Baker Justin Burke talks about inclusive spaces, being a queer single dad, and baking as activism.

By Kat Kinsman
Updated August 05, 2020
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Carter Short Photography

This story is part of "Queer As Food," a series that explores the role of food in LGBTQ+ communities.

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 fwpro@foodandwine.com or tweet to Kat @kittenwithawhip, and subscribe to the weekly Food & Wine Pro newsletter. Subscribe to the new Communal Table YouTube page and never miss an episode. Catch up on previous episodes here.

Episode 74: Justin Burke Talks About Inclusive Spaces, Being a Queer Single Dad, and Baking As Activism

Justin Burke is renowned for his "modern gramma" style of baking but is perhaps just as appreciated for the inclusive spaces and community he creates wherever he goes. In the weeks before the pandemic shut down the world, Burke—who makes his home in North Carolina—sat down at Food & Wine HQ to talk about finding his home in restaurants, teaching his grandmother's recipes to his young son, and why it's so important to represent all kinds of families on the pages and covers of cookbooks.

Note: This was recorded several days before COVID and the murder of George Floyd which is why the conversation does not explicitly address them.

Links and Resources

Follow Justin: @justinbsamson

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