Summary: Open Belly is a podcast exploring America’s vibrant and diverse food culture. Our mission is to share the stories of immigrant and refugee chefs and restauranteurs, and to use food as a way to understand the world from perspectives other than our own. We hope you’ll join us on our quest to open our minds and fill our bellies.
Season 03, Episode 12: InterNASHional Food Series
Season 03, Episode 11: Cafe Cà Phê
Season 03, Episode 10: TLV Austin
Season 03, Episode 09: Dakar Nola
Season 03, Episode 08: Urban Burma
Season 03, Episode 07: Petite Peso
Season 03, Episode 06: Pitas Columbia + Bonus Interview w/Yia Vang & David Crabb
Season 03, Episode 05: Javi's Cooking
Season 03, Episode 04: Xingones
Season 03, Episode 03: Mental Health in the Hospitality Industry with Heard.
Season 03, Episode 02: Sofreh
Season 03, Episode 01: Union Hmong Kitchen
In this season’s finale, we had the great pleasure of getting to know Ken Bernard of Sybil’s Bakery. Ken was born in Guyana and immigrated to NYC as a young child. His mother, a hair dresser by trade, began baking Guyanese baked goods in their home to make extra money. Eventually, his mother, had the opportunity to open a bakery storefront and has left quite the legacy with her family and neighborhood. Ken’s story is touching, honest, and real—something that we’ll carry with us forever.
For this week’s episode, we had the opportunity to get to know Sid Nassir from Yemen Cafe. We visited Sid at the Bay Ridge location, and you’ll hear in the interview we will talk a lot about the role Yemen Cafe plays in the Bay Ridge neighborhood, an incredibly diverse neighborhood in Brooklyn, a borough which is home for over 8,000 Yemeni Americans. Yemen Cafe has become a central meeting place for people of all religions and ethnicities—and a gathering place for some fantastic Yemeni food.
This week, we’ll hear from Hansong Kim of Handsome Rice, a Korean fast casual restaurant located in Murray Hill. Hansong started his culinary career in Korea, where he quickly rose the ranks and became a bit of a celebrity chef, publishing multiple cookbooks and making frequent television appearances. He wanted to learn more though, so he immigrated to the United States to attend Johnson & Wales University and develop his skills even further.