In the season finale of the Afros and Knives podcast, host Tiffany Rozier has an insightful conversation with Victoria Butler, the Master Blender at Uncle Nearest Premium Whiskey. This episode delves into Victoria's unique journey from working at the Department of Justice to leading whiskey production at one of Tennessee's finest distilleries, intertwining her great-great-grandfather Nearest Green's legacy into each blend. The listeners get to hear fascinating stories of tradition, the significant impact of Black women in the whiskey industry, and the festive reopening of the Uncle Nearest distillery on Juneteenth. Victoria shares personal anecdotes and insights into the art of whiskey blending. The discussions cover diverse themes such as joy, resilience, and the critical role of sourcing high-quality grains, painting a vivid picture of the craft behind Uncle Nearest. This episode is a testament to the significant influence of Black women in the whiskey industry and Victoria's unique contributions to her family's legacy. With its inspiring and enlightening content, this podcast episode is a must-listen for anyone interested in the art of whiskey-making, the legacy of Nearest Green, and the impact of Black women in the whiskey industry.

Step into the urban greenery of Atlanta with Jamila Norman, a beacon of transformation in the realm of local food and sustainability. Join us as we traverse Jamila's journey from her Caribbean roots, rich with agricultural wisdom, to the heart of Georgia's capital, where she battles food deserts with the might of Patchwork City Farms. Her narrative is not just a story of change, but a powerful testament to the resilience and empowerment needed to weave sustainability and equity into the fabric of urban life. This episode paints a vivid portrait of urban farming's bittersweet symphony, from the community-focused triumphs to the sting of systemic challenges. Unfolding the tale of a school gardening program that bloomed and was then plucked away for a parking lot, Jamila's experiences echo the historical struggles of Black farmers and the urgency to protect community spaces. Dive into a conversation that is as grounding as it is enlightening, exploring the importance of green space advocacy and education amidst the relentless pace of urban development. As we round off our discussion, Jamila shares the serendipity behind her foray into television with "Homegrown" and the enchanting moment she secured her own plot of land in Atlanta. Her journey is a stirring reminder of the power in seizing opportunities, the wisdom of listening to intuition, and the significance of sharing diverse agricultural narratives. Jamila's vision for food sovereignty, ancestral knowledge preservation, and the cultivation of farm-to-table diversity is a call to action, encouraging us to rethink our relationship with our food and the soil it springs from. To witness the growth and get rooted in the conversation, follow Jamila's progress on Instagram and catch "Homegrown," streaming now.

Nayana Ferguson and host Tiffani Rozier shine a spotlight on Nayana's journey as the co-owner of the Anteel Tequila They discuss her motivation to start the brand, the challenges she faced – including dealing with the Mexican government and the challenge of breaking into the predominantly male and white industry, and her passion for fostering an inclusive and respectful company culture. They also delve into broader topics like the pressure and expectations faced by black women, societal norms for work-life balance, and the role of respect in any workspace.

When she left the Steamboat, she found a job that changed everything. Starting as a sales assistant she learned about every aspect of the business. She wrote and edited recipes, was the occasional sous chef for Iron Chef-style competitions, and sold cooking classes and special events. The biggest lesson was how the right story will bring the right people and situations into your life. All of those jobs and skills have lead her to this moment, helping people craft the best dang cookbook with the best stories and recipes anyone can write.

Jinji is a Baltimore, Maryland native, and alumni of Indiana University. She spent her earliest professional years working in the Non-profit sector and Retail before working as a nutrition counselor in 2012. Shortly thereafter, Jinji studied the craft of chocolate making, opening Pure Chocolate by Jinji with her father; tapping into a decades old ancestral calling she continues to explore today through travel, writing and production. Jinji lives in Baltimore City with her husband, Paul, and son, Stokely Ashe. Bio Link n/a Anything you want to add? (promos, events, new products) Chocolate & Justice is a web series we do at our shop that's accessible from anywhere via zoom. We interview various people across our industry, and outside of what we do as well to understand how justice and liberation play in our everyday lives as Makers.

