https://simplecast.com Loading Dock Talks with Chef Preeti Mistry Each week, Chef Preeti talks with some of their favorite food folks about their lives, food and social justice, and they do a little shit-talking too. 2021 - 2025 Loading Dock Talks with Chef Preeti Mistry en Thu, 15 Aug 2024 15:00:00 +0000 Wed, 7 May 2025 15:54:31 +0000 https://loading-dock-talks.simplecast.com Loading Dock Talks with Chef Preeti Mistry https://image.simplecastcdn.com/images/a88b3e7d-1e47-4f4b-b105-1d2153614d16/ddaf0495-9277-41e6-83ca-5b0e200ed056/3000x3000/ldt-final-02-1.jpg?aid=rss_feed https://loading-dock-talks.simplecast.com episodic Each week, Chef Preeti talks with some of their favorite food folks about their lives, food and social justice, and they do a little shit-talking too. Copper & Heat, Preeti Mistry true https://feeds.simplecast.com/sg8xOGeu chefs, cooking, food, food justice, restaurant business, restaurant industry, restaurants, social justice Preeti Mistry hello@copperandheat.com 9cbe94c3-2ae8-44f0-bb56-dade2a0b3646 LIVE: Mom's Banana Bread Pudding w/ Tu David Phu In this episode, Chef Preeti Mistry talks with Chef Tu David Phu live on the podcast stage at the first-ever Cookbook Fest in Napa, California. Tu is the author of the forthcoming cookbook 'Memory of Taste,' that is a "tribute to the enduring spirit of my matriarchs, the rich heritage of Vietnamese cuisine, food insecurity, and the stories that food can tell." 

In this podcast, Tu and Preeti discuss Tu's upbringing in Oakland, the profound influence of his mother, and the deep connection between food and memory. Tu shares the stories behind his mother's banana bread pudding recipe, the impact of food insecurity on his life, and his efforts in advocating for universal school meals. They also delve into the meanings of authenticity in cooking, cultural appropriation, and sustainability within the food industry. 

 

For more from Tu: 

Order his book!

His Instagram

His website

His documentary, Bloodline

 

Subscribe to Preeti's Substack to get behind-the-scenes content, to cook the recipes, and to get extended versions of the interviews. 

Loading Dock Talks is produced by Preeti Mistry and Copper & Heat.

]]> Thu, 15 Aug 2024 15:00:00 +0000 hello@copperandheat.com (Tu David Phu, Preeti Mistry) https://loading-dock-talks.simplecast.com/episodes/live-moms-banana-bread-pudding-w-tu-david-phu-_lFRVgch In this episode, Chef Preeti Mistry talks with Chef Tu David Phu live on the podcast stage at the first-ever Cookbook Fest in Napa, California. Tu is the author of the forthcoming cookbook 'Memory of Taste,' that is a "tribute to the enduring spirit of my matriarchs, the rich heritage of Vietnamese cuisine, food insecurity, and the stories that food can tell." 

In this podcast, Tu and Preeti discuss Tu's upbringing in Oakland, the profound influence of his mother, and the deep connection between food and memory. Tu shares the stories behind his mother's banana bread pudding recipe, the impact of food insecurity on his life, and his efforts in advocating for universal school meals. They also delve into the meanings of authenticity in cooking, cultural appropriation, and sustainability within the food industry. 

 

For more from Tu: 

Order his book!

His Instagram

His website

His documentary, Bloodline

 

Subscribe to Preeti's Substack to get behind-the-scenes content, to cook the recipes, and to get extended versions of the interviews. 

Loading Dock Talks is produced by Preeti Mistry and Copper & Heat.

]]> LIVE: Mom's Banana Bread Pudding w/ Tu David Phu Tu David Phu, Preeti Mistry 00:45:26 Chef Tu David Phu shares his mom's recipe for Banana Bread Pudding made with lady finger bananas and day-old Costco croissants. Through the recipe, he tells stories of his mom, growing up poor in Oakland, and how his mom's resilience and strength inspired him to become a chef. Chef Tu David Phu shares his mom's recipe for Banana Bread Pudding made with lady finger bananas and day-old Costco croissants. Through the recipe, he tells stories of his mom, growing up poor in Oakland, and how his mom's resilience and strength inspired him to become a chef. cookbook, vietnamese cuisine, restaurants, diaspora, chef true full 10 2 ad0eb3cf-beca-4679-a920-9bbae2a7c2d5 Baby Back Ribs with Deborah VanTrece In this episode, Chef Preeti talks with Chef Debra VanTrece about her recipe for Baby Back Ribs with Sweet Tea BBQ Sauce. Chef Deborah shares her family's rich barbecue traditions and roots in Kansas City and how they influenced the development of her rib recipe (including the potentially controversial addition of sweet tea). Deborah recounts her pivot from a flight attendant to a chef and the prevalence of racism and sexism as she worked her way up in catering. They delve into the meaning of soul food and the importance of blending global inspirations into cooking, specifically in a world where "fusion" is used frequently. 

More about them: 

Deborah's Website

Deborah's Instagram

Her Restaurants: Oreatha's at the Point  |   Twisted Soul Cookhouse and Pours

Subscribe to Preeti's Substack to get behind-the-scenes content, to cook the recipes, and to get extended versions of the interviews. 

Loading Dock Talks is produced by Preeti Mistry and Copper & Heat.

]]> Thu, 30 May 2024 21:20:12 +0000 hello@copperandheat.com (Deborah VanTrece, Preeti Mistry) https://loading-dock-talks.simplecast.com/episodes/baby-back-ribs-deborah-vantrece-4SWSjp2r In this episode, Chef Preeti talks with Chef Debra VanTrece about her recipe for Baby Back Ribs with Sweet Tea BBQ Sauce. Chef Deborah shares her family's rich barbecue traditions and roots in Kansas City and how they influenced the development of her rib recipe (including the potentially controversial addition of sweet tea). Deborah recounts her pivot from a flight attendant to a chef and the prevalence of racism and sexism as she worked her way up in catering. They delve into the meaning of soul food and the importance of blending global inspirations into cooking, specifically in a world where "fusion" is used frequently. 

More about them: 

Deborah's Website

Deborah's Instagram

Her Restaurants: Oreatha's at the Point  |   Twisted Soul Cookhouse and Pours

Subscribe to Preeti's Substack to get behind-the-scenes content, to cook the recipes, and to get extended versions of the interviews. 

Loading Dock Talks is produced by Preeti Mistry and Copper & Heat.

