Podcast appearances and mentions of Zoe Adjonyoh

Chef Zoe Adjonyoh discusses her culinary venture, Zoe's Ghana Kitchen, and its successful 13-year-run. She delves into the heart of her cookbook of the same name, Zoe's Ghana Kitchen, emphasizing its unique perspective that beautifully intertwines Ghanaian and Irish cultures. Drawing inspiration from Ghanaian cuisine, Zoe underscores the significance of honoring locally sourced ingredients. She recounts her return to Ghana as an adult, returning with a sense of grace to experiment creatively. She reminisces on her dad's laughter in the kitchen accompanied with his valuable lesson to cook food until it's about to burn. Zoe dishes on the influence of music on her culinary journey, curating playlists to elevate both the cooking and dining experience. Zoe imparts advice to aspiring cooks, encouraging them to be curious. She shares some of her upcoming projects in the new year, including her own podcast centered around her transformative healing journey. Follow Food Network on Instagram: https://www.instagram.com/foodnetwork Follow Jaymee Sire on Instagram: https://www.instagram.com/jaymeesire Follow Zoe Adjonyoh on Instagram: https://www.instagram.com/ghanakitchen/ Check Out Zoe Adjonyoh's Website: https://www.zoeadjonyoh.com/ Learn More About Dig In With: https://www.foodnetwork.com/shows/dig-in-with Hosted on Acast. See acast.com/privacy for more information.

Today I speak with Zoe Adjonyoh, who is a pioneer in bringing West African flavors to a wider audience. She's the author of the acclaimed cookbook, Zoe's Ghana Kitchen and is the founder of the spice company by the same name. Zoe describes her background as half Irish and half Ghanaian, and how she used food to connect her to her Ghanaian roots as well as to her father. Zoe describes some of the iconic dishes and flavors of Ghanaian cuisine and explains how Zoe's Ghana Kitchen, which started as a pop-up restaurant, went hand-in-hand with her spiritual awakening, when she uncovered and embraced her authenticity and autonomy. We also talk about the downfalls of the hospitality industry, and we get into sustainability, consciousness, and more. A note about today's audio. Zoe and I had a very “mercury in retrograde” experience when recording this episode in August, and you'll notice that her sound occasionally dims out. I therefore recommend wearing headphones or ear buds when listening if you can, which will help (although I relistened in my car and could still understand her audio). Links and resources mentioned in the episode:* Mind, Body, Spirit, FOOD newsletter: https://mindbodyspiritfood.substack.com/* Find Nicki on Instagram: https://www.instagram.com/nickisizemore/* Zoe's Ghana Kitchen: https://www.zoesghanakitchen.com/* Zoe's Ghana Kitchen cookbook: https://amzn.to/45kgqYA* Podcast episode with Liz Carlisle (Regenerative Farming, Climate Change, Racism, Food & Pleasure): https://mindbodyspiritfood.substack.com/p/regenerative-farming-climate-change#details* Karen Washington: https://www.karenthefarmer.com/about * Soul Fire Farm: https://www.soulfirefarm.org/ Get full access to Mind, Body, Spirit, FOOD at mindbodyspiritfood.substack.com/subscribe

On today's episode of All in the Industry®, Shari Bayer has a special “On the Road” show from the Culinary Institute of America's Worlds of Flavor conference, which took place November 2-4 at The CIA at Copia in Napa, CA, with the theme 'Africa and the World: Reclaiming the Past, Crafting the Future'. Worlds of Flavor is a 3-day International Conference and Festival that includes culinary demonstrations, presentations, panels, and workshops, plus, its famed world marketplace tastings and live fire and teaching kitchens at its beautiful campus. Today's show includes two guest interviews from the conference: first, Pierre Thiam, Chef and Owner of Teranga and Yolélé with locations of NY and El Cerrito, CA, who is a celebrated chef, restaurateur, award-winning cookbook author, entrepreneur, and environmental activist. Born and raised in Senegal, Pierre is known for his innovative cooking style; at once modern and eclectic yet rooted in the rich culinary traditions of West Africa. Pierre is the founder of Yolélé, which distributes African food products around the world, including fonio, a climate-friendly and nutritious ancient grain from the Sahel region of West Africa. His critically acclaimed restaurant Teranga, located in Harlem, NY, serves fast-casual West African fare directly sourced from farmers in the region. Pierre is the author of three cookbooks including, The Fonio Cookbook, released in October 2019 and will add a fourth with the release of Simply West African (Penguin Random House; 2023). Shari's second guest is Zoe Adjonyoh, a chef, writer, entrepreneur, and founder of Zoe's Ghana Kitchen Ltd. Zoe has been pioneering modern West African food in the form of supper clubs (London, Berlin, New York, Accra, Wales, Russia), her own restaurant in Brixton, pop-ups, street food, and events since 2010. In 2017 she released her debut cookbook Zoe's Ghana Kitchen, which was republished and released nationwide in the US in 2021 and landed her a spot on the New York Times Best Cookbooks of 2021 List. Zoe's mission has always been to bring the great flavors of West Africa to a wider audience, and her work has been acknowledged through positive press and publicity including being named one of London's hottest chefs by Time Out and one of “The 44 Best Female Chefs” by Hachette Cuisine France. Today's show also features Shari's PR tip to tell your story; two Speed Round games, and Shari's Solo Dining experience at Chef Christopher Kostow and Martina Kostow's Jew-ish Deli, Loveski, at the Oxbow Public Market in Napa, CA. Photo Courtesy of Pierre Thiam and Zoe Adjonyoh.Listen at Heritage Radio Network; subscribe/rate/review our show at iTunes, Stitcher or Spotify. Follow us @allindustry. Thanks for being a part of All in the Industry®. Heritage Radio Network is a listener supported nonprofit podcast network. Support All in the Industry by becoming a member!All in the Industry is Powered by Simplecast.

Three food world dynamos got together for a fireside chat at this year's sold-out Cherry Bombe Jubilee conference, held in New York City this past April. Hetty McKinnon of Peddler Journal and To Asia, With Love moderated a conversation with Sana Javeri Kadri of Diaspora Co. and Zoe Adjonyoh of Zoe's Ghana Kitchen and the James Beard Foundation on a wide range of topics, from “diasporic angst” to growth and failure. “If you don't push yourself out of your comfort zone, where's the grace going to happen?” asked Zoe. Don't miss their thoughtful conversation. Their talk was introduced by Jannell Lo, the chef and creator of the #DumptheHate AAPI anti-violence campaign and My BF is GF. Thank you to Kerrygold, makers of Irish grass-fed butter and cheese, for supporting this episode. To learn more and find a store near you, visit kerrygoldusa.com.If you enjoyed this conversation, catch past Radio Cherry Bombe appearances with Hetty, Zoe, and Sana. Radio Cherry Bombe is recorded at Newsstand Studios at Rockefeller Center in New York City. Our theme song is by the band Tra La La.Subscribe to our newsletter and check out past episodes and transcripts here!More on Hetty: Instagram, WebsiteMore on Sana: Instagram, Diaspora CoMore on Zoe: Instagram, Website

S5 EP4: Zoe AdjonyohJoining me this episode is the brilliant writer and cook - Zoe AdjonyohPlease rate and review. Thanks. SuzixxAnd if you want to get in touch with me on the show, here's how...email: hello@outwithsuziruffell.comtwitter: @outwithsuzi  A 'Keep It Light Media' ProductionSales, advertising and general enquiries: hello@keepitlightmedia.com

¿Listo para examinar algunos amigos falsos más en inglés? Aquí hay 7 palabras más para ayudarte a evitar cualquier error o malentendidos vergonzosos. :) Y en nuestro consejo cultural, ¡discutiremos tres cosas únicas en Ghana! Recuerda, aprender un idioma es una travesía para toda la vida. Embrace it, Enjoy it, and Share it! LAS NOTAS DEL PODCAST: © 2022 por Language Answers, LLC Blog 68 del Episodio Música de la introducción y conclusión por Master_Service de Fiverr Música de la transición para el Consejo Cultural editada de la canción por Tim Moor de Pixabay. Los Recursos de Investigación El Episodio Episodio 45: Amigos Falsos Wordreference.com “Travesty” de Merriam-Webster.com Dictionary, Merriam-Webster, accedido el 10 de abril de 2022 "20 Surprising Spanish-English False Friends Everyone Falls For" por Lisa de FluentU "15 Spanish False Friends about Emotion" por Real Fast Spanish "Falsos amigos" por Lawless Spanish "Lista de falsos amigos en inglés" por Adriana Jiménez de Babel el 29 de enero de 2020 "Los 11 falsos amigos más comunes entre el inglés y el español" por Ana Sánchez de Verbling el 25 de noviembre de 2015 El Consejo Cultural "12 Traditions and Customs Only Ghanaians Can Understand" por Rajaa Banda de Culture Trip el 27 de julio de 2017 "Hooting at Hunger! The Ga of Ghana Celebrate Homowo" del Wise Guide de www.loc.gov, The Library of Congress, el noviembre de 2002 "Ghana's Top Festivals to Add to Your Bucket List" por Kwame Aidoo de Culture Trip el 10 de agosto de 2018 "LET'S TALK FOOD: Kpokpoi (Homowo)" por infoboxdaily, subido a YouTube el 2 de septiembre de 2014 "Easy Kpokpoi | Kpekple Recipe For Homowo Festival" por Sweet Adjeley, subido a YouTube el 17 de agosto de 2019 "What you need know about the Homowo Festival in Ghana" por Ghana Talks Business el 2 de agosto de 2019 "Kpanlogo (Panlogo) dance" por Eugene N, subido a YouTube el 11 de enero de 2014 "Winneba celebrates its deer hunting festival" por africanews, subido a YouTube el 8 de mayo de 2017 "Let's Make The Authentic Party Pleasing Ghana Salad" por Sweet Adjeley, subido a YouTube el 24 de diciembre de 2020 "Ghana Salad" por Zoe Adjonyoh "Ghana Chronicles 6: The Ghanaian Handshake" por mints54, subido a YouTube el 4 de agosto de 2009 Todos enlaces a: https://es.languageanswers.com/post/episodio-68-m%C3%A1s-amigos-falsos

