Culture & Flavor

On this episode of Culture & Flavor, Zella talks with Kaitlin Guerin, a New Orleans-based Pastry Chef and Baker with an artistic dance background and an affinity for creativity and science. After attending the pastry program at The Culinary Institute of America and working in Michelin-star kitchens in Denmark and California, Guerin returned home to New Orleans just before the pandemic to ground herself and be closer to family.    She began her pastry pop-up, Lagniappe Baking, during the pandemic, selling exquisite yet nostalgic pastry boxes that celebrate and reconnect the Black foodways of the South through local, seasonal ingredients. This concept has followed her through the opening of Lagniappe Bakehouse, the Central City bakery and cafe that she and her life and business partner, Lino Asana, opening in September 2024. Lagniappe is a term used in Louisiana to mean “a little something extra.”    Guerin was named one of Louisiana Cookin’ magazine’s “Chefs to Watch” in 2021, won the 2022 StarChefs Rising Stars Pastry Chef award, and is a member of Les Dames d'Escoffier New Orleans chapter. She is a 2025 James Beard Award nominee for Emerging Chef.    Since opening, the Bakehouse has received Eater New Orleans’ 2024 “Best New Bakery” award, was featured in Vogue and CondéNast Traveler, and was listed in New York Times’ 2024 “Best Bakeries Across the US Right Now.”See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

On this episode of Culture & Flavor, Zella talks with Givonna Joseph, Founder and Director of Opera Creole. Ms. Joseph is committed to the culture of New Orleans, the city of her birth. This is most evident in her research on 19th-century classical music of New Orleans's Free People of Color.As Founder and Artistic Director of the award-winning OperaCréole,     Ms. Joseph’s research has recently been featured on CBS Saturday Morning,  NBC Nightly News, and NPR, in The New York Times and The Washington Post, and in magazines such as The New Yorker, 64 Parishes, and Atlas Obscura.She has received awards such as "Who's Who in America "2024, "Leadership in The Arts" from Washington, D.C.-based Opera Lafayette, and was an Honorary Culture Bearer in The Krewe of Muses parade. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

On this episode of Culture & Flavor, Zella talks with DJ Soul Sister @djsoulsister an internationally-known, veteran DJ artist, whose broadcast programs and live performances feature her personal collection of thousands of vinyl records, which earned her a spot in the book Dust & Grooves: Adventures in Record Collecting.A native of #NewOrleans, Soul Sister has hosted her Soul Power show on WWOZ FM New Orleans for 30 years (as of 2025), and has hosted internationally-aired radio programs on Sonos Radio and Worldwide FM, among others. She has been a crate digger and vinyl collector ever since she was six years old.Soul Sister has opened for many of her favorite artists like George Clinton and Parliament-Funkadelic, The Roots, Bootsy Collins, Maceo Parker, DaM-FunK, Average White Band, George Duke, Teena Marie, Doug E. Fresh, ConFunkShun, the funky Meters, Dumpstaphunk, Chuck Brown & the Soul Searchers, Soul Rebels, Lettuce, Tower of Power, and more; and has also performed alongside DJ artist/producers such as Questlove, DJ Jazzy Jeff, Mannie Fresh, KON, Maseo (De La Soul), Low Down Loretta Brown (Erykah Badu), Rich Medina, Biz Markie, and others. Available on all platforms! @heritage_radioSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

On this episode of Culture & Flavor, Zella talks with Nando Chang, a Peruvian-born chef and restaurateur behind behind Michelin-starred Itamae AO in Miami. A 2025 James Beard Foundation Award winner for “Best Chef: South,” he has achieved national recognition for both introducing and redefining Nikkei (Peruvian-Japanese) cuisine in Miami. Born in Chiclayo, Peru, and raised by his grandparents, Nando immigrated to the United States at age 12 with his younger sister Valerie to join their father, Fernando “Papa” Chang, in pursuit of the American Dream. In 2023, he and Val made history as the first siblings to be inducted together into Food & Wine’s coveted “Best New Chefs” class. Itamae AO, which opened in May 2024, was named to Esquire’s “Best New Restaurants” and received its first Michelin star in April 2025.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

On this episode of Culture & Flavor, Zella talks with Retang Phaahla and her mother, Nondumiso, co-founders of Setšong Tea Crafters, an Award Winning Agri-business and vehicle for development of natural indigenous flora found in the natural landscapes of South Africa, more prominently within the rural areas of Limpopo. The enterprise stimulates the economy in a collaboration with rural cooperatives from Limpopo developed by a community development organization; Siyaphila Youth Support Services. Setšong Tea Crafters aims to provide a voice to these traditional knowledge holders and preserve this knowledge for future generations. Through Tea product manufacturing and commercialisation of South Africa's indigenous resources which stem from traditional knowledge, Setšong Tea Crafters aims to develop the rural economy and create jobs within the rural areas of South Africa. Setšong Tea Crafters has already created 20 jobs in rural Sekhukhune, Limpopo. The unique indigenous tea plants identified by Setšong Tea Crafters, traditionally known as Tepane Tea and Diya Tea amongst others, have proved to stand a chance at competing with existing global tea varieties with them offering unique and enjoyable taste profiles and superior health benefits. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

On this episode of Culture & Flavor, Zella talks with Dr. Naa Oyo A. Kwate, a writer and interdisciplinary scholar with wide ranging interests in Black urban life. Raised in Chicago by Ghanaian immigrant parents. She is the author of the short work and edited volume Burgers in Blackface: Anti-Black Restaurants Then and Now (2019) and The Street: A Photographic Field Guide to American Inequality (2021).Her first major sole-authored book was White Burgers, Black Cash: Fast Food from Black Exclusion to Exploitation, first published in 2023 at the University of Minnesota Press. Among the book’s many award recognitions were the 2024 James Beard Award in Reference, History, & Scholarship. She is currently at work on two new projects, the first an investigation of the impact of corner liquor stores in Black neighborhoods and the second a history of the alcoholic beverage cognac among African Americans.  See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

