Podcasts about black smoke african americans

In this episode of 'The Biggest Table,' I welcome Adrian Miller, a food writer, James Beard award winner, and certified barbecue judge. We discuss Miller's transition from being a lawyer and policy advisor to President Clinton to becoming a renowned author on African American cuisine. Miller elaborates on the history and evolution of soul food, its cultural significance, and common misconceptions. The conversation also touches on how soul food and the black church contribute to community-building and address issues of food insecurity. Miller shares ideas on how food can foster racial reconciliation, including creating diverse dining experiences. The episode concludes with a discussion of contemporary issues in church and society, such as the patriarchy and health outcomes in the African American community.Adrian Miller is a food writer, 2X James Beard Award winner, recovering attorney, and certified barbecue judge who lives in Denver, Colorado. He is the author of three books: Soul Food: The Surprising Story of an American Cuisine, One Plate at a Time, The President's Kitchen Cabinet: The Story of the African Americans Who Have Fed Our First Families, From the Washingtons to the Obamas, and Black Smoke: African Americans and the United States of Barbecue. Adrian is featured in the Netflix hit High on the Hog: How African American Cuisine Transformed America.Connect with Adrian Miller:Adrian Miller's WebsiteInstagramThis 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. 

Earlier this season, we heard from Adrian Miller. Nicknamed the Soul Food Scholar, the Denver-based researcher has written several books on African-American culinary traditions, including Black Smoke: African Americans and the United States of Barbecue and The President's Kitchen Cabinet: The Story of the African Americans Who Have Fed Our First Families, from the Washingtons to the Obamas. His first book, Soul Food: The Surprising Story of an American Cuisine, One Plate at a Time, won the 2014 James Beard Foundation Book Award for Reference and Scholarship. He also appears in the acclaimed Netflix docuseries High on the Hog: How African American Cuisine Transformed America.Adrian visited Florida in February to headline the Tampa Bay Collard Green Festival. The evening before the main event, he spoke at Collards After Dark at The Cuban Club in Tampa's Ybor City neighborhood. In a conversation on stage with Dalia, Adrian shared tales from the latest topic to catch his interest—beverage preferences of U.S. presidents. We're sharing that conversation here with you on the pod.Adrian delves into which presidents made their own wine, which abstained and who drank confiscated booze during Prohibition. He also explores how wine is selected for White House state dinners, which first lady favored daiquiris and why all of this matters.Related episodes:Soul Food Scholar Adrian Miller Will Headline the Tampa Bay Collard Green FestivalToni Tipton-Martin Celebrates African-American Chefs in ‘Jubilee'Gabrielle E.W. Carter & Dr. LaDonna Butler on Food as Rest & ResistanceDr. Fred Opie on the “Fascinating” African Roots of Florida FoodsFrom the Big House to the White House: Dr. Martha Bireda on Foodways of the Enslaved

Did you know that for some enslaved Africans, small plots of land became ways to maintain culture and heritage- and even pathways to freedom? Soul Food Scholar, Adrian Miller joins us to share stories that tie land to belonging and survival. Amanda Henderson and Adrian Miller dive deep into the stories about navigating the ways of the land to cultivate food sovereignty within African American communities, despite forced migration and slavery in the United States. As they discuss the truths about the ongoing struggle of food injustice for marginalized communities and the rise of consciousness towards food sovereignty, we learn the importance of connecting and adapting to the land as a means of survival.  GUEST: Adrian Miller is a food writer, James Beard Award winner, attorney, and certified barbecue judge who lives in Denver, Colorado. Adrian received an A.B in International Relations from Stanford University in 1991, and a J.D. from the Georgetown University Law Center in 1995. From 1999 to 2001, Miller served as a special assistant to President Bill Clinton with his Initiative for One America – the first free-standing office in the White House to address issues of racial, religious and ethnic reconciliation. Miller went on to serve as a senior policy analyst for Colorado Governor Bill Ritter Jr. From 2004 to 2010, he served on the board for the Southern Foodways Alliance. In June 2019, Adrian lectured in the Masters of Gastronomy program at the Università di Scienze Gastronomiche (nicknamed the “Slow Food University”) in Pollenzo, Italy. He is currently the executive director of the Colorado Council of Churches and, as such, is the first African American, and the first layperson, to hold that position. Miller's first book, Soul Food: The Surprising Story of an American Cuisine, One Plate at a Time won the James Beard Foundation Award for Scholarship and Reference in 2014. His second book, The President's Kitchen Cabinet: The Story of the African Americans Who Have Fed Our First Families, From the Washingtons to the Obamas was published on President's Day 2017. It was a finalist for a 2018 NAACP Image Award for “Outstanding Literary Work – Non-Fiction,” and the 2018 Colorado Book Award for History. Adrian's third book, Black Smoke: African Americans and the United States of Barbecue, will be published Spring 2021. Sharecropping, Black Land Acquistion, and White Supremacy (1868-1900) Food Sovereignty  Growing Your Own Food: Resources and Tools Talking Trash: Five Easy Steps to Reduce Food Waste

This week, we're digging into the roots of soul food with Adrian Miller, better known as the Soul Food Scholar. After a career at the White House, the trained attorney set his sights on researching African-American culinary traditions.Adrian is the author of several books on the subject, including Black Smoke: African Americans and the United States of Barbecue and The President's Kitchen Cabinet: The Story of the African Americans Who Have Fed Our First Families, from the Washingtons to the Obamas. His first book, Soul Food: The Surprising Story of an American Cuisine, One Plate at a Time, won the 2014 James Beard Foundation Book Award for Reference and Scholarship. You might've seen him in the acclaimed Netflix docuseries High on the Hog: How African American Cuisine Transformed America.Adrian is based in Denver, Colorado, but he's coming to Florida in February to headline the Tampa Bay Collard Green Festival. The event takes place, fittingly, on Presidents Day weekend. On Friday, Feb. 16, Dalia will host the Collards After Dark event, where Adrian will give a talk about U.S. presidents' favorite beverages and cocktails. Then on Saturday, Feb. 17, Adrian will give a presentation about Black chefs in the White House.Gearing up for his appearance in Tampa Bay, Adrian chatted with Dalia about his journey from attorney to food writer, Black chefs in the White House and what mainstream media gets wrong about soul food.Related episodes:Toni Tipton-Martin Celebrates African-American Chefs in ‘Jubilee'Gabrielle E.W. Carter & Dr. LaDonna Butler on Food as Rest & ResistanceDr. Fred Opie on the “Fascinating” African Roots of Florida FoodsFrom the Big House to the White House: Dr. Martha Bireda on Foodways of the Enslaved

