Afros+Knives

  Afros and Knives, raising the visibility of black women working, leading, and innovating in food, wine/beer and hospitality.    

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Ep 45: Chayil Hyland + Hasanah Sabree

Chayil Hyland

Co-Creative Director of Pass the Spatula Volume 1. Food and Finance High School alum.

Lover of all things green tea, and passionate about food and hospitality.

Instagram @chayil.co

Hasanah Sabree

Co-creative Director of Pass the Spatula No.1, a Food and Finance High School Alum, and a passionate young chef.

She is passionate about fashion as much as cooking and loves to express herself through social media, preferably Instagram and youtube.

Instagram: @ad_eola_

YouTube: Haswaa

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Ancestors and Alcohol with Bryana Sherman

Brie Sherman is creative the voice behind the Ancestors and Alcohol brand. She is a herald of Black experiences. She reviews Black-owned spirit brands while sharing her genealogy journey and stories of Black Joy. She also slangs brownies and simple syrups @briesartisangoods as well. I love to bring Black people together through our stories and alcohol and show how resilient we've been through the ages.

There is so much that can be learned from delving into your family history, but you’ll likely hit a wall at some point because of the colonizer’s brutal attempt at the decimation of black culture, black language, black names, and Black religion. Though, that is even more reason to dig as deep as you possibly can. Black ancestry, alcohol reviews, and pantry treats; this eclectic mix encompasses the specialties of our guest on today’s show, Brie Sherman. Our conversation covers some of the most pertinent topics of our time; capitalism, colonization, colorism, and coronavirus. And it will make you feel heartbroken, furious, and inspired all at once. Can you imagine what our country would look like if a Black woman as president of the United States?

We can, and we like what we imagine.

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Preserving Food Culture, With Authenticity with Kiano Moju

Episode Takeaways

•   The evolution of Kiano’s career in the culinary space.

•   Kiano explains what she is hoping to achieve through her company, Jikoni.

•   Time Kiano spent in Kenya and how this sparked her love for everything to do with food.

•   A hugely important realization that Kiano had when she filmed her uncle’s wedding in Kenya.

•   Recipe keeping; changes that have occurred in this practice over time.

•   How Kiano is intending to grow Jikoni.

•   A note on writing headnotes for recipes.

•   The issue of food access.

•   What the food media industry should learn from the music industry.

•   Problematic trends that Kiano is seeing in the food media space.

•   Working in “the machine”; what this means, and why we need to get out of it.

•   Experiences of black business owners when their companies are promoted without their consent.

•   The importance of retaining your authenticity, whatever creative industry you work in.

•   Higher risks lead to higher rewards; many people seem to have forgotten this.

•   Media companies’ tendency to “other” certain types of food, and how Kiano is working to change this narrative.

•   What is going on behind the content we see on our screens in terms of diversity, or a lack thereof.

We are at risk of losing so much rich culinary heritage if we don’t start documenting it properly, so Kiano Moju, our guest on today’s show, is on a mission to do just that. Through her company, Jikoni, Kiano and her team have created a space for people to become active participants in the telling of their food-related stories. Kiano talks about the vision she has, and the way she hopes it will revolutionize the way people think about food from cultures other than their own. Kiano’s love for food began on her grandparents’ farm in Kenya it was the place where she had her first major realization about the importance of preserving traditions linked to food. We talk about some of the biggest names in the food world, and why you should not be trying to emulate them; too many creatives get trapped in “the machine” which may lead to more views and more followers, but at what cost? We also get Kiano’s perspective on risk-taking, the lack of diversity behind the scenes of much of the content that we consume, and why promoting brands without their consent can do more harm than good.

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Finding Joy with Dr. Jessica Harris- High on the Hog

Follow Dr.Harris:

According to Heritage Radio Network, there’s perhaps no greater expert on the food and foodways of the African Diaspora than Doctor Jessica B. Harris. She is the author of twelve critically acclaimed cookbooks documenting the foods and foodways of the African Diaspora including Iron Pots and Wooden Spoons: Africa’s Gifts to New World Cooking, Sky Juice, and Flying Fish Traditional Caribbean Cooking, The Welcome Table: African-American Heritage Cooking, The Africa Cookbook: Tastes of a Continent, Beyond Gumbo: Creole Fusion Food from the Atlantic Rim. Harris also conceptualized and organized The Black Family Reunion Cook Book. Her book, High on the Hog: A Culinary Journey from Africa to America, was the International Association for Culinary Professionals 2012 prize winner for culinary history. Her most recent book is My Soul Looks Back: A Memoir.

