It's food, family, and fun on Episode 100 as Chef Clarke talks to her brothers Blaise and Justin about road food when following the Grateful Dead, cereal sovereignty, trying new dishes and ingredients, and how cooking in the kitchen is where they all enjoy being together. 

Something About Food?

EP 100 - Family Food 2 with Blaise and Justin Clarke

John Robinson started his company, Our Ability, as a mentor network that has morphed into a business that utilizes AI and technology to build a career path for people with disabilities. He talks about including marginalized populations in the workforce, spiedies in Binghamton, NY, and hand cycling across Scotland.

EP 099 - Would You Break Bread? with John Robinson

Chef Eric Silverstein was born in Tokyo, Japan, where he was heavily influenced by Japanese, Chinese and Malaysian cuisine. At the age of ten, Eric moved to Atlanta, Georgia, where he was introduced to traditional Southern cuisine. These divergent flavors and cuisines serve as the backdrop for The Peached Tortilla's menu. He discusses ghost kitchens, how pickles can elevate a plate, and how MSG has gotten a bad rap.

EP 098 - From Tokyo to Texas with Chef Eric Silverstein

Jarvis Green is a two-time Super Bowl champ who started his own shrimp company, Oceans 97. He chats about eating pho with his Vietnamese “cousins”, all the arancini variations in Sicily, and how you can’t eat to be sexy on the defensive line.

EP 097 - Red Gravy and Rice with Jarvis Green

Molly Kiely is an artist and illustrator living with her daughter in the desert outside Tucson, Arizona. She talks about her Italian grandmother’s garden, Nanaimo bars, and her sex-positive and life-affirming art. You can see her art at mollykiely.com.

EP 096 - Jazzed Up Tomato Soup with Molly Kiely

Bryan Gilvesy is the owner of the YU Ranch, a sustainable grass-fed beef ranching operation in Norfolk County, Ontario. He is also C.E.O. of ALUS Canada, a national community-led, farmer delivered charitable program that rewards farmers for producing more ecosystem services. We talk about carbon farming, cabbage rolls, Winnipeg wings, and being open to change in order to build a more sustainable and bio-diverse community.

EP 095 - The Old Timey Way

Stacey Mei Yan Fong is a home baker and the creator of the project 50 Pies/50 States in which she is baking a pie for every state as a love letter to the country she has chosen to call home. We chatted about the project, the hug that curry laksa brings you, the otherworldly landscapes in Iceland, and many, many more food connections.  

EP 094 - Pie is Home

 Molly Roe is the account manager for SweetGrass Trading Company, an online Native American food and gift store owned by the Winnebago Tribe of Nebraska. She talks about Chicken in a Hurry, putting potato chips on a Sloppy Joe, and discovering the culinary roots of your culture as well as the the Authentic Native American foods and gifts that SweetGrass Trading Co offers.

EP 093 - Restoring Traditions

Professor Edray Herber Goins is a Professor of Mathematics at Pomona College and runs an NSF-funded Research Experience for Undergraduates. He talks about getting more underrepresented students into Mathematics, Thai Yellow Curry and baking cakes with his mother.

EP 092 - It All Adds Up

Eboné F. Bell is the founder and Editor-in-Chief of Tagg Magazine and Tagg Communication LLC. After seeing a lack of queer women represented in local publications, she decided to start a magazine and website to tell stories, provide resources, and create events. She talks about Queer Prom, Lobster Deviled Eggs, and how important it is to be seen for who you are and what you can do.

EP 091 - The Love Behind It

The vegan world has a strong champion to look up to in bodybuilder Torre Washington. He talks about discovering the variety that jackfruit offers, training movie superheroes, and going hunting for vegan food when he travels.

EP 090 - Vegan Superhero

Lori L. Tharps is a journalist and award-winning author whose work meets at the intersection of race and real life. Her most recent book is titled Same Family, Different Colors: Confronting Colorism in America's Diverse Families. Tharps is also the host of the My American Meltingpot blog and podcast. She talks about her role as a “Diversity Diva” with her podcast, learning to love eating lamb, and cooking pancakes for dinner.

EP 089 - Bastilla and Buckeroo Pancakes

A nationally-recognized and award-winning sports columnist, author, and commentator, Jackie MacMullan is a senior writer for ESPN and a regular panelist on Around the Horn. The former Boston Globe writer and editor contributes to other ESPN programs and is one of the company’s most respected NBA voices. She talks about here favorite dishes  and shares stories about writing a book with Larry Bird, stolen meatballs in Germany, and how an afternoon cuppa is a must!

EP 088 - Something Fishy

Rhodes Perry believes in the power of authenticity at work and he puts this belief into practice through his leadership & management consulting firm. He has two decades of government and nonprofit experience having worked at the White House, PFLAG National, and the City of New York. Media outlets like Forbes, The Wall Street Journal, and The Associated Press have featured his powerful work. He also hosts a weekly podcast, The Out Entrepreneur. He talks about family meals, veggie lasagna, and dark chocolate.  

EP 087 - The Smell of Love

Anyanwu is the Director/Co-Founder of The Human Root. She has 20 years of experience in Education, Youth Development and Social Justice work. Her work has been grounded in building connection between people & communities. She works to move people from empathy to action in order to expand consciousness. She chats about attending the Cannes Film Festival, how Jamaican beef patties are flavorful memories of her childhood, food as a narrative, and how orange juice is her candy.

EP 086 - The Truth Always Tastes Better

Hello Hungry Hordes! Welcome to Something About Food? Diverse guests join culinary nerd Chef Chris Clarke to discuss their personal relationship with food and the tasty, memorable and outright ridiculous things they’ve eaten. Everyone is invited to the table!