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2 episodes with hog a culinary journey
Episode Description: Jessica B. Harris may have been born and raised in New York City, but she has Tennessee roots through her father and has spent much of her life split between homes in the Northeast and the South – specifically New Orleans. For more than fifty years, she has been a college professor, a writer, and a lecturer, and her many books have earned her a reputation as an authority on food of the African Diaspora, as well as a lifetime achievement award from the James Beard Foundation. A few years back, Netflix adapted her book, High on the Hog: A Culinary Journey from Africa to America, into a 4 part docuseries. And I'm very proud to say that she's a longtime contributor to Southern Living with a regular column called The Welcome Table. This episode was recorded in the Southern Living Birmingham studios, and Sid and Jessica talked about her mother's signature mac and cheese, the cast-iron skillet she'd be sure to save if ever her house were on fire, and her dear friend, the late New Orleans chef Leah Chase. For more info visit: southernliving.com/biscuitsandjam Biscuits & Jam is produced by: Sid Evans - Editor-in-Chief, Southern Living Krissy Tiglias - GM, Southern Living Lottie Leymarie - Executive Producer Michael Onufrak - Audio Engineer/Producer Jeremiah McVay - Producer Learn more about your ad choices. Visit podcastchoices.com/adchoices
Jessica B. Harris may have been born and raised in New York City, but she has Tennessee roots through her father and has spent much of her life split between homes in the Northeast and the South – specifically New Orleans. For more than fifty years, she has been a college professor, a writer, and a lecturer, and her many books have earned her a reputation as an authority on food of the African Diaspora, as well as a lifetime achievement award from the James Beard Foundation. A few years back, Netflix adapted her book, High on the Hog: A Culinary Journey from Africa to America, into a 4 part docuseries. And I'm very proud to say that she's a longtime contributor to Southern Living with a regular column called The Welcome Table. This episode was recorded in the Southern Living Birmingham studios, and Sid and Jessica talked about her mother's signature mac and cheese, the cast-iron skillet she'd be sure to save if ever her house were on fire, and her dear friend, the late New Orleans chef Leah Chase. For more info visit: southernliving.com/biscuitsandjam Biscuits & Jam is produced by: Sid Evans - Editor-in-Chief, Southern Living Krissy Tiglias - GM, Southern Living Lottie Leymarie - Executive Producer Michael Onufrak - Audio Engineer & Editor/Producer Jeremiah McVay - Producer Jennifer Del Sole - Director of Audio Growth Strategy & Operations Learn more about your ad choices. Visit podcastchoices.com/adchoices
On this episode, Cat Shieh, a Caliornian transplant to Chicago and former ethnic studies professor, discusses her hesitancy when people ask for recommendations and recommend books to her. She's not afraid to drink the haterade, give a hot take, and make me guess what her answer is going to be to my questions. We talk about sad books (about reality) and some of our shared pet peeves about the reading world. Here is the Claudia Rankine excerpt that Cat read on the episode. Books mentioned in this episode: What Betsy's reading: Ædnan by Linnea Axelsson, trans. Saskia Vogel Catalina by Karla Cornejo Villavicencio Books Highlighted by Cat: High on the Hog: A Culinary Journey from Africa to America by Jessica B. Harris NYC Basic Tips and Etiquette by Nathan Pyle A Problem From Hell: America and the Age of Genocide by Samantha Power Hold These Truths by Jeanne Sakata Red State Revolt: The Teacher's Strike Wave and Working-Class Politics by Eric Blanc Pruitt-Igoe by Bob Hansman Transgender 101: A Simple Guide to a Complex Issue by Nicholas Teich White Kids: Growing Up with Privilege in a Racially Divided America by Margaret Hagerman The Wind Done Gone by Alice Randall The Picture of Dorian Grey by Oscar Wilde All books available on my Bookshop.org episode page. Other books mentioned in this episode: Everything I Learned, I Learned in a Chinese Restaurant: A Memoir by Curtis Chan Citizen: An American Lyric by Claudia Rankine I Was Their American Dream: A Graphic Memoir by Malaka Gharib Authentic Mexican: Regional Cooking from the Heart of Mexico by Rick Bayless Braiding Sweetgrass: Indigenous Wisdom, Scientific Knowledge and the Teachings of Plants by Robin Wall Kimmerer Braiding Sweetgrass for Young Adults: Indigenous Wisdom, Scientific Knowledge and the Teachings of Plants by Robin Wall Kimmerer The Sympathizer by Viet Thanh Nguyen White Fragility: Why It's So Hard for White People to Talk about Racism by Robin Diangelo Ghosts in the Schoolyard: Racism and School Closings on Chicago's South Side by Eve L. Ewing Strange Planet by Nathan W. Pyle How to Be An Anti-Racist by Ibram X. Kendi We Want to Do More Than Survive: Abolitionist Teaching and the Pursuit of Educational Freedom by Bettina Love Serve the People; Making Asian America in the Long Sixties by Karen L. Ishizuka & Jeff Chang Dear America: Notes of an Undocumented Citizen by Jose Antonio Vargas The Latinos of Asia: How Filipino Americans Break the Rules of Race by Anthony Christian Ocampo
Our region is dotted with ghost towns - places that were once full of culture and community and now barely inhabited. Sometimes the change comes from environmental shifts, but sometimes the causes are man-made. In the next part of the series “Place, Erased,” the Gulf States Newsroom's Drew Hawkins brings us to a Louisiana town where Black residents are feeling as though they must leave, because of toxic pollution from nearby petrochemical plants. But these residents are still fighting for the remains of their displaced town. Just a few weeks ago, we brought you a conversation about deaths behind bars. Today, we're discussing the opposite: Life beyond bars. At least, that's the title of a new photovoice exhibit that delves into the lives of formerly incarcerated people, in their own voices. The exhibit, which was created with the Formerly Incarcerated Transitions Clinic, opens today at Southern University in New Orleans. Dr. Anjali Niyogi, a professor at Tulane University and director of the FIT Clinic, and Desiree' Morrison, a participant in the project, tell us more about the exhibit and the message they hope it sends. It's officially November, a time when harvest-centric events celebrate Louisianans' love of food. What better time to talk about pigs – a source of food integral to Louisiana's traditions? For centuries, pig roasts have been a way for Louisiana communities to ensure an animal was used in its entirety – and that a whole community would be fed. From boudin to barbeque, pork has been part of culinary traditions passed through the generations across the state. Jessica B. Harris, author of “High on the Hog: A Culinary Journey from Africa to America” tells us more about the history of pig roasts and pork-eating in Louisiana. Today's episode of Louisiana Considered was hosted by Adam Vos. Our managing producer is Alana Schreiber and our assistant producer is Aubry Procell. Our engineer is Garrett Pittman. You can listen to Louisiana Considered Monday through Friday at 12 and 7 p.m. It's available on Spotify, Google Play, and wherever you get your podcasts. Louisiana Considered wants to hear from you! Please fill out our pitch line to let us know what kinds of story ideas you have for our show. And while you're at it, fill out our listener survey! We want to keep bringing you the kinds of conversations you'd like to listen to. Louisiana Considered is made possible with support from our listeners. Thank you!See omnystudio.com/listener for privacy information.