Today's conversation is with chef and activist Zoe Adjonyoh. Zoe is the founder and creative brainchild behind Zoe's Ghana Kitchen and author of one of New York Times most notable cookbooks of 2021. Exploring identity, belonging,and culture, Zoe's career is one of pivots and pirouettes that ultimately land her at home with herself and her love of Ghanian food, family, and justice.  In today's episode, we explore themes of identity, justice, ancestry, family, and well, of course, food. Zoe's story will inspire anyone whose path feels non-linear or circuitous. Remember, you are right where you are supposed to be…always..in all the ways.  As Zoe reminds us, those whispers of the universe are always speaking to us Things that we mention https://www.nasa.gov/audience/forstudents/k-4/stories/nasa-knows/what-is-a-black-hole-k4.html (What is a Black hole?  Let's ask NASA ) https://www.zoesghanakitchen.com/recipes/nkatsenkwan-groundnut-stew (Peanut Stew) https://www.zoesghanakitchen.com/ (Zoe's Ghana Kitchen Site) https://podcasts.apple.com/gb/podcast/cooking-up-consciousness-podcast/id1559219638 (Cooking up consciousness)  https://en.wikipedia.org/wiki/British_National_Party (British National Party) https://www.voraciousbooks.com/titles/zoe-adjonyoh/zoes-ghana-kitchen/9780316335034/ (Zoe's Ghana Kitchen: An Introduction to New African Cuisine) https://www.npr.org/2017/02/02/511860933/james-baldwin-in-his-own-searing-revelatory-words-i-am-not-your-negro (James Baldwin, In his own searing revelatory words,'I am not your Negro') What was happening in the 1980s in London From the New York Time Archives:  https://www.nytimes.com/1981/07/05/world/neo-nazis-accused-in-london-riots.html (Neo-nazis accoused of London Riots, July 5 1981 ) And also from the New York Times https://www.nytimes.com/2021/12/14/dining/best-cookbooks.html (The Best Cookbooks of 2021) This conversation was recorded on December 16, 2021 and February 1, 2022  Host https://www.instagram.com/dario.studio/ (Dario Calmese)  Producer https://www.instagram.com/carmendharris/ (Carmen D. Harris)   Production Assistant: Coniqua Johnson  Visual Art Direction and Designs:  http://riverwildmen.com/ (River Wildmen), https://www.instagram.com/afrovisualism/ (AfroVisualism) Original Music composed by http://www.dariocalmese.com/ (Dario Calmese)  Visit us at https://www.blackimagination.com/oral-history (blackimagination.com )

This week, we're excited to welcome Zoe Adjonyoh to Salt + Spine, the podcast on stories behind cookbooks.Zoe Adjonyoh is the chef and founder of Zoe's Ghana Kitchen, a pop-up restaurant/supper club that's taken place in various places around the world—from London, where Zoe lives, to Berlin and New York. Zoe's Ghana Kitchen has grown into a distributor of African ingredients and spices.In 2014, Zoe gathered her work as a writer and chef together, bringing recipes from her experiences in Ghana and running her supper club together in her debut cookbook, Zoe's Ghana Kitchen. The book was recently re-issued and adapted for an American audience.Zoe's well-received pop-up first started out as a way to fund her masters in writing from Goldsmiths, University of London, but the supper club took of and ultimately helped inspire her to find more exciting recipes and to learn more about Ghanaian cuisine that she was cooking. In 2014, Zoe visited Ghana where she set out to learn more about the local cuisine and the ingredients that inspire it. While there, she found the recipes and stories that later came to make up her cookbook and deepened her knowledge of Ghanaian food and culinary traditions.Zoe includes soundtracks with her recipes to invoke a sense of place and flesh out the experience of Ghanaian cuisine. The book includes an extensive guide to ingredients, educating readers about the spices and flavors that are central to Ghanaian food. From cover to cover, the cookbook is filled with colorful pictures of mouthwatering dishes and insightful tips scrawled on each recipe. The book, as Zoe says, is an invitation to learn more about Ghanaian food and to bring the ingredients of West Africa into our day-to-day cooking.Zoe joined us remotely for this week's show to #TalkCookbooks, including our signature culinary game. See acast.com/privacy for privacy and opt-out information.

This week, we're excited to welcome Zoe Adjonyoh to Salt + Spine, the podcast on stories behind cookbooks.Zoe Adjonyoh is the chef and founder of Zoe’s Ghana Kitchen, a pop-up restaurant/supper club that’s taken place in various places around the world—from London, where Zoe lives, to Berlin and New York. Zoe’s Ghana Kitchen has grown into a distributor of African ingredients and spices.In 2014, Zoe gathered her work as a writer and chef together, bringing recipes from her experiences in Ghana and running her supper club together in her debut cookbook, Zoe’s Ghana Kitchen. The book was recently re-issued and adapted for an American audience.START COOKING TODAY: Bookshop | Hardcover Cook | IndieBoundZoe’s well-received pop-up first started out as a way to fund her masters in writing from Goldsmiths, University of London, but the supper club took of and ultimately helped inspire her to find more exciting recipes and to learn more about Ghanaian cuisine that she was cooking. In 2014, Zoe visited Ghana where she set out to learn more about the local cuisine and the ingredients that inspire it. While there, she found the recipes and stories that later came to make up her cookbook and deepened her knowledge of Ghanaian food and culinary traditions.Zoe includes soundtracks with her recipes to invoke a sense of place and flesh out the experience of Ghanaian cuisine. The book includes an extensive guide to ingredients, educating readers about the spices and flavors that are central to Ghanaian food. From cover to cover, the cookbook is filled with colorful pictures of mouthwatering dishes and insightful tips scrawled on each recipe. The book, as Zoe says, is an invitation to learn more about Ghanaian food and to bring the ingredients of West Africa into our day-to-day cooking.Zoe joined us remotely for this week’s show to #TalkCookbooks, including our signature culinary game. Get full access to Salt + Spine at saltandspine.substack.com/subscribe

Referenced in this episode:Zoe's Ghana Kitchen - An Introduction to New African Cuisine – From Ghana With Love (available now)Nkrakra (Light Soup with Chicken) from Zoe Adjonyoh (recipe)Genius-Hunter Extra Credit: Follow Zoe and check out her always fun, InstagramGrab all the spices you need -- right from her online shop, Zoe's Ghana Kitchen +  Sustainable Red Palm OilZoe Adjonyoh's Ghanian Dinner Party Is All About the Music & Jollof Fried Chicken (Food52)Donate to a crowd-funder campaign for a forthcoming book by Zoe - Serving Up: Essays on food, identity and culture: A new and vital food-inspired anthology examining the politics behind what we eatZoe's picks for West African, black women owned businesses to shop: Mesian Spices (Liberia), Pok Spices (Nigeria) , Gloria's Shito (Ghana), Adda Bloom (Canada), Essie Spice (Ghana), Yolele (Pierre Thiam)Have a genius recipe you'd like to share? Tell me all about it at genius@food52.com.

Hello and welcome to episode 56 of Tasty Pages, a podcast by Cooking The Books! We discuss 'Zoe's Ghana Kitchen' by Zoe Adjonyoh. We also talk about our obsession with terrible Christmas movies, our recent trip back to Chicago and espresso martinis - which, apparently, are making a comeback. Our show topic is: What food words did you (or still do) frequently mispronounce? And, there's a food adjacent joke that probably doesn't qualify as a "joke" since it's not that funny. You can purchase the book here: https://amzn.to/3DXqo5v. --- Support this podcast: https://anchor.fm/tastypages/support

Chef and author Zoe Adjonyoh is one of the most vocal and visible advocates for Ghanaian food. This position made her uncomfortable for a long while. At the outset, as a third culture kid in London with an Irish mother and Ghanaian father, she even asked herself if she was appropriating her own culture. She only had a small repertoire of dishes she learned from her reticent dad. Eventually a trip to see relatives in Ghana cleared up the notion of one standardized cuisine and freed her to follow her own instincts as she created Zoe's Ghana Kitchen in the UK. And in doing so found a larger mission. Listen in to hear about the journey from accidental pop-up star to determined social justice advocate through food. And check out her recently re-published book, Zoe's Ghana Kitchen!Photo courtesy of Sarah Crowder.Want to stay up to date on the latest Speaking Broadly episodes? To hear more conversations with Dana Cowin and her fierce guests, subscribe to Speaking Broadly (it's free!) on iTunes or Stitcher. If you like what you hear, please take a moment to rate + review us on Apple's podcast store and follow Dana on Instagram @speakingbroadly and @fwscout. Thanks for tuning in!Heritage Radio Network is a listener supported nonprofit podcast network. Support Speaking Broadly by becoming a member!Speaking Broadly is Powered by Simplecast.

This week we're joined by U.K based writer and cook Zoe Adjonyoh whose new book explores her Ghanian heritage and teaches us about different food traditions from the motherland. See acast.com/privacy for privacy and opt-out information.

This week, Gilly is with Clare Finney, author of The Female Chef. The book - and the chat - is a wonderfully multi-layered exploration of what it means to be a woman in a professional kitchen in 2021. With interviews from many of Britain's biggest names in food, including Thomasina Miers, Zoe Adjonyoh, Andi Oliver and Ravinder Bhogal, and with a foreword from Sheila Dillon, it moves the conversation on from the hugely important subject of equality in the workplace to examine the many and nuanced notions of femaleness. See acast.com/privacy for privacy and opt-out information.

