This episode is part of a special series in collaboration with Gastronomica: The Journal for Food Studies

During Covid-19, Black-owned businesses have been affected more than their white counterparts. Not only are they losing revenue because of the virus, but long standing issues like discriminatory lending practices and undercapitalization have made financial relief harder to come by.

While taking French classes at the University of California-Berkeley, Whitney Otawka responded to an ad for a waitress position at a local French creperie.

One of the topics that keeps coming to us is wellness, life-work balance and the betterment of restaurant culture.

“There’s no genre of American cuisine as storied as Southern,” according to Rob Newton, Southern born chef/restaurateur, and now cookbook author.

Chef Edgar Pendley of Nashville's Urban Grill joins host Eli Sussman for a chat around the Springer Mountain Farm campfire at Charleston Wine + Food.

Michael is a noted culinary and cultural historian and the creator of AFROCULINARIA, the first blog devoted to African American historic foodways and their legacies.

Women of African descent have contributed to America’s food culture for centuries, but their rich and varied involvement is still overshadowed by the demeaning stereotype of an illiterate “Aunt Jemima” who cooked mostly by natural instinct.

Kim Floresca is co-­executive chef of [ONE] Restaurant in Chapel Hill, North Carolina. [ONE] is an innovative spot that "brings the art of microgastronomy" to the South. Floresca has an impressive resume and has worked at Per Se in New York and El Bulli in Roses, Spain.

This week on Japan Eats host Akiko interviews the former bartender of Le Bernardin, Brian Matthys, about his love of the Japanese distilled beverage, shochu.