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Sujhey Beisser highlights food’s role in bringing people together and its power as a tool for cultural education. She reminisces about communal cooking experiences in her childhood kitchen, a stark contrast to her children’s more independent experiences. Through cooking classes and her personal chef business, she actively seeks to recreate this sense of community and share her culture. She believes that experiencing a culture through its food, understanding the stories behind dishes, and learning about traditional preparations are vital ways to foster connection and appreciation. Sujhey Beisser also actively engages in teaching children, both through her own programs and organizations like Rooted, to introduce them to their heritage foods and the joy of cooking, often using ingredients directly from gardens. She notes the difference in taste and sensory experience between locally grown and commercially produced items, encouraging others to try them to understand the distinction.
