Podcast appearances and mentions of Edna Lewis

Sara Franklin shares the life story of Judith Jones, the legendary editor behind some of the greatest cookbooks of the 20th century. We hear how she discovered Julia Child, why Edna Lewis sent her a box of squirrels and what happened when she was told to reject the diary of Anne Frank. Plus, historian Stephen Puleo recounts the sticky disaster that was Boston's Great Molasses Flood of 1919, and we head to Paris for the world's greatest ham and cheese sandwich. (Originally aired May 16, 2024.)Get the recipe for Oven-Baked Three-Layer Croque Monsieur Sandwiches here.Listen to Milk Street Radio on: Apple Podcasts | Spotify

Vanessa and Morgan kick off week four with a focus on healthy eating. Vanessa guides listeners through a heartfelt Foremother Meditation honoring the late, renowned chef Edna Lewis, celebrating her culinary legacy and wisdom. Morgan then leads a powerful teach-in on embracing plant-based foods, encouraging an African-inspired approach to nutrition. To round out the conversation, our homegirl Renate returns with valuable tips on mindful and nourishing eating, providing insights to help listeners cultivate a healthier relationship with food. Join us for week four! Important Disclaimers: While this episode provides helpful information, we are not medical experts. Please consult your doctor for personalized advice.

Moral and Carl take a deep dive into Finding Edna Lewis, a beautifully crafted documentary that uncovers the extraordinary life of Edna Lewis — the Unionville, VA native who became one of the most influential voices in American cooking. More than just a chef, Lewis was a cultural icon who celebrated Southern foodways, Black heritage, and the power of seasonal, farm-to-table cooking long before it was a trend. Listen as the team reflects on how the film honors her legacy and explores the deeper themes of memory, food, land, and identity that rise to the surface. Shoutout to community leader Duron Chavis for continuing the work of preserving Black agricultural and food traditions in Richmond and beyond. Edna Lewis's most beloved books include: The Taste of Country Cooking In Pursuit of Flavor The Edna Lewis Cookbook The Gift of Southern Cooking (with Scott Peacock)

A Black chef and cookbook author finally gets her due! Deb Freeman traces the life of Edna Lewis, author of "The Taste of Country Cooking," in a new documentary. While some people spent the pandemic starting sourdough, Jesse Valenciana got busy perfecting his birria. Memo Torres visits an Inglewood backyard, where three generations of the Sandoval family make birria using an abuela's recipe. Carolyn Kormann shares alarming facts about how microplastics have made their way into our bodies. Chef Caroline Leff of Stir Crazy turns up at the farmers market for a favorite root vegetable. Don't forget to sign up for the Good Food newsletter!

Edna Lewis Thomas (1885-1974) was a stage actress during and after the height of the Harlem Renaissance. For Further Reading: Edna Thomas, Lloyd Thomas & Olivia Wyndham Residence Edna Thomas collection 1936: Macbeth With an All-Black Cast Plays Bridgeport This Black History Month, we’re talking about Renaissance Women. As part of the famed cultural and artistic Harlem Renaissance movement, these women found beauty in an often ugly world. History classes can get a bad rap, and sometimes for good reason. When we were students, we couldn’t help wondering... where were all the ladies at? Why were so many incredible stories missing from the typical curriculum? Enter, Womanica. On this Wonder Media Network podcast we explore the lives of inspiring women in history you may not know about, but definitely should. Every weekday, listeners explore the trials, tragedies, and triumphs of groundbreaking women throughout history who have dramatically shaped the world around us. In each 5 minute episode, we’ll dive into the story behind one woman listeners may or may not know–but definitely should. These diverse women from across space and time are grouped into easily accessible and engaging monthly themes like Educators, Villains, Indigenous Storytellers, Activists, and many more. Womanica is hosted by WMN co-founder and award-winning journalist Jenny Kaplan. The bite-sized episodes pack painstakingly researched content into fun, entertaining, and addictive daily adventures. Womanica was created by Liz Kaplan and Jenny Kaplan, executive produced by Jenny Kaplan, and produced by Grace Lynch, Maddy Foley, Brittany Martinez, Edie Allard, Carmen Borca-Carrillo, Taylor Williamson, Sara Schleede, Paloma Moreno Jimenez, Luci Jones, Abbey Delk, Adrien Behn, Alyia Yates, Vanessa Handy, Melia Agudelo, and Joia Putnoi. Special thanks to Shira Atkins. Original theme music composed by Miles Moran. Follow Wonder Media Network: Website Instagram Twitter See omnystudio.com/listener for privacy information.

Edna Lewis was one of the first Black women to write a successful mainstream cookbook about the South. She talked about seasonality and farm-to-table cooking long before it got trendy, and she tied that approach to the way she grew up in Virginia. So why isn't Edna Lewis better known? And who exactly was this person who changed the way Americans think about the food of the South? We discuss Edna's life and legacy with food writer and podcast host Deb Freeman, who recently made the PBS documentary Finding Edna Lewis.The Sporkful production team includes Dan Pashman, Emma Morgenstern, Andres O'Hara, Kameel Stanley, Jared O'Connell, and Giulia Leo, with production help this week from Talon Stradley. Publishing by Shantel Holder.Transcript available at www.sporkful.com.Right now, Sporkful listeners can get three months free of the SiriusXM app by going to siriusxm.com/sporkful. Get all your favorite podcasts, more than 200 ad-free music channels curated by genre and era, and live sports coverage with the SiriusXM app.

Deb Freeman, food anthropologist, culinary writer & historian, joins host Kerry Diamond to talk about “Finding Edna Lewis,” the PBS documentary she created to celebrate the pioneering culinary icon. Deb joins host Kerry Diamond to share her experiences researching Edna's remarkable contributions to American culinary culture, the challenges of bringing this project to life, the significance of preserving Black food traditions, and the lessons we can all learn from Edna's enduring philosophy of seasonal cooking and community.“Finding Edna Lewis” debuts February 18th on PBS.For Jubilee 2025 tickets, scholar, volunteer, and Bombesquad Booth applications, click here. To get our new Love Issue, click here. Visit cherrybombe.com for subscriptions and show transcripts. More on Deb: Instagram, website, “Finding Edna Lewis”More on Kerry: Instagram

When Nikki Giovanni passed away in December at the age of 81, she left a legacy that will continue to be a beacon of light for generations to come. We first had Nikki on With Good Reason more than 20 years ago when I spoke to her about space travel and her poem, Quilting The Black Eyed Pea. And: Rapper Tupac Shakur famously sported a “thug life” tattoo… and so did Nikki Giovanni. I sat down with her in 2014 to talk about the poem she dedicated to Tupac after he was killed in 1996. Later in the show: The dean of southern cookery, Edna Lewis, penned an essay called “What is Southern?” describing how food is intertwined with the seasons and cultures of the south. Back in 2008 we had Nikki Giovanni read a portion of that essay and talk about her friendship with Edna. This interview was conducted by former producer, Nancy King - who passed away in 2010. Plus: In 2020, Virginia Humanities brought Nikki Giovanni in conversation with Tressie McMillan Cottom. It was part of an online event called “Have A Drink With Nikki and Tressie” - moderated by Irène Mathieu. They talked about everything from their early writing days, to finding their voice, and the future of art and literature in the Black community.

