Podcast appearances and mentions of jessica b. harris

A Kwanzaa Keepsake and Cookbook was first published in 1995, a few decades after the seven-day festival was created in 1966. Written by culinary historian and author Jessica B. Harris, the book explores the holiday's history, traditions, rituals, and food–and in 2024, Harris released an updated version of her original guide. In today's episode, she joins Here & Now's Scott Tong for a conversation about the meaning of the seven symbols and principles of Kwanzaa. They also discuss the way the cookbook's recipes reflect Harris' daily cooking style, the origins of techniques like deep frying, and the centrality of improvisation to African American culture.To listen to Book of the Day sponsor-free and support NPR's book coverage, sign up for Book of the Day+ at plus.npr.org/bookofthedayLearn more about sponsor message choices: podcastchoices.com/adchoicesNPR Privacy Policy

Zanny Minton Beddoes, Editor-in-Chief of The Economist, looks back on the year in world news. Then Mara Kardas-Nelson's book "We Are Not Able to Live in the Sky" explores whether microcredit hurts more than it helps. Microfinancing was once hailed in the U.S. as the ultimate bipartisan solution to global poverty. And we talk to Jessica B. Harris, the author of "A Kwanzaa Keepsake and Cookbook" on the first night of Kwanzaa.Learn more about sponsor message choices: podcastchoices.com/adchoicesNPR Privacy Policy

Restaurant critic Bill Addison recruited Jenn Harris to help him divide and conquer as they determined LA's best restaurants. Culinary historian Jessica B. Harris lays out the symbolism and traditions of Kwanzaa. Adeena Sussman continues her mother's tradition of Shabbat and shares a recipe for her grandmother's potato kugel. Chef Brian Polcyn knows his way around a meat pie. Rose Levy Beranbaum preaches the glory of cake.

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

It's been a minute, but Candice Springer, assistant director for WBUR CitySpace, is back to give you the low down on what's happening in the city this December. After a quick recap of the biggest musical movie event of the year ("Wicked"), here's what Candice recommends: Out and About in Boston Massachusetts Independent Comics Expo (MICE) Now in its 15th year, MICE is New England's longest-running independent comics expo. At this totally free event there is something for everyone: workshops for artists of all levels, panel discussions and, of course, a marketplace where you can peruse comics and other work by dozens of independent artists -- just in time for holiday shopping! At Boston University's Fuller Building, Dec. 7 to 8. A Nostalgic Night with Macaulay Culkin This is the first of two opportunities to see "Home Alone" in Boston this holiday season. On Sunday, Dec. 15, head over to the Chevalier Theater in Newton for a screening of the holiday movie classic, and an exclusive moderated talk with Kevin himself, Macaulay Culkin. 'Home Alone' in concert Can't make it to the movies before Christmas? We don't blame you. Luckily, the Boston Pops is giving "Home Alone" its own treatment with a live score just after the holidays at Symphony Hall on Dec. 27, 28 and 29. This Month at WBUR CitySpace Curated Cuisine: Historian Jessica B. Harris on the culinary and cultural traditions of Kwanzaa James Beard Award-winning culinary historian Jessica B. Harris joins Tamika R. Francis, founder of Food & Folklore, for a conversation about the updated edition of her book, “A Kwanzaa Keepsake and Cookbook: Celebrating the Holiday with Family, Community and Tradition.” Additionally, guests will get to enjoy a spicy three-cheese mac and cheese, and holiday gingerbread with molasses whipped cream from the book after the event on Dec. 9. Ones to Watch: The Floor Lords empower local youth through the positivity of hip hop dance The Floor Lords, a Boston-based breakdancing crew, will perform at CitySpace on Dec. 11. After some dancing, they'll talk with WBUR arts reporter Arielle Gray about the crew's mission to empower local youth. Greater Boston's weekly podcast where news and culture meet.

For millions of Americans, the holiday season includes a tradition that starts after Christmas – Kwanzaa, the week-long celebration of African-American culture and history. Author and culinary historian Dr. Jessica B. Harris traces the history of Kwanzaa, its community rituals and the foods of the diaspora in her book, “A Kwanzaa Keepsake and Cookbook: Celebrating the Holiday with Family, Community, and Tradition.” It's our December selection for Bookmarked: The “Under the Radar” Book Club.

Dawn Burrell est athlète spécialiste de saut en longueur, médaillée d'or à Lisbonne aux championnats du monde, et concurrente pour les États-Unis aux Jeux olympiques de Sydney. L'athlétisme, comme la médecine, l'écriture, ou la justice vous colle à la peau et imprègne tous les aspects de votre vie, rien n'y échappe. Vous dormez, mangez, méditez, courez, pensez sport, athlétisme, performance, compétition. (Rediffusion) La vie de Dawn Burrell évoluait toute entière autour de sa carrière d'athlète jusqu'à ce qu'une blessure y mette un terme. Elle a dû se réinventer, chercher au plus profond d'elle-même ce qui lui apportait au moins autant que le sport et la cuisine fut sa réponse. La cheffe, afro-américaine, est restée à Houston au Texas, s'est formée jusqu'à entrer une nouvelle fois dans l'arène en disputant le concours de cuisine Top Chef aux États-Unis, finaliste dès sa première participation.Dawn Burrell a également été nominée pour le prix James Beard, qui récompense chaque année aux États-Unis une figure de la restauration mettant en lumière des communautés.Pour suivre Dawn Burrell sur les réseaux et son site.Merci à Nathalie Laporte pour la traduction française, Cécile Bonici pour la mise en ondes et le travail d'orfèvre, Victor Uhl pour la prise de son, Sophie Roy Sultan pour avoir rendu cette interview possible.► Pour aller plus loin James Beard Fundation Award La fête nationale de Juneteenth High on the Hog, de Jessica B Harris, et tous les autres livres de cette auteure, historienne et professeure aux États-Unis, spécialiste de l'alimentation High on the hog sur Netflix Les racines noires de la cuisine afro-américaine.