On this episode of Culture & Flavor, Zella talks with Big Kitty Xue, a 27-year-old Chinese chef, born and raised in Shanghai and now based between New Orleans and Los Angeles. Known for curating intimate Chinese private dinner parties that spotlight delicate, seldom-seen regional dishes in mainstream America. After moving to the U.S. and witnessing the American love affair with Chinese takeout, Big Kitty felt a deep urge to share the full depth and beauty of Chinese cuisine—its rich history, regional diversity, and culinary complexity—through thoughtfully crafted meals. A graduate of Bard College, where she studied filmmaking and languages, Big Kitty once cooked matzo ball soup with President Leon Botstein on The Big Kitty Cooking Show, blending conversation, culture, and food in unexpected ways; her storytelling extends from the kitchen to the screen. Through her work, Big Kitty not only celebrates her heritage but also challenges food racism and cultural assumptions—reminding others that cuisine is shaped by environment, resilience, and creativity. Zella then invites Chef Kurt Evans to the conversation. Chef Kurt, a Philly native and proprietor of Black Dragon Takeout, a unique fusion of Black American cuisine presented with the familiar aesthetics of classic Chinese American takeout that opened in 2024. The idea for Black Dragon Takeout originated with Chef Kurt Evans, who observed a troubling trend: local Chinese takeout restaurants were closing down, particularly in Black American communities. The second-generation Chinese Americans were no longer taking over these family businesses, leading to a significant gap in food deserts where residents had relied on these establishments for quick, hot meals for decades. Chef Kurt Evans saw an opportunity not only to fill this void but to innovate and bring something new to the table. Black Dragon Takeout is committed to providing nutritious, culturally significant dishes that celebrate Black culinary traditions, all while maintaining the beloved look and feel of Chinese takeout. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

On this episode of Culture & Flavor, Zella talks with Gabrielle Deculus, a cultural strategist, marketing architect, and the visionary founder of Saint Josephine, a creative consultancy and production house rooted in community and committed to social good. She brings almost 20 years of experience blending cultural storytelling, event production, and strategic marketing to help brands and organizations make meaningful, lasting impact. Gabrielle has led and collaborated on campaigns for powerhouse clients and community leaders alike — from producing Kanye West’s Sunday Service in Baton Rouge to aiding in the production of Beyoncé’s Renaissance Tour and Drake’s It’s All A Blur Tour in New Orleans. Through Saint Josephine, she has created transformative experiences and content for institutions such as Habitat for Humanity, Black Education for New Orleans, Greater New Orleans Funders Network, AARP, Step Up Louisiana, the City of New Orleans, and Viiv Healthcare, Dillard University among many others. A lifelong culture bearer and advocate for creative equity, Gabrielle was named the 2025 Zydeco Ambassador by C.R.E.O.L.E., Inc., and is the producer of the "Live at NOLA Zydeco Fest" album, released January 2025 on all major streaming platforms. She is the co-founder of The Big Easy Vibe Fest, a New Orleans-based festival celebrating cannabis innovation and culture, and continues to produce signature cultural events like the New Orleans Zydeco Festival, Beaucoup Hoodoo Festival, and Know-La at The Essence Festival. Gabrielle's work has been recognized with the 2019 Excellence in Innovative Influence Award from 100 Black Men of Metro New Orleans, Inc., a Proclamation of Gabrielle Deculus Day from the City of Baton Rouge, recognition from Essence Magazine and BeyGOOD Foundation for disaster relief efforts, and International Women’s Day Awards for leadership in cultural and social innovation. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

On this episode of Culture & Flavor, Zella talks with Curtis Doucette, Jr., owner and developer of the Dew Drop Inn, a restored music venue and boutique hotel in New Orleans, Central City. A New Orleans native, Curtis is also the co-founder and CEO of Iris Development, a real estate firm focused on rehabilitating blighted properties and creating affordable housing in New Orleans and New York City. Before founding Iris in 2012, Curtis developed and managed a multimillion-dollar portfolio of residential real estate in Louisiana, utilizing creative financing to serve low- and moderate-income residents. In 2021, Curtis acquired the historic Dew Drop Inn, once home to legendary artists like Ray Charles and Little Richard. After a three-year renovation, it reopened with a 350-person music venue, 17 guest rooms, a restaurant, and a pool club. Curtis holds an M.S. from Columbia University and a B.A. from Dillard University, and is committed to community development and supporting minority-owned businesses. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

On this episode of Culture & Flavor, Zella talks with Dr. Aris Latham, a Panamanian-born raw food pioneer, chef and health & wellness influencer. Dr. Latham is known as the "father of gourmet ethical raw foods cuisine in America" and is the founder of Sunfired Foods, a raw, sun-powered lifestyle that emphasizes the life force of food. Latham's influence in the raw food movement started in 1979 with his company, Sunfired Foods. He developed Sunfired Cuisine, a method of raw food preparation that avoids traditional cooking and emphasizes the natural vitality of ingredients. He's also known for his work with Sunfired Academy and his involvement in various events and programs, including retreats and online courses.\ Dr. Latham's philosophy emphasizes that food is a powerful tool for healing and that we are naturally designed to be healthy and vibrant. He promotes a holistic approach to wellness that incorporates nutrition, mindful living, and community. His teachings and practices are focused on helping individuals regain their vitality and live a more energetic, fulfilling life. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

 On this episode of Culture & Flavor, Zella talks with George McCalman, artist, author, and creative director based in San Francisco and Grenada. McCalman’s background in the editorial world has been a foundation of his storytelling, and his decision to cultivate his fine art practice alongside brand and strategy work reframed his perspective and synthesized the importance of design in his professional practice. His first book ‘Illustrated Black History: Honoring the Iconic and Unseen’ was published in Sept 2022 to accolades by The New Yorker’s Hilton Als, NPR, The New York Times, and The San Francisco Chronicle. His book won an NAACP Image Award for Outstanding Literary Work by a Debut Author in Feb 2023. Socials:@George.McCalman@McCalmanCoSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