Nothing says "summer" like a heaping helping of Food TV! Welcome to the cookout. Come get you a plate. Your auntie made the Over-the-Counter potato salad, so you KNOW it's fire. Oh, and your uncle is over there grilling up a BOMB Second Opinion. The cousins said they're gonna make a run later for some Urgent Care. Go tell them to grab a bag of ice while they're out there, okay? We're gonna need it, because this episode is HOT!Enjoy these after-dinner mints:Sydney's omelet from The Bear:  https://www.allrecipes.com/how-to-make-the-omelet-from-the-bear-7560284  Books by TWO TIME (!) James Beard Award winner Adrian Miller:- Soul Food: The Surprising Story of an American Cuisine, One Plate at a Time https://adrianemiller.com/product/soul-food-paperback/- The President's Kitchen Cabinet: The Story of the African Americans Who Have Fed Our First Families from the Washingtons to the Obamas https://adrianemiller.com/product/the-presidents-kitchen-cabinet-paperback/- Black Smoke: African Americans and the United States of Barbecue https://adrianemiller.com/product/black-smoke-hardcover/Star Trek cookbook: https://shop.underground-books.com/book/9780671000226Star Trek Cocktails: A Stellar Compendium  https://www.barnesandnoble.com/w/star-trek-cocktails-glenn-dakin/1137572000Hungry for Answers, featuring Caroline Randall Williams, produced by Viola Davis (trailer) https://www.youtube.com/watch?v=1dQV8dxOrw0Last Supper Society: https://www.lastsuppersociety.comHomegrown trailer: https://www.youtube.com/watch?v=uFz3OFs72Dc&t=116sFinally, if you'd like to visit the restaurants you've seen on your favorite shows, check out this website: https://www.tvfoodmaps.com 

Adrian Miller is a food writer, James Beard Award winner, attorney, and certified barbecue judge who lives in Denver, Colorado. Adrian received an A.B in International Relations from Stanford University in 1991, and a J.D. from the Georgetown University Law Center in 1995. From 1999 to 2001, Miller served as a special assistant to President Bill Clinton with his Initiative for One America – the first free-standing office in the White House to address issues of racial, religious and ethnic reconciliation. Miller went on to serve as a senior policy analyst for Colorado Governor Bill Ritter Jr. From 2004 to 2010, he served on the board for the Southern Foodways Alliance. He is currently the executive director of the Colorado Council of Churches and, as such, is the first African American, and the first layperson, to hold that position. In 2018, Adrian was awarded the Ruth Fertel “Keeper of the Flame Award” by the Southern Foodways Alliance, in recognition of his work on African American foodways. Miller's first book, Soul Food: The Surprising Story of an American Cuisine, One Plate at a Time won the James Beard Foundation Award for Scholarship and Reference in 2014. His second book, The President's Kitchen Cabinet: The Story of the African Americans Who Have Fed Our First Families, From the Washingtons to the Obamas was published on President's Day 2017. It was a finalist for a 2018 NAACP Image Award for “Outstanding Literary Work – Non-Fiction,” and the 2018 Colorado Book Award for History. Adrian's third book is Black Smoke: African Americans and the United States of Barbecue, and is the subject of our conversation today.

Do you smell smoke? It's our annual live episode celebrating all things grilled, smoked, and barbecued. The pitmaster behind Hindsight Barbecue in Waterbury and West Hartford is our guest for the hour. Plus, local pitmaster Darryl Thomas of Thomas' Smokey Pit Stop in Manchester shares the inspirations behind his recipes and answers your barbecue questions too. Where is your favorite barbecue joint in the state? Are you a fan of Kansas City, Carolina, Memphis or Texas-style barbecue? We're gonna make a case for a thing called Connecticut-style barbecue because the pitmasters in our state are on fire. We want to know where you're getting your pulled pork, ribs, brisket, smoked sausages, and burnt ends. If it's covered in sauce or piled high on a tray with slaw and a side of cornbread, we want to hear about it. GUESTS: Jeff Schmidt: Co-owner of Hindsight Barbecue in Waterbury and West Hartford, Conn. (@hindsightbbq) Darryl Thomas: Owner/pitmaster of Thomas' Smokey Pit Stop, Manchester, Conn. (@thomassmokeypitstop) Cookbooks that'll up your BBQ game: Rodney Scott's World of BBQ by Rodney ScottFranklin Smoke: Wood. Fire. Food. by Aaron FranklinThank You for Smoking by Paula DisbroweEd Mitchell's Barbecue by Ed and Ryan Mitchell with Zella PalmerFurther reading on the history of barbecue:Black Smoke: African Americans and the United States of Barbecue by Adrian MillerFrom Barbycu to Barbecue: The Untold History of an American Tradition by Joseph R. Haynes Listener shout outs: Dog Watch, Mystic, Conn.Ricky D's Rib Shack, New Haven (Want to see 70 sisters enjoying Ricky's BBQ? Go to Ricky D's Instagram page)Taino Smokehouse, Middletown and Meriden, Conn.Sub Edge Farm, Farmington and Avon, Conn. (Not a BBQ shout out, but a local pasture-raised beef, pork, and poultry shout out) This show was produced by Robyn Doyon-Aitken, Catie Talarski, Meg Dalton, Stephanie Stender, Tagan Engel, Katrice Claudio, Meg Fitzgerald and Sabrina Herrera. Gene Amatruda was our technical producer. Our interns are Stacey Addo and Carol Chen. Join the conversation on Facebook, Twitter, Instagram, and email: seasoned@ctpublic.org. Seasoned is available as a podcast on Apple Podcasts, Spotify, Google Podcasts, Amazon Music, TuneIn, Listen Notes, or wherever you get your podcasts. Subscribe and never miss an episode.Support the show: https://www.wnpr.org/donateSee omnystudio.com/listener for privacy information.

