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Global Hearth: Cooking Up a Better World and Natalie Keng, a Chinese Southern Belle native of Georgia, helps individuals and teams cook up healthy, global flavors and shows how “the multicultural power of food and social justice” can build positive human relations, leadership skills and break egg rolls--and stereotypes along the way. Portion of proceeds from Recipes-In-a-Bottle (TM) sauce sales benefit Women Small Business Owners, Local Food and Anti-Bullying Initiatives. Founder and “Chief Eating Officer”, Natalie Keng, weaves poignant stories of what it is like to be an Asian American female living in the Deep South during unprecedented times, from the growth of diverse restaurants and multicultural neighborhoods to the rise in anti-AAPI harassment that she has endured personally. From leading the first Buford Highway “international corridor” food and culture tours and teaching 400+ cooking classes/demos to launching the first award-winning line of Asian Southern fusion cooking sauces (in Whole Foods, Kroger, Amazon), Natalie has been a pioneer in connecting food, culture and diversity/inclusion and “opening minds, one mouth at a time” since she graduated Vassar College (B.A.) and Harvard University (M.P.P.).
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Cindy Davenport, owner of Floral Studio & Gift Designs by Cinport in Florida, USA
Cindy Davenport, owner of Floral Studio & Gift Designs by Cinport in Florida, USA
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Global Hearth: Cooking Up a Better World and Natalie Keng, a Chinese Southern Belle native of Georgia, helps individuals and teams cook up healthy, global flavors and shows how “the multicultural power of food and social justice” can build positive human relations, leadership skills and break egg rolls--and stereotypes along the way. Portion of proceeds from Recipes-In-a-Bottle (TM) sauce sales benefit Women Small Business Owners, Local Food and Anti-Bullying Initiatives. Founder and “Chief Eating Officer”, Natalie Keng, weaves poignant stories of what it is like to be an Asian American female living in the Deep South during unprecedented times, from the growth of diverse restaurants and multicultural neighborhoods to the rise in anti-AAPI harassment that she has endured personally. From leading the first Buford Highway “international corridor” food and culture tours and teaching 400+ cooking classes/demos to launching the first award-winning line of Asian Southern fusion cooking sauces (in Whole Foods, Kroger, Amazon), Natalie has been a pioneer in connecting food, culture and diversity/inclusion and “opening minds, one mouth at a time” since she graduated Vassar College (B.A.) and Harvard University (M.P.P.).
