On this episode of Culture & Flavor, Zella talks with Dr. Aris Latham, a Panamanian-born raw food pioneer, chef and health & wellness influencer. Dr. Latham is known as the "father of gourmet ethical raw foods cuisine in America" and is the founder of Sunfired Foods, a raw, sun-powered lifestyle that emphasizes the life force of food.
Latham's influence in the raw food movement started in 1979 with his company, Sunfired Foods. He developed Sunfired Cuisine, a method of raw food preparation that avoids traditional cooking and emphasizes the natural vitality of ingredients. He's also known for his work with Sunfired Academy and his involvement in various events and programs, including retreats and online courses.\
Dr. Latham's philosophy emphasizes that food is a powerful tool for healing and that we are naturally designed to be healthy and vibrant. He promotes a holistic approach to wellness that incorporates nutrition, mindful living, and community. His teachings and practices are focused on helping individuals regain their vitality and live a more energetic, fulfilling life.
--------
1:11:25
Son of the Soil | George McCalman
On this episode of Culture & Flavor, Zella talks with George McCalman, artist, author, and creative director based in San Francisco and Grenada. McCalman’s background in the editorial world has been a foundation of his storytelling, and his decision to cultivate his fine art practice alongside brand and strategy work reframed his perspective and synthesized the importance of design in his professional practice. His first book ‘Illustrated Black History: Honoring the Iconic and Unseen’ was published in Sept 2022 to accolades by The New Yorker’s Hilton Als, NPR, The New York Times, and The San Francisco Chronicle. His book won an NAACP Image Award for Outstanding Literary Work by a Debut Author in Feb 2023. Socials:@George.McCalman@McCalmanCo
--------
1:00:15
Insatiable City | New Orleans
On this episode of Culture & Flavor, Zella talks with Theresa McCulla, 2025 James Beard Foundation Semi-Finalist and curator at Mars, Incorporated. McCulla served as the Curator of the American Brewing History Initiative at the Smithsonian Institution’s National Museum of American History. She also worked as an Arcadia Fellow for Harvard Library, Food Literacy Project Coordinator at Harvard University Dining Services, and a European media analyst at the Central Intelligence Agency.
McCulla earned a PhD in American Studies and an MA in History from Harvard University, a Culinary Arts Diploma from the Cambridge School of Culinary Arts, and a BA in Romance Languages from Harvard College. Her writing has been awarded by the James Beard Foundation and the North American Guild of Beer Writers. Her first book, Insatiable City: Food and Race in New Orleans, was published in May 2024 by the University of Chicago Press. Insatiable City was named a Best Book of 2024 by Smithsonian Magazine.
--------
1:09:51
German Soul with Justin Robinson
On this episode of Culture & Flavor, Zella talks with Justin Robinson is a Grammy award-winning musician and vocalist, cultural preservationist, and historic foodways expert about his latest project, German Soul and their mutual German lineage.
Robinson grew up in Gastonia, North Carolina. Influenced by the musical tastes of his grandparents, he grew to love a diversity of musical styles. Robinson holds a BA in Linguistics from UNC-Chapel Hill and an MS in Forestry and Environmental Science from NC State University. He is a member of the Conservation Trust for North Carolina Board of Directors. Justin's song with North Carolina banjo player, Rhiannon Giddens, 'Old Corn Liquor' is featured on Ryan Coogler's Sinners soundtrack. Justin's latest project, German Soul traces his familial lineage, culinary intersections with the Upper South and the German world.
--------
1:22:45
Yo Soy De Aqui
On this episode of Culture & Flavor, Zella talks with Puerto Rican Chef Carlos Portela. Chef Carlos is from Caguas, Puerto Rico. After many career experiences across the globe, Chef Carlos Portela founded his life project, Orujo Taller. His avant-garde style ranges from primitive to modern, using endemic ingredients to Puerto Rico and pre-colonial influences. He bases his cooking methods on temperature control, precision, and the flavor of Caribbean cuisine. He now brings these concepts alive at Orujo, in the bustling San Juan neighborhood of San Juan, Puerto Rico.
Portela, a Johnson & Wales University graduate in Rhode Island, belongs to different culinary organizations such as the Chaine des Rotisseurs, CREA (Culinary Research Educational Academy), American Culinary Federation, and Slow Food International. In 2020, he completed a course in Science and Cooking from Harvard University. As a lifelong learner of the culinary arts, Chef Portela has hosted numerous workshops and training for young chefs and gastronomy enthusiasts.
Portela has traveled the globe to Europe and Latin America, representing Puerto Rican Gastronomy. As a connector and advocate of Puerto Rican chefs, he works on expanding the philosophy of food sovereignty and knowledge of the cuisine of Puerto Rico and the Caribbean, which is among the most complex in history and flavor. Carlos Portela was recognized as a 2024 James Beard Foundation 'Best Chef South' semi-finalist.
Coming soon from HRN, Culture & Flavor is a podcast about food and culture centered in Black & Indigenous foodways. Hosted by Zella Palmer, Director and Chair of the Dillard University Ray Charles Program in African American Material Culture in New Orleans, Louisiana. Each episode features high vibrational conversations with cultural bearers, chefs, farmers, scholars, bbq pitmasters and more - where there is flavor, there is history - Join Zella Palmer and her guests as they share stories that will have you praise dancing, cooking, conjuring and inspiring your culinary journey.
Ireland