PUBLISHED: 02/26/2021
This month, HRN’s 40+ series explored some of the most pressing issues facing the food industry and the world at large. The Farm Report projects progress for creating sustainable food and farm practices and policy, while Eating Matters looks beyond food banks, soup kitchens and SNAP benefits to understand what it will really take to end domestic hunger. As the pandemic and the isolating winter months continue to take a toll on us all, The Big Food Question dives deep into psychological well-being in the restaurant industry and Processing addresses a listener letter about grief and mourning.
Levity can also be found in our lineup through compelling human interest stories, inspiring career journeys and celebrations of Black History Month and African American cuisine. Hear from the soul food school scholar, Adrian Miller in conversation with Chef Todd Richards, enjoy learning more about Why Food? host Vallery Lomas in an interview on All in the Industry, and
FYI Philly s celebration of Philadelphia women entrepreneurs
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Jezabel s Argentine Cafe evolving with its owner
Jezabel Careaga opened Jezabel s Argentine Cafe in 2010 bringing her Argentinian cuisine to Fitler Square, with a focus on empanadas and other specialties.
She expanded into West Philadelphia and has now consolidated the business on 48th street.
Over the years she has grown from a cafe to now offering handcrafted furniture she designs and builds.
The restaurant has three spaces. The first is the cafe, focusing on takeout and delivery during the pandemic and featuring an array of baked goods and Argentine specialties.
She added an open kitchen where she teaches cooking classes and prepares the menu for the cafe along with her culinary team.
SOUTH PHILADELPHIA (WPVI) COVID-19 has devastated chefs and restaurants, causing hardship and closings throughout the area.
Chef Ange Branca had to close her James Beard-nominated restaurant Sate Kampar in May. Her new pivot venture is considered unique even among her fellow chefs.
Kampar Kitchen is a way to have a rotating group of diverse chefs cook and sell the cuisines of their culture every week, offering them a new platform for their creations, and customers an opportunity to try some new foods.
Orders are cooked and picked up at a large kitchen space in The Bok Building.
A different chef is featured every day, and the cuisines are like a culinary tour around the world.