On this episode, we're joined by Zoe Adjonyoh. She's a chef, writer, entrepreneur, and the founder of Zoe's Ghana Kitchen, a West African food brand that she started in 2010. Zoe's been pioneering modern West African food in the forms of supper clubs in London, Berlin & New York. She had her own restaurant in Brixton, and has done numerous pop-ups  and events. In 2017 she released her cookbook, Zoe's Ghana Kitchen, which was just republished and re-released in October. If you go to her website, you can get more info on the book, find recipes, purchase items from her spice line, and learn about her online classes.On the show, we talk about how her background, having an Irish mother, and a father from Ghana, influenced her cooking. Our conversation revolves primarily around decolonizing the food industry, and who should be profiting from African foodways. We talk about gatekeeping, and the importance of sharing opportunities, and the stage, with others, even when it means passing on an incredible opportunity for ourselves. We discuss her podcast Cooking Up Consciousness, and the upcoming anthology she's editing, Serving Up: Essays on food, identity, and culture. And I asked her if she identified as a cook or a chef, and what it means to be a chef these days. SponsorsIf you're interested in grits, corn meal, and corn flour that are both delicious and nutritious, check out Professor Torbert's Orange Corn.   All of their products are non-GMO, gluten free and vegan. Their orange corn is helping fight micronutrient deficiencies in more than 10 African countries. So, when you choose Professor Torbert's you aren't just saying yes to better flavor. You're also helping deliver better nutrition on a global scale. When ordering on their website, use discount code CHEFS10 to save 10%.Looking to hire employees for your restaurant? This week's sponsor is Savory Jobs, a job site only for restaurants. For just $50, get unlimited job postings for an entire year. Use discount code SAVORY10 to save 10%.===========Zoe Adjonyoh=========== Zoe Adjonyoh InstagramZoe Adjonyoh TwitterZoe's Ghana KitchenThe Cooking UpConsciousness Podcast Buy the book Zoe's Ghana Kitchen, and support the book Serving Up==========================CHEFS WITHOUT RESTAURANTS==========================SUPPORT US ON PATREONGet the Chefs Without Restaurants NewsletterVisit Our Amazon Store (we get paid when you buy stuff)Chefs Without Restaurants Facebook pageChefs Without Restaurants private Facebook groupChefs Without Restaurants InstagramFounder Chris Spear's personal chef business Perfect Little BitesIf you want to support the show, our Venmo name is ChefWoRestos and can be found at https://venmo.com/ChefWoRestos. If you enjoy the show it would be much appreciated. 

Chef and food justice activist Zoe Adjonyoh returns to Ghana to explore her cultural ancestry and gather recipes. Julia Sherman has entertaining ideas and candy alternatives for Halloween. Delilah Snell shares traditions of Día de los Muertos, including the construction of altars and the significance of offerings left to welcome back the souls of deceased relatives. This week's “In the Weeds” features Jonathan Yang, who opened Thank You Coffee in Chinatown to give back to the community and draw people back to legacy businesses. Christine Tran of the Los Angeles Food Policy Council explains a new county report showing better food insecurity statistics but trends with unemployment rates. Finally, Naomi Shim is making pastry with farmer's market pears.

In this episode of Tell Your Best Story, Jensen speaks to Zoe Adjonyoh of Zoe's Ghana Kitchen about how she started cooking Ghanaian food for herself as a latchkey kid, how oral tradition is used in passing down West African recipes, and about creating the canon of West African food one cookbook at a time. Zoe's Ghana Kitchen Zoe's Ghana Kitchen - An Introduction to New African Cuisine – From Ghana With Love

West African food is something more Americans should get to know, although, if you know where to look, you can see West Africa all over America's Southern cuisine. I talk with cookbook author Zoe Adjonyoh about the food of Ghana, and its rich fish and seafood traditions. 

As a kid growing up in London, chef Zoe Adjonyoh learned to cook by watching her father make the foods he ate as a kid growing up in Ghana. As an adult, she opened a restaurant devoted to dishes like spicy, peanut butter–laced groundnut stew. A decade into her career, Zoe realized she wanted to know more about Ghanian cuisine—and her own family. Here's what happened when she landed in Accra with an open heart and an empty belly.  Read, and cook from Zoe's book! And listen to this week's Tiny Travel Tale from Roger Hill of Long Island, New York.

Zoe Adjonyoh's fascination with Ghanaian cuisine began as an exploration of personal identity (she grew up in the U.K., the child of a Ghanaian father and Irish mother), expanded to a focus of culinary travel, and flowered into a series of London-based businesses--pop-ups, supper clubs, a restaurant, and a book, Zoe's Ghana Kitchen. On this, the publication day of the first US edition of her book, Zoe joins Andrew to discuss her passion for her work, how it fits into the relatively recent effort to codify Ghanaian cuisine, and how she mingles the universal and the personal in her outlook and recipes.Andrew Talks to Chefs is a fully independent podcast and no longer affiliated with our former host network; please visit and bookmark our official website for all show updates, blog posts, personal and virtual appearances, and related information.(photo of Zoe by Lateef Okunnu)

Join us, Bruce Weinstein and Mark Scarbrough, authors of thirty-five cookbooks (and counting) on our magazine-format podcast with lots of segments and our take on some of the top trends in food and cooking in North America. Here are the segments of this podcast episode: [00:37] All About Food Trucks: how to endure and even enjoy the fad. [10:38] Our One-Minute Cooking Tip: Spray your measuring cups! [11:49] Bruce's interview with Ghanain chef Zoe Adjonyoh, author of THE FLAVORS OF WEST AFRICA [31:37] What's making us happy in food this week? Pork belly and lobster rolls!

How to combat food stereotypes, understand cultural appropriation, and support an African food revolution with Zoe Adjonyoh. ----- Welcome to episode 315 of The Food Blogger Pro Podcast! This week on the podcast, Bjork interviews Zoe Adjonyoh about her journey with Zoe's Ghana Kitchen, as well as her fight against the cultural appropriation of food. Decolonizing the Food Industry While Zoe Adjonyoh initially started out by just cooking Ghanaian food for her community, she quickly took on a larger role with her brand, Zoe's Ghana Kitchen. Through her blog, cookbook, supper clubs, and more, she has been actively working to foster an African Food Revolution and bring African food to the masses. And in recent years, she has shifted her focus from just pioneering West African food to decolonizing the food industry and helping people understand what cultural appropriation is. It's a really powerful interview that will make you consider your role as both a consumer and a content creator, and we hope you enjoy hearing more about Zoe's story. In this episode, you'll learn: How she started Zoe's Ghana Kitchen How her supper clubs worked How she worked to start an African food revolution How she shifted her focus to work on decolonizing the food industry What the difference is between cultural appropriation and appreciation How we have power as consumers to support the culture where food comes from Why activism is ingrained in her identity What she covers in her book, as well as what she has updated in this new edition Resources: Zoe's Ghana Kitchen Preorder Zoe's book here! 289: The Rise – How the COVID-19 Pandemic Has Affected the Restaurant Industry and Celebrating Black Culture in American Food with Marcus Samuelsson Airbnb Experience — Chocolate Origins & Create with a Maker Diaspora Co. Burlap & Barrel Zoe's Ghana Kitchen playlist on Spotify Zoe's podcast, Cooking Up Consciousness Follow Zoe on Instagram and Facebook Check out the Food Blogger Pro YouTube channel (and subscribe while you're there!) If you have any comments, questions, or suggestions for interviews, be sure to email them to podcast@foodbloggerpro.com. Learn more about joining the Food Blogger Pro community at foodbloggerpro.com/membership

Zoe speaks with New York Times bestselling cookbook author Julia Turshen about her childhood, the impact of diet culture and media culture growing up, her lifelong work in food, her latest cookbook, her current farm job, her work with Equity At The Table (EATT) and God's Love we Deliver KEY TAKEAWAYS Food is the pathway into the heritage of other cultures. By experiencing new taste sensations, we develop the desire to learn more about where they came from. In the media, and especially the magazine industry, there is a tendency to promote the idea that thin is beautiful - but healthy is even more beautiful. We reduce anxiety and doubt about sexuality when we bring our children up with acceptance. Julia's own upbringing was one of diversity and inclusivity, which made the process of coming out so much more easy. Cooking provides us with a sense of agency, and allows us to be in complete control of a part of our lives, which is rare in this world. BEST MOMENTS 'I grew up in a place where there was a lot of diversity. So I grew up eating a big range of things' 'I think it's incredibly common that a lot of us come from a history of disordered eating or eating disorders because there is an obsessiveness with food' 'Reading can be fun! Reading doesn't always have to be serious' 'When we cook, we have control over what we're doing, which is a nice feeling in a world where we actually have no control over anything' VALUABLE RESOURCES Julia Turshen Twitter - https://twitter.com/turshen Julia Turshen Instagram - https://www.instagram.com/turshen/ Julia Turshen - https://www.juliaturshen.com ABOUT THE HOST Zoe Adjonyoh is a writer, chef, and food justice activist from South-East London on a mission to bring African food to the masses. As a mixed-race, Black queer woman born to a Ghanaian father and Irish mother from a working-class background who works at the intersections of food, culture, identity, and politics, Zoe Adjonyoh is driven to create change in the food landscape. Zoe has taken her fresh interpretation of classic Ghananian flavours to venues across London, Berlin, Accra, and New York and become a leader in the new African cuisine revolution. Through her supper clubs, kitchen residencies, mobile catering, a former restaurant space in Brixton, her highly successful cookbook, Zoe's Ghana Kitchen: An Introduction to New African Cuisine - from Ghana With Love, and a thriving e-commerce spice business, Zoe has sought to inspire African food entrepreneurs, cooks, and chefs from the continent and the diaspora across the world. During the COVID-19 pandemic, Zoe has held events, demonstrations, and talks in addition to launching a crowdfunding campaign to support some of the most vulnerable in her community. In 2020, Zoe founded the thought leadership platform Black Book for Black and non-white people working within hospitality and food media. Join Zoe as she dismantles, disrupts, and decolonises the food industry while supporting marginalised communities and building a more equitable food system. NOTES Thank you for cooking up consciousness with me! Love & light- Zoe Adjonyoh Follow Cooking Up Consciousness on Clubhouse for conversations and community and visit www.zoeadjonyoh.com to subscribe to all of Zoe's consciousness-raising projects including Black Book and Ghana Kitchen. For more about Zoe and her work, follow @zoeadjonyoh on IG and on Clubhouse. Please visit Patreon to support this self-funded podcast from as little as $4 per month. CREDITS Executive Producer, Creator, and Host- Zoe Adjonyoh Producer- Dani Dillon of Lunch Group Graphic & Website Design- Sara HeldInstagram: https://www.instagram.com/zoeadjonyoh/?hl=enSee omnystudio.com/listener for privacy information.