Dawn Burrell est athlète spécialiste de saut en longueur, médaillée d'or à Lisbonne aux championnats du monde, et concurrente pour les États-Unis aux Jeux olympiques de Sydney. L'athlétisme, comme la médecine, l'écriture, ou la justice vous colle à la peau et imprègne tous les aspects de votre vie, rien n'y échappe. Vous dormez, mangez, méditez, courez, pensez sport, athlétisme, performance, compétition. (Rediffusion) La vie de Dawn Burrell évoluait toute entière autour de sa carrière d'athlète jusqu'à ce qu'une blessure y mette un terme. Elle a dû se réinventer, chercher au plus profond d'elle-même ce qui lui apportait au moins autant que le sport et la cuisine fut sa réponse. La cheffe, afro-américaine, est restée à Houston au Texas, s'est formée jusqu'à entrer une nouvelle fois dans l'arène en disputant le concours de cuisine Top Chef aux États-Unis, finaliste dès sa première participation.Dawn Burrell a également été nominée pour le prix James Beard, qui récompense chaque année aux États-Unis une figure de la restauration mettant en lumière des communautés.Pour suivre Dawn Burrell sur les réseaux et son site.Merci à Nathalie Laporte pour la traduction française, Cécile Bonici pour la mise en ondes et le travail d'orfèvre, Victor Uhl pour la prise de son, Sophie Roy Sultan pour avoir rendu cette interview possible.► Pour aller plus loin James Beard Fundation Award La fête nationale de Juneteenth High on the Hog, de Jessica B Harris, et tous les autres livres de cette auteure, historienne et professeure aux États-Unis, spécialiste de l'alimentation High on the hog sur Netflix Les racines noires de la cuisine afro-américaine.

Dr. Jessica B. Harris is a food historian, author of the memoir High on the Hog (which became a popular Netflix series) and personal friend of James Baldwin. In this fascinating episode, she talks about Baldwin's move to France, the surprising and delightful role that food and hospitality played in his life and work, and what it was like to be roommates with Toni Morrison at Baldwin's house in France and listen to him read the first draft of If Beale Street Could Talk out loud for the first time. Then Baldwin historian Ed Pavlić explores the importance of the radical “Welcome Table” concept Baldwin created at his house in France. This podcast is a production of Penguin Random House Media + Knopf Publishing. It is hosted by Cree Myles, produced by Stephanie Bowen and Shalea Harris, edited by Clayton Gumbert, and executive produced by Trevor Baldwin.For more information and to get the deluxe centenary editions of James Baldwin's works, check out JamesBaldwinBooks.com, JamesBaldwin.info, and All Ways BlackListen to more podcasts from Penguin Random House:THIS IS TASTE, a food culture podcast CRIMINAL TYPES, a podcast featuring your favorite crime fiction authorsMARLON & JAKE READ DEAD PEOPLE, co-hosted by Marlon JamesBOOKS CONNECT US

Ice cream was invented more than two thousand years ago, but 19th-century Philadelphians played a significant role in revolutionizing the process. So how come we don't know about them? Host Trenae Nuri talks with food historian and co-host of the City Cast Las Vegas podcast Sarah Lohman about Philadelphia-style ice cream, and the women and Black culinary professionals whose innovations made it what it is today. Check out Sarah's latest book, “Endangered Eating: America's Vanishing Foods.” We also mentioned the Netflix series “High on the Hog: How African American Cuisine Transformed America” based on the book by Jessica B. Harris. Want some more Philly news? Then make sure to sign up for our morning newsletter Hey Philly. We're also on Twitter and Instagram! Follow us @citycastphilly. Have a question or just want to share some thoughts with the team? Leave us a voicemail or send us a text at 215-259-8170. Learn more about the sponsor of this July 10th episode: Babbel Interested in advertising with City Cast? Find more info here. Learn more about your ad choices. Visit megaphone.fm/adchoices

Kate and Molly speak with Lelani Lewis, a London born food stylist and culinary activist of Grenadian and Irish heritage now based in Amsterdam. Lelani shares how homesickness spurred her into a culinary career through pop-ups, where the idea for her debut cookbook came from as well as why she chose this title. She speaks about her desire to share the colorful, diverse nature of Caribbean food alongside its dark history and what she hopes readers will get from reading her book. She talks about working with a Dutch publisher, the unique editing and translation process, how she settled on her final recipe list and her ambitious new project. Hosts: Kate Leahy + Molly Stevens + Kristin Donnelly + Andrea NguyenEditor: Abby Cerquitella MentionsLelani LewisWebsiteInstagram Using food as a tool to reconcile history | Lelani Lewis | TEDxAmsterdamSalonJessica B HarrisNijgh Publishing, AmsterdamTra PublishingEpisode 25: Inside a Ukrainian Kitchen with Anna Voloshyna Visit the Everything Cookbooks Bookshop to purchase a copy of the books mentioned in the showCode Noir: Afro-Caribbean Stories and Recipes by Lelani LewisYou and I Eat the SameIron Pots & Wooden Spoons by Jessica B Harris

