Shenarri Freeman, Diana Tandia, and Kristi Brown on Their Food Journeys, Celebrity Chef Culture, and What Brings Them Joy

This year’s Worlds of Flavor conference at the CIA at Copia was full of deeply personal panels, discussions, and demos that delved into an unprecedented theme: Africa and the World: Reclaiming the Past, Crafting the Future. We heard from chefs, historians, instructors, and authors from all over the world, and noticed recurring themes woven throughout—from tracing ancestry and reclaiming and expressing culture to using ingredients and dishes like fonio, okra, black-eyed...