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The Diaspora Table / Το Τραπέζι
Fall 2026 Virtual Bookclub & Plant-Based Cooking Cohort
Sept 15 – Nov 15, 2026
A nine-week virtual dinner bookclub with guided plant-based cooking sessions, for anyone living in the space between where their food comes from and where they are now.
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Format: Two sessions per month - Tuesday discussions (90 mins) and Sunday live cooking sessions (60 mins) via Google Meet
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Capacity: 12 seats total (9 remaining as of August 19th)
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Includes: Veganized seasonal recipes inspired by each book's world, curated playlists, reflection prompts, and private recordings
The Fall Reading & Seasonal Cooking Sessions:
September
North of Ithaka by Eleni N. Gage + Greek Fig Jam
(Reclaiming & Returning)
October
Khabaar by Madhushree Ghosh + Bengali Chickpea Dal
(Preservation)
November
Crying in H Mart by Michelle Zauner + Korean Pumpkin Porridge
(Healing through Grief)
Food Writing from the Diaspora
On Substack
Essays on food memory, seasonal living, and the cultural practices that keep us grounded. Most pieces explore my Greek heritage and traditional village cooking; others trace the universal thread of keeping ancestral foodways alive in modern kitchens.
The Zoumi Is the Best Part. Don't You Dare Throw It Out.
My Grandparents Lived Into Their Nineties. They Weren't Trying To.
Ancestral Village Cooking, from Central Greece to the Global Table
My grandparents came from a small mountain village in Central Greece called Agia Triada. They raised me on the energy of the land and the sacredness of a shared table - even from their apartment in Brooklyn, decades after leaving their homeland.
In 2013, I chose a plant-based life out of deep ethical commitment. What I found along the way surprised me. Meat was not at the center of the table my Yiayia Giannoula grew up on. Instead you found wild greens (horta), lentils slow-cooked with bay leaves (fakes), extra virgin olive oil, and dried figs. Six days out of seven, traditional Greek village food looked like what we now call a whole-food plant-based diet. For my grandparents and the generations before them, this was everyday kind of eating.
Since 2019, I have gathered people, especially women, around seasonal tables, kitchens, and cultural stories. I write from the ache of my own Greek diaspora (xenitia) to connect with anyone seeking a homecoming through plant-based food (nostos). Here we bring forward what our ancestors knew, so it is not forgotten.
The Laïki
In Greece, the laïki is the weekly outdoor street market where the season shows up in person. Tomatoes in July, citrus in winter, herbs with dirt still clinging to the roots. You go because it is where the community gathers, where the week makes sense, and where you remember what time of year it is.
The Laïki is my monthly letter, sent with the same vibes. What is in season, plant-based recipes I am cooking, what I am reading, and kitchen notes worth passing along.
On-Demand Plant-Based Cooking Classes
Our Cooking Classes
Self-paced recorded cooking classes designed for you to cook in your own kitchen. Each class includes a video walk-through and a printable recipe booklet grounded in traditional technique, ancestral foodways, and seasonal ingredients.
"I have never been a cook, depending on others to provide my meals. Now, everything has changed. Through Christina's classes, I am learning to love the entire experience of cooking, every slice, every scent, every sound. Plus, the recipes are delicious."
— Kathleen Courtney, CA