In her more than four decades as a journalist, Dr. Harris has written book reviews, theater reviews, travel, feature, and beauty articles too numerous to note. She has lectured on African-American food and culture at numerous institutions throughout the United States and abroad and has written extensively about the culture of Africa in the Americas, particularly the foodways. In the most recent edition of the Encyclopedia of American Food and Drink, author John Mariani cites Harris as the ranking expert on African American Foodways in the United States.

Courtesy of www.africooks.com

High on the Hog: How African American Cuisine Transformed America

In the moving four-part docu-series High on the Hog: How African American Cuisine Transformed America, food writer Stephen Satterfield embarks on a vibrant and powerful culinary journey alongside chefs, historians, and activists that celebrates the courage, artistry, and resourcefulness of the African American people.

EPISODES: 4 episodes x 60 mins

EXECUTIVE PRODUCERS: Roger Ross Williams, Geoff Martz, Craig Piligian, Sarba Das, Fabienne Toback, Karis Jagger

SERIES PRODUCER: Shoshana Guy

HOSTED BY: Stephen Satterfield

BASED ON THE BOOK: High on the Hog by Jessica B. Harris

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Call Me Chef, with Rhonda McCullar

What does it mean to be a chef, a woman, a sister, or a mother? These are the questions that Rhonda McCullar, our guest on today’s show, is on a mission to find answers for, for herself. In her first-ever interview, Rhonda candidly shares her vulnerabilities, the challenging experiences that have led her to where she is today, and her plans going forward. Rhonda started out her working life as a biology teacher and she has transferred many of her learnings from the science field into the culinary one. This seemingly unlikely combination has been fundamental to Rhonda’s success, as has her ability to persevere through hard times. Rhonda is determined to bring awareness to the culinary world about holistic eating and giving back to the community, and this is a passion we can wholly get behind! In today’s discussion, we get into what it means to be a black, female chef in an industry that has largely ignored our demographic in the past, and how Rhonda has managed to overcome the feeling that she doesn’t belong in the space and take ownership of her well-deserved title: Chef. 

Key Points From This Episode

Rhonda shares how she is feeling during her first-ever interview! 

How Rhonda’s mom influenced her life and her career path. 

How tragedy struck Rhonda’s family after graduation and how it altered the course of her life.

Rhonda’s first job, and when she made the decision to enter the culinary world.

Where Rhonda worked in her first culinary role.

What drew Rhonda to Uchi.

The role that Rhonda’s science background plays in her job as a chef.

Why the ability to problem solve is such a vital skill for a chef.

Indications that Rhonda is finding her own self-expression in the food industry.

Similarities between Rhonda and Tiffani’s life paths. 

Rhonda’s hesitation to call herself a chef at first, and how her mindset has changed.

Awareness that Rhonda hopes to bring to the food world.

What Rhonda loves about working at Uchi.

People who Rhonda gets her inspiration from. 

Rhonda’s definition of success.

The passion that Rhonda feels about giving back to her community, and the ways that she does this.

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Bonus Episode: Dr. Gail Myers

Dr. Gail Myers is a cultural anthropologist who earned the Doctorate in Anthropology from Ohio State University, the Masters in Applied Anthropology from Georgia State University, and the Bachelors in English from Florida State University. She is also the Co-founder of Farms to Grow, Inc, and has been advocating for African American farmers for more than 20 years.  Dr. Myers began researching African American farmers while at Ohio State University in 1997.  Her passion for Black farmers developed as a result of hearing stories of their loss and struggles without recognition for their contributions.  Myers is considered an expert in the anthropology of African American farming. In 1920, there were 920,000 black farmers in the United States, although many of those were sharecroppers and tenant farmers.  Today there are 42,000.  Dr. Myers' overarching goal is to preserve the stories and honor the legacy and the lives of African American farmers.

