Food Solidarity Podcast Episode #7: Sara Abdel-Rahim and Sam Sgroi
In the seventh episode of this podcast series, we speak with Sara Abdel-Rahim and Sam Sgroi, co-founders of Tables Without Borders. This organization, one of 10 recipients of the Food Solidarity Fund, is based in Washington DC started as a dinner series to support emerging refugee chefs.
Both co-founders were inspired to start TWB because of their own experiences working with refugees, noticing the opportunity presented by connecting these individuals with culinary talent with the local gastronomy industry.
The organization works with various restaurants in the DC area, connecting refugees with the relevant skills and passion to chefs who are interested in hosting an intern and assisting with the process of integration.
"Restaurants are looking to do something new and be changemakers in the community, beyond just through dining and making money from food." - Sara Abdel-Rahim.
In true Social Gastronomy fashion, both Sara and Sam highlight that food is a powerful tool for social change and refugee integration. For them, and all of us that are a part of the Social Gastronomy Movement, food offers a unique possibility to bridge communities and cultures.
"Food, in our eyes, is the great equalizer because it's something you make with love and with your hands... you don't need to speak the same language when you are cooking." - Sara Abdel-Rahim
Chefs who have participated in the dining series or internship program through TWB not only have found job opportunities, but they also have been able to find a sense of belonging. As Sam Sgroi noted, “not only were they able to share their culture with the world, but also people also made new friends. I think a lot of times we don't focus on that as much, but that is a powerful thing also as far as being welcomed to a community."
TWB has been able to restructure their internship program during the pandemic, benefiting local struggling restaurants. Through this effort, they have been employing their chefs to prepare more than 8,000 meals for homeless shelters, workers on furlough, and people in need.
Listen to the episode to hear the full story.