Love Fridges Offer Food For Communities (VIDEO)

The premise is simple: Take what you need and give what you can.

Food cooked with love just tastes better. It’s an experience Chef Fresh Roberson wants to share with her community.  

“We’re making some turkey meatloaves, mashed potatoes and some greens from the farm. Today is really comforting food,” she said. “My love language is acts of service and I’m in love with my community. So this is kind of right there for me, like how I can take care of my people, how we can do this work, how it kind of all fits together.”

Roberson is cooking 60 meals for love fridges embedded in neighborhoods across Chicago.  

So you’re probably wondering — what does a love fridge even look like? Well, one in Englewood was completely painted by a local artist. All of the fridges have some sort of artwork on them. It’s very community-based, and the

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Cook up some love and revamp old family recipes with Libby’s and Jocelyn Delk Adams this ‘Cansgiving’

Thanksgiving is a holiday overflowing with time-honored traditions. From Uncle Rod’s famous fried turkey recipe, to Nana’s antique gravy boat, to the deviled eggs your cousin insists on bringing but no one ever touches — each family has their own treasured traditions that it wouldn’t be Thanksgiving without.

But what if those traditions could continue to be honored while being appreciated in a whole new way?

That’s exactly what entrepreneur and mom Jocelyn Delk Adams is doing this year as she revamps some of her old family favorites.

“My relationship with food and cooking has always been about taking recipes passed down through my family and giving them a new twist,” says the founder of Grandbaby Cakes, a brand inspired by her own grandmother, “Big Mama” Maggie.

“My brand is steeped in tradition,” Jocelyn says. “I wouldn’t necessarily have a brand without my grandmother. [She] inspired me so

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Mayukh Sen’s New Book Is a Love Letter to the Immigrant Women Who Defined Food as We Know It

The act of preparing food may seem elemental, but if there’s one thing the reckoning in food media over the past few years has shown us, it’s that there’s no such thing as a “simple” food story. The historical and cultural context behind food is more talked about than ever, but too often the contributions of marginalized chefs and creators—particularly women, and particularly women of color—are still erased by a predominantly cis-hetero-patriarchal food industry.

This is the territory that James Beard Award–winning food writer Mayukh Sen wades into with his new book, Taste Makers: Seven Immigrant Women Who Revolutionized Food in America, a group biography that tells the story of Marcella Hazan, Elena Zelayeta, Norma Shirley, and four other immigrant women whose cooking has helped define what we now think of, broadly, as “American food” (with a heavy cross-cultural influence). Recently Vogue spoke to Sen about his perspective on

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All-refugee cooking company shares culture and home through love of food

Eat Offbeat is one of many catering businesses that had to re-invent itself when COVID-19 struck 18 months ago.

But its employees had a little experience with sudden, difficult change: They all came to the country as refugees. And they say reinventing their business model overnight came naturally.

The New York-based company, founded by Lebanese siblings Manal and Wissam Kahi, was inspired nearly six years ago by Manal Kahi’s dual realizations: that she couldn’t find hummus “like her grandmother’s” in New York, and that the perfect people to cook food from their home countries were the refugees coming to the U.S. from around the globe.

She partnered with the International Refugee Committee to find cooks and launch a unique business. Now, the group has also released its first cookbook, “Kitchens Without Borders.”

Chef Shanthini making samosas. (Karyn Miller-Medzon/Here & Now)
Chef Shanthini making samosas. (Karyn Miller-Medzon/Here & Now)

In Queens, New York, the group cooks in

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