]]> Baby Back Ribs with Deborah VanTrece Deborah VanTrece, Preeti Mistry 00:42:21 Chef Deborah VanTrece shares her recipe for Baby Back Ribs with Sweet Tea BBQ Sauce, her take on a classic Kansas City-style rib. Through the story of her ribs, she discusses how she got into cooking professionally, the meaning of soul food, and the racism and sexism prevalent in the foodservice industry. Chef Deborah VanTrece shares her recipe for Baby Back Ribs with Sweet Tea BBQ Sauce, her take on a classic Kansas City-style rib. Through the story of her ribs, she discusses how she got into cooking professionally, the meaning of soul food, and the racism and sexism prevalent in the foodservice industry. true full 9 2 6f6d06fa-1f38-420c-b98e-e900239ded02 Barbacoa with Norma Listman & Saqib Keval In this episode, Preeti talks with Chefs Norma Listman and Saqib Keval, the duo behind Masala y Maíz and Marigold in Mexico City. The chefs share their unique culinary backgrounds and the melding of their heritages — Mexican, South Asian, and East African — into their cuisine. They discuss the process behind their lamb barbacoa recipe, a melding of Norma's Mexican family tradition with Saqib's South Asian flavors and spices. The discussion also explores the significance of maintaining cultural integrity while innovating with traditional recipes, avoiding the pitfalls of fusion for the sake of novelty. They also discuss the broader responsibilities of chefs in society, touching on labor rights in the restaurant industry, creating a supportive work culture, and the importance of political engagement through food. 

 

More about them: 

Norma's Website

Saqib's Website

Their restaurants Masala y Maiz | Marigold

Subscribe to Preeti's Substack to get behind-the-scenes content, to cook the recipes, and to get extended versions of the interviews. 

Loading Dock Talks is produced by Preeti Mistry and Copper & Heat.

]]> Fri, 10 May 2024 17:20:17 +0000 hello@copperandheat.com (Saqib Keval, Norma Listman, Preeti Mistry) https://loading-dock-talks.simplecast.com/episodes/barbacoa-norma-listman-saqib-keval-eeIX3Oja In this episode, Preeti talks with Chefs Norma Listman and Saqib Keval, the duo behind Masala y Maíz and Marigold in Mexico City. The chefs share their unique culinary backgrounds and the melding of their heritages — Mexican, South Asian, and East African — into their cuisine. They discuss the process behind their lamb barbacoa recipe, a melding of Norma's Mexican family tradition with Saqib's South Asian flavors and spices. The discussion also explores the significance of maintaining cultural integrity while innovating with traditional recipes, avoiding the pitfalls of fusion for the sake of novelty. They also discuss the broader responsibilities of chefs in society, touching on labor rights in the restaurant industry, creating a supportive work culture, and the importance of political engagement through food. 

 

More about them: 

Norma's Website

Saqib's Website

Their restaurants Masala y Maiz | Marigold

Subscribe to Preeti's Substack to get behind-the-scenes content, to cook the recipes, and to get extended versions of the interviews. 

Loading Dock Talks is produced by Preeti Mistry and Copper & Heat.

]]> Barbacoa with Norma Listman & Saqib Keval Saqib Keval, Norma Listman, Preeti Mistry 00:50:27 Through the story of their barbacoa recipe, Norma Listman and Saqib Keval talk about the philosophy behind their cuisine, how they approach experimenting with traditional recipes, and their responsibility as chefs in society. Through the story of their barbacoa recipe, Norma Listman and Saqib Keval talk about the philosophy behind their cuisine, how they approach experimenting with traditional recipes, and their responsibility as chefs in society. mexico city, mexican food, chefs, chef, recipe, barbacoa true full 8 2 b4e64a23-9172-4b9b-8539-38b761cc24ce Cottage Pie with Jacqui Sinclair In this episode, Preeti engages in a flavorful discussion with British Jamaican chef, food journalist, and friend, Jacqui Sinclair, also known as the Juicy Chef. They first discuss the recipe Jacqui shared with them, which is Lorna's Cottage Pie, originally made by Jacqui's mother. The recipe is a combination of Jamaican flavors with the British classic. Jumping off from there they delve into the history of Jamaica and the influence its colonial past has had on its cuisine. Jacqui shares personal stories, including growing up black in Brighton, England, her family's influence on her cooking and love for Jamaican cuisine, her professional journey from diplomacy to culinary arts, and the creation of Nyam and Trod, a food and travel movement emphasizing Caribbean flavors. The episode also touches on Jacqui's role in promoting Jamaican food culture through Kingston Kitchen and addresses broader themes like the impact of colonialism on food, global culinary influences, and the importance of cultural preservation and representation in the culinary world.

For more from Jacqui: 

Her Instagram

Her YouTube Channel

Subscribe to Preeti's Substack to get behind-the-scenes content, to cook the recipes, and to get extended versions of the interviews. 

Loading Dock Talks is produced by Preeti Mistry and Copper & Heat.

]]> Tue, 23 Apr 2024 16:16:45 +0000 hello@copperandheat.com (Jacqui Sinclair, Preeti Mistry) https://loading-dock-talks.simplecast.com/episodes/cottage-pie-jacqui-sinclair-LNCVVxR_ In this episode, Preeti engages in a flavorful discussion with British Jamaican chef, food journalist, and friend, Jacqui Sinclair, also known as the Juicy Chef. They first discuss the recipe Jacqui shared with them, which is Lorna's Cottage Pie, originally made by Jacqui's mother. The recipe is a combination of Jamaican flavors with the British classic. Jumping off from there they delve into the history of Jamaica and the influence its colonial past has had on its cuisine. Jacqui shares personal stories, including growing up black in Brighton, England, her family's influence on her cooking and love for Jamaican cuisine, her professional journey from diplomacy to culinary arts, and the creation of Nyam and Trod, a food and travel movement emphasizing Caribbean flavors. The episode also touches on Jacqui's role in promoting Jamaican food culture through Kingston Kitchen and addresses broader themes like the impact of colonialism on food, global culinary influences, and the importance of cultural preservation and representation in the culinary world.

For more from Jacqui: 

Her Instagram

Her YouTube Channel

Subscribe to Preeti's Substack to get behind-the-scenes content, to cook the recipes, and to get extended versions of the interviews. 

Loading Dock Talks is produced by Preeti Mistry and Copper & Heat.