Rhythms of the Land

Rhythms of the Land is a multimedia documentary project by cultural anthropologist/filmmaker Gail P. Myers, Ph.D. In the Summer of 2012, Dr. Myers, drove 10,000 miles in four weeks to cover 10 southern states (South Carolina, North Carolina, Georgia, Tennessee, Texas, Alabama, Mississippi, Arkansas, Louisiana, and Florida) interviewing over 30 African American sharecroppers, tenant farmers, and 3rd to 5th generation farmers. Each interview represents generations of cultural traditions, family farming, and a farming philosophy that honors farming land, sustainability, their communities, and unimaginable perseverance despite predatory lending practices and policies levied against them. Hearing their stories will honor these US farmers, sharecroppers, and gardeners and spotlight the connection between biological and cultural diversity that connect us to our roots, especially our future farmers, and youth. The film will spotlight an array of farmers, rice growers, hog ranchers, dairy ranchers, barefoot farmers, sharecroppers, basket-weavers, shrimp farmers, vegetable farmers, and gardeners, each sharing their memorable stories with us for the first time.

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Sharing African American History Through Hospitality with Kristin Kitchen, Sojourn Heritage Accommodations

Key Points From This Episode:

•   Kristin and her history with the Six Acres property where she runs her B&B.

•   How the history of the Six Acres property informs Kristin’s approach to hosting guests.

•   Kristin’s thoughts on her commitment to sourcing products by Black-owned businesses.

•   How Kristin weaves Black histories tied to the locations of her restaurants into her design choices and the guest experience.

•   How Kristin’s business choices tie into the growing heritage tourism movement.

•   Questioning norms and Kristin’s thoughts on Blackness being branded in negative ways.

•   Perspectives on luxury and a story about a travel writer who appreciated her experience at Six Acres.

•   How the pandemic is challenging us to find new ways of inhabiting our spaces.

•   The role of Kristin’s team in building her brand and how a common value system drives them.

•   Thoughts on telling Black stories and excitement for what is in store for Sojourn.

Today’s guest is Kristin Kitchen, Founder and CEO of Sojourn Heritage Accommodations, talking about how she is using hospitality to share African American history and inspired community building. Sojourn is a heritage tourism brand where luxury meets history, with a vision to share the rich past of African Americans across the country through art, jazz, wine, and food in a uniquely diverse hospitality setting.

The first property Kristin acquired is now the Six Acres Bed & Breakfast, a house in the Underground Railroad Network, which she converted into a very successful hospitality business in Cincinnati, Ohio. This was the first in Kristin’s brand of boutique hotels that blend the intimacy of a bed and breakfast with the amenities of a first-class hotel. Our conversation begins with the story of how Kristin found the Six Acres property and decided to convert it into a bed and breakfast that incorporated the rich history of its context into the guest experience.

We talk about Kristin’s decision to support Black-owned businesses through the products she sources and then dive into the importance of keeping African American history alive in the present. Our conversation explores the importance of defining luxury for ourselves and how this connects to the experience of basking in the beauty of our shared culture. We speak to Kristin about the importance of her team, the intersection of her business plan with the heritage tourism movement, and what is in store for the different locations that she currently has under operation.

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The Five Minute Interview with Amber Mayfield

How do you define futurism in reference to your work?

For me, it's creating platforms for storytelling that normalize the inclusion of Black people in content about food, home, lifestyle, and luxury.

How are you recording your personal history for future generations?

I'm bringing people along for the journey. At 23, I launched what is now an events agency that services well-known corporate clients, and at 26 I launched a food magazine that I self-funded and brought to print for a market that has only just barely begun to acknowledge me in the space. These two endeavors were possible. So I want to use any platform that I can to share that journey and show Black people and particularly Black women what is really, really possible.

What does the future of your industry look like?

I hope the future of my industries (industries plural because I operate in a hybrid of hospitality (as an event producer) and food media (as a magazine publisher) look more diverse and less elitist. I hope we are creating spaces for culture and conversation to really thrive. I hope the entire community is thriving.

What did you learn about failure as a child? What what you tell your younger self about failure now?

I've failed at so many things. And I've gotten so many things wrong. For so much of my life, I've aimed for perfection. It's a terrible habit that I picked up as the Black girl in a predominantly white neighborhood. In my mind, my Blackness was already working against me so everything else I did needed to be perfect. These days I am constantly working to correct that now. I would tell my younger self not to shrink for anyone; perfection is not real, and their opinion doesn't matter.

If you were asked to teach a class what you title it?

