Our New York Table

As a kid, Ayo Balogun didn’t go into the kitchen for the food—he went for the stories. The cooks had lived lives he couldn’t imagine, and he wanted one of his own. In this episode, we sit down with Ayo Balogun of Dept of Culture and Radio Kwara. We talk about his journey from his grandmother’s kitchen in Nigeria to his James Beard–nominated restaurant in Brooklyn—and the moments that shaped him along the way. Read more about what we ate! ----more---- EPISODE CREDITS Produced & Edited by Diane Bezucha Music “Fela Kuti | Afrobeat Instrumental | Burna Boy-type Beat” by Amen Music “Traipsing through the Country” by GregFellman Old School West Coast type beat x 90s hip hop instrumental 'Ridin' “Nigerian Party” by u_98673jp944 “Cooking Food Music” by BackgroundMusicForVideos “City Limits” by Blue Dot Sessions from the album Albany, NY  “Nigeria Pulse” by u_98673jp944 “Too Good For Punk (positive funk)” by Kulakovka “African Background Music (Tribal Kongo Nigeria Tanzania)” by BackgroundMusicForVideos “Cast in Wicker” by Blue Dot Sessions from the album Aeronaut “Ethiopian Worldbeat” by soundoffreedom “Funk” by The_Mountain “Grey Grey Joe” by Blue Dot Sessions from the album TinyTiny Trio “Coronea” by Blue Dot Sessions from the album Marisala

When Lookman Afolayan came to the U.S., the only thing bigger than his dreams was the flavor in his goat pepper soup. He risked it all to build a Nigerian restaurant he could be proud of. In this episode, I sit down with Lookman and Abiodun Afolayan, owners of Buka. As I sweat my way through a bowl of pepper soup, we talk about Nigerian food, family, and what it takes to build a restaurant from the ground up. Read more about what we ate! ----more---- EPISODE CREDITS Produced & Edited by Diane Bezucha Music “Fela Kuti | Afrobeat Instrumental | Burna Boy-type Beat” by Amen Music “Top West African Drums for Powerful Rhythms: Explore the Best Djembes & Dununs” by African Drumming “Sprinkle of Trouble_Medium (Comedy)” by Grand_Project “Too Good For Punk (positive funk)” by Kulakovka “Cooking Food Music” by BackgroundMusicForVideos “Nigeria Pulse” by u_98673jp944 “Funk” by The_Mountain Ethiopian Worldbeat by soundoffreedom “Watermarks” by Blue Dot Sessions from the album Crab Shack, (2018) “City Limits” by Blue Dot Sessions from the album Albany, NY (2015) “Grey Grey joe” by Blue Dot Sessions from the album TinyTiny Trio, (2019)

Community isn’t always built in public spaces — sometimes it begins in kitchens, around simmering pots, shared stories, and the foods and traditions we carry with us. In this episode, we gather with friends in Harlem, in Saba Hamidi’s cozy apartment, where she teaches us to make some of her favorite Persian dishes. As we cook and eat, Saba talks about her journey from Iran to the U.S. as a Bahá’í refugee — and how she’s using food to build community and give back. Read more about what we ate! ----more---- EPISODE CREDITS Produced & Edited by Diane Bezucha Music “Coronea” by Blue Dot Sessions from the album Marisala, (2018) “Kamancheh & Persian Instruments Harmony” by SoundBin Studio “Soul of Dubai” by PineAppleMusic “Upbeat Together Worldbeat Emotional World Uplifting Music” by REDproductions “Periodicals” by Blue Dot Sessions from the album Albany, NY (2015) “Cast in Wicker” by Blue Dot Sessions from the album Aeronaut, (2018) “Cooking Food Music” by BackgroundMusicForVideos “Sage the Hunter” by Blue Dot Sessions from the album Landsman Duets, (2018)

