Food on the Table GiftAMeal

Nick Speed's nonprofit Ujima is dedicated to cultivating community through food justice, environmental stewardship, and youth empowerment in St. Louis. 

From his own time at Americorps and EarthDance Farms, through overseeing Ujima's apprenticeships, founder Speed joins us to share stories of programs that are making a real difference. 

Learn about vermiculture, building a home garden that flourishes, and hear about Ujima's plans for expansion and collaboration throughout the region.  



EPISODE LINKS

Donate to Ujima today or learn more on UjimaSTL.com

Follow Ujima on Facebook, Youtube, Instagram

The wonderful Kimberly Neil joins us to share her Fuzzy's favorites, how they've grown through the challenges of the past year, and what's in development among the chain's ever-expanding array of tacos.

We're joined by Joy Millner and Gabrielle Cole, who together run The Fit and Food Connection (FAFC), a nonprofit based in St. Louis that serves people living in food and fitness deserts. Their two main areas of programming -- wellness (group fitness, nutrition classes & 1-on-1 help) and food access (an organic garden & delivery-based healthy food pantry) support healthy living in low-income communities and impact hundreds of families.

In today's episode, they share the story of their nonprofit, and how the pressures of the pandemic led them to rethink their offerings -- and what this new digital strategy means for their future and the people that they serve.

Episode Links:

Connect with The Fit and Food Connection on Facebook, Twitter, Instagram, and LinkedIn

Explore The Fit and Food Connection's website

Aaron Teitelbaum's restaurants in St. Louis and Clayton, Mo. have grown to be a beloved staple of local dining. He joins us for a timely conversation about the current situation for restaurants in December 2020. Topics covered include:


How his restaurant concepts have grown and changed since opening Herbie's 15 years ago and the first Kingside Diner 5 years ago
The emotional rollercoaster of being an employer in a pandemic
What top-tier safety measures look like and what they mean to staff & guests
Relief measures & the needs of the industry

... and fascinatingly, he shares how his establishments use a water treatment system to keep guests and surfaces safe without sacrificing hospitality. 

Episode Links:

Buy gift cards for Herbie's or Kingside Diner

Check out the Herbie's website, Facebook, Instagram, & Twitter

See the Kingside Diner website, Facebook, Instagram, & Twitter

Tara Gallina, owner of St. Louis' Vicia and Winslow's Table in University City, joins us to discuss the state of the industry and share how she and her husband Michael have been keeping their beloved restaurants alive and relevant from the initial weeks of the pandemic throughout all the difficult trials of 2020.

Hear how they've kept afloat and true to their ethos of wonderful food, supporting local food systems, and great hospitality... from finding ways to keep staff employed to creating all-new giftable experiences as an alternative to holiday gift cards.

Links from the episode:

Vicia website, Facebook, Instagram, Twitter

Winslow's Table website, Facebook, Instagram

NFL athlete. Apparel entrepreneur. Bar manager. Karl Schmitz of Clayton, MO's venerable BARcelona Tapas Restaurant and ❤︎OMS Clothing has a background like no other.

He joins us to share his story -- from growing up in Bermuda, to working with his family to weather the pandemic, and much more.



Episode Links

BARcelona Tapas Restaurant: website, Facebook, Instagram

Heart On My Sleeve Clothing: website, Facebook, Instagram