On this week's show: Protecting a body of water by giving it a legal identity, intentional destruction of methane by the oil and gas industry is less efficient than predicted, and the latest book in our series on science and food First up on the podcast this week, Staff Writer Erik Stokstad talks with host Sarah Crespi about why Spain has given personhood status to a polluted lagoon. Also on the show this week is Genevieve Plant, an assistant research scientist at the University of Michigan, Ann Arbor, in the Department of Climate and Space Sciences and Engineering. Genny and Sarah talk about methane flaring—a practice common in the oil and gas industry—where manufactures burn off excess methane instead of releasing it directly into the atmosphere. Research flights over several key regions in the United States revealed these flares are leaky, releasing five times more methane than predicted. In this month's installment of books on the science of food and agriculture, host Angela Saini talks with culinary historian and author Jessica B. Harris about her book High on the Hog: A Culinary Journey from Africa to America. This week's episode was produced with help from Podigy. [Image: Jeff Peischl/CIRES/NOAA; Music: Jeffrey Cook] [alt: methane flares with podcast overlay symbol] Authors: Sarah Crespi; Angela Saini, Erik Stokstad Episode page: https://www.science.org/doi/10.1126/science.adf0584 About the Science Podcast: https://www.science.org/content/page/about-science-podcast See omnystudio.com/listener for privacy information.
On this week's show: Protecting a body of water by giving it a legal identity, intentional destruction of methane by the oil and gas industry is less efficient than predicted, and the latest book in our series on science and food First up on the podcast this week, Staff Writer Erik Stokstad talks with host Sarah Crespi about why Spain has given personhood status to a polluted lagoon. Also on the show this week is Genevieve Plant, an assistant research scientist at the University of Michigan, Ann Arbor, in the Department of Climate and Space Sciences and Engineering. Genny and Sarah talk about methane flaring—a practice common in the oil and gas industry—where manufactures burn off excess methane instead of releasing it directly into the atmosphere. Research flights over several key regions in the United States revealed these flares are leaky, releasing five times more methane than predicted. In this month's installment of books on the science of food and agriculture, host Angela Saini talks with culinary historian and author Jessica B. Harris about her book High on the Hog: A Culinary Journey from Africa to America. This week's episode was produced with help from Podigy. [Image: Jeff Peischl/CIRES/NOAA; Music: Jeffrey Cook] [alt: methane flares with podcast overlay symbol] Authors: Sarah Crespi; Angela Saini, Erik Stokstad Episode page: https://www.science.org/doi/10.1126/science.adf0584 About the Science Podcast: https://www.science.org/content/page/about-science-podcast See omnystudio.com/listener for privacy information.
On this episode, Malaika and Harleigh discuss some elements of their heritage and home cooking of Jamaican food. Is it possible to scale Jamaican food to a commercial level? Are there any good Jamaican restaurants in London? Follow the podcast for updates and video content at on Instagram! You can follow Harleigh on Instagram here, and follow Malaika right here. High on the Hog: A Culinary Journey from Africa to America (Book): https://amzn.to/3BQ84MN Malaika's 5 Top Tips for Authentic Jamaican Jerk Chicken at home: https://youtu.be/Gep-UPv4eT4
Nancie McDermott is back with us this week to continue our talk about facing uncomfortable truths, how white ignorance serves evil, and how we need to shut up, listen and learn! Start by watching “Reconstruction: America After the Civil War” on your local PBS station. https://www.pbs.org/show/reconstruction-america-after-civil-war/ Excerpted from Nancie's Anti-Racism Facebook page: “I'm Nancie McDermott, a white woman born and raised in North Carolina. I started this group as a place to look at how powerfully and stealthily racism and anti-Blackness are woven into our systems and institutions…We can move toward creating a place of justice and safety; of compassion and respect, of equity with opportunity for everyone. Knowing the truth can strengthen us to speak up, take action, examine our perspectives, and change things that seemed immovable. Silence means consent, so let's be loud and clear about where we are now, how we got here, where we want to go, and who we want to be: A nation of liberty and justice for all.” Nancie's links: Facebook: https://www.facebook.com/NancieMcDermott Nancie's Anti-Racism Page: https://www.facebook.com/groups/435086244410173 YouTube: https://www.youtube.com/channel/UCMeXbPSB2545WygzQxUOcTQ/featured Instagram: https://www.instagram.com/nanciemacpix/ Pinterest: https://www.pinterest.com/nanciestable/ Twitter: https://twitter.com/nanciestable Nancie's Resources: READ: Cookbooks and food books (in order of publication): BRAND NEW BOOK on Juneteenth! Watermelon and Red Birds: A Cookbook for Juneteenth and Black Celebrations, by Nicole Taylor https://www.amazon.com/Watermelon-Red-Birds-Juneteenth-Celebrations/dp/1982176210 https://www.simonandschuster.com/books/Watermelon-and-Red-Birds/Nicole-A-Taylor/9781982176211 Cheryl Day's Treasury of Southern Baking, by Cheryl Day https://www.amazon.com/Cheryl-Days-Treasury-Southern-Baking/dp/1579658415/ref=sr_1_1?crid=35TSRNNF4ZWZW&keywords=treasury+of+southern+baking&qid=1654185620&s=books&sprefix=treasury+of+southern+baking%2Cstripbooks%2C57&sr=1-1 Life Is What You Bake It: Recipes, Stories, and Inspiration for Baking Your Way to the Top, by Vallery Lomas https://www.amazon.com/Life-What-You-Bake-Inspiration-ebook/dp/B08PY8ZTVB Jubilee: Recipes from Two Centuries of African American Cooking, by Toni Tipton-Martin https://www.amazon.com/Jubilee-Recipes-Centuries-African-American-Cookbook/dp/1524761737/ref=pd_lpo_3?pd_rd_i=1524761737&psc=1 High on the Hog: A Culinary Journey from Africa to America, by Dr. Jessica B. Harris https://www.amazon.com/High-Hog-Culinary-Journey-America/dp/1608194507/ref=asc_df_1608194507/?tag=hyprod-20&linkCode=df0&hvadid=312068104930&hvpos=&hvnetw=g&hvrand=613964457390760630&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=1021225&hvtargid=pla-512300006634&psc=1 WATCH: Available on streaming