055 Afros, Knives and Growing up Black with Tiffani Rozier of Afro's & Knives
Afros, Knives and growing up Black with Tiffani Rozier of Afro's & Knives. Candace and Tanorria welcome fellow podcaster Tiffani Rozier of Afro's & Knives to the show. The trio dives deep into what it means to be young, Black and gifted. Tiffani also shares her podcast journey and why she can't stop won't stop.
Tiffani Rozier is the award-winning producer and host of the podcast Afros and Knives. In 2022, she produced Whetstone Radio's Black Material Geographies, an audio series that uses Blackness and textile material culture to explore how we can create more sustainable systems and processes amid global climate crises and lifestyles deeply entrenched in global capitalism. Rozier currently works as an independent producer on a variety of projects for Resonate Recordings and a growing list of clients.
After spending 131,400 hours (or 15 years) creating stories with her 8" Shun chef knife, Rozier decided to transition to her keyboard. She has shared her knowledge of Gullah Geechee cuisine through cookbook reviews for the Philadelphia Inquirer and interviewed Native American chefs for Real Simple. "Out of all of my creative work, writing is the one that brings me the most suffering and the most reward." I'm never truly convinced I'm any good — but stories have a way of demanding to be told."
Her written pieces have also been featured in Cherry Bombe Magazine, Millie Magazine, and Essence Magazine. In her newsletter titled The (incomplete) Field Guide for Living a Life of Curiosity, published (mostly) weekly on Substack, she shares her reflections on life with a creative and inquisitive spirit.
Tiffani has been featured on Mother Tongue and Smithsonian Magazine and has appeared on The Scenario Radio Show and The Best Advice Podcast. She has participated in panel discussions for The Edible Schoolyard Project and Real Food, Real Stories — Narratives of Wholeness. She's a dynamic public speaker and enjoys sharing her experiences and deep knowledge of food and culture.
On this episode:
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