Culture & Flavor

On this episode of Culture & Flavor, Zella talks with Nando Chang, a Peruvian-born chef and restaurateur behind behind Michelin-starred Itamae AO in Miami. A 2025 James Beard Foundation Award winner for “Best Chef: South,” he has achieved national recognition for both introducing and redefining Nikkei (Peruvian-Japanese) cuisine in Miami. Born in Chiclayo, Peru, and raised by his grandparents, Nando immigrated to the United States at age 12 with his younger sister Valerie to join their father, Fernando “Papa” Chang, in pursuit of the American Dream. In 2023, he and Val made history as the first siblings to be inducted together into Food & Wine’s coveted “Best New Chefs” class. Itamae AO, which opened in May 2024, was named to Esquire’s “Best New Restaurants” and received its first Michelin star in April 2025. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

On this episode of Culture & Flavor, Zella talks with Retang Phaahla and her mother, Nondumiso, co-founders of Setšong Tea Crafters, an Award Winning Agri-business and vehicle for development of natural indigenous flora found in the natural landscapes of South Africa, more prominently within the rural areas of Limpopo. The enterprise stimulates the economy in a collaboration with rural cooperatives from Limpopo developed by a community development organization; Siyaphila Youth Support Services. Setšong Tea Crafters aims to provide a voice to these traditional knowledge holders and preserve this knowledge for future generations. Through Tea product manufacturing and commercialisation of South Africa's indigenous resources which stem from traditional knowledge, Setšong Tea Crafters aims to develop the rural economy and create jobs within the rural areas of South Africa. Setšong Tea Crafters has already created 20 jobs in rural Sekhukhune, Limpopo. The unique indigenous tea plants identified by Setšong Tea Crafters, traditionally known as Tepane Tea and Diya Tea amongst others, have proved to stand a chance at competing with existing global tea varieties with them offering unique and enjoyable taste profiles and superior health benefits. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

On this episode of Culture & Flavor, Zella talks with Dr. Naa Oyo A. Kwate, a writer and interdisciplinary scholar with wide ranging interests in Black urban life. Raised in Chicago by Ghanaian immigrant parents. She is the author of the short work and edited volume Burgers in Blackface: Anti-Black Restaurants Then and Now (2019) and The Street: A Photographic Field Guide to American Inequality (2021).Her first major sole-authored book was White Burgers, Black Cash: Fast Food from Black Exclusion to Exploitation, first published in 2023 at the University of Minnesota Press. Among the book’s many award recognitions were the 2024 James Beard Award in Reference, History, & Scholarship. She is currently at work on two new projects, the first an investigation of the impact of corner liquor stores in Black neighborhoods and the second a history of the alcoholic beverage cognac among African Americans. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

On this episode of Culture & Flavor, Zella talks with Big Kitty Xue, a 27-year-old Chinese chef, born and raised in Shanghai and now based between New Orleans and Los Angeles. Known for curating intimate Chinese private dinner parties that spotlight delicate, seldom-seen regional dishes in mainstream America. After moving to the U.S. and witnessing the American love affair with Chinese takeout, Big Kitty felt a deep urge to share the full depth and beauty of Chinese cuisine—its rich history, regional diversity, and culinary complexity—through thoughtfully crafted meals. A graduate of Bard College, where she studied filmmaking and languages, Big Kitty once cooked matzo ball soup with President Leon Botstein on The Big Kitty Cooking Show, blending conversation, culture, and food in unexpected ways; her storytelling extends from the kitchen to the screen. Through her work, Big Kitty not only celebrates her heritage but also challenges food racism and cultural assumptions—reminding others that cuisine is shaped by environment, resilience, and creativity. Zella then invites Chef Kurt Evans to the conversation. Chef Kurt, a Philly native and proprietor of Black Dragon Takeout, a unique fusion of Black American cuisine presented with the familiar aesthetics of classic Chinese American takeout that opened in 2024. The idea for Black Dragon Takeout originated with Chef Kurt Evans, who observed a troubling trend: local Chinese takeout restaurants were closing down, particularly in Black American communities. The second-generation Chinese Americans were no longer taking over these family businesses, leading to a significant gap in food deserts where residents had relied on these establishments for quick, hot meals for decades. Chef Kurt Evans saw an opportunity not only to fill this void but to innovate and bring something new to the table. Black Dragon Takeout is committed to providing nutritious, culturally significant dishes that celebrate Black culinary traditions, all while maintaining the beloved look and feel of Chinese takeout. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