services High on the Hog Netflix Series When They See Us Directed by Ava Duvernay Selma Directed by Ava Duvernay Amazon Just Mercy Story of Attorney Bryan Stevenson, founder and director of Equal Justice Initiative (see below) Amazon Prime Black Panther Marvel hero T'Challa played by the late Chadwick Bozeman “I Am Not Your Negro” Documentary on James Baldwin Reconstruction: America After the Civil War PBS Documentary Series by Dr. Henry Louis Gates MORE RESOURCES: The Equal Justice Initiative https://eji.org/ https://eji.org/about/ Visit EJI's two locations in Montgomery AL: The National Memorial for Peace and Justice The Legacy Museum Sign up for Daily emails from EJI https://calendar.eji.org/sign-up The 1619 Project: A New American Origin Story, by Nikole Hannah-Jones https://www.amazon.com/1619-Project-Born-Water/dp/0593307356/ref=pd_bxgy_img_sccl_1/130-0109168-1434738?pd_rd_w=Vnpek&content-id=amzn1.sym.6b3eefea-7b16-43e9-bc45-2e332cbf99da&pf_rd_p=6b3eefea-7b16-43e9-bc45-2e332cbf99da&pf_rd_r=PNRP5942HGGKK4SDR2Z4&pd_rd_wg=crjZq&pd_rd_r=3b079be2-80eb-4c81-980e-8dd9e7d95863&pd_rd_i=0593307356&psc=1 Born on the Water (The 1619 Project), picture book by Nikole Hannah-Jones https://www.amazon.com/1619-Project-Born-Water/dp/0593307356/ref=pd_bxgy_img_sccl_1/130-0109168-1434738?pd_rd_w=Vnpek&content-id=amzn1.sym.6b3eefea-7b16-43e9-bc45-2e332cbf99da&pf_rd_p=6b3eefea-7b16-43e9-bc45-2e332cbf99da&pf_rd_r=PNRP5942HGGKK4SDR2Z4&pd_rd_wg=crjZq&pd_rd_r=3b079be2-80eb-4c81-980e-8dd9e7d95863&pd_rd_i=0593307356&psc=1 Women Beyond a Certain Age is an award-winning weekly podcast with Denise Vivaldo. She brings her own lively, humorous, and experienced viewpoint to the topics she discusses with her guests. The podcast covers wide-ranging subjects of importance to older women. SHOW LINKS Website: https://womenbeyond.podbean.com Join our Facebook group: https://www.facebook.com/groups/WomenBeyond/ Follow our Facebook page: https://www.facebook.com/WomenBeyond/ Instagram: https://www.instagram.com/womenbeyondacertainage/ Episode archive: https://womenbeyond.podbean.com Email us: WomenBeyond@icloud.com Denise Vivaldo is the host of WBACA. Her info lives here: https://denisevivaldogroup.com/ More of Denise's info is here: https://denisevivaldo.com Cindie Flannigan is the producer WBACA. Her info lives here: https://linktr.ee/cindieflannigan Denise and Cindie's books: https://www.amazon.com/Denise-Vivaldo/e/B001K8QNRA%3Fref=dbs_a_mng_rwt_scns_share Find us on Podbean, Apple Podcasts or wherever you listen! https://womenbeyond.podbean.com/e/culture-and-cakes-with-nancie-mcdermott/
The wonderful Nancie McDermott is with us this week. We talk cakes and anti-racism. Excerpted from Nancie's Anti-Racism Facebook page: “I'm Nancie McDermott, a white woman born and raised in North Carolina. I started this group as a place to look at how powerfully and stealthily racism and anti-Blackness are woven into our systems and institutions…We can move toward creating a place of justice and safety; of compassion and respect, of equity with opportunity for everyone. Knowing the truth can strengthen us to speak up, take action, examine our perspectives, and change things that seemed immovable. Silence means consent, so let's be loud and clear about where we are now, how we got here, where we want to go, and who we want to be: A nation of liberty and justice for all.” Nancie's links: Facebook: https://www.facebook.com/NancieMcDermott Nancie's Anti-Racism Page: https://www.facebook.com/groups/435086244410173 YouTube: https://www.youtube.com/channel/UCMeXbPSB2545WygzQxUOcTQ/featured Instagram: https://www.instagram.com/nanciemacpix/ Pinterest: https://www.pinterest.com/nanciestable/ Twitter: https://twitter.com/nanciestable Nancie's Resources: READ: Cookbooks and food books (in order of publication): BRAND NEW BOOK on Juneteenth! Watermelon and Red Birds: A Cookbook for Juneteenth and Black Celebrations, by Nicole Taylor https://www.amazon.com/Watermelon-Red-Birds-Juneteenth-Celebrations/dp/1982176210 https://www.simonandschuster.com/books/Watermelon-and-Red-Birds/Nicole-A-Taylor/9781982176211 Cheryl Day's Treasury of Southern Baking, by Cheryl Day https://www.amazon.com/Cheryl-Days-Treasury-Southern-Baking/dp/1579658415/ref=sr_1_1?crid=35TSRNNF4ZWZW&keywords=treasury+of+southern+baking&qid=1654185620&s=books&sprefix=treasury+of+southern+baking%2Cstripbooks%2C57&sr=1-1 Life Is What You Bake It: Recipes, Stories, and Inspiration for Baking Your Way to the Top, by Vallery Lomas https://www.amazon.com/Life-What-You-Bake-Inspiration-ebook/dp/B08PY8ZTVB Jubilee: Recipes from Two Centuries of African American Cooking, by Toni Tipton-Martin https://www.amazon.com/Jubilee-Recipes-Centuries-African-American-Cookbook/dp/1524761737/ref=pd_lpo_3?pd_rd_i=1524761737&psc=1 High on the Hog: A Culinary Journey from Africa to America, by Dr. Jessica B. Harris https://www.amazon.com/High-Hog-Culinary-Journey-America/dp/1608194507/ref=asc_df_1608194507/?tag=hyprod-20&linkCode=df0&hvadid=312068104930&hvpos=&hvnetw=g&hvrand=613964457390760630&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=1021225&hvtargid=pla-512300006634&psc=1 WATCH: Available on streaming services High on the Hog Netflix Series When They See Us Directed by Ava Duvernay Selma Directed by Ava Duvernay Amazon Just Mercy Story of Attorney Bryan Stevenson, founder and director of Equal Justice Initiative (see below) Amazon Prime Black Panther Marvel hero T'Challa played by the late Chadwick Bozeman “I Am Not Your Negro” Documentary on James Baldwin Reconstruction: America After the Civil War PBS Documentary Series by Dr. Henry Louis Gates MORE RESOURCES: The Equal Justice Initiative https://eji.org/ https://eji.org/about/ Visit EJI's two locations in Montgomery AL: The National Memorial for Peace and Justice The Legacy Museum Sign up for Daily emails from EJI https://calendar.eji.org/sign-up The 1619 Project: A New American Origin Story, by Nikole Hannah-Jones https://www.amazon.com/1619-Project-Born-Water/dp/0593307356/ref=pd_bxgy_img_sccl_1/130-0109168-1434738?pd_rd_w=Vnpek&content-id=amzn1.sym.6b3eefea-7b16-43e9-bc45-2e332cbf99da&pf_rd_p=6b3eefea-7b16-43e9-bc45-2e332cbf99da&pf_rd_r=PNRP5942HGGKK4SDR2Z4&pd_rd_wg=crjZq&pd_rd_r=3b079be2-80eb-4c81-980e-8dd9e7d95863&pd_rd_i=0593307356&psc=1 Born on the Water (The 1619 Project), picture book by Nikole Hannah-Jones