When his photography studio stalled during the pandemic, Giovanni Cervantes turned back to his first love: tacos. What began as impromptu lunches and parties with friends slowly revealed itself as something more. In this episode, I sit down with Giovanni Cervantes and Tania Apolinar, the duo behind Taqueria Ramirez in Greenpoint and Carnitas Ramirez in the East Village. We talk about growing up in Mexico, surviving New York City, and making the leap from photography to food. Read more about what we ate! ----more---- EPISODE CREDITS Produced & Edited by Diane Bezucha Music “Coronea” by Blue Dot Sessions from the album Marisala, (2018) “Background latin house. Dance music for short video. Funny reggaeton” by White_Records “Classic Mariachi” by Jimena Contreras 80x Lo-fi Jazz by SigmaMusicArt “Cast in Wicker” by Blue Dot Sessions from the album Aeronaut, (2018) “Cooking Food Music” by BackgroundMusicForVideos “Love in Mexico” by Carmen María and Edu Espinal “Too Good For Punk (positive funk)” by Kulakovka “Periodicals” by Blue Dot Sessions from the album Albany, NY (2015) “City Limits” by Blue Dot Sessions from the album Albany, NY (2015) “Takeout at the Taco Truck” by TokyoRifft “Filing Away” by Blue Dot Sessions from the album Crab Shack, (2018)

As a child in Addis Ababa, Hibist Legesse used to dread the impossibly large gurshas her grandmother would feed her. Years later, she came to understand just how much can be communicated in a single bite. In this episode, I share a platter with Hibist Legesse, owner of Bati Ethiopian Kitchen in Brooklyn. We talk about her journey to the United States and the Ethiopian traditions — like gursha and mahaber — that have shaped her relationship to food, community, and caring for others. Read more about what we ate! ----more---- EPISODE CREDITS Produced & Edited by Diane Bezucha Music “Coronea” by Blue Dot Sessions from the album Marisala, (2018) "80x Lo-fi Jazz" by SigmaMusicArt "Ethiopia Groove" and "Addis Jazz" by u_98673jp944 “Cooking Food Music” by BackgroundMusicForVideos “Cast in Wicker” by Blue Dot Sessions from the album Aeronaut, (2018) Sprinkle of Trouble_Medium (Comedy) by Grand_Project “Periodicals” by Blue Dot Sessions from the album Albany, NY (2015) “Too Good For Punk (positive funk)” by Kulakovka “Upbeat Together Worldbeat Emotional World Uplifting Music” by REDproductions Ethiopian Worldbeat by soundoffreedom “City Limits” by Blue Dot Sessions from the album Albany, NY (2015) Lo-Fi Lullaby by LP-Studio-music Smooth Jazz Blues Groove by Tunetank “Lahaina” by Blue Dot Sessions from the album Cloud Harbor, (2016)

When Benyam Ethiopian Cuisine first opened in Harlem, people weren’t always sure whether they’d walked into a restaurant or an art gallery. And in some ways, that was exactly how owner Beniam Asfaw and his siblings wanted it. In this episode, I sit down with owner Beniam Asfaw to talk about his journey to New York City, berbere basics, and how food, art, and atmosphere come together to create a place meant for lingering. Read more about what we ate! ----more---- EPISODE CREDITS Produced & Edited by Diane Bezucha Music “Addis Jazz” by u_98673jp944 “Cooking Food Music” by BackgroundMusicForVideos “Too Good For Punk (positive funk)” by Kulakovka “Jazz Background Music” by HitsLab “Upbeat Together Worldbeat Emotional World Uplifting Music” by REDproductions “Periodicals” by Blue Dot Sessions from the album Albany, NY (2015) “City Limits” by Blue Dot Sessions from the album Albany, NY (2015) “Grey Grey Joe” by Blue Dot Sessions from the album TinyTiny Trio, (2016)

