A two part show. Second half features The Black Art jazz Colective, with All-star band founders Wayne Escoffery and Jeremy Pelt on the importance of celebrating Jazz as Black music, being positive role models and fantastic compositions inspired by African American icons. First Half of show, a story on Water Harvesting.

Passionate conversation about transforming communities and businesses through radical relationship building at Foodlab Detroit.

Chef Bun Lai of Miya's Sushi takes us foraging for weeds, talks climate change, gut health and cracks jokes while making sushi in his family's 35+ year old restaurant.

4 fab folks dish their food adventures in CT. An incredible new Ice cream trail with Tagan Engel, vegan soft serve with Babz Rawls Ivy, pow wow foods with Mohegan food expert Rachel Sayet, and Acclaimed Chef Franco Comacho shares his favorite spots to eat with his daughters, french pastry, BBQ and a slammin new taco joint.

Growing community, food and beauty in a former vacant lot in the Hill neighborhood of New Haven, CT. An interview with gardener, activist and grandma, Jamilah Rasheed. 

2 part show: Theater of the oppressed NYC sparks policy changes & a gardener, activist & grandma grows food, community and beauty in a former vacant lot.

Sanctuary Kitchen is a new organization in New Haven, CT that helps refugee cooks teach cooking and start food businesses. Hear from founder and nutrition educator Sumiya Kahn, and talented Syrian refugee cook Fatema.