https://www.amazon.com/1619-Project-Born-Water/dp/0593307356/ref=pd_bxgy_img_sccl_1/130-0109168-1434738?pd_rd_w=Vnpek&content-id=amzn1.sym.6b3eefea-7b16-43e9-bc45-2e332cbf99da&pf_rd_p=6b3eefea-7b16-43e9-bc45-2e332cbf99da&pf_rd_r=PNRP5942HGGKK4SDR2Z4&pd_rd_wg=crjZq&pd_rd_r=3b079be2-80eb-4c81-980e-8dd9e7d95863&pd_rd_i=0593307356&psc=1 Women Beyond a Certain Age is an award-winning weekly podcast with Denise Vivaldo. She brings her own lively, humorous, and experienced viewpoint to the topics she discusses with her guests. The podcast covers wide-ranging subjects of importance to older women. SHOW LINKS Website: https://womenbeyond.podbean.com Join our Facebook group: https://www.facebook.com/groups/WomenBeyond/ Follow our Facebook page: https://www.facebook.com/WomenBeyond/ Instagram: https://www.instagram.com/womenbeyondacertainage/ Episode archive: https://womenbeyond.podbean.com Email us: WomenBeyond@icloud.com Denise Vivaldo is the host of WBACA. Her info lives here: https://denisevivaldogroup.com/ More of Denise's info is here: https://denisevivaldo.com Cindie Flannigan is the producer WBACA. Her info lives here: https://linktr.ee/cindieflannigan Denise and Cindie's books: https://www.amazon.com/Denise-Vivaldo/e/B001K8QNRA%3Fref=dbs_a_mng_rwt_scns_share Find us on Podbean, Apple Podcasts or wherever you listen! https://womenbeyond.podbean.com/e/more-stephanie-hersh-more-fun/ https://podcasts.apple.com/us/podcast/women-beyond-a-certain-age-podcast/id1430084217?i=1000563116865
According to Heritage Radio Network, there's perhaps no greater expert on the food and foodways of the African Diaspora than Doctor Jessica B. Harris. She is the author of twelve critically acclaimed cookbooks documenting the foods and foodways of the African Diaspora including Iron Pots and Wooden Spoons: Africa's Gifts to New World Cooking, Sky Juice, and Flying Fish Traditional Caribbean Cooking, The Welcome Table: African-American Heritage Cooking, The Africa Cookbook: Tastes of a Continent, Beyond Gumbo: Creole Fusion Food from the Atlantic Rim. Harris also conceptualized and organized The Black Family Reunion Cook Book. Her book, High on the Hog: A Culinary Journey from Africa to America, was the International Association for Culinary Professionals 2012 prize winner for culinary history. Her most recent book is My Soul Looks Back: A Memoir. In her more than four decades as a journalist, Dr. Harris has written book reviews, theater reviews, travel, feature, and beauty articles too numerous to note. She has lectured on African-American food and culture at numerous institutions throughout the United States and abroad and has written extensively about the culture of Africa in the Americas, particularly the foodways. In the most recent edition of the Encyclopedia of American Food and Drink, author John Mariani cites Harris as the ranking expert on African American Foodways in the United States. --- Send in a voice message: https://anchor.fm/afrosandknivespod/message Support this podcast: https://anchor.fm/afrosandknivespod/support
Rick brought a list today and we went through it. I wanted to let you all know about Nichelle Stephens and her podcast and email newsletter. Email Newsletter: https://nichelle.substack.com/ Podcast https://podcasts.apple.com/us/podcast/nichelle-newsletter-podcast/id1513445424 High on the Hog: A Culinary Journey from Africa to America Jessica Harris Local Bookshop: https://bookshop.org/books/high-on-the-hog-a-culinary-journey-from-africa-to-america/9781608194506 Amazon: https://amzn.to/3xc3Bzs Watch on Netflix: https://www.netflix.com/title/81034518 Caralina Gold Rice from Anson Mills https://www.ansonmills.com/products/23 https://neeva.com/ ad free search engine FireFox Browswer & VPN https://www.mozilla.org/en-US/ EFF Electronic Frontier Foundation Plug Ins: https://www.eff.org/pages/tools ODNS DNS over HTTPS Discount coupon for Rad Power Bikes: https://www.talkable.com/x/IeJbX6 Support GardenFork, become a monthly supporter on Patreon: http://patreon.com/gardenfork Start your Amazon shopping here: https://amazon.com/shop/gardenfork Get My GardenFork Email Newsletter: https://www.gardenfork.tv/sign-up-for-our-email-newsletter/ GF Sweaters and T Shirts https://teespring.com/stores/gardenfork-2 Email me: radio@gardenfork.tv Watch us on YouTube: www.youtube.com/gardenfork GardenFork's Facebook Discussion group: https://www.facebook.com/groups/1692616594342396/ Produced by Sean O'Neil http://seaninbrooklyn.com/ GardenFork Radio is produced by GardenFork Media LLC in Brooklyn, NY ©2021 All Rights Reserved GardenFork Media LLC Music is licensed from Unique Tracks and AudioBlocks.
In the 62nd episode of Truer Words, we speak with Camryn Garrett about journalism, film, writing for teens as a teen (and young adult), and DIRTY DANCING. Camryn is the author of two young adult novels, FULL DISCLOSURE and OFF THE RECORD. Camryn can be found on Twitter @dancingofpens and Instagram @camryngwrites. Her website is camryngarrett.com. Mentioned in this Episode: #1000wordsofsummer on Twitter #1000wordsofsummer/Craft Talk newsletter by Jami Attenberg Jami Attenberg Film at Lincoln Center World of Wong Kar-Wai In the Mood for Love Chungking Express Criterion Channel High on the Hog: How African American Cuisine Transformed America High on the Hog host Stephen Satterfield Magnolia Plantation Michael Twitty High on the Hog: A Culinary Journey from Africa to America by Jessica D. Harris Legacy by Nora Roberts One Last Stop by Casey McQuiston Red White and Royal Blue by Casey McQuiston Mare of Easttown Dirty Dancing Girls5eva Rutherford Falls We Are Lady Parts We Can't Keep Meeting Like This by Rachel Lynn Solomon Our episode with Rachel Lynn Solomon The Ex Talk by Rachel Lynn Solomon Weather Girl by Rachel Lynn Solomon We Can't Let Physical Media Die by Kieran Fisher Dr. Quinn Medicine Woman Time for Kids Reporters Nicola Yoon Jacqueline Woodson Almost Famous The Chris Farley Show on Saturday Night Live Shruti Ganguly NYU MBA/MFA program Spike Lee Kasi Lemmons Ang Lee Martin Scorsese Tamara Jenkins NYU MFA Acting shows The Princess Diaries by Meg Cabot Mike Nichols: A Life by Mark Harris Who? Weekly Leah Johnson The Movies That Made Us Eleanor Bergstein Love & Basketball About Us: Truer Words is created and produced by Melissa Baumgart and Kathryn Benson. Our music was composed by Mike Sayre, and our logo was designed by Marianne Murphy. You can follow us on Twitter @truerwordspod and on Instagram @truerwordspodcast. Contact us via our website, truerwordspodcast.com, or email us at truerwordspodcast@gmail.com.
