Conversations With BIPOC Chefs

Interviews with a few of the many Black, Indigenous and POC chefs claiming their space in a traditionally white-dominated industry. https://www.nytimes.com/interactive/2019/07/16/dining/black-chefs-restaurants-food.html

Anna Oakes

HARK EDITOR

14 clips 45 MINS

How Sami Tamimi Became a Chef

Sami Tamimi on the Delicious Complexity of Palestinian Food
2 MINS
Sean Sherman on Starting "The Sioux Chef"

Indigenous Food Sovereignty
1 MIN
Maria Parra Cano Cooks Plant-Based Indigenous Food

E64: Maria Parra Cano — Sana Sana
2 MINS
Tu David Phu: Does "Authentic" Vietnamese Food Exist?

Vietnamese-American Chef Tu David Phu Talks About His Upbringing, His E-Commerce Food Store, and What Community Means to Him
3 MINS
Nadiya Hussain on Representation in a Majority-White Industry

Nadiya Hussain: A Life Through Food
2 MINS
Jenny Dorsey: Using Discomfort and VR to Combat the "Model Minority" Myth

Screens: A Virtual Gateway to Food
3 MINS
Marcus Samuelsson Is Rewriting Black Chefs into American Food History

Marcus Samuelsson on Music, Food Memories, and Making a Difference
4 MINS
Dr. Jessica B. Harris Redefines American Food on ‘High on the Hog’

How Dr. Jessica B. Harris Redefined American Food
5 MINS
Bryant Terry on Vegan "Purity Tests," and the Black Panthers

Bryant Terry & Vegetable Kingdom
4 MINS
How Bryant Terry Uplifts and Reimagines Black Food

Bryant Terry “Blackifies” Fennel, and Ian Frazier Says Goodbye to 2020, in Verse
4 MINS
Omar Tate on Finding Black Male Tenderness in Food

OMAR TATE: ONE THOUSAND BEAN PIES IN THE MIDDLE OF A WAR
2 MINS
Mashama Bailey Found Her Culinary Vision at The Grey

Mashama Bailey: A tasting a spoon in my hand and a Sharpie in the other.
2 MINS
Chop Suey Palaces and How Chinese Immigrants Changed American Food

Food is a Bridge with Francis Lam
Found by Hark Editors
3 MINS
Media Appropriation of Black Lives Matter

Episode 126: Black Food Professionals, Part 1 - Guest Hosted & Curated by Scott Alves Barton
3 MINS