On this episode of Culture & Flavor, Zella talks with Theresa McCulla, 2025 James Beard Foundation Semi-Finalist and curator at Mars, Incorporated. McCulla served as the Curator of the American Brewing History Initiative at the Smithsonian Institution’s National Museum of American History. She also worked as an Arcadia Fellow for Harvard Library, Food Literacy Project Coordinator at Harvard University Dining Services, and a European media analyst at the Central Intelligence Agency. McCulla earned a PhD in American Studies and an MA in History from Harvard University, a Culinary Arts Diploma from the Cambridge School of Culinary Arts, and a BA in Romance Languages from Harvard College. Her writing has been awarded by the James Beard Foundation and the North American Guild of Beer Writers. Her first book, Insatiable City: Food and Race in New Orleans, was published in May 2024 by the University of Chicago Press. Insatiable City was named a Best Book of 2024 by Smithsonian Magazine. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

On this episode of Culture & Flavor, Zella talks with Justin Robinson is a Grammy award-winning musician and vocalist, cultural preservationist, and historic foodways expert about his latest project, German Soul and their mutual German lineage. Robinson grew up in Gastonia, North Carolina. Influenced by the musical tastes of his grandparents, he grew to love a diversity of musical styles. Robinson holds a BA in Linguistics from UNC-Chapel Hill and an MS in Forestry and Environmental Science from NC State University. He is a member of the Conservation Trust for North Carolina Board of Directors. Justin's song with North Carolina banjo player, Rhiannon Giddens, 'Old Corn Liquor' is featured on Ryan Coogler's Sinners soundtrack. Justin's latest project, German Soul traces his familial lineage, culinary intersections with the Upper South and the German world. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

On this episode of Culture & Flavor, Zella talks with Puerto Rican Chef Carlos Portela. Chef Carlos is from Caguas, Puerto Rico. After many career experiences across the globe, Chef Carlos Portela founded his life project, Orujo Taller. His avant-garde style ranges from primitive to modern, using endemic ingredients to Puerto Rico and pre-colonial influences. He bases his cooking methods on temperature control, precision, and the flavor of Caribbean cuisine. He now brings these concepts alive at Orujo, in the bustling San Juan neighborhood of San Juan, Puerto Rico. Portela, a Johnson & Wales University graduate in Rhode Island, belongs to different culinary organizations such as the Chaine des Rotisseurs, CREA (Culinary Research Educational Academy), American Culinary Federation, and Slow Food International. In 2020, he completed a course in Science and Cooking from Harvard University. As a lifelong learner of the culinary arts, Chef Portela has hosted numerous workshops and training for young chefs and gastronomy enthusiasts. Portela has traveled the globe to Europe and Latin America, representing Puerto Rican Gastronomy. As a connector and advocate of Puerto Rican chefs, he works on expanding the philosophy of food sovereignty and knowledge of the cuisine of Puerto Rico and the Caribbean, which is among the most complex in history and flavor. Carlos Portela was recognized as a 2024 James Beard Foundation 'Best Chef South' semi-finalist. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

On this episode of Culture & Flavor, Zella talks with St. Lucian native Nina Compton, Chef/Owner of gastronomic gems Compère Lapin and BABs in New Orleans, along with her fast-casual restaurant, Nina’s Creole Cottage in Caesar’s New Orleans about her recently released cookbook, KWÉYÒL/CREOLE. Since her flagship restaurant, Compère Lapin opened in 2015, the restaurant has garnered critical acclaim – both nationally and locally – for Compton’s one-of-a-kind Caribbean-inspired Louisiana cuisine. Sister restaurant BABs (formerly Bywater American Bistro) has been touted as one of the city’s best restaurants, showcasing house-made pastas and other ingredient-driven fare. Compton has been name-checked across the globe was named "Best Chef: South" by The James Beard Foundation. In April 2025, Chef Compton released her first cookbook, KWÉYÒL/CREOLE: Recipes, Stories and Tings from a St. Lucian Chef’s Journey which tells the story of her thrilling culinary journey from St. Lucia to Jamaica, Miami, and New Orleans. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

On this episode of Culture & Flavor, Zella talks with Chef Sean Sherman Founder/Senior Director of Vision & Strategic Partnerships, NĀTIFS Founder/CEO, The Sioux Chef and Owamni by The Sioux Chef about a recent visit to Italy, Decolonizing American food systems and their love for Prince. Sherman is a member of the Oglala Lakota tribe, Chef Sean Sherman focuses on the revitalization and evolution of Indigenous foods systems throughout North America. Through his activism and advocacy, Sean is helping to reclaim and celebrate the rich culinary heritage of Indigenous communities around the world. Sean has dedicated his career to supporting and promoting Indigenous food systems and Native food sovereignty. His goal is to make Indigenous foods more accessible to as many communities as possible through the non-profit North American Traditional Indigenous Food Systems (NĀTIFS) and its Indigenous Food Lab professional Indigenous kitchen and training center. Working to address the economic and health crises affecting Native communities by re-establishing Native foodways, NĀTIFS imagines a new North American food system that generates wealth and improves health in Native communities through food-related enterprises. Sean’s first book, The Sioux Chef’s Indigenous Kitchen, received the James Beard Award for Best American Cookbook in 2018, and he was given the 2019 Leadership Award from the James Beard Foundation. In 2021, Sean opened Minnesota’s first full service Indigenous restaurant, Owamni, which received the 2022 James Beard Award for Best New Restaurant in America on top of numerous awards nationwide. Sean has just been named one of the Time 100 Most Influential People of 2023. For more visit his website seansherman.com. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

On this episode of Culture & Flavor, Zella talks with DJ Lynnee Denise about the legacy of Black music. Denise is a global practitioner of sound, language, and Black Atlantic thought, Lynnée Denise is an Amsterdam-based writer and interdisciplinary artist from Los Angeles, California. Shaped by her parent’s record collection and the 1980's. Denise’s work traces and foregrounds the intimacies of underground nightclub movements, music migration, and bass culture in the African Diaspora. She coined the term DJ Scholarship in 2013, which explores how knowledge is gathered, interpreted, and produced through a conceptual and theoretical framework, shifting the role of the DJ from a party purveyor to an archivist and cultural worker. A doctoral student in the Department of Visual Culture at the Goldsmiths University of London, Denise’s research contends with how iterations of sound system culture construct a living archive and refuge for a Black queer diaspora. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Jim is at home at every level, whether as a six-time USA delegate to Slow Food’s Terra Madre in Italy, a visitor to Cuba to study organic farming, extensive work in urban agriculture, or planting on his 30-acre farm. Jim maintains that the local food and sustainable agriculture movement is the foundation of a sustainable community. As a scuba diver and photographer, Jim has traveled widely to capture the beauty of the land and oceans. He has exhibited his photos in books, hospitals, galleries, and magazines. Working now on two books, Jim has contributed articles and photographs to We Are Each Other’s Harvest, Sustainable World Source Book, Encyclopedia of Northern Kentucky, Kentucky African American Encyclopedia, Latino Studies, Biodynamics Journal, African American Heritage Guide, Stella Natura and other publications. Jim believes that we need some big ideas that connect humans in a sacred relationship with the Earth and Cosmos, which will require us to think not just “out of the box” but “out-of-the-barn”.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