ABOUT THE BLACK FUNDRAISERS' PODCAST The Black Fundraisers' Podcast was founded in 2021 by Kia Croom, CEO of Kia Croom Fundraising and Philanthropy, a Black-woman-owned fundraising firm that works exclusively with nonprofits serving Black and Brown people and communities. Visit www.kiacroom.com to learn more. Subscribe to the Black Fundraisers' Podcast wherever podcasts are available. Connect with us on IG & YouTube, and LinkedIn @Blackfundraiserspodcast **ABOUT TODAY'S GUEST**** In Celebration of Black History Month, Historian and Author Adrian Miller stopped by the Black Fundraisers' Podcast to discuss African and Black Influence on food in America. Adrian distinguishes southern cooking from "soul food" and shares the origins of some of our favorite dishes. His research suggests some of the foods we know and have origins in African communities. While other fan favorites, like BBQ are rooted in Native American Culture. Adrian also shares details on his latest book, Black Smoke: African Americans and the United States of Barbecue, which discusses the culinary contributions Indigenous people, Native Americans and Blacks have made to make BBQ what it is today. **Connect with Kia Croom**** The Black Fundraisers' Podcast is produced by Kia Croom Fundraising & Philanthropy. This Black-woman-owned fundraising firm helps nonprofits serving Black and Brown communities raise critical funding to fight the byproducts of structural racism. That is, structural inequities such as poverty, homelessness, educational inequity and more. Visit www.kiacroom.com to learn ways you can work with Kia Croom. This podcast is hosted by ZenCast.fm

In this very special episode Jay and Frankie talk with Adrian Miller, Author of Black Smoke: African Americans and the United States of Barbecue. We're talking his recent book Black Smoke and the influence African Americans have had on the world of bbq. Jay and Frankie kick off the episode with highlights! Frankie shares his country style ribs cooked on the Pit Barrel Cooke Jr. and adapting to grilling in the rain. Jay shares his new love for Grilled German Potato Salad!BBQ Question of the week is, “Is a salt, pepper, garlic rub good for burgers?” What do you say? Tune into the episode to hear Jay and Frankie's take, and let us know what you think in the comments below! Check out this week's Grill Coach Recommendation at TheGrillCoach.com. After the break we Adrian Miller joins us and we talk his cooking origin story and what influenced him to begin writing about BBQ. We then dive into the history of bbq, it's Indigenous roots, the shift to what we currently consider bbq and the significant influence and contribution African Americans have had on the culture of BBQ. Adrian shares his thoughts on the current state of BBQ and what the future may hold. You can find Adrian Miller on Instagram and across all socials @SoulFoodScholar!Have a grill coach question you would like us to answer on the show? Let us know! Email us at Support@TheGrillCoach.com or drop a question in the comments below! Follow us on Instagram, Facebook and Youtube @TheGrillCoach. And don't forget to share!Support the show

Adrian Miller, author of the popular new book Black Smoke: African Americans and the United States of Barbecue, is a recipient of the James Beard Foundation Book Award for Soul Food: The Surprising Story of an American Cuisine, One Plate at a Time. Miller also authored The President's Kitchen Cabinet: The Story of the African Americans Who Have Fed Our First Families, from the Washingtons to the Obamas. Currently starring in the hit Netflix series High On The Hog, Miller is a consultant on Chef's Table BBQ also on Netflix. Je Vaughn Show is a weekly talk show hosted by Dallas based Conversationalist JeVaughn. Je Vaughn Show specializes in introducing the audience to talented independent and experienced creatives. Segments on the show have include singing showcases, trivia contest, and advice for building and strengthening relationships. Je Vaughn Show guest have included Grammy Award winner CeCe Winans, Bishop J. Drew Sheard (presiding bishop of the Church of God in Christ), Industry Veterans Martha Munizzi, Jekalyn Carr, the Locketts, Mali Music, and Candy & Peaches West. In addition, Faith-based influencer Marquis Jelks, Gospel Guru, and other up and coming artist such as Naomi Raine (Maverick City Worship), Casey J (Fill Me Up), Tiffany Boone, and Jabari Johnson as well as Sunday best alum Latice Crawford, Jessica Reedy, and Maurice Griffin have also experienced an opportunity to be interviewed on Je Vaughn Show. Je Vaughn Show has been featured in many publications including ELEV8 Magazine and RYZE Magazine while earning honors for excellence for media and communication. Je Vaughn Show streams on YouTube, Facebook, Instagram. Past episodes will soon stream on Amazon, Samsung TV, and Spectrum TV. An audio podcast of the show appears on all podcast distribution channels including Apple, Spotify, and Google Podcast platforms. Je Vaughn Show is produced by JVM Productions and distributed by iDream Media. #JeVaughn #JeVaughnShow #iDreamMedia #AdrianMiller #netflix #faith #food #soulfood #podcast #podcaster #podcasting #podcastlife #podcaster #macandcheese #chitterlings #hog #facebooklive #facebookreels #instagramstory #highonthehog #chef #chefstalk #cheftable #neworleans #chicago #dallas #contentcreator --- Send in a voice message: https://anchor.fm/idream/message