]]> Cottage Pie with Jacqui Sinclair Jacqui Sinclair, Preeti Mistry 00:46:05 In this episode, Preeti engages in a flavorful discussion with British Jamaican chef, food journalist, and friend Jacqui Sinclair about her mom's recipe for cottage pie. In this episode, Preeti engages in a flavorful discussion with British Jamaican chef, food journalist, and friend Jacqui Sinclair about her mom's recipe for cottage pie. jerk, recipes, cooking, jamaica, kingston, jerk chicken true full 7 2 0b4ba24f-cd70-4133-9971-efa603c8373b Cream Pie with Telly Justice In this episode, Preeti dives into the heart of food's nostalgic power with guest Telly Justice, chef and owner of HAGS in New York City. The conversation centers around Telly's family's old-fashioned cream pie recipe—a simple, yet emotionally charged dish that ties back to her German-American heritage and childhood memories. Telly's journey from a non-culinary family background to receiving the 2023 New York Young Chef Award by Michelin highlights the melange of personal and professional experiences shaping her approach to food. Through the lens of queerness and community, Telly and Preeti explore how food serves not just as sustenance, but as a medium for self-expression, healing, and connection. They touch upon the challenges and joys of operating a queer-inclusive restaurant that aims to celebrate identity and belonging, all while navigating the competitive landscape of New York City's culinary scene.

For more from Telly:

Subscribe to Preeti's Substack to get behind-the-scenes content, to cook the recipes, and to get extended versions of the interviews. 

Loading Dock Talks is produced by Preeti Mistry and Copper & Heat.

]]> Tue, 9 Apr 2024 18:34:55 +0000 hello@copperandheat.com (Preeti Mistry) https://loading-dock-talks.simplecast.com/episodes/cream-pie-telly-justice-BhFatOuU In this episode, Preeti dives into the heart of food's nostalgic power with guest Telly Justice, chef and owner of HAGS in New York City. The conversation centers around Telly's family's old-fashioned cream pie recipe—a simple, yet emotionally charged dish that ties back to her German-American heritage and childhood memories. Telly's journey from a non-culinary family background to receiving the 2023 New York Young Chef Award by Michelin highlights the melange of personal and professional experiences shaping her approach to food. Through the lens of queerness and community, Telly and Preeti explore how food serves not just as sustenance, but as a medium for self-expression, healing, and connection. They touch upon the challenges and joys of operating a queer-inclusive restaurant that aims to celebrate identity and belonging, all while navigating the competitive landscape of New York City's culinary scene.

For more from Telly:

Subscribe to Preeti's Substack to get behind-the-scenes content, to cook the recipes, and to get extended versions of the interviews. 

Loading Dock Talks is produced by Preeti Mistry and Copper & Heat.

]]> Cream Pie with Telly Justice Preeti Mistry 00:50:33 Telly Justice shares her family recipe for cream pie, the history and traditions surrounding the cream pie, including the competition among family members to make the best version, and how cooking for the queer community and participating in potlucks has shaped her culinary journey. Telly Justice shares her family recipe for cream pie, the history and traditions surrounding the cream pie, including the competition among family members to make the best version, and how cooking for the queer community and participating in potlucks has shaped her culinary journey. michelin, recipes, chef true full 6 2 1246d1c5-de5b-483d-b25d-35469c5b73ad Mac & Cheese with Fernay McPherson In this episode of Loading Dock Talks, Chef Preeti Mistry hosts Fernay McPherson, the chef-owner of Minnie Bell's Soul Movement, a fast, casual fried chicken restaurant in Emeryville, California, and soon to be in the Fillmore District of San Francisco. Fernay shares her journey starting Minnie Bell's in the historic Fillmore district, a place she aims to honor and return to with her business in early 2024. Fernay McPherson discusses her involvement with La Cocina and the support she received in starting her own business. She emphasizes the importance of building relationships with other women chefs and the sense of community that comes with it. Fernay also talks about the alternative paths in the restaurant industry and the shift towards a more welcoming environment. 

For more from Fernay:

Subscribe to Preeti's Substack to get behind-the-scenes content, to cook the recipes, and to get extended versions of the interviews. 

Loading Dock Talks is produced by Preeti Mistry and Copper & Heat.

]]> Tue, 26 Mar 2024 18:46:22 +0000 hello@copperandheat.com (Preeti Mistry) https://loading-dock-talks.simplecast.com/episodes/mac-and-cheese-fernay-mcpherson-O78ANoSH In this episode of Loading Dock Talks, Chef Preeti Mistry hosts Fernay McPherson, the chef-owner of Minnie Bell's Soul Movement, a fast, casual fried chicken restaurant in Emeryville, California, and soon to be in the Fillmore District of San Francisco. Fernay shares her journey starting Minnie Bell's in the historic Fillmore district, a place she aims to honor and return to with her business in early 2024. Fernay McPherson discusses her involvement with La Cocina and the support she received in starting her own business. She emphasizes the importance of building relationships with other women chefs and the sense of community that comes with it. Fernay also talks about the alternative paths in the restaurant industry and the shift towards a more welcoming environment. 

For more from Fernay:

Subscribe to Preeti's Substack to get behind-the-scenes content, to cook the recipes, and to get extended versions of the interviews. 

Loading Dock Talks is produced by Preeti Mistry and Copper & Heat.

]]> Mac & Cheese with Fernay McPherson Preeti Mistry 00:41:41 Fernay McPherson shares her mom's recipe for mac & cheese, her personal memories of the dish, building relationships with other women chefs of color, and the importance of opening a new Minnie Bells Soul Food Movement in the Fillmore District of San Francisco. Fernay McPherson shares her mom's recipe for mac & cheese, her personal memories of the dish, building relationships with other women chefs of color, and the importance of opening a new Minnie Bells Soul Food Movement in the Fillmore District of San Francisco. food, mac & cheese, recipes, chefs, chef, recipe, bay area true full 5 2 f99ac922-b898-496c-aace-78c0f2d59d21 Picadillo with Leah Scurto In this episode Chef Preeti interviews Leah Scurto, owner of Pizza Leah in Sonoma County, who shares her journey growing up in restaurants and her love for the craft of pizza making. Leah shares her mother Viola's picadillo recipe that she grew up eating, and the stories behind the beloved family dish. The pair also discuss the importance of intentionality in making a great pizza. During the conversation, Leah reveals some pizza-making secrets, her favorite pizza to try, and shares how her expertise in making good pizza dough has contributed much to her success.

For more from Leah:

Subscribe to Preeti's Substack to get behind-the-scenes content, to cook the recipes, and to get extended versions of the interviews. 

Loading Dock Talks is produced by Preeti Mistry and Copper & Heat.

]]> Tue, 5 Mar 2024 21:37:37 +0000 hello@copperandheat.com (Leah Scurto, Preeti Mistry) https://loading-dock-talks.simplecast.com/episodes/picadillo-leah-scurto-2B3tdVts In this episode Chef Preeti interviews Leah Scurto, owner of Pizza Leah in Sonoma County, who shares her journey growing up in restaurants and her love for the craft of pizza making. Leah shares her mother Viola's picadillo recipe that she grew up eating, and the stories behind the beloved family dish. The pair also discuss the importance of intentionality in making a great pizza. During the conversation, Leah reveals some pizza-making secrets, her favorite pizza to try, and shares how her expertise in making good pizza dough has contributed much to her success.

