Armando Fuentes is a clinical psychologist who leads workshops and seminars focused on mental health, diversity, equity, and inclusion. On this episode of ITS, Armando and Ali discuss why DEI work is important, especially as early-stage companies begin to shape their values, and how to approach it. Heritage Radio Network...

This episode is part of a special series in collaboration with Gastronomica: The Journal for Food Studies, hosted by Gastronomica editorial collective member Krishnendu Ray. Alison Hope Alkon and Rafi Grosglik discuss representations of race in food media. Drawing on examples from contemporary popular culture, they explore how the medium...

Many of us probably have family recipes that have been passed down from generation to generation. These recipes, which have transcended time, are a reminder of how elders in our family tree continue to have lasting influences on our lives, even and especially in a time of isolation. This week...

Preeti Mistry, chef-activist best known for their restaurant Juhu Beach Club, has been fighting injustice since a kid named Aaron pushed them too far in middle school—and they pushed back. As the food industry cracks under the strain of COVID and reimagines ways to confront systemic racism, Preeti offers a...

This week on Beer Sessions Radio, Jimmy welcomes Marcus Baskerville the founder of Weathered Souls Brewing and the creator of the Black is Beautiful Stout, a collaboration centered on racial justice that has reached nearly 1,000 breweries worldwide. Marcus initially thought he would just make the stout at his own...

Often blamed for the rising rates of obesity and diabetes among black Americans, fast food restaurants like McDonald’s have long symbolised capitalism’s villainous effects on our nation’s most vulnerable communities. But how did fast food restaurants so thoroughly saturate black neighbourhoods in the first place? Historian Marcia Chatelain whose new...

On the latest episode of Inside Julia’s Kitchen, host Todd Schulkin speaks with Tanya Holland, the executive chef and owner of the Brown Sugar Kitchen restaurants in northern California. Todd and Tanya discuss how her classic French training informs her soul food and the challenges facing female chefs and chefs...

Gaik Cheng Khoo's (author of Eating Together) research exists at the intersection of food and race, culture, and identity. In this episode, we discuss what it means to be ""modern Malaysian"", the South Korean hansik globalization campaign, and frozen durian foodways. She is a professor at the University of Nottingham...

Professor of History at Yale University, Paul Freedman, is also the author of Ten Restaurants that Changed America (W.W. Norton, 2016). We discuss the ten selected restaurants, and how each restaurant reveals a wider story of race and class, immigration and assimilation in America. Meant To Be Eaten is powered...

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...