This week HATM  revisits 1997's Soul Food to talk about food history, the African diaspora in the United States, and gendered spaces in the house. To do so, I got two of the best damn scholars of food history in the United States: Adrian Miller and Mark Johnson. If you don't know their work, you soon will because they drop some absolute knowledge bombs in this podcast. And yes, we're gonna settle the best bbq debate once and for all. I hope you like the episode.About our guests:Adrian Miller is a food writer, James Beard Award winner, attorney, and certified barbecue judge who lives in Denver, Colorado. Miller's first book, Soul Food: The Surprising Story of an American Cuisine, One Plate at a Time won the James Beard Foundation Award for Scholarship and Reference in 2014. His second book, The President's Kitchen Cabinet: The Story of the African Americans Who Have Fed Our First Families, From the Washingtons to the Obamas was published on President's Day 2017. It was a finalist for a 2018 NAACP Image Award for “Outstanding Literary Work – Non-Fiction,” and the 2018 Colorado Book Award for History. Adrian's third book, Black Smoke: African Americans and the United States of Barbecue, was published in Spring 2021.Mark A. Johnson, from Milwaukee, works at the University of Tennessee at Chattanooga. He graduated in 2016 with a Ph.D. in History from the University of Alabama. Previously, he earned an M.A. from the University of Maryland and B.A. from Purdue University. Before joining the UTC faculty, he worked as a Visiting Lecturer at Georgia State University.He specializes in the history of the United States and, specifically, the U.S. South and African American History. In 2017, he published An Irresistible History of Alabama Barbecue: From Wood Pit to White Sauce. In 2021, his new book, Rough Tactics: Black Performance in Political Spectacles, 1877-1932 came out with University Press of Mississippi. He previously published articles in Southern Cultures and Louisiana History. Currently, he's working on a cultural history of bacon in the United States.

He calls himself a recovering lawyer and politico turned culinary historian, food writer and professional speaker.Sprinkle in a healthy dose of faith and social justice activism and voilà — a Soul Food Scholar “dropping knowledge like hot biscuits!”Somehow, Adrian Miller has managed to fashion a successful career intersecting his multitude of talents to the benefit of us all.From the White House to NetflixSome of you might recognize him from his star turn on the acclaimed Netflix docuseries, “High on the Hog: How African American Cuisine Transformed America”.Or perhaps you've encountered him on his cross-country travels.He visited 150 restaurants in 35 cities as he researched his James Beard Award-winning book, “Soul Food: The Surprising Story of an American Cuisine, One Plate at a Time.”He received a second James Beard Award just this year for his most recent book, “Black Smoke: African Americans and the United States of Barbecue.”Oh — and he worked in Bill Clinton's White House as Deputy Director of the President's Initiative for One America addressing racism, ethics and religious issues of reconciliation.So there's that…Not to mention his skills as a gifted storyteller and speaker with a wicked sense of humor.Finding his CallingEarly in his career, Adrian aspired to represent his home state of Colorado in the U.S. Senate.Instead, he has found a unique and compelling way to contribute to our national discourse using scholarship, food and faith to help bridge our divides.As Executive Director of the Colorado Council of Churches, Adrian works to build interfaith relationships and advocate on social justice issues.Clearly we have a lot to talk about, including some fun, food facts from my childhood during the Switch it Up segment at the end. So don't miss it!Be Featured on Our Voices MatterSpeaking of fun, food facts, we'd love to hear yours! You might even win a prize.Send us a quick phone video sharing one of your favorite food memories. Bonus if your memory is about bringing people together.We'll use your videos to create a special episode of OVM just in time for the holidays.The OVM team will vote on the best video and the winner of a $100 Visa gift card will be announced when the episode drops on December 1st..The deadline to upload your video is Friday, November 18, 2022.I can't wait to see it. So get to it!Support the show

Greetings Glocal Citizens! This week's conversation is a great complement to a favorite summer past-time and what many consider delicacy--Barbecue. My guest is fellow Coloradan and Stanford Alum, Adrian Miller - The Soul Food Scholar. He is an award winning food writer, attorney, and certified barbecue judge. Two of his books, his first in 2014, Soul Food: The Surprising Story of an American Cuisine, One Plate at a Time and most recent in 2022, Black Smoke: African Americans and the United States of Barbecue are the James Beard Foundation (https://www.jamesbeard.org/blog/the-2022-james-beard-award-winners) Award for Reference, History, and Scholarship winners. His second book, The President's Kitchen Cabinet: The Story of the African Americans Who Have Fed Our First Families, From the Washingtons to the Obamas was a finalist for a 2018 NAACP Image Award (https://naacpimageawards.net/naacp-hollywood-bureau/) for “Outstanding Literary Work – Non-Fiction.” He is also featured in the Netflix hit docu-series, "High on the Hog: How African American Cuisine Transformed America (https://www.netflix.com/title/81034518)." He is currently the executive director of the Colorado Council of Churches (https://cochurches.org) and, as such, is the first African American, and the first layperson, to hold that position. As well, he is the co-project director and lead curator for the forthcoming “Proclaiming Colorado's Black History” exhibit at the Museum of Boulder.  In addition to fascinating anecdotes about foods common on three sides of the Atlantic Ocean, you'll get a sense of how this lawyer by training found himself on a career path in service not only to his dreams, but to the uncovering, elevation and preservation of narratives about culture defining foods and food practices. Where to find Adrian? www.adrianemiller.com (https://adrianemiller.com) On LinkedIn (https://www.linkedin.com/in/adrian-miller-792b885/) On Twitter (https://twitter.com/soulfoodscholar) On Instagram (https://www.instagram.com/soulfoodscholar/) On Facebook (https://www.facebook.com/adrian.miller.564/) What's Adrian watching? Star Trek (https://www.startrek.com) Law and Order (https://en.wikipedia.org/wiki/Law_%26_Order) Other topics of interest: One America Initiative (https://en.wikipedia.org/wiki/One_America_Initiative) John Egerton's Soul Food Cookbook (https://read.amazon.com/kp/embed?asin=B00KEPHTH8&preview=newtab&linkCode=kpe&ref_=cm_sw_r_kb_dp_JM83Q0SEYBP0ESC5E655&tag=glocalcitizens20) Southern Foodways Alliance (https://www.southernfoodways.org) Red Drinks in Black Culture (https://www.smithsonianmag.com/arts-culture/a-brief-history-of-red-drink-180980046/) Edna Lewis (https://www.kinfolk.com/edna-lewis/) Ultimate Braai Master (https://ultimatebraaimaster.co.za) Kebab (https://en.wikipedia.org/wiki/Kebab), Suya (https://en.wikipedia.org/wiki/Suya), Shawarma (https://en.wikipedia.org/wiki/Shawarma), Yakatori (https://en.wikipedia.org/wiki/Yakitori), Asada (https://en.wikipedia.org/wiki/Carne_asada) Special Guest: Adrian Miller.

