Add Passion And Stir

Brother Luck, celebrity chef and author featured on “Chopped,” “Top Chef,” and Beat Bobby Flay, discusses how he uses his experience with mental health in the restaurant industry to help others. “I've realized over the years, as I've gone through the healing process, that I have to speak up and be vulnerable and live through my pain because somebody else is living that story right now.” He voices concern for his colleagues in the restaurant industry. “Mental health is something we've ignored for so many years, especially in the restaurant industry. We've been built on bravado and pride and ego… we didn't know how to label it. We didn't know how to discuss it. We would never discuss it.”See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Mavis-Jay Sanders, chef and activist, discusses what motivates her to use her culinary career to fight food injustice in Black and low-income communities. “When Eric Garner got murdered and there were protests in the streets, I was working in a fine dining restaurant… I couldn't straddle that fence anymore; I couldn't be in a place where these issues didn't matter.” She decided to take her skills to more accessible restaurants and nonprofit organizations. “I do love a little razzle dazzle, but I also wanna make sure that the people who are eating [my food] feel cared for. I wanna make sure that every single person that I come in contact with has the ability to eat.”See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Ending childhood hunger in America takes more than a change in policy, it requires individuals and organizations in communities across the country working together and sharing their strength. In this final episode of Add Passion and Stir’s series exploring why food is the most important school supply, we hear from individuals committed to ending hunger in their community. From Chef Lorena Garcia and her nonprofit Big Chef, Little Chef that works in schools to help kids and families build better relationships with food to participants in No Kid Hungry’s Youth Ambassador, join us to hear inspiring stories from those working to end childhood hunger and learn how you can get involved.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Hunger is a reality, but it is also a solvable problem. While millions of kids face hunger everyday, we can make sure every kid gets the food they need to grow up healthy, happy, and strong. The second episode in Add Passion and Stir’s series on why food is the most important school supply connects with changemakers from federal, state, and local government and community organizations that are working to solve childhood hunger in America. Their solution: making sure kids get feed while they are at school. The episode features: Dawn Amano-Ige, First Lady of HawaiiDr. Sara Bleich, Director of Nutrition Security and Health Equity, USDADr. Miguel A. Cardona, Secretary of EducationJohn Giles, Mayor, Mesa, ArizonaJennie Gordon, First Lady of WyomingLevar Stoney, Mayor, Richmond, VirginiaTom Vilsack, Secretary of AgricultureSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Across America, kids are headed back to school, but nearly 12 million kids in America face hunger. Children need three meals a day to grow up happy, healthy, and strong but for many hunger is a daily reality. In this first episode of a three-part series exploring why food is the most important school supply, you’ll hear directly from those affected by hunger and those witnessing hunger in the classroom. You’ll also begin to understand the opportunity we have to SOLVE the problem of childhood hunger. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

In this episode of Add Passion and Stir, we are revisiting our Child Tax Credit series. We look at how organizations are using technology to make sure eligible families are receiving the credit. With more than 36 million additional children — a majority of whom are Black and Latino — now eligible and the credit being distributed as a monthly payment instead of an annual lump sum many changes were required to ensure success of the program.We spoke with Amanda Renteria, CEO of Code for America, who launched the GetCTC.org portal to make it easier for families to claim their credit and Jimmy Chen, CEO of Propel, the organization behind the Providers app, which allows participants to manage a variety of government benefits, including the CTC, in one place about how they are helping to the credit reach all eligible families.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Kirsten Saenz Tobey, Co-Founder and Chief Impact Officer of Revolution Foods, describes how the B Corp she co-founded is helping kids now and in the future. “Our focus has always been to build lifelong healthy eaters, and to do that through primarily school and institutional food systems and access to high quality, healthy food,” she says. One of Revolution Foods’ keys to this strategy is getting kids food they like. “Every time we design a new dish or a new meal, our chefs go out into school cafeterias to test it with kids and get feedback on which they liked and which they didn't like as much.”See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