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 confirmed that she came running through the house, saying a channel only showed food, which he did not believe. A few days later, he walked past her room and confirmed this was a real thing; that was the start. As a food scientist, she has six years of experience ranging from Quality Assurance Lab Technician to Operations Compliance to Food Scientist. She's worked for significant food companies you'd know, smaller ingredient brands, and even did a stint in Pharma and Consumer Healthcare. The pandemic changed everything, including her mindset. After years of ignoring clear signs from God and her ancestors (Áse), she's branding herself and stepping from behind the shadows at the behest of a handful of friends and family. Imposter syndrome is accurate, and it may be time to finally tell her story. She decided to launch Thee Soul Food Scientist blog in late 2021, an Instagram page under the same moniker, to start documenting her journey as a Black Food Scientist (with a few other surprise demographics included). She gives a modern look at what it looks like when you take Steely Dan mixed with Queen Latifah, a little Steve Urkel, Bill Nye, and Alton Brown bit of Audre Lorde. Yes, that should give you a glimpse of who she is. For the rest, tune in.

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. Hasanah is a brilliant young chef that will be attending a post-secondary Culinary school in September. She is equally passionate about fashion as she is about cooking and loves to express herself through social media, preferably Instagram and YouTube. Chayil is an equally brilliant young leader, a lover of all things green tea, and passionate about food and hospitality.

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 for 8 years and has worked on over 30 food & beverage products you see on the store shelves today including brands like Gatorade, Tropicana & Propel. Her love for food and science propelled her to start her science-focused Instagram page @theblackfoodscientist where she teaches her followers science concepts that everyone can understand by relating them back to foods and beverages. She also pushes healthy (and sometimes indulgent) eating on her page by posting Meatless Monday recipes each week to get people out of their comfort zones with healthy vegetarian/vegan meals that will help save people money, improve overall health and help save the environment. With a passion for teaching, she is also involved in many non-profit organizations teaching students about food science and careers in STEM. An Ohio native now living in Chicago, Brittany lives in the city with her husband Brandon and dog Basil. When she is not teaching others she is trying out new recipes, ordering out delicious food Chicago has to offer, running outside with her family, and teaching Pure Barre in Chicago.

At age twelve, Yahshimabet competed for eight rounds in the Kid's Baking Championship on Food Network and landed the series's runner-up position, gaining media attention worldwide. People began to request her products on an international level, desperate to try Yahshi Bakes, "A Taste of Heaven." Yahshimabet began hosting monthly pop-ups at Piedmont Avenue in Oakland, where crowds gathered in lines out the door with reusable containers to experience her sweetness. Rich chocolate salted caramel cupcakes, lemongrass raspberry cake, and ginger spice cookies simply tantalize the taste buds. Yahshimabet's high standards coupled with her devotion to quality naturally led to Yahshi Bakes' growth. Yahshimabet is currently working part-time at As Kneaded Bakery, navigating online college classes, managing Yahshi Bakes full time. Her future plans include: Investing in a commercial kitchen space, curating a team of employees to fulfill orders on a larger scale, traveling the world, opening a cafe, and more greatness! Learn more about us by visiting yahshibakes.com.

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 the future.

There is so much that can be learned from delving into your family history, but you’ll likely hit a wall at some point because of the colonizer's brutal attempt at the decimation of black culture, black language, black names, and black religion. Though, that is even more reason to dig as deep as you possibly can. Black ancestry, alcohol reviews, and pantry treats; this eclectic mix encompasses the specialties of our guest on today’s show, Brie Sherman. Our conversation covers some of the most pertinent topics of our time; capitalism, colonization, colorism, and coronavirus. And it will make you feel heartbroken, furious, and inspired all at once. Can you imagine what our country would look like if a black woman as president of the United States? We can, and we like what we imagine.

Joy Spence was the first female master blender in the entire spirits industry and today, 40 years later, she is still creating exceptional rum. Joy’s journey into the world of spirits began with a passion for chemistry in high school and a teacher who helped her to reach her full potential. Her intellect, combined with her endearing and tenacious personality, makes her an unstoppable force. 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 also dedicates a lot of her time to helping other young women discover their passions and follow their dreams. Joy has so much fascinating knowledge to share, and by the end of this episode, you’ll know if you have what it takes to be a master blender and the proper way to drink rum!