Dawn Burrell est athlète spécialiste de saut en longueur, médaillée d'or à Lisbonne aux championnats du monde, et concurrente pour les États-Unis aux Jeux Olympiques de Sydney. L'athlétisme, comme la médecine, l'écriture, ou la justice vous colle à la peau et imprègne tous les aspects de votre vie, rien n'y échappe. Vous dormez, mangez, méditez, courez, pensez sport, athlétisme, performance, compétition. La vie de Dawn Burrell évoluait toute entière autour de sa carrière d'athlète jusqu'à ce qu'une blessure y mette un terme. Elle a dû se réinventer, chercher au plus profond d'elle-même ce qui lui apportait au moins autant que le sport et la cuisine fut sa réponse. La cheffe, afro-américaine, est restée à Houston au Texas, s'est formée jusqu'à entrer une nouvelle fois dans l'arène en disputant le concours de cuisine Top Chef aux États-Unis, finaliste dès sa première participation.Dawn Burrell a également été nominée pour le prix James Beard, qui récompense chaque année aux États-Unis une figure de la restauration mettant en lumière des communautés.Pour suivre Dawn Burrell sur les réseaux et son site.Merci à Nathalie Laporte pour la traduction française, Cécile Bonici pour la mise en ondes et le travail d'orfèvre, Victor Uhl pour la prise de son, Sophie Roy Sultan pour avoir rendu cette interview possible.► Pour aller plus loin- James Beard Fundation Award- La fête nationale de Juneteenth - High on the Hog, de Jessica B Harris, et tous les autres livres de cette auteure, historienne et professeure aux États-Unis, spécialiste de l'alimentation.- High on the hog sur Netflix- Les racines noires de la cuisine afro-américaine.

Dawn Burrell est athlète spécialiste de saut en longueur, médaillée d'or à Lisbonne aux championnats du monde, et concurrente pour les États-Unis aux Jeux Olympiques de Sydney. L'athlétisme, comme la médecine, l'écriture, ou la justice vous colle à la peau et imprègne tous les aspects de votre vie, rien n'y échappe. Vous dormez, mangez, méditez, courez, pensez sport, athlétisme, performance, compétition. La vie de Dawn Burrell évoluait toute entière autour de sa carrière d'athlète jusqu'à ce qu'une blessure y mette un terme. Elle a dû se réinventer, chercher au plus profond d'elle-même ce qui lui apportait au moins autant que le sport et la cuisine fut sa réponse. La cheffe, afro-américaine, est restée à Houston au Texas, s'est formée jusqu'à entrer une nouvelle fois dans l'arène en disputant le concours de cuisine Top Chef aux États-Unis, finaliste dès sa première participation.Dawn Burrell a également été nominée pour le prix James Beard, qui récompense chaque année aux États-Unis une figure de la restauration mettant en lumière des communautés.Pour suivre Dawn Burrell sur les réseaux et son site.Merci à Nathalie Laporte pour la traduction française, Cécile Bonici pour la mise en ondes et le travail d'orfèvre, Victor Uhl pour la prise de son, Sophie Roy Sultan pour avoir rendu cette interview possible.► Pour aller plus loin- James Beard Fundation Award- La fête nationale de Juneteenth - High on the Hog, de Jessica B Harris, et tous les autres livres de cette auteure, historienne et professeure aux États-Unis, spécialiste de l'alimentation.- High on the hog sur Netflix- Les racines noires de la cuisine afro-américaine.

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.

Dr. Jessica B. Harris is renowned as the grande dame of African American cookbooks. One of the world's foremost historians, scholars, writers, and thinkers when it comes to food—and African American cooking in particular—she has, over the past 40 years, published 12 books documenting the foods and foodways of the African diaspora, including Hot Stuff (1985), Iron Pots and Wooden Spoons (1989), Sky Juice and Flying Fish (1991), The Welcome Table (1995), The Africa Cookbook (1998), and High on the Hog (2011)—the latter of which became a Netflix docuseries and, in turn, a New York Times bestseller. Through her cookbooks, her work, and her very being, Harris is a living testament to the polyvocal, far-reaching traditions and histories of African American food and culture.On the episode, Harris talks about her love of West African markets, her disregard for recipes despite being the author of numerous cookbooks, and the widely unrecognized yet critical differences between yams and sweet potatoes.Special thanks to our Season 7 sponsor, Van Cleef & Arpels.Show notes: [00:49] Dr. Jessica B. Harris[05:28] Harris's “French-Speaking Theater in Senegal” N.Y.U. Doctoral Dissertation[05:49] Carrie Sembène[07:45] Souvenirs du Sénégal by J. Gérard Bosio and Michel Renaudeau[10:17] R.A.W.[21:06] Hot Stuff (1985)[21:43] The Welcome Table (1995)[22:01] Iron Pots and Wooden Spoons (1989)[22:05] Sky Juice and Flying Fish (1991)[22:06] Tasting Brazil (1992)[23:12] The Africa Cookbook (1998)[23:15] Beyond Gumbo (2003)[23:28] Rum Drinks (2010)[23:56] Vintage Postcards From the African World (2020)[24:46] High on the Hog (2011)[25:46] High on the Hog Netflix Series[33:53] “African/American: Making the Nation's Table” Exhibition[33:57] Ebony Test Kitchen[34:00] Smithsonian National Museum of African American History and Culture[34:29] New York Botanical Garden[35:41] Stephen Satterfield[01:05:00] My Soul Looks Back (2018)[01:05:14] Maya Angelou[01:05:15] James Baldwin[01:05:16] Toni Morrison[01:05:17] Nina Simone[01:07:46] Yahdon Israel[01:09:29] Nancy Harmon Jenkins

Ben and Chris chat with Ren Navarro, the founder of Beer. Diversity. about the Craft Brewers Association, equity, diversity, and inclusion in beer, and the definition of “craft” (again, sorry). Plus we debate the merits of watching the world burn and Ben eats a burrito mid-podcast! Mentioned on this episode: - The Hundred Year-Old-Man Who Climbed Out the Window and Disappeared by Jonas Jonasson - A Man Called Ove by Fredrik Backman - High on the Hog by Jessica B. Harris