On this episode of Culture & Flavor, Zella talks with Gabrielle Deculus, a cultural strategist, marketing architect, and the visionary founder of Saint Josephine, a creative consultancy and production house rooted in community and committed to social good. She brings almost 20 years of experience blending cultural storytelling, event production, and strategic marketing to help brands and organizations make meaningful, lasting impact. Gabrielle has led and collaborated on campaigns for powerhouse clients and community leaders alike — from producing Kanye West’s Sunday Service in Baton Rouge to aiding in the production of Beyoncé’s Renaissance Tour and Drake’s It’s All A Blur Tour in New Orleans. Through Saint Josephine, she has created transformative experiences and content for institutions such as Habitat for Humanity, Black Education for New Orleans, Greater New Orleans Funders Network, AARP, Step Up Louisiana, the City of New Orleans, and Viiv Healthcare, Dillard University among many others. A lifelong culture bearer and advocate for creative equity, Gabrielle was named the 2025 Zydeco Ambassador by C.R.E.O.L.E., Inc., and is the producer of the "Live at NOLA Zydeco Fest" album, released January 2025 on all major streaming platforms. She is the co-founder of The Big Easy Vibe Fest, a New Orleans-based festival celebrating cannabis innovation and culture, and continues to produce signature cultural events like the New Orleans Zydeco Festival, Beaucoup Hoodoo Festival, and Know-La at The Essence Festival. Gabrielle's work has been recognized with the 2019 Excellence in Innovative Influence Award from 100 Black Men of Metro New Orleans, Inc., a Proclamation of Gabrielle Deculus Day from the City of Baton Rouge, recognition from Essence Magazine and BeyGOOD Foundation for disaster relief efforts, and International Women’s Day Awards for leadership in cultural and social innovation. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

On this episode of Culture & Flavor, Zella talks with Curtis Doucette, Jr., owner and developer of the Dew Drop Inn, a restored music venue and boutique hotel in New Orleans, Central City. A New Orleans native, Curtis is also the co-founder and CEO of Iris Development, a real estate firm focused on rehabilitating blighted properties and creating affordable housing in New Orleans and New York City. Before founding Iris in 2012, Curtis developed and managed a multimillion-dollar portfolio of residential real estate in Louisiana, utilizing creative financing to serve low- and moderate-income residents. In 2021, Curtis acquired the historic Dew Drop Inn, once home to legendary artists like Ray Charles and Little Richard. After a three-year renovation, it reopened with a 350-person music venue, 17 guest rooms, a restaurant, and a pool club. Curtis holds an M.S. from Columbia University and a B.A. from Dillard University, and is committed to community development and supporting minority-owned businesses. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

On this episode of Culture & Flavor, Zella talks with Dr. Aris Latham, a Panamanian-born raw food pioneer, chef and health & wellness influencer. Dr. Latham is known as the "father of gourmet ethical raw foods cuisine in America" and is the founder of Sunfired Foods, a raw, sun-powered lifestyle that emphasizes the life force of food. Latham's influence in the raw food movement started in 1979 with his company, Sunfired Foods. He developed Sunfired Cuisine, a method of raw food preparation that avoids traditional cooking and emphasizes the natural vitality of ingredients. He's also known for his work with Sunfired Academy and his involvement in various events and programs, including retreats and online courses.\ Dr. Latham's philosophy emphasizes that food is a powerful tool for healing and that we are naturally designed to be healthy and vibrant. He promotes a holistic approach to wellness that incorporates nutrition, mindful living, and community. His teachings and practices are focused on helping individuals regain their vitality and live a more energetic, fulfilling life. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