For more from Leah:

Subscribe to Preeti's Substack to get behind-the-scenes content, to cook the recipes, and to get extended versions of the interviews. 

Loading Dock Talks is produced by Preeti Mistry and Copper & Heat.

]]> Picadillo with Leah Scurto Leah Scurto, Preeti Mistry 00:41:35 Leah Scurto talks about her mom's recipe for picadillo, growing up in the restaurant industry, how she became a pizza master, and the secrets to making a great pizza. Leah Scurto talks about her mom's recipe for picadillo, growing up in the restaurant industry, how she became a pizza master, and the secrets to making a great pizza. pizza, picadillo, chef, recipe true full 4 2 8df70ccc-2393-4a38-a43e-c4d093bbb44d Seero with Hetal Vasavada In this episode, Hetal tells Preeti about her family recipe for seero, a sweet semolina pudding made with ghee and toasted nuts. Through the recipe, how she grew up learning to cook and garden with her family while living in a house with a constant rotation of family members immigrating from Gujrat. Hetal also shares her opinions on authenticity in cooking and her complicated relationship to the term "chef" after winning the Masterchef reality show. 

For more from Hetal: 

Subscribe to Preeti's Substack to get behind-the-scenes content, to cook the recipes, and to get extended versions of the interviews. 

Loading Dock Talks is produced by Preeti Mistry and Copper & Heat.

]]> Thu, 15 Feb 2024 20:16:55 +0000 hello@copperandheat.com (Preeti Mistry) https://loading-dock-talks.simplecast.com/episodes/seero-hetal-vasavada-10XwfDwu In this episode, Hetal tells Preeti about her family recipe for seero, a sweet semolina pudding made with ghee and toasted nuts. Through the recipe, how she grew up learning to cook and garden with her family while living in a house with a constant rotation of family members immigrating from Gujrat. Hetal also shares her opinions on authenticity in cooking and her complicated relationship to the term "chef" after winning the Masterchef reality show. 

For more from Hetal: 

Subscribe to Preeti's Substack to get behind-the-scenes content, to cook the recipes, and to get extended versions of the interviews. 

Loading Dock Talks is produced by Preeti Mistry and Copper & Heat.

]]> Seero with Hetal Vasavada Preeti Mistry 00:51:46 Hetal Vasavada talks about her family recipe for seero, growing up in a multi-family household learning to garden and cook with her family, and her complicated relationship to the term "chef" after winning the Masterchef reality show. Hetal Vasavada talks about her family recipe for seero, growing up in a multi-family household learning to garden and cook with her family, and her complicated relationship to the term "chef" after winning the Masterchef reality show. true full 3 2 1cdae36b-c10a-4f7e-84cf-794d941b3f03 Shrimp & Grits with Rahanna Bisseret Martinez In this episode, Chef Rahanna Bisseret Martinez shares more about her family recipe for Shrimp & Grits, one that she made for 40 people at a staff meal while interning at the age of 16. The conversation dives into Rahanna's thoughts on the role of family recipes in her cooking and the transition from home cooking to fine dining. She also shares her thoughts on the role of a chef in society and the importance of representation in the kitchen. Throughout the conversation, she reflects on her experiences as a young chef and the impact of being a young black woman in the kitchen. 

For more from Rahanna: 

Her Instagram

Her book, Flavor + Us

Subscribe to Preeti's Substack to get behind-the-scenes content, to cook the recipes, and to get extended versions of the interviews. 

Loading Dock Talks is produced by Preeti Mistry and Copper & Heat.

]]> Thu, 1 Feb 2024 17:00:00 +0000 hello@copperandheat.com (Rahanna Bisseret Martinez, Preeti Mistry) https://loading-dock-talks.simplecast.com/episodes/shrimp-grits-rahanna-bisseret-martinez-bbK_li0R In this episode, Chef Rahanna Bisseret Martinez shares more about her family recipe for Shrimp & Grits, one that she made for 40 people at a staff meal while interning at the age of 16. The conversation dives into Rahanna's thoughts on the role of family recipes in her cooking and the transition from home cooking to fine dining. She also shares her thoughts on the role of a chef in society and the importance of representation in the kitchen. Throughout the conversation, she reflects on her experiences as a young chef and the impact of being a young black woman in the kitchen. 

For more from Rahanna: 

Her Instagram

Her book, Flavor + Us

Subscribe to Preeti's Substack to get behind-the-scenes content, to cook the recipes, and to get extended versions of the interviews. 

Loading Dock Talks is produced by Preeti Mistry and Copper & Heat.

]]> Shrimp & Grits with Rahanna Bisseret Martinez Rahanna Bisseret Martinez, Preeti Mistry 00:39:58 Chef Rahanna Bisseret Martinez shares her family recipe for Shrimp & Grits while reflecting on her experiences as a young chef and the role of a chef in society. Chef Rahanna Bisseret Martinez shares her family recipe for Shrimp & Grits while reflecting on her experiences as a young chef and the role of a chef in society. top chef junior, top chef, shrimp and grits, chef, young chef true full 2 2 c83b5610-834d-4234-918e-d717834fc5c4 Sayadiyah with Reem Assil In this episode, Reem tells Preeti about Sayadiyah, a rice and fish dish packed with flavorful caramelized onions and spices. Through the story of how Reem developed her take on Sayadiyah for her books, Arabiyya, they discuss the connection between food and the Israeli occupation of Palestine, highlighting the impact of severing people from their land and culture; their personal experiences with cooking and the influence of their family, challenging the traditional concept of a chef and power dynamics in the culinary industry;  and creating a safe space for vulnerability in her businesses and challenging traditional hierarchies. 

For more from Reem:

Subscribe to Preeti's Substack to get behind-the-scenes content, to cook the recipes, and to get extended versions of the interviews. 

Loading Dock Talks is produced by Preeti Mistry and Copper & Heat.

]]> Thu, 18 Jan 2024 19:06:55 +0000 hello@copperandheat.com (Reem Assil, Preeti Mistry) https://loading-dock-talks.simplecast.com/episodes/sayadiyah-with-reem-assil-l8PYI0p7 In this episode, Reem tells Preeti about Sayadiyah, a rice and fish dish packed with flavorful caramelized onions and spices. Through the story of how Reem developed her take on Sayadiyah for her books, Arabiyya, they discuss the connection between food and the Israeli occupation of Palestine, highlighting the impact of severing people from their land and culture; their personal experiences with cooking and the influence of their family, challenging the traditional concept of a chef and power dynamics in the culinary industry;  and creating a safe space for vulnerability in her businesses and challenging traditional hierarchies. 