Zoe speaks with Samah Dada, cookbook author and founder of her blog DADAEATS, about her childhood love of dolphins, the power of representation in food and beverage media, her current love of Harry Styles and Justin Bieber, and the many food experiences that have shaped who she is. KEY TAKEAWAYS Sometimes we need to look outside of our own world in order to recognise that people like ourselves exist, and that they thrive. The world is bigger than we sometimes believe it to be. There's nothing glamorous about working every hour of the day, although there seems to be this perception in the media, and through influencers. Life is about caring for yourself. When you find the thing you love to do in life, it's never a job. It becomes a passion – a force that drives us, and money becomes less important than this drive. When we take our place in front of the world, we are empowering those like us – we are reassuring them that they too can find their own place. BEST MOMENTS ‘It transcends more than what you're putting on the table. It's the intention behind it' ‘It showed me that the word's a bit bigger' ‘When you're being present – doing something because you love it – it stops being work' ‘I love that you're bringing your culture back, and using your platform to be a guiding light – to be a representative for other young women who look like you' VALUABLE RESOURCES Samah Dada Twitter - https://twitter.com/dadaeats Samah Dada Instagram - https://www.instagram.com/dadaeats Dada Eats - https://dadaeats.com ABOUT THE HOST Zoe Adjonyoh is a writer, chef, and food justice activist from South-East London on a mission to bring African food to the masses. As a mixed-race, Black queer woman born to a Ghanaian father and Irish mother from a working-class background who works at the intersections of food, culture, identity, and politics, Zoe Adjonyoh is driven to create change in the food landscape. Zoe has taken her fresh interpretation of classic Ghananian flavours to venues across London, Berlin, Accra, and New York and become a leader in the new African cuisine revolution. Through her supper clubs, kitchen residencies, mobile catering, a former restaurant space in Brixton, her highly successful cookbook, Zoe's Ghana Kitchen: An Introduction to New African Cuisine - from Ghana With Love, and a thriving e-commerce spice business, Zoe has sought to inspire African food entrepreneurs, cooks, and chefs from the continent and the diaspora across the world. During the COVID-19 pandemic, Zoe has held events, demonstrations, and talks in addition to launching a crowdfunding campaign to support some of the most vulnerable in her community. In 2020, Zoe founded the thought leadership platform Black Book for Black and non-white people working within hospitality and food media. Join Zoe as she dismantles, disrupts, and decolonises the food industry while supporting marginalised communities and building a more equitable food system. NOTES Thank you for cooking up consciousness with me! Love & light- Zoe Adjonyoh Follow Cooking Up Consciousness on Clubhouse for conversations and community and visit www.zoeadjonyoh.com to subscribe to all of Zoe's consciousness-raising projects including Black Book and Ghana Kitchen. For more about Zoe and her work, follow @zoeadjonyoh on IG and on Clubhouse. Please visit Patreon to support this self-funded podcast from as little as $4 per month. CREDITS Executive Producer, Creator, and Host- Zoe Adjonyoh Producer- Dani Dillon of Lunch Group Graphic & Website Design- Sara HeldInstagram: https://www.instagram.com/zoeadjonyoh/?hl=enSee omnystudio.com/listener for privacy information.

Zoe speaks with Amber Crowder, a returning citizen who wishes to destigmatize and humanize what it means to be formerly incarcerated. They speak about Amber's incarceration experience, her work through The Been Down Project, her entrepreneurship, and prison food. KEY TAKEAWAYS Motivations come in all shapes and sizes. For many parents, the yearning to make each day as special as possible for our children is what drives us to do better. The legal system needs to find alternatives to incarceration, especially when it comes to parents leaving behind children. Sentencing a parent is the same as sentencing the child. A prison sentence doesn't end with being released from incarceration. The stigma that hangs over a person upon release is a life sentence in itself. Surviving incarceration can lead to lifelong trauma, but we must endeavour to remember that it was an experienced that we survived, and that we must keep going. BEST MOMENTS ‘I am always obsessively looking for truth' ‘I have to get up and do what I need to do' ‘Prison is trauma, and it's an act of trauma you're re-living every day' ‘There's no chance for redemption when that label is put upon you' VALUABLE RESOURCES Amber Crowder Twitter - https://twitter.com/beendownproject Been Down Project - https://www.thebeendownproject.com/about ABOUT THE HOST Zoe Adjonyoh is a writer, chef, and food justice activist from South-East London on a mission to bring African food to the masses. As a mixed-race, Black queer woman born to a Ghanaian father and Irish mother from a working-class background who works at the intersections of food, culture, identity, and politics, Zoe Adjonyoh is driven to create change in the food landscape. Zoe has taken her fresh interpretation of classic Ghananian flavours to venues across London, Berlin, Accra, and New York and become a leader in the new African cuisine revolution. Through her supper clubs, kitchen residencies, mobile catering, a former restaurant space in Brixton, her highly successful cookbook, Zoe's Ghana Kitchen: An Introduction to New African Cuisine - from Ghana With Love, and a thriving e-commerce spice business, Zoe has sought to inspire African food entrepreneurs, cooks, and chefs from the continent and the diaspora across the world. During the COVID-19 pandemic, Zoe has held events, demonstrations, and talks in addition to launching a crowdfunding campaign to support some of the most vulnerable in her community. In 2020, Zoe founded the thought leadership platform Black Book for Black and non-white people working within hospitality and food media. Join Zoe as she dismantles, disrupts, and decolonises the food industry while supporting marginalised communities and building a more equitable food system. NOTES Thank you for cooking up consciousness with me! Love & light- Zoe Adjonyoh Follow Cooking Up Consciousness on Clubhouse for conversations and community and visit www.zoeadjonyoh.com to subscribe to all of Zoe's consciousness-raising projects including Black Book and Ghana Kitchen. For more about Zoe and her work, follow @zoeadjonyoh on IG and on Clubhouse. Please visit Patreon to support this self-funded podcast from as little as $4 per month. CREDITS Executive Producer, Creator, and Host- Zoe Adjonyoh Producer- Dani Dillon of Lunch Group Graphic & Website Design- Sara HeldInstagram: https://www.instagram.com/zoeadjonyoh/?hl=enSee omnystudio.com/listener for privacy information.

Zoe speaks with culinary historian, food writer, and Griot Michael W. Twitty (@thecookinggene) about third person interpretation, African American culinary history in the Old South, genealogy and food heritage, and storytelling through foodways. KEY TAKEAWAYS When it comes to the issue of self-dislike and self-hatred and its effects, we must be as honest and as open as possible. We have to remove it at the root, and we cannot do this unless we know where to dig. Cooking is a political act. Cooking is a revolutionary act, but we must want it to be. We have to find the will and the meaning. The ability to suspend one's belief plays a vital part in our personal learning process. Stimulating the imagination is a foundational building block of self-development. A recipe is a story that is passed down through the generations, changing incrementally as new generations add their own tales to the cooking pot. It represents the heritage and voyage of those who came before. BEST MOMENTS 'One of the key ingredients is resistance, acknowledgement, honorance and respect' 'Food tells stories. Food keeps people's memories alive' 'It's mental health. It's digging into the root - uprooting all that stuff' 'I want Black people to understand in particular, the reason why I do what I do is not to revisit the trauma. it's to celebrate our joyous past and present' VALUABLE RESOURCES Michael W Twitty Instagram - https://www.instagram.com/thecookinggene/?hl=en The Cooking Gene - https://thecookinggene.com Michael W Twitty Twitter - https://twitter.com/KosherSoul ABOUT THE HOST Zoe Adjonyoh is a writer, chef, and food justice activist from South-East London on a mission to bring African food to the masses. As a mixed-race, Black queer woman born to a Ghanaian father and Irish mother from a working-class background who works at the intersections of food, culture, identity, and politics, Zoe Adjonyoh is driven to create change in the food landscape. Zoe has taken her fresh interpretation of classic Ghananian flavours to venues across London, Berlin, Accra, and New York and become a leader in the new African cuisine revolution. Through her supper clubs, kitchen residencies, mobile catering, a former restaurant space in Brixton, her highly successful cookbook, Zoe's Ghana Kitchen: An Introduction to New African Cuisine - from Ghana With Love, and a thriving e-commerce spice business, Zoe has sought to inspire African food entrepreneurs, cooks, and chefs from the continent and the diaspora across the world. During the COVID-19 pandemic, Zoe has held events, demonstrations, and talks in addition to launching a crowdfunding campaign to support some of the most vulnerable in her community. In 2020, Zoe founded the thought leadership platform Black Book for Black and non-white people working within hospitality and food media. Join Zoe as she dismantles, disrupts, and decolonises the food industry while supporting marginalised communities and building a more equitable food system. NOTES Thank you for cooking up consciousness with me! Love & light- Zoe Adjonyoh Follow Cooking Up Consciousness on Clubhouse for conversations and community and visit www.zoeadjonyoh.com to subscribe to all of Zoe's consciousness-raising projects including Black Book and Ghana Kitchen. For more about Zoe and her work, follow @zoeadjonyoh on IG and on Clubhouse. Please visit Patreon to support this self-funded podcast from as little as $4 per month. CREDITS Executive Producer, Creator, and Host- Zoe Adjonyoh Producer- Dani Dillon of Lunch Group Graphic & Website Design- Sara HeldInstagram: https://www.instagram.com/zoeadjonyoh/?hl=enSee omnystudio.com/listener for privacy information.

In a whole new episode of Sustainably Influenced, we chat with Chef, Author, founder of Zoe's Ghana Kitchen & Black Book Global and host of ‘Cooking Up Consciousness' podcast, Zoe Adjonyoh! #ghanabetasty @ghanakitchen Shop Zoe's Ghana Kitchen Here

Chef and author Zoe Adjonyoh joins Elle in The Walk-In to talk about decolonizing food, her first experiences with Ghanian food, and her supper clubs. Zoe and Elle get deep to discuss burnout and how to align your work with your life's purpose.Privacy Policy and California Privacy Notice.

