Sohui Kim is at the forefront of technique- and flavor-driven Brooklyn cuisine with her three restaurants, where she serves Korean-inflected American food derived from her family memories and ancestral traditions.
Culture, history and faith have made soul food a remarkably diverse cuisine.
After leaving Syria, a culture perseveres through cuisine and community in Brooklyn.
In response to the rising violence toward the Asian American and Pacific Islander community, Eric Sze of 886 in New York City helped raise $76,000 for AAPI, Black and Latinx communities.
Honoring a historic tradition, New York chefs Kayla Davis and Rasheeda McCallum founded the Black Chef Movement to feed and fuel a movement.
In New York, the professional partnership between farmer Zaid Kurdieh of Norwich Meadows and Chef Suzanne Cupps of 232 Bleecker is a model of mutual support during the COVID-19 crisis.
At Brooklyn’s East One, roasters Selina Ullrich and Emily Wendorff work to create opportunities, foster engagement, and support a more diverse community within the coffee industry at every level.
In Brooklyn, New York, Toby Cecchini tells tales through his craft and cocktail program at Long Island Bar.
