Having grown up in Brooklyn and Queens, Richard is familiar with people from many different places in the Caribbean – Jamaica, Guyana, Haiti, and St. Lucia. Everyone brings their own food culture, music, and language to the city. Outside of his neighborhood, Richard finds that people often misunderstand and misinterpret Caribbean cuisines. He explores authenticity and respect by talking to his cousin, Nadia Gelin, who went to culinary school in Haiti, and Rochelle Oliver, the founder of IslandandSpice.com.

1-e1559059881553.jpg">1-e1559059881553-1800x2400.jpg" alt="" width="640" height="853">

This program is supported, in part, by public funds from the New York City Department of Cultural Affairs, in partnership with the City Council.

Leilani May manages public relations for Food & Finance High School’s School Grounds Café, so she’s curious about the effect that social media can have on a restaurant’s business. She looks at what can go terribly wrong on social media, and interviews Rose Hewetson of Dig Inn about how to use Instagram as a tool to build community outside the walls of a restaurant.

1-e1559059406106.jpg">1-e1559059406106-1800x2400.jpg" alt="" width="640" height="853">

This program is supported, in part, by public funds from the New York City Department of Cultural Affairs, in partnership with the City Council.

Joel is concerned about food waste at his school. In School Grounds Café, where he works each morning, they often have to throw away pastries. Sometimes it’s because of protocol, because products have gone stale, or because they make food just for practice. And it’s not just a problem in the café, there’s also lots of food waste in Food and Finance High School’s cafeteria. After looking at his own habits, however, Joel realized that there are ways that he can help reduce his own food waste.

e1559059201930.jpg">e1559059201930-1800x2400.jpg" alt="" width="640" height="853">

This program is supported, in part, by public funds from the New York City Department of Cultural Affairs, in partnership with the City Council.

*Story correction: Kimberly Conchada said that 27 million pounds of food was wasted from households in our country, but it is actually 27 million tons of food wasted from households (annually) – Information via ReFED (Rethink Food Waste Through Economics and Data).

Chyna’s dad passed away during her freshman year of high school. It was the hardest time of her life. Looking back, Chyna sees how food memories played a role in her grieving process. While she fondly remembers his pancakes, other members of her family have their own favorite dishes they recall. Chyna speaks to her mother and grandmother about their memories of her dad, and then interviews a grief counselor about the ways food helps us grieve and remember our loved ones.

This program is supported, in part, by public funds from the New York City Department of Cultural Affairs, in partnership with the City Council.

En español. Toda su vida, Brenda solo ha conocido la comida mexicana. Le encantaba cómo su abuela hacía sopes pesados y quesadillas grasosas, y sabía cómo pedir soda antes de poder hablar. Ella explora la relación entre los hábitos alimenticios y la salud de su familia. ¿Hay un costo para preservar nuestra cultura alimentaria?

1-e1559058258864.jpg">1-e1559058258864-1800x2400.jpg" alt="" width="640" height="853">

This program is supported, in part, by public funds from the New York City Department of Cultural Affairs, in partnership with the City Council.

What is passion? – That’s the question that Laila sets out to answer through the lens of food. In order to learn about where passion comes from, she talks to her father, whose love of cooking comes “straight from the motherland” of Ghana and from his own mother. She also interviews her mother, who cooked for her siblings growing up, and who still views cooking as more of a chore. Laila’s friends Jahqyad and Victoria also view cooking differently – Jahqyad views it as a passion, whereas Victoria no longer thinks a career in the culinary field is her calling.

Shot-2017-05-04-at-12.35.30-PM.png" alt="Screen Shot 2017-05-04 at 12.35.30 PM" width="435" height="540">

Nicole comes from a family of pastry chefs, and she is an aspiring chef herself. She is also interning at the Food Network, where she’s witnessing firsthand how behind-the-scenes production magic makes cooking shows deceptively glamorous. For her story, she sets out to debunk the myth that being a chef is as easy at it seems on TV.

1800x1350.jpg" alt="Nicole" width="640" height="480">

Jahqyad is an aspiring pastry chef at Food & Finance High School. For his story, he explores the question “What is a Modern Chef?” to learn how chefs are increasingly involved in giving back to their communities.

1800x1264.jpg" alt="Jahqyad" width="640" height="449">

Victoria has always been a picky eater. To learn more about what causes food preferences, she talks to her family and friends about their likes and dislikes. She discusses picky eating with her mom, who believes Victoria’s tastes may change as she gets older.

Shot-2017-05-04-at-12.38.52-PM.png" alt="Screen Shot 2017-05-04 at 12.38.52 PM" width="417" height="496">