Podcasts about afroculinaria

In this episode of 'The Biggest Table,' hosted by Andrew Camp, culinary historian Michael Twitty shares insights into how food serves as a medium for exploring cultural identity, heritage, and spirituality. Twitty, the creator of the blog Afroculinaria and author of award-winning books like 'The Cooking Gene' and 'Kosher Soul,' delves into his journey of connecting African American and Jewish food traditions. He discusses profound themes around the biblical narrative of Exodus, the legacy of slavery, and the importance of storytelling and memory in food. The episode also touches on the significance of Juneteenth, addressing intergenerational trauma and resilience, and the sacredness of food in cultural practices, offering listeners a rich, multifaceted conversation about identity, history, and liberation.Michael Twitty is a culinary historian, living history interpreter, and Judaics teacher. He is the creator of Afroculinaria, the first blog devoted to African American historic foodways and their legacy. In 2018, his book The Cooking Gene won both the James Beard Foundation Book of the Year Award and Best Writing Award. He is the first Revolutionary in Residence at the Colonial Williamsburg Foundation, a TED Fellow, and was named to The Forward's list of influential Jews in 2020 and a National Geographic Emerging Explorer in 2021. He is also the author of Koshersoul: The Faith and Food Journey of an African American Jew, which was released in 2022. He lives in Fredericksburg, Virginia.Follow Michael Twitty on Instagram: @thecookinggeneThis episode of the Biggest Table is brought to you in part by Wild Goose Coffee. Since 2008, Wild Goose has sought to build better communities through coffee. For our listeners, Wild Goose is offering a special promotion of 20% off a one time order using the code TABLE at checkout. To learn more and to order coffee, please visit wildgoosecoffee.com. 

This public conversation, invited guests to hear Culinary Historian Michael Twitty speak live and in-person during a live podcast hosted by Tanorria Askew and Candace Boyd. Audience members were given a chance to interact with each other and the speakers during a book signing and reception catered by vendors located in The Amp, which is part of the 16 Tech Innovation District. Michael W. Twitty is a culinary historian and food writer who blogs at Afroculinaria.com and has appeared on numerous television programs with hosts including Henry Louis Gates (Many Rivers to Cross) and Michelle Obama (Waffles and Mochi). The Cooking Gene was published in 2017 and traces Michael's ancestry through food from Africa to America and from slavery to freedom. It was a finalist for The Kirkus Prize and The Art of Eating Prize and was a 3rd place winner of Barnes & Noble's Discover New Writer's Awards in Nonfiction. The Cooking Gene won the 2018 James Beard Award for best writing as well as book of the year, making Michael the first Black author so awarded. His piece on visiting Ghana in Bon Appetit was included in Best Food Writing in 2019 and was nominated for a 2019 James Beard Award. KosherSoul, his follow-up to The Cooking Gene, was published in August 2022 and received the 2022 National Jewish Book Award. Michael can also be found on MasterClass online, where he teaches Tracing Your Roots Through Food. Michael is a National Geographic Explorer, a TED fellow, and a member of the 2022 TIME 100 Next class. He served as a historical consultant on the FX adaptation of Octavia Butler's "Kindred." Kosher Soul

African and Jewish cooking are each the results of two cultures with histories of migration. Michael Twitty is a culinary and cultural historian and the creator of Afroculinaria, the first blog devoted to African American historic foodways and their legacies. He joins host Krys Boyd to discuss the ways Black food and Jewish food have influenced each other, and explores ways they impact identity. His book is called “Koshersoul: The Faith and Food Journey of an African American Jew.”

Michael Twitty is a multiple award–winning chef, author and food historian who is proudly Black, gay and Jewish. His star has been rising for years, from his 2010 blog Afroculinaria to his James Beard Award–winning book The Cooking Gene to his latest work, Kosher Soul. But his success hasn't helped him evade judgment or presumptions—mostly because of his Jewish identity. In this personal interview, Twitty sat down with Rivkush for a deep hour-long conversation about race, religion, politics and food, just days after a white nationalist killed 10 Black people and injured three others in a supermarket in Buffalo in May 2022. Credits Rivkush is hosted by Rivka Campbell. Michael Fraiman is the editor and prodcer. Our theme music is by Westside Gravy. We're a member of The CJN Podcast Network. To learn how to support the show by subscribing to this podcast, please watch this video.