Edna Lewis was a legendary American chef, a pioneer of Southern cooking and the author of four books, including The Taste of Country Cooking, her memoir cookbook about growing up in Freetown, Virginia, a small farming community of formerly enslaved people and their descendants established in 1866. Before she began writing books, Edna had been a celebrated chef at Cafe Nicholson in New York City in the 1950s where Eleanor Roosevelt, Paul Robeson, Marlon Brando, Tennessee Williams, Truman Capote and Marlene Dietrich all came for her Southern food and legendary chocolate soufflé.The Taste of Country Cooking chronicled the traditions and recipes of the community where she grew up — a rural settlement that celebrated the events and traditions of daily life across each year with special suppers and ritual meals — Emancipation Day Dinner, Early Spring Dinner after Sheep Shearing, Morning After Hog Butchering Breakfast, Christmas Eve Supper and Christmas Dinner to name but a few of the dishes and stories that fill this book.In 1983 The Kitchen Sisters went to talk to Ms. Lewis about her life and the Christmas traditions in the tight-knit Virginia farming community where she came of age.For Christmas, The Kitchen Sisters Present... Edna Lewis: Christmas in Freetown

This week on Inside Julia's Kitchen, Todd Schulkin welcomes back culinary historian and author Sara Franklin. They discuss Sara's recent book, “The Editor,” a biography of Julia's longtime editor, Judith Jones, who also worked with legendary cookbooks authors like Edna Lewis, Madhur Jaffrey, Claudia Roden and Lidia Bastianich. Plus, Sara shares her second Julia Moment.

Southern cooking wouldn't be what it is today had it not been for Edna Lewis Each year, Stolen Goods ATL gets together to hold a dinner in honor of Edna Lewis, a Black chef and cookbook author credited with popularizing southern cuisine. "Everybody's always giving Julia Child so much credit, or Alice Waters so much credit, or James Beard so much credit, but here in the South, in Atlanta, we give it the most high to Edna Lewis.”   Enough for seconds at wabe.org/justsat This episode of Just Sat with Maximilian Hines was produced by Kevin Rinker and Maximilian Hines. Original music from Micah Freeman. Additional production and editing by Scotty Crowe.See omnystudio.com/listener for privacy information.

Deborah Freeman is the creator of Setting the Table, a multi-award winning podcast exploring Black foodways and culinary history that in 2023 was honored by the International Association of Culinary Professionals as “Podcast of the Year.” She's also a colleague in the food writing world, with contributions including to Eater, Condé Nast Traveler, and Garden and Gun, and is the food editor for Richmond's Style Weekly. We sat down via Zoom to talk about her most recent project, Finding Edna Lewis, a new docuseries for Virginia Public Media that explores the life of the Black female trailblazer who was a celebrated chef and author. As a proud Virginia native, Deb champions Virginia foodways and the power of personal history as a through line in food that can teach us about ourselves and connect us to our ancestors. It's something that Edna Lewis' work illustrates and the kind of work Deb is doing in the world, too; therefore, here's another Southern Fork sustenance conversation, diving deep into the foundational “why” when it comes to the power of food.

Dan Hong considers the role food has played in diplomacy and politics. Ruth Reichl weaves art and fashion into The Paris Novel, in which her heroine finds herself through food. Sara B. Franklin pays tribute to Judith Jones, the editor responsible for bringing Julia Child and Edna Lewis to American kitchens. At the farmers market, chef Daniel Cutler puts tomatoes and peaches to work at two different restaurants.

Deb Freeman makes a doc about the influential cook [powerpress]

Over more than half a century as an editor at Knopf, Judith Jones became a legend, nurturing future literary icons such as Sylvia Plath, Anne Tyler, and John Updike. But although I was an English major, I first learned of Judith Jones years later, when I realized that Edna Lewis, M.F.K. Fisher, Claudia Roden, Madhur Jaffrey, James Beard, and, most famously, Julia Child, all had the same editor -- her. Judith celebrated the art and pleasures of cooking and culinary diversity, and in the process changed the way Americans think about food. Sara Franklin's new book, The Editor, is a highly anticipated biography of Judith that details her astonishing career, and it is my suggestion for a perfect summer read. Sara is a writer and editor in her own right with bylines including The New York Times, The Washington Post, and The Nation. In this conversation, we delve into the nature of serious cookbooks, the art and craft of recipe writing, and the cultural significance of writing about food. Sara writes and teaches at New York University's Gallatin School for Individualized Study, so this conversation with me was via zoom from her home in Kingston, NY.   Other episodes related to this one: Jacques Pépin, Chef, Author & Television Personality (Madison, CT) Southern Fork Sustenance: A Conversation with MacArthur Fellow J. Drew Lanham about SC Barbecue & Beyond

You may not know the name Judith Jones, but you've certainly felt this dynamic woman's impact and influence on culture. Judith Jones was the editor behind books like The Diary of Anne Frank and Mastering the Art of French Cooking by Julia Child; she was also behind authors like Sylvia Plath, John Updike, Langston Hughes, Sharon Olds, and so many others. Her work, as our guest today writes in her new book, was “unrivaled in the industry.” Book editors are kind of shadow figures—they're behind-the-scenes, unsung heroes, who, as Sara B. Franklin writes in her book The Editor: How Judith Jones Shaped Culture in America, which came out on May 28, are people who “work in the service of their authors, not themselves, and their touch is meant to be difficult, if not impossible, for readers to see”—a bit of an invisible hand, if you will. Judith Jones rose through the ranks of publishing when it was very much an industry still dominated by men; one of her gifts was the ability to see talent in women writers, especially women writers many had overlooked. It's hard to believe that, for example, publishers weren't chomping at the bit for the works of Anne Frank or Julia Child, but they weren't; it was Judith who saw their books through to the finish line. She is most associated with cookbooks, and Sara writes that Judith may never have fully gotten the respect she so deserved because “books about food were (and to some extent still are) treated with an air of condescension by the literary world.” Sara and I talk about that on the show today, as well as topics like Judith's portrayal in the 2009 Nora Ephron film Julie & Julia—which Judith didn't like so much—and some of Judith's misses, like with the aforementioned Sylvia Plath and The Bell Jar. Through Sara's book, Judith emerges from the shadows to the spotlight—the amount of passion and dedication Sara put into this bestselling book is remarkable. I can't wait for you to meet Sara and, through her, meet Judith. A little about Sara: she is a writer, teacher, and oral historian who teaches courses on food, writing, embodied culture, and oral history at NYU's Gallatin School of Individualized Study. In addition to writing The Editor, she also edited Edna Lewis, co-authored The Phenicia Diner Cookbook, and holds a PhD in food studies from NYU and studied documentary storytelling at both the Duke Center for Documentary Studies and the Salt Institute for Documentary Studies. Take a listen to our conversation.   The Editor: How Judith Jones Shaped Culture in America by Sara B. Franklin

How Publishing Legend Judith Jones Shaped Culture in America Sarah B. Franklin Come join us as food historian and author Sara Franklin gives insight into Judith Jones, the visionary behind some of the most important authors of the 20th century, including Julia Child, Anne Frank, John Updike and Sylvia Plath. This iconic editor finally gets her due in Ms. Franklin's newly released book, The Editor. Ms. Franklin recounts that when Judith Jones began working at Doubleday's Paris office in 1949, the then twenty-five-year-old spent most of her time wading through manuscripts in the slush pile and passing on projects—until one day, a manuscript caught her eye. She read the book in one sitting, then begged her boss to consider publishing it. A year later, Anne Frank: The Diary of a Young Girl became a bestseller. It was the start of Jones' culture-defining career in publishing. Jones moved to Knopf publishing, and during her more than fifty years at that company, she published the who's who of food writing, including Edna Lewis, M.F.K. Fisher, Madhur Jaffrey, James Beard, Joan Nathan, and, most famously, Julia Child. Jones helped turn these authors into household names and changed the way Americans think about food, cooking, and culinary diversity. Ms. Franklin became friendly with Ms. Jones, conducted numerous interviews with her and studied her personal papers. And now she wants to share the life of one of our country's most influential tastemakers. Biography: Sara B. Franklin received a 2020–2021 National Endowment for the Humanities (NEH) public scholars grant for her research on Judith Jones and teaches courses on food culture, writing, and oral history at NYU's Gallatin School for Individualized Study and via the NYU Prison Education Initiative at Wallkill Correctional Facility. She is the author of Edna Lewis and The Phoenicia Diner Cookbook. She holds a PhD in food studies from NYU and studied documentary radio and nonfiction at both the Duke Center for Documentary Studies and the Salt Institute for Documentary Studies. SaraBFranklin.com. Recorded via Zoom on June 10, 2024 CONNECT WITH CULINARY HISTORIANS OF CHICAGO ✔ MEMBERSHIP https://culinaryhistorians.org/membership/ ✔ EMAIL LIST http://culinaryhistorians.org/join-our-email-list/ ✔ S U B S C R I B E https://www.youtube.com/channel/UC6Y0-9lTi1-JYu22Bt4_-9w ✔ F A C E B O O K https://www.facebook.com/CulinaryHistoriansOfChicago ✔ PODCAST 2008 to Present https://culinaryhistorians.org/podcasts/ By Presenter https://culinaryhistorians.org/podcasts-by-presenter/ ✔ YOUTUBE https://www.youtube.com/channel/UC6Y0-9lTi1-JYu22Bt4_-9w ✔ W E B S I T E https://www.CulinaryHistorians.org