Start Niche, Go Broad: How I built a brand from a love of dinner parties.

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Producing an Olive Oil Legacy with Skyler Mapes

Olive oil goes beyond the brand you find on the shelf. It’s about where it comes from, what it tastes like, and the passion that’s gone into producing it. Very few people have actually tasted ‘the good stuff, “and it’s only once you’ve tried it that you can truly understand what olive oil can offer. Today, we sit down with Skyler Mapes, an American architect who reinvented herself halfway across the world to produce an ancient delicacy. Skyler currently resides on a 300-year-old farm in Calabria, Italy, with her husband Guiseppe. In our conversation, we find out from Skyler about her transition into the world of olive oil, as she tells us about the serendipitous events which led her to Italy. She touches on how she came to be involved with Guiseppe’s family farm, and the ethos that comes with farming olives and other foods in Italy. As we dive deeper into the topic, Skyler notes how she strives to set her brand apart from the rest, and details her approach to branding and appealing to a cross-generational market. We then come back to the topic of production, with Skyler sharing the journey an olive takes to become extra virgin oil. We learn about the process and testing, and why her work is so labor-intensive. Toward the end of the show, Skyler talks about the finished product and describes how you can perform your own olive oil tasting; the proper way. For more on Skyler’s inspiring story, how to identify great olive oil, and much more, be sure to tune in with us today.

Take-Aways From This Episode:

Skyler shares her olive oil origin story, and why producing at scale was never part of her plan.

Hear how an architecture internship introduced Skyler to her husband, Guiseppe.

Skyler tells us what she enjoyed and disliked about the architecture industry.

The factors that led Skyler to leave the architecture industry.

Skyler shares why it is so important to have diversity within the same industry.

Why limiting people’s choices stops their ability to be discerning about what they are eating.

How the Italian government embraces farming through favorable tax regulations.

Skyler shares her olive farm’s rich family history and how they’re positioned in the olive oil market today.

We hear the stark reality of Italy’s poverty and third-world traits.

Skyler touches on her goal to create a luxury brand that appeals to all generations.

We talk to Skyler about the varieties of olive oil produced on her farm.

Skyler gives insider detail on the production of olive oil, contrasting farmers and producers.

Find out what a day’s work is like on Skyler and Guiseppe’s olive farm.

Find out how you can start consuming healthier, better olive oil.

Links Mentioned in this Episode

Skyler Mapes on LinkedIn

Skyler Mapes on Instagram

EXAU Olive Oil

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The Brand Story Workshop | presented by the Afros and Knives Collective

A brand story is more than content and a narrative. The story goes beyond what’s written in the copy on a website, the text in a brochure, or the presentation used to pitch to investors or customers. Your story isn’t just what you tell people it’s also what they believe about you based on the signals your brand sends. The story is a complete picture made up of facts, feelings, and interpretations, which means that part of your story isn’t even told by you.

In this workshop, we are going to work through the process of creating your personal or company brand story. By the end you'll have a brand story that is more than a valuable marketing asset, it will be your brands guiding principles impacting every facet of your business.

All Afros and Knives Collective members receive 10% off

*Tribe Bundle members receive 25% off

*Premium memberships get access to all events complimentary.

!! Before you check out be sure to RSVP at www.afrosandknives.mn.co, and receive your discount code in your inbox.

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a conversation with Shelley Worrell

Seasonal Sponsor | Ten Speed Press

If you’ve started to make your gift list, be sure to add cookbooks to the mix. They are the gift that keeps giving. Ten Speed Press has released some amazing titles this year….one of a few saving graces of 2020. 

Vegetable Kingdom by Bryant Terry, complete with a tool and pantry guide and a dope ass soundtrack, available on Spotify.

In Bibi’s Kitchen by Hawa Hassan, this cookbook goes beyond just incredible recipes it captures all the love and warmth of a grandmother’s love and honors the rich culinary contributions of women living in the Eight African Countries that Touch the Indian Ocean.

Jubilee by Toni Tipton Martin, a celebration of the unsung masters of American cooking and a collection of recipes from two centuries of African American cooking. 

Meet Shelley Worrel a Brooklyn native and the Founder + Chief Curator of caribBEING Shelley V Worrell. CaribBeing is a thriving cultural organization that stands at the crossroads of film + art + culture.