Colorado isn't usually the first state people think of when it comes to barbecue. But it turns out, we have our own barbecue story to tell — and our Black community is at the center of it all. James Beard award-winning author Adrian E. Miller has that story and more in his most recent book, “Black Smoke: African Americans and the United States of Barbecue.” He joined host Bree Davies on the show last May to talk about everything Colorado barbecue, from the 1898 barbecue riot at the Stock Show to the legacy of “Daddy” Bruce Randolph and his son, Bruce Jr. NOTE: This interview originally aired in May of 2021, and is back as part of our special summer book series. Tune in all week for more!  Learn more about Adrian and his work at adrianemiller.com What's your favorite barbecue spot in Denver? Let us know on Twitter @citycastdenver Learn more about the sponsors of this episode: Control Group Productions presents THE END Looking to advertise on City Cast Denver? Check out our options for podcast and newsletter ads at citycast.fm/advertise Learn more about your ad choices. Visit megaphone.fm/adchoices

The 3 Squares spend some time around the grill with Adrian Miller. Adrian is a food writer, 2022 James Beard Award winner and certified barbeque judge who has literally written the book on soul food. We'll talk about his latest "Black Smoke: African Americans and The United States of Barbeque" and get a look into what's trending in barbeque globally and here in The States. And in "What The Food?" Kevin shares some surprising stories about the the history of grilling. See acast.com/privacy for privacy and opt-out information.

 Adrian Miller is a food writer, James Beard Award winner, attorney, and certified barbecue judge who lives in Denver, Colorado.Miller's first book, Soul Food: The Surprising Story of an American Cuisine, One Plate at a Time won the James Beard Foundation Award for Scholarship and Reference in 2014. His second book, The President's Kitchen Cabinet: The Story of the African Americans Who Have Fed Our First Families, From the Washingtons to the Obamas was published on President's Day 2017. It was a finalist for a 2018 NAACP Image Award for “Outstanding Literary Work – Non-Fiction,” and the 2018 Colorado Book Award for History. Adrian's third book, Black Smoke: African Americans and the United States of Barbecue, will be published Spring 2021.Click on the website, https://adrianemiller.com/  more information about Adrian Miller (excerpt from Mr. Miller's website  https://adrianemiller.com/ 

It's prime outdoor-dining season in Denver. But what, exactly, makes a good patio? Today on the show, host Bree Davies is joined by newsletter editor and foodie extraordinaire Peyton Garcia to discuss the role of ambiance and a killer view when it comes to judging the perfect patio scenario. From our favorite rooftop party spots to those calm, garden-like hideaways, Peyton and Bree share a robust list of restaurants and bars doing outdoor dining in Denver right.  Bree also mentioned James Beard Award winner Adrian Miller, who stopped by our show last summer to talk about his book, “Black Smoke: African-Americans and the United States of BBQ.” In today's City Cast Denver newsletter, Peyton digs into the history of the Denver Zoo (and stay tuned for a companion podcast episode about the zoo, coming soon!) Read and subscribe: https://denver.citycast.fm/newsletter/ Share your fave Denver patio spots with us on Twitter: @citycastdenver Got something to say about Denver? Leave us a voicemail with your name and neighborhood, and you might hear it on the show: (720) 500-5418‬ Learn more about the sponsors of this episode: Don't Tell Comedy Rocky Mountain MicroFinance Institute Looking to advertise on City Cast Denver? Check out our options for podcast and newsletter ads at citycast.fm/advertise Learn more about your ad choices. Visit megaphone.fm/adchoices

For this next installment of From the Vault (highlighting past talks at Upper House), we're stretching all the way back to February 2020 for a unique (and uniquely tasty!) event featuring food writer and James Beard Award winner Adrian Miller. An expert in all things soul food and BBQ, Adrian weaves into his presentation a mix of theology, history, culinary knowledge, and a passion for justice. Besides being a writer and food critic, Adrian Miller is the Executive Director of the Colorado Council of Churches. He's the author of numerous books including Black Smoke: African Americans and the United States of Barbecue (2021). As always we invite you to leave us a rating on your favorite podcast app or send us a comment at podcast@slbrownfoundation.org. Credits: music by Micah Behr, audio engineering by Andy Johnson, graphic design by Madeline Ramsey.

It was my great pleasure to sit down for a chat with James Beard Book Award Author Adrian Miller to discuss his latest book, Black Smoke: African Americans and the United States of Barbecue. A true scholar, historian, and lover of smoked meats, Adrian and I talk about the contents of this text, along with the reasons he felt it needed to be written. It is my opinion that this is one of the most well-researched books on BBQ in the United States to date.

For many Coloradans, Memorial Day weekend marks the ‘official' start of barbecue season. Not that we're afraid to fire up the grill in the middle of winter, of course -- but there's just something about this holiday weekend that inspires the outdoor cook to clean off the grill or the smoker and get dinner fired up.   Barbecue is hands-down one of the most popular cuisines in the country right now. But where did it come from? And why is it that the contributions of African Americans who helped establish this cooking style are left out of the current conversation around barbecue?  Colorado Edition spoke with Adrian Miller last September to get some of those answers. Miller is a soul food scholar, food historian and certified barbecue judge. He's also the recipient of a James Beard Foundation Book Award. His most recent book, Black Smoke: African Americans and the United States of Barbecue, is intended to celebrate African American barbecue culture and to restore the voices of Black Americans to barbecue storytelling.   Colorado Edition is hosted and produced by Erin O'Toole (@ErinOtoole1). Web was edited by Ashley Jefcoat. The mission of Colorado Edition is to deepen understanding of life in Northern Colorado through authentic conversation and storytelling. It's available as a podcast on iTunes, Spotify, Google Play, Stitcher, or wherever you get your podcasts. Colorado Edition is made possible with support from our KUNC members. Thank you! Our theme music was composed by Colorado musicians Briana Harris and Johnny Burroughs. Other music in the show by Blue Dot Sessions. 