If you know the history of cookbook publishing, you know about Judith Jones. Through her work with Julia Child, Edna Lewis, Madhur Jaffrey, Claudia Roden, and others, Judith helped usher in the modern cookbook era and changed the culinary world in the process. On today's episode, host Kerry Diamond talks about Judith with Sara B. Franklin, author of the new book “The Editor: How Publishing Legend Judith Jones Shaped Culture in America.” They discuss the email that led to Sara and Judith's friendship, and in turn, this book, which is a comprehensive look at Judith's incredible life and career.They also discuss Judith's thoughts on the Nora Ephron film “Julie & Julia,” and the blog on which it was based, and Sara shares her take on the recent HBO Max series “Julia.”Thank you to Veuve Clicquot's La Grande Dame, Kerrygold, and Le Creuset for supporting our show. Grab tickets for our OpenTable Sit With Us event in New Orleans on June 6th here.Visit Cherry Bombe's event calendar for more information on our upcoming Summer Series & Jubilee Wine CountryHosted by Kerry DiamondProduced by Catherine Baker and Elizabeth VogtEdited by Jenna SadhuContent Operations Manager Londyn CrenshawRecorded at Newsstand Studios at Rockefeller CenterRadio Cherry Bombe is a production of The Cherry Bombe Podcast Network. Subscribe to our newsletter and check out past episodes and transcripts here. More on Sara: Instagram, “The Editor” More on Kerry: Instagram

Schwalbe will lead a three-day workshop during the Aspen Words “Summer Words” literary conference from June 22-26. The reading list ranges from George Orwell snippets to cookbook excerpts by Edna Lewis.

Sara Franklin shares the life story of Judith Jones, the legendary editor behind some of the greatest cookbooks of the 20th century. We hear how she discovered Julia Child, why Edna Lewis sent her a box of squirrels and what happened when she was told to reject the diary of Anne Frank. Plus, historian Stephen Puleo recounts the sticky disaster that was Boston's Great Molasses Flood of 1919, and we head to Paris for the world's greatest ham and cheese sandwich.Get the recipe for Oven-Baked Three-Layer Croque Monsieur Sandwiches here.We want to hear your culinary tips! Share your cooking hacks, secret ingredients or unexpected techniques with us for a chance to hear yourself on Milk Street Radio! Here's how: https://www.177milkstreet.com/radiotipsListen to Milk Street Radio on: Apple Podcasts | Spotify Hosted on Acast. See acast.com/privacy for more information.

The woman behind some of the most important authors of the 20th century—including Julia Child, Anne Frank, Edna Lewis, John Updike, and Sylvia Plath—finally gets her due in this colorful biography of legendary editor Judith Jones. When Judith Jones began working at Doubleday's Paris office in 1949, the twenty-five-year-old spent most of her time wading through manuscripts in the slush pile until one caught her eye. She read the book in one sitting, then begged her boss to consider publishing it. A year later, Anne Frank: The Diary of a Young Girl became a bestseller. It was the start of a culture defining career in publishing.  Over more than half a century as an editor at Knopf, Jones became a legend, nurturing future literary icons such as Sylvia Plath, Anne Tyler, and John Updike. At the forefront of the cookbook revolution, she published the who's who of food writing: Edna Lewis, M.F.K. Fisher, Madhur Jaffrey, James Beard, and, most famously, Julia Child. Jones celebrated culinary diversity, forever changing the way Americans think about food. Her work spanned the decades of America's most dramatic cultural change. From the end of World War II through the Cold War; from the civil rights movement to the fight for women's equality, Jones's work questioned convention, using books as a tool of quiet resistance. Now, her astonishing and career is explored for the first time. Based on exclusive interviews, never-before-seen personal papers, and years of research, The Editor: How Publishing Legend Judith Jones Shaped Culture in America (Atria, 2024) tells the riveting behind-the scenes-narrative of how stories are made, finally bringing to light the audacious life of one of our most influential tastemakers. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/new-books-network

The woman behind some of the most important authors of the 20th century—including Julia Child, Anne Frank, Edna Lewis, John Updike, and Sylvia Plath—finally gets her due in this colorful biography of legendary editor Judith Jones. When Judith Jones began working at Doubleday's Paris office in 1949, the twenty-five-year-old spent most of her time wading through manuscripts in the slush pile until one caught her eye. She read the book in one sitting, then begged her boss to consider publishing it. A year later, Anne Frank: The Diary of a Young Girl became a bestseller. It was the start of a culture defining career in publishing.  Over more than half a century as an editor at Knopf, Jones became a legend, nurturing future literary icons such as Sylvia Plath, Anne Tyler, and John Updike. At the forefront of the cookbook revolution, she published the who's who of food writing: Edna Lewis, M.F.K. Fisher, Madhur Jaffrey, James Beard, and, most famously, Julia Child. Jones celebrated culinary diversity, forever changing the way Americans think about food. Her work spanned the decades of America's most dramatic cultural change. From the end of World War II through the Cold War; from the civil rights movement to the fight for women's equality, Jones's work questioned convention, using books as a tool of quiet resistance. Now, her astonishing and career is explored for the first time. Based on exclusive interviews, never-before-seen personal papers, and years of research, The Editor: How Publishing Legend Judith Jones Shaped Culture in America (Atria, 2024) tells the riveting behind-the scenes-narrative of how stories are made, finally bringing to light the audacious life of one of our most influential tastemakers. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/history

The woman behind some of the most important authors of the 20th century—including Julia Child, Anne Frank, Edna Lewis, John Updike, and Sylvia Plath—finally gets her due in this colorful biography of legendary editor Judith Jones. When Judith Jones began working at Doubleday's Paris office in 1949, the twenty-five-year-old spent most of her time wading through manuscripts in the slush pile until one caught her eye. She read the book in one sitting, then begged her boss to consider publishing it. A year later, Anne Frank: The Diary of a Young Girl became a bestseller. It was the start of a culture defining career in publishing.  Over more than half a century as an editor at Knopf, Jones became a legend, nurturing future literary icons such as Sylvia Plath, Anne Tyler, and John Updike. At the forefront of the cookbook revolution, she published the who's who of food writing: Edna Lewis, M.F.K. Fisher, Madhur Jaffrey, James Beard, and, most famously, Julia Child. Jones celebrated culinary diversity, forever changing the way Americans think about food. Her work spanned the decades of America's most dramatic cultural change. From the end of World War II through the Cold War; from the civil rights movement to the fight for women's equality, Jones's work questioned convention, using books as a tool of quiet resistance. Now, her astonishing and career is explored for the first time. Based on exclusive interviews, never-before-seen personal papers, and years of research, The Editor: How Publishing Legend Judith Jones Shaped Culture in America (Atria, 2024) tells the riveting behind-the scenes-narrative of how stories are made, finally bringing to light the audacious life of one of our most influential tastemakers. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/literary-studies

