Afros and Knives

<p>Porshae' was a peculiar child, who stayed up late to read in the dark after her bedtime, preferred being in her grandmother's New Jersey kitchen, and remembers the Food Network Premier (November 23, 1993). Her father...

<p>This episode is a chat with recent Food and Finance High School Alums and Co-Creative Directors of Pass the Spatula Magazine Volume 1--Chayil Hyland and Hasanah Sabree.</p>

<p>Brittany Towers (@theblackfoodscientist) has her BS & MS degree in Food Science from The Ohio State University, Certified Culinary Science degree from the Research Chef Association and has been in the food industry...

<p>Yahshimabet Sellassie, Founder & CEO of Yahshi Bakes, developed her culinary interest at the tender age of four. Born in Oakland as a vegetarian to entrepreneur parents in fine arts, design, bodywork, radio...

<p>Founder of bespoke event brand To Be Hosted and independent lifestyle magazine While Entertaining, Amber Mayfield. Amber is a consummate tastemaker and is shaping how Black folks celebrate and entertain now and in...

<p>Brie Sherman is creative the voice behind the Ancestors and Alcohol brand. She is a herald of Black experiences. She reviews Black-owned spirit brands while sharing her genealogy journey and stories of Black Joy. She...

<p>According to Joy, the main element that sets Jamaican rum apart is that when you drink it you can feel the spirit of the country; and Joy herself oozes that spirit too. Not only is Joy a world-class blender, but she...

<p>We are at risk of losing so much rich culinary heritage if we don’t start documenting it properly, so Kiano Moju, our guest on today’s show, is on a mission to do just that. Through her company, Jikoni, Kiano and her...

<p>What happens when a culinary historian, a professor, an author, and a journalist unite to explore the transformative power of African American cuisine? We were fortunate enough to find out during our incredible...

<p>In her first-ever interview, Rhonda candidly shares her vulnerabilities, the challenging experiences that have led her to where she is today, and her plans going forward. Rhonda started out her working life as a...

<p>In this bonus episode of the Afros and Knives podcast, host Tiffani Rozier chats with cultural anthropologist and documentarian Dr. Gail Myers. They discuss the work Dr. Myers has done with her organization, Farm to...

<p>The first property Kristin acquired is now the Six Acres Bed & Breakfast, a house in the Underground Railroad Network, which she converted into very successful hospitality business in Cincinnati, Ohio. This was the...

<p>Olive oil goes beyond the brand you find on the shelf. It’s about where it comes from, what it tastes like, and the passion that’s gone into producing it. Very few people have actually tasted ‘the good stuff, and...

<p>Hillel Echo-Hawk is a chef and educator, who is dedicated to creating more awareness about indigenous American food traditions, with a specific focus on those of the Pawnee Nation. She runs Birch Basket, a catering...

<p>In this conversation, we get to hear from Vanessa about her journey as someone at the intersection of Black and indigenous identity, what this has meant for her career in the culinary world, the good and bad...