 On this episode of Culture & Flavor, Zella speaks with Chef Noni, a Chef, mother, healer, teacher, event coordinator, facilitator, a community activist and leader in Johannesburg, South Africa. The Great Mother at Noni’s Home Dish is the portal used to reconnect food and people, rekindling kinship between our people and the land through unorthodox (Forgotten) culinary food experiences, storytelling and food rituals. Noni, a South African indigenous Food specialist is building a bridge to remembering and healing using the grains of the First People. Noni’s Fire Food Experience has been activating indigenous knowledge systems with both local and global communities since 2021, Working with young minds and securing our food ways through the art of foraging and identifying lost foods and medicine in the urban setting, An advocate for sustainable ways of being through wellness practices and retreats. Founder of Emandulo Livity restoring balance between man and nature inspired by the ancients. Head Chef and partner at Sacred Table. One of the leading chefs co-creating alongside the FERL (Food Evolution Research Lab) research team at UJ on ready to eat indigenous food concepts. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

On this episode of Culture and Flavor, Zella reflects on her visit to Tapi Tapi African Ice Cream in Capetown, South Africa. Tapiwa Guzha, born in Zimbabwe has a PhD in molecular biology with a focus on plant genetics. Tapiwa is the founder and owner of Tapi Tapi Ice Cream nestled next to a bookstore in Cape Town, South Africa, Tapi Tapi ice cream is made with and inspired by African indigenous flavors and ingredients.Since opening in 2020, Tapi Tapi has served flavors from across the African continent.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

On this episode of Culture & Flavor, Zella reflects about her trip to South Africa and Zimbabwe with Chef Kudzai Bingepinge, a Chef, explorer, storyteller and co-founder of N/UM African Artisanal Salts. Kudzai is a key figure in the movement to elevate African gastronomy and culture through flavor, aiming to showcase the continent's rich culinary traditions and heritage. Kudzai is also the co-owner of King's Kraal, a culinary innovation lab and restaurant in Johannesburg, South Africa and Bulawayo, Zimbabwe. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

On this episode of Culture & Flavor, Zella talks with Leon Bates about Black Doctors during the late 19th century and early 20th century, including  his research on her great grandfather Dr. Joseph Henry Ward. Bates' research focuses on U.S. history of the Gilded Age and Progressive Era (GAPE), the end of Reconstruction to the Great Depression (1877-1929). His research concentrates on the Urban Environment, with interests in Education, Housing, Infrastructure, Labor, Medicine, Policing, Violence, Police Violence, and the intersection of Race. Bates holds a Bachelor of Arts in Africana Studies and History from Indiana University Purdue University Indianapolis. A Master of Arts in Pan African Studies from the University of Louisville and a Master of Arts in History from Wayne State University with a Graduate Certificate in Archival Administration. Currently, he is a Ph.D. student in the Department of Pan African Studies at the University of Louisville. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

On this episode of Culture & Flavor, Zella talks with Dr. Guido Marcelle, a world renowned pharmacognosist, farmer and Grenadian about his culture and passion for botany.  Dr. Marcelle is retired and is now a practicing natural farmer/ environmentalist and instructor in farming and sustainable agriculture, science, and innovation, particularly to youths and women. He worked with the Government of Grenada for years as Chief Analytical Chemist and Head of the Grenada Produce Chemist Laboratory with analytical and managerial responsibilities in the areas of Foods, Food Technology, Forensic drugs, and Pesticides among others. He is a graduate of the University of the West Indies, Trinidad, with a BSc.  (Botany, Chemistry), MSc. ( Chemistry) and from the University of Illinois, U S A, Ph.D. ( Pharmacognosy ) and has published papers in the areas of Chemistry, Pharmacognosy, and Botany as well as authored two books and co-authored Caribbean Spice Island Plants and has done a variety of presentations locally, regionally and internationally.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

On this episode, Zella interviews personal chef and caterer Chef Benjamin “BJ” Dennis. Dennis was born and raised in Charleston, South Carolina, and infuses the flavors and culture of the lowcountry into his native Gullah Geechee cuisine, bringing a new taste to an ever expanding culinary palate of the southern U.S. What differentiates Chef BJ’s food from his contemporaries in “southern” cooking is the homage he pays to his Gullah Geechee heritage, a culture formed by enslaved West and Central Africans in the coastal regions of South Carolina and Georgia known as the lowcountry, as well as parts of Florida and North Carolina.Dennis infuses the techniques of his ancestors, learned from four years of study in St. Thomas, US Virgin Islands, as well as the lessons of his grandparents about eating from the land, to create fresh interpretations of local dishes focusing on in-season, locally sourced vegetables and seafood. Recent trips to Trinidad and Tobago, Haiti, Barbados, Dominica, U.S. Virgin Islands, Angola, Bahamas, Benin, Togo, Senegal, Gambia, and Cameroon brought his work full circle. He has been featured on the Netflix award winning series "High on the Hog" and "Chefs Table," as well numerous newspaper and magazine publications. BJ connects the people and cultures of the African diaspora through food, bringing back a true taste of Gullah Geechee culture.Culture & Flavor is Powered by Simplecast.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