Zoe speaks with writer Alicia Kennedy about finding community and connection growing up, new food writing, ethical eating under capitalism, and her forthcoming book from Beacon Press. KEY TAKEAWAYS Books and stories allow us to find a creative way to escape when the world around us seems intent on making us conform. The reason we identify with certain themes or characters is because they reflect the ideal that we long to pursue. Finding our voice is a long process, and can be made easier by surrounding ourselves with those who hold similar values and ideals. By creating this community of like-minded souls, we ground ourselves and build confidence. We must seek to move towards more conscious capitalism, working for better labor rights, and more equality in the food chain. People must become more aware about the better choices that can be made. We often feel empowered to make consumer choices versus taking political action. BEST MOMENTS ‘I always had this sense of sense of being out of time with my own people' ‘I've always found my people and my inspiration and my will to go on, from those who are close to me' ‘When I started to write about food, I just had my whole world open up. Like I wasn't struggling anymore to say what I wanted to say' ‘Crisis affects the ways in which people eat' VALUABLE RESOURCES Alicia Kennedy - https://alicia-kennedy.com Alicia Kennedy Twitter - https://twitter.com/aliciakennedy ABOUT THE HOST Zoe Adjonyoh is a writer, chef, and food justice activist from South-East London on a mission to bring African food to the masses. As a mixed-race, Black queer woman born to a Ghanaian father and Irish mother from a working-class background who works at the intersections of food, culture, identity, and politics, Zoe Adjonyoh is driven to create change in the food landscape. Zoe has taken her fresh interpretation of classic Ghananian flavours to venues across London, Berlin, Accra, and New York and become a leader in the new African cuisine revolution. Through her supper clubs, kitchen residencies, mobile catering, a former restaurant space in Brixton, her highly successful cookbook, Zoe's Ghana Kitchen: An Introduction to New African Cuisine - from Ghana With Love, and a thriving e-commerce spice business, Zoe has sought to inspire African food entrepreneurs, cooks, and chefs from the continent and the diaspora across the world. During the COVID-19 pandemic, Zoe has held events, demonstrations, and talks in addition to launching a crowdfunding campaign to support some of the most vulnerable in her community. In 2020, Zoe founded the thought leadership platform Black Book for Black and non-white people working within hospitality and food media. Join Zoe as she dismantles, disrupts, and decolonises the food industry while supporting marginalised communities and building a more equitable food system. NOTES Thank you for cooking up consciousness with me! Love & light- Zoe Adjonyoh Follow Cooking Up Consciousness on Clubhouse for conversations and community and visit www.zoeadjonyoh.com to subscribe to all of Zoe's consciousness-raising projects including Black Book and Ghana Kitchen. For more about Zoe and her work, follow @zoeadjonyoh on IG and on Clubhouse. Please visit Patreon to support this self-funded podcast from as little as $4 per month. CREDITS Executive Producer, Creator, and Host- Zoe Adjonyoh Producer- Dani Dillon of Lunch Group Graphic & Website Design- Sara HeldInstagram: https://www.instagram.com/zoeadjonyoh/?hl=enSee omnystudio.com/listener for privacy information.

Zoe speaks with Palestinian-Syrian chef Reem Assil, owner of Reem's California based in Oakland, about her years as a labor organizer, discovering her deeply personal connection to food and her ancestry, and her team's transition to a worker-owned cooperative model for her restaurant and bakery. KEY TAKEAWAYS We can instil a love for responsibility by showing people that they are trusted with a task. By giving them a sense of ownership, and allowing them to find their own approach, responsibility takes on a new maturity. Great writers, great thinkers, great creators, can help us to articulate the feelings, ideas and emotions that we have inside. Verbalising these things all helps to describe the human condition. When dealing with social issues and challenges, it is never enough to simply fix the symptoms. We must look to the root causes and solve at the foundational level, no matter how painful it may be. No one is immune to the hardships of life. Even leaders find some days tougher than others. Never be afraid to show that you're human. There is an innate strength in vulnerability. BEST MOMENTS 'I love to make people laugh and be happy. I was an entertainer from a very young age' 'It's all about decolonizing your mind' 'This organization really helped us to empower communities of color to really change the conditions in their lives' 'Vulnerability is the start of everything' VALUABLE RESOURCES Reems California - https://linktr.ee/reemscalifornia Reems California Instagram - https://www.instagram.com/reemscalifornia/?hl=en Reem Assil Instagram - https://www.instagram.com/reem.assil/?hl=en ABOUT THE HOST Zoe Adjonyoh is a writer, chef, and food justice activist from South-East London on a mission to bring African food to the masses. As a mixed-race, Black queer woman born to a Ghanaian father and Irish mother from a working-class background who works at the intersections of food, culture, identity, and politics, Zoe Adjonyoh is driven to create change in the food landscape. Zoe has taken her fresh interpretation of classic Ghananian flavours to venues across London, Berlin, Accra, and New York and become a leader in the new African cuisine revolution. Through her supper clubs, kitchen residencies, mobile catering, a former restaurant space in Brixton, her highly successful cookbook, Zoe's Ghana Kitchen: An Introduction to New African Cuisine - from Ghana With Love, and a thriving e-commerce spice business, Zoe has sought to inspire African food entrepreneurs, cooks, and chefs from the continent and the diaspora across the world. During the COVID-19 pandemic, Zoe has held events, demonstrations, and talks in addition to launching a crowdfunding campaign to support some of the most vulnerable in her community. In 2020, Zoe founded the thought leadership platform Black Book for Black and non-white people working within hospitality and food media. Join Zoe as she dismantles, disrupts, and decolonises the food industry while supporting marginalised communities and building a more equitable food system. NOTES Thank you for cooking up consciousness with me! Love & light- Zoe Adjonyoh Follow Cooking Up Consciousness on Clubhouse for conversations and community and visit www.zoeadjonyoh.com to subscribe to all of Zoe's consciousness-raising projects including Black Book and Ghana Kitchen. For more about Zoe and her work, follow @zoeadjonyoh on IG and on Clubhouse. Please visit Patreon to support this self-funded podcast from as little as $4 per month. CREDITS Executive Producer, Creator, and Host- Zoe Adjonyoh Producer- Dani Dillon of Lunch Group Graphic & Website Design- Sara HeldInstagram: https://www.instagram.com/zoeadjonyoh/?hl=enSee omnystudio.com/listener for privacy information.

Zoe speaks to Charles Chen (@charleschentv), a co-creator of the universe and an entrepreneur democratizing wellness through his monthly subscription boxes, Masterclasses, and digital content, about loving yourself and creating space for others to do the same. KEY TAKEAWAYS Food can be there for us when the whole world isn't. It acts as comfort and friend in our darkest moments, but we must be careful not to let it overtake us completely. We all have books that mean the most to us at certain points in life, depending on where we are in our own journey. They almost act as forks in the road and can help us to make the important decisions. We can become far too distracted by the brand we are trying to create, when really we should focus upon the intention behind the messages we are trying to transmit. Self-care is the root of true happiness. We cannot hope to truly love others if we do not love ourselves. We must take time out to nurture and rejuvenate. BEST MOMENTS 'Cooking up consciousness is alchemy, and it's beautiful!' 'True authentic power comes in recognising that this vehicle, this body, can be discarded' 'It's important to stay rooted and grounded and remember what the fuck your intention is' 'My mantra every morning is literally thank you for the pain, for the blessings, for the abundance, for the relationship' VALUABLE RESOURCES Charles Chen - http://www.charleschen.tv Charles Chen Instagram - https://www.instagram.com/charleschentv/?hl=en ABOUT THE HOST Zoe Adjonyoh is a writer, chef, and food justice activist from South-East London on a mission to bring African food to the masses. As a mixed-race, Black queer woman born to a Ghanaian father and Irish mother from a working-class background who works at the intersections of food, culture, identity, and politics, Zoe Adjonyoh is driven to create change in the food landscape. Zoe has taken her fresh interpretation of classic Ghananian flavours to venues across London, Berlin, Accra, and New York and become a leader in the new African cuisine revolution. Through her supper clubs, kitchen residencies, mobile catering, a former restaurant space in Brixton, her highly successful cookbook, Zoe's Ghana Kitchen: An Introduction to New African Cuisine - from Ghana With Love, and a thriving e-commerce spice business, Zoe has sought to inspire African food entrepreneurs, cooks, and chefs from the continent and the diaspora across the world. During the COVID-19 pandemic, Zoe has held events, demonstrations, and talks in addition to launching a crowdfunding campaign to support some of the most vulnerable in her community. In 2020, Zoe founded the thought leadership platform Black Book for Black and non-white people working within hospitality and food media. Join Zoe as she dismantles, disrupts, and decolonises the food industry while supporting marginalised communities and building a more equitable food system. NOTES Thank you for cooking up consciousness with me! Love & light- Zoe Adjonyoh Follow Cooking Up Consciousness on Clubhouse for conversations and community and visit www.zoeadjonyoh.com to subscribe to all of Zoe's consciousness-raising projects including Black Book and Ghana Kitchen. For more about Zoe and her work, follow @zoeadjonyoh on IG and on Clubhouse. Please visit Patreon to support this self-funded podcast from as little as $4 per month. CREDITS Executive Producer, Creator, and Host- Zoe Adjonyoh Producer- Dani Dillon of Lunch Group Graphic & Website Design- Sara HeldInstagram: https://www.instagram.com/zoeadjonyoh/?hl=enSee omnystudio.com/listener for privacy information.