The woman behind some of the most important authors of the 20th century—including Julia Child, Anne Frank, Edna Lewis, John Updike, and Sylvia Plath—finally gets her due in this colorful biography of legendary editor Judith Jones. When Judith Jones began working at Doubleday's Paris office in 1949, the twenty-five-year-old spent most of her time wading through manuscripts in the slush pile until one caught her eye. She read the book in one sitting, then begged her boss to consider publishing it. A year later, Anne Frank: The Diary of a Young Girl became a bestseller. It was the start of a culture defining career in publishing.  Over more than half a century as an editor at Knopf, Jones became a legend, nurturing future literary icons such as Sylvia Plath, Anne Tyler, and John Updike. At the forefront of the cookbook revolution, she published the who's who of food writing: Edna Lewis, M.F.K. Fisher, Madhur Jaffrey, James Beard, and, most famously, Julia Child. Jones celebrated culinary diversity, forever changing the way Americans think about food. Her work spanned the decades of America's most dramatic cultural change. From the end of World War II through the Cold War; from the civil rights movement to the fight for women's equality, Jones's work questioned convention, using books as a tool of quiet resistance. Now, her astonishing and career is explored for the first time. Based on exclusive interviews, never-before-seen personal papers, and years of research, The Editor: How Publishing Legend Judith Jones Shaped Culture in America (Atria, 2024) tells the riveting behind-the scenes-narrative of how stories are made, finally bringing to light the audacious life of one of our most influential tastemakers. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/biography

The woman behind some of the most important authors of the 20th century—including Julia Child, Anne Frank, Edna Lewis, John Updike, and Sylvia Plath—finally gets her due in this colorful biography of legendary editor Judith Jones. When Judith Jones began working at Doubleday's Paris office in 1949, the twenty-five-year-old spent most of her time wading through manuscripts in the slush pile until one caught her eye. She read the book in one sitting, then begged her boss to consider publishing it. A year later, Anne Frank: The Diary of a Young Girl became a bestseller. It was the start of a culture defining career in publishing.  Over more than half a century as an editor at Knopf, Jones became a legend, nurturing future literary icons such as Sylvia Plath, Anne Tyler, and John Updike. At the forefront of the cookbook revolution, she published the who's who of food writing: Edna Lewis, M.F.K. Fisher, Madhur Jaffrey, James Beard, and, most famously, Julia Child. Jones celebrated culinary diversity, forever changing the way Americans think about food. Her work spanned the decades of America's most dramatic cultural change. From the end of World War II through the Cold War; from the civil rights movement to the fight for women's equality, Jones's work questioned convention, using books as a tool of quiet resistance. Now, her astonishing and career is explored for the first time. Based on exclusive interviews, never-before-seen personal papers, and years of research, The Editor: How Publishing Legend Judith Jones Shaped Culture in America (Atria, 2024) tells the riveting behind-the scenes-narrative of how stories are made, finally bringing to light the audacious life of one of our most influential tastemakers. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/food

The woman behind some of the most important authors of the 20th century—including Julia Child, Anne Frank, Edna Lewis, John Updike, and Sylvia Plath—finally gets her due in this colorful biography of legendary editor Judith Jones. When Judith Jones began working at Doubleday's Paris office in 1949, the twenty-five-year-old spent most of her time wading through manuscripts in the slush pile until one caught her eye. She read the book in one sitting, then begged her boss to consider publishing it. A year later, Anne Frank: The Diary of a Young Girl became a bestseller. It was the start of a culture defining career in publishing.  Over more than half a century as an editor at Knopf, Jones became a legend, nurturing future literary icons such as Sylvia Plath, Anne Tyler, and John Updike. At the forefront of the cookbook revolution, she published the who's who of food writing: Edna Lewis, M.F.K. Fisher, Madhur Jaffrey, James Beard, and, most famously, Julia Child. Jones celebrated culinary diversity, forever changing the way Americans think about food. Her work spanned the decades of America's most dramatic cultural change. From the end of World War II through the Cold War; from the civil rights movement to the fight for women's equality, Jones's work questioned convention, using books as a tool of quiet resistance. Now, her astonishing and career is explored for the first time. Based on exclusive interviews, never-before-seen personal papers, and years of research, The Editor: How Publishing Legend Judith Jones Shaped Culture in America (Atria, 2024) tells the riveting behind-the scenes-narrative of how stories are made, finally bringing to light the audacious life of one of our most influential tastemakers. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/american-studies

The woman behind some of the most important authors of the 20th century—including Julia Child, Anne Frank, Edna Lewis, John Updike, and Sylvia Plath—finally gets her due in this colorful biography of legendary editor Judith Jones. When Judith Jones began working at Doubleday's Paris office in 1949, the twenty-five-year-old spent most of her time wading through manuscripts in the slush pile until one caught her eye. She read the book in one sitting, then begged her boss to consider publishing it. A year later, Anne Frank: The Diary of a Young Girl became a bestseller. It was the start of a culture defining career in publishing.  Over more than half a century as an editor at Knopf, Jones became a legend, nurturing future literary icons such as Sylvia Plath, Anne Tyler, and John Updike. At the forefront of the cookbook revolution, she published the who's who of food writing: Edna Lewis, M.F.K. Fisher, Madhur Jaffrey, James Beard, and, most famously, Julia Child. Jones celebrated culinary diversity, forever changing the way Americans think about food. Her work spanned the decades of America's most dramatic cultural change. From the end of World War II through the Cold War; from the civil rights movement to the fight for women's equality, Jones's work questioned convention, using books as a tool of quiet resistance. Now, her astonishing and career is explored for the first time. Based on exclusive interviews, never-before-seen personal papers, and years of research, The Editor: How Publishing Legend Judith Jones Shaped Culture in America (Atria, 2024) tells the riveting behind-the scenes-narrative of how stories are made, finally bringing to light the audacious life of one of our most influential tastemakers. Learn more about your ad choices. Visit megaphone.fm/adchoices

On our latest Story + Rain Talks podcast, our cover star, Cleo Wade, details the freedom that comes with being a poet. She's someone who has always had a notebook with her, or napkins she'd write on, napkins with notes she'd often share with friends. Releasing two long-awaited books within one year, Cleo shares how she came to birth her November 2023 release, Remember Love. Feeling moved to write for this moment in time, the author and activist tells us she was interested in the ways in which we can claim and reclaim ourselves to live at a pace that she describes as deeply human, and NOT at the speed of wifi. We discuss her May-release children's book, May You Love And Be Loved, and how the most important thing she aims to convey in her books for children is that we raise a generation of kids that asks them to go see the world and to know that “we're all in this together”.  Along with a discussion about her artist parents and first intro to poetry, the New Orleans native says she was raised in part by the city itself, a place where its bon vivant inhabitants work in order to pay their bills, so that they can go to Mardi Gras. On the episode, Cleo describes her dedication New Orleans' really specific way of living, a way of living she follows everywhere. We get into friendship, and how it has been the “gold” of her life. We talk about the importance in not living in idea-phase, about what work in the world of fashion has taught her, why her husband has been a huge source of inspiration. We tapped Cleo for her some valuable thoughts on social media and what her role on her platforms has been. We discuss favorite things, how to be a friend to yourself, and much more. Discover more + Shop The Podcast: May You Love and Be Loved: Wishes For Your Life by Cleo Wade Remember Love: Words for Tender Times by Cleo Wade  What the Road Said by Cleo Wade Heart Talk: The Journal by Cleo Wade Where to Begin by Cleo Wade Heart Talk by Cleo Wade House of Harlow 14k Gold Plated Thick Earring Huggie Hoop Set Wilder Mind by Mumford + Sons On Vinyl Goop Beauty All-In-One Super Nutrient Face Oil Rivet Utility Worker Stretch Short Sleeve Jumpsuit The Edna Lewis Cookbook by Edna Lewis and Evangeline Peterson G.Label By Goop O'Neill Silk Boy Button Down

We all have heroes in our field that we look to for inspiration. They lay out the rules we ought to follow, and sometimes, how to break them. This week, Tony and Chef Cindy recount some of the chefs and writers who have been influential to their food and wine philosophies. Chefs include Georges Blanc, Michel Guérard, Julia Child, Edna Lewis and more! This is a rebroadcast.See omnystudio.com/listener for privacy information.