For more from Reem:

Subscribe to Preeti's Substack to get behind-the-scenes content, to cook the recipes, and to get extended versions of the interviews. 

Loading Dock Talks is produced by Preeti Mistry and Copper & Heat.

]]> Sayadiyah with Reem Assil Reem Assil, Preeti Mistry 00:41:45 Chef Reem Assil talks about her family recipe for Sayadiyah, the connection between food and the Israeli occupation of Palestine, challenging the traditional concept of a chef, and challenging the hierarchical structures of the restaurant business. Chef Reem Assil talks about her family recipe for Sayadiyah, the connection between food and the Israeli occupation of Palestine, challenging the traditional concept of a chef, and challenging the hierarchical structures of the restaurant business. restaurant industry, chef, recipe, palestine true full 1 2 6df424d3-1f2c-4753-801b-758580da0b46 Coming Soon: Season 2! The new season of Loading Dock Talks is coming on January 18th. 

This season, Chef Preeti asked some of their chef friends to send them a recipe, whether it was a family recipe or something they grew up eating. They wanted to see a recipe that meant something to the guests. Preeti cooked these recipes so that they could dig into the ingredients, techniques, and stories behind them.

This season on Loading Dock Talks, the guests and their family recipes include: 

  • Reem Assil's Sayadiyah
  • Rahanna Bisserett Martinez's Shrimp & Grits 
  • Hetal Vasavada's Seero
  • Leah Scurto's Picadillo
  • Fernay McPherson's Mac & Cheese
  • Telly Justice's Cream Pie
  • Jacqui Sinclair's Cottage Pie
  • Saqib Keval & Norma Listman's Barbacoa
  • and Deborah Vantrece's BBQ Ribs 

If you want to cook along, get the recipes, extra content, extended editions of the interviews, and additional recipes from Preeti, subscribe to their Substack, launching January 12th with their recipe for Handvo Madeleines. 

 

 

Subscribe to Preeti's Substack to get behind-the-scenes content, to cook the recipes, and to get extended versions of the interviews. 

Loading Dock Talks is produced by Preeti Mistry and Copper & Heat.

]]> Thu, 11 Jan 2024 16:45:36 +0000 hello@copperandheat.com (Preeti Mistry) https://loading-dock-talks.simplecast.com/episodes/season-2-trailer-Yksk0sei The new season of Loading Dock Talks is coming on January 18th. 

This season, Chef Preeti asked some of their chef friends to send them a recipe, whether it was a family recipe or something they grew up eating. They wanted to see a recipe that meant something to the guests. Preeti cooked these recipes so that they could dig into the ingredients, techniques, and stories behind them.

This season on Loading Dock Talks, the guests and their family recipes include: 

  • Reem Assil's Sayadiyah
  • Rahanna Bisserett Martinez's Shrimp & Grits 
  • Hetal Vasavada's Seero
  • Leah Scurto's Picadillo
  • Fernay McPherson's Mac & Cheese
  • Telly Justice's Cream Pie
  • Jacqui Sinclair's Cottage Pie
  • Saqib Keval & Norma Listman's Barbacoa
  • and Deborah Vantrece's BBQ Ribs 

If you want to cook along, get the recipes, extra content, extended editions of the interviews, and additional recipes from Preeti, subscribe to their Substack, launching January 12th with their recipe for Handvo Madeleines. 

 

 

Subscribe to Preeti's Substack to get behind-the-scenes content, to cook the recipes, and to get extended versions of the interviews. 

Loading Dock Talks is produced by Preeti Mistry and Copper & Heat.

]]> Coming Soon: Season 2! Preeti Mistry 00:04:12 Loading Dock Talks Season 2 is coming on January 18th! Loading Dock Talks Season 2 is coming on January 18th! true trailer 2 713d2805-29f7-483c-8370-c890751b3990 Devita Davison on Building a Social Safety Net, Community and the Perfect Bite Preeti and Devita talk about growing up in an empowering black space, why she founded FoodLab Detroit coming out of the economic crisis of 2008, and the favorite dish that she will never be able to eat again, breakfast at her grandma’s house. 

 

For more from Devita:

Instagram: @devita_davison

Twitter: @DevitaDavison

 

FoodLab Detroit

Website   |   Instagram   |   More About

You can find Preeti:

Twitter   |   Instagram   |   Website

 

Produced by 

Copper & Heat

Subscribe to Preeti's Substack to get behind-the-scenes content, to cook the recipes, and to get extended versions of the interviews. 

Loading Dock Talks is produced by Preeti Mistry and Copper & Heat.

]]> Tue, 21 Sep 2021 15:00:00 +0000 hello@copperandheat.com (Preeti Mistry, Devita Davison) https://loading-dock-talks.simplecast.com/episodes/devita-davison-L_1bFyfX Preeti and Devita talk about growing up in an empowering black space, why she founded FoodLab Detroit coming out of the economic crisis of 2008, and the favorite dish that she will never be able to eat again, breakfast at her grandma’s house. 

 

For more from Devita:

Instagram: @devita_davison

Twitter: @DevitaDavison

 

FoodLab Detroit

Website   |   Instagram   |   More About

You can find Preeti:

Twitter   |   Instagram   |   Website

 

Produced by 

Copper & Heat

Subscribe to Preeti's Substack to get behind-the-scenes content, to cook the recipes, and to get extended versions of the interviews. 

Loading Dock Talks is produced by Preeti Mistry and Copper & Heat.

]]> Devita Davison on Building a Social Safety Net, Community and the Perfect Bite Preeti Mistry, Devita Davison 01:02:45 Preeti and Devita talk about growing up in an empowering black space, why she founded FoodLab Detroit coming out of the economic crisis of 2008, and the favorite dish that she will never be able to eat again, breakfast at her grandma’s house. Preeti and Devita talk about growing up in an empowering black space, why she founded FoodLab Detroit coming out of the economic crisis of 2008, and the favorite dish that she will never be able to eat again, breakfast at her grandma’s house. entrepreneur, food, restaurants, chef, detroit true full 10 1 7c273a30-aeb9-49e0-ae08-f634bd7d1561 Vinny Eng on Truly Inclusive Hospitality and Growing up in Echo Park, LA Preeti’s guest this week is Vinny Eng, celebrated sommelier and community activist. Their conversation revolves around safety; feeling safe as immigrants in the U.S., feeling unsafe as queer folks in college, and creating a truly hospitable restaurant by prioritizing the safety of your staff. 

