Roots Food Talks

In the FINAL episode of the season, I reconnect with my old school friend, Chloe Kangalee. Chloe is a first-generation Trinidadian-British woman who was born in London, grew up in Wales, and has since lived all over the world, from Berlin to Dubai, and now Los Angeles. Chloe is the founder of Collective Conscious, a healing space in LA where she helps people through various energy healing modalities. We talk about her wonderfully mixed heritage, exploring how food has shaped her identity – from her dad’s classic British cooking and her Trinidadian grandmother’s incredible 'Buss Up Shut' roti in London, to her English grandmother’s imaginative Roald Dahl-themed dinners and the influence of her husband's Southern American roots. Thanks to every single person who listened, shared and gave me feedback, it is so appreciated! Make sure you are subscribed to the podcast so you get a notification as soon as the next season drops. This episode was written and recorded by me and produced by Lucy Lucraft (lucylucraft.co.uk).Key TakeawaysFood as a Connection to Heritage: Even when not eating Trinidadian food daily at home, regular visits to her Trinidadian grandparents and uncles in London ensured Chloe had a strong and delicious connection to her roots through dishes like curried goat and roti. Healing Through Alternative Paths: After experiencing a profound personal loss, Chloe found that alternative practices like reiki and acupuncture were instrumental in her healing journey, ultimately leading her to her current work as a healer. Episode Highlights02:00 - Chloe explains her mixed heritage, with her father from Trinidad and her mother from Britain. 07:00 - Chloe describes the delicious Trinidadian food, like ‘Buss Up Shut’ roti and various curries, that her grandmother would cook during family visits in London. 12:00 - A charming story about her English grandmother teaching her dining etiquette with a seven-course meal based on Roald Dahl’s ‘Revolting Recipes’ cookbook. 21:45 - Chloe shares how personal tragedy led her away from teaching and towards her passion for healing modalities like reiki, astrology, and tarot. 26:00 - We discuss the influence of her husband's family on their meals, bringing the flavours of Southern and soul food into her cooking. About the GuestChloe Kangalee is the founder of Collective Conscious, a healing space in Los Angeles. Website: collectiveconscious.spaceInstagram: @collectiveconscious.spaceConnect with Dixie:Instagram: @dixierocksfoodWebsite: https://dixierocksfood.substack.com/Substack: https://rootsfoodtalks.substack.com/Connect with Dixie:Instagram: ⁠@dixierocksfoodWebsite: ⁠https://dixierocksfood.substack.com/Substack: https://rootsfoodtalks.substack.com/This episode was written and recorded by me and produced by Lucy Lucraft (lucylucraft.co.uk)If you enjoyed this episode please leave a 5* rating and review! Hosted on Acast. See acast.com/privacy for more information.

In this episode, I have the pleasure of speaking with the ridiculously talented chef, Ana Da Costa. Ana’s heritage is Macanese, a unique culture born from the fusion of Chinese and Portuguese history in Macau.Ana shares what it was like growing up with a Chinese mother and a Portuguese father, and how this shaped her palate. We talk about the evolution of Macanese cuisine, which blends not just Portuguese and Chinese flavours, but also influences from India, Africa, and Malaysia. Ana also tells me about her journey into the London food scene, from starting a sell-out XO sauce business from her living room during lockdown to running her own incredible supper clubs and pop-ups.Key TakeawaysMacanese cuisine is a distinct fusion, created when Portuguese settlers in Macau adapted their dishes using local Chinese ingredients and culinary influences from other colonies.Food can be a powerful tool for creativity and finding your passion; Ana taught herself to cook after moving to London, recreating dishes from TV chefs to avoid her university work.The experience of being mixed-heritage can be complex; Ana speaks about the feeling of not quite belonging in either Portugal or China, a common sentiment for people with multiple cultural roots.Building a food business from scratch is possible without formal training. Ana’s journey from a corporate job to running pop-ups was driven by passion, instinct, and a family recipe for XO sauce.Episode Highlights02:22 - Ana explains what it means to be Macanese06:44 - A fascinating look at how Macanese food evolved13:52 - Ana talks about learning to cook after moving to London20:25 - The story of Ana's first pop-up cooking for strangers33:00 - Ana shares the common mixed-race experience of not feeling fully accepted in either of her parents' home countries.About the GuestAna Da Costa is a chef and recipe developer specialising in Macanese cuisine. She is the founder of Mama Da Costa's, known for its small-batch XO sauce, and hosts regular supper clubs and pop-ups across London.Instagram: @‌_lotsofbutterWebsite: https://www.mamadacosta.comConnect with Dixie:Instagram: @‌dixierocksfoodWebsite: https://dixierocksfood.substack.com/Substack: https://rootsfoodtalks.substack.com/This episode was written and recorded by me and produced by Lucy Lucraft (http://lucylucraft.co.uk )If you enjoyed this episode please leave a 5* rating and review!Connect with Dixie:Instagram: ⁠@dixierocksfoodWebsite: ⁠https://dixierocksfood.substack.com/Substack: https://rootsfoodtalks.substack.com/This episode was written and recorded by me and produced by Lucy Lucraft (lucylucraft.co.uk)If you enjoyed this episode please leave a 5* rating and review! Hosted on Acast. See acast.com/privacy for more information.

