Communal Table Podcast: Adrian Lipscombe

The chef, city planner, architect, and activist talks Black land ownership, Texas tribulations, and studying sake.

Communal Table featuring Adrian Lipscombe

Chefs and restaurant workers take great care of everyone else, but often they need a little help themselves. Each week, Food & Wine senior editor Kat Kinsman talks with hospitality pros about they manage their business, brain, and body for the long haul. Is there a topic you'd like to know more about or a guest you'd love to hear from? Tell us at or tweet to Kat @kittenwithawhip, and subscribe to the weekly Food & Wine Pro newsletter so you never miss an episode. Catch up on previous episodes here.

Episode 96: Adrian Lipscombe

When city planner and architect Adrian Lipscombe visited a cafe in La Crosse, Wisconsin for a business meeting, little did she know she'd end up moving her family up all the way from Austin, Texas, running the cafe herself, and revitalizing a whole section of the city. And if running a restaurant during a pandemic isn't a full-time-plus job, Lipscombe also developed an initiative—40 Acres and a Mule—to preserve, research and celebrate Black foodways and support Black land ownership, makes hundreds of free meals for families in need, and got certified as a sake expert. Lipscombe took time from her busy schedule to talk about all of that, as well as what's going on in her native Texas (spoiler alert: plenty), what farmers are up against, and how she ended up with 40 avocado plants in her home.

Links and Resources

Visit: Uptowne Cafe and Bakery

Read: This Juneteenth, Chef Adrian Lipscombe Aims to Preserve Black Foodways

Read: Texas Restaurants, Bars to Reopen at Full Capacity; Workers Not Yet Eligible for Vaccine

Help: The 40 Acres and a Mule Project

Follow: @adi_eats

Learn: The Food & Wine Pro Guide to Mental Health and Sobriety Resources

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Previous episode: Chef and cookbook author Matt Jennings talks sobriety, pivots, flextaurants, and how chefs can evolve.

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