Jessica B. Harris (1948-present) is a journalist, cultural historian, and author. She has published twelve books about the foods and foodways of the African diaspora. Food has been a unifier for millennia, not just gathering people together to share a meal, but acting as a warm introduction to new histories and traditions. This February on Womanica, we're celebrating Tastemakers - the Black chefs, cooks, and food historians who created new foodways and preserved important culinary stories of the past. The impact of chefs like Pig Foot Mary, Mama Dip, and Georgia Gilmore stretch far beyond the culinary scene - uplifting their local communities and inspiring those who came after them. 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 Liz Smith, Grace Lynch, Maddy Foley, Brittany Martinez, Edie Allard, Lindsey Kratochwill, Adesuwa Agbonile, Carmen Borca-Carrillo, Taylor Williamson, Ale Tejeda, Sara Schleede, Abbey Delk, and Alex Jhamb Burns. Special thanks to Shira Atkins. Original theme music composed by Miles Moran.Follow Wonder Media Network:WebsiteInstagramTwitter

In 1966, Kwanzaa emerged as a holiday to strengthen Black folks' connection with their African roots. Although many celebrated in the 70s and 80s, Kwanzaa has seen a decline in popularity with only 4% of Black Americans observinging it today. Host Roy Wood Jr. sits with culinary historian and author, Dr. Jessica B. Harris, and segment director, Chinisha Scott, to help define Kwanzaa and provide modern ways to celebrate with friends and family. Watch the Original Segment: https://www.youtube.com/watch?v=0X-2t8e8o9w&t=237s See omnystudio.com/listener for privacy information.

Dr. Jessica B. Harris is the preeminent authority on the culinary culture of the African Diaspora.  Harris has spent over three decades studying African food and its migration.  To understand the rich and complex flavors of African American cuisine requires looking at the culinary cultures of the African continent and the slave trade that brought Africans to America. Harris 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 and The Welcome Table: African-American Heritage Cooking. Her most recent book is My Soul Looks Back: A Memoir. Netflix has just made a series based on Harris's seminal book “High on the Hog”. On May 13, 2021, Harris spoke with chef and author Samin Nosrat, whose book “Salt, Fat, Acid, Heat” was also made into a Netflix series.

Despite her work as a cookbook author, Dr. Jessica B. Harris isn't a fan of following recipes. Nonetheless, her books have made her an authority on the history of Black foodways, as well as their immense and under-appreciated impact on American cuisine and culture. Earlier this year, her 2011 book High on the Hog was the inspiration of a Netflix docu-series of the same name, in which she's prominently featured. This week on Food People, Bon Appétit editor-in-chief Dawn Davis sat down with the acclaimed writer and historian to discuss her earliest memories in the kitchen with her dietician mother, cooking for friends like James Baldwin and George Garin, and the best advice they have for people curious about cooking—spoiler alert: The advice is “start cooking." Stuff we talk about in this episode: - A list of Dr. Harris' literary works including Iron Pots and Wooden Spoons, Sky Juice and Flying Fish, and My Soul Looks Back - Dr. Jessica Harris' Red Rice recipe - Dr. Harris' New Orleans Restaurant recommendations:  - Upperline Restaurant Website - Bayona Restaurant Website  - Justine Restaurant Website  - Bywater American Bistro Website  - N7 Restaurant Website  - Dr. Jessica B. Harris' Guide to Black Culinary History  *(When you buy something through our links, we earn an affiliate commission.) Listen and subscribe at http://listen.bonappetit.com/foodpeople-trailer or wherever you get your podcasts: http://listen.bonappetit.com/foodpeople Apple Podcasts: http://listen.bonappetit.com/ba-apple Spotify: https://link.chtbl.com/ba-spotify Stitcher: http://listen.bonappetit.com/ba-stitcher Learn more about your ad choices. Visit podcastchoices.com/adchoices

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.

[REBROADCAST FROM March 1, 2022] A new museum exhibition in Harlem explores African American contributions to our national culinary identity. African/American: Making the Nation's Table, presented by the Museum of Food and Drink (MOFAD), will run until July 17 at The Africa Center at Aliko Dangote Hall. Curator and culinary historian Dr. Jessica B. Harris (Netflix's "High on the Hog," and recently one of Time's 100 most influential people) joins us to talk about the exhibition. 

A new museum exhibition in Harlem explores African American contributions to our national culinary identity. African/American: Making the Nation's Table, presented by the Museum of Food and Drink (MOFAD), will run from February 23 to June 19, 2022 at The Africa Center at Aliko Dangote Hall. Curator and culinary historian Dr. Jessica B. Harris (Netflix's "High on the Hog," and recently one of Time's 100 most influential people) joins us to talk about the exhibition. 

In honor of Black History Month, we're centering stories about Black and African American history, culture, and food. We'll explore the legacy of rice agriculture from the coasts of West Africa to the US, and the origins of Soul and Southern Food. Then, we're diving into barbecue and beer, and the black-owned business owners and their supporters striving to keep these traditions alive. Further Reading:This episode featured Season 2, Episode 4 of Fields. You can listen to this episode wherever you get your podcasts! (Apple Podcasts | Stitcher | Spotify | RSS)You can also subscribe to Fields on your favorite podcast platform and never miss an episode!  (Apple Podcasts | Stitcher | Spotify | RSS).Go here to learn more about Soul food and Southern food. To find out more about Adrian Miller's journey with Soul food, click here and to hear more of his interviews on Soul and southern food, click here and here.Learn more and apply to Kingsford Grilling's Preserve the Pit Program here. Read more about Dr. Howard Conyers, his research, and his prior media appearances here.Read more about the pandemic's impact on Black businesses here. And check out the New York Federal Reserve's study here.Listen to HRN's Black History Month Podcast Playlist: ​​Ancestral Foodways and Culinary Legacy.Keep Meat and Three on the air: become an HRN Member today! Go to heritageradionetwork.org/donate. Meat and Three is powered by Simplecast.

