<a href="https://www.liberationcuisine.com/about">Chef Gabriela Alvarez</a> founded <a href="https://www.liberationcuisine.com/">Liberation Cuisine</a> in 2014 with the mission to feed movement work. She creates menus inspired by her Caribbean roots and works to support an equitable and healthy food system by sourcing ingredients from local farms owned by queer people of color who pay fair wages. Gabriela speaks about growing up on Long Island in a Puerto Rican home where food was used as medicine long before it was cool, mobilizing after Hurricane Maria, how she creates an inclusive work environment from pronouns to fair pay, and what growth means to her. Food Without Borders is powered by <a href="http://simplecast.com">Simplecast</a>.

Chef Gabriela Alvarez founded Liberation Cuisine in 2014 with the mission to feed movement work. She creates menus inspired by her Caribbean roots and works to support an equitable and healthy food system by sourcing ingredients from local farms owned by queer people of color who pay fair wages. Gabriela speaks about growing up on Long Island in a Puerto Rican home where food was used as medicine long before it was cool, mobilizing after Hurricane Maria, how she creates an inclusive work environment from pronouns to fair pay, and what growth means to her. Food Without Borders is powered by Simplecast.

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Episode 66: Liberation Cuisine with Gabriela Álvarez

Pakistani-American chef <a href="https://www.linkedin.com/in/fatima-khawaja-59bb8057">Fatima Khawaja</a> grew up in Lahore and moved to the US at 18 yrs old to pursue a culinary career. We talk about the flavors of her home in Lahore, not looking like a “typical” Pakistani, and being a Muslim US citizen under the current administration. Food Without Borders is powered by Simplecast

Pakistani-American chef Fatima Khawaja grew up in Lahore and moved to the US at 18 yrs old to pursue a culinary career. We talk about the flavors of her home in Lahore, not looking like a “typical” Pakistani, and being a Muslim US citizen under the current administration. Food Without Borders is powered by Simplecast

Episode 65: Love, Kindness, and Rice: Pakistani Cuisine and Identity with Fatima Khawaja

<a href="https://www.kausarahmed.net/">Kausar Ahmed</a> is a Karachi-born chef, educator, and food stylist whose debut cookbook, <a href="https://www.amazon.com/Karachi-Kitchen-Classic-Contemporary-Pakistan/dp/1634890957">The Karachi Kitchen</a>, features recipes from the crossroads of South Asia. Kausar speaks to us about her efforts to promote an understanding of regional Pakistani cuisine (and how it differs from Indian food), why she decided to self-publish a cookbook, and the work she does in Karachi, teaching healthy eating and hygiene habits to women and youth in high-risk communities. Food Without Borders is powered by <a href="http://simplecast.com">Simplecast</a>.

Kausar Ahmed is a Karachi-born chef, educator, and food stylist whose debut cookbook, The Karachi Kitchen, features recipes from the crossroads of South Asia. Kausar speaks to us about her efforts to promote an understanding of regional Pakistani cuisine (and how it differs from Indian food), why she decided to self-publish a cookbook, and the work she does in Karachi, teaching healthy eating and hygiene habits to women and youth in high-risk communities. Food Without Borders is powered by Simplecast.

Episode 64: The Karachi Kitchen with Kausar Ahmed

Evy Chen is founder of Evy Tea, the first cold-brew tea company in the US, and its brick and mortar location, Tea Bar in Boston. Born in Southeast China, Evy's politically-active family instilled in her independece, creativity and a knack for blending flavors, which evolved when she came to the US for college. She talks about the interwovenness of tea in Chinese culture, her shock at trying American iced tea for the first time, scaling a product while staying true to its quality, and unpacking the myth of cultural authenticity. Food Without Borders is powered by <a href="http://simplecast.com">Simplecast</a>.

Evy Chen is founder of Evy Tea, the first cold-brew tea company in the US, and its brick and mortar location, Tea Bar in Boston. Born in Southeast China, Evy's politically-active family instilled in her independece, creativity and a knack for blending flavors, which evolved when she came to the US for college. She talks about the interwovenness of tea in Chinese culture, her shock at trying American iced tea for the first time, scaling a product while staying true to its quality, and unpacking the myth of cultural authenticity. Food Without Borders is powered by Simplecast.

Episode 62: Cold Brew Tea and Chinese-American Identity with Evy Chen

Today on Food Without Borders we speak with Indian-American author Nandita Godbole of Curry Cravings whose essays, biographical fiction &amp; upcoming cookbook offer a curious cultural lens + pragmatic approach to cooking. Food Without Borders is powered by <a href="http://simplecast.com">Simplecast</a>.

Today on Food Without Borders we speak with Indian-American author Nandita Godbole of Curry Cravings whose essays, biographical fiction &amp; upcoming cookbook offer a curious cultural lens + pragmatic approach to cooking. Food Without Borders is powered by Simplecast.

Episode 61: Curry Cravings with Nandita Godbole

Haiti-born Nicky Marcelin is the chef and founder of <a href="https://www.epicurioussafari.co/">Epicurious Safari</a>, 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 <a href="http://simplecast.com">Simplecast</a>.

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.

Episode 60: Epicurious Safari with Nicky Marcelin

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, toiletries and workshops with people in need. Michelle talks about making veganism accessible &amp; liberating for everyone, unschooling her son, sharing their home with two chickens, doing food relief work after Hurricane Maria, and founding Casa Vegana de la Comunidad, a vegan community center and microsanctuary in San Juan. Food Without Borders is powered by <a href="http://simplecast.com">Simplecast</a>.

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, toiletries and workshops with people in need. Michelle talks about making veganism accessible &amp; liberating for everyone, unschooling her son, sharing their home with two chickens, doing food relief work after Hurricane Maria, and founding Casa Vegana de la Comunidad, a vegan community center and microsanctuary in San Juan. Food Without Borders is powered by Simplecast.

