Not Enough Napkins discusses and celebrates the culinary innovations and unique flavors, brands and fusion cuisines that BIPOC chefs and cooks are creating in restaurants, food trucks, ghost kitchens, and on platforms like Woodspoon. Host Kadeem Lundy interviews people who are being innovative in the restaurant industry and building brands for the home cooking market, as well as critiques restaurants owned by BIPOC, chats about food shows created by and featuring BIPOC, and discusses cookbooks published by BIPOC.
Not Enough Napkins
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2 episodes
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Podcast Overview
Not Enough Napkins discusses and celebrates the culinary innovations and unique flavors, brands and fusion cuisines that BIPOC chefs and cooks are creating in restaurants, food trucks, ghost kitchens, and on platforms like Woodspoon. Host Kadeem Lundy interviews people who are being innovative in the restaurant industry and building brands for the home cooking market, as well as critiques restaurants owned by BIPOC, chats about food shows created by and featuring BIPOC, and discusses cookbooks published by BIPOC.
Language
🇺🇲
Publishing Since
6/15/2023
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Recent Episodes
July 20, 2023
Exploring the Flavor of Bark Barbecue
<p>Host Kadeem Lundy (@KLunjuly9) chats with Ruben Santana the Owner of the Brooklyn-based Bark Barbecue (Instagram @bark_barbecue). Bark Barbecue serves up what they call Dominican Style-Texas Style Barbecue. At Bark Barbecue which has its first permanent outpost in the TimeOut Market, diners can try smoked brisket, pork ribs, pulled pork sandwiches, and their signature Dominican-style chicharron along with signature sides such as macaroni and cheese, Arroz Congri (Rice &Beans), Dominican-style cornbread and maduros (fried sweet yellow plantains).</p> <p> In this episode, we discuss the essential ingredients that give Bark Barbecue that Dominican cuisine flavor while exploring the challenges of providing barbecue and smoked meat to a vast amount of customers.</p>
June 15, 2023
The Soul Food Chat with Chef Claude Booker
<p>What is soul food? Host<a href="https://www.instagram.com/klunjuly9/?hl=en" target="_blank" rel="noopener noreferer"> <strong>Kadeem Lundy</strong></a> (@KLunjuly9) discusses what soul food is, what is the traditional flavors of soul food cuisine, and is the idea of what soul food is changing and how soul food is consumed in the celebration of Juneteenth. Kadeem interviews <strong>Chef Claude Booker,</strong> Creator of the brand "<strong>Booker's Soul Food Starters" </strong>(which is available to purchase at <a href="http://www.soulfoodstarters.com/" target="_blank" rel="noopener noreferer">soulfoodstarters.com</a>) in this episode. The Soul Food Starters kits include seasonings to make the soul food side dishes macaroni and cheese, collard greens, and candied yams. Booker is a professionally trained chef who has an Associate of Science degree in Culinary Arts, a Bachelor of Science in Food Service Management, and a Master of Science in Managerial Technology. Booker created the brand with his wife Crystal. The episode also includes critiques of popular New York City soul food restaurants <strong>Amy Ruth's Harlem</strong> and <strong>Charles Pan Fried Chicken</strong> as well as talking about the new Hulu series "Searching for Soul Food", and <strong>Nicole A. Taylor'</strong>s cookbook "Watermelon and Redbirds". Follow @NotEnoughNapkins on Instagram or @NotEnoughNapkin on Twitter for future updates and more about the podcast. </p>
2 total episodes available
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This podcast updates daily.
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