Dr. Jessica B. Harris is an award-winning culinary historian, cookbook author and journalist who specializes in the food and foodways of the African diaspora. She joins the show to discuss the opening of African/American: Making the Nation's Table, the new exhibition that opens up soon at MOFAD! See acast.com/privacy for privacy and opt-out information.

We spend the hour with the iconic, Dr. Jessica B. Harris, the groundbreaking scholar of African American food and author of High on the Hog.

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

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 

Avant-gardistes et savoureuses, les cuisines d'Afrique nous montrent le chemin contre la malbouffe planétaire ! Le chef cuisinier Alexandre Bella Ola nous explique dans «Mafé, yassa, et gombo» que 99% des produits consommés en Afrique sont bruts, sans transformations industrielles - quand les pays du Nord essaient de réduire le fossé qui sépare les producteurs des consommateurs. Pour saliver, le choix ne manque pas comme avec ce ndolé Egoussi-Ngondo, le crabe au gombo qui nous happe et nous attrape dès la couverture du livre, ou ce gali fôtô dont on essaiera de maîtriser le tour de main. Toutes les recettes sont tentantes et accessibles, y compris le sorbet mangue coulis piment végétarien qui nous fait de l'oeil. À toutes saveurs, dans les mots aussi, on se délecte des histoires qui accompagnent chaque recette, histoires intimes ou perles de cultures africaines.   Avec Alexandre Bella Ola, le chef de deux restaurants : Rio dos Camaraos à Montreuil, 55 rue Marceau et Moussa l'Africain, 21 rue Pierre Lescot à Paris, dans le quartier des Halles, son dernier livre : «Mafé, yassa et Gombo, La cuisine d'Alexandre» est publié aux Éditions First. Les photos sont signées de Grégoire Kalt, un connaisseur de l'Afrique et de ses cuisines.     Pour aller plus loin Dans les années 80, la cuisine africaine était absente des rayons des librairies françaises. Un livre ou deux se perdaient dans le rayon Cuisine du monde, coincés entre les cuisines marocaines et tunisiennes. Quelle joie de découvrir, depuis deux ans, ces rayons s'étoffer ! Ci-dessous, les derniers titres publiés et disponibles en librairie et sur le web : - BMK – éditions Hachette - Vegan, cuisine d'Afrique, de Marie Kacouchia, Éditions la Plage - Le goût de Cotonou, de Gorgiana Viou, Éditions Alain Ducasse - Goûts d'Afrique, d'Anto Cocagne et Aline Princet, éditions Mango - Petits plats Afro, de Rudy Lainé, éditions Marabout du monde - Cuisine actuelle de l'Afrique noire, d'Alexandre Bella Ola – Éditions First - Soul Food Équatoriale, de Leonora Miano, aux éditions du Nil – collection Exquis d'écrivains. - Au théâtre : « Autophagie, histoires de bananes, riz, tomates, cacahuètes, palmiers. Et puis des fruits, du sucre et du chocolat », d'Eva Doubia à Avignon, en juillet 2021, la pièce continue de vivre sa vie. Avec également, Alexandre Bella Ola : notre chef est aussi comédien ! - Le marché Dejean à Château Rouge – pour y trouver les ingrédients nécessaires aux recettes et pour le voyage ! Il s'agit du plus grand marché africain à ciel ouvert d'Europe. - À ne pas rater : sur Netflix, la série High on the Hog tirée du livre du professeur Jessica B Harris que nous avions reçu dans Le goût du monde.     Programmation musicale Le coq chante de Guy Zambo Marie Jeanne de Donny Elwood Mo Yaro de Lass.  

Despite her work as a cookbook author, Dr. Jessica B. Harris isn't a fan of following recipes. Nonetheless, her books have made her an authority on the history of Black foodways, as well as their immense and under-appreciated impact on American cuisine and culture. Earlier this year, her 2011 book High on the Hog was the inspiration of a Netflix docu-series of the same name, in which she's prominently featured. This week on Food People, Bon Appétit editor-in-chief Dawn Davis sat down with the acclaimed writer and historian to discuss her earliest memories in the kitchen with her dietician mother, cooking for friends like James Baldwin and George Garin, and the best advice they have for people curious about cooking—spoiler alert: The advice is “start cooking." Stuff we talk about in this episode: - A list of Dr. Harris' literary works including Iron Pots and Wooden Spoons, Sky Juice and Flying Fish, and My Soul Looks Back - Dr. Jessica Harris' Red Rice recipe - Dr. Harris' New Orleans Restaurant recommendations:  - Upperline Restaurant Website - Bayona Restaurant Website  - Justine Restaurant Website  - Bywater American Bistro Website  - N7 Restaurant Website  - Dr. Jessica B. Harris' Guide to Black Culinary History  *(When you buy something through our links, we earn an affiliate commission.) Listen and subscribe at http://listen.bonappetit.com/foodpeople-trailer or wherever you get your podcasts: http://listen.bonappetit.com/foodpeople Apple Podcasts: http://listen.bonappetit.com/ba-apple Spotify: https://link.chtbl.com/ba-spotify Stitcher: http://listen.bonappetit.com/ba-stitcher Learn more about your ad choices. Visit podcastchoices.com/adchoices

Over the course of fifty years and a dozen books, Dr. Jessica B. Harris has uncovered the ways that West African food, and African American people, have fundamentally shaped American cuisine. In 2011, when she published her book High on the Hog, this idea had received little attention. Today it's getting more recognition, including with a new Netflix series inspired by Dr. Harris's book. We talk with her about her own journey in making these connections between West Africa and America, and she offers advice to the new generation of Black scholars and writers exploring these links: “Look ahead. What do you see ahead?” // Get 500+ more great Sporkful episodes from our catalog and lots of other Stitcher goodness when you sign up for Stitcher Premium: www.StitcherPremium.com/Sporkful (promo code: SPORKFUL). Transcript available at www.sporkful.com.

