Food Cultr

"Fuck it. Let's do it!" That is the mentality that has taken Chef Rio and Jessica to create Gorditas ATL in the midst of the pandemic. More than a Mexican pop-up restaurant, they have created an inclusive family where everyone is welcomed, loved, and well-fed with some of Atlanta's best street Mexican food. The fun and humble couple shares the journey that started a year ago.  Warning: Goosebumps and tears are a common side effect of hearing them tell their empowering and plucky story. 

Head over heels excited to wrap up the first season of this dream of mine. Listen up on what is cooking for next season.  Thank you for your support. 

Carlton Chamblin, a well-known mixologist in Northeast Georgia, celebrates the history behind cocktails while bringing his customers into the creative process. In this last episode of our Season 1, Chamblin talks about his journey into the Food and Beverage industry and his very own line of shrubs Farm to Cocktail. 

Are you a grow-and-eat-it wanna be? Do you wish you were taking advantage of the good earth has to give to us to nurture? Meet Cara-Lee Langston, a South African-born nutritionist, herbalist, wellness cook, and educator. Promise, it's easier than it sounds!

Access to fresh food should not be a luxury. Meet Plantita Power, an organization not only making pupusas for QTBIPOC protestors but also empowering people with access to fresh and healthy food to feed the soul and the body. 

"I was referred to by my sexuality, before my name". After being discriminated against at the workplace because of his sexuality, Michael feels relief to know, that it won't be tolerated anymore for those coming after him. Learn about his story. 

Juneteenth celebrates the end of slavery in the United States. In 5 minutes, learn the basics of how it all went down. 

Allow me to invite you into the life of a Black male in America. This week, we are taking a small break from food, to give the space to learn about what Black people face every single day. Black Lives Matter, and today, it is our job to put ourselves in their shoes.  In the following weeks, we will be exploring soul food and the culture and flavors behind it. 

Atlanta Falcon's alumn Reggie Kelly talks about making the jump from the NFL as a pro football player, to the food industry as owner of KYVAN Foods. 

Yelp Elite, Michelle Kim, shares her experience as an active Yelper. A week after we shared strong feelings towards inept reviews, we learn how the power of the typing-fingers is as strong as the power of those considering the reviews. Learn the good, the bad, and the ugly before you Yelp. 

Bravo's 'Top Chef' Katsuji Tanabe talks about why he hates Yelp so much, how it affects his business, and how much he really doesn't care for it. Somehow we end up talking about dating vegans, SoulCycle and Peloton. All relatable to the topic, of course! 

Who is behind your juicy steak? Meet Caroline and Kyle, a young couple who owns a local farm in the foothills of the Blue Ridge Mountains in Georgia, teXga Farm. See how they dedicate their lives to raising quality beef using ethical methods. There is a story of commitment and passion behind your locally raised beef. 

Launching Food Cultr's first podcast with a Cinco de Mayo party. In this episode, we interview Margarita Eberline, the host of one of the biggest Cinco de Mayo house parties in Atlanta, where Mexican culture meets such a stereotypical Mexican holiday in the US.