Dr. Amy Sapola, Pharm.D., FAIHM, IFMCP and Guest Host Regenerative Farming Expert and Cookbook Author Farmer Lee Jones co-host Farming For Health where they talk with leaders in food, farming, health and wellness. The core focus of this podcast series is to spread knowledge and inspire a plant-forward future. We are very excited to have you join us as we hope to encourage a food system that nourishes our bodies and our land.This week Dr. Amy Sapola chats with Chef Ismail Samad. Ismail Samad is a native of East Cleveland, OH, a Chef, social entrepreneur, and a closed loop food systems expert. While studying environmental biology in college, and working in some of the top restaurants in Cleveland, Ismail developed a passion for the culinary arts. He opened his first cafe, Crust and Crumbs at the age of 23.After relocating to Vermont, He became deeply involved in the farm-to table movement which gave him insight into the impact of food waste, and created in him a resolve to find creative solutions to solve the problem.To this end, he founded a new restaurant concept, The Gleanery. The restaurant eliminates waste and showcases culinary artistry with high end fare, all while providing economic opportunities for local farm partners.Ismail served as Culinary Director and was pivotal in the planning, launch and early expansion of Daily Table, a nonprofit grocery stores in Roxbury and Dorchester, Massachusetts. Daily Table focuses on addressing the conflicting issues of food insecurity, nutritional health, and wasted/surplus food to provide healthy affordable meals to those in need.Ismail is also the former Director of Contract Manufacturing and Culinary Operating for Commonwealth Kitchen, a nonprofit business incubator located in Boston, MA specializing in building a new food economy grounded in racial, social, and economic justice.He is co-owner of Nubian Markets in Boston, MA, a thoughtfully curated market cafe and gathering place celebrating the African Diaspora through food.He is founder of the economic justice nonprofit organization Loiter, based in East Cleveland which owns land and Wake Robin Fermented Foods along with other social enterprises that provide equitable opportunities for the habitually excluded and build healthy sustainable food economies.