Eat's Business #20Dans ce nouvel épisode de Eat's Business, la revue de presse du Business de la Bouffe, Olivier Frey et Daniel Coutinho reviennent sur la montée en force des climatariens, le départ d'Alain Ducasse du Plaza Athénée et un compte Twitter qui propose des repas à 1 euro.Dans cet épisode, sont aussi évoqués l'étiquetage d'un score carbone, la nouvelle série d'alimentation Netflix et le regain de consommation des œufs par les Français.Un nouveau régime alimentaire : les climatariensNew York Times, The Rise of the Climatarian, 20/05/2021Focus sur une nouvelle catégorie de consommateurs : les climatariens (un terme qui est apparu pour la première fois en 2015 dans un article du New York Times). Il s’agit de consommateurs qui mangent des aliments en tenant compte de leur empreinte carbone et de leur niveau d'émission. Ainsi, ils s'en tiennent aux fruits et légumes de saison produits dans leur région, évitent la viande provenant d'élevages industriels (ils ne sont donc pas végétariens mais privilégient plutôt l’agneau et le poulet plutôt que le boeuf) et recherchent des ingrédients locaux parce qu'ils ont une empreinte carbone plus faible.Pour faire leurs choix, les climatariens peuvent même s’appuyer sur une appli spécialement conçue pour eux : Kuri, qui propose des recettes climatariennes. Aux Etats-Unis, des chaînes de restaurants fast-casual comme Just Salad ou Chipotle, marquent sur leurs menus les articles qui s'inscrivent dans ce régime (voir par exemple ici et ici).Il existe également des marques qui se disent respectueuses du climat, comme Moonshot, qui fabrique une gamme de crackers à partir d'ingrédients cultivés de manière régénérative et qui met en avant son bilan carbone neutre. L’entreprise a même lancé Planet FWD, qui vend un "logiciel de durabilité" pour aider les autres entreprises alimentaires à calculer l'impact environnemental de leurs produits.Bientôt un score carbone affiché sur les aliments ?Food Navigator, “Carbon score is the next big thing,” predicts CGC co-head, industry experts gathered by FoodBytes!, 13/05/2021Selon des experts réunis par FoodBytes ! lors d'une récente table ronde sur la transparence dans la chaîne d'approvisionnement, l'étiquetage carbone pour les aliments et les boissons pourrait arriver plus vite que prévu et pourrait même bientôt avoir plus d'influence sur les consommateurs que d'autres certifications populaires.Les acteurs présents ont tout d’abord fait le constat d’un trop plein de certifications et de logos en tout genre sur les produits agroalimentaires, avec parfois jusqu’à “quatre ou cinq certifications différentes”.Mais selon Ben Fishman, codirecteur de CGC Ventures, “le score carbone est la prochaine grande innovation” pour les consommateurs. Ces derniers veulent en effet de plus en plus savoir combien de carbone a été utilisé pour produire un article ou un aliment. Est-il à émission neutre en carbone ? A-t-il été réduit de 25 % ?De plus, d’après une étude publiée récemment dans la revue Food Policy, les marques qui s'empressent d'apposer un label carbone sur leurs emballages pourraient être récompensées par les consommateurs qui se tournent vers les produits ayant un impact moindre sur le climat.Selon l’article il y a déjà de nombreux acteurs du secteur de l'alimentation et des boissons qui adressent cette nouvelle demande des consommateurs et s'en servent pour se démarquer de la concurrence. Ainsi, Horizon Organic (une filiale de Danone) communique sur ses efforts pour devenir positif en matière de carbone d'ici 2025. De son côté, Bright Future Foods (filiale de Post Holdings) s'est récemment associée à la société EverGrain pour créer Airly Oat Cloud, qu'ils décrivent comme le “tout premier snack climatiquement positif”. L’article précise également qu’Unilever, Mondelez International et Oatly envisagent tous un étiquetage carbone.Les Français couvent leurs œufsLSA, Les œufs séduisent toujours les Français, 20/05/2021Les oeufs font partie des grands gagnants de la pandémie de Covid-19.En effet, pendant le 1er confinement de mars 2020 les ventes d’oeuf ont explosé (il s’est vendu 611 millions d’œufs de mars à avril 2020, soit 185 millions de plus qu’à la même période en 2019). Au global, sur toute l’année 2020, la France a produit 15,7 milliards d’œufs (en hausse de 4,9 % par rapport à 2019).Et, comme l’explique LSA, 90 % des consommateurs qui ont augmenté ou maintenu leur niveau d’achat d’œuf pendant la crise, envisagent de le conserver. Les ventes d’oeufs sont d’ailleurs toujours en progression en ce début d’année 2021 avec une hausse de 4% sur les mois de janvier et février par rapport à janvier-février 2019.Autre fait notable observé sur ces deux premiers mois de 2021 : les ventes d’œufs standards sont en baisse de 13,2% par rapport à 2020 alors que les œufs issus d’élevage au sol sont en progression de 30,2 % en volume, ceux de plein air de 15,8 %, les bio de 3,8 et les Label Rouge de 2,1 %.L’article précise également que la filière a atteint plus rapidement que prévu son objectif de 1 poule sur 2 en mode d’élevage alternatif. Prévu initialement pour 2022, l’objectif a été atteint dès 2019 avec 53 % de poules élevées en alternatif. Et en 2020 la proportion est même montée à 64 %.Au niveau des innovations, l’article souligne également les progrès réalisés en matière de bien-être animal, notamment pour éviter le broyage des poussins avec des solutions telles que le sexage in ovo, des élevages de males souches actuelles ou encore l’élevage de mâles de souches mixtes à sélectionner. Mais la filière précise que ces innovations représentent un coût supplémentaire d’environ 75 millions d’euros par an.Alain Ducasse quitte le Plaza Athénée : Jean Imbert le reprendra-t-il ?Le Figaro “Alain Ducasse et le Plaza Athénée c’est fini”, 17/05/2021Alors que le chef Alain Ducasse et le palace de l’avenue Montaigne travaillaient en collaboration depuis 2000, le Plaza Athénée a annoncé le non-renouvellement du partenariat qui prendra fin le 30 juin prochain.Le chef a développé, depuis 2014, le concept avant-gardiste de "naturalité" autour de la trilogie légumes - céréales - poissons. Alain Ducasse cherche à proposer une alimentation plus en accord avec la nature et plus saine, qu'il a décliné en restauration rapide avec le concept Naturaliste.Mais Alain Ducasse ne rompt pas les ponts avec Dorchester Collection, groupe qui possède le Plaza Athénée ainsi que le Meurice