On this episode of Culture & Flavor, Zella talks with George McCalman, artist, author, and creative director based in San Francisco and Grenada. McCalman’s background in the editorial world has been a foundation of his storytelling, and his decision to cultivate his fine art practice alongside brand and strategy work reframed his perspective and synthesized the importance of design in his professional practice. His first book ‘Illustrated Black History: Honoring the Iconic and Unseen’ was published in Sept 2022 to accolades by The New Yorker’s Hilton Als, NPR, The New York Times, and The San Francisco Chronicle. His book won an NAACP Image Award for Outstanding Literary Work by a Debut Author in Feb 2023. Socials: @George.McCalman @McCalmanCo See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

On this episode of Culture & Flavor, Zella talks with Theresa McCulla, 2025 James Beard Foundation Semi-Finalist and curator at Mars, Incorporated. McCulla served as the Curator of the American Brewing History Initiative at the Smithsonian Institution’s National Museum of American History. She also worked as an Arcadia Fellow for Harvard Library, Food Literacy Project Coordinator at Harvard University Dining Services, and a European media analyst at the Central Intelligence Agency. McCulla earned a PhD in American Studies and an MA in History from Harvard University, a Culinary Arts Diploma from the Cambridge School of Culinary Arts, and a BA in Romance Languages from Harvard College. Her writing has been awarded by the James Beard Foundation and the North American Guild of Beer Writers. Her first book, Insatiable City: Food and Race in New Orleans, was published in May 2024 by the University of Chicago Press. Insatiable City was named a Best Book of 2024 by Smithsonian Magazine. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

On this episode of Culture & Flavor, Zella talks with Justin Robinson is a Grammy award-winning musician and vocalist, cultural preservationist, and historic foodways expert about his latest project, German Soul and their mutual German lineage. Robinson grew up in Gastonia, North Carolina. Influenced by the musical tastes of his grandparents, he grew to love a diversity of musical styles. Robinson holds a BA in Linguistics from UNC-Chapel Hill and an MS in Forestry and Environmental Science from NC State University. He is a member of the Conservation Trust for North Carolina Board of Directors. Justin's song with North Carolina banjo player, Rhiannon Giddens, 'Old Corn Liquor' is featured on Ryan Coogler's Sinners soundtrack. Justin's latest project, German Soul traces his familial lineage, culinary intersections with the Upper South and the German world. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

On this episode of Culture & Flavor, Zella talks with Puerto Rican Chef Carlos Portela. Chef Carlos is from Caguas, Puerto Rico. After many career experiences across the globe, Chef Carlos Portela founded his life project, Orujo Taller. His avant-garde style ranges from primitive to modern, using endemic ingredients to Puerto Rico and pre-colonial influences. He bases his cooking methods on temperature control, precision, and the flavor of Caribbean cuisine. He now brings these concepts alive at Orujo, in the bustling San Juan neighborhood of San Juan, Puerto Rico. Portela, a Johnson & Wales University graduate in Rhode Island, belongs to different culinary organizations such as the Chaine des Rotisseurs, CREA (Culinary Research Educational Academy), American Culinary Federation, and Slow Food International. In 2020, he completed a course in Science and Cooking from Harvard University. As a lifelong learner of the culinary arts, Chef Portela has hosted numerous workshops and training for young chefs and gastronomy enthusiasts. Portela has traveled the globe to Europe and Latin America, representing Puerto Rican Gastronomy. As a connector and advocate of Puerto Rican chefs, he works on expanding the philosophy of food sovereignty and knowledge of the cuisine of Puerto Rico and the Caribbean, which is among the most complex in history and flavor. Carlos Portela was recognized as a 2024 James Beard Foundation 'Best Chef South' semi-finalist. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