The First Lady of Hawaii, Dawn Amano-Ige, is fighting childhood hunger in Hawaii with a simple tool: breakfast. In partnership with No Kid Hungry, Ige launched the Jumpstart Breakfast program in 2019 to ensure that children across Hawaii had access to a nutritious breakfast regardless of their ability to pay. As Ige notes, “As a teacher and educator, I know that if a child is hungry in the classroom it makes learning so much more difficult.” But breakfast is just one part of a broader initiative to end food insecurity for children in Hawaii – an effort that has been embraced across the state: “Hawaii is a small community, so when the community finds out that there’s a need, they all do their part in helping resolve the problem.”See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Businesses can have significant impact on the health of communities. C.D. Glin, Vice President of the PepsiCo Foundation, and Kim Fortunato, the first woman to serve as president of the Campbell Soup Foundation, are leading the way for their organizations. “We're grant makers, but we're also change makers… We think about ourselves as being demand driven, demand responsive, participatory, and we put local ownership at the center of a lot of our investments,” says Glin. “The opportunity for Campbell as a food manufacturer… is to really lead the change in elevating the recognition that school nutrition is not necessarily equitable across this country,” Fortunato states. And this impact extends to developing solutions to societal problems. “When you look at successful change in our country or beyond, you see an intersection of a diverse group of stakeholders, including [private], public sector and government stakeholders,” advises Fortunato. “All three sectors… coming together for collaborative approaches -

See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Since 2015, Chefs Cycle has given chefs an outlet to fight hunger AND push their own physical limits. After a two-year break due to COVID, the Chefs Cycle event returned in 2022 – with an intentionally smaller footprint to keep things safe – with a two-day, 200 mile ride in the Santa Rosa region of California. With more than 90 riders, a mix of new and returning, the event exceeded its goal of $500k raising more than $800k for the No Kid Hungry campaign. Add Passion and Stir talks with some of this year's riders -- Thomas Pisha-Duffly of Gado Gado in Portland, OR; Baruch Laskin of The Laskin in Calgary; Jamie Carawan of Buffalo Wild Wings; Elaine Cizma who rode with her dad Ted Cizma of Stellar Pizza; and Damien Hanft of Inspire Brands -- about why they ride.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Brandon Chrostowski discovered his career path in restaurants after an arrest nearly landed him in prison. Years later, he founded EDWINS Leadership & Restaurant Institute to provide training in culinary arts and hospitality for formerly incarcerated adults in Cleveland, OH. “’Broken,’ ‘discounted,’ ‘damaged,’ ‘a threat’ - this is what the majority of people think about someone who's returning home from prison,” says Chrostowski. EDWINS helps change that perception. “It's not the scarlet letter, it is in fact a golden ticket to new places.” The institute also provides assistance with finding employment, free housing, basic medical care, clothing, job coaching, and literacy programs. Join us to hear about how people are overcoming their worst moments to find success and stability.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

In 2016, when she wasn’t busy as an attorney, Joanne Lee Molinaro started blogging about food, heartbreak, cooking vegan, love, insecurity, and everything in between as The Korean Vegan. As she explains, “I don’t share my stories simply to share my stories… I do it because I feel there is a kernel of truth in my stories that more people need to hear.” Today, she shares her truth with more than 4 million followers on TikTok and beyond in videos that combine veganized Korean recipes like Miyeok Guk and Kimchi with stories about the immigrant experience in America. The central thread: showing love through food.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Chopped celebrity chef Marc Murphy spoke with us right after he returned from seven weeks feeding Ukrainian refugees in Przemysl, Poland with Jose Andres’ World Central Kitchen (WCK). Since the invasion of Ukraine, WCK’s Relief Team has been on the ground supporting families sheltering in the country as well as refugees in six countries with nearly 200,000 hot, nourishing meals every day. Murphy was both inspired and changed by his experience. “Humanity has just gone on display there in a beautiful way and people just show up and are like… ‘I'm here to help,’ and it was really amazing.” He describes the difficulties of seeing the horrible situations of the Ukrainians, as well as the moments of hope when humans help humans. “In the midst of everything, you would have these moments and just sit in the kitchen and cry… I want people to understand people, and how humanity is connected through food, and how important food is.” Join us for a first-hand account from a city on the border of the war.See Privacy Policy

