Lisa Marie Donovan struggled against poverty, sexism, insecurity, family history to achieve success on her own terms and to tell her story in the recently published book,

Carolina Saavedra is a chef, activist and educator who works both at Stone Barns Center in Westchester and at La Morada, her family's restaurant in the South Bronx.

Is failure the best teacher? In this episode of Speaking Broadly, writer and Director of Finance at Sea Creatures Alex Pemoulie traces the arc of her relationship with failure.

Philadelphia Inquirer food editor Jamila Robinson learns leadership lessons from her everyday life, whether as a violinist realizing everyone needs to be "bowing in the same direction"; as a skater, remembering to stay centered to accomplish seemingly impossible feats; or as a patient, listening

Rozanne Gold is likely best known for cooking for her series of books that taught us how to cook with 3 ingredients—ideal in the time of COVID19. But what might be even more powerful now, is her current work: acting as an end of life doula and writing poetry.

We have the pleasure of talking with the incomparable Dana Cowin on this week's episode.

Teacher, scholar, cook, author, historian, traveler, curator, lecturer, Dr. Jessica B. Harris is an expert on everything from the foods of the African diaspora to the history of enslavement.

What happens when two food industry people meet, fall in love over Michelin starred meals, then come back to earth, launch separate, ambitious restaurant businesses and get married?

In light of the onslaught of articles calling for cutting back on meat consumption, host Dana Cowin talks to one of the country's pre-eminent butchers, Philadelphia-based Heather Thomason of Primal Supply Meats about her chosen career.

The exquisite variety of pasta today is because of the ingenuity of women in Italy who experimented with semolina and water every day, according to Evan Funke, renowned chef-owner of Felix and author of “