Twitty is the creator of Afroculinaria, the first blog devoted to African-American historic foodways. His book, The Cooking Gene: A Journey Through African American Culinary History in the Old South, won the 2018 James Beard Foundation Book Award for Book of the Year.

Michael Twitty explores the links between food, cultural identity and ancestry in his award-winning book, The Cooking Gene, which documents his own genealogical search from the USA to Africa. A scholar on both Judaic and Afro-American culture and heritage, Twitty writes the food blog, Afroculinaria. After two decades working in hospitality and experiencing marginalization, Lia Jones founded Diversity in Food & Beverage to advocate for better diversity, equality and inclusion within the industry.The Connected Table Live Radio Show is broadcast live at 2pm ET Wednesdays on W4CY Radio (www.w4cy.com) part of Talk 4 Radio (www.talk4radio.com) on the Talk 4 Media Network (www.talk4media.com). This podcast is also available on Talk 4 Podcasting (www.talk4podcasting.com).

This week, I have Michael Twitty. He's a food writer, independent scholar, culinary historian and historical interpreter personally charged with preparing, preserving and promoting African American foodways, and its parent traditions in Africa and her diaspora, and the food culture of the American South. Michael is a Judaic Studies teacher from the Washington DC area, and his interests include food culture, food history, Jewish cultural issues, African American history, and cultural politics. He started the blog Afroculinaria 10 years ago. His book, The Cooking Gene won the James Beard award in 2018 for both Book of the Year, and best food writing. ==========Michael Twitty ==========Michael's Instagram https://www.instagram.com/thecookinggene/The Cooking Gene Facebook Page https://www.facebook.com/thecookinggeneMichael's Twitter https://twitter.com/KosherSoulThe Afroculinaria Website https://afroculinaria.com/Buy his book The Cooking Gene================CONNECT WITH US ================Get the Chefs Without Restaurants Newsletter https://mailchi.mp/fe0d8a0cc7a6/chefs-without-restaurants-email-listVisit Our Amazon Store (we get paid when you buy stuff) https://www.amazon.com/shop/perfectlittlebites?isVisitor=trueCheck out our websites (they have different stuff) https://chefswithoutrestaurants.org/ & https://chefswithoutrestaurants.com/Like our Facebook page https://www.facebook.com/chefswithoutrestaurantsJoin the private Facebook group https://www.facebook.com/groups/chefswithoutrestaurantsJoin the conversation on Twitter https://twitter.com/ChefsWoRestosCheck our Insta pics https://www.instagram.com/chefswithoutrestaurants/Founder Chris Spear’s personal chef business Perfect Little Bites https://perfectlittlebites.com/Watch on YouTube https://www.youtube.com/channel/UCHXxixMxjf05XxUIbz6ER-QIf you want to support the show, our Venmo name is ChefWoRestos and can be found at https://venmo.com/ChefWoRestos. If you enjoy the show, have every received a job through one of our referrals, have been a guest, , or simply want to help, it would be much appreciated. Feel free to let us know if you have any questions.