“High on the Hog” is a new docuseries about Black culinary history. Based on the seminal book of the same name by Jessica B. Harris, it follows the host Stephen Satterfield as he travels from West Africa to the Deep South. Satterfield and Harris join Washington Post Live to discuss how African-American food has shaped our culinary landscape.

We chat with Dr. Jessica B. Harris about her seminal book "High on the Hog,'' which offers a diverse and complex history of African American cuisine—from the escape of George Washington's enslaved master chef to the birth of the catering industry. Plus, we investigate Korean television's obsession with Subway sandwiches, learn about the origins of egg-based idioms from Grant Barrett and Martha Barnette, and share the secret to making Turkish kebabs on your backyard grill. See acast.com/privacy for privacy and opt-out information.

If you enjoyed going back in time with The Shameless Chef while learning home cooking tips that are still relevant today, then you'll love the insights that A Taste of the Past has to offer. A Taste of the Past brings listeners on a journey through the history of food. Host and culinary historian Linda Pelaccio interviews authors, scholars and culinary chroniclers to discuss food culture from ancient Mesopotamia and Rome to the grazing tables and deli counters of today. Each week Linda explores the lively link between food cultures of the present and past.Episode 361 features an interview with culinary historian and foremost expert on the food and foodways of the African Diaspora, Dr. Jessica B. Harris. She joins Linda to talk about The Legacy Quilt, the centerpiece of a project celebrating Black contributions to American cuisine. It's all part of a major exhibition at the Museum of Food and Drink (MOFAD) entitled, African/American: Making the Nation's Table. Dr. Jessica B Harris also has a series on HRN: My Welcome Table. Subscribe to A Taste of the Past on your favorite podcast platform and never miss an episode!  (Apple Podcasts | Stitcher | Spotify | RSS). 

Dr. Jessica B. Harris is the preeminent authority on the culinary culture of the African Diaspora.  Harris has spent over three decades studying African food and its migration.  To understand the rich and complex flavors of African American cuisine requires looking at the culinary cultures of the African continent and the slave trade that brought Africans to America. Harris 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 and The Welcome Table: African-American Heritage Cooking. Her most recent book is My Soul Looks Back: A Memoir. Netflix has just made a series based on Harris's seminal book “High on the Hog”. On May 13, 2021, Harris spoke with chef and author Samin Nosrat, whose book “Salt, Fat, Acid, Heat” was also made into a Netflix series.

First up... SPECIAL season 2 premiered on Netflix globally on the 20th of this month ... and if you haven't checked it out yet... you probably should! Ryan is a gay millennial... who suffers from mild cerebral palsy in this semi-autobiographical comedy-drama series. AMERICAN CUISINE TRANSFORMED AMERICA is a four-episode docu-series... part Based on the book by food historian Jessica B. Harris.... this series will take you on a journey that ventures from Africa to the deep south.

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.

In this special episode, host Tiffani Rozier interviews culinary historian, college professor, author, and journalist--Dr. Jessica Harris. The new Netflix limited series, High on the Hog: How African American Cuisine Transformed America..set to premiere on May 26th, was inspired by and named for her incredible book: High on the Hog: a culinary journey from Africa to America. Dr. Harris' work is essential to studying cuisine and if you seek to gain deeper insight and understanding into Black life and foodways. The Netflix series is hosted by Whetstone Media founder Stephen Satterfield, who takes viewers on a culinary journey that ventures from Africa to the deep south— meeting the chefs, historians, and activists who are keeping centuries-old traditions alive. It's part culinary show, part travelogue. Directed by Academy Award winner Roger Ross Williams, this series reveals an expansive, eclectic culinary history shaped by slavery, the Civil War, Juneteenth, and the present day. It’s a story of Black America’s resilience, enduring creativity, and vital contribution to America’s kitchen. Dr. Harris is just getting started, and it's was an absolute pleasure to learn more about her journey, what brings her joy, and how her work will continue to grow and unfold in the future.

This week, we're excited to welcome Marcus Samuelsson and Osayi Endolyn to Salt + Spine, the podcast on stories behind cookbooks.Chef Marcus Samuelsson has become a household culinary name, building his restaurant empire from Red Rooster in Harlem to now more than a dozen eateries around the globe. He's won multiple James Beard Awards and is a regular on food TV, from winning both "Top Chef Mastersæ and "Chopped All-Stars" to hosting No Passport Required," his show with Vox Media's Eater. And he's written several cookbooks and a New York Times-bestselling memoir, Yes, Chef.For his latest book, The Rise, Marcus teamed up with James Beard-winning food writer Osayi Endolyn whose wide reaching-work includes writings in The Washington Post, TIME, and Food & Wine. She's also working on a forthcoming book, focused on systemic racism in American restaurants and dining culture.PURCHASE THE COOKBOOK: Omnivore Books | Bookshop | IndieBoundIn The Rise, Marcus and Osayi bring together dozens of Black people from across the food industry—chefs, historians, activists—to help tell the story of Black cooks and the story of American cuisine. In these pages, we hear from folks like authors Michael Twitty, Jessica B. Harris, and Toni Tipton-Martin, chefs like JJ Johnson, Mashama Bailey, and the late Leah Chase—to activists, home cooks, farmers, publishers, and more. It's a celebration of Black cooking, a rising class of new Black chefs and voices, and an effort to reclaim and recognize the contributions and talents of generations of Black cooks.NOTE: Marcus and Osayi joined us separately to talk about The Rise and we've edited the interviews together for a better flow, but note that we're not all in conversation together on today's show.Also in this episode: Salt + Spine Kitchen Correspondent Sarah Varney takes The Rise for a ride by making a big pot of crab curry with yams and mustard greens, plus we've got two featured recipes from The Rise for you to make at home. Get full access to Salt + Spine at saltandspine.substack.com/subscribe