When Fares Zedeia left Palestine as a teenager, he believed he’d return. Instead, he had to watch from afar as his homeland was torn apart. For years, he searched for his place in the world — a search that eventually led him to a food cart on a New York City sidewalk. In this episode, I sit down with Fares “Freddy” Zedeia, the King of Falafel and Shawarma himself. Over a platter of his signature falafel, juicy shawarma, and tender kebab, we talk about his journey from cab driver to king — and how food becomes identity and a way to survive when home is far away. Read more about what we ate! ----more---- EPISODE CREDITS Produced & Edited by Diane Bezucha Music “Coronea” by Blue Dot Sessions from the album Marisala, (2017) “Somewhere in Punjab” by SergeQuadrado Cooking Food Music by BackgroundMusicForVideos Upbeat Together Worldbeat Emotional World Uplifting Music by REDproductions “Cast in Wicker” by Blue Dot Sessions from the album Aeronaut, (2017) “Watermarks” by Blue Dot Sessions from the album Crab Shack (2018) “City Limits” by Blue Dot Sessions from the album Albany, NY (2015) “Armenia” by SergeQuadrado

When friends John Nguyen and Chef Nhu Ton first jumped into the restaurant world, they were in over their heads. Way over. Today, they run one of the hottest Vietnamese spots in New York City. In this episode, I sit down with John and Nhu, the team behind Manhattan’s Bánh Anh Em. Over bánh mì and bún chả, we talk about their journey from hole-in-the-wall beginnings to the Michelin Guide — and the craftsmanship that transforms simple ingredients into unforgettable dishes. See what we ate! ----more---- EPISODE CREDITS Produced & Edited by Diane Bezucha Additional editing by Christina Mitchell Music “Coronea” by Blue Dot Sessions from the album Marisala, (2017) “Cast in Wicker” by Blue Dot Sessions from the album Aeronaut, (2017) “Periodicals” by Blue Dot Sessions from the album Albany, NY (2015) “City Limits” by Blue Dot Sessions from the album Albany, NY (2015) “Filing Away” by Blue Dot Sessions from the album Crab Shack (2016) Cảnh Ruộng Đồng Quê Bên Bờ Đê - Vietnam Bamboo Flute by Asian_Background_Music Mysteries of Son Doong - Vietnam Travel by Asian_Background_Music Cooking Food Music by BackgroundMusicForVideos Luỹ Tre Xanh Ngát Đầu Làng (Guzheng) - Vietnam BGM by VPRODMUSIC_Asia_BGM

Patrick Lin calls Hu Tieu “the noodle soup of his ancestors.” So when Ly Nguyen made a version that was better than his mom’s, he knew she was the one. In this episode, I sit down with Patrick and Ly — owners of Brooklyn's Em Vietnamese — to talk about how they fell in love with each other and with Vietnamese cooking. Over a feast of Ly’s best dishes, we explore the ingredients, stories, and traditions that give this cuisine its incredible freshness and depth. Check out everything we ate!   ----more----Episode Credits Hosted, Produced, and Edited by Diane Bezucha Additional Editing by Christina Mitchell Music “Coronea” by Blue Dot Sessions from the album Marisala, (2017) “Lahaina” by Blue Dot Sessions from the album Cloud Harbor, (2016) Cảnh Ruộng Đồng Quê Bên Bờ Đê - Vietnam Bamboo Flute by Asian_Background_Music Cooking Food Music by BackgroundMusicForVideos Euphoric Streams Of Vietnam - Nhạc Nền Video by AudioBay_BGM Huế Thương Dịu Dàng - Vietnam Bamboo Flute by VPRODMUSIC_Asia_BGM Luỹ Tre Xanh Ngát Đầu Làng (Guzheng) - Vietnam BGM by VPRODMUSIC_Asia_BGM Mysteries of Son Doong - Vietnam Travel by Asian_Background_Music Tiếng Đàn Tranh Dưới Bóng Cây Đa (Đàn Tranh) - Nhạc Nền Video by VPRODMUSIC_Asia_BGM

We're back with season 2 of Our New York Table, the podcast about food, the people who make it, and what brings all of us to the table. In this season, we'll hear from chefs and restaurant owners about the experiences that shaped them, the dreams they brought to New York City, and the risks they took to make them happen. New season coming December 2025.