Frances Moore Lappé published the groundbreaking Diet for a Small Planet in 1971, changing the way Americans thought about food policy and world hunger. A 50th Anniversary edition of this seminal work was released in 2021, adding to Lappé’s list of 20 cookbooks with the underlying theme of living democracy. “We have to think of all of life as participating with one another in order to make big decisions that enhance life for all, because we're all connected and we're all affected,” she says. The Small Planet Institute - which she co-founded with her daughter Anna - channels resources to democratic social movements worldwide. “We have to feel deep indignation about what I call our taproot problem, and that is democracy... Democracy is about whose voices get heard.” Join us for a timely discussion with Frances Moore Lappé, author, activist, and past recipient of the James Beard Foundation Humanitarian of the Year Award for her lifelong impact on the way people all over the world think about food, nutrition

Born in Tijuana, Mexico, Reyna Montoya and her family were fleeing violence when they migrated to Arizona in 2003. She was in the 8th grade, did not speak English, was undocumented, and remembers feeling shame and anger at her parents for “bringing her to a place she didn’t like and didn’t belong.” It was traumatic. Naming this traumatic experience and working towards healing is central to Montoya’s work. In 2016, she founded Aliento, an organization that supports undocumented, DACA, and mixed immigration status families to transform trauma into hope and action. “I see brilliance and talent in our immigrant community…we remind them that they have a voice, that they are powerful, and that they belong in this community.” Using art as a pathway to community healing and connection, Aliento champions the immigrant experience and works to promote policy and human-centered immigration reform: “We’re people-centered. We imagine a world where we see immigrants, not only as the storytellers but the strategists of their

“You can change people’s moods really fast with food.” This sentiment is at the heart of all that Greg and Subrina Collier believe. A husband and wife team behind six successful restaurants including Charlotte, NC’s-acclaimed Leah & Louise and the founders of the Bayhaven Food & Wine Festival, a three-day celebration of Black foodways, Subrina and Greg are at the forefront of the movement to increase the number of Black-owned business, Black chefs, and Black leaders in the hospitality industry. For them, this movement is about more than representation, as Greg Collier noted, “Representation is important. Being seen is important. But if there is a thing, funding is the most important thing. If we had half the opportunities other chefs had you would see different types of restaurants.” In this episode, part of Add Passion & Stir’s ongoing Rebuilding series, we connect with two inspiring leaders in hospitality who are creating pathways to economic empowerment for Black culinarians.See Privacy Policy

In his more than 30 years in the industry, Chip Wade, President of Union Square Hospitality Group, has seen all sides of hospitality – from the kitchen to HR and real estate development. Throughout his career, he’s been a champion for expanding leadership diversity in the hospitality industry. “In our industry we are woefully underrepresented with women in key leadership positions and that is the same for people of color,” noted Wade when we connected with him as part of Add Passion and Stir’s ongoing Rebuilding series. This work requires looking at how the hospitality industry has been designed and who it was designed for. For Wade, this means fostering a culture that is diverse, equitable, and inclusive, not only for employees, but also for partners and guests: “We want our workforce to look like the city of New York. And last time I looked, New York was the second or first most diverse city in America.” See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/priva

On today’s very special episode of Add Passion and Stir, we speak with DC chef and restaurateur Erik Bruner-Yang, who was on the ground in Medyka, Poland with Jose Andres’ World Central Kitchen. World Central Kitchen is feeding hot, nourishing meals to tens of thousands of Ukrainian refugees coming across the border. When we spoke with Erik on the night of Monday, March 7th, continuous Russian attacks on a number of Ukrainian cities were sending an estimated 2 million people to neighboring countries in search of safety. World Central Kitchen activated restaurants in Ukraine and 4 surrounding countries, serving hundreds of thousands of meals to families. Chef Bruner-Yang provided his eyewitness account of serving over 100,000 refugees in the span of one week.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Stephen Satterfield is the founder and CEO of Whetstone media and host of the critically-acclaimed Netflix docuseries High on the Hog. Satterfield is using education about the relationships of Black people with food and agriculture to inspire and galvanize. “Not seeing yourself as a part of a cultural narrative is deeply, deeply damaging,” he says. “I'm advocating for the language of food as a means of accessing difficult conversations, and generally waking people up about all of the connections that we have with environment, culture, society, that are right in plain sight.” He also wants his work to play a part in national healing. “I hope my work can be a small part of bringing back this ancestral knowledge, this deep knowledge that is in our bones that has also given us life and opportunity, and even in 2022 has the capacity to radically undermine the systems that continue to harm us and keep us down.”This episode is part of Add Passion and Stir’s ongoing series Rebuilding which connects with leaders from