Black Reelness reconnects with culinary historian, barbecue judge, author and James Beard Award winner, Adrian Miller (featured in the Netflix series High on the Hog). The Culture & Communities Festival veteran shares his experience being in Milwaukee for Culture Clash: Fusing Culinary Traditions that Bring Us Together at Dandy, talks about his book ‘Black Smoke: African Americans and the United States of Barbecue' and several BBQ joints and restaurants he visited throughout Wisconsin during his travels to the state.

It's the fourth annual Fully Booked Holiday Gift Guide! Adrian Miller, author of Black Smoke: African Americans and the United States of Barbecue (UNC Press) and Jacob Gallagher of The Men's Fashion Book (Phaidon) join editor-in-chief Tom Beer and host Megan Labrise for some good cheer and great stories. And Kirkus' editors present their top gift book picks.

David and I discuss his new book Food Americana, creating Diners Dives, and Drive-Ins, his attempt to define American cuisine, choosing the foods and the food outlets to include in this book, the death of regionalism, the renaissance in artisanal bagel making, how COVID revolutionized certain aspects of the restaurant business, and much more. David's recommended reads are: Black Smoke: African Americans and the United States of Barbecue by Adrian Miller I Alone Can Fix It: Donald J. Trump's Catastrophic Last Year by Carol Leonnig and Philip Rucker Deconstructing the Rat Pack: Joey, The Mob, and the Summit by Richard A. Lertzman Bottled and Sold: The Story of Our Obsession with Bottled Water by Peter H. Gleick Support the podcast by becoming a Page Turner on Patreon.  Other ways to support the podcast can be found here.   Thanks to Maggie Garza of HTX Real Estate Group for sponsoring this episode. If you enjoyed this episode and want to listen to more episodes, try Julie Metz, Adam Stern, Ly Tran, Cate Doty, or Joe Berkowitz.  Food Americana can be purchased at the Conversations from a Page Bookshop storefront.       Connect with me on Instagram, Facebook, and Twitter.  Learn more about your ad choices. Visit megaphone.fm/adchoices

On This Bites, Tarik interviews the James Beard award-winning author and Soul Food Scholar Adrian Miller about his book, "Black Smoke: African Americans and the United States of Barbecue" https://adrianemiller.com/

It's episode 100!  Time to celebrate as we speak with two great guests and are joined by a special guest co-host.Adrian Miller is a James Beard Foundation book award-winning author, an American culinary historian, lawyer, public policy advisor, and certified barbecue judge. He was also a consultant on the Netflix show, Chef's Table BBQ.  His latest book is Black Smoke:  African Americans and the United States of Barbecue.  The book is a true masterpiece, filled with fascinating history and tasty recipes.  We were fortunate to be joined by special guest host, Doug Scheiding who brings his own special perspective to the show.  Barbecue has an incredible history and our conversation with Adrian will help bring that history to life as well as make you want to purchase this book. Mackey Sasser is a former Major League Baseball catcher who played from 1987 through 1995 for the San Francisco Giants, Pittsburgh Pirates, New York Mets, and Seattle Mariners.  On July 8th, 1990 while playing for the Mets he was severely injured in a play at home plate in a game against the Atlanta Braves.  He managed to eventually come back from the excruciating injury, but had an issue throwing the ball back to the pitcher which is called, the "Yips."  However, he never let that define him, and he went on to enjoy a wonderful career as a coach and mentor.  Mackey has no issues discussing any part of his career and for that we were very fortunate. We also managed to sprinkle in some of our reflections and thanks for all the wonderful guests and listeners who have encouraged us and helped us to reach our 100th episode.  Anyone who has ever listened to and/or appeared on this show knows how much they are appreciated.We conclude the show with the beautiful song, "Baseball Always Brings You Home" from the musician, Dave Dresser and the poet, Shel Krakofsky.We recommend you go to Fifth & Cherry, https://fifthandcherry.com for wonderful cutting boards and http://www.baseballbbq.com for grill tools and clothing for barbecue and baseball fans and the Pandemic Baseball Book Club, https://www.pbbclub.com  to find many of the wonderful books we have featured as well as some additional swag.We truly appreciate our listeners and hope that all of you are staying safe.If you would like to contact the show, we would love to hear from you.Call the show - (516) 855-8214Facebook - baseball and bbqEmail - baseballandbbq@gmail.comTwitter - @baseballandbbqInstagram - baseballandbarbecueYouTube - baseball and bbqWebsite - https://baseballandbbq.weebly.com 

This July 4, the country will be emerging from the pandemic to celebrate the most patriotic of holidays with friends and family. At The Commonwealth Club, just days before the holiday, we'll be re-opening our doors and cracking open our grills in a special event that celebrates an iconic American food: barbecue! We'll explore this rich and historic food, particularly the essential role that African Americans have played in the development of the cuisine. Audiences can watch either online or join us in-person! Adrian Miller, author of, Black Smoke: African Americans and the United States of Barbecue, will kick off our event with stories of Black perseverance, culinary innovation, and entrepreneurship in the world of barbecue. His work illustrates that despite cultural marginalization, African Americans have enriched a now-embraced barbecue culture tied strongly to summer holidays and recounts how Black barbecuers, pitmasters and restaurateurs are coming into their own after having helped develop this American cuisine, incorporating techniques first pioneered by Native Americans. Miller is also featured in the new Netflix special "High on the Hog," about African-American food history. San Francisco Chronicle columnist Justin Phillips will interview Miller in the Taube Family Auditorium at our headquarters on the Embarcadero. SPEAKERS Adrian Miller Writer; Certified Barbecue Judge; Attorney; Author, Black Smoke: African Americans and the United States of Barbecue In Conversation with Justin Phillips Columnist, San Francisco Chronicle Welcome by Brenda Wright Senior Vice President & Director of Community Relations (West Region), Wells Fargo & Co.; Member, Commonwealth Club Board of Governors In response to the COVID-19 pandemic, we are currently hosting all of our live programming via YouTube live stream. This program was recorded via video conference on June 28th, 2021 by the Commonwealth Club of California. Learn more about your ad choices. Visit megaphone.fm/adchoices