 

For more from Vinny:

Instagram: @engvinny

Twitter: @vinnyeng

 

Safer Together SF Bay Area

Website   |   Twitter 

 

You can find Preeti:

Twitter   |   Instagram   |   Website

 

Produced by 

Copper & Heat

Subscribe to Preeti's Substack to get behind-the-scenes content, to cook the recipes, and to get extended versions of the interviews. 

Loading Dock Talks is produced by Preeti Mistry and Copper & Heat.

]]> Tue, 7 Sep 2021 15:30:00 +0000 hello@copperandheat.com (Preeti Mistry, Vinny Eng) https://loading-dock-talks.simplecast.com/episodes/vinny-eng-7eAloIhj Preeti’s guest this week is Vinny Eng, celebrated sommelier and community activist. Their conversation revolves around safety; feeling safe as immigrants in the U.S., feeling unsafe as queer folks in college, and creating a truly hospitable restaurant by prioritizing the safety of your staff. 

 

For more from Vinny:

Instagram: @engvinny

Twitter: @vinnyeng

 

Safer Together SF Bay Area

Website   |   Twitter 

 

You can find Preeti:

Twitter   |   Instagram   |   Website

 

Produced by 

Copper & Heat

Subscribe to Preeti's Substack to get behind-the-scenes content, to cook the recipes, and to get extended versions of the interviews. 

Loading Dock Talks is produced by Preeti Mistry and Copper & Heat.

]]> Vinny Eng on Truly Inclusive Hospitality and Growing up in Echo Park, LA Preeti Mistry, Vinny Eng 00:44:14 Preeti’s guest this week is Vinny Eng, celebrated sommelier and community activist. Their conversation revolves around safety; feeling safe as immigrants in the U.S., feeling unsafe as queer folks in college, and creating a truly hospitable restaurant by prioritizing the safety of your staff. Preeti’s guest this week is Vinny Eng, celebrated sommelier and community activist. Their conversation revolves around safety; feeling safe as immigrants in the U.S., feeling unsafe as queer folks in college, and creating a truly hospitable restaurant by prioritizing the safety of your staff. true full 9 1 6647627f-2131-4ad4-ad2e-a51982b612cb Mavis-Jay Sanders on Challenging the Rules and Dreaming Big Preeti and Chef Mavis-Jay talk about discovering their chefiness as kids doctoring up boxed mac and cheese, why they decided to go to culinary school at CIA at Hyde Park, and how they left fine dining restaurants to work in restaurant industry activism.  

For more from Mavis-Jay:

Instagram: @chefmavisjay

Twitter: @ChefMavisJay

Drive Change

Website   |   Instagram   |   Twitter   |   Facebook

You can find Preeti:

Twitter   |   Instagram   |   Website

 

Produced by 

Copper & Heat

Subscribe to Preeti's Substack to get behind-the-scenes content, to cook the recipes, and to get extended versions of the interviews. 

Loading Dock Talks is produced by Preeti Mistry and Copper & Heat.

]]> Tue, 24 Aug 2021 15:00:00 +0000 hello@copperandheat.com (Mavis-Jay Sanders, Preeti Mistry) https://loading-dock-talks.simplecast.com/episodes/mavis-jay-sanders-BBzSHznn Preeti and Chef Mavis-Jay talk about discovering their chefiness as kids doctoring up boxed mac and cheese, why they decided to go to culinary school at CIA at Hyde Park, and how they left fine dining restaurants to work in restaurant industry activism.  

For more from Mavis-Jay:

Instagram: @chefmavisjay

Twitter: @ChefMavisJay

Drive Change

Website   |   Instagram   |   Twitter   |   Facebook

You can find Preeti:

Twitter   |   Instagram   |   Website

 

Produced by 

Copper & Heat

Subscribe to Preeti's Substack to get behind-the-scenes content, to cook the recipes, and to get extended versions of the interviews. 

Loading Dock Talks is produced by Preeti Mistry and Copper & Heat.

]]> Mavis-Jay Sanders on Challenging the Rules and Dreaming Big Mavis-Jay Sanders, Preeti Mistry 00:51:14 Preeti and Chef Mavis-Jay talk about discovering their chefiness as kids doctoring up boxed mac and cheese, why they decided to go to culinary school at CIA at Hyde Park, and how they left fine dining restaurants to work in restaurant industry activism. Preeti and Chef Mavis-Jay talk about discovering their chefiness as kids doctoring up boxed mac and cheese, why they decided to go to culinary school at CIA at Hyde Park, and how they left fine dining restaurants to work in restaurant industry activism. fine dining, restaurant, chef, activism true full 8 1 bf079732-a6ce-4da7-9dda-142834206cc1 Jenny Dorsey on Changing the Restaurant Industry and Questioning the System Preeti’s guest this week is Chef Jenny Dorsey - chef and founder of the community think tank, Studio ATAO. Jenny talks about growing up questioning bias in the system, creating real change in the restaurant industry, and Preeti & Jenny debate the merits of Morton’s Coarse versus Diamond Crystal kosher salt. 

For more from Jenny:

Instagram: @chefjennydorsey

Twitter: @chefjennydorsey

Studio ATAO

Website   |   Instagram   |   Twitter   |   Facebook

You can find Preeti:

Twitter   |   Instagram   |   Website

 

Produced by 

Copper & Heat

Subscribe to Preeti's Substack to get behind-the-scenes content, to cook the recipes, and to get extended versions of the interviews. 

Loading Dock Talks is produced by Preeti Mistry and Copper & Heat.

]]> Tue, 10 Aug 2021 15:00:00 +0000 hello@copperandheat.com (Preeti Mistry, Jenny Dorsey) https://loading-dock-talks.simplecast.com/episodes/jenny-dorsey-38wZB2nk Preeti’s guest this week is Chef Jenny Dorsey - chef and founder of the community think tank, Studio ATAO. Jenny talks about growing up questioning bias in the system, creating real change in the restaurant industry, and Preeti & Jenny debate the merits of Morton’s Coarse versus Diamond Crystal kosher salt. 

For more from Jenny:

Instagram: @chefjennydorsey

Twitter: @chefjennydorsey

Studio ATAO

Website   |   Instagram   |   Twitter   |   Facebook

You can find Preeti:

Twitter   |   Instagram   |   Website

 

Produced by 

Copper & Heat

Subscribe to Preeti's Substack to get behind-the-scenes content, to cook the recipes, and to get extended versions of the interviews. 

Loading Dock Talks is produced by Preeti Mistry and Copper & Heat.