et un hôtel parisien 5 étoiles. Alain Ducasse continue de superviser la partie haute gastronomie de l'établissement, dont les fourneaux sont confiés au chef deux étoiles, Amaury Bouhours. De plus, le chef conserve les fourneaux londoniens du restaurant Alain Ducasse at The Dorchester, couronné de 3 étoiles.Qui prendra la suite au Plaza ? Selon les murmures, le chef parisien Jean Imbert pourrait reprendre le flambeau ; ce qui peut refléter la volonté de cet hôtel de luxe de proposer une cuisine bistronomique et branchée, moins raffinée, mais aussi plus rentable.Alain Ducasse a d'autres projets en cours. Il s'est notamment associé à Stéphane Courbit pour un nouvel hôtel qui va ouvrir ses portes dans le pavillon du Grand Contrôle du château de Versailles.Netflix replace sur la carte l'héritage gastronomique américainThe Wall Street Journal Netflix’s ‘High on the Hog’ Centers Black Cooks in the Story of American Food, 21/05/2021Un article sur, "High on the Hog: How African American Food Transformed America", la nouvelle série Netflix consacrée à l’histoire de l’alimentation aux Etats-Unis. Cette dernière est basée sur le livre "High on the Hog : A Culinary Journey from Africa to America" de l’historienne de l'alimentation Jessica B. Harris et publié en 2011.Comme l’explique l’article en introduction “pendant des années, l'histoire de la nourriture américaine a été principalement racontée comme une histoire de nourriture de blanc”. L’objectif de la série est donc d’amplifier l'œuvre de Jessica B. Harris et de mettre en lumière un riche héritage d'ingéniosité culinaire qui continue d'évoluer dans les foyers, les cuisines et les restaurants noirs, en Afrique et aux États-Unis.Dans le premier épisode, Jessica B. Harris et l’animateur de l’émission Stephen Satterfield voyagent au Bénin. Ils y suivent notamment une formation sur le riz et le gombo dans un marché local. Dans les épisodes suivants, M. Satterfield retourne aux États-Unis et invite les téléspectateurs à examiner le savoir-faire africain et le travail forcé qui ont permis de construire la lucrative industrie du riz des deux Etats de Caroline.Cuisiner 1 repas pour 1 euro tous les joursLe Parisien, VIDÉO. 1 repas, 1 euro : des recettes de cuisine simples, saines et pas chères qui cartonnent sur Twitter, 22/05/2021Zoom sur un compte Twitter qui est devenu un phénomène en à peine quelques semaines. Derrière le compte @1repas1euro, qui compte désormais quasiment 40 000 followers se cache Marina, une étudiante en psychologie.Elle propose par exemple des menus complets qu’elle a dénommé « anti-charge mentale » qui sont prévus pour une semaine entière et comprennent quatre repas (petit-déjeuner, déjeuner, goûter et dîner) par jour, toujours à un euro maximum le plat.Elle explique qu’à travers sa démarche elle souhaite « redonner envie aux gens de cuisiner autre chose que des pâtes au gruyère. De leur redonner le goût pour la cuisine variée et à moindre coût ». Si vous avez des étudiants dans votre entourage n’hésitez pas à leur conseiller de suivre ce compte, il a le mérite d’en remettre un certain nombre à la cuisine.Découvrez l’émission Eat’s Businesshttps://businessofbouffe.com/podcast-eats-businessPour vous abonner à la newsletter Eat’s Businesshttps://businessofbouffe.com/revue-de-presse-eats-business-newsletter
Today marks the debut of a groundbreaking Netflix series based on Dr. Jessica B. Harris’s book, 'High on the Hog: A Culinary Journey from Africa to America.' Published 10 years ago, the book was optioned by Karis Jagger and Fabienne Toback, two friends who could see Dr. Harris’s story about African American food culture, traditions, and ingredients living beyond the printed page. The result is the four-part 'High on the Hog,' which takes viewers on an emotional and lushly visual journey from Benin in West Africa to cities and counties across the United States. Dr. Harris, a historian, retired professor, and author of more than a dozen books joins us to talk about 'High on the Hog' and what it means to see her work both transformed and celebrated. In the second half of the show, we’re joined by the executive producers of the show, Karis Jagger and Fabienne Toback of Hey Sistah.
Dr. Jessica B. Harris, award-winning food historian and one of the world’s leading experts on the foodways of African Diaspora, and Klancy Miller, Founder of For the Culture magazine and author of Cooking Solo, join Julia to discuss the first issue of For the Culture, legacy, money, and more.Dr. Harris is the author of twelve critically acclaimed, essential cookbooks including Iron Pots and Wooden Spoons: Africa’s Gifts to New World Cooking, Sky Juice and Flying Fish: Traditional Caribbean Cooking, The Welcome Table: African-American Heritage Cooking, The Africa Cookbook, and High on the Hog: A Culinary Journey from Africa to America. She’s also the author of My Soul Looks Back, a memoir published in 2017 that combines her powerful writing with her remarkable stories about her relationships with people like Dr. Maya Angelou, Nina Simone, and James Baldwin. My Soul Looks Back was a finalist for the PEN/Open Book Award. In 2020, Dr. Harris received a Lifetime Achievement Award from the James Beard Foundation.In January of this year, 2021, Dr. Harris appeared on the cover of the first ever issue of For The Culture, a a biannual printed food magazine that celebrates Black women and femmes in food and wine. The stories in For the Culture are about Black women throughout the diaspora, written by Black women and photographed and illustrated by Black women.For the culture was founded by Klancy Miller, a writer and pastry chef who trained and worked at Le Cordon Bleu in Paris. Klancy is the author of the cookbook Cooking Solo: The Fun of Cooking for Yourself.Helpful follow-up links:For more about Dr. Harris and her work, head here and also head here.To listen to Dr. Harris in conversation with Elle Simone-Scott on The Walk-In, head here.For more about For the Culture and to order your copy, head here.To follow For the Culture on Instagram, head here.For more about Klancy and Cooking Solo, her cookbook, head here.For more about Julia's new book Simply Julia, head here.For a signed copy of Simply Julia, head here to order from Oblong Books.For all of the details about Julia's upcoming virtual book tour, head here.For more episodes of Keep Calm and Cook On, head here.For more about Oxo, head here.