Culinary historian and foremost expert on the food and foodways of the African Diaspora, Dr. Jessica B. Harris, joins Linda to talk about The Legacy Quilt, the centerpiece of a project celebrating Black contributions to American cuisine. It's all part of a major exhibition at the Museum of Food and Drink --MOFAD-- entitled, African/American: Making the Nation's Table, whose opening was delayed by COVID-19.Heritage Radio Network is a listener supported nonprofit podcast network. Support A Taste of the Past by becoming a member!A Taste of the Past is Powered by Simplecast.

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.

We are delighted to share our first-ever guest-hosted and curated episodes of the pod. In a 2-episode special report, educator and former chef Scott Alves Barton moderates 4 conversations among Black professionals in food. Two of the panels comprise Black chefs, one features four writers and editors, and one features two chef-farmers. Our hope is that taken together, this report helps foster a greater understanding of, in Scott's words, "what it means to be Black and professional in food." For our Black listeners, we hope these conversations resonate with you and reflect and amplify your own experiences and perspectives. Part 1 aired on our prior episode.Scott's guests for this, part 2, of this series are (in alphabetical order) Kimberly Brock Brown, Dr. Cynthia Greenlee, Dr. Jessica B. Harris, Todd Richards, Jamila Robinson, and Ellen Sweets.If you enjoyed this episode, you might enjoy these other Andrew Talks to Chefs conversations:A Talk about "The Talk"Chef Russell JacksonChef Douglass WilliamsChef Edouardo JordanAshtin BerryChef Erick WilliamsChef Roze Traore Chef Milton Abel IIAlicia MatthewsChef Mashama Bailey (part of our Philly Chef Conference Special, 2019)Chef Alexander HarrisChef Tanya HollandChef JJ Johnson Please consider supporting Andrew Talks to Chefs via our Patreon page–pledge $10 or more per month and gain access to bonus, patron-only episodes, blog posts, polls, and more. Andrew Talks to Chefs is a fully independent podcast and no longer affiliated with our former host network; please visit and bookmark our official website for all show updates, blog posts, personal and virtual appearances, and related information.

Food historian, author, and educator Dr. Jessica B Harris gives Elle advice only an Auntie can. They talk about growing up as an only child, the magic of HBCU's, and how the pandemic has changed Dr. Harris's perspective.You can learn more about Dr. Harris and her work at africooks.com or follow her on Instagram @drjessicabharris.For our first season of The Walk-In, we want to hear your feedback. Tell us what you love and how we can improve to earn a 20% off coupon in the ATK store: https://www.surveygizmo.com/s3/5679398/The-Walk-In-Season-1

On Today's episode, Dave and Nastassia get the rundown on Jean's Fish Feast, and Nastassia tries to goad Dave into singing show tunes. Also, they answer a listener voice memo about cold brew coffee and preserved lemon clarification, and questions on bread proofing and milling, vacuum pump maintenance, and more. Plus, a Classic in the field: Dr Jessica B Harris' The Africa CookbookHRN will be donating 10% of our membership drive proceeds from now until June 15 to the Philando Castile Relief Foundation. Visit heritageradionetwork.org/donate to make your gift.Cooking Issues is powered by Simplecast.

Jessica B. Harris continues her "Tell Me a Story, Read Me a Poem" series with two readings from James Thurber: "The Little Girl and the Wolf" & "The Unicorn in the Garden". Powered and distributed by Simplecast.

Jessica B. Harris continues her "Tell Me a Story, Read Me a Poem" series with two readings: Runagate Runagate by Robert Hayden & "Census" from "Simple's Uncle Sam" by Langston Hughes

Jessica B. Harris continues her "Tell Me a Story, Read Me a Poem" series with two poem readings: "Casey at The Bat" by Ernest Thayer & "Daffodills" by "William Wordsworth".

The human voice is music that works as a tuning fork for the soul. In times of trouble it brings solace and comfort. We also find refuge in stories - they can allay our fears, comfort our anxieties and instruct us on better ways to be. On this series, renowned culinary historian and author Jessica B. Harris shares stories and reads poems from around the world. Some might bring a smile of recollection or a nod of recognition - others might startle with their aptness to todays world. May they all help us find peace of mind body and soul. The first episode in this series is an adaptation of Pandora's Box by Nathaniel Hawthorne. Powered and distributed by Simplecast.

Teacher, scholar, cook, author, historian, traveler, curator, lecturer, Dr. Jessica B. Harris is an expert on everything from the foods of the African diaspora to the history of enslavement. On this episode, Harris explains the importance of the "table" for “commensality” and shares stories from a life of extraordinary meals, encounters, voyages, and friendships. Listen in as she schools host Dana Cowin on the dishes that serve as the thrumming heartbeat of American cuisine, and on the people who made them possible.Want to stay up to date on the latest Speaking Broadly episodes? To hear more conversations with Dana Cowin and her fierce guests, subscribe to Speaking Broadly (it’s free!) on iTunes or Stitcher. If you like what you hear, please take a moment to rate + review us on Apple’s podcast store and follow Dana on Instagram @speakingbroadly and @fwscout. Thanks for tuning in! Speaking Broadly is powered by Simplecast.

