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Over 20 years ago, Derek Wallace sat in a crowded PST 101: Introduction to Public Policy Analysis lecture taught by Professor Bill Coplin. Wallace, who was a broadcast and digital journalism major at the time, found the lessons in the class to be inspiring and influential, now calling it “the most important class I took during my four years at Syracuse University.”

Now, he’s returned to that same class each semester with a presentation that’s inspired current students like Sarah Wallen, a sophomore double majoring in sociology and law, society and policy.

“I cried,” Wallen said. “I think it sparked something in my heart.”

Wallace is the co-founder of Kalamata’s Kitchen, an organization that uses different incentives and events to get children excited about exploring the world through food. Through a published book series, digital content, live events and a chef ambassador program, the kitchen aims to expand the palate of today’s youth.

While at SU, Wallace eventually changed his major to public relations and got involved with policy studies as well. The experiential learning aspect of the policy studies program complimented his desire to do good for the community. He also volunteered with the SU Literacy Corps and joined the Interfraternity Council. Coplin said Wallace always had a drive to make the world a better place.

“A lot of freshmen have that drive, but, whether they have it or not, you won’t know until they actually do something,” Coplin said. “He did something right away.”

That something, a program called Shooting for A’s, gave fifth- and sixth-grade students in the area opportunities for athletic and educational development. Wallace founded the program during his sophomore year at SU, and it informed much of the philanthropic work he would continue throughout his career, including Kalamata’s Kitchen.

“He takes it very seriously and he tries to help,” Coplin said. “He’s a helper, he wants to help everybody,”

After graduating from SU in 2000, Wallace worked in sales at a textile manufacturing corporation for 17 years. There, he experienced a work environment full of misogyny, racism and homophobia brought on by senior leadership, he said.

It was this culture and his whistleblowing that resulted in his departure from the company in May 2017, Wallace said. Two months later, he co-founded Kalamata’s Kitchen with his friend Sarah Thomas, who’s a former sommelier.

Leonardo Eriman | Asst. Video Editor

Syracuse University students in their PST 101 class attend a guest lecture from SU alum Derek Wallace. Wallace is the co-founder of Kalamata’s Kitchen, an organization that aims to get children interested in exploring the world through food.

Originally inspired by an episode of Chef’s Table, Wallace had noticed a gap between his and his son’s understanding of food, and wanted to get his son excited about exploring the world. As an avid traveler, Wallace understood the importance of food in sharing cultures, traditions and stories.

“Kids love adventures. Kids love being treated the way that adults love being treated. So that’s what we do,” Wallace said.

The central focus of the organization’s messaging is a cartoon character named Kalamata, joined by a stuffed alligator named Al Dente. Illustrated by Jo Kosmides Edwards, Kalamata encourages kids to be courageous with their food choices, with a goal to try each new food at least twice.

The sentiment is echoed in Kalamata’s Taste Bud Pledge, which reads, “I promise to keep my mind open and my fork ready, to try each new food at least two times and share what’s on my plate when someone doesn’t have enough.”

Wallace said Thomas brings the voice of the character together. As a child of two South Indian immigrants with a lifelong passion for food, Thomas used her lived experiences to guide Kalamata’s character while she authored the book.

Her efforts don’t go unnoticed by the readers of her two children’s books. Wallace remembered a time after the book’s initial release, when Thomas had the opportunity to read to his son’s preschool class. Halfway through the reading, a young Indian girl noted that Kalamata looks just like Thomas, to which Thomas pointed back and replied, “No, she looks like you.”

The moment was heartwarming to Wallace because the girl got to identify with a character whose identity is sometimes underrepresented.

“It wasn’t just a pride that she had, it was a pride that the other kids in the classroom had that was celebrating her,” Wallace said. “So it’s just as beneficial to my son as it is to this little girl.”

This message quickly resonated with Wallen during Wallace’s presentation about the organization. As a third-generation Portuguese immigrant, Wallen remembered several stories from her and her mother’s childhood in which food was an isolating factor.

Wallen, who grew up eating traditional dishes like bacalhau, experienced judgement from peers who were unwilling to try the dish made with cod and potatoes.

Wallen says the work of Kalamata’s Kitchen is important in combating close mindedness and bigotry. She said it’s up to those with any level of privilege to make a difference.

“I think we need to do work ourselves to spread non-biased beliefs to our younger generations,” Wallen said.

Kalamata’s Kitchen is far from finished, Wallace said. The co-founder said he’s currently working on a project with SU to tell the stories of campus athletes through food.

Children in the Syracuse community will get to interact with SU student athletes, learning through the food those athletes grew up eating, Wallace said. Along with expanding the publishing program, Kalamata’s Kitchen is also looking to introduce similar educational programming around the country.

Wallace hopes Kalamata’s Kitchen is helping make the world a more accepting place, one plate at a time. From smoked trout paté to dhal, Wallace wants kids to understand that the next flavor they try might be their favorite flavor ever.

“If they understand that, then they’ll also know that the next person they meet may be their best friend,” Wallace said.

Published on February 6, 2025 at 12:04 am

Contact Spencer: sphoward@syr.edu