There's all sorts of reasons to pursue historical crafting techniques: for the experience of recreating them or learning new techniques, for education, or for entertainment and immersion. Morgan and Chris explore these paths under the terms "experiential historical crafts", "experimental archaeology", and "historical reenactment". What is important, useful, and fun about each of these? What pitfalls might we want to avoid? What can be gained by what we might find, how might we bring more people in... and what do we risk by what (or who) we might miss or leave out?Links and references:Colonial WilliamsburgAfroculinaria, Michael Twitty’s blogTwitty, Michael. The Cooking Gene : a Journey through African American Culinary History in the Old South. New York, NY :Amistad, an imprint of HarperCollinsPublishers, 2017.Outram, Alan K. “Introduction to Experimental Archaeology.” World Archaeology, vol. 40, no. 1, 2008, pp. 1–6.Janet Stephens’s YouTube channel, with tutorials for re-creating historical hairstylesStephens, Janet. “Recreating the Fonseca Hairstyle.” EXARC, 2013/1, https://exarc.net/issue-2013-1/at/recreating-fonseca-hairstyleThe journal EXARC is a peer-reviewed online journal for experimental archaeology with articles released under CC BY-NC-SAStrand, Eva B. A, Marie-Louise Nosch, and Joanne Cutler. Tools, Textiles and Contexts: Investigating Textile Production in the Aegean and Eastern Mediterranean Bronze Age. Oxford: Oxbow Books, 2015.Society for Creative Anachronism/SCANew Yorker* article about the Townsends episode on “Orange Fool” (* Not the New York Times, as Chris misspoke in the podcast)Townsends episode on “Orange Fool”Townsends episode in aftermath of the “Orange Fool” outrage (where he specifically states that his channel does not link historical topics to modern politics)Michael Twitty making Kush on Townsends (“Exactly how you expect stuffing to smell … this is what you expect it to taste like”)Michael Twitty making Akara on Townsends (the fritter/falafel-like dish)Special note here: we aren't saying Townsends is bad; we enjoy the show and from a standpoint of production, what it does present is very good. But it does seem like the show makes an intentional dodge on important issues or chooses to only present a limited and fun subset of history... which can be disappointing at the least and at the worst can result in a kind of nostalgia that erases real problems. All history is suffused with things to celebrate and things which are disturbing and disappointing, but recognizing only the former sets us up to repeat the latter.

This episode is all about the Fish Pepper, an extremely flavorful, productive, and decorative variety that makes an excellent hot sauce. The white unripe fruit were used to flavor seafood dishes in the Black catering community of Baltimore in the late 1800s and early 1900s. Horace Pippin, the now-famed painter, shared this variety (and many others) with H. Ralph Weaver in the early 1940s in exchange for bee-sting therapy. Weaver's grandson (William Woys Weaver, who you will hear from in the second half of this episode) found the seeds in a baby food jar in his grandmother's deep freezer a couple decades later, many years after his grandfather's death, and was able to reintroduce them via Seed Savers Exchange.In this episode, you will hear from Xavier Brown from Soilful City in Washington DC who makes Pippin Sauce from fish peppers grown by black farmers and urban gardeners in the DC and Maryland areas (including Denzel Mitchell, who you will also hear from). Soilful City offers their seeds through Truelove Seeds. You will also hear from Michael Twitty, author of the Cooking Gene. See links to the work of each of the speakers below. SEED STORIES TOLD IN THIS EPISODE:Fish PepperBuena Mulata Pepper MORE INFO FROM THIS EPISODE:Xavier Brown, January 2020Soilful City on Instagram: @soilfulSoilful City: soilfulcitydc.wordpress.comSoilful City at Truelove Seeds Denzel Mitchell, January 2020Instagram: @fatherof5fivefifthsDenzell Mitchell at Farm Alliance Baltimorefutureharvestcasa.org/denzel-mitchell"Introducing Denzel Mitchell of Five Seeds Farm in Baltimore”- Afroculinaria Blog by Michael Twitty, 2012 Dr. William Woys Weaver, August 2019Instagram: @roughwoodseeds, @williamwoysweaverRoughwood Seed Collection: www.roughwoodtable.orgSigned copies of Heirloom Vegetable Gardening Michael Twitty, April 2019Instagram: @thecookinggeneBuy The Cooking Gene Book: Amazon.com, Barnes & NobleMichael W. Twitty Facebook PageThe Cooking Gene Facebook PageMichael W. Twitty on Twitter: @koshersoulwww.Afroculinaria.comArticle Owen wrote from this original interview [PDF] ABOUT:Seeds And Their People is a radio show where we feature seed stories told by the people who truly love them. Hosted by Owen Taylor of Truelove Seeds and Chris Bolden-Newsome of Sankofa Community Farm at Bartram’s Garden.trueloveseeds.com/blogs/satpradio FIND OWEN HERE:Truelove SeedsTumblr  |  Instagram  |  Twitter FIND CHRIS HERE:Sankofa Community Farm at Bartram’s Garden THANKS TO:Xavier BrownDenzel MitchellWilliam Woys WeaverMichael TwittyHorace PippinSara Taylor

