Koda Creative Marketing Agency

12/03/2025

11/28/2025

What if a recipe could remember what history forgot?

Lost & Found is a documentary project created by Chef Chaz Brown, tracing the roots of Afro-Caribbean food through family, fire, and forgotten flavors. It’s a story about how food carries memory. About how a single grain of rice or a pot of oxtails can hold the legacy of an entire people.

So far, we’ve filmed four powerful episodes across:
•Brooklyn & Manhattan
•Philadelphia & Jersey
•Charleston & Johns Island, SC

We’ve sat down with culture-shaping voices like:
• Chef BJ Dennis ( Gullah Geechie Historian, Preservationist,& Chef, Charleston/Beaufort)
• Chef Omar Tate (Honeysuckle, Philadelphia)
• Chef Bintou N’daw (Bintu Atelier, Charleston)
• Chef Osei “Picky” Blackett (Trini Chef & The Oxtail King of NYC)
• Chef Alexander Smalls (Incomparable Food Auteur & Legendary Chef, Harlem)
• Danny DiGiampietro (Angelo’s Pizza, Philly)
• Ramin Ganeshram (Historian & Author)
• And many, many more!

Each of them shared more than recipes, they shared truth, lineage, and light.

Now, we’re preparing for the final episode and it’s the most important one yet.

We’re going home to Trinidad, where the story of Moruga Hill Rice, rum, and survival comes full circle tracing Chaz’s personal journey from South Carolina to Tobago and back through fire, flavor, and identity.

But we can’t do this alone. We’re asking for your help!

We’re raising funds to cover:
• Flights and transportation for our small crew to Trinidad
• Lodging and meals during the 6-day shoot
• Production costs: camera, sound, gear rentals, permits
• Local collaborators, guides, and farmers
• Post-production and archival licensing

Every dollar goes directly toward completing this vision!

Food isn’t just culture, it’s evidence.
Of what was carried.
Of what was taken.
Of what survived.

Lost & Found is about reclaiming the past to feed the future. If you’ve ever felt pride in your grandmother’s kitchen, if you’ve ever tasted something and felt home, this story is for you.

How You Can Help:

✅ Donate whatever you can — every contribution counts
✅ Share this campaign with friends, family, and fellow food lovers
✅ Follow our journey and on our GoFundMe page!
✅ Break bread with us. This table is big enough for everyone!

With deep gratitude,
Andre Hinds, Chef Chaz Brown & the Lost & Found Team at Koda Creative Marketing

What if a recipe could remember what history forgot? Lost & Found is a d… Andre Hinds needs your support for Help Us Finish our documentary “Lost & Found”

11/28/2025

The Trailer is Here. The Table is Set. We just need you to Sit with us. Help Us Finish the Journey.

https://gofund.me/e5a5005a1

We’ve filmed four powerful episodes of Lost & Found, a documentary tracing the roots of an almost forgotten rice grain through Afro-Caribbean Food, Memory, and Survival from Charleston, to Jersey, to Philly, to New York and now, we need your help to bring it home…to Trinidad. 🇹🇹

We’re raising money to film our final episode on the island nation where it all began.

If this story moved you, we want you to sit at the table with us.

🛫 Link in bio to donate or share. Every dollar helps us take this story from hard drives to the World. And it’s definitely a story that deserves to be told.
🍽️ Lost & Found: From Roots to Rice created by Andre Hinds, Chef Chaz Brown, and Koda Creative.
🎥 Producer Credits for EVERYONE who donates, and special mention in each episodes credits, as well as limited edition Physical Blu-Ray Copies of the Entire Series will be gifted to all of our generous donors! Read more below:

This is a story we were born knowing, and still had to go find.

From Brooklyn to Johns Island, we’ve stood beside stoves and sat at folding tables, sharing food that was never just food. It was memory. It was resistance. It was survival passed down on the bone.

In Lost & Found, Chef Chaz Brown is not just cooking; he’s listening. He’s returning. He’s honoring the recipes and rituals that have shaped his life, and the lives of so many across the diaspora.

Along the way, we’ve been blessed to break bread and share breath with voices who are keeping the fire alive.
Chef BJ Dennis, preserving the language of the Gullah Sea Islands.
Chef Omar Tate, building Black ecology with every bite.
Chef Bintou N’daw, of Bintu Atelier, who reminds us that West African foodways never left the Lowcountry.
Chef Osei “Picky” Blackett, bringing Trini flavor and fire to the page and the plate.
Chef Alexander Smalls, who set the table for all of us to come home.
Danny DiGiampietro, who changed the way a city sees itself through bread and beef.
Ramin Ganeshram, who gave us back the story of rice, of roots, of what was stolen and what still grows.
And so so many more!

09/10/2025

But wait - there’s more!! We are absolutely obsessed with these shots from Thoroughfare’s roof blowing performance at the Music Farm. If you missed it, make sure you find them at their next show and stay tuned for some really cool stuff happening later this year! 🎞️ 🎥 🍿

09/06/2025

Lost Isle on John’s Island is THE end of summer vibe you’ve been looking for. We know you’ve heard about them, but you truly don’t understand how much of a diamond these guys are in the culinary scene of this town made famous for its food and its history.

New menu items (don’t worry, they still have some of your favs!), new cocktails, still the same gorgeous (and fan cooled) Spanish styled open fire kitchen experience.

Tag someone you want to take you to Lost Isle in the comments!

08/28/2025

Oxtail isn’t just a take out dinner. It’s an heirloom.

