Karla Diaz is an artist, writer, and activist. Born in Los Angeles and raised both in Mexico and L.A., her work uses performance and writing to question institutional power, explore social practices and cultural relationships, create collaborations and provoke dialogue among diverse communities. She received her MFA from California Institute of the Arts and has exhibited her work in local, national and international venues including MOCA, LACMA, the Whitney, the ICA Boston, and the Serpentine Gallery in London. She is co-director and founding member of Slanguage Studio. Her ongoing project, Prison Gourmet (2010-present) is a multi-media project informed by prisoners’ recipes made from commissary food items. She recently received an Art Matters award to continue its development. In this episode, Karla talks with Chelsea about cooking in prison and the migration of recipes and food traditions in and out of incarceration.
Emma Rosenbush is the general manager at Cala in San Francisco, Chef Gabriela Cámara’s outpost of the renowned seafood restaurant Contramar in Mexico City. Before opening Cala, Emma stared an experimental pop-up restaurant in Mexico City called Pichón with Niki Nakazawa (who we interviewed on Delicious Revolution #9) and Kenny Curran. Prior to her time in Mexico, she worked at the Prison Law Office in Berkeley, where she decided that if she was ever responsible for hiring workers, she would hire former inmates. She is now leading the way in welcoming formerly incarcerated individuals into full-time, visible positions at Cala. Emma speaks with Chelsea about the changing labor politics in fine dining.