On this episode of Culture & Flavor, Zella talks with Dr. David Katerere, Research Platform Chair of Pharmaceutical and Biotech Advancement in Africa (PBA2) at Tshwane University of Technology in South Africa. He is the Co-Director of the recently established CSIR / TUT Cannabis and Hemp Research Centre. In this capacity, they provide contract extraction and formulation services for farmers and entrepreneurs in South Africa and the SADC region. He is the co-inventor of the nutraceuticals Niselo and Synmba, which promote wholesome, evidence-based nutrition and are commercialized for the market in Botswana and South Africa.More recently these products have been licensed to BiaGo in Scotland for entry into the UK and Kenyan markets. David is also the Co-Editor of several books including the African Herbal Pharmacopoeia (AfHP), Ethnoveterinary Botanical Medicines (T&F) (2010), Systems Analysis Approach for Complex Global Challenges (Springer) (2018), and Traditional and Indigenous Knowledge for the Modern Era (T&F) (2019). Dr. Katerere teaches and researches across the pharmaceutical and biotech value chain, including product development from medicinal plants (for food, nutraceuticals and medicines) and clinical testing of botanicals, cannabis, medicine, and pharmaceuticals.Culture & Flavor is Powered by Simplecast.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

On this episode of Culture & Flavor, Zella talks with Tunde Wey, a Nigerian social practice artist using food, finance and investment capital to address economic disparities across geographies and demographics. His work engages systems that create material disparity, focusing particularly on how economics and finance impact working class Black people globally. Wey uses performance and installation, film, food, writing, and finance to confront disparities in material conditions and attempt interventions to address these socially constructed inequalities.Wey’s work has been featured in The New York Times, NPR, GQ, The Washington Post, VOGUE, Black Enterprise, Food and Wine, as well as Oxford American, Boston Globe, San Francisco Chronicle, Roads & Kingdom, and a couple cookbooks/anthologies. His docuseries is a 2024 CANNESERIES Official Selection. He is a recipient of the Monroe Fellowship from Tulane University (2023) and the Ford Foundation Just Films Grant (2022).Culture & Flavor is Powered by Simplecast.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

On this episode, Zella talks to her favorite high school teacher, former Dance Director of the Lincoln Park High School Concert Dancers in Chicago, Illinois Efé McWorter. Efé, pronounced E-Fay, hails from the concert dance world of Chicago. Affectionately known as Mama E, she has brought a 40-year Chicago foundation of professional concert modern dance to LA where an actor flowed forth, winning the DC Black Film Festival 2019 Best Actress Award for her role in Tony Scott’s “TOGETHER.” She has joyously extended her love of performance to the world of entertainment through television, film, print, and theater. Efé is grateful for opportunities extended to continue her deep commitment to a life of enlightenment, illumination and the beauty that lies in telling stories through all media outlets. Grandmother to an actor and musician, she thanks her beautiful and talented daughter Mei-Ling for opening this fascinating world to her.Culture & Flavor is Powered by Simplecast.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

On this episode, Zella talks with Dr. Malinda Maynor Lowery and Hannah Goins. Dr. Lowery is a historian and documentary film producer who is a member of the Lumbee Tribe of North Carolina. In July 2021, she joined Emory University as the Cahoon Family Professor of American History, after spending 12 years at UNC-Chapel Hill and 4 years at Harvard University. Her second book, The Lumbee Indians: An American Struggle, was published by UNC Press in 2018. The book is a survey of Lumbee history from the eighteenth century to the present, written for a general audience. Her first book, Lumbee Indians in the Jim Crow South: Race, Identity, and the Making of a Nation (UNC Press, 2010) won several awards, including Best First Book of 2010 in Native American and Indigenous Studies.Titles she has produced include the Peabody Award-winning "A Chef’s Life" (PBS, 2013-2018), "Somewhere South" (PBS, 2020), "Road to Race Day" (Crackle, 2020), the Emmy-nominated "Private Violence" (HBO, 2014), "In the Light of Reverence" (PBS, 2001), and two short films, "Real Indian" (1996), and "Sounds of Faith" (1997), both of which premiered at the Sundance Film Festival. Her current projects include essays on the shared history of Black and Indigenous Americans and a media experience on humor and racial stereotypes with the Smithsonian Institution. Her latest film, Lumbeeland, received an award for best production from the American Indian Heritage Celebration Award.She has written over twenty book chapters or articles, on topics including American Indian migration and identity, school desegregation, federal recognition, religious music, and foodways, and has published essays for popular audiences in places like the New York Times, Oxford American, and Daily Yonder. She has won fellowships and grants from the Mellon Foundation, the National Endowment for the Humanities, the Sundance Institute, the Ford Foundation, and others.Hannah Goins is a member of the Lumbee Tribe of North Carolina. She received her J.D. with certification in Indigenous Peoples Law and Policy and M.P.S. in Indigenous Governance from the University of Arizona in 2022. She also holds a B.A. in American Indian Studies from the University of North Carolina at Pembroke. She maintains a commitment to advocating for Indigenous Peoples and communities and fighting for the recognition and application of their rights.Culture & Flavor is Powered by Simplecast.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

On this episode, Zella talks to Charity Blanchett, an Indigenous Yup'ik and Black Award-Winning Non-Profit Founder and CEO, Public Speaker, and Social Impact Entrepreneur dedicated to empowering Indigenous youth and championing cultural identity. As the Founder and CEO of Dipping Spoon, a pioneering non-profit Hospitality Agency, Charity directs her efforts towards serving the luxury needs of Indigenous Youth, guided by principles of access, representation, and cultural identity. Under her leadership, Dipping Spoon envisions a global landscape where Indigenous youth confidently embrace their heritage, transcending institutional boundaries to excel as creative entrepreneurial culinary pioneers, blending Food, Science, Media, Design, and Public Policy into a harmonious force for change. A passionate advocate for preserving Native American food culture, Charity fervently emphasizes its significance in reflecting history, values, and stewardship of natural resources. Her speaking engagements resonate with audiences, shedding light on the profound impact of food culture on Native American communities.Culture & Flavor is Powered by Simplecast.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

On this episode of Culture & Flavor, Zella continues her conversation with Madame Barbara Trevigne to talk about the legacy of Marie Laveau, Voodoo Queen of New Orleans. Trevigne, a 7th Ward Native of New Orleans, shares her research about growing up Creole in New Orleans, New Orleans food, religous and death traditions, and the importance of Madame Marie Laveau.Culture & Flavor is Powered by Simplecast.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

