time to get on the phone with me to talk about her experiences as a brand photographer and recipe developer. 

That conversation was pivotal in my decision to go in a different direction and start this podcast. As I saw Murielle post about her childhood in Congo, her transition to Canada, being vegan, and the love and admiration she has for her mother, I knew I wanted to have her on as a podcast guest. 

Given the limited knowledge that I had of her life experience, I was shocked when she sent over neither a Congolese nor Canadian dish. Instead, I received a recipe for Vegan Shuba - a version of a classic Ukranian dish! 

Quick note before we begin - this episode will focus on her story and this dish and Friday I’ll be releasing an episode that is solely our conversation about veganism. I’m equally excited to share BOTH of these episodes!

Highlights

Life and food in Congo

Murielle's transition to Canada

Her journey to self-acceptance as a woman of color

Living in a bilingual city

Murielle's amazing mother

Grocery shopping with her mother

Becoming a food photographer

Listen to Murielle

Murielle's Storied Recipe: Vegan Shuba

https://thestoriedrecipe.com/shuba-recipe/

More Guests with African Heritage

More Vegan Recipes

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How To Contact Murielle

Email: [email protected]

Website: www.muriellebanackissa.com

YouTube: Murielle Banackissa

Facebook: www.facebook.com/murielle.banackissa

Instagram: @muriellebanackissa

Murielle is one of those people that redeem social media for me. When I first found her account, she was so warm in welcoming me to the food photography community, she even generously agreed to take time to get on the phone with me to […]

For Lauren and her sister Jenny, Purim is about two things: hamantaschen and remembering their mother, Maxine. Every year without fail, these two sisters gather to carry on their mother’s tradition of making hundreds of Hamantaschen to share with their expectant, grateful children and community. And I can see why their children and neighbors treasure this tradition - these soft, flaky, triangular cookies are three bites of perfectly balanced crust and sweet (but not too sweet!) filling.

Highlights

Maxine's adventurous, inclusive approach to food

What Lauren did when other kids were coloring

The annual Hamantaschen-making tradition

The one time Lauren made hamantaschen in July

Who eats all these hamantaschen?

Food = stability for kids

Listen to Lauren

Lauren's Mother's Classic Hamantaschen Recipe

https://thestoriedrecipe.com/best-hamantaschen-recipe/

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For Lauren and her sister Jenny, Purim is about two things: hamantaschen and remembering their mother, Maxine. Every year without fail, these two sisters gather to carry on their mother’s tradition of making hundreds of Hamantaschen to share with their expectant, grateful children and community. […]

An American-born Ukranian named Lydia reached out to me in December. She wrote, “I love the concept of this podcast. Our memories are so tied up with food.

I found my entire family in a Ukranian village. When I turned around, there on the table were the same foods I had grown up eating.” I was immediately intrigued and wanted to hear more of this story.

As Lydia shared this beautiful story centered around Varenyky (otherwise known as pierogies), I learned why she is so very proud to call herself Piotr’s Granddaughter. I also came to understand how proud Piotr would be of his granddaughter Lydia.

Highlights

Verynyky/Pierogis

Why Lydia keeps a piece of coal on her kitchen windowsill

Working in Ukraine after the wall fell

Finding long-lost family

Trading shots of homemade vodka with a dying woman

Lessons for adoptive families

Listen to Lydia

Lydia's Storied Recipe

https://thestoriedrecipe.com/ukranian-varynyky-recipe-pierogis/

Related Episodes

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An American-born Ukranian named Lydia reached out to me in December. She wrote , “I love the concept of this podcast. Our memories are so tied up with food. I found my entire family in a Ukranian village. When I turned around, there on the […]

Around this time last year, I first learned of semla. These fragrant, airy spiced buns are stuffed with hidden pockets of almond paste or jam and piled high with whipped cream.

They are made only one season out of the year - to celebrate Fat Tuesday. The Swedish and the Finnish each have their own slightly different versions of semla. Who better to teach us about both than a Finnish chef trained in Stockholm, Sweden?

Chef Mikko Kosonen owns the DC restaurant Mikko Nordic Fine Food, which just happens to have 134 reviews and 5 stars on Google. Among other clients, Chef Mikko caters for the Finnish and Swedish embassies. For the second year running, Chef Mikko is running a competition to see which semla sells the best.

I’m thrilled that Mikko took the time to explain to me the finer points of semla as well as his dogged journey toward becoming a successful, highly sought-after chef.

Highlights

Swedish vs. Finnish Semla

How a childhood in the Finnish countryside led him to a career as a chef

The cuisines in different regions of Finland

The effects of climate change on Finnish cooking

Shrove Tuesday traditions in Finland

Chef's best tips on making semla

Listen to Chef Mikko

Chef Mikko's Famous Semla Bun Recipe

https://thestoriedrecipe.com/semla-recipe

Related Episodes

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How To Contact Chef Mikko

Website: www.chefmikko.com

Facebook: facebook.com/ChefMikkoCatering/

Instagram: @chefmikko

Around this time last year, I first learned of semla. These fragrant, airy spiced buns are stuffed with hidden pockets of almond paste or jam and piled high with whipped cream. They are made only one season out of the year – to celebrate Fat […]

Together, Seth Greenberg and his father baked for a combined 80 years at their iconic NYC Bakery!

In this Valentine’s episode, Seth and his girlfriend Corinna came on together. They share a nostalgic classic cookie dough used for at least 3 desserts in the classic bakery: jam thumbprints, Valentine’s heart cookies, and well as chocolate-dipped cookies.

They also teach us lessons from Seth’s dad, who set up shop in New York after World War II. For 50 years he provided residents with baked goods for their most cherished events and life lessons to Seth. What an honor to have Seth and Corinna on today!

Highlights

How WWII and the US Army launched the career of Seth’s dad

Wise words from an artisan who handcrafted over 2 MILLION “schnecken”

Seth’s first job in the bakery - at just 5 years old

The values Seth learned from the employees at his dad’s story

The evolution of rent, costs, and running a business in NYC

The importance of quality ingredients in baked goods

Tips from a master baker on making sugar cookies

Listen to Seth

Seth Greenberg's Storied Recipe

https://thestoriedrecipe.com/valentines-day-sugar-cookies/

Related Episodes

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How To Contact Seth

Website: www.sethgreenbergsjustdesserts.com/

Facebook: www.facebook.com/Seth-Greenbergs-Just-Desserts/

Instagram: @bakegreenbergny

If there was ever a “tried and true” recipe, consider that Seth Greenberg and his dad have been baking for over a combined 80 years at their iconic NYC Bakery! For this Valentine’s episode, Seth and his girlfriend Corinna come on to share a nostalgic […]