Kids are hungry in America. And most of them are never taught how to cook.

In this episode of Unplated, Antonio sits down with Carolyn Federman, founder of the Charlie Cart Project, a nonprofit bringing hands-on food education into public schools, libraries, and community spaces through fully equipped mobile teaching kitchens.

Carolyn’s work is a direct response to a broken system. Most kids in the U.S. receive less than eight hours of nutrition education a year, even though research shows they need far more. One in six children experiences hunger, and nearly half don’t get the nutrition they need to truly thrive. Instead of waiting on policy reform, Carolyn built a practical solution, one that gives kids real agency.

Her work has earned the support of people like Michael Pollan and Alice Waters, who both believe that teaching kids how to cook is foundational, not just to health, but to education, confidence, and long-term wellbeing.

Follow Carolyn: https://www.instagram.com/carolynfederman/Follow Charlie Cart Project: https://www.instagram.com/gocharliecart/Follow Antonio: ⁠ https://instagram.com/liberateantonio Follow Life & Thyme: https://instagram.com/lifeandthyme

🎧 Subscribe to Unplated with Antonio Diaz for more conversations with chefs, founders, and thinkers shaping food culture: https://lifeandthyme.com/unplated

About Unplated:Unplated with Antonio Diaz is a long-form interview podcast that delves into the lives and stories of the people shaping the world of food and hospitality. Hosted by Antonio Diaz, founder of Life & Thyme and Emmy-winning documentary filmmaker, this podcast features in-depth conversations with chefs, founders, artists, and experts who are pushing boundaries and making an impact. Each episode goes beyond ingredients and recipes, exploring culture, history, and humanity, and uncovering the powerful stories that often remain hidden beneath the surface.

Unplated with Antonio Diaz is an original podcast production by Life & Thyme. ⁠⁠https://lifeandthyme.com

Chef Michael Cimarusti just did something only a handful of chefs in the world ever will: his Los Angeles restaurant, Providence, earned three Michelin stars. Plus it also holds a Green Star for its commitment to sustainability. Only 38 restaurants in the world can make that claim.

Since opening in 2005, Providence has become a cornerstone of Los Angeles dining, celebrated for its devotion to seafood, stewardship of the ocean, and a culture of mentorship that has shaped a generation of chefs.

In this conversation, Antonio talks to Michael about the twenty-year journey of Providence, the responsibility of earning three stars, and the lessons Michael has learned about legacy, mentorship, and growth.

Follow Michael Cimarusti: https://www.instagram.com/cimarustila/

Follow Providence: https://www.instagram.com/providencela/

Follow Antonio: ⁠⁠ https://instagram.com/liberateantonio

Follow Life & Thyme: ⁠⁠ https://instagram.com/lifeandthyme ⁠⁠

🎧 Subscribe to Unplated with Antonio Diaz for more conversations with chefs, founders, and thinkers shaping food culture: https://lifeandthyme.com/unplated

About Unplated:

Unplated with Antonio Diaz is a long-form interview podcast that delves into the lives and stories of the people shaping the world of food and hospitality. Hosted by Antonio Diaz, founder of Life & Thyme and Emmy-winning documentary filmmaker, this podcast features in-depth conversations with chefs, founders, artists, and experts who are pushing boundaries and making an impact. Each episode goes beyond ingredients and recipes, exploring culture, history, and humanity, and uncovering the powerful stories that often remain hidden beneath the surface.

Unplated with Antonio Diaz is an original podcast production by Life & Thyme. ⁠⁠https://lifeandthyme.com

Most of us cook with olive oil every single day but how much do we actually know about what’s in the bottle?

Aishwarya Iyer is the founder of Brightland, a company that has reimagined olive oil by working with small California growers to produce extra-virgin oils held to some of the strictest standards in the world. What began as a curiosity about the foundation of most of our dishes became a mission to bring transparency, craft, and beauty back to something we take for granted in the kitchen.

In this conversation, Antonio talks to Aishwarya about her journey from India to Houston to New York to Los Angeles, the challenges of building in agriculture, and why design and art are as essential to Brightland as the oil itself. Aishwarya also shares the practices that helped her slow down and learn to love Mother Earth.

Follow Aishwarya Iyer: https://www.instagram.com/helloaishwarya/

Follow Brightland: https://www.instagram.com/wearebrightland/

Follow Antonio: ⁠⁠ https://instagram.com/liberateantonio

Follow Life & Thyme: ⁠⁠ https://instagram.com/lifeandthyme ⁠⁠

About Unplated:Unplated with Antonio Diaz is a long-form interview podcast that delves into the lives and stories of the people shaping the world of food and hospitality. Hosted by Antonio Diaz, founder of Life & Thyme and Emmy-winning documentary filmmaker, this podcast features in-depth conversations with chefs, founders, artists, and experts who are pushing boundaries and making an impact. Each episode goes beyond ingredients and recipes, exploring culture, history, and humanity, and uncovering the powerful stories that often remain hidden beneath the surface.Unplated with Antonio Diaz is an original podcast production by Life & Thyme. ⁠⁠https://lifeandthyme.com