Shelley has produced over 200 public programs in partnership with top cultural institutions most notably BRIC, Brooklyn Historical Society, Brooklyn Museum, MoCADA, Municipal Art Society, Queens Museum and Studio Museum in Harlem. She has also taken caribBEING global with presentations in Poland, France, Barbados and most recently Haiti to present Brooklyn, Caribbean Capital of the World at the Caribbean Studies Association as an extension of her new initiative to develop a Little Caribbean in Flatbush & Crown Heights. For her work as a cultural entrepreneur, Shelley has been featured in domestic and international media including Brooklyn Magazine, Black Enterprise, Caribbean Life, Good Morning America, Guardian Media and hyperallergic.

Shelley’s Essential Caribbean Reading List

Sir V. S. Naipaul- Miguel Street

C.L.R. James

Eric Williams- From Columbus To Castro

Edwidge Danticat- Breath, Eyes, Memory

Frantz Fanon-The Wretched of the Earth

Derek Walcott- In a Green Night

Elizabeth Acevedo-The Poet X

Nicole Dennis Benn-Here Comes the Sun

Marlon James-Black Leopard, Red Wolf

Connect with Shelley + caribBeing

Shelly:

Instagram-@shelleyworrell | Email- [email protected]

caribBeing:

Instagram- @iamcaribbeing | Website: caribbeing.com

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a conversation with Charity Blanchett

Charity Blanchett, is the Founder and Creative Director of Dipping Spoon Foundation, a non-profit whose mission is identifying and cultivating the next generation of Indigenous and Black Women-Identifying, Non-Binary, GNC, and Femme culinary youth by providing and empowering aspiring chefs with a fully paid culinary scholarship, housing, and externships to attend the New Orleans Culinary and Hospitality Institute. Charity is also a recent awardee of the Vital Voices and Trèsemme Women's Leadership Incubator Fellowship Program.

In this week’s conversation, Charity shares what it was like growing up as a Black Indigenous Inuit Yupik woman in a small Alaskan town. She talks about how her parents instilled in her their pride in their respective cultures and how this unwavering self-worth helped her in the face of racism. Despite having been secure in who she was, Charity did not see women who looked like her represented in popular media. This lack of representation is what catalyzed the founding of the Dipping Spoon Foundation and we hear about the organizational vision and the support they offer their recipients. Our conversation also touches on the art of food and the need to create spaces for marginalized voices, battling white supremacy, the importance of asking for help, and Charity’s hopes for the future of the Dipping Spoon Foundation. When we create inclusive spaces in the food industry, we also create places for people to tell their stories and share who they are.

Charity Blanchett on Instagram

Charity Blanchett on LinkedIn

Dipping Spoon Foundation

Dipping Spoon Foundation on Instagram

Key Points From This Episode:

Charity’s dynamic background, being a Black Indigenous Inuit Yupik woman.

What it was like for Charity growing up in Wasilla, a predominantly white town. 

The role that Charity’s mom played in fostering her love of food. 

The impetus for starting Dipping Spoon Foundation and the organization’s mission. 

Some of the support that the Dipping Spoon Foundation provides recipients. 

Realizations that Charity came to about the lack of representation in the food industry. 

Representation matters in every industry; spaces have to be representative of the real world. 

Narratives that have been sidelined are important and sharing them fosters connection. 

Insights into white supremacy, its prevalence, and how Black people deal with it differently. 

What inspired the name, Dipping Spoon, and how Charity felt securing funding. 

Charity’s hopes for the future of Dipping Spoon Foundation. 

Even though imposter syndrome holds you back from asking for help, do it anyway. 

Links Mentioned in Today’s Episode:

NOCHI

Vital Voices Leadership Incubator

James Beard Foundation

Alex's Lemonade Stand

Scenario Radio

Essence

Vital Voices

Music Credits:

Intro: G3 Music- Track Title: Skyy Bluu

Outro: Evan Ballard- Track Title: Whole

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a conversation with Leigh-Ann Martin

Seasonal Sponsor | Ten Speed Press

If you’ve started to make your gift list, be sure to add cookbooks to the mix. They are the gift that keeps giving. Ten Speed Press has released some amazing titles this year….one of a few saving graces of 2020. 

Vegetable Kingdom by Bryant Terry, complete with a tool and pantry guide and a dope ass soundtrack, available on Spotify.