Zoe speaks with Kimberly Renee (@itskimberlyrenee), a self-taught private chef and the founder of Might Be Vegan and the award-winning national COVID-19 hunger relief program Food Love. They dive into Kimberly's childhood activism, food relief work, calling out big brands, and access. KEY TAKEAWAYS True happiness comes from helping others, ensuring that they are taken care of, making sure their voices are heard and their needs are met. Entrepreneurs are those who wish to take the power back in their days. They wish to wake up and be in control of their own destinies. Each day is a path they travel on their own terms. Cancelling a brand or company never helps us to solve a problem. It only creates bitterness. It is far better to point out when people do things wrong, so that lessons can be learned and progress can be made. We must seek to highlight people who are doing meaningful things in the food space. We need to inspire others to be able to do the same. BEST MOMENTS 'I need creativity to be happy' 'I don't want anybody else to tell me "No, you can't do that". Just being in control of your destiny in your own time' 'Don't be scared to be better' 'I've lived the experience of knowing what a lack of access look like' VALUABLE RESOURCES Might Be Vegan - https://www.mightbevegan.co Kimberley Renee Instagram - https://www.instagram.com/itskimberlyrenee/?hl=en ABOUT THE HOST Zoe Adjonyoh is a writer, chef, and food justice activist from South-East London on a mission to bring African food to the masses. As a mixed-race, Black queer woman born to a Ghanaian father and Irish mother from a working-class background who works at the intersections of food, culture, identity, and politics, Zoe Adjonyoh is driven to create change in the food landscape. Zoe has taken her fresh interpretation of classic Ghananian flavours to venues across London, Berlin, Accra, and New York and become a leader in the new African cuisine revolution. Through her supper clubs, kitchen residencies, mobile catering, a former restaurant space in Brixton, her highly successful cookbook, Zoe's Ghana Kitchen: An Introduction to New African Cuisine - from Ghana With Love, and a thriving e-commerce spice business, Zoe has sought to inspire African food entrepreneurs, cooks, and chefs from the continent and the diaspora across the world. During the COVID-19 pandemic, Zoe has held events, demonstrations, and talks in addition to launching a crowdfunding campaign to support some of the most vulnerable in her community. In 2020, Zoe founded the thought leadership platform Black Book for Black and non-white people working within hospitality and food media. Join Zoe as she dismantles, disrupts, and decolonises the food industry while supporting marginalised communities and building a more equitable food system. NOTES Thank you for cooking up consciousness with me! Love & light- Zoe Adjonyoh Follow Cooking Up Consciousness on Clubhouse for conversations and community and visit www.zoeadjonyoh.com to subscribe to all of Zoe's consciousness-raising projects including Black Book and Ghana Kitchen. For more about Zoe and her work, follow @zoeadjonyoh on IG and on Clubhouse. Please visit Patreon to support this self-funded podcast from as little as $4 per month. CREDITS Executive Producer, Creator, and Host- Zoe Adjonyoh Producer- Dani Dillon of Lunch Group Graphic & Website Design- Sara HeldInstagram: https://www.instagram.com/zoeadjonyoh/?hl=enSee omnystudio.com/listener for privacy information.

Zoe speaks with Ashtin Berry (@TheCollectress), a respected activist and educator on the frontlines of hospitality and humanity, creating safer, more inclusive spaces to have real, intersectional conversations. They talk about books and libraries, the importance of learning history, community practices and harm reduction, intersectionality, active listening, and a lifelong curiosity. KEY TAKEAWAYS The relationship we have with food begins at an early age. We all have memories of the foods we loved as children, and this informs our tastes and food ambitions as we grow. Imagination is one of the most powerful tools we can cultivate in life. By doing so, we remain perpetually curious, and open to new experiences. Routines can help us to find the order in a day, but they must never be solely about work. We need to make sure we take time out each day in order to nourish our bodies, minds and souls. Data is always at the mercy of whoever is analysing it. This is problematic as most people publishing studies or research tend to be from the same white/male background, which can impact the way studies are used. BEST MOMENTS 'Everybody's food looks different. Just because it doesn't look like something you know doesn't mean that it's not good or tasty' 'Imagination is something that's really undervalued' 'Make sure you make time for yourself' 'My brain naturally works at intersections' VALUABLE RESOURCES Radical XChange - https://www.radxc.com/about The Collectress Instagram - https://www.instagram.com/thecollectress/?hl=en ABOUT THE HOST Zoe Adjonyoh is a writer, chef, and food justice activist from South-East London on a mission to bring African food to the masses. As a mixed-race, Black queer woman born to a Ghanaian father and Irish mother from a working-class background who works at the intersections of food, culture, identity, and politics, Zoe Adjonyoh is driven to create change in the food landscape. Zoe has taken her fresh interpretation of classic Ghananian flavours to venues across London, Berlin, Accra, and New York and become a leader in the new African cuisine revolution. Through her supper clubs, kitchen residencies, mobile catering, a former restaurant space in Brixton, her highly successful cookbook, Zoe's Ghana Kitchen: An Introduction to New African Cuisine - from Ghana With Love, and a thriving e-commerce spice business, Zoe has sought to inspire African food entrepreneurs, cooks, and chefs from the continent and the diaspora across the world. During the COVID-19 pandemic, Zoe has held events, demonstrations, and talks in addition to launching a crowdfunding campaign to support some of the most vulnerable in her community. In 2020, Zoe founded the thought leadership platform Black Book for Black and non-white people working within hospitality and food media. Join Zoe as she dismantles, disrupts, and decolonises the food industry while supporting marginalised communities and building a more equitable food system. NOTES Thank you for cooking up consciousness with me! Love & light- Zoe Adjonyoh Follow Cooking Up Consciousness on Clubhouse for conversations and community and visit www.zoeadjonyoh.com to subscribe to all of Zoe's consciousness-raising projects including Black Book and Ghana Kitchen. For more about Zoe and her work, follow @zoeadjonyoh on IG and on Clubhouse. Please visit Patreon to support this self-funded podcast from as little as $4 per month. CREDITS Executive Producer, Creator, and Host- Zoe Adjonyoh Producer- Dani Dillon of Lunch Group Graphic & Website Design- Sara HeldInstagram: https://www.instagram.com/zoeadjonyoh/?hl=enSee omnystudio.com/listener for privacy information.

Zoe speaks with Tunde Wey, an artist, cook and writer living between Lagos and New Orleans, about pre-chewed food, the trendiness of food justice, the title “activist,” working at Wendy's, conversations on race, and the abundance that comes out of continued learning. The sounds and vibrancy of lagos pepper this recording as the background - please patiently stay for what is an illuminating conversation with the gifted artist, poet and cook KEY TAKEAWAYS Even from the roughest of beginnings, great stories can emerge. Tunde is an example of a man who was able to see the light and beauty, even in the darkest moments of his childhood. We grow by opening our minds to new experiences. We take these experiences, and by applying focus, can develop and blossom. We cannot hope to control every failure. Some are insurmountable and leave scars, but no one is without imperfections. Sometimes these imperfections make us stronger. Systems become redundant once we realise that they are not made up of rich and poor, but people, and the common thread the link us - joy, love, heartache, pain and enlightenment - are universal across any class system we may recognise. BEST MOMENTS 'I was the kid who would correct adults if they spoke improperly or incorrectly' 'I love it when a story starts with failure' 'I do not want to turn experiences into consumable moments or products' 'I think the word "activism" relegates the truth to the fringe' VALUABLE RESOURCES From Lagos - http://www.fromlagos.com Tunde Wey Instagram - https://www.instagram.com/from_lagos/?hl=en ABOUT THE HOST Zoe Adjonyoh is a writer, chef, and food justice activist from South-East London on a mission to bring African food to the masses. As a mixed-race, Black queer woman born to a Ghanaian father and Irish mother from a working-class background who works at the intersections of food, culture, identity, and politics, Zoe Adjonyoh is driven to create change in the food landscape. Zoe has taken her fresh interpretation of classic Ghananian flavours to venues across London, Berlin, Accra, and New York and become a leader in the new African cuisine revolution. Through her supper clubs, kitchen residencies, mobile catering, a former restaurant space in Brixton, her highly successful cookbook, Zoe's Ghana Kitchen: An Introduction to New African Cuisine - from Ghana With Love, and a thriving e-commerce spice business, Zoe has sought to inspire African food entrepreneurs, cooks, and chefs from the continent and the diaspora across the world. During the COVID-19 pandemic, Zoe has held events, demonstrations, and talks in addition to launching a crowdfunding campaign to support some of the most vulnerable in her community. In 2020, Zoe founded the thought leadership platform Black Book for Black and non-white people working within hospitality and food media. Join Zoe as she dismantles, disrupts, and decolonises the food industry while supporting marginalised communities and building a more equitable food system. NOTES Thank you for cooking up consciousness with me! Love & light- Zoe Adjonyoh Follow Cooking Up Consciousness on Clubhouse for conversations and community and visit www.zoeadjonyoh.com to subscribe to all of Zoe's consciousness-raising projects including Black Book and Ghana Kitchen. For more about Zoe and her work, follow @zoeadjonyoh on IG and on Clubhouse. Please visit Patreon to support this self-funded podcast from as little as $4 per month. CREDITS Executive Producer, Creator, and Host- Zoe Adjonyoh Producer- Dani Dillon of Lunch Group Graphic & Website Design- Sara HeldInstagram: https://www.instagram.com/zoeadjonyoh/?hl=enSee omnystudio.com/listener for privacy information.

