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Life & Work with Geo Banks-Weston of Philadelphia

Today we’d like to introduce you to Geo Banks-Weston.

Hi Geo, we’re thrilled to have a chance to learn your story today. So, before we get into specifics, maybe you can briefly walk us through how you got to where you are today?
I’ve always been an avid fan of writing and had long wanted to create a blog, I started with my instagram around 2014 to casually chronicle my exploration of Philly’s food scene. After seeing some of my content a friend recommended I lean into it more seriously. I eventually created my food blog and podcast focusing my work on Black foodways and diverse creatives and entrepreneurs. I am also a freelance food and culture journalist and recipe developer.

We all face challenges, but looking back would you describe it as a relatively smooth road?
I have been fortunate to pursue my passion for journalism and media alongside building a full-time career. Throughout this journey I have had to learn what balance looks like and how that may evolve over time. Early on I obsessed over growing my followers and churning out content. Then I’d hit creative blocks or be frustrated by not meeting my own expectations. What I now know is that my journey doesn’t have to be linear, and in navigating some of my challenges, I’ve grown myself, gotten life changing opportunities and evolved my brand in richer ways.

Alright, so let’s switch gears a bit and talk business. What should we know about your work?
I am a food and culture journalist, recipe developer, blogger, and podcaster. I started Geo’s Table in 2014 to explore the Philadelphia food scene. Since then my platform has expanded to sharing recipes from the African diaspora, highlighting black-owned restaurants and business, and exploring the intersection of food and Black culture.

In 2019, I launched my podcast Table 86, where I showcase underrepresented content creators, entrepreneurs, and culinary professionals that are transforming the food and beverage industry..

My work has been featured in Cuisine Noir, Food52, The Washington Post, The Spruce Eats, Philadelphia Magazine, Simply Recipes, and in 2020 I was a guest on WHYY’s Check Please! Philly.

Are there any important lessons you’ve learned that you can share with us?
One of my favorite quotes/mantras is from Oprah Winfrey, “Harness your power to your passion.” I have found that I’m most invested and more productive when I focus on things that allow me to grow, learn more about myself and history, or offer me the opportunity to see more of the world.

Contact Info:

Three glasses of layered creamy dessert topped with sliced bananas and small pieces of fruit.

Baked casserole topped with browned pieces in a black cast-iron skillet beside folded cloths.

Chocolate cake topped with chocolate drops, nuts, and drizzled chocolate and caramel on a white plate.

A person in a checked suit holds a small glass in front of a patterned wall.

A person wearing sunglasses stands on stone steps beside a metal handrail, with buildings and pedestrians behind them.

A tall glass of pale yellow cucumber drink garnished with cucumber slices and leafy herbs, on a striped cloth.

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