On this episode of Culture & Flavor, Zella talks with St. Lucian native Nina Compton, Chef/Owner of gastronomic gems Compère Lapin and BABs in New Orleans, along with her fast-casual restaurant, Nina’s Creole Cottage in Caesar’s New Orleans about her recently released cookbook, KWÉYÒL/CREOLE. Since her flagship restaurant, Compère Lapin opened in 2015, the restaurant has garnered critical acclaim – both nationally and locally – for Compton’s one-of-a-kind Caribbean-inspired Louisiana cuisine. Sister restaurant BABs (formerly Bywater American Bistro) has been touted as one of the city’s best restaurants, showcasing house-made pastas and other ingredient-driven fare. Compton has been name-checked across the globe was named "Best Chef: South" by The James Beard Foundation. In April 2025, Chef Compton released her first cookbook, KWÉYÒL/CREOLE: Recipes, Stories and Tings from a St. Lucian Chef’s Journey which tells the story of her thrilling culinary journey from St. Lucia to Jamaica, Miami, and New Orleans. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

On this episode of Culture & Flavor, Zella talks with Chef Sean Sherman Founder/Senior Director of Vision & Strategic Partnerships, NĀTIFS Founder/CEO, The Sioux Chef and Owamni by The Sioux Chef about a recent visit to Italy, Decolonizing American food systems and their love for Prince. Sherman is a member of the Oglala Lakota tribe, Chef Sean Sherman focuses on the revitalization and evolution of Indigenous foods systems throughout North America. Through his activism and advocacy, Sean is helping to reclaim and celebrate the rich culinary heritage of Indigenous communities around the world. Sean has dedicated his career to supporting and promoting Indigenous food systems and Native food sovereignty. His goal is to make Indigenous foods more accessible to as many communities as possible through the non-profit North American Traditional Indigenous Food Systems (NĀTIFS) and its Indigenous Food Lab professional Indigenous kitchen and training center. Working to address the economic and health crises affecting Native communities by re-establishing Native foodways, NĀTIFS imagines a new North American food system that generates wealth and improves health in Native communities through food-related enterprises. Sean’s first book, The Sioux Chef’s Indigenous Kitchen, received the James Beard Award for Best American Cookbook in 2018, and he was given the 2019 Leadership Award from the James Beard Foundation. In 2021, Sean opened Minnesota’s first full service Indigenous restaurant, Owamni, which received the 2022 James Beard Award for Best New Restaurant in America on top of numerous awards nationwide. Sean has just been named one of the Time 100 Most Influential People of 2023. For more visit his website seansherman.com. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

On this episode of Culture & Flavor, Zella talks with DJ Lynnee Denise about the legacy of Black music. Denise is a global practitioner of sound, language, and Black Atlantic thought, Lynnée Denise is an Amsterdam-based writer and interdisciplinary artist from Los Angeles, California. Shaped by her parent’s record collection and the 1980's. Denise’s work traces and foregrounds the intimacies of underground nightclub movements, music migration, and bass culture in the African Diaspora. She coined the term DJ Scholarship in 2013, which explores how knowledge is gathered, interpreted, and produced through a conceptual and theoretical framework, shifting the role of the DJ from a party purveyor to an archivist and cultural worker. A doctoral student in the Department of Visual Culture at the Goldsmiths University of London, Denise’s research contends with how iterations of sound system culture construct a living archive and refuge for a Black queer diaspora. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Jim is at home at every level, whether as a six-time USA delegate to Slow Food’s Terra Madre in Italy, a visitor to Cuba to study organic farming, extensive work in urban agriculture, or planting on his 30-acre farm. Jim maintains that the local food and sustainable agriculture movement is the foundation of a sustainable community. As a scuba diver and photographer, Jim has traveled widely to capture the beauty of the land and oceans. He has exhibited his photos in books, hospitals, galleries, and magazines. Working now on two books, Jim has contributed articles and photographs to We Are Each Other’s Harvest, Sustainable World Source Book, Encyclopedia of Northern Kentucky, Kentucky African American Encyclopedia, Latino Studies, Biodynamics Journal, African American Heritage Guide, Stella Natura and other publications. Jim believes that we need some big ideas that connect humans in a sacred relationship with the Earth and Cosmos, which will require us to think not just “out of the box” but “out-of-the-barn”. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