From the simplest weeknight quick stews and stewy dishes, to slowly cooked culinary powerhouses like bouillabaisse, gumbo, gormeh sabzi, and pozole, stews offer us more than just a meal. A steaming bowl of stew is an invitation to slow down, reconnect with family and friends, and linger at the table for a shared experience. With an opportunity for customization, stew also offers each guest to summon exactly what they need at the moment they need it: a squeeze of lemon to heighten flavors, a dash of hot sauce for extra punch, a handful of herbs for freshness, or thinly sliced raw veggies to elevate texture and crunch. This week is all about the wide world of stews and stewy dishes, because any way you like it, stew is here for you!***Links to recipes and favorites from this week's show:Roasted tomato and white bean stew by Colu Henry via the NY TimesMoroccan fish stew (Chraime) via NY ShukJulia Child's Bouillabaisse from Family Style FoodSonoko Sakai's curry brick kits and video on how to make curry bricksJapanese curry from scratch from Namiko Hirasawa Chen via Just One CookbookHow to make Japanese curry from premade cubes via Table for TwoChicken pozole verde from Yvette Maruqez's Muy Bueno Frijol con puerco (beans with pork) from Pati JinichSonya's turkey chili Doenjang-jjigae (fermented soybean paste stew) by Maangchi, with links to recommended brands of soybean pasteAlison Roman's viral chickpea stewGormeh sabzi with beef by Tannaz Sasooni for The Nosher, and gorhmeh sabzi with lamb by Samin Nostrat for the NY TimesCoconut miso salmon curry by Kay Chun for the NY TimesSeafood gumbo by Edna Lewis, and chicken and sausage gumbo by Paul Prudhome via the NY TimesWe love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!

This episode olive's columnist and trend expert Gurd Loyal shares 10 food writers you need to know about as we explore some iconic (and lesser known) names who's work is worth a deeper dive, including Marcella Hazan, Edna Lewis and Fanny Craddock. Olive is celebrating it's 20th birthday this year so to mark the occasion we are re-releasing 20 of our favourite podcast episodes over the next month. Listen again to some old favourites or discover unheard episodes as we dive deep into the back catalogue. And don't forget there are more than 400 podcast episodes in the archive – just head to olivemagazine.com to find out more! Learn more about your ad choices. Visit podcastchoices.com/adchoices

Klancy Miller's brand new book, “For the Culture: Phenomenal Black Women and Femmes in Food,” spotlights more than 60 individuals shaping the hospitality world today, and pays tribute to the trailblazers who made it all possible, including Edna Lewis and B. Smith. Klancy joins host Kerry Diamond to talk about them, as well as some of the current trailblazers featured in “For the Culture,” from culinary creative Sophia Roe to wine and travel pro Julia Coney. Klancy also discusses the making of the book and her love of France, and she shares some remembrances of her late mother, Rose, who inspired her love of food and who Klancy calls “an architect of happiness.” “For the Culture” is dedicated to both of her parents. Thank you to OpenTable and Amaro Nonino for supporting this episode. Stay tuned for details on the Cherry Bombe + OpenTable “Sit With Us” series. You can find Amaro Nonino in the world's best bars and liquor shops and you can learn more at grappanonino.it.Hosted by Kerry DiamondProduced by Catherine Baker and Jenna SadhuEdited by Jenna SadhuEditorial Assistant Londyn CrenshawMusic by Tralala, “All Fired Up”Radio Cherry Bombe is a production of The Cherry Bombe Podcast Network. Subscribe to our newsletter and check out past episodes and transcripts here. More on Klancy: Instagram, For the Culture book, website

 Show NotesSalty: Lessons on Eating, Drinking, and Living from Revolutionary WomenCreative non-fiction and “essays” as a genre“I guess what I was trying to do was come up with ways into the lives of these women who I find interesting. That would also be compelling to someone who had never heard of them.”Dinner partyHannah Arendt and her cocktail partiesA subversive feast among friendsArguing in order to find out what you thinkThinking as a conversation with the selfLove in the specificity of relationshipAmor mundi—love of the world“Loving the world means working on two specific tasks. The first is to doggedly, insist on seeing the world just as it is with its disappointments and horrors and committing to it all the same. The second is to encounter people in the world and embrace their alterity, or difference.”Arendt's “banality of evil”The importance of letter-writing for sharing the self and inhabiting a years-long friendshipEdna Lewis, Freetown, Virginia, and “The Taste of Southern Cooking”Farm-to-table cooking used to be out of economic necessity, not a hip or high fine dining experienceEdna Lewis's Southern identity: "Lewis defines Southern as the experience of an emancipated people and their descendants, a cultural and culinary heritage to be proud of a distinctly American culture. And as she offers definitions, readers are reminded, she's refusing to be defined by anyone but herself.”“What Is Southern?” Gourmet Magazine—reclaiming Southern cooking for Black SouthernersThe Los Padres National Forest Supper ClubBabette's Feast (1987)The menu from Babette's FeastThe place of joy and pleasure in a flourishing spiritual lifeRobert Farrar Capon, The Supper of the LambFood and recognition“Learning how to taste”“Every dinner party is an act of hope.”About Alissa WilkinsonAlissa Wilkinson is a Brooklyn-based critic, journalist, and author. She is a senior correspondent and critic at Vox.com, writing about film, TV, and culture. She is currently writing We Tell Ourselves Stories, a cultural history of American myth-making in Hollywood through the life and work of Joan Didion, which will be published by Liveright.She's contributed essays, features, and criticism to a wide variety of publications, including Rolling Stone, Vulture, Bon Appetit, Eater, RogerEbert.com, Pacific Standard, The Dallas Morning News, The Washington Post, The Atlantic, The Los Angeles Review of Books, Books & Culture, Christianity Today, and others. I'm a member of the New York Film Critics Circle, the National Society of Film Critics, and the Writers Guild of America, East, and was an inaugural writing fellow with the Sundance Institute's Art of Nonfiction initiative. She's served on juries at the Sundance Film Festival, DOC NYC, Sheffield Doc/Fest, the Hamptons International Film Festival, and others, and selection committees for groups including the Gotham Awards and the Sundance Documentary Film Program.In June 2022, her book Salty: Lessons on Eating, Drinking, and Living from Revolutionary Women was published by Broadleaf Books. In 2016, her book How to Survive the Apocalypse: Zombies, Cylons, and Politics at the End of the World was released, co-written with Robert Joustra.I frequently pop up as a commentator and guest host on radio, TV, and podcasts. Some recent appearances include CBS News; PBS Newshour; CNN International Newsroom; BBC America's Talking Movies; NPR's Morning Edition, All Things Considered, On Point, and 1A; HBO's Allen v. Farrow; AMC's James Cameron's Story of Science Fiction; WNYC's The Takeaway; ABC's Religion & Ethics and The Drum; CBC Eyeopener, Vox's Today, Explained and The Gray Area; and many more. For 14 years, until the college ceased offering classes in 2023, she was also an associate professor of English and humanities at The King's College in New York City, and taught courses in criticism, cinema studies, literature, and cultural theory. She earned an M.F.A in creative nonfiction from Seattle Pacific University, an M.A. in humanities and social thought from New York University, and a B.S. in information technology from Rensselaer Polytechnic Institute.You can read my most up-to-date work on my Vox author page, or subscribe to my mostly-weekly newsletter. Production NotesThis podcast featured Alissa WilkinsonEdited and Produced by Evan RosaHosted by Evan RosaProduction Assistance by Liz Vukovic, Macie Bridge, and Kaylen YunA Production of the Yale Center for Faith & Culture at Yale Divinity School https://faith.yale.edu/aboutSupport For the Life of the World podcast by giving to the Yale Center for Faith & Culture: https://faith.yale.edu/give 