Episode 59: Chilis on Wheels with Michelle Carrera

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 &amp; veganism, making her family's Peruvian &amp; Colombian dishes plant-based, and building community based on radical liberation for all. Food Without Borders is powered by <a href="http://simplecast.com">Simplecast</a>.

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 &amp; veganism, making her family's Peruvian &amp; Colombian dishes plant-based, and building community based on radical liberation for all. Food Without Borders is powered by Simplecast.

Episode 58: Veggie Mijas with Amy Quichiz

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 <a href="http://simplecast.com">Simplecast</a>.

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.

Episode 57: Changing the world one sip at a time: Numi Organic Tea with Reem Rahim Hassni and Jane Franch

Chef Saul Montiel of <a href="http://cantinarooftop.com/">Cantina Rooftop</a> 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 is powered by <a href="http://simplecast.com">Simplecast.</a>

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 is powered by Simplecast.

Episode 56: Chef Saul Montiel

Caracas-born chef <a href="https://www.adrianaurbina.com/">Adriani Urbina</a> 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 righs and the Venezuelan crusis. Food Without Borders is powered by <a href="http://simplecast.com">Simplecast</a>

Caracas-born chef Adriani 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 righs and the Venezuelan crusis. Food Without Borders is powered by Simplecast

Episode 55: Venezuelan cuisine and activism with chef Adriana Urbina

In our first episode of Season 5, we’re joined by Saigon-born Henry Trieu, chef and founder of <a href="https://www.falansai.com/">Falansai</a>. Henry came to the US as a refugee and worked in restaurants spanning French, Chinese, &amp; Vietnamese cuisine before opening Falansai in Bushwick, where he makes globally-influenced Vietnamese street food under a name that carries its own special meaning. Food Without Borders is powered by <a href="http://simplecast.com">Simplecast.</a>

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, &amp; Vietnamese cuisine before opening Falansai in Bushwick, where he makes globally-influenced Vietnamese street food under a name that carries its own special meaning. Food Without Borders is powered by Simplecast.

Episode 54: Chef Henry Trieu of Falansai Vietnamese Kitchen

Raised in East New York, 22-year-old <a href="https://www.elle.com/culture/travel-food/a20652036/meet-the-22-year-old-girl-boss-behind-sol-sips-an-affordable-vegan-spot-in-brooklyn/">Francesca Chaney</a> 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, <a href="https://www.instagram.com/solsipsnyc/?hl=en">Sol Sips,</a> a vegan eatery in the heart of Bushwick, Brooklyn. It’s an evolving community-centered space where dishes inspired by Francesca’s Caribbean, Midwestern and Southern roots provide nourishment both in and outside of the restaurant through sliding-scale brunch, upcoming collaborations with local farms, and free ongoing cooking classes for people from Bushwick to East Flatbush. Food Without Borders is powered by <a href="http://simplecast.com">Simplecast</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. It’s an evolving community-centered space where dishes inspired by Francesca’s Caribbean, Midwestern and Southern roots provide nourishment both in and outside of the restaurant through sliding-scale brunch, upcoming collaborations with local farms, and free ongoing cooking classes for people from Bushwick to East Flatbush. Food Without Borders is powered by Simplecast

Episode 53: Sol Sips with Francesca Chaney

On today's episode, we are joined by the founders of <a href="http://www.spicetreeorganics.com/">Spice Tree Organics</a>, Doaa Elkady and Freda Nokaly, both Egyptian-American Muslim women who left careers in journalism &amp; engineering (respectively) to start a business together blending the spices they grew up cooking with. Through their ethically sourced and small-batch organic spice blends, they impart flavor and share their cultural heritage. Join us for a candid conversation about being female, Egyptian, and Muslim food entrepreneurs in a post-Trump era. Food Without Borders is powered by <a href="http://simplecast.com">Simplecast</a>

On today's episode, we are joined by the founders of Spice Tree Organics, Doaa Elkady and Freda Nokaly, both Egyptian-American Muslim women who left careers in journalism &amp; engineering (respectively) to start a business together blending the spices they grew up cooking with. Through their ethically sourced and small-batch organic spice blends, they impart flavor and share their cultural heritage. Join us for a candid conversation about being female, Egyptian, and Muslim food entrepreneurs in a post-Trump era. Food Without Borders is powered by Simplecast

Episode 52: Spice Tree Organics with Doaa Elkady and Freda Nokaly

<a href="https://www.instagram.com/ysanetbatista/?hl=en">Ysanet Batista</a> is the founder of <a href="http://www.wokefoods.com/">Woke Foods</a>, 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 and the Dominican Republic who proudly started her business while still on food stamps, Ysanet engages with economic need and systemic inequity, doing work that unpacks historical racial tensions, teaches holism through herbs &amp; plants, and uses her platform to speak out against racial economic injustice on behalf of fellow small business owners of color in New York City. Food Without Borders is powered by <a href="http://simplecast.com">Simplecast</a>

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 and the Dominican Republic who proudly started her business while still on food stamps, Ysanet engages with economic need and systemic inequity, doing work that unpacks historical racial tensions, teaches holism through herbs &amp; plants, and uses her platform to speak out against racial economic injustice on behalf of fellow small business owners of color in New York City. Food Without Borders is powered by Simplecast

Episode 51: Woke Foods with Ysanet Batista

Immigrants make our food system vibrant, diverse and delicious. Each week, food writer Sari Kamin will speak to a noteworthy guest about how food helps connect them to their past, ease potential conflict across cultures and strengthen the future. She’ll also explore what it’s really like to be an immigrant in the U.S.A today.

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Food Without Borders

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