In today's episode, we're joined by the brilliant Nathalie Moukarzel, co-owner of Fat Macy's and Sohaila Restaurant. Fat Macy's is a social enterprise in East London that provides culinary and hospitality training, one-on-one support, and access to a rental deposit for individuals looking to move on from temporary accommodation. Nathalie, a trained chef with experience in Michelin-starred restaurants, shares her journey of passion, resilience, and profound commitment to creating social impact through food. We delve into her personal story, the inspirations behind her Lebanese-inspired cooking, and how she uses food as a powerful force for change.@sohailarestauranthttps://sohailarestaurant.com@fatmacyshttps://www.fatmacys.orgKey TakeawaysFood as a Connection to Heritage and Grief: Nathalie shares how cooking Lebanese food became a vital way for her to process the grief of losing her father at a young age. It allowed her to embrace her heritage and maintain a connection with him in a positive and meaningful way.The Power of Simple, Accessible Food: While working in an art gallery in Berlin, Nathalie found immense satisfaction in cooking simple, healthy, and delicious Middle Eastern-inspired meals for the staff. This experience solidified her confidence and highlighted the value of making good food that is accessible and well-received.Social Enterprise in Hospitality: Fat Macy's has a unique model where trainees, who are living in temporary accommodation, gain hospitality skills. For every hour they train, money is contributed to a grant they can later use for a housing deposit, providing a tangible pathway out of the hostel system.Finding a Calling Unexpectedly: Nathalie's path to the culinary world was not linear; it included a degree in theatre and a brief, serious stint at a clowning school in Paris before she fully committed to her passion for working in restaurants.Episode Highlights04:00: Nathalie discusses how her Lebanese father was a significant influence on her life and how the family home was steeped in Lebanese food and culture.15:00: While working in Berlin, a head chef who loved making desserts inspired Nathalie to engage with a part of the kitchen she was previously impatient with, showing her a more fun and accessible side to the craft.24:00: Nathalie explains the mission of Fat Macy's, a social enterprise she co-owns with her business partner Meg, which supports people experiencing homelessness by providing culinary training that helps them save for a housing deposit.33:00: A vivid memory of visiting Lebanon, where the first thing she could eat after a serious illness was a specific type of village bread, a flavour and memory that remains deeply important to her.Connect with Dixie:Instagram: ⁠@dixierocksfoodWebsite: ⁠https://dixierocksfood.substack.com/Substack: https://rootsfoodtalks.substack.com/This episode was written and recorded by me and produced by Lucy Lucraft (http://lucylucraft.co.uk )If you enjoyed this episode please leave a 5* rating and review!Connect with Dixie:Instagram: ⁠@dixierocksfoodWebsite: ⁠https://dixierocksfood.substack.com/Substack: https://rootsfoodtalks.substack.com/This episode was written and recorded by me and produced by Lucy Lucraft (lucylucraft.co.uk)If you enjoyed this episode please leave a 5* rating and review! Hosted on Acast. See acast.com/privacy for more information.

