Suman Shah has taken the reins of the Nutrition Lab at the Shaw-Roxbury Branch of the Boston Public Library as the newest chef-in-residence. This year’s culinary programming will center on the theme “How We Gather,” an examination of how food and storytelling build community and connection.

Shah is a culinary educator and the founder of local spice brand Fork in the Road, which creates local, seasonal dried spice blends inspired by ancient holistic medicine. Much of her work is at the nexus between community, culture and culinary traditions as well as the belief that food is medicine and can be a powerful wellness tool.

“Suman brings a wealth of talent and heart to the Chef-in-Residence program,” said Nutritional Literacy Coordinator Stephanie Chace. “As a culinary educator with deep roots in seasonal cooking and cultural food traditions, Suman has a real gift for making cooking feel accessible and exciting.”

The BPL Nutrition Lab was launched in 2021 and the chef-in-residence program began in 2024. Located in the heart of Nubian Square, the Nutrition Lab provides free culinary workshops and educational programs to the public. In addition to group programs, library goers can also book one-on-one virtual sessions with Shah to plan menus and offer personalized resources for meals and gatherings.

Shah is the third chef-in-residence to participate in the program following Glorya Fernandez and Kayla Tabb.

“I’m hoping to open up the world of spices in the community and explore how it’s rooted in ancient wisdom as our pantry pharmacy,” said Shah. “My goal is to make the BPL a place where people come not just to learn recipes, but to build real kitchen skills and a deeper relationship with food.”

Shah will begin to plan programming based on her skill set and feedback from a recent community meet-and-greet session, during which library patrons shared their questions and needs. At the meeting, participants shared what foods connect them to family, heritage and memory. For Shah, the experience reinforced the idea that food is deeply linked to our cultural experience and community gathering as well as to our nutrition and wellness.

“Bringing food education here means removing barriers and meeting people where they already are,” Shah said. “Cooking is a life skill, and everyone deserves the chance to learn it.”

Like all of the Boston Public Library’s resources and programming, the Nutrition Lab and its workshops are free and open to the public.

Paula Sakey, executive director of the Boston Public Library Fund added “Thanks to private support, the Nutrition Lab is creating and offering engaging, hands-on experiences for our patrons that promote nutritional knowledge, healthy eating habits and so much more — affirming our commitment to providing accessible, high-quality resources free to all.”

ON THE WEB

Learn more at bpl.org/nutrition-lab