It’s the kind of cut that doesn’t ask to be loved, it demands patience, time, experience, and respect.

Once considered scraps, oxtails were handed off to the enslaved, to the poor, and to the people whose stories were never authored, but from those bones came broth, and from that broth comes history.

In West Africa, cooking was community. Slow pots, Layered Spices, and Meats stewed until tender. That tradition crossed the Middle Passage in memory and muscle, carried in hands that rebuilt what was stolen. In the Caribbean, enslaved people turned oxtail into stew; Rich, Gelatinous, packed with a flavour built by generations of experimentation and experience.

In the American South, especially in Gullah-Geechee kitchens, it simmered low with onion and thyme, paired with rice that tells its own story of survival, renewal, and redemption.

This is the kind of story Chef Chaz was born to tell.
A fire born not just to cook, but to honour.

Each tail kissed by the flame, each bite layered in the memory of every ancestor who once made magic out of scraps. Part nourishment. Part ritual. An indelible part of History. One that will never be erased. This journey isn’t just about food. It’s about what food remembers.

It remembers the people who were told they were nothing, and took those hand and made dishes that built nations.

It remembers the smell of your grandmother’s kitchen and the ache in your chest when you taste something that makes you feel home. It remembers how Ox Tail wasn’t just a meal. It was currency, it was survival, and in time, it became celebration.

From the Islands to the Lowcountry, from roots to rice, from loss to legacy. This is the kind of meal that lingers.

08/26/2025

Summer may be ending, but true island flavour never fades 🥃 🇹🇹 🦞

Angostura Premium Rums | Trinidad & Tobago | Drink Responsibly

08/25/2025

Every once in a while, you get to sit with a guy who didn’t just cook some food, he changed the culture.

Spending time with Danny DiGiampietro of Angelo’s Pizza in Philly was a reminder that greatness doesn’t yell, it works. Quietly. Relentlessly. Until a city full of critics suddenly shuts up, stands up, and agrees: “Nah, this is the one!”

Danny didn’t just raise the bar, he buried it in South Philly concrete. He brought real bread back. Beef with integrity. Sharp Cheddar cooked right in. Technique and soul. He gave the cheesesteak its dignity back, whether Philly was ready or not.

We cracked jokes, swapped stories, and watched Chef Chaz beam like a kid meeting his favorite player, because that’s exactly who Danny is to everyone who’s had the honour or meeting him or tasting his food.

Two men who love food, love people, and love where their city, sitting across from each other and realizing they speak the same language, one made of crust and fresh baked bread and care.

Forget the neon lights. Forget the tourist traps.
If you’re still chasing unseasoned meat and cheese whiz at Pat’s and Geno’s, you’re not eating Philly, you’re eating a punchline.

Danny, we see you. We thank you. And we’re damn grateful for the time. In bocca al lupo, cugino! 🤌🏼

07/26/2025

🦞 From Sea to Spirit, taste the soul of Trinidad in every sip. Raise your glass. Reclaim your Summer. 🥃 🇹🇹

Angostura Premium Rums | Trinidad & Tobago | Drink Responsibly



House of Angostura

07/22/2025

✨ Summer Nights at Lost Isle feel like a secret you want to keep… but ya just can’t.
The breeze off the marsh, the clink of glasses, that warm lowcountry glow that turns a gorgeous night out into something cinematic.

It’s not just dinner, it’s a mood. A vibe. A soft-focus snapshot of everything you love about the Barrier Islands after dark and we just happened to catch it all on camera.

🎥 Looking to show off your restaurant or business vibe? Let us help you show the world your vision

07/21/2025

Wonder how we shot that crazy acid trip promo with Paddock & The Terrace Theatre? This behind-the-scenes look at our MANDY promo with x came together in 36 minutes flat — from planning to wrap and we delivered it in under 24 hours 😰

Because great content doesn’t need to be a full production day or tie up your team for hours. When it’s done right? It’s quick, efficient, and still ✨ cinematic ✨ (I know how many of you hate that word 😂)

We don’t just work fast — we work smart, and we make it look GOOD. Every. Single. Time.

🎬 If you’re looking to make something smart, fast, and a little different — we’d love to help!

DM us or visit our website and let’s get to having some fun!

07/20/2025

“You can really just call it Trinidad in a glass…”🥃🌴 To Chef Chaz, Angostura Rum is Trinidad in a bottle, sweet cane on sunburnt wind, charred oak from the barrel, and spice that lingers like memory.

Aged in charred oak, blended by women with unmatched olfactory skill, and crafted in Trinidad since the 1830s, doesn’t just taste like the West Indies… it smells like home. It’s a spirit born of tradition and terroir, steeped in island soil, sugarcane, and history.

Chaz talks about how he’s folded Angostura into each dish he’s crafted from Smoky Live Fire Ox Tail braised with the 7 year to Flame kissed Pork Cuttas steeped in rum-infused tare, and how Lost Isle elevated that flavor with a toasted Moruga Hill Rice syrup cocktail; a visionary blend of rice’s nutty depth and Angostura’s signature warmth.

Every sip and bite we share is a tribute to the culture of flavor, the alchemy of craft, and a spirit that lets Trinidad live on in our kitchens and glasses.

From island to lowcountry, glass to plate, this isn’t just dinner. It’s diaspora, distilled.

Born in Trinidad. Poured with purpose. 🥃🇹🇹
Presented proudly by Angostura Rums.

| Trinidad & Tobago | Drink Responsibly