On this episode of Culture & Flavor, Zella speaks with Chef Noni, a Chef, mother, healer, teacher, event coordinator, facilitator, a community activist and leader in Johannesburg, South Africa. The Great Mother at Noni’s Home Dish is the portal used to reconnect food and people, rekindling kinship between our people and the land through unorthodox (Forgotten) culinary food experiences, storytelling and food rituals. Noni, a South African indigenous Food specialist is building a bridge to remembering and healing using the grains of the First People. Noni’s Fire Food Experience has been activating indigenous knowledge systems with both local and global communities since 2021, Working with young minds and securing our food ways through the art of foraging and identifying lost foods and medicine in the urban setting, An advocate for sustainable ways of being through wellness practices and retreats. Founder of Emandulo Livity restoring balance between man and nature inspired by the ancients. Head Chef and partner at Sacred Table. One of the leading chefs co-creating alongside the FERL (Food Evolution Research Lab) research team at UJ on ready to eat indigenous food concepts. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

On this episode of Culture and Flavor, Zella reflects on her visit to Tapi Tapi African Ice Cream in Capetown, South Africa. Tapiwa Guzha, born in Zimbabwe has a PhD in molecular biology with a focus on plant genetics. Tapiwa is the founder and owner of Tapi Tapi Ice Cream nestled next to a bookstore in Cape Town, South Africa, Tapi Tapi ice cream is made with and inspired by African indigenous flavors and ingredients. Since opening in 2020, Tapi Tapi has served flavors from across the African continent. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

On this episode of Culture & Flavor, Zella reflects about her trip to South Africa and Zimbabwe with Chef Kudzai Bingepinge, a Chef, explorer, storyteller and co-founder of N/UM African Artisanal Salts. Kudzai is a key figure in the movement to elevate African gastronomy and culture through flavor, aiming to showcase the continent's rich culinary traditions and heritage. Kudzai is also the co-owner of King's Kraal, a culinary innovation lab and restaurant in Johannesburg, South Africa and Bulawayo, Zimbabwe. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

On this episode of Culture & Flavor, Zella talks with Leon Bates about Black Doctors during the late 19th century and early 20th century, including his research on her great grandfather Dr. Joseph Henry Ward. Bates' research focuses on U.S. history of the Gilded Age and Progressive Era (GAPE), the end of Reconstruction to the Great Depression (1877-1929). His research concentrates on the Urban Environment, with interests in Education, Housing, Infrastructure, Labor, Medicine, Policing, Violence, Police Violence, and the intersection of Race. Bates holds a Bachelor of Arts in Africana Studies and History from Indiana University Purdue University Indianapolis. A Master of Arts in Pan African Studies from the University of Louisville and a Master of Arts in History from Wayne State University with a Graduate Certificate in Archival Administration. Currently, he is a Ph.D. student in the Department of Pan African Studies at the University of Louisville. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

On this episode of Culture & Flavor, Zella talks with Dr. Guido Marcelle, a world renowned pharmacognosist, farmer and Grenadian about his culture and passion for botany. Dr. Marcelle is retired and is now a practicing natural farmer/ environmentalist and instructor in farming and sustainable agriculture, science, and innovation, particularly to youths and women. He worked with the Government of Grenada for years as Chief Analytical Chemist and Head of the Grenada Produce Chemist Laboratory with analytical and managerial responsibilities in the areas of Foods, Food Technology, Forensic drugs, and Pesticides among others. He is a graduate of the University of the West Indies, Trinidad, with a BSc. (Botany, Chemistry), MSc. ( Chemistry) and from the University of Illinois, U S A, Ph.D. ( Pharmacognosy ) and has published papers in the areas of Chemistry, Pharmacognosy, and Botany as well as authored two books and co-authored Caribbean Spice Island Plants and has done a variety of presentations locally, regionally and internationally. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.