In Bibi’s Kitchen by Hawa Hassan, this cookbook goes beyond just incredible recipes it captures all the love and warmth of a grandmother’s love and honors the rich culinary contributions of women living in the Eight African Countries that Touch the Indian Ocean.

Jubilee by Toni Tipton Martin, a celebration of the unsung masters of American cooking and a collection of recipes from two centuries of African American cooking. 

Meet Chef Leigh-Ann Martin, a classically trained chef and food writer. In her food you taste a blend of her Trinidadian heritage and the influence of NYC. Her blog, Gasparillo Junction Blog – offers the reader recipes, tips, and tools that help them create delicious meals that are artfully designed and portioned for solo dining. “One of my missions is to re-introduce home cooking back into the lives of others, especially the average single lady or gentleman.”

After working at Butter Restaurant and The Darby Supper Club, she started an intimate pop-up dinner series called A Table For Four, creating dishes that merge her Trini upbringing with NYC’s culinary landscape. This led to her cooking at events and other pop-up dinners within the New York City area, Wisconsin, London and Grenada. She has been a contributing writer for Ark Republic, Cooking Sense and Tenderly Magazines and her work has been highlighted in A Hungry Society, The New York Times, Vittles, Eater and The Washington Post.

Connect with Leigh-Ann

Instagram

@chefleighann

Website

www.leighannmartin.com

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a conversation with Fawn Weaver

Seasonal Sponsor | Ten Speed Press

If you’ve started to make your gift list, be sure to add cookbooks to the mix. They are the gift that keeps giving. Ten Speed Press has released some amazing titles this year….one of a few saving graces of 2020. 

Vegetable Kingdom by Bryant Terry, complete with a tool and pantry guide and a dope ass soundtrack, available on Spotify.

In Bibi’s Kitchen by Hawa Hassan, this cookbook goes beyond just incredible recipes it captures all the love and warmth of a grandmother’s love and honors the rich culinary contributions of women living in the Eight African Countries that Touch the Indian Ocean.

Jubilee by Toni Tipton Martin, a celebration of the unsung masters of American cooking and a collection of recipes from two centuries of African American cooking. 

Meet Fawn Weaver. Serial entrepreneur, investor, USA Today and New York Times bestselling author, and one bad ass Black woman. She is a risk taker. And why not? Her risks are calculated and more often than not pay off in big ways. She doesn’t look back on old successes or failures, and keeps her eyes fixed squarely on the future.

She loves her life, adores her family and lives in the in the here and now..and right now she is rewriting the history of Uncle Nearest whiskey, the American spirit market, and building an incredible Black-owned brand as the CEO and Founder of Uncle Nearest Premium Whiskey, and she’s absolutely not stopping there.

For the second year in a row, Uncle Nearest is the most awarded American whiskey or bourbon. They have garnered 85 awards in 2020, including 8 Best in Class and 12 Double Gold, the coveted “World’s Best” by Whisky Magazine and Double Gold from the San Francisco World Spirits Competition.

They were honored as Wine Enthusiast's Spirit Brand of the Year.

Uncle Nearest 1856 earned a spot on this year's Oprah's Favorite Things list! And not only Oprah’s Favorite Things, but a separate list with the Queen herself saying, “Folks who love diversity in business and a superb drink will be glad to unwrap this gift."

Inc. Magazine honored Uncle Nearest with their Best in Business award.

Connect with Fawn + Uncle Nearest

Fawn Weaver

[email protected] |

Uncle Nearest Premium

Instagram- @unclenearest | www.unclenearest.com

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a conversation with Christopher Stewart

Seasonal Sponsor | Ten Speed Press

If you’ve started to make your gift list, be sure to add cookbooks to the mix. They are the gift that keeps giving. Ten Speed Press has released some amazing titles this year….one of a few saving graces of 2020. 

Vegetable Kingdom by Bryant Terry, complete with a tool and pantry guide and a dope ass soundtrack, available on Spotify.

In Bibi’s Kitchen by Hawa Hassan, this cookbook goes beyond just incredible recipes it captures all the love and warmth of a grandmother’s love and honors the rich culinary contributions of women living in the Eight African Countries that Touch the Indian Ocean.

Jubilee by Toni Tipton Martin, a celebration of the unsung masters of American cooking and a collection of recipes from two centuries of African American cooking. 