On this episode of Culture & Flavor, Zella sits down with Mariama Diallo, Brooklyn-based renowned filmmaker, writer, and director. Her debut feature, Master, from Amazon Studios, was released in March 2022 after premiering in the U.S. Dramatic Competition at the Sundance Film Festival. Previous works include the short films Hair Wolf (Sundance 2018) and White Devil (TIFF 2021), as well as HBO’s Random Acts of Flyness. She has been featured in Variety’s 10 Directors to Watch and Filmmaker magazine’s 25 New Faces of Independent Film.Photo courtesy of Nechama Leitner.Culture & Flavor is Powered by Simplecast.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

On this episode of Culture & Flavor, Zella sits down with Chef Jonathan Rhodes from Houston, Texas. Chef Jonny’s work experience is founded in time at several high-profile restaurants including Gramercy Tavern, The Inn at Dos Brisas, and Oxheart. During this time, Rhodes was inspired to launch the Jensen Chronicle, Indigo to Broham, and Food Fight Farms. Chef Rhodes' mission is to continue advancing the culture through agriculture and land ownership as it represents the sacrifice and beauty of the African American experience.Culture & Flavor is Powered by Simplecast.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

On this episode of Culture & Flavor, Zella talks with A'Lelia Bundles about the legacy of Madam C.J. Walker, Zella's great grandfather Dr. Joseph Henry Ward (who was Madam Walker's doctor and friend), and A'Lelia's soon to be released book, "The Joy Goddess: A'Lelia Walker and the Harlem Renaissance."A’Lelia Bundles is the author of "On Her Own Ground: The Life and Times of Madam C.J. Walker," a New York Times Notable Book about her entrepreneurial great-great-grandmother and the nonfiction inspiration for Self Made, the fictional Netflix series starring Octavia Spencer. "Joy Goddess: A’Lelia Walker and the Harlem Renaissance," the first major biography of her great-grandmother, will be published in 2025 by Scribner. She is the founder of the Madam Walker Family Archives and serves on several nonprofit boards, including the Schlesinger Library on the History of Women in America at Harvard’s Radcliffe Institute, the March on Washington Film Festival, Biographer’s International (BIO), Indiana Landmarks, the March on Washington Film Festival, the Women’s Suffrage National Monument Foundation, and the Smithsonian’s American Women’s History Initiative. A former network television executive and Emmy Award winning producer at ABC News and NBC News, she is a former chair of the National Archives Foundation and a former vice chair of Columbia University’s board of trustees.Photo courtesy of Anja Chibis.Culture & Flavor is Powered by Simplecast.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

On this episode of Culture & Flavor, Zella talks with Chef Toya Boudy about growing up in New Orleans and her journey to be authentically herself in food media. Chef Toya specializes in putting a unique twist on New Orleans-style dishes and cooks with a Southern flare. As a native New Orleanian, she started honing her culinary skills at a young age and used her talent to kickstart a successful career. As a culinary authority on Cajun and Creole cuisine, she enjoys bringing creativity to the kitchen and teaching people how to take a piece of New Orleans back home with them.Culture & Flavor is Powered by Simplecast.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

On this episode of Culture & Flavor, Zella talks with Aimée Wallin, a political foodie that advocates for local eating, sustainable production methods and preservation of Black food cultures. Wallin is Swedish/ Malian and works with the Non-profit Ghana Food Movement (GFM), a network for food actors in Ghana. GFM's vision is a resilient local food system that provides jobs and nutritious food for all Ghanaians. GFM's is currently a food education hub in Accra, Ghana opening in September this year. More info on how to support: ghanafoodmovement.com. Aimée is always ready to connect with foodies and food practitioners around the world.Culture & Flavor is Powered by Simplecast.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

On this episode of Culture & Flavor, Zella talks with Patty Durães, a food scholar with expertise in Afro-diasporic heritage in Brazilian cuisine based in São Paulo, Brazil. They discuss Patty's journey as an Afro-Brazilian food scholar and activist.Durães' research includes bibliographic and field research, articles, and speaking engagements at various institutions such as MASP, Itaú Cultural, Preta Hub, and SESC SP. Additionally, she has contributed to the São Paulo Book Bienal and the "Coisas Daqui" program on Globo Minas, expanding the dialogue on the importance of food in the construction of Brazilian identity. As a former TEDx Speaker, Durães shared her ideas in the talk "Let's Peel more and Unpack Less." Durães is the author of the course "Beyond the Mouth," a transatlantic journey through Afro-diasporic food in Brazil. Currently, Durães serves as the pedagogical coordinator at the Peripheral Gastronomy school and works as a literary project intermediary for the Companhia das Letras publishing house. Durães' passion lies in connecting Brazil's cultural and ethnic diversity to its cuisine, expanding the understanding of the intersection between food and identity. Tune in for a great conversation about Brazilian cuisine and culture!Photo courtesy of Vitória Leona.Culture & Flavor is Powered by Simplecast.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

On this episode of Culture & Flavor, Zella talks with Dr. Howard Conyers about the legacy of whole hog barbecue and moonsine. Dr. Conyers serves as the A1 Mechanical Design Lead, and is responsible for facilitating design efforts for systems used in testing and supporting RS-25 testing. Dr. Conyers, a NASA Stennis Space Center engineer, most recently served as the Principal Investigator & Project Manager for the High Dynamic Range Stereo-X (HiDyRS-X) project. In 2009, at the age of 27, Dr. Conyers earned a Doctorate in Mechanical Engineering from Duke University while being 1 of less than 20 African American in the country to earn this degree. He completed his undergraduate study in Bio-environmental Engineering in 2004 from North Carolina A&T State University.Outside of work, Dr. Conyers has equally impressive attributes that makes him sought out nationally. Conyers is a noted traditional South Carolina whole hog barbecue pitmaster. Dr. Conyers hosted Nourish, a digital show for PBS, which discussed food, culture, and science across the American South. The impact for the first three episodes, includes approximately 1.2M views and nearly 15,000 combined followers, across two platforms. Howard has appeared on the Cooking Channel original show Man, Fire, Food. He has been featured in publications including Southern Living Daily South, the New Orleans Magazine, the Advocate, and the New Orleans Time Picayune, to name a few. He is the founder of the Black Barbecue Hall of Fame and the Co-Founder of Backyard Distillery.Culture & Flavor is Powered by Simplecast.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

