"Freestyle Flavor" is a podcast "Cookumentary" highlighting all things FOOD! The show features interviews that uncover backstories; asks less obvious questions and celebrate the flavors we all love! Join Chef Tarsha in the journey forward in conversation with cooks, farmers, gardeners, educators, ranchers, and regular folks discussing cultural foodways, culinary history, ingredient profiles, food security and recipe fanfare.
All content for Freestyle Flavor with Chef Tarsha Gary is the property of Tarsha Gary and is served directly from their servers
with no modification, redirects, or rehosting. The podcast is not affiliated with or endorsed by Podjoint in any way.
"Freestyle Flavor" is a podcast "Cookumentary" highlighting all things FOOD! The show features interviews that uncover backstories; asks less obvious questions and celebrate the flavors we all love! Join Chef Tarsha in the journey forward in conversation with cooks, farmers, gardeners, educators, ranchers, and regular folks discussing cultural foodways, culinary history, ingredient profiles, food security and recipe fanfare.
Margo Gabriel - The Expat Kitchen [Lisbon, Portugal] S2 E5
Freestyle Flavor with Chef Tarsha Gary
1 hour 11 minutes 45 seconds
3 years ago
Margo Gabriel - The Expat Kitchen [Lisbon, Portugal] S2 E5
Margo Gabriel is an accomplished Haitian American food writer; author of "The Expat Kitchen" and global digital nomad who dishes on her life in Portugal and the significance of "legacy building" through her work. Download her cookbook and playlist at her site: www.margoscreativelife.com and checkout her Instagram @theexpatkitchen. To contact us at the podcast email: freshandfreestyleflavor@gmail.com
Freestyle Flavor with Chef Tarsha Gary
"Freestyle Flavor" is a podcast "Cookumentary" highlighting all things FOOD! The show features interviews that uncover backstories; asks less obvious questions and celebrate the flavors we all love! Join Chef Tarsha in the journey forward in conversation with cooks, farmers, gardeners, educators, ranchers, and regular folks discussing cultural foodways, culinary history, ingredient profiles, food security and recipe fanfare.