Through her company, Jikoni, Kiano and her team have created a space for people to become active participants in the telling of their food-related stories. Kiano talks about the vision she has, and the way she hopes it will revolutionize the way people think about food from cultures other than their own. Kiano’s love for food began on her grandparents’ farm in Kenya it was the place where she had her first major realization about the importance of preserving traditions linked to food. We talk about some of the biggest names in the food world, and why you should not be trying to emulate them; too many creatives get trapped in “the machine” which may lead to more views and more followers, but at what cost?

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 conversation with Dr. Jessica B. Harris, whose groundbreaking book High on the Hog has now been adapted into a Netflix limited series. Join us as we delve into Dr. Harris' journey to becoming a food historian, her experience on screen, and her openness to acting. Have you ever wondered how languages can bridge cultural divides? During our discussion with Dr. Harris, we touched upon her travels around the world and the importance of learning foreign languages to better understand other cultures. She shared her experiences in China, the significance of pigs in the Chinese diet, and her book High on the Hog. We also explore the concept of using subtitles to watch foreign films as a way to practice and enhance language skills. Finally, we dive into the powerful and emotional experiences of African-Americans visiting sites of mass burial in Western Africa. Dr. Harris shares her profound insights on the House of the Slaves at Goree Island and how these visits have shaped people's understanding of their ancestral history. We discuss the significance of capturing these moments in culture and how they can be seen as a source of power and survival. Join us for this enlightening and moving conversation with Dr. Jessica B. Harris. Episode Highlights: 0:00:02 - High on the Hog (34 Seconds) 0:11:22 - Language Learning and Connection (83 Seconds) 0:17:20 - Sharing Vulnerability and Emotional Support (66 Seconds) 0:26:20 - Upcoming Book Projects and Retirement Renaissance (123 Seconds)

What does it mean to be a chef, a woman, a sister, or a mother? These are the questions that Rhonda McCullar, our guest on today’s show, is on a mission to find answers for, for herself.

In this bonus episode of the Afros and Knives podcast, host Tiffani Rozier chats with cultural anthropologist and documentarian Dr. Gail Myers.

Today’s guest is Kristin Kitchen, Founder, and CEO of Sojourn Heritage Accommodations, here to talk about how she is using hospitality to share African American history and inspired community building. Sojourn is a heritage tourism brand where luxury meets history, with a vision to share the rich past of African Americans across the country through art, jazz, wine, and food in a uniquely diverse hospitality setting.

Today, we sit down with Skyler Mapes, an American architect who reinvented herself halfway across the world to produce an ancient delicacy. Skyler currently resides on a 300-year-old farm in Calabria, Italy, with her husband Guiseppe. In our conversation, we find out from Skyler about her transition into the world of olive oil, as she tells us about the serendipitous events which led her to Italy. She touches on how she came to be involved with Guiseppe’s family farm, and the ethos that comes with farming olives and other foods in Italy.

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 company based in Seattle, creating delicious food using healthy, sustainable, beautiful ingredients, indigenous to North America. Like so many of us, Hillel has had an interesting and challenging journey through cuisine and we get to hear all about it in today's episode. Hillel charts her work as a young missionary, and how she enrolled at culinary school after being forced to move back home. We also talk about food in her home growing up, and the early experiences with her mother that shaped her understanding of cooking before we discuss the important aspects of indigenous American cooking that interest Hillel the most. The conversation also covers some thoughts on culinary education, its gaps, and why it is important for people to speak up to shift the conversation away from outdated models. The last part of this illuminating episode is spent discussing life since the pandemic, adapting to uncertainty, and Hillel's challenges with epilepsy. Make sure to join us today, to hear it all

Today we are very lucky to be joined by the inspiring, talented, and lovely Vanessa Parish, who is the brains, heart, and soul behind the multifaceted food and lifestyle brand, A Pinch of Brown Sugar! Vanessa is also an active board member of the Queer Food Foundation, and you can find her on a host of different online platforms talking about and creating amazing and delicious food that she cares about.