This week, I am so happy to be joined by Alexis Lee, a writer, speaker, and unapologetic advocate for racial self-acceptance, who many will know as Style Me Sunday on Instagram. Her debut book, Feeling Myself, is a powerful exploration of body confidence, pleasure, and healing. From fashion blogging to championing mental health, Alexis has built a vibrant community rooted in truth and empowerment. Today, we explore her Irish, Trinidadian, and Carriacouan roots through the lens of food, family, and the rich life experiences that have shaped the woman she is today.Key TakeawaysThe Power of Online Community: Alexis shares how starting her fashion blog during early motherhood provided a vital lifeline, helping her combat loneliness and connect with a supportive online community.Motherhood as a Mirror: Becoming a parent can be a fast track to confronting your own issues. Alexis discusses how seeing herself through her children's eyes was a catalyst for self-reflection, personal growth, and challenging societal expectations.Reconnecting with Heritage: Alexis talks about feeling disconnected from the food of her heritage growing up and how, as an adult, she has consciously started to reconnect with her culture, from mastering the perfect roast potato to appreciating the flavours of Caribbean food.Episode Highlights02:08: Alexis details her mixed heritage: Irish on her mother's side, and Trinidadian and Carriacouan on her father's side.10:30: The origin of the "Style Me Sunday" blog, born from a struggle to find non-matronly maternity wear and a need to document her adaptable fashion choices.15:05: Alexis discusses pushing back against the restrictive box of motherhood and societal expectations, which led her on a journey of sexual liberation and self-rediscovery.23:05: Introducing Blackfish, the inclusive fishing community she co-founded with her partner, Corinne. It's a project that honours her memories of fishing with her dad and teaches food sovereignty as a life skill.44:26: Alexis describes her ultimate identity plate: a Caribbean roast dinner, combining her heritage with curry goat, her perfect roast potatoes, and Yorkshire pudding.About the GuestInstagram: @stylemesundayBook: Feeling Myself: A modern manifesto on sex, shame and healingEpisode LinksBlackfish CommunityBook: Feeling Myself by Alexis LeeConnect with Dixie:Instagram: ⁠@dixierocksfoodWebsite: ⁠https://dixierocksfood.substack.com/Substack: https://rootsfoodtalks.substack.com/This episode was written and recorded by me and produced by Lucy Lucraft (lucylucraft.co.uk)If you enjoyed this episode please leave a 5* rating and review!Connect with Dixie:Instagram: ⁠@dixierocksfoodWebsite: ⁠https://dixierocksfood.substack.com/Substack: https://rootsfoodtalks.substack.com/This episode was written and recorded by me and produced by Lucy Lucraft (lucylucraft.co.uk)If you enjoyed this episode please leave a 5* rating and review! Hosted on Acast. See acast.com/privacy for more information.

In this episode, I sits down with Sara Assad-Mannings, the co-owner of Bunhead Bakery in Herne Hill. Specializing in sourdough buns that blend traditional baking with vibrant Palestinian flavours, Sara’s creations tell a story of home, culture, and resilience. Sara shares her journey from working in TV to launching a beloved bakery during the pandemic, and discusses how she explores her Palestinian-British identity through the rich and flavourful food she creates.Key TakeawaysFood as a Gateway to Identity: Sara explains how creating BunHead gave her the confidence to explore and take ownership of her Palestinian heritage, connecting with her identity through ingredients like allspice and sumac.The Power of a Pandemic Pivot: Sara's journey into professional baking began after a planned job fell through at the start of the 2020 lockdown. This led her to create what would become a successful business, starting with sourdough deliveries from her dad's house.Community is Built Through Sharing: From memories of large, communal family meals in Palestine to the design of her own supper clubs, Sara believes food is a powerful tool for bringing people together and fostering connection.A Balanced Approach to Flavour: Disliking overly sweet baked goods, Sara focuses on creating a sophisticated balance in her buns. Her use of salt and complex spices results in bakes that perfectly hit the spot between sweet and savoury.Episode Highlights:01:52 - Sara discusses her Palestinian-British heritage.04:50 - The story of how the 2020 pandemic lockdown led to the birth of BunHead Bakery.12:05 - Sara breaks down her signature bun flavours, each representing a different part of her life and heritage.27:15 - Sara shares food memories from visiting Palestine, highlighting communal eating and her love for a traditional breakfast.32:08 - Sara reveals the three ingredients she could not live without and how they connect to her identity.About the GuestInstagram: @‌bunheadbakeryWebsite: https://www.bunheadbakery.comEpisode LinksZa'atar: YaffaPalestinian Olive Oil: Zaytoun & OthmanaConnect with Dixie:Instagram: ⁠@dixierocksfoodWebsite: ⁠https://dixierocksfood.substack.com/Substack: https://rootsfoodtalks.substack.com/This episode was written and recorded by me and produced by Lucy Lucraft (http://lucylucraft.co.uk ).If you enjoyed this episode please leave a 5* rating and review.Connect with Dixie:Instagram: ⁠@dixierocksfoodWebsite: ⁠https://dixierocksfood.substack.com/Substack: https://rootsfoodtalks.substack.com/This episode was written and recorded by me and produced by Lucy Lucraft (lucylucraft.co.uk)If you enjoyed this episode please leave a 5* rating and review! Hosted on Acast. See acast.com/privacy for more information.