Introduction
Murielle is one of those people that redeem social media for me. When I first found her account, she was so warm in welcoming me to the food photography community, she even generously agreed to take time to get on the phone with me to talk about her experiences as a brand photographer and recipe developer.
That conversation was pivotal in my decision to go in a different direction and start this podcast. As I saw Murielle post about her childhood in Congo, her transition to Canada, being vegan, and the love and admiration she has for her mother, I knew I wanted to have her on as a podcast guest.
Given the limited knowledge that I had of her life experience, I was shocked when she sent over neither a Congolese or Canadian dish. Instead, I received a recipe for Vegan Shuba – a version of a classic Ukranian dish!
Quick note before we begin – this episode will focus on her story and this dish and Friday I’ll be releasing an episode that is solely our conversation about veganism. I’m equally excited to share BOTH of these episodes!
Highlights- Life and food in Congo
- Murielle’s transition to Canada
- Her journey to self-acceptance as a woman of color
- Living in a bilingual city
- Murielle’s amazing mother
- Grocery shopping with her mother
- Becoming a food photographer
Also listen on:
This Episode’s Storied Recipe Recipe shared by Murielle Banackissa Vegan ShubaShuba is a layered salad common to Ukraine and Russia. Unlike other salads, which are comprised of raw vegetables, you cook your vegetables before assembling shuba.
How To Contact Murielle Email: muriellebanackissa@gmail.comWebsite: www.muriellebanackissa.com
YouTube: Murielle Banackissa
Facebook: www.facebook.com/murielle.banackissa
Instagram: @muriellebanackissa
Related Posts Curing Land & Restoring Tradition: The Canadian African, Afia Amoako, and Vegan Pilau Bonus Episode: Going Vegan with Murielle Banackissa
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