Alabama native Scott Peacock is a James Beard Award-winning chef and one of the foremost authorities on American Southern cuisine. He might be best known for his work at Watershed restaurant in Decatur, Georgia, and his partnership with culinary icon Edna Lewis, but his recipes and writing have appeared in numerous publications as well, including The New York Times, Better Homes & Gardens, Gourmet, Food & Wine, and Bon Appetit. Although I was very aware of his reputation, it was through one of those recipes that I first personally encountered Scott, since I believe recipes well-written by one and well-executed by another become a sort of strange collaborative alchemy. Soon we connected further over the familiarities of food, common friends, and special Southern locales, and one such place for Scott is Marion, Alabama—the heart of Alabama's Black Belt region — where he has opened the historic kitchens of Reverie mansion for the Black Belt Biscuit Experience. These intimate, small-group workshops on the fine art of traditional Southern biscuit-making are built on his celebrated biscuits that have been on the covers of Gourmet and Food & Wine, and which Food & Wine named one of their 40 best recipes ever published, but the class is as much meditation as it is method. I could think of no better baking and conversation partner to end this year's Southern Fork Summer Tour, and here he invites us deep beyond ingredients and techniques into the art of presence, the commitment to a creative path, and the power of passionate attention to detail.  

Juicy, sweet, dark & jammy…we're talking about the arrival of summer berry season!There are so many ways to enjoy summer berries, and in this week's episode, we try to recount all the ways we love to eat them. Juicy strawberries piled on top of a rich poundcake? Yes, please! Classic strawberry shortcake with flaky biscuits and freshly whipped cream? Count us in! We reminisce about the berry dishes of our childhoods, like the brilliant combination of sour cream and summer strawberries that Sonya's grandmother used to make for her, and Kari's family's favorite Midwestern icebox cakes.What's your favorite berry? And what dish are you most excited to eat with summer berries? ***Links to recipes and favorites from this week's show:Sonya's labneh cheesecake with strawberry sauce and her mocha raspberry icebox cakeAngel food cake with three berry compote by Hugo Matheson via Food & Wine Roasted strawberries by Stella Parks for Serious EatsSmitten Kitchen's perfect strawberry summer cake Edna Lewis' blackberry cobblerOlia Hercules Summer Kitchens cookbook, and her recipe for tomato blackberry/mulberry salad Midwestern strawberry pretzel icebox cakeWe love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!

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Episode 157: Noah GalutenIn this week's episode, Noah and I discuss:* His early interest in both food television (Lidia Bastianich, Ming Tsai) and cookbooks (Marcella Hazan, Edna Lewis),* How he fell into opening up new locations of Bludso's BBQ and then teaming up with Kevin Bludso to co-author Bludso's BBQ Cookbook: A Family Affair in Smoke and Soul … and then with chef Jeremy Fox to write On Vegetables: Modern Recipes for the Home Kitchen,* The pandemic-inspired “Don't Panic Pantry” video series, which went onto become the concept for his first solo cookbook,* And the chef's favorite pantry staples, including dried seaweed.Plus, as always, we put Noah to the test in our signature culinary game.The Don't Panic Pantry Cookbook by Noah GalutenAs the world changes around us, we are constantly vacillating between two different versions of ourselves: the one who wants to be healthier and the one who wants to be excited, or comforted, by the food that we eat. We all want to eat "better," but what does that mean? This book is here to say: Don't panic.Don't panic about learning how to cook; or environmental sustainability; or nutrition. Don't panic about what to make for breakfast or dinner or midnight snacks, because Noah Galuten has your back! In Noah's kitchen, trying really matters, perfection is overrated, and better is good enough.We

Social media has warped what it means to be in relationship to other people, their experiences, and their opinions. Algorithms force-feed us predictable content based on what they predict we will consume.How do we break the cycle—and rethink what division means in 2023? Can disagreements, governed by shared values, actually save us—and democracy, itself?Alissa Wilkinson is a senior culture reporter and critic at Vox.com, where she writes about film, TV, and culture. She is also an associate professor of English and humanities at The King's College in New York City, where, since 2009, she has taught courses on criticism, cinema studies, literature, and cultural theory. She joins us to discuss her book, Salty: Lessons on Eating, Drinking, and Living from Revolutionary Women, which features the biographies of nine, 20th-century figures who challenged norms and defied conventional wisdom, including Ella Baker, Alice B. Toklas, Hannah Arendt, Octavia Butler, Agnes Varda, Elizabeth David, Edna Lewis, Maya Angelou, and Laurie Colwin.In this interview, Alissa shares how one figure in her book, Hannah Arendt, viewed friendship and disagreement as an anti-authoritarian tool that was necessary for a healthy and functioning democracy. She shares how culture has changed since 2009, and how we might challenge ourselves outside of Netflix-driven comfort zones by dining solo.Please rate and review our show on Apple Podcasts and Spotify to help other listeners find our work!Visit TheNewStory.is to listen to our full catalog of interviews.Support our partners and affiliates for exclusive discounts:Bookshop.org: Buy cheap books and support local, independent bookstores with every purchaseFathom Analytics: Get beautiful, secure website data without trading your customers' private browsing data to Google and FacebookFlywheel: Seamless WordPress website hosting on US-based serversHover: Register domains with ease. Save $2 on your first purchaseMailerLite: A lite, powerful, affordable email marketing platform with premium plans starting at just $9/mo.Sanebox: Take back your inbox with machine learning to automatically organize your emails. Save $5 when you join.Trint: Turn recordings of meetings, calls, and interviews into transcripts with 99% accuracy.Affiliate Disclosure: Our show is listener supported, including through affiliate and partner links. By clicking one of the above links and registering or making a purchase, we may earn a small commission, which helps pay for the costs of our show. Hosted on Acast. See acast.com/privacy for more information.

We all have heroes in our field that we look to for inspiration. They lay out the rules we ought to follow, and sometimes, how to break them. This week, Tony and Chef Cindy recount some of the chefs and writers who have been influential to their food and wine philosophies. Chefs include Georges Blanc, Michel Guérard, Julia Child, Edna Lewis and more! This is a rebroadcast.See omnystudio.com/listener for privacy information.

Edna Lewis is one of the most important and influential American chefs. She celebrated Southern cooking and foodways in her seminal work, 1976's The Taste Of Country Cooking, and helped inspire the farm-to-table movement. At her side for some of this journey was her niece, Nina, who not only got to enjoy her aunt's food, but who typed up the manuscript for her groundbreaking cookbook as a young teen. Today, Nina Williams-Mbengue is a retired child welfare expert and a board member of The Edna Lewis Foundation. She joined chef, TV personality, and California Soul author Tanya Holland to reminisce about her experiences with her aunt and to talk about Edna's life and legacy.Thank you to Yes! Apples for supporting today's show. This interview took place at the 2nd annual Cherry Bombe Cooks & Books festival at Ace Hotel Brooklyn. Our next event is the Cherry Bombe Jubilee conference. Get your ticket here.Radio Cherry Bombe is recorded at Newsstand Studios at Rockefeller Center in New York City. Our theme song is by the band Tralala. Subscribe to our newsletter and check out past episodes and transcripts here.More on Nina: Instagram, Listen to Nina on Radio Cherry Bombe from 2021More on Tanya: Instagram, Check out Tanya's new book, California Soul

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.

What can food imaginaries of the past reveal about pathways towards food justice? In this episode, Gastronomica Editorial Collective member Bob Valgenti talks with sociologist Endia Louise Hayes about her newest article, featured in Gastronomica's Summer 2022 issue. Drawing together political histories, lived experience, and collaborative discourses for future possibilities, Endia uncovers the role of African American food imaginaries in creating sustainable foodways. In spotlighting the work of George Washington Carver, Fannie Lou Hamer, and Edna Lewis, Endia discusses land access, community care, pleasure, and freedom, and shares some of the building blocks of an alternative food movement.Heritage Radio Network is a listener supported nonprofit podcast network. Support Gastronomica by becoming a member!Gastronomica is Powered by Simplecast.