Denise Frasier and Theo Hilton discuss this upcoming event. "Join Gulf South Writer in the Woods Ladee Hubbard and culinary historian Jessica Harris for a discussion of Hubbard’s new novel, "The Rib King" on Tuesday, January 26, 2021 at 6pm CT. Hubbard works to deconstruct painful African American stereotypes and offers a fresh and searing critique on race, class, privilege, ambition, exploitation, and the seeds of rage in America in this intricately woven and masterfully executed historical novel, set in the early twentieth century, that centers around the Black servants of a down-on-its heels upper-class white family. Elegantly written and exhaustively researched, "The Rib King" is an unsparing examination of America’s fascination with Black iconography and exploitation that redefines African American stereotypes in literature. In this powerful, disturbing, and timely novel, Ladee Hubbard reveals who people actually are, and most importantly, who and what they are not. Ladee Hubbard served as the 2019-2020 Gulf South Writer in the Woods, a program of A Studio in the Woods and the New Orleans Center for the Gulf South that supports the creative work, scholarship and community engagement of writers examining the Gulf South region. --- Ladee Hubbard is the author of "The Talented Ribkins" which received the 2018 Ernest J. Gaines Award for Literary Excellence. Her writing has appeared in Guernica, The Times Literary Supplement, Arkansas International, Copper Nickel and Callaloo among other venues. She is a recipient of a 2016 Rona Jaffe Foundation Writers’ Award and has also received fellowships from Art Omi, the Sacatar Foundation, the Sustainable Arts Foundation, Hedgebrook, and the Virginia Center for the Creative Arts among other places. Born in Massachusetts and raised in the U.S. Virgin Islands and Florida, she currently lives in New Orleans with her husband and three children. Jessica B. Harris is an award-winning food historian and one of the world’s leading experts on African Diaspora cooking. She is the author of the memoir, "My Soul Looks Back" (Simon & Schuster, 2017) about her youth in Harlem in the Seventies, where her social circle included James Baldwin, Toni Morrison, Maya Angelou, Nina Simone and other leading black intellectuals and artists of the time. She is the author of twelve critically acclaimed cookbooks documenting the foods and foodways of the African Diaspora as well, including "Iron Pots and Wooden Spoons: Africa’s Gifts to New World Cooking", "Sky Juice and Flying Fish Traditional Caribbean Cooking", "The Welcome Table: African-American Heritage Cooking", "The Africa Cookbook: Tastes of a Continent", and "Beyond Gumbo: Creole Fusion Food from the Atlantic Rim". Harris also conceptualized and organized "The Black Family Reunion Cookbook". Her book, "High on the Hog: A Culinary Journey from Africa to America", was the International Association for Culinary Professionals 2012 prize winner for culinary history. For more information, please contact Regina Cairns at 504-314-2854 or rcairns@tulane.edu"
L’évidence n’apparaît qu’à celui qui souhaite voir, il en va ainsi des traditions, du patrimoine, de l’héritage, des dons de l’Afrique au monde. La cuisine « noire » est aux racines des saveurs du nouveau monde, de tout un hémisphère, de la Nouvelle-Orléans à Bahia, à Cuba, Port-au-Prince, Kingston ou Pointe-à-Pitre. Une main noire La cuisine africaine a transformé le monde. Ses traditions culinaires transmises oralement, son savoir-faire, ses potagers, sa cuisine : Les fils et filles d’Afrique déportés de force lors de la traite négrière ont emporté avec eux un peu de leur terre, et certainement la sagesse de leurs ancêtres. « La cuisine noire américaine est une cuisine faite par des Noirs. Elle est à la base même de la cuisine américaine. Par exemple, avec l’esclavage, mes aïeux, étaient à la base de la chaîne alimentaire. Ils avaient à planter, à récolter, préparer, préserver, cuisiner, servir à table, tout ça sans que les gens ne leur en soient gré. En Chine, un dicton parle de la main du wok, l’ustensile. La main de la cuisinière ou du cuisinier est toujours dans la casserole pour ainsi dire. Il y a eu une transformation légère mais progressive et vraie, du goût américain surtout du sud des États-Unis, mais aussi du goût de l’hémisphère. Dans la cuisine cubaine, c’est indéniable : il y a la main noire ! On peut parler du Brésil, sans parler de la cuisine de Bahia, on n'a pas parlé du Brésil. Si on parle du Brésil sans parler d’Azeite de dende, d’huile de palme ? On n'a pas parlé du Brésil. Des causas du Pérou, des haricots rouges de Jamaïque, ou de Cuba, d’Haïti ou de Louisiane. Si on prend du recul et que l’on observe ces indices, forcément la conclusion s’impose : bien sûr que la cuisine africaine, la cuisine des Noirs a eu un apport. Et c’est mondial ». L’histoire est encore méconnue, peu évoquée, oubliée des médias, mais il a aujourd’hui une ouverture et une curiosité inédite, notamment des arrières petits-enfants d’émigrés africains, avides de comprendre et de découvrir leurs racines et l’Afrique de leurs ancêtres, dépassant souvent les réticences et les « complexes » de leurs aînés. Avec :- Jessica B. Harris est professeur de langues au Queens Collège à New York (CUNY), historienne de l’alimentation, fondatrice de l’Institut pour l’étude des cultures culinaires de Dillard University à la Nouvelle-Orléans, et auteur d’une vingtaine d’ouvrages, et dernièrement « Vintage postcards from the african world : In the dignity of their work and the joy of their play », publié aux presses Universitaires du Mississipi.Son site- Anto Cocagne est chef, cuisinière, traiteur, organisatrice du festival We Eat Africa, auteur de « Goûts d’Afrique » avec Aline Princet, aux éditions Mango. Pour aller plus loin - Le podcast – savoureux et intelligent – de Jessica B. Harris : My welcome table.- High on the Hog: A Culinary Journey from Africa to America, Jessica B. Harris - Bloomsbury Publishing USA, January 11, 2011 - Iron Pots & Wooden Spoons: Africa's Gifts to New World Cooking, Jessica B. Harris. Simon & Schuster, February 3, 1999 - The Africa Cookbook: Tastes of a Continent, Jessica B. Harris. Simon and Schuster, 1998- Russel, Malinda. A Domestic Cook Book: Containing a careful selection of useful receipts for the kitchen by Malinda Russel, a free woman of Color. Paw Paw MI 1866. Programmation MusicaleOkra de Olu DAraPrincesse d’Afrique du rappeur gabonais, Lord Epony Ndong
