The Taste of Place podcast is where we share inspiring stories from chefs, artisanal producers, and others who are working to preserve culinary culture and heritage. Join us as we meet and learn from these inspiring leaders in our field. Whether you are a seasoned professional, an entrepreneur, or a consumer with an interest in culinary culture and heritage, our podcast series will inspire everyone. Hosted by the World Food Travel Association's Executive Director Erik Wolf.
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The Taste of Place podcast is where we share inspiring stories from chefs, artisanal producers, and others who are working to preserve culinary culture and heritage. Join us as we meet and learn from these inspiring leaders in our field. Whether you are a seasoned professional, an entrepreneur, or a consumer with an interest in culinary culture and heritage, our podcast series will inspire everyone. Hosted by the World Food Travel Association's Executive Director Erik Wolf.
Dr. Tammara Soma is a professor, researcher and teacher at Simon Fraser University in Vancouver, BC, Canada. When she is not teaching, she is busy running the food systems lab, a social innovation research lab tackling complex food issues. As the first hijabi professor at the university, Tammara often finds that her identity can be a point of tension. While she faces a lot of stereotypes as a visibly Muslim woman professor, she is optimistic that food is healing and can bring diverse people together. Originally from Indonesia, she is passionate about the role of food literacy in fostering belonging, identity, and in supporting environmental sustainability.
Taste of Place
The Taste of Place podcast is where we share inspiring stories from chefs, artisanal producers, and others who are working to preserve culinary culture and heritage. Join us as we meet and learn from these inspiring leaders in our field. Whether you are a seasoned professional, an entrepreneur, or a consumer with an interest in culinary culture and heritage, our podcast series will inspire everyone. Hosted by the World Food Travel Association's Executive Director Erik Wolf.