You know that classic question, if you could have a dinner party with anyone dead or alive, who would it be? Well, Alissa Wilkinson’s new book, Salty: Lessons on Eating, Drinking, and Living from Revolutionary Women, is her fascinating and perhaps a tad unconventional answer to that question. She has gathered a hypothetical table of women who challenged norms and defied conventional wisdom: Ella Baker, Alice B. Toklas, Hannah Arendt, Octavia Butler, Agnes Varda, Elizabeth David, Edna Lewis, Maya Angelou, and Laurie Colwin. And she explores the ways food managed to root these women into their various callings. As the book jacket describes, “Salty is Alissa Wilkinson's invitation to you. Join these sharp, empowered, and often subversive women and discover how to live with courage, agency, grace, smarts, snark, saltiness, and sometimes feasting--even in uncertain times.”Salty is out this week from Broadleaf Books so it seemed like a good time to chat about some of the best food writing out there. So, in addition to sharing some of her favorite books, Alissa also shared her Mount Rushmore list of the best very books of food writing. Alissa Wilkinson is a senior culture reporter and critic at Vox.com, where she writes about film, TV, and culture, often where they intersect with media, religion, and rhetoric. She is also an associate professor of English and humanities at The King's College in New York City, where since 2009 she has taught courses on criticism, cinema studies, literature, and cultural theory. This is a public episode. If you’d like to discuss this with other subscribers or get access to bonus episodes, visit closereads.substack.com/subscribe

Just before all the King Cake is put away Malcolm White, Carol Puckett, and Java Chatman recall their time in the town of Drew for the 1st Lawnmower Mardi Gras Parade. Farmer, restaurant owner, gas station foodie, and former judge Stafford Shurden invented the trio to be a part of the festivities and a very delicious time was had by all. Also, as Black History Month comes to a close we hear from Adrian Miller about the role of African American chefs in the White House and highlight other black culinary figures such as Abby Fisher and Edna Lewis. See acast.com/privacy for privacy and opt-out information.

Chef Joe Randall, a national treasure and master craftsman with over 55 years of experience, is referred to as the "Dean of Southern Cooking". He and his close friends and colleagues, Edna Lewis, Leah Chase, Patrick Clark, along with the late Hercules, George Washington's enslaved cook, were honored at the Smithsonian Institute of National Museum of African American History and Culture, where his cookbook "A Taste of Heritage: the New African American Cuisine" and his 40-year-old colander are on permanent display. In the late 90s, he adopted his signature uniform trimmed with handwoven Kente cloth from Ghana, as a show of pride in his rich heritage. Chef Joe has been a faculty member of four universities sharing his talent, experience and enthusiasm teaching students the craft and systems of restaurant excellence. Eventually, he created the "Chef Joe Randall Cooking School" where he preached the gospel of authentic southern cuisine to two generations during its 16-year tenure. He has multiple honors, founded the Edna Lewis Foundation to commemorate her contributions, and was a founding board member of Southern Food Alliance. As a student and teacher of hospitality all his life, Chef Joe, and host, Brad Johnson, walk through some of the unique history and Chef's attempts to elevate the visibility of African Americans in the culinary industry. We hear first-hand knowledge of cooking with the legendary Edna Lewis, Leah Chase and Patrick Clark, all trailblazers in the culinary world. Chef Joe also explains the complicated relationship that African Americans have with the hospitality industry, being pigeonholed into cooking "Soul Food", and the impact of not being recognized as contributors to American cuisine over the years. He implores young people seeking a culinary career to go the extra mile in order to know your craft and rise in the industry. Recognizing that opportunities are opening up, we applaud this trailblazing, warm, kind spirit so generous with his wisdom and guidance, fighting for his community and highlighting other's success over a lifetime. * * * Please follow @CornerTableTalk on Instagram and Facebook For more information on host Brad Johnson or to join our mailing list, please visit: https://postandbeamhospitality.com/ For questions or comments, please e.mail: info@postandbeamhospitality.comSee omnystudio.com/listener for privacy information.See omnystudio.com/listener for privacy information.

In today's conversation, Dario sits with celebrated community activist, restauranter, and poet, Omar Tate. Hailing from West Philadelphia, Omar's work reminds us of our vulnerabilities when we live in the worlds of whiteness, power, and privilege. Honeysuckle, his fine dining pop-up experience turned community center and cafe, uses food as an antidote to these worlds and a portal into Black and afrocentric ideology, resiliency, and design.  In this episode we explore the reality of racism in the kitchen with the joys of new babies named Jupiter. Known for truth telling, Omar shares the lessons he's learned about fatherhood, why he serves every guest his iteration of red Kool-aid, and how he distinguishes between the lies Black people are taught about ourselves from the truths of our own stories.    We mentioned: https://www.penguinrandomhouse.com/books/100921/the-taste-of-country-cooking-by-edna-lewis/ (A Taste of Country Cooking) by Edna Lewis  https://www.bloomsbury.com/us/high-on-the-hog-9781608191277/ (High on the Hog) by Jessica B Harris  https://kevinyoungpoetry.com/the-grey-album.html (The Grey Album: on the Blackness of Blackness) by Kevin Young  http://honeysucklephl.com/ (Honeysuckle) on the interwebs https://www.instagram.com/honeysuckle_projects/ (Honeysuckle) on the metaverse of Instagram https://www.instagram.com/coltrane215/ (Omar Tate)  This conversation was recorded on March 30, 2021.   Original Music composed by Dario Calmese, Show Art by River Wildmen, Social Art by Stéphane Lab, production Carmen D. Harris, Vicky Garcia, Dario Calmese 

In 2020, Dawn Davis, took the reins as editor-in-chief of Bon Appétit along with Condé Nast's other food brands including Epicurious, Healthyish, and Basically, across digital, video, OTT, social and print platforms. In doing so, she made history as the first woman of color to hold this position. Acknowledged as "a book world star" by the New York Times in their coverage of the appointment, Dawn's editorial vision is directing a new chapter at the 65-year-old publication. Each year in October, Bon Appétit celebrates the "Hot Ten", a list of America's Best New Restaurants in its Restaurant Issue. This year, under Dawn's guidance, the Restaurant Issue was redefined and is reflective of the times. The issue honors "the restaurants, people and organizations that gave us hope with a brand-new awards list, Heads of the Table." The issue celebrates the resilience, variety of food, and the people who make them run, the ones that sprang up or pivoted during the pandemic to help their communities and others in the industry who needed it most, from giving opportunities to the formerly incarcerated to feeding neighbors. Dawn spent decades as an accomplished publisher and author, with a passion for food and culture. Her prolific publishing career at 37 Ink, a Simon & Schuster imprint, included bestselling and award-winning titles: Heads of the Colored People by Nafissa Thomas-Spires, winner of the 2019 Whiting Award; the National Book Award finalist, Never Caught: The Washingtons' Relentless Pursuit of Their Runaway Slave; Ona Judge by Erica Armstrong Dunbar; and several New York Times bestsellers , including Tough Love: My Story of the Things Worth Fighting For by Susan Rice; The Butler: A Witness to History by Wil Haygood, later becoming a major motion picture directed by Lee Daniels; The Misadventures of Awkward Black Girl by Issa Rae that helped pave the way for her tv show, Insecure; and I Can't Make This Up by Kevin Hart. Her time at HarperCollins, overseeing the Amistad imprint, resulted in publishing numerous well-known, highly acclaimed authors, including Edward P. Jones, author of the Pulitzer Prize-winning novel, The Known World; Attica Locke, author of Black Water Rising; and Chris Gardner, author of The Pursuit of Happyness, that also became a major motion picture starring Will Smith. Her passion for food culture is exhibited in the first cookbook she acquired, Recipe of Memory: Five Generations of Mexican Cuisine by Mary Lau Valle and Victor M. Valle, and was nominated for two Julia Child Cookbook Awards and a James Beard Award. As an author, Dawn wrote If You Can Stand the Heat: Tales from Chefs and Restaurateurs profiling some of the most dynamic chefs of the times including Edna Lewis, Bobby Flay, Anthony Bourdain, Michael McCarthy, Patricia Williams and Linda Rodriguez. Listen in as Dawn and host, Brad Johnson, discuss some of the featured people, stories and recipes in the October issue of Bon Appétit: The Restaurant Issue, along with a variety of other topics including: Dawn's journey that led to publishing, some of her favorite Martha's Vineyard places to visit; reflections from time spent in Nigeria; the significance of a high-profile restaurant going meatless; expanding the dialogue around African American cuisine's contribution to American cuisine; her cookbook collection; and stories about the interesting chefs she included in the book she authored. Join us! *** Please follow @CornerTableTalk on Instagram and Facebook For more information on host Brad Johnson or to join our mailing list, please visit: https://postandbeamhospitality.com/ For questions or comments, please e.mail: info@postandbeamhospitality.com See omnystudio.com/listener for privacy information.See omnystudio.com/listener for privacy information.See omnystudio.com/listener for privacy information.