A very special episode of Radio Cherry Bombe takes place at Heritage Radio Network with guest host Klancy Miller. Joining Klancy is Jessica B. Harris and Sara Franklin to talk about the lasting effects of Edna Lewis on Southern cuisine. According to Heritage Radio Network, there’s perhaps no greater expert on the food and foodways of the African Diaspora than Doctor Jessica B. Harris. She is the author of twelve critically acclaimed cookbooks documenting the foods and foodways of the African Diaspora including Iron Pots and Wooden Spoons: Africa’s Gifts to New World Cooking, Sky Juice and Flying Fish Traditional Caribbean Cooking, The Welcome Table: African American Heritage Cooking, The Africa Cookbook: Tastes of a Continent, Beyond Gumbo: Creole Fusion Food from the Atlantic Rim. Harris also conceptualized and organized The Black Family Reunion Cook Book. Her most recent book, High on the Hog: A Culinary Journey from Africa to America, was the International Association for Culinary Professionals 2012 prize winner for culinary history. In her more than three decades as a journalist, Dr. Harris has written book reviews, theater reviews, travel, feature, and beauty articles too numerous to note. She has lectured on African-American food and culture at numerous institutions throughout the United States and Abroad and has written extensively about the culture of Africa in the Americas, particularly the foodways. In the most recent edition of the Encyclopedia of American Food and Drink, author John Mariani cites Harris as the ranking expert on African American Foodways in the country. An award winning journalist, Harris has also written in numerous national and international publications ranging from Essence to German Vogue. She’s a contributing editor at Saveur and drinks columnist and contributing editor at Martha’s Vineyard magazine. In 2012, she began a monthly radio show on Heritage Radio Network, My Welcome Table, that focuses on Food. Travel, Music, and Memoir. Klancy Miller is a writer and pastry chef deeply fascinated by all things French. After graduating from Columbia University and working in international development in French Polynesia, she earned a Diplôme de Pâtisserie at Le Cordon Bleu Paris. Klancy stayed in Paris to apprentice in the pastry kitchen at the Michelin-starred Taillevent restaurant, and was later hired by Le Cordon Bleu Paris to join the recipe development team. During this time, Klancy was featured on Food Network’s Recipe for Success in an episode about American culinary professionals in Paris. Now in New York and Philadelphia, she continues to write about food. She was a commentator on the Cooking Channel’s show Unique Sweets and has been a contributor to the online magazine Food Republic. When she’s not writing or cooking, Klancy takes hip-hop dance classes, throws waffle parties, obsesses about her next vacation, and searches for the perfect cookie. Sara Franklin is a writer, oral historian, and food studies scholar. She is the editor and commissioner of the upcoming book Edna Lewis: At the Table with an American Original, a volume of original essays about the celebrated Southern food chef and cookbook author. The essays, written by both food-world stars and family members, explore personal memories of Lewis as well as her cultural legacy. Jessica B. Harris called the book “as close to meeting Miss Edna as one can get.” Before pursuing her PhD in Food Studies at New York University, Sarah worked as a full time farmer, a restaurant reviewer, and sustainable agriculture policy advocate. She currently teaches courses on food culture and writing at NYU's Gallatin School for Individualized Study and via the NYU Prison Education Initiative at Wallkill Correctional Facility. Heritage Radio Network On Tour is powered by Simplecast.
Culinary historian Jessica B. Harris appears at the 2011 National Book Festival. Speaker Biography: Culinary historian Jessica B. Harris is an authority on the culinary culture of the African diaspora. She has shared her knowledge with audiences at the Smithsonian Institution, the Museum of Natural History in New York and the California Academy of Sciences. Her 11th book is "High on the Hog: A Culinary Journey from Africa to America (Bloomsbury). Harris has written for most of the major food magazines, including Gourmet, Food & Wine, Cooking Light, Saveur and Eating Well, and she is a contributing editor at Saveur and American Legacy.
Culinary historian Jessica B. Harris is an authority on the culinary culture of the African diaspora. She has shared her knowledge with audiences at the Smithsonian Institution, the Museum of Natural History in New York and the California Academy of Sciences. Her 11th book is "High on the Hog: A Culinary Journey from Africa to America (Bloomsbury). Harris has written for most of the major food magazines, including Gourmet, Food & Wine, Cooking Light, Saveur and Eating Well, and she is a contributing editor at Saveur and American Legacy.
Sheryl welcomes Jessica Harris in this episode. She's professor of English at Queens College-CUNY, Scholar in residence in the Ray Charles Chair in African American culture at Dillard University in New Orleans, linguist, writer and culinary historian. Her latest book, "High on the Hog: A Culinary Journey from Africa to America" has just been published by Bloomsbury. Journalist Sheryl McCarthy talks with newsmakers about their sources of inspiration. She has private conversations about public affairs issues with the people who report on them and those who ARE the story. The subjects range from global warming issues to domestic ones. Watch more at www.cuny.tv/series/onetoone
Celebrated throughout the United States since 1865, June 19th is marked by lots of good food with a particular emphasis on the colors red, yellow, and green. Kim & Leigh go behind the scenes to explore and learn more about Juneteenth and its tasty traditions.In 2021, the federal government of the United States added a new national holiday on June 19 - Juneteenth National Independence Day (aka Juneteenth). This day, celebrated around the United States since 1865, marks the completed emancipation of enslaved Black and African-African people within the state of Texas and the last of the Confederate States. With its marked colors of red, yellow, and green, Juneteenth food traditions honor African-American foodways while evoking the diverse diaspora of cultures of enslaved people brought to the United States. Leigh and Kim dive into the color significance of the foods to discuss how they bring hope, vision, and power of community to Juneteenth celebrants.Sources We Found Helpful for this Episode What to Eat on Juneteenth Serious EatsDr Fredrick Douglass OpieToni TiptonYahoo News Interview with Carla Hall and Marcus SamuelssonHigh on the Hog NetflixBooks We Think You'll Enjoy ReadingHog and Hominy Soul Food from Africa to America by Dr. Fredrick Douglass OpieBlack Smoke African-Americans and the United States of BBQ by Adrian MillerHigh on the Hog: A Culinary Journey from Africa to America by Jessica B. HarrisRecipes You Really Need to TryCorn bread by Chef Curl ArdeeSouthern Corn Salad by Black People's Recipes Grits by The Soul Food PotSweet Potato Pie from Whisk It Real Gud Sweet Potato Cheesecake from Lenox BakeryCandied Yams by Simply LakitaPeas and Rice from Maple PointsBlack Eyed Pea Salad from Savor and SageBlack Eyed Peas and Sweet Potato Salad by Sweet SavantBraised Collard Greens from Tia Mowry Collard Green Salad from Black Girls Who Brunch Coconut Collard Greens from Open Invitation EntertainmentSmothered Okra with Chicken and Smoked Sausage from Food is Love Made EdibleTranscript
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