Zoe speaks with acclaimed chef, author, speaker, and friend Preeti Mistry about their journey to who they are now, from their early roots in activism to starring in the hit TV show 'Waffles and Mochi' alongside Michelle Obama, the power of your voice upon the world in general, and how food can bring people together. KEY TAKEAWAYS When we are given the privilege of holding a platform - a voice - that can reach the ears of the world, it is incumbent upon us to use that voice to make the world a better place. Food has the power to unite. It is a common denominator that allows people from all walks of life to come together, usually across a table, and break bread. Sometimes, when we suffer failure, it is not the result of our own actions, but the toxic atmosphere created by others. We only learn this through perspective, but once recognised, we can forgive ourselves and move on from these parts of our lives. Many try to make the world believe that they're on the side of what's right, but only some have the morals to prove it. We need to always look for the people doing good work for the right reasons. BEST MOMENTS 'Both of us feel like total unicorns!' 'When there is power in your platform, you have to try to use that for good' 'People really like the things I cook and I love the way it brings people together' 'I always excelled tremendously in any environment where I was fully supported as myself' VALUABLE RESOURCES Preeti Mistry Instagram - https://www.instagram.com/chefpmistry/?hl=en Loading Dock Talks - https://loading-dock-talks.simplecast.com Preeti Mistry Twitter - https://twitter.com/chefpmistry Preeti Mistry - https://www.preetimistry.com ABOUT THE HOST Zoe Adjonyoh is a writer, chef, and food justice activist from South-East London on a mission to bring African food to the masses. As a mixed-race, Black queer woman born to a Ghanaian father and Irish mother from a working-class background who works at the intersections of food, culture, identity, and politics, Zoe Adjonyoh is driven to create change in the food landscape. Zoe has taken her fresh interpretation of classic Ghananian flavours to venues across London, Berlin, Accra, and New York and become a leader in the new African cuisine revolution. Through her supper clubs, kitchen residencies, mobile catering, a former restaurant space in Brixton, her highly successful cookbook, Zoe's Ghana Kitchen: An Introduction to New African Cuisine - from Ghana With Love, and a thriving e-commerce spice business, Zoe has sought to inspire African food entrepreneurs, cooks, and chefs from the continent and the diaspora across the world. During the COVID-19 pandemic, Zoe has held events, demonstrations, and talks in addition to launching a crowdfunding campaign to support some of the most vulnerable in her community. In 2020, Zoe founded the thought leadership platform Black Book for Black and non-white people working within hospitality and food media. Join Zoe as she dismantles, disrupts, and decolonises the food industry while supporting marginalised communities and building a more equitable food system. NOTES Thank you for cooking up consciousness with me! Love & light- Zoe Adjonyoh Follow Cooking Up Consciousness on Clubhouse for conversations and community and visit www.zoeadjonyoh.com to subscribe to all of Zoe's consciousness-raising projects including Black Book and Ghana Kitchen. For more about Zoe and her work, follow @zoeadjonyoh on IG and on Clubhouse. Please visit Patreon to support this self-funded podcast from as little as $4 per month. CREDITS Executive Producer, Creator, and Host- Zoe Adjonyoh Producer- Dani Dillon of Lunch Group Graphic & Website Design- Sara HeldInstagram: https://www.instagram.com/zoeadjonyoh/?hl=enSee omnystudio.com/listener for privacy information.

Zoe speaks with scholar-activist, public speaker, and cultural consultant Dr. Yaba Blay (@yabablay) on Black racial identity, colorism and beauty politics, naming white supremacy, and the experiences that shaped who she is. KEY TAKEAWAYS Parenting is not something for which we receive a book of instructions. It's difficult to carve your way in the world, but especially so when you're also guiding a child. The world we create for ourselves isn't always visible during the creation process. Sometimes it takes a step back, a new perspective, to see the things we make for ourselves, and the identities we adopt. Colorism has often been cast as a somehow internal struggle to the black community. Some feel the need to keep it this way so as not to show white people that they have any issues separate from them. If we are not trying to change institutions or ideologies, then we are only really changing behaviours, which is impermanent. BEST MOMENTS 'The word that comes to mind is free. I've always been a free spirit' 'I chose to go to Temple, not only because I got a full fellowship, but because it's the home of Afrocentricity' 'It's a blessing that my life unfolds in the way it does' 'Until we sit in that history, we cannot move forward' VALUABLE RESOURCES Dr Yaba Blay - https://www.yabablay.com Dr Yaba Blay Instagram - https://www.instagram.com/yabablay/?hl=en ABOUT THE HOST Zoe Adjonyoh is a writer, chef, and food justice activist from South-East London on a mission to bring African food to the masses. As a mixed-race, Black queer woman born to a Ghanaian father and Irish mother from a working-class background who works at the intersections of food, culture, identity, and politics, Zoe Adjonyoh is driven to create change in the food landscape. Zoe has taken her fresh interpretation of classic Ghananian flavours to venues across London, Berlin, Accra, and New York and become a leader in the new African cuisine revolution. Through her supper clubs, kitchen residencies, mobile catering, a former restaurant space in Brixton, her highly successful cookbook, Zoe's Ghana Kitchen: An Introduction to New African Cuisine - from Ghana With Love, and a thriving e-commerce spice business, Zoe has sought to inspire African food entrepreneurs, cooks, and chefs from the continent and the diaspora across the world. During the COVID-19 pandemic, Zoe has held events, demonstrations, and talks in addition to launching a crowdfunding campaign to support some of the most vulnerable in her community. In 2020, Zoe founded the thought leadership platform Black Book for Black and non-white people working within hospitality and food media. Join Zoe as she dismantles, disrupts, and decolonises the food industry while supporting marginalised communities and building a more equitable food system. NOTES Thank you for cooking up consciousness with me! Love & light- Zoe Adjonyoh Follow Cooking Up Consciousness on Clubhouse for conversations and community and visit www.zoeadjonyoh.com to subscribe to all of Zoe's consciousness-raising projects including Black Book and Ghana Kitchen. For more about Zoe and her work, follow @zoeadjonyoh on IG and on Clubhouse. Please visit Patreon to support this self-funded podcast from as little as $4 per month. CREDITS Executive Producer, Creator, and Host- Zoe Adjonyoh Producer- Dani Dillon of Lunch Group Graphic & Website Design- Sara HeldInstagram: https://www.instagram.com/zoeadjonyoh/?hl=enSee omnystudio.com/listener for privacy information.

Cooking Up Consciousness is a podcast about more than food & drink — but definitely some of that, too. Hosted by chef, activist, writer, and entrepreneur Zoe Adjonyoh, Cooking Up Consciousness explores food, wellness, identity, and the not-so-secret ingredients to an expanded consciousness. Through conversations with your favorite chefs, artists, writers, and creatives, Zoe and her guests discuss how they live, work, and create in pursuit of higher vibrations — whatever that means for them. ABOUT THE HOST Zoe Adjonyoh is a writer, chef, and food justice activist from South-East London on a mission to bring African food to the masses. As a mixed-race, Black queer woman born to a Ghanaian father and Irish mother from a working-class background who works at the intersections of food, culture, identity, and politics, Zoe Adjonyoh is driven to create change in the food landscape. Zoe has taken her fresh interpretation of classic Ghananian flavours to venues across London, Berlin, Accra, and New York and become a leader in the new African cuisine revolution. Through her supper clubs, kitchen residencies, mobile catering, a former restaurant space in Brixton, her highly successful cookbook, Zoe's Ghana Kitchen: An Introduction to New African Cuisine - from Ghana With Love, and a thriving e-commerce spice business, Zoe has sought to inspire African food entrepreneurs, cooks, and chefs from the continent and the diaspora across the world. During the COVID-19 pandemic, Zoe has held events, demonstrations, and talks in addition to launching a crowdfunding campaign to support some of the most vulnerable in her community. In 2020, Zoe founded the thought leadership platform Black Book for Black and non-white people working within hospitality and food media. Join Zoe as she dismantles, disrupts, and decolonises the food industry while supporting marginalised communities and building a more equitable food system. Thank you for cooking up consciousness with me! Love & light- Zoe Adjonyoh Follow Cooking Up Consciousness on Clubhouse for conversations and community and visit www.zoeadjonyoh.com to subscribe to all of Zoe's consciousness-raising projects including Black Book and Ghana Kitchen. For more about Zoe and her work, follow @zoeadjonyoh on IG and on Clubhouse. Please visit Patreon to support this self-funded podcast from as little as $4 per month. CREDITS Executive Producer, Creator, and Host- Zoe Adjonyoh Producer- Dani Dillon of Lunch Group Graphic & Website Design- Sara HeldInstagram: https://www.instagram.com/zoeadjonyoh/?hl=enSee omnystudio.com/listener for privacy information.

In this week's episode chef, writer and entrepreneur Zoe Adjonyoh talks about how she fell into the food world almost by accident, why her concept of success has changed along her journey and how a period of burnout back in 2019 made her re think everything she had built up over the previous decade. See acast.com/privacy for privacy and opt-out information.

Our guest this week is award winning cook and writer Zoe Adjonyoh. Best known for her book and franchise 'Zoe's Ghana Kitchen', Zoe has been a judge on Masterchef, appeared on Oprah in the states and once made Anne eat a whole scotch bonnet. Her Irish/Ghanian heritage gave her a wonderfully eclectic musical upbringing and her connection to music is as much a part of her cooking ethos as the ingredients. Zoe tells us all about her Phonographic Memories. Our new feature Around The World is back and this time we take a long hard look at Ireland's deep rooted fascination with Country and Western music. Why is it that 3000 miles away from the nearest rodeo, Country and Western has found its spiritual home in rural Ireland? Americana singer/songwriter Rob Corcoran puts down his guitar and shares his thoughts on the matter. Before all that though Anne gears up for a fight in the park and Eamon tries to placate her with Pharoah Sanders, Floating Points and the London Symphony Orchestra. Zoe makes the BEST food! YOU can too... https://www.zoesghanakitchen.com/ The playlist will test the most adventurous of you but as always there are some gems in there: https://open.spotify.com/playlist/0cxVsLyxxYCTviREExeZcv?si=d0d2c035461848db The You:Tube version; https://www.youtube.com/playlist?list=PLPPl5xM2fbUpAMP7EOgEsggqBRXfptLSl CONTACT US: WHATGOESPOD@GMAIL.COM Twitter - @WHATGOESPOD Instagram - @WHATGOESPOD Facebook - https://www.facebook.com/WhatGoesPod/ *BIG UP THE LIKERS RETWEETERS & SHARERS*

HAVE A LISTEN: Loading Dock Talks is the new podcast hosted by Salt + Spine friend chef Preeti Mistry, where each week they talk with chefs, cookbook authors, and activists. Subscribe here.ABOUT THIS EPISODE:Preeti talks with Zoe Adjonyoh - chef, activist, and author - about connecting to her ancestral Ghanaian roots and building community through food, being a queer black woman in the industry, and about some of her favorite West African spices and ingredients.For more from Zoe:Her websiteHer spices (and other fun things)Her cookbookTwitter: @ZoeAdjonyohInstagram: @zoeadjonyoh @ghanakitchenBlack Book: Website | Instagram You can find Preeti:Twitter | Instagram | Website Produced by Copper & Heat See acast.com/privacy for privacy and opt-out information.