We sit down for a Q&A with the League of Kitchens founder, Lisa Kyung Gross to learn how her grandmother's Doenjang-guk inspired her to start a unique cooking school where immigrant women teach family recipes from their own home kitchens.   Sign up for an in-person or online cooking class with the League of Kitchens. Pick up your own copy of the League of Kitchens Cookbook. Contact Lisa for a personalized astrology reading: [email protected]

In the second episode of a two-part story, we continue Shandra Woworuntu’s story, hearing about her escape from a horrific experience with human trafficking, and her work supporting other survivors around the world. Shandra also invites us to her home where she makes us Es Cendol for dessert and tells us how food has been her path to healing.   Try Shandra's Indonesian recipes and restaurant recommendations in NYC. Learn how you can support survivors of human trafficking at Mentari USA. Sign up for a cooking class with the League of Kitchens.

In the first episode of a two-part story, we have lunch with Shandra Woworuntu, an Indonesian chef and activist working to eradicate human trafficking. Over Gado-gado salad and Ayem Goreng Kremes at Awang Kitchen, Shandra tells us about growing up in Indonesia, living through the Asian Financial Crisis, and the promising overseas job that turned into a terrifying nightmare.   Try Shandra's Indonesian recipes and restaurant recommendations in NYC. Eat some great Indonesian food at Awang Kitchen.

In this episode we head to Queens for an Argentinian dinner party and cooking class with Mirta Rinaldi, a cooking instructor, yerba mate sommelier, and owner of Mendulicina bakery. We make Argentinian specialties like grilled skirt steak with chimichurri sauce and pears poached in Malbec, as Mirta tells us about growing up in a family of amazing cooks, how she went from working in a coat check room to hosting parties for celebrities, and how food allows her to express her creativity. Try Mirta's Argentinian recipes and restaurant recommendations in NYC. Buy her delicious alfajores cookies from Mendulcina. Sign up for a cooking class with the League of Kitchens.

Brooklyn-based cooking instructor Mukti Banerjee invites us into her home for an Indian cooking class. As we learn to make dishes like a spicy lamb vindaloo and creamy chana masala, Mukti tells us about developing a nose for spices and following her happiness from the biology lab to the kitchen.   Try Mukti's Indian recipes and restaurant recommendations in NYC. Sign up for a cooking class with Mukti's Kitchen.

We sit down with NYC Filipinos Founder Deirdre Levy at Kalye for “merienda” — the Filipino version of tea time. As we sample some classic Filipino snacks, Deirdre talks about her teaching career, her community activism, her run for New York City Council, and how Filipino food has been a thread through all of it.   Eat Filipino food at Kalye on the Lower East Side. Try Deirdre's Filipino recipes and restaurant recommendations in NYC. Buy a copy of Bodega Princess. Follow NYC Filipinos for info about Filipino food and culture events. Give back through Project Barkada.

Damira Inatullaeva invites us into her home for an Uzbek cooking class. We learn how to make mashhurda and sambusa while Damira tells us about growing up in Uzbekistan, living through the fall of the Soviet Union, and restarting her life in the United States.   Try Damira's Uzbek recipes and restaurant recommendations in NYC. Sign up for a cooking class with the League of Kitchens.

In the first episode of Our New York Table, we sit down for a Dominican meal with cookbook author Vanessa Mota to talk about how preserving family recipes has helped her stay connected to her Dominican roots, and to pass those traditions on to her children.   Eat Dominican food at Puerto Viejo in Brooklyn. Try Vanessa's Dominican recipes and restaurant recommendations in NYC. Buy her cookbook The Dominican Kitchen. Find more recipes at My Dominican Kitchen.  

Food is a universal language. In our increasingly polarized society, it’s something that brings all of us together. And we're exploring why. Throughout the series, we share meals with New Yorkers from around the world, learning about the flavors and ingredients that make each cuisine unique. And we explore the personal and cultural connections we have to food — what brings all of us to the table.