Edna Lewis helped define refined southern cooking for generations, and her cookbook from the 1970s,  The Taste of Country Cooking, is considered an American classic. We talk about one of her newly reissued cookbooks -- and her legacy. Plus, you've been invited to dinner, but you can't show up empty handed. We've got some ideas for food gifts that anybody would love.

EP #030: Therese Nelson of Black Culinary History Chef Therese Nelson is a proud Newark, NJ native where she was born and raised in its historic Weequaic section. She is a suma cume laude graduate of Johnson and Wales University where she holds degrees in Hospitality Management and Culinary Arts. In addition to her culinary life Therese is the founder and culinary curator of Black Culinary History, an organization she founded in 2008 as a way to connect chefs of color to preserve black heritage throughout the African culinary diaspora, to promote and share the work of her colleagues, and to preserve the legacy being constructed by black chefs for this next generation.   Subscribe to The Chef Rock Xperiment Apple | Google | Spotify | Stitcher   What ya' don't know… Where Chef Therese got her start! I didn't guess this either.   What she's doing right now... “I wanted to feel more inspired. I needed to feel more connected.” Freelance writing for a few sites, mainly taste.com Running Culinary Black History Private Chef “Rock Bottom” 2008 was the beginning of the economic implosion in America. Traditionally thinking would say that this wasn't the best time to start your own business. Therese shares her story on the process of starting her business this same year and the conversation with her Mother and Grandmother around “that old oak table” that eventually lead to her discovering her why. Powerful stuff! The ‘Light Bulb' Went Off “Edna Lewis told me in that book (https://amzn.to/2Xe8iau (The Taste of Country Cooking)), when I'm 18 years old, that black people have a birthright to American cooking.” “She told us that in the 70s and I received that message in the 90s.” On The Fly Biggest roadblock in your path? Me! The greatest rapper of all time? She went the Dr. Howard Conyers/author route and said https://amzn.to/2IbhHvQ (Countee Cullen) Fill in the blank with a habit: Without introversion I wouldn't be successful. The restaurant industry needs conscience. What is you why? “I love this industry like an adult loves their partner. I respect this industry. I require the truth. I require more of myself and more of this industry. The truth is that we built this industry. We built this country, but especially this industry. We need to be more clear and conscious of how we our engage our work. It's too precious.” Books & Resources Mentioned: Taste of Country Cooking by Edna Lewis   https://amzn.to/2N8YlX1 (Farming While Black: Soul Fire Farm's Practical Guide to Liberation on the Land by Leah Penniman) https://amzn.to/2DIkqYl (Freedom Farmers by Dr. Monica White) https://www.youtube.com/watch?v=_0o0F5G6068 (Dr. Monica White Keynote-Black Farmers, Food Security and Justice)   Connect with Chef Therese Nelson Website-https://www.blackculinaryhistory.com/ Facebook Twitter Instagram   Subscribe to The Chef Rock Xperiment!   Shoot me an email to let me know what you thought of the show! tcrx@rocksolidfood.com

In this fourth episode of our third season we had the pleasure of speaking with Chef Rhonda Russell! Chef Rhonda is the only African American woman to hold the title of Executive Chef of Wine Arts, in the US. In our conversation we talked about: How growing up in Lake Charles, Louisiana has influenced her wines Working to teach kids about healthy eating habits Tasting Blinfolded! Picking Mayhaw's Lodi, CA So much more! Chef Rhonda's Bio Chef Rhonda Russell is an Executive Chef of Wine Arts, Winemaker and owner of Taste Collection Cellars. As the only African American woman to carry this title in the U.S. she works tirelessly to not only teach, educate and demystify food and wine lovers on unique flavor pairings and combinations she is also passionate about educating children on the love of good food. Chef Rhonda volunteers monthly to teach fourth graders in Houston, Texas how to cook their own food using fresh, healthy and local ingredients. She also just launched the Taste the World subscription box – a subscription box for worldly wine lovers where she can share her extensive wine and food knowledge with the public. Born and raised in the deep food culture of Louisiana, it didn't take long for Chef Rhonda to discover her passion for food. Many of her best childhood memories revolve around food and days spent absorbing every bit of knowledge from her grandmother's kitchen and dishes, lots of dishes. With her passion for food ignited, Rhonda pursued formal training at the Culinary Business Academy in Rio Rancho, New Mexico, earning the title of a Certified Personal Chef. Rhonda then began a career as a personal Chef in her city of Houston, Texas, with a focus on Creole and Cajun cooking. Shortly thereafter, she began training at the International Wine Guild, completing her studies in Old World and New World wine regions and earning the title, Executive Chef of Wine Arts and Winemaker. With her advanced knowledge of food and wine, Chef Rhonda enjoys finding ways to bring out the superb taste in a wide array of food through colorful food combinations and inspired wine pairings. Her keen sense of taste brought her to create her own wine collection, Taste Collection Cellars. Chef Rhonda's passion is to educate and demystify both wine and the food that first sparked her imagination, Creole and Cajun cooking. Chef Rhonda is a member of the world renowned United States Personal Chefs Association, James Beard Foundation, The Wine & Food Foundation of Texas and the International Wine Guild as a Certified Sommelier. She also appeared, as a contestant on Food Network's “Cooks vs Cons” in 2016 on Season 2. The Last Five Sips: If money were no object, what bottle of wine would you splurge on and why? Any wine produced from Chateau Lafite-Rothschild Who would you love to share a bottle with, living or deceased? Edna Lewis and Leah Chase What are some of the things you do or read to keep up to speed on what is happening in the wine industry? Oxford Companion to Wine and Wine Atlas What advice would you give you your 22 year old self? Walk in your Purpose When you finish your day and sit down with your favorite glass of wine, what is on your music playlist? Lindsey Webster and Damien Escobar How you can connect with Chef Rhonda online and on Social Media: Online: www.tastebychefrhonda.com Facebook: @tastebychefrhonda Instagram: @taste_by_chef_rhonda Instagram: @tastecollectioncellars Twitter: @tastebychef Resource Links: https://www.southernliving.com/fruits/berries/what-is-a-mayhaw https://www.amazon.com/Oxford-Companion-Wine-Companions/dp/0198705387/ref=sr_1_1?ie=UTF8&qid=1519146554&sr=8-1&keywords=oxford+companion+to+wine https://www.amazon.com/World-Atlas-Wine-7th/dp/1845336895/ref=la_B000APTSNU_1_1?s=books&ie=UTF8&qid=1519146626&sr=1-1 https://ednalewisfoundation.org http://www.dookychaserestaurant.com/about/chef http://www.lindseywebstermusic.com/ http://dameesco.com/