Preeti talks with Zoe Adjonyoh - chef, activist, and author - about connecting to her ancestral Ghanaian roots and building community through food, being a queer black woman in the industry, and about some of her favorite West African spices and ingredients.For more from Zoe:Her websiteHer spices (and other fun things)Her cookbookTwitter: @ZoeAdjonyohInstagram: @zoeadjonyoh @ghanakitchenBlack Book:  Website   |   Instagram You can find Preeti:Twitter   |   Instagram   |   Website Produced by Copper & Heat

In this Pre-Shift, we talk with Zoe Adjonyoh about how she found her niche and followed her purpose as she’s built her business. Where to find Zoe: Her websiteInstagramHer cookbookCheck out One Star Podcast Network the first podcast network dedicated to representing voices and stories from the service industry with shows created by service industry workers.Sponsors for this episode: Chefstreams - Interactive Livestream Cooking ClassesWe've worked out a special discount on membership to Chefstreams for Copper & Heat listeners that will save you 40% off the standard membership rate. So you can get an annual membership for $99 instead of the usual $165. To learn more about Chefstreams and take advantage of this special offer, go to chefstreams.com, and enter the invite code COPPER when you request a membership invitation!

Clive Anderson and Scottee are joined by Sylvester McCoy, Zoe Adjonyoh and Angela Scanlon for an eclectic mix of conversation, music and comedy. With music from Perfume Genius and Soothsayers.

When you are doing something you love it doesn’t feel like work. Do you agree?On this episode Shawn interviews Zoe Adjonyoh. She is a Chef, Writer, Entrepreneur and Speaker.

In this episode, Chef Zoe Adjonyoh, author of Zoe's Ghana Kitchen, joins me for a delightful conversation ranging from the gifts of the pandemic to the African food movement to personal growth. Zoe's approach to food activism and diversity in food has not only brought personal success, but it's shifted awareness about what “African food” means in the restaurant world.

Head here for more about Zoe AdjonyohClick here for more about Simply Julia (and here's a free gift note if you're giving Simply Julia as a gift this holiday season!)Head here for more about Soom Foods and their tahini (use the code 'KEEPCALM' for 15% off!)Head here for more about OXO

Join us for a conversation with Zoe Adjonyoh, chef, author and food justice activist from London. Zoe is the founder of Zoe's Ghana Kitchen, the UK's first contemporary West African dining concept (2010) and has a cookbook by the same name published by Mitchel & Beazley (2017). Zoe is also the co-founder and the Creative Director of Black Book (blackbook-global.com) a platform for delivering true representation and diversity across the food industry and lives between New York and London. Zoe drinks a lot of tea and loves really great quality 'junk' food. Heritage Radio Network is a listener supported nonprofit podcast network. Support Why Food? by becoming a member!Why Food? is Powered by Simplecast.

This week’s episode is a conversation with the energetic and indefatigable Zoe Ad-Jon-Yah. This episode was one of few that presented quite a few obstacles...we attempted it several times...but the push was worth it. We ended up chatting for almost two hours, so this episode is in two parts. Part one is available anywhere you podcast, part two will be available to Patreon members only through the weekend, and available to everyone on Monday. If you want to hear the complete interview right now be sure to become a Patron. --- Send in a voice message: https://anchor.fm/afrosknives/message

This week’s episode is a conversation with the energetic and indefatigable Zoe Ad-Jon-Yah. This episode is in two parts. Part one is available anywhere you podcast, part two will be available to Patreon members only through the weekend, and available to everyone on Monday.

Today we take a look at the racism pervading the food industry and why it’s critical that brands foster an inclusive food culture for all consumers. Emilia Morano-Williams talks to academic, journalist and artist Anna Sulan Masing and chef, author and activist Zoe Adjonyoh about what it means to decolonise the food industry and the importance of multiple narratives. 

Listen now | Talking African food, representation, and sustainability with the London-based chef and writer. This is a public episode. Get access to private episodes at www.aliciakennedy.news/subscribe

Chef and author Zoe Adjonyoh believes more support is needed for small enterprises such as her own that are looking to pivot and refocus their business as a result of the Coronavirus crisis.

John Craven of 'Newsround' fame is sadly not on Thee TickyOff today. If I'm being entirely honest then I can't remember why I named this episode ‘John Craven'. All I know is that John Craven is mentioned at some stage. I wonder how John Craven is. I hope he's holed up with his loved ones and taking good care of himself. Great jumpers, great news related mouth sounds, great guy. Anyway, J Crave ain't here but we have someone far better, Zoe Adjonyoh is here. Zoe utilises her mouth to create noises that we can hear via our ears. These sounds concern such topics as growing up Irish/Ghanaian, the community kitchen she's in the process of setting up, protectionism and tokenism, and also hang-gliding in America. Before Zoe shows up, The TickyOff Two chat up some solid gold content, there's a very wet lasagne, Taika Waititi at Sons + Daughters, nasal science and James's triumphant return to Twitter. Also, to help with Zoe's crowdfunder please go here: https://www.crowdfunder.co.uk/were-ghana-feed-vulnerable-people-help-our-kitchen-stay-open This episode is sponsored by wine gods and monsters dropwine.co.uk

This week, Gilly Smith learns how to cook like Zoe Adjonyoh whose journey through food into her own Ghanaian heritage has led to a new movement in West African cuisine. Here she cooks akara fritters, a vegetarian feast of black eyed beans with salsa. Hosted on Acast. See acast.com/privacy for more information.

Welcome to HOOVERING, the podcast about eating. Host, Jessica Fostekew (Guilty Feminist, Motherland) has a frank conversation with an interesting person about gobbling; guzzling; nibbling; scoffing; devouring and wolfing all up… or if you will, hoovering.This week my guest is the brilliant Zoe Adjonyoh of Zoe’s Ghana Kitchen fame. You’ve probs seen her cooking up a storm on Sunday Kitchen or similar. She makes us one if the most glorious meals I’ve ever had made up of Ghanian staples twisted and reimagined - just total and utter heaven. We are meeting specifically because we are both ambassadors for an amazing charity appeal this winter by AFRIKIDS which is called TIME TO SHINE - we implore you to give generously. Every donation they get until 4th March 2019 - the government have agreed to match because the work they’re doing is so important and so urgent. They’re a brilliant, clever charity with the long term picture in mind. Please click the bits in capitals to link to their site. RecipesIt’s not my place to publish Zoe’s recipes without her consent but you should totally BUY HER BOOK! It’s called ZOE’S GHANA KITCHEN and I’ve already got three copies in as Christmas presents. Also if you become a patron of the podcast I’ll be asking her for a recipe for my January edition of ‘Guest Recipes’ - of course.Honourable MentionsDONATE TO AFRIKIDS TIME TO SHINE HEREThis is the HACKNEY WICKED Arts FestivalHERE is an article about Zoe where she mentions Chef BinterThis is MAGGIES in Lewisham - great for bottomless strong tea, an omelette or a jacket spudAfrican Food Forum - Sankofa - Coming soon in March 2019!My last show THE SILENCE OF THE NANS is on Next UpThe amazing Italian in Honour Oak is called LA QUERCEOH, AndIf you have got a any spare dosh to give a month I’m on this great site called Patreon where I exchange for rewards including exclusive content for your hard earned cash which means I can keep doing and improving the podcast. Click on the word Patreon, either of them See acast.com/privacy for privacy and opt-out information.

Gilly Smith is at Amorevore, the last of this year's food festivals but the first on the cool white Isle of Ibiza. She bumps into British food writers, Gill Meller and Zoe Adjonyoh, one of the festival's founders, Boris Buono, island chef, Cliff Grubin of Wild Beets and Ibizincan hotelier and restaurant owner, Victor Guasch to see how the latest story of the island is all about #authenticibiza. Hosted on Acast. See acast.com/privacy for more information.

It’s official, African food is one of the hottest new food trends in London at the moment. Thanks to young cooks like Zoe Adjonyoh whose father is Ghanaian and mother is Irish. Zoe runs a restaurant in Brixton and has just published a cookbook, entitled Zoe's Ghana kitchen. Emma Wallis caught up with her at a trendy café in east London’s hipster central.

It’s official, African food is one of the hottest new food trends in London at the moment. Thanks to young cooks like Zoe Adjonyoh whose father is Ghanaian and mother is Irish. Zoe runs a restaurant in Brixton and has just published a cookbook, entitled Zoe's Ghana kitchen. Emma Wallis caught up with her at a trendy café in east London’s hipster central.

Zoe Adjonyoh is a fearless force on the British food scene and has hosted supper clubs, served up street food, and even opened a restaurant in a shipping container, all in the name of promoting Ghanaian cuisine. Born to a Ghanaian father and Irish mother, the writer and cook from South-East London deepened her understanding of West African cuisine after a trip to visit her extended family in Ghana. Today she runs Zoe’s Ghana Kitchen, located at Pop Brixton in London, and recently published her first cookbook. Tune in to learn more about the food of Ghana and Zoe’s journey as she talks with Hester Cant, Radio Cherry Bombe’s U.K. correspondent. Radio Cherry Bombe is powered by Simplecast

Brett Anderson on the new New Orleans food scene; Dr. Aaron Carroll says goodbye to the low-salt diet; cooking the Ghanaian way with Zoe Adjonyoh; and our recipe for Moroccan Chicken Skewers.

Zoe Adjonyoh shares her delicious Ghanaian recipe for Pan-Fried Tilapia.

This month we pop into the Ghana Kitchen with chef and author Zoe Adjonyoh; we get a glimpse behind the scenes at the Goodwood Festival of Food and Racing, and we meet a commuter turned micro distiller whose life change was inspired by watercress. Plus a thought-provoker: would you ever eat pony meat? Hosted on Acast. See acast.com/privacy for more information.

This week we talk to Chelsie from pop-up queens Blondies Kitchen and get some insider tips on making the perfect cookie and Zoe Adjonyoh from Zoe's Ghana Kitchen tells us why African food is one of this year's hottest trends and how to recreate those vibrant, fiery flavours at home. See acast.com/privacy for privacy and opt-out information.