If This Food Could Talk

Raised with the scent of sumac and slow-simmered stews, Chef Fadi opens up about his roots, his favorite dishes, and why cooking is his love language. Learn more about him and his works:https://www.fadikattan.com/https://www.instagram.com/fadi.f.kattan/https://www.facebook.com/cheffadikattan/ Learn more about your ad choices. Visit megaphone.fm/adchoices

A season on a Tuscan farm became a lesson in food systems, integrity, and soul work. Hear how Beatrice turned hard labor into a company with purpose. Follow her storyin her socials: @beaoliveoil @beatricexkarp Get to know more about her purpose: www.beaoliveoil.com Learn more about your ad choices. Visit megaphone.fm/adchoices

From olive groves to operating rooms, Dr. Poole shares how ancient eating habits are backed by modern science — and why food is our first and most powerful medicine. Learn more about him at: www.drsimonpoole.com Make sure to follow him as well on IG and LinkedIn: @drsimonpoole Learn more about your ad choices. Visit megaphone.fm/adchoices

Raised on boiled potatoes and butter sauce, Marije Passos never imagined she'd fall in love — with a man, a culture, and a way of cooking. In this episode, she shares the story of how one unforgettable Portuguese dish changed her life, why chestnuts belong in your pantry, and what it means to truly root yourself in food, land, and legacy. Catch her and her work at: https://www.passeite.com/@marijepassos Learn more about your ad choices. Visit megaphone.fm/adchoices

From kitchen rituals to cultural memory, Dr. Sonda Laroussi is a badass Tunisian scientist turned olive grower turned world wide olive oil judge. Dr. Sonda shares how food nourishes not just the body, but the spirit — and why recipes are often acts of survival and love. Join us as we discuss her mission to turn the humble Tunisian olive - often a commodity to European brands, into a powerhouse elevated Tunisian cuisine Get to know her and her works at: www.aromgourmet.com https://www.instagram.com/laroussimezghani/ https://www.facebook.com/sonda.laroussimezghani Learn more about your ad choices. Visit megaphone.fm/adchoices

Join us for a soulful chat with Dimitra,Mathiopoulou, founder of The Olive Routes in Kalamata, Greece. Dimitra's life is woven with the rhythm of the land. From pressing olives with her family to reviving old traditions, Dimitra reminds us that food isn’t just sustenance — it’s the keeper of memory, identity, and deep connection. Check out her website 👉https://theoliveroutes.com/and IG @theoliveroutes Learn more about your ad choices. Visit megaphone.fm/adchoices

🍷 New stories. ✈️ New flavors. 💚 Same soul.Season 2 of If This Food Could Talk is ready to pour. Tap the link & get ready taste the first episode on May 22nd! 🎧 #NewPodcastAlert #IfThisFoodCouldTalk #Season2Vibes #ClaudiaTravels #FoodCulturePodcast #mediterreneandiet Learn more about your ad choices. Visit megaphone.fm/adchoices

Before Freda DeKnight began writing for Ebony Magazine in 1946, American publications that centered on Black cuisine were overwhelmingly written by white writers for white audiences, often using harmful caricatures and dangerous stereotypes. This week, we’ll discover how one Black American food writer changed the culinary narrative. Freda DeKnight’s food column and book - A Date With A Dish - helped revolutionize Black culinary coverage in post WWII America, breaking new ground for an entire generation of African American chefs and home cooks. Join veteran food writer Donna Battle Pierce as we follow Freda’s story from her home town of Topeka Kansas, all the way to the largest Black publishing company in the United States. And hear some of the stories and recipes she championed along the way.Hosted by Claudia HannaEpisode Guest:Food writer Donna Battle PierceSite: https://www.skilletdiaries.com/Blog: https://skilletdiaries.substack.com/Recipe:Ebony’s Barbequed Spare RibsTo learn more:Look through the 1948 first printing of Freda DeKnight’s book, A Date With A Dish. Learn more about your ad choices. Visit megaphone.fm/adchoices

In today’s episode we turn the mic on our listeners and hear what food matters to them  - and why. We hear hilarious and touching stories from Italy to Iceland, Cairo to Los Angeles. Get ready to be transported and hear about some of the most delicious (and well, not so delicious) stories that will have you laughing, crying, and connecting. Hosted by Claudia HannaEpisode Guests:Kamilia Hanna (Claudia’s mom)My Greek Table Host Diane Kochilas Yan Can Cook Host Chef Martin Yan Recipes:We have 4 recipes for you to explore this week: 1. Teta’s Whole Wheat Berry Cereal (Baleela)2. Diane Kochilas’s Greens Pie3. Mexican Wedding Cake4. Spanish-style Kabocha Squash Au Gratin Learn more about your ad choices. Visit megaphone.fm/adchoices

Thank God for wine. No, really! Wine has always played a part in the culture of the church. It’s what Jesus drank at the last supper, priests bless it during Catholic mass, and if you drink enough of it you might start having visions of the divine. But in the early 20th century, this millenia-old church culture was under threat. The temperance movement ushered in an era of prohibition. Wine barrels were cracked open with axes. The streets and sewers ran red, white, and sparkling. And in Southern California, winery owners like Santo Cambianica were given little choice but to shut down. As an Italian immigrant and a Catholic, prohibition wasn’t just a response to the rise of alcoholism, it was an attack on his culture and religion. But a little known exemption in the prohibition laws was about to change that. Instead of shutting down, Santo’s winery boomed. In fact, he did better business during prohibition than before it. All thanks to the holy loophole.Hosted by Claudia HannaEpisode Guests:Santo Riboli (President, San Antonio Winery, Los Angeles, CA)Father Gregory Elder (Historian and Pastor, Sacred Heart Catholic Church, Palm Desert, CA)Recipe: Wine Pairings from Season One Learn more about your ad choices. Visit megaphone.fm/adchoices