Saqib Keval is a chef, artist and activist based in Mexico City. He co-founded the Masala y Maiz Group in Mexico City and the People’s Kitchen Collective in Oakland, CA. His work is focused on the intersection of food, art and social justice with the belief that food is a powerful tool of resistance and community building. As a restaurant owner, he works with his wife & co-chef Norma Listman to build restaurant projects that center the well being and voices of restaurant workers and uplift worker’s rights in the industry. People’s Kitchen Collective is a recipient of the Creative Capital Fellowship, United States Artists Fellowship and Mellon Foundation Fellowship. Masala y Maiz was named by Time Magazine as one of the 100 Greatest Places in the World and nominated for an award from the World’s 50 Best (which Norma and Saqib rejected). His food is an act of love, grounded in history, and conveyed through flavor and craft. His work as a chef, researcher and activist are reflected in his diverse menus and rich flavors. His food and culinary work has developed through years of deep research, learning and cultural activism. In his recipes you can find traces of his people’s migration stories and flavors that make you reflect on your own. Saqib’s work is a testament of the endless potential for joy, community & social change that can be found around the table.