The Chefs Without Restaurants Podcast – Episode 17 Chef Krystal Mack on Using Food as a Tool for Social Design

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On this episode we have Krystal Mack. She is a culinary artist, creative consultant, entrepreneur, writer, self-taught baker, and activist who uses food as a vehicle for storytelling, cultural exchange, and community building. Based in Baltimore, she’s launched multiple brands and concepts over the years, including KarmaPop, an experimental frozen dessert concept; PieCycle, Baltimore’s first-ever food-vending tricycle; BLK//MARKET, an artisan collective for creatives of color, and BLK//SUGAR, a food and lifestyle concept known for sweet treats such as Toasted Coconut & Ube Croissants and Purple Sweet Potato Pie.

·         Using food as a tool for social design

·         Decolonizing our relationship with food 

·         Imposter syndrome

·         Culinary traditions, “ethnic” food and “classical cooking”

·         Collaborations

·         Food influencers

·         and so much more

Book recommendations: Emergent Strategy by Adrienne Maree Brown and The Secret Lives of Color by Kassia St Clair

Podcast recommendation: 99% Invisible

Check out Krystal’s Patreon and IAO Studio




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Chefs Without Restaurants Founder Chris Spear of Perfect Little Bites

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