Motherland Okra interviews Michael Twitty, culinary historian and author, as we dig deep into okra's origins on the African continent, and its subsequent 'globetrotting' journey. We learn of the culinary skills and knowledge of people along West coast Africa, where okra is ubiquitous, and recognize slavery's role in the dispersal of food crops as well as those people. Okra is certainly a food, deserving of celebration, but as you'll come to see, it's also so much more! We were extremely excited to speak to Michael Twitty about okra: Michael really is first and foremost an explorer and a seeker of knowledge. He is a scholar, a historical interpreter and a culinary historian. He's also an amazing writer. He wrote The Cooking Gene, which won a James Beard Award in 2018 for Book of the Year. Michael Twitty's website, Afroculinaria.com which is a blog and so much more, highlights much of Michael Twitty's work and projects, which are devoted to African American historic foodways and their legacies. Follow Michael's work on Instagram and Twitter.Our first Okra Short, comes to us from Jon Jackson. Jon Jackson founded and runs, Comfort Farms, a 20-acre central Georgia farm which helps struggling veterans find connection and belonging as they care for the land and animals. Jon tells us about an okra he is growing from his Mother's land, Liberia. Follow Jon's work on Instagram. We hope you enjoyed the music outtakes from, The Okra Song, courtesy of Hot Tamale.Please subscribe to this podcast wherever you get your podcast fix and follow us on Instagram and Facebook. Email questions and comments to theokrapodcast@gmail.com. Also consider supporting us with as little as $1 a month via Patreon.Learn more about your co-hosts:Chris Smith is a seed saver and permaculturist who loves to write. He is executive director of the Utopian Seed Project, a crop-trialing non-profit working to celebrate food and farming. His book, The Whole Okra, won a James Beard Foundation Award in 2020. More info at blueandyellowmakes.com and utopianseed.org or on Instagram.Rebekka White is an okrapreneur, artist, and lifelong learner. She believes in planting seeds and growing visions. Her work is committed to building a village that respects and values the contributions of all its inhabitants. Contact her on Instagram at the_wildokra_projects.

Michael W. Twitty is a culinary historian and food writer from the Washington D.C. area. He blogs at Afroculinaria.com. He's appeared on Bizarre Foods America with Andrew Zimmern, Many Rivers to Cross with Dr. Henry Louis Gates, and has lectured to over 400 groups. He has served as a judge for the James Beard Awards and is a fellow with the Southern Foodways Alliance and TED and the first Revolutionary in Residence at The Colonial Williamsburg Foundation. Southern Living named Twitty, one of "Fifty People Changing the South and the Root.com added him to tbeir 100 most influential African Americans under 45. Beyonce beat him out as number one.” HarperCollins released Twitty's The Cooking Gene, in 2017, tracing his ancestry through from Africa to America and from slavery to freedom, a finalist for The Kirkus Prize and The Art of Eating Prize and a third place winner of Barnes&Noble's Discover New Writer's Awards in Nonfiction. THE COOKING GENE WON the 2018 James Beard Award for best writing as well as book of the year, his piece on visiting Ghana in Bon Appetit will included in Best Food Writing in 2019 and was nominated for a 2019 James Beard Award. Image courtesy of Johnathan M. Lewis. It's HRN's annual summer fund drive, this is when we turn to our listeners and ask that you make a donation to help ensure a bright future for food radio. Help us keep broadcasting the most thought provoking, entertaining, and educational conversations happening in the world of food and beverage. Become a member today! To celebrate our 10th anniversary, we have brand new member gifts available. So snag your favorite new pizza - themed tee shirt or enamel pin today and show the world how much you love HRN, just go to heritageradionetwork.org/donate A Hungry Society is powered by Simplecast.