Meet Christopher Stewart, a classically trained chef, influencer, and tastemaker. She is the founder of the Mise Group, a chef and restaurant management group, specializing in helping small culinary brands and businesses get everything in its proper place. Be sure to subscribe to the Eating Fabulously blog and check out what Chris is doing with the Mise Group. 

“I HAVE FOOD RUNNING THROUGH MY VEINS ALONG WITH COFFEE & SEQUINS. I'M MAKING MY MARK IN THE CULINARY WORLD ON MY TERMS, WITH THE THICKEST SET OF LASHES ON, AND MY IPHONE IN HAND.”

Connect with Chris

Eating Fabulously:

Instagram-@eatingfabulously | www.eatingfabulously.com

The Mise Group:

Instagram- @themisegroup | www.themisegroup.com

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a conversation with Sukari Bowman

Toni Tipton-Martin is a culinary journalist and community activist and the author of the James Beard Award-winning The Jemima Code and Jubilee, named a James Beard Award winner and Book of the Year by the IACP. In Jubilee, Tipton-Martin brings these masters into our kitchens. Through recipes and stories, we cook along with these pioneering figures, from enslaved chefs to middle- and upper-class writers and entrepreneurs. With more than 100 recipes, from classics such as Sweet Potato Biscuits, Seafood Gumbo, Buttermilk Fried Chicken, and Pecan Pie with Bourbon to lesser-known but even more decadent dishes like Bourbon & Apple Hot Toddies, Spoon Bread, and Baked Ham Glazed with Champagne, Jubilee presents techniques, ingredients, and dishes that show the roots of African American cooking—deeply beautiful, culturally diverse, fit for a celebration.

Available now

*Correction: Sukari’s podcast is The Color of Wine not Love and Vines

“As a self-proclaimed “wine-o”, Sukari’s mission is to make wine more approachable. You won’t find any wine ratings or sliding scales on this blog. You will find out what Sukari is drinking and where she is drinking it. There will be wine and food and wine and music pairing suggestions (note: Suggestions, not Rules!). The overall experience you are having can affect how a bottle of wine or a meal tastes and how it feels going down. Here, we will focus on the experience, and will support you on where ever that experience takes you. Sukari is always looking to improve her tasting chops (which is always interesting!). She first learned about wine from her amazing Mom and continues to learn from weekly tastings (organized through wine stores and restaurants and those that she hosts on her own), tons of reading and her friends in the wine business. Sukari is a California girl, with a New Orleans soul, energy of NYC and the laid back elegance of the South, Atlanta to be exact.”—https://loveandvines.com/

Connect with Sukari:

Instagram | Facebook |Twitter

Listen to the Color of Wine Podcast

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a conversation with Eden Hagos

Vegetable Kingdom on Spotify

“Vegetable Kingdom is an altar to our Diasporic ancestors, a legacy offering to our children, and a shrine to the plant friends who nourish us. As a parent, I felt inspired by the ingenious ways that Bryant ‘Blackifies’ uncommon vegetables and makes them kid-friendly. As a Haitian, I felt particularly jubilant as I prepared spicy Pikliz to the steamy Creole love ballad ‘Ou Fe’m’ that Bryant paired with the recipe. As an overworked, time-scarce person, I appreciated the tips for advanced prep on the weekends and inclusion of efficient meals.”—Leah Penniman, co-director of Soul Fire Farm and author of Farming While Black

Available Now

Connect with Eden + Black Foodie

Facebook: wwww.facebook.com/BlackFoodie

Twitter: www.twitter.com/BlackFoodie

Instagram: @blackfoodie.co

“I founded BlackFoodie, an online platform, to help spotlight the best of African, Caribbean, and Southern cuisine from around the world.”

Eden Hagos is the founder of Black Foodie, a community and online platform shining a spotlight the best of African, Caribbean, and Southern cuisine from around the world.

“My passion is helping people to truly experience the rich culture of food and communal process that comes from the African diaspora.The secret lies in seeing the intersection of food, travel and culture through a Black lens. There are no other platforms that address these themes in the unique and informative way that I do.” BlackFoodie is the go to resource for anyone who wants to enjoy: - Delicious food and good vibes - Amazing cultural experiences - Unique storytelling: documenting people, places, cultures and flavors.