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For almost 20 years, Kamal Mouzawak, a Beirut-based social entrepreneur and hospitality visionary, has been building bridges in Lebanon through food. He founded the country's first farmer's market, Souk el Tayeb, which has also become important for its advocacy of farmers and for the way it provides public food education. His restaurant, Tawlet, features dishes that have helped Lebanese nationals and travelers alike understand the country's diverse culinary traditions and the stories behind them. Kamal's mission has always been humanitarian in nature and now, facing an unprecedented combination of crises, including the aftermath of August 4th's devastating explosion, he has teamed with World Central Kitchen to make thousands of meals per day for people in need. Listen in as Kamal describes what he's doing in the wake of the blast, shares ambitious plans for the future of Tawlet and Souk el Tayeb and explains why he believes now is the make it or break moment for his city and his country. 

To aid in Kamal's efforts please go to: 

https://www.gofundme.com/f/help-us-rebuild-tawlet-and-souk-el-tayeb-beirut

REPLAY: Honeysuckle's Omar Tate joins us from Philadelphia during an emotional week of protests and racial tension to talk about finding his way as a black chef in America and expressing the experience of blackness through his food. Hear why he interpreted the MOVE bombing on a plate, how he's discovered ultimate autonomy and what $100 bean pies could mean to the future of his cooking and his neighborhood. **THIS EPISODE ORIGINALLY RAN ON JUNE 5th.

Help fund Omar's Honeysuckle Community Center:

https://www.gofundme.com/f/honeysuckle-community-center

Brutus Bakeshop's Lani Halliday and Honey Bunny's Chicken's Jared Howard share how they came to be part of the Black Entrepreneur Series at Maison Yaki in Brooklyn as well their thoughts about allyship, reparations and empathy. Lani's Maison Yaki pop-up kicked off the series with her sensational gluten-free, vegan pastries and savories, including her now iconic pop tart. She tells us why her food matters in this moment and beyond. Currently at Maison Yaki, Jared Howard is cooking fried chicken, biscuits and his take on Mid-Atlantic cuisine in his first ever time running a kitchen at the age of 41. One of these guests has a mysterious, movie-ready backstory you won't want to miss, one has roots in Southern agriculture and both have fascinating takes on how to make their businesses thrive now and in the future. 

Instagram:

@lanihalliday
@honeybunnyschicken
@maisonyaki

Cut loose from her job as the executive pastry chef of a celebrated New York restaurant group, Natasha Pickowicz talks about confronting a new reality of occupational independence and a more personal and familial version of creativity. Plus, what a pandemic can do for a relationship with your parents, understanding burnout, separating identity from institution and Natasha's new initiatives, ranging from activism to building community resources to selling layer cakes and ice cream on summer Sundays at Superiority Burger in Manhattan. 

REPLAY: As President of One Fair Wage, Co-Founder of the Restaurant Opportunities Centers United (ROC United), and Director of the Food Labor Research Center at the University of California, Berkeley, Saru Jayaraman spearheads some of the most important efforts being made to establish restaurants as safer and more equitable places to work. Hear about the millions of workers Saru is fighting for, why the minimum wage is linked to slavery, the myriad problems with unemployment insurance, the service-industry parallels between COVID-19 and 9/11 and why One Fair Wage is essential to providing a better future for workers, employers and consumers. Plus, how to support One Fair Wage's emergency efforts to get money and food to the workers who need it most and the announcement of the organization's new High Road Kitchens program. **THIS EPISODE ORIGINALLY RAN ON APRIL 24TH

https://onefairwage.com

REPLAY: Working nearly every job imaginable in New York City's restaurants and bars, from diners to fine dining, Zak Snyder has learned to live on the economic edge. Now facing serious personal health issues on top of the COVID-19 pandemic, Zak is putting his life on the line to serve his community. **THIS EPISODE ORIGINALLY RAN ON MARCH 26TH