This July 4, the country will be emerging from the pandemic to celebrate the most patriotic of holidays with friends and family. At The Commonwealth Club, just days before the holiday, we'll be re-opening our doors and cracking open our grills in a special event that celebrates an iconic American food: barbecue! We'll explore this rich and historic food, particularly the essential role that African Americans have played in the development of the cuisine. Audiences can watch either online or join us in-person! Adrian Miller, author of, Black Smoke: African Americans and the United States of Barbecue, will kick off our event with stories of Black perseverance, culinary innovation, and entrepreneurship in the world of barbecue. His work illustrates that despite cultural marginalization, African Americans have enriched a now-embraced barbecue culture tied strongly to summer holidays and recounts how Black barbecuers, pitmasters and restaurateurs are coming into their own after having helped develop this American cuisine, incorporating techniques first pioneered by Native Americans. Miller is also featured in the new Netflix special "High on the Hog," about African-American food history. San Francisco Chronicle columnist Justin Phillips will interview Miller in the Taube Family Auditorium at our headquarters on the Embarcadero. SPEAKERS Adrian Miller Writer; Certified Barbecue Judge; Attorney; Author, Black Smoke: African Americans and the United States of Barbecue In Conversation with Justin Phillips Columnist, San Francisco Chronicle Welcome by Brenda Wright Senior Vice President & Director of Community Relations (West Region), Wells Fargo & Co.; Member, Commonwealth Club Board of Governors In response to the COVID-19 pandemic, we are currently hosting all of our live programming via YouTube live stream. This program was recorded via video conference on June 28th, 2021 by the Commonwealth Club of California. Learn more about your ad choices. Visit megaphone.fm/adchoices

"Certified!" Food and drink dominate Chatter this week. Renaissance man Nevin Martell joins David and Torie to talk food, family and travel in a (hopefully) post-pandemic world. Calvert-Woodley honcho Michael Sands gives terrific wine and beer recommendations to accompany barbecue.  That's in honor of Adrian Miller -- lawyer, food historian, barbecue judge and author of Black Smoke, the story of Black barbecuers and restaurateurs that helped develop an American mainstay. Claude and Torie make a big announcement!

While it's enjoyed throughout the US, barbecue has long been recognized as southern cooking. But the originators of barbecue have not been given their culinary due. The African American culture has been largely ignored as the progenitor of the culture of barbecue as author and soul food scholar Adrian Miller is quick to point out in his new book, Black Smoke: African Americans and the United States of Barbecue (University of North Carolina Press, 2021.) The merits of sauces and styles can be discussed from shore to shore, but that may not be as essential as correcting the narrative itself. As Miller explains it, Barbecue is American food with southern roots from plantation slave pitmasters sharing their flavors and fire.Heritage Radio Network is a listener supported nonprofit podcast network. Support A Taste of the Past by becoming a member!A Taste of the Past is Powered by Simplecast.

Black Smoke: African Americans and the United States of Barbecue Presented by Adrian Miller Food Writer, Attorney, Certified Barbecue Judge Join us as James Beard Award-winning author Adrian Miller discusses the history of African American barbecue culture from his book, Black Smoke: African Americans and the United States of Barbecue. Black Smoke describes how African Americans inherited a type of cooking that fused Native American meat smoking and European grilling techniques that became known as “barbecue.” By the early 1800s, African Americans were firmly established as barbecue’s “go to” cooks. Black Smoke further explores different aspects of African American barbecue culture. You’ll find out how barbecue permeated plantation culture and spread with slavery. You’ll see the ways that African Americans made barbecue an essential part of social life in the rural South whether in religious life, politics, or special occasions. You’ll see how African Americans became barbecue’s most effective ambassadors by giving those outside the South a taste of southern barbecue as freelance caterers at special events and restaurant entrepreneurs who settled in new communities during “The Great Migration.” For generations, African Americans gave people of all types their first taste of barbecue. To accentuate this phenomenal history, Black Smoke profiles sixteen men and women who epitomized barbecue excellence. About Adrian Miller Adrian Miller is a food writer, James Beard Award winner, attorney, and certified barbecue judge who lives in Denver, Colorado. Bibliography Miller’s first book, Soul Food: The Surprising Story of an American Cuisine, One Plate at a Time won the James Beard Foundation Award for Scholarship and Reference in 2014. His second book, The President’s Kitchen Cabinet: The Story of the African Americans Who Have Fed Our First Families, From the Washingtons to the Obamas was published on President’s Day 2017. It was a finalist for a 2018 NAACP Image Award for “Outstanding Literary Work – Non-Fiction,” and the 2018 Colorado Book Award for History. Adrian’s third book, Black Smoke: African Americans and the United States of Barbecue, will be published Spring 2021. Awards In 2018, Adrian was awarded the Ruth Fertel “Keeper of the Flame Award” by the Southern Foodways Alliance, in recognition of his work on African American foodways. In 2019, Adrian received the Judge Henry N. and Helen T. Graven award from Wartburg College in Waverly, Iowa, for being “an outstanding layperson, whose life is nurtured and guided by a strong sense of Christian calling, and who is making a significant contribution to community, church, and our society.” Biography Adrian received an A.B in International Relations from Stanford University in 1991, and a J.D. from the Georgetown University Law Center in 1995. From 1999 to 2001, Miller served as a special assistant to President Bill Clinton with his Initiative for One America – the first free-standing office in the White House to address issues of racial, religious and ethnic reconciliation. Miller went on to serve as a senior policy analyst for Colorado Governor Bill Ritter Jr. From 2004 to 2010, he served on the board for the Southern Foodways Alliance. In June 2019, Adrian lectured in the Masters of Gastronomy program at the Università di Scienze Gastronomiche (nicknamed the “Slow Food University”) in Pollenzo, Italy. He is currently the executive director of the Colorado Council of Churches and, as such, is the first African American, and the first layperson, to hold that position. Social Media Facebook: Soul Food Scholar Page Instagram: @soulfoodscholar Twitter: @soulfoodscholar Recorded via Zoom on May 19, 2021 www.CulinaryHistorians.org

