Today we speak with Cole Carothers and Shilpa Nandwani, co-founders of Khao'na Kitchen, a Brooklyn-based worker owned collective run by women and nonbinary QPOC offering wellness coaching, educational workshops curriculum, and Indian + Filipino catering with a healthy twist. Food Without Borders is powered by Simplecast.

Haiti-born Nicky Marcelin is the chef and founder of Epicurious Safari, a food experience company that curates intimate culinary events rooted in the African Diaspora. Tune in to hear Nicky tell her story of being an immigrant in the food industry. Food Without Borders is powered by Simplecast.

Puerto Rican activist Michelle Carrera founded Chilis on Wheels in 2014 when she couldn’t find a soup kitchen in NYC that served vegan meals. The non-profit has grown from her small kitchen to over ten chapters of volunteers across the US, including Puerto Rico and Hawaii, sharing warm meals, clothing...

Born and raised in NYC, Amy Quichiz is the founder of Veggie Mijas, a national collective for women and non-binary people of color that's rooted in the intersection of race, gender identity, class, sexuality and veganism. Amy talks about the pervasive whiteness in mainstream feminism veganism, making her family's...

Iraqi-born Reem Rahin Hassani, co-founder of Numi Organic Tea, talks about starting an organic fair trade company with her brother that supports labor equity in the tea industry. She's joined by Jane Franch, Numi's director of strategic sourcing and sustainability. Food Without Borders is powered by Simplecast.

Chef Saul Montiel of Cantina Rooftop came to NYC from Atotonilco el Grande, a small town in Central Mexico, at age 15 and worked from dishwasher to executive chef. He preserves Mexican history through its cuisine and pushes back on decades of US commercialization of Mexican food. Food Without Borders...

Caracas-born chef Adriana Urbina left Venezuela to study culinary arts in France, Spain, and NYC where she started a restaurant and hospitality group and became a 3X champion of Food Network's Chopped. On today's episode, we'll discuss Chef Urbina's heritage and culinary achievements as well as her activism in women's...

In our first episode of Season 5, we’re joined by Saigon-born Henry Trieu, chef and founder of Falansai. Henry came to the US as a refugee and worked in restaurants spanning French, Chinese, Vietnamese cuisine before opening Falansai in Bushwick, where he makes globally-influenced Vietnamese street food under a...

Raised in East New York, 22-year-old Francesca Chaney grew up in an apartheid food desert with limited access to affordable plant-based foods. Connecting the ties between food, holistic wellness and economic equity is the driving mission behind her restaurant, Sol Sips, a vegan eatery in the heart of Bushwick, Brooklyn...

Ysanet Batista is the founder of Woke Foods, a food justice worker-owned cooperative that uses plant based food and farming as a tool of empowerment for people in her community to heal from trauma, engage in community activism and decolonize their diets. A queer Black-Dominican woman raised between Harlem, Florida...