]]> Jenny Dorsey on Changing the Restaurant Industry and Questioning the System Preeti Mistry, Jenny Dorsey 00:45:33 Preeti’s guest this week is Chef Jenny Dorsey - chef and founder of the community think tank, Studio ATAO. Jenny talks about growing up questioning bias in the system, creating real change in the restaurant industry, and Preeti & Jenny debate the merits of Morton’s Coarse versus Diamond Crystal kosher salt. Preeti’s guest this week is Chef Jenny Dorsey - chef and founder of the community think tank, Studio ATAO. Jenny talks about growing up questioning bias in the system, creating real change in the restaurant industry, and Preeti & Jenny debate the merits of Morton’s Coarse versus Diamond Crystal kosher salt. fine dining, deia, restaurant industry, restaurant, chef true full 7 1 50c9cef5-81b8-4539-84c0-5de7f4eaad31 Brenda Buenviaje on Growing Up in Louisiana and the Complexities of Biracial Identities Preeti talks with Brenda Buenviaje - chef and owner of Brenda’s French Soul Food and Brenda’s Meat & Three in the Bay Area - about growing up fishing, foraging, and cooking in Louisiana, starting her career in restaurants as a lesbian in the south, and navigating the spotlight as “The Brenda.” 

 

For more from Brenda:

Instagram: @chefbuenviaje

YouTube Channel: Cook Like Brenda

 

Brenda’s Restaurants:

Brenda’s French Soul Food

Instagram |  Website

Brenda’s Meat & Three

Instagram  |  Website

 

You can find Preeti:

Twitter   |   Instagram   |   Website

 

Produced by 

Copper & Heat

Subscribe to Preeti's Substack to get behind-the-scenes content, to cook the recipes, and to get extended versions of the interviews. 

Loading Dock Talks is produced by Preeti Mistry and Copper & Heat.

]]> Tue, 13 Jul 2021 15:00:00 +0000 hello@copperandheat.com (Brenda Buenviaje, Preeti Mistry) https://loading-dock-talks.simplecast.com/episodes/brenda-buenviaje-67L5wsIF Preeti talks with Brenda Buenviaje - chef and owner of Brenda’s French Soul Food and Brenda’s Meat & Three in the Bay Area - about growing up fishing, foraging, and cooking in Louisiana, starting her career in restaurants as a lesbian in the south, and navigating the spotlight as “The Brenda.” 

 

For more from Brenda:

Instagram: @chefbuenviaje

YouTube Channel: Cook Like Brenda

 

Brenda’s Restaurants:

Brenda’s French Soul Food

Instagram |  Website

Brenda’s Meat & Three

Instagram  |  Website

 

You can find Preeti:

Twitter   |   Instagram   |   Website

 

Produced by 

Copper & Heat

Subscribe to Preeti's Substack to get behind-the-scenes content, to cook the recipes, and to get extended versions of the interviews. 

Loading Dock Talks is produced by Preeti Mistry and Copper & Heat.

]]> Brenda Buenviaje on Growing Up in Louisiana and the Complexities of Biracial Identities Brenda Buenviaje, Preeti Mistry 00:58:13 Preeti talks with Brenda Buenviaje - chef and owner of Brenda’s French Soul Food and Brenda’s Meat & Three in the Bay Area - about growing up fishing, foraging, and cooking in Louisiana, starting her career in restaurants as a lesbian in the south, and navigating the spotlight as “The Brenda.” Preeti talks with Brenda Buenviaje - chef and owner of Brenda’s French Soul Food and Brenda’s Meat & Three in the Bay Area - about growing up fishing, foraging, and cooking in Louisiana, starting her career in restaurants as a lesbian in the south, and navigating the spotlight as “The Brenda.” queer, san francisco, soul food, restaurant, chef, louisiana, bay area true full 5 1 81ad7819-bfa9-4ab2-bd0b-1f48fca04b0a Ashtin Berry on Chef Heroes and White Saviorism Preeti talks with Ashtin Berry - bartender, hospitality activist, and equity educator & consultant - about being raised empowered to speak her truth, chef heroes, and white saviorism in the hospitality industry.

 

For more from Ashtin:

Instagram: @thecollectress

Twitter: @AshtinBerry

Radical Xchange

Website   |   Instagram   |   Twitter

You can find Preeti:

Twitter   |   Instagram   |   Website

 

Produced by 

Copper & Heat

Subscribe to Preeti's Substack to get behind-the-scenes content, to cook the recipes, and to get extended versions of the interviews. 

Loading Dock Talks is produced by Preeti Mistry and Copper & Heat.

]]> Tue, 29 Jun 2021 15:00:00 +0000 hello@copperandheat.com (Preeti Mistry, Ashtin Berry) https://loading-dock-talks.simplecast.com/episodes/ashtin-berry-chef-heroes-and-white-saviorism-TD8jUHFu Preeti talks with Ashtin Berry - bartender, hospitality activist, and equity educator & consultant - about being raised empowered to speak her truth, chef heroes, and white saviorism in the hospitality industry.

 

For more from Ashtin:

Instagram: @thecollectress

Twitter: @AshtinBerry

Radical Xchange

Website   |   Instagram   |   Twitter

You can find Preeti:

Twitter   |   Instagram   |   Website

 

Produced by 

Copper & Heat

Subscribe to Preeti's Substack to get behind-the-scenes content, to cook the recipes, and to get extended versions of the interviews. 

Loading Dock Talks is produced by Preeti Mistry and Copper & Heat.

]]> Ashtin Berry on Chef Heroes and White Saviorism Preeti Mistry, Ashtin Berry 00:58:22 Preeti talks with Ashtin Berry - bartender, hospitality activist, and equity educator & consultant - about being raised empowered to speak her truth, chef heroes, and white saviorism in the hospitality industry. Preeti talks with Ashtin Berry - bartender, hospitality activist, and equity educator & consultant - about being raised empowered to speak her truth, chef heroes, and white saviorism in the hospitality industry. hospitality activist, white savior, white privilege, restaurant industry, equity, restaurant, chef, activism true full 4 1 7e3f89f9-0109-4fa3-9d59-c159b005d600 Zoe Adjonyoh on Ancestral Roots and Queer Intelligence 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 website

Her spices (and other fun things)

Her cookbook

Twitter: @ZoeAdjonyoh

Instagram: @zoeadjonyoh @ghanakitchen

Black Book:  Website   |   Instagram

 

You can find Preeti:

Twitter   |   Instagram   |   Website

 

Produced by 

Copper & Heat

Subscribe to Preeti's Substack to get behind-the-scenes content, to cook the recipes, and to get extended versions of the interviews. 

Loading Dock Talks is produced by Preeti Mistry and Copper & Heat.