On this episode of Culture & Flavor, Zella talks with Klancy Miller, author of For the Culture: Phenomenal Black Women and Femmes in Food. She also wrote Cooking Solo: The Fun of Cooking For Yourself and is the founder of For the Culture: A Magazine Celebrating Black Women and Femmes in Food and Wine.After graduating from Columbia University, and working in international development in French Polynesia, she earned a diplôme de pâtisserie from Le Cordon Bleu Paris and apprenticed in the pastry kitchen at the Michelin-starred restaurant Taillevent. She later joined Le Cordon Bleu’s recipe development team, during which time she was featured on the Food Network. Now based in New York, she continues to write about food and has contributed to The New York Times, Vogue, The Washington Post, Food and Wine, Cherry Bombe, Bon Appétit, and Food 52. She has appeared in The Wall Street Journal, The Cut, The New York Times Food section, and on the Today Show, Food Network’s Recipe for Success and the Cooking Channel’s Unique Sweets. She was honored as a 2022 IACP Trailblazer Awards Winner. For the Culture was named one of the best cookbooks of 2023 by The New York Times and the L.A. Times. Klancy lives in Brooklyn.Photo courtesy of Davis Thompson Moss.Culture & Flavor is Powered by Simplecast.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This week on Culture and Flavor we join our host Zella Palmer for a vibrational conversation with Chef Kudzai Bingepinge, co-founder and Chief Product Officer at African Flavor Labs, N'UM African Artisinal Salts, and Executive Director of Gastronomy at Kings Kraal in Johannesburg, South Africa. Kudzai is at the forefront of integrating indigenous ingredients with sustainable practices. His work is aimed at elevating African cuisine on the international stage while honoring the continent's diverse culinary traditions. Through his multifaceted career, Kudzai Bingepinge demonstrates an unwavering commitment to enriching the global dining and cultural scenes with Africa's vast culinary and storytelling traditions. Welcome to Season 2 of Culture & Flavor!Culture & Flavor is Powered by Simplecast.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Megan Braden-Perry is a published author, award-winning freelance journalist, public speaker, photographer and multigenerational New Orleans native. Her books include Crescent City Snow: The Ultimate Guide to New Orleans Snowball Stands (UL Press, 2017) and Allen the Alligator Counts Through New Orleans: A New Orleans Kids’ Counting Book (2014). In 2019, she was awarded the Jack Jones Literary Arts retreat Roxane Gay fellowship in prose, for her upcoming novel Greener Grass, Different Drummer. She’s on the board of 826 New Orleans and is a very proud product of Orleans Parish Public Schools (McDonogh 39, Lusher, Ben Franklin and McDonogh 35) and of HBCUs (Dillard University and Southern University). She’s also a graduate of Urban League of Louisiana’s ULEAD, Urban Leaders for Equity and Diversity, and she’s taught elementary through high school at New Orleans charter schools. On this episode of Culture & Flavor, Zella and Megan talk about the lack of authenticity in Food Media and how the South is working towards equitable representation.Culture & Flavor is Powered by Simplecast.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Angie and June Provost are farmer-activists residing in New Iberia, LA. They are the creators of the Provost Initiative, a venture that encompasses a for-profit farm named Provost Farm LLC and a non-nonprofit organization called the Provost Farm Heritage Center and Community Garden, Inc. Their mission is to educate and empower the next generation of farmers and farm workers, while promoting diversity and inclusion in agriculture. Zella talks with June & Angie Provost about their legacy as Louisiana Black sugarcane farmers and their fight to preserve their legacy and culture.Culture & Flavor is Powered by Simplecast.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

A serendipitous encounter with some New Orleanians brought Chef Serigne Mbaye to the Crescent City. Serigne was born in the United States, but raised and educated largely in Senegal. A love for cooking led him to New England Culinary Institute where he graduated at the top of his class in 2016. Though he started as a line cook, he rose to the level of sous chef at Commander's Palace and was the sous chef at Café Adelaide before its closing. He left New Orleans to hone his skills at Atelier Crenn, a 3-Michelin Star restaurant in San Francisco, and at L’Atelier Joel Robuchon, a 2-Michelin Star restaurant in New York. In 2018 he was awarded the Paul McIlhenny Culinary Scholarship at the Southern Food and Beverage Museum, where he held regular pop-up dinners exploring the connections between the foods of Louisiana and Senegal. Serigne has evolved his pop up series into Dakar Nola, a modern Senegalese pop up restaurant. With a focus on highlighting the bounty of local ingredients Serigne has had the pleasure of collaborating with farmers and chefs throughout Southeast Louisiana. Serigne Mbaye is the co-owner and Chef of Dakar Nola in New Orleans, Louisiana. Chef Serigne Mbaye was voted 2021 Nola Eater Chef of the Year and was honored as a finalist in the 2022 & 2023 James Beard Foundation Award in the Emerging Chef category. This episode of Culture & Flavor Zella and Chef Serigne Mbaye talk about his journey to opening Dakar Nola and how he remains humble and focused in a chef celebrity culture.Culture & Flavor is Powered by Simplecast.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Joseph Baba Ifa is a Babalawo in the Yoruba Lucumi spiritual traditions of Cuba with over 20 years of experience in the Ifa and Orisha culture! Born in Hialeah, an area of Miami, FIorida many consider to be the capital of Ifa and Orisha practice in the United States, Baba was exposed to Ifa at a very young age. Through countless experiences that span over two decades, Baba has been able to identify key topics that help those with interest on their lfa journey. The desire to guide others is what motivated the creation of Our Roots podcast, a weekly podcast channel hosted by Joseph Baba Ifa with the goal to provide credible information. On this episode of Culture & Flavor, Zella and Joseph Baba Ifa discuss the integral role of food with the Orishas and Ifa practices from Cuba, Brazil, Nigeria, the Caribbean and the United States. The podcast interview will also be broadcasted on Joseph Baba Ifa's "Our Roots" Podcast.Culture & Flavor is Powered by Simplecast.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Chipo Kandake is a Dancer, Griot, Musicologist and Filmmaker who studies dance movement as it relates to social life and culture throughout the Afro- diaspora. (Bachata of Haiti, Bellydance of Nubia, Cumbia of Mexico and Second line of New Orleans) After receiving her BA at Dillard University (New Orleans, LA) in Filmmaking, Kandake continued her research abroad (Dominican Republic, Cuba, Mexico and Egypt) studying the landscape of dance and its connection to culture, community, and spirituality. With her people hailing from Louisiana, "in the country," Kandake grew up on Zydeco music and came into bounce and second-line later in life. Her research covers connections that root back to the Southern, United States, Latin America, and the Caribbean. Chipo hopes to unify Black Americans looking to connect back to the diaspora. Currently, Kandake is filming a pilot series that bridges the dance traditions of Louisiana and Central America. She teaches "Shake with Chipo" sacral chakra dance sessions and curates "Femme Funk" as an online platform and event series. On this episode of Culture & Flavor, Zella talks with Chipo Kandake about her global journey.Culture & Flavor is Powered by Simplecast.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Angela Locklear Queen is the author of Native American Herbal Medicine for Beginners. Angela has been decolonizing wellness/herbalism spaces for almost 20 years. Today she uses her extensive knowledge in herbalism and nutrition as a marketing professional supporting conscious and ethical brands that choose to avoid appropriation and make a difference in the world. Additionally, she nurtures an herbal tea brand called Elemental Herbal Teas. Angela is a member of the Lumbee Tribe of North Carolina and has always felt a strong connection to the southern landscape. Angela wrote her first book, in 2022 to provide a foundation of herbal knowledge through the lens of Native American culture. Her book features multiple plants native to Turtle Island, and 75 unique recipes to help you build your own herbal apothecary. On today's episode Zella and Angela talk about the role of healers in Native American culture and essential herbs and teas that you need to know.Culture & Flavor is Powered by Simplecast.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

