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Open Belly

Arts • Society-and-culture

Open Belly is a podcast exploring America’s vibrant and diverse food culture. Our mission is to share the stories of immigrant and refugee chefs and restauranteurs, and to use food as a way to understand the world from perspectives other than our own. We hope you’ll join us on our quest to open ourRead more

Popular episodes

Season 03, Episode 12: InterNASHional Food Series

Sep 29 • 27:23

Every Labor Day weekend, the Tennessee Immigrant and Refugee Rights Coalition (TIRRC) hosts and InterNASHional Food Crawl event where participants travel to over 60 immigrant-owned restaurants in Nashville, tasting cuisines from all around the world. This year, the event has shifted for obvious safety reasons, and is now called the InterNASHional Food Series, and is spread...

Season 03, Episode 11: Cafe Cà Phê

Sep 22 • 37:09

Jackie Nguyen doesn’t actually own a food business—yet. She is in the process of launching her business, Cafe Cà Phê, yes—during a pandemic. Jackie launched a Kickstarter campaign to raise funds for Kansas City’s first Vietnamese mobile coffee shop, and she exceeded her fundraising goal and is on her way to opening. Later this month, she’ll be serving her first cup of Viet...

Season 03, Episode 10: TLV Austin

Sep 15 • 38:47

Season 03, Episode 09: Dakar Nola

Sep 8 • 46:45

Today we’re talking with Serigne Mbaye, a 26-year-old Senagalese chef based in New Orleans. Even with just a few years of professional cooking experience, Serigne has been getting a lot of attention for his passion for introducing Americans to Senagalese food. He was named an Eater Young Gun in 2018, and he’s worked in Michelin starred restaurants in both San Francisco and...

Season 03, Episode 08: Urban Burma

Sep 1 • 25:15

Today we’re talking with Siri Tan, chef and owner of Urban Burma in Denver, Colorado. In April 2019, Siri opened the first Burmese restaurant in Denver, located inside the Mango House, which is a “shared space for resettled refugees.” Siri had very little restaurant or cooking experience prior to opening Urban Burma, but he was determined to teach himself everything he nee...

Season 03, Episode 07: Petite Peso

Aug 25 • 41:01

Ria Barbosa and her business partners are the definition of resilient—they opened their restaurant, Petite Peso, in the middle of a pandemic. While it wasn’t the ideal time to launch a new business, they’ve made it work by pivoting their menu into a more grab-and-go style eatery with lunch and dinner items. The menu at Petite Peso is full of Filipino classics, but with a l...

Season 03, Episode 06: Pitas Columbia + Bonus Interview w/Yia Vang & David Crabb

Aug 18 • 35:05

This week, we've got a 2 part episode. We'll start by catching up with Yia Vang from episode 1 who is launching a podcast with his buddy, David Crabb. ...

Season 03, Episode 05: Javi's Cooking

Aug 11 • 49:11

Javier Sandes of Javi’s Cooking in Oakland had big plans to play soccer professionally, but after sustaining multiple injuries, he had to find a new dream. His second passion for cooking became a way for him to meet people in his community, share his culture with new friends, and make a little money to survive. It wasn’t long before Javi realized making empanadas was more ...

Season 03, Episode 04: Xingones

Aug 4 • 26:22

Mayra Velazquez of the restaurant Xingones in Oakland truly embodies the idea of taking care of our communities and putting our communities first. You’ll hear in her story how she has set her own needs aside throughout the pandemic to make sure her restaurant family had a place to sleep, food to eat, and a way to support their families. Mayra reminds us of how important it...

Season 03, Episode 03: Mental Health in the Hospitality Industry with Heard.

Jul 28 • 27:48

We sat down with Joel Rivas, founder of Saint City Culinary Foundation, to talk about his program called “Heard,” whose mission is to support the sustainability and wellness of men and women in the restaurant and bar industry. The program started in San Antonio, but quickly spread to other cities and is now available to hospitality workers nationwide through online support...

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