Author Adrian Miller is tracking the history of African Americans via food. His specialty is Soul Food but Barbecue is his latest subject in the new book Black Smoke: African Americans and the United States of Barbecue. In the book, Adrian tracks the inextricable history of African Americans and the evolution of American barbecue via historic pitmasters. Pitmasters such as Arthur Watts of Kewanee, Illinois. Arthur, born in Kansas City, reached a modicum of fame in the early 1900s for his remarkable barbecue recipes. His pit smoked whole hog barbecue was the precursor to the annual Kewanee Hog Days. Arthur is one of many barbecue legends featured in the terrific new book, "Black Smoke: African Americans and the United States of Barbecue" by author Adrian Miller.

When it comes to barbecue, Colorado tends to get left out of the national conversation. But it turns out, we have our very own barbecue story to tell, and our Black community is at the center of it all. James Beard award-winner Adrian E. Miller has that story and more in his new book, “Black Smoke: African Americans and the United States of Barbecue.” He joins host Bree Davies on the show today to talk about everything Colorado barbecue, from the 1898 barbecue riot to the legacy of “Daddy” Bruce Randolph and his son Bruce Jr.  Learn more about Adrian and his new book at adrianemiller.com Head over to our Twitter @citycastdenver for a recipe straight from Adrian's book for pork belly burnt ends! Subscribe to our weekday morning newsletter: https://mailchi.mp/citycast/denver

Sam and Derrick talk with Adrian Miller about soul food, racial reconciliation, and his new book "Black Smoke: African Americans and the United States of Barbecue"    www.adrianemiller..com @soulfoodscholar on Twitter and Instagram     

Author Adrian Miller talks barbecue, beer and his new book: "Black Smoke: African Americans and the United States of Barbecue" (:11).  Odyssey Beerwerks Founder Chris Hill previews a summer of beer (:38)

Friend of the show, Adrian Miller is back with another look at the African American culinary experience. Black Smoke: African Americans and the United States of Barbeque is part history book, part recipe book, and part roadmap to more inclusive barbeque pits everywhere. As always Malcolm and Carol start the show by letting you know what is happening in their kitchens then quickly turns the conversation to barbeque by highlighting some of their favorite barbeque joints in and out of Mississippi. Then Carol, Malcolm, and Adrian begin a journey through barbeque that starts with techniques used by Native Americans.Show Links:Mississippi BBQ Trail See acast.com/privacy for privacy and opt-out information.

Today we're joined by a very special guest: The Soul Food Scholar, dropping knowledge like hot biscuits, Adrian Miller. Prior to becoming a James Beard award-winning author and preeminent scholar on soul food and the culinary history of African Americans, Miller earned degrees from Stanford and Georgetown, served as a special assistant to President Bill Clinton, and served as a senior policy analyst for Colorado Governor Bill Ritter. Adrian Miller is the author of three books. His first book, Soul Food: The Surprising Story of an American Cuisine, One Plate at a Time won the James Beard Foundation Award for Scholarship and Reference in 2014. His second book, The President's Kitchen Cabinet: The Story of the African Americans Who Have Fed Our First Families, From the Washingtons to the Obamas was a finalist for a 2018 NAACP Image Award for “Outstanding Literary Work – Non-Fiction,” and the 2018 Colorado Book Award for History. And his upcoming work, Black Smoke: African Americans and the United States of Barbecue, is scheduled to come out later this month. In this episode, we talk to Adrian about leaving the comfort of his political career to pursue his dreams, working with publishers, dealing with rejection, finding inspiration, the best soul food and barbecue places in Colorado and the country, tips for a barbecue road trip, and much, much more. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

Rastafarian food today, but no pork! Guest host Juan Padro is back with another awesome show! What an amazing way of cooking! Have you had Rastafarian food before? Do you know what Rastafarian food is? Tune in to the show and find out! Black History Month is here and it's time to celebrate! Chef Tajahi Cooke from Ms. Betty's Cooking is in studio and he's sharing a family recipe close to his heart, and we all know food tastes better with a story! Hear chef Taj tell his! When it comes to art and artists, there's a gallery called ILA Gallery that is highlighting some of the most talented people around! Meet owner Fa'al Yamin Ali and an upcoming artist Johnny Miller A.K.A. Johnny Draco! Check out their February exhibitions now at ilaartgallery.com If you live in Colorado then you know about DiningOut Magazine! Meet Amanda Faison the Editor in Chief! The February and March issue of the magazine isn't out yet, but you can get a sneak peak on the show today! He won a James Beard award for his book "Soul Food" and he has another book coming out called "Black Smoke: African Americans and the United States of Barbecue"! The one and only Adrian Miller is on the show today! We're honored to have the Soul Food Scholar tell us about his new book! "Where Juan Eats" episode 2 launches on this show with special guest Kendra Anderson, the Swirl Girl! Do you want to know where Juan and Kendra went to eat? Tune in baby, it's delicious!

Meet Adrian Miller author of two published books - Soul Food, The Surprising Story of an American Cuisine, One Plate at a Time and The President's Kitchen Cabinet - The Story of the African Americans Who Have Fed Our First Families, From the Washington's to the Obamas! 2018 NAACP Image Award Nominee-Best Literary Non-Fiction and Winner of the 2014 James Beard Foundation Book Award! He is also a lawyer and politico who turned into a food writer and soul food scholar. Listen to attorney, Adrian E. Miller as he discusses his journey as a food writer and explore how he intersects faith and food! His new book, Black Smoke: African Americans and the United States of Barbecue. Book is scheduled for release spring of 2021. Order you book today and receive your autographed copy. Click here to order! --- Send in a voice message: https://anchor.fm/a-patman/message