On this episode I am thrilled to welcome my dear friend Prince Lobo to the show. At 25 years old, he is one of the youngest award-winning small business owner chefs and winemakers in New Orleans. Prince serves as the General Manager of Addis NOLA, a highly rated and recognized Ethiopian restaurant founded by his mother and his father and he is the creator of their specialty Honey Wine.Today we'll hear his family's story of coming to the United States, plus we discuss what's so special about Bayou Road in New Orleans, what has moved him most in his travels to Ethiopia, and so much more. Photo Courtesy of Kat KimballCulture & Flavor is Powered by Simplecast.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Joëlle Dussek (pronouns: Lï pronounced 'Lee' in Haitian Kreyol, All the pronouns in any colonizer language) is a hybrid of many ancestral markers, geographical locations, skills, and careers. Being both Haitian & African American ascendant person who hails from two illustrious cities, New York and New Orleans. Joëlle’s working background has been in entertainment for over 20 years, and is accredited on multiple award winning shows like Food Network's “Chopped” and 2017 #1 iTunes podcast “Empire on Blood”. In 2018 Joëlle took a pivot from media to understand psychology - receiving a Masters degree from the California Institute of Integral Studies in 2021 in Somatic psychology - lï figured out how to sit in the medium of Media and Psyche, once again flexing lï’s hybrid nature. Currently, Joëlle is the programs manager for the Black Emotional & Mental Health Collective otherwise known as BEAM. Enjoying leading the organization's logistics in training & programs nationwide. While being a Jack & Jill of many trades and a Master of many - Joëlle enjoys being a casual force of nature in the background helping ALL African folks throughout the diaspora synthesizing our wisdoms via artistry, media, psychology, regenerative wealth and health. On today's episode Zella and Joëlle talk about her experience as a media producer for the Food Network and her Haitian and African American heritage.Culture & Flavor is Powered by Simplecast.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

From a young age Nico had a head in the cupboard and an eye over the shoulder of his grandmother learning about the depth of flavour and the variety of spice in Caribbean cooking and soul food. Bringing this knowledge to Latin America, he ran a catered event company and a small restaurant in Buenos Aires for 6 years. Combing the depth of the flavours & aromas from the Caribbean with south American zests, the menus began to take more influences from Peru, Colombia, Argentina and Mexico. Caribbean cooking with Latin influences via Ireland.  Since then he makes regular appearances on Irish TV in cooking segments like RTEs "Today Show" and Virgin medias "Ireland AM" and was in house chef for the TV programme "Lodging with Lucy" Along with Articles published in the Sunday Times and Independent and award winning recipes. On today's episode Zella and Nico talk about Nico's journey in food rooted in his Irish and Jamaican heritage.Culture & Flavor is Powered by Simplecast.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Lino Yerima Asana is a Cameroonian American filmmaker currently living in New Orleans. His films often explore and celebrate themes of black dynamism, identity, and transnationalism. Some of his films and videos have been featured by Okay Africa, Bitter Southerner, Nowness, and Indiewire and screened at several film festivals. In addition to developing his first feature film, "The Parking Lot Attendant" (An SFFILM Rainin 2022 Screenwriting Grant Finalist), Asana is currently in post-production on a documentary that intimately explores the contribution of black chefs and humble cooks in the New Orleans food industry. Today on Culture & Flavor, Zella and Lino talk about his latest documentary in production that looks at the legacy of the 1978 Creole Feast Cookbook written by Dr. Rudy Joseph Lombard and Chef Nathaniel Burton.Photographer Josh Farria.Culture & Flavor is Powered by Simplecast.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

I was lucky enough to meet Gustavo Bottino and his wife at last year's Churrascada Barbecue festival in São Paulo, Brazil. Gustavo is the co-founder and curator of the festival, as well as the co-founder and creative director of Soil Vegan Cafe in Amsterdam. We talk about his journey opening an animal-free cafe, how he curates the indigenous and visiting barbecue specialists for each year's festival, and much more.Photo Courtesy of Luis AnselmoCulture & Flavor is Powered by Simplecast.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.