Where Every Bite Tells a Story: ROOTS Events Build Community Through Food and Culture

ROOTS (Recipe Origins, Oral Traditions, Stories) seminars are collaborative recipe demonstrations and round-table conversations between eaters, pioneering cooks, and innovative farmers. Each event showcases unique stories, cultures, and recipes that weave together multiple actors in the food system. The goal is to build community and raise awareness around local gastronomy. ROOTS partners are food storytellers. From sushi chefs and food truck partners to beekeepers and artisan bakers, each brings their wealth of knowledge and expertise to the table. Each gathering promises not just a meal, but a movement, where every bite tells a story.

Person standing behind a kitchen demonstration counter giving a thumbs-up, with jars and cooking ingredients arranged on the counter and a large screen overhead displaying a close-up image of bees. — Ryan Margulis, owner Bees And Thank You

Ryan Margulis, the chef and owner of Bees And Thank You, was the esteemed presenter for the August edition of ROOTS in Cambridge, Massachusetts. Keleigh Phoumyvong, East Ops Manager, was in attendance and got to indulge in a honey-drizzled grilled cheese sandwich while Margulis explained just how honey is harvested. Attendees were invited to trace the bees’ work all the way from the hive to a finished jar of honey. He even taught them how to make his spectacular habanero-infused honey! Guests took with them a wealth of knowledge about bees and their ecosystem, as well as their very own jar of honey.

Digital Coordinator Emily Mueller’s first week at Food Fleet started with a bang. She was invited to attend a ROOTS event in NYC, where Chef Jason Charles of Bazodee was the presenter. “His food wasn’t just delicious but also deeply personal,” she shares. Jason spoke about the lighthearted family debates with his grandmother and his wife over the “right” way to make Trinidadian Doubles. He dove into how Trinidad’s vibrant cultural mix shaped his own cooking as he showed attendees how to make Saltfish Bujol, a salt cod salad served with coconut bakes—a tasty island specialty!

Chef wearing a white coat and black beanie stirring a pot on a stovetop during a cooking demonstration, with ingredients and kitchen tools arranged on the counter behind him. — Sean John, owner Big Tings

Big Tings' chef and owner, Sean John, helmed theSeptember edition of ROOTS in NYC. East Ops Manager Brady Loomer learned how to navigate Jamaica’s colorful food markets, select the right vendors for the best ingredients, and even adapt when hyper-local ingredients are unavailable in his immediate area. Attendees got to taste callaloo, breadfruit, fried sweet plantains, and the ever-delicious soursop fruit! After all the tips and delicious flavors, Brady and the rest of the crowd left the event dreaming of a trip to Jamaica.