Meet four more HRN Hall of Fame inductees – they're all writers who have changed the way we talk about food. We take a look at the journeys that shaped their literary voices, explore the culinary landscape they work with, and examine the transformative effect their work has had on what we eat and where it comes from. The name Michael Pollan is synonymous with books which have inspired millions to think and eat differently. It’s no surprise he joins our Hall of Fame with best-selling classics like The Omnivore’s Dilemma and The Botany of Desire. Dr. Temple Grandin is the author of more than a dozen books. By redesigning the process for handling animals in meatpacking plants and slaughterhouses, she’s probably eased the suffering of more animals than any person in history. Elizabeth Andoh, who has appeared on HRN eight times over the last four years, is the author of six books on Japanese cooking, including two IACP award-winners, An Ocean of Flavor and Washoku. And finally, former HRN host, Jessica B. Harris is a foremost scholar on the food and foodways of the African Diaspora. She is the author of twelve critically acclaimed cookbooks documenting African American food and food culture. This program is supported, in part, by public funds from the New York City Department of Cultural Affairs, in partnership with the City Council. Meat + Three is powered by Simplecast.

Stephen Satterfield is a self proclaimed “Origin Forager,” food writer, multimedia producer, and founder of Whetstone Magazine. Before his career in media, he was social entrepreneur, advocating for wine as a catalyst for economic development for black and indigenous wine workers in South Africa’s Western Cape. He sits down with Kat Johnson to talk about his days as a sommelier, and how his love for wine still permeates his work with Whetstone, which is now growing into a full-fledged media company. One of his new projects, Wild Grapes, is a short film that follows Stephen as he visits Georgia (the country), the birthplace of winemaking. They also discuss some of the stories in the latest issue of Whetstone Magazine – from poppy seeds in Puerto Rico to the 'meroir' of seaweed varieties. This wide-ranging conversations touches on the many aspects of Stephen's work in the food media world – he's also written for Esquire,* Wall Street Journal*,* SF Chronicle*,* NY Magazine*, and several other notable magazines and newspapers. Kat makes sure to get the scoop on Stephen's piece for Esquire about Rhum Agricole, which he predicts will be the next big thing in spirits. HRN On Tour is powered by Simplecast.

The Good Food Awards took place on Friday, January 11th, 2019 at the Herbst Theatre in San Francisco. It was a celebration in truly good food – the kind that brings people together and builds strong, healthy communities. Speakers included Carlo Petrini (translated from Italian by Patrick Martins), Jessica B. Harris, Sarah Weiner, and more. Listen in to hear the winners for beer, charcuterie, cheese, chocolate, cider, coffee, confections, elixirs, fix, honey, oils, pantry, pickles, preserves, snacks, and spirits. HRN On Tour is powered by Simplecast.

Culinary Historian and world renowned Author, Dr. Jessica B. Harris, explores Washington, DC through her lens. This short radio piece will explore Julia Child's Kitchen at the Smithsonian Museum of American History.

Edna Lewis changed the perception of Southern food and remains one of the most influential American chefs ever. A new book, Edna Lewis: At The Table With An American Original, celebrates her life and contributions through essays written by important figures on the Southern food scene, including Chefs Mashama Bailey and Vivian Howard. Three friends of Cherry Bombe gathered at the recent Charleston Wine & Food Festival to discuss Edna Lewis and her impact: Edna Lewis editor Sara B. Franklin; author Klancy Miller; and author and professor Jessica B. Harris. Tune in and find out why this American icon is more relevant than ever. Radio Cherry Bombe is powered by Simplecast

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.

The James Beard Award–winning food historian and cookbook writer was at the Schomburg Center for Research in Black Culture this past fall to talk about her memoir, My Soul Looks Back, with chef and co-host of ABC's The Chew, Carla Hall.

The recently completed Smithsonian National Museum of African American History and Culture is the only national museum devoted exclusively to the documentation of African American life, history, and culture. It was established by Act of Congress in 2003, following decades of efforts to promote and highlight the contributions of African Americans. Within the museums' exhibits are five forms of cultural expression including "Foodways: Culture and Cuisine." Author and historian of African-American foodways Jessica B. Harris was a consultant on the project, and talks about range of influence of African-Americans in the foods and cooking of the United States. And she gives us a behind-the-scenes look at the careful planning of regional foods offered in the museum's Sweet Home Cafe.

There’s perhaps no greater expert on the food and foodways of the African Diaspora than Doctor Jessica B. Harris. Jessica is the author of 12 cookbooks, and in her more than 3 decades as a journalist, she’s written book reviews, theater reviews, travel, feature, and beauty articles too numerous to note. She’s a founding member of the Southern Foodways Alliance, she’s decorated with awards and honors, and holds multiple degrees, including a doctorate in Performance Studies from NYU. Doctor Jessica B. Harris damn near knows it all when it comes to African and Caribbean cuisines and culinary history. She’s a living legend. This program has been sponsored by Tekserve.   “Food has always been important.” [13:30] “Instead of writing just straight travel, I would write about travel with a food bent.” [14:30] Jessica B. Harris on Evolutionaries

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.

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

This week on A Taste of the Past, Linda Pelaccio welcomes author, culinary historian, journalist and African American foodways expert Jessica B. Harris to the show. Jessica discusses some of the history included in her latest book “High on the Hog”. Tune in to find out where the title came from and how it relates to the culinary journey from Africa to America. Learn more about the integral role slavery played in our American culinary roots and why oral history supersedes any other in the African American culture. This episode was sponsored by Whole Foods Market.