On the latest edition of Whatcha' Ya Got Cookin', we speak with Culinary Historian Michael Twitty. His new book is called “The Cooking Gene: A Journey through African American Culinary History in the Old South.” It’s part personal memoir, part history, and part cook book. It’s a startling and poignant chronicle of how people held in bondage, with little to nothing of their own, created a culinary tradition and a lasting cultural identity, and how the author came to understand his own identity by studying the ways in which his ancestors cooked. He joins us from the studios of NPR in Washington.Chef David K. Thomas joins our conversation as well. He is the executive chef at Baltimore’s modern soul food restaurant, Ida B’s Table, named for Ida B. Wells, the famous African American journalist and activist who was born just a couple of years before the Civil War. You learn more about Michael Twitty, and his work as a culinary historian on his blog, Afroculinaria.com

Michael is a noted culinary and cultural historian and the creator of AFROCULINARIA, the first blog devoted to African American historic foodways and their legacies. He has been honored by FIRSTWEFEAST.com as one of the twenty greatest food bloggers of all time and named one of the “Fifty People Who Are Changing the South”, by Southern Living magazine and one of the “Five Chetavists to Watch” by TakePart.com. Michael’s work has appeared in EBONY, the GUARDIAN and on NPR. He is also a Smith fellow with the Southern Foodways Alliance, a TED fellow and speaker and the first Revolutionary in Residence at the Colonial Williamsburg Foundation. His recently published book won the 2018 James Beard Foundation’s Book of the Year award. The book explores the history of southern cuisine and is entitled: The Cooking Gene: A Journey Through African-American Culinary History in the Old South. ORIGINS is powered by Simplecast.

1:53: Paula Gallagher's weekly book recommendation is, "The Cooking Gene: A Journey Through African-American Culinary History in the Old South," by Maryland-based culinary historian Michael W. Twitty, creator of the Afroculinaria blog.5:31: Jim O'Leary, senior scientist at the Maryland Science Center, talks about Monday's solar eclipse and what visitors to the center can expect as the moon passes between the Sun and Earth.Links:https://www.harpercollins.com/9780062379290/the-cooking-genehttps://afroculinaria.com/http://www.mdsci.org/http://www.baltimoresun.com/news/maryland/bs-hs-eclipse-research-20170811-story.htmlhttp://www.mdsci.org/event/sun-fun-eclipse/

Host Bernice Bennett welcomes author, Michael W. Twitty for a discussion of his new book, The Cooking Gene - A Journey Through African American Culinary History in the Old South. Michael W. Twitty is also the author of Afroculinaria a food blog. As a food writer, independent scholar, culinary historian, and historical interpreter, he is personally charged with preparing, preserving and promoting African American foodways and its parent traditions in Africa and her Diaspora and the legacy in the food culture of the American South. Michael is a Judaic studies teacher from the Washington D.C. Metropolitan area and his interests include food culture, food history, Jewish cultural issues, African American history and cultural politics. Afroculinaria highlights and addresses the critical role of  food in the development and definition of African American civilization and the politics of consumption and cultural ownership that surround it.

Michael Twitty, blogger at Afroculinaria, speaks with us. Twitty (@koshersoul) is a food writer, independent scholar, culinary historian , and historical interpreter personally charged with preparing, preserving and promoting African American foodways and its parent traditions in Africa and her Diaspora and its legacy in the food culture of the American South. Michael is a Judaic studies teacher from the Washington D.C. Metropolitan area and his interests include food culture, food history, Jewish cultural issues, African American history and cultu ral politics. Afroculinaria will highlight and address foodâ??s critical role in the development and definition of African American civilization and the politics of consumption and cultural ownership that surround it.http://afroculinaria.com/