]]> Tue, 20 Apr 2021 15:00:00 +0000 hello@copperandheat.com (Zoe Adjonyoh, Preeti Mistry) https://loading-dock-talks.simplecast.com/episodes/zoe-adjonyoh-on-ancestral-roots-and-queer-intelligence-QWJAMkIU 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 website

Her spices (and other fun things)

Her cookbook

Twitter: @ZoeAdjonyoh

Instagram: @zoeadjonyoh @ghanakitchen

Black Book:  Website   |   Instagram

 

You can find Preeti:

Twitter   |   Instagram   |   Website

 

Produced by 

Copper & Heat

Subscribe to Preeti's Substack to get behind-the-scenes content, to cook the recipes, and to get extended versions of the interviews. 

Loading Dock Talks is produced by Preeti Mistry and Copper & Heat.

]]> Zoe Adjonyoh on Ancestral Roots and Queer Intelligence Zoe Adjonyoh, Preeti Mistry 00:54:11 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. 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. chef true full 3 1 a063cd0a-c1da-46d2-b48d-8d5bbe791b28 Nick Cho on The Immigrant Experience and Fighting for Justice Preeti talks with Nick Cho - Tik Tok star Your Korean Dad and co-owner of Wrecking Ball Coffee in San Francisco - about how he approaches tough conversations with sympathy, fighting for justice, and his favorite tacos from Taco Bell. 

 

For more from Nick:

Your Korean Dad YouTube

Your Korean Dad TikTok

Twitter: @NickCho

Instagram: @nickcho_

Wrecking Ball Coffee Roasters:

Website   |   Instagram   |   Twitter

 

You can find Preeti:

Twitter   |   Instagram   |   Website

 

Produced by Copper & Heat

Subscribe to Preeti's Substack to get behind-the-scenes content, to cook the recipes, and to get extended versions of the interviews. 

Loading Dock Talks is produced by Preeti Mistry and Copper & Heat.

]]> Tue, 13 Apr 2021 15:00:00 +0000 hello@copperandheat.com (Preeti Mistry, Nick Cho) https://loading-dock-talks.simplecast.com/episodes/nick-cho-on-the-immigrant-experience-and-fighting-for-justice-1e3TcI56 Preeti talks with Nick Cho - Tik Tok star Your Korean Dad and co-owner of Wrecking Ball Coffee in San Francisco - about how he approaches tough conversations with sympathy, fighting for justice, and his favorite tacos from Taco Bell. 

 

For more from Nick:

Your Korean Dad YouTube

Your Korean Dad TikTok

Twitter: @NickCho

Instagram: @nickcho_

Wrecking Ball Coffee Roasters:

Website   |   Instagram   |   Twitter

 

You can find Preeti:

Twitter   |   Instagram   |   Website

 

Produced by Copper & Heat

Subscribe to Preeti's Substack to get behind-the-scenes content, to cook the recipes, and to get extended versions of the interviews. 

Loading Dock Talks is produced by Preeti Mistry and Copper & Heat.

]]> Nick Cho on The Immigrant Experience and Fighting for Justice Preeti Mistry, Nick Cho 00:50:43 Preeti talks with Nick Cho - Tik Tok star Your Korean Dad and co-owner of Wrecking Ball Coffee in San Francisco - about how he approaches tough conversations with sympathy, fighting for justice, and his favorite tacos from Taco Bell. Preeti talks with Nick Cho - Tik Tok star Your Korean Dad and co-owner of Wrecking Ball Coffee in San Francisco - about how he approaches tough conversations with sympathy, fighting for justice, and his favorite tacos from Taco Bell. chef, coffee, yourkoreandad true full 2 1 31c69fe2-21ed-4a88-9c08-1ba76d4876f1 Asha Gomez on Immigrating to the US and Finding Her Voice Preeti talks with Asha Gomez - chef, activist and cookbook author - about her childhood growing up between India and the U.S., finding her voice in activism and policy work, and of course pani puri!

 

For more from Asha:

Her website
Her culinary experiences: Third Space
Her cookbooks: My Two Souths & I Cook in Color
The organization CARE

 

You can find Preeti:

Twitter @chefpmistry
Instagram @chefpmistry
Their website
 

Produced by Copper & Heat

Subscribe to Preeti's Substack to get behind-the-scenes content, to cook the recipes, and to get extended versions of the interviews. 

Loading Dock Talks is produced by Preeti Mistry and Copper & Heat.

]]> Tue, 6 Apr 2021 15:50:00 +0000 hello@copperandheat.com (Asha Gomez, Preeti Mistry) https://loading-dock-talks.simplecast.com/episodes/asha-gomez-on-immigrating-to-the-us-and-finding-her-voice-rWFisxgr Preeti talks with Asha Gomez - chef, activist and cookbook author - about her childhood growing up between India and the U.S., finding her voice in activism and policy work, and of course pani puri!

 

For more from Asha:

Her website
Her culinary experiences: Third Space
Her cookbooks: My Two Souths & I Cook in Color
The organization CARE

 

You can find Preeti:

Twitter @chefpmistry
Instagram @chefpmistry
Their website
 

Produced by Copper & Heat

Subscribe to Preeti's Substack to get behind-the-scenes content, to cook the recipes, and to get extended versions of the interviews. 

Loading Dock Talks is produced by Preeti Mistry and Copper & Heat.

]]> Asha Gomez on Immigrating to the US and Finding Her Voice Asha Gomez, Preeti Mistry 00:45:21 Preeti talks with Asha Gomez - chef, activist and cookbook author - about her childhood growing up between India and the U.S., finding her voice in activism and policy work, and of course pani puri! Preeti talks with Asha Gomez - chef, activist and cookbook author - about her childhood growing up between India and the U.S., finding her voice in activism and policy work, and of course pani puri! cooking, cookbook, india, southern food, chef, activism, kerala true full 1 1 8100e35a-1d53-49e6-87d7-31389e18622c Introducing Loading Dock Talks with Chef Preeti Mistry Fri, 26 Mar 2021 18:50:00 +0000 hello@copperandheat.com (Preeti Mistry) https://loading-dock-talks.simplecast.com/episodes/trailer-season-one-85Fj98li Introducing Loading Dock Talks with Chef Preeti Mistry Preeti Mistry 00:01:53 Introducing Loading Dock Talks, a podcast hosted by Chef Preeti Mistry. Each week, Chef Preeti talks to their favorite food folks about their lives, food and social justice, and they do a little shit-talking too. Introducing Loading Dock Talks, a podcast hosted by Chef Preeti Mistry. Each week, Chef Preeti talks to their favorite food folks about their lives, food and social justice, and they do a little shit-talking too. true trailer 1