Podcast appearances and mentions of michael twitty

African Americans have played an undeniable role in shaping American agriculture, yet today, they make up less than 2% of the nation's farmers. From the rich agricultural knowledge enslaved Africans brought with them - cultivating crops like rice, okra, and yam - to the broken promise of "40 acres and a mule," Black farmers have faced generations of systemic barriers.What happened during Reconstruction that made land ownership so difficult? How did sharecropping trap so many in cycles of debt? And what role did government policies, like those of the USDA, play in pushing Black farmers off their land? As millions left the rural South for Northern cities during the Great Migration, what became of their agricultural traditions?Join John and Patrick as they sit down with culinary historian, educator, and award-winning author Michael Twitty - whose works The Cooking Gene and Koshersoul have transformed the conversation around food, identity, and history. From the Gullah Geechee people and their deep connection to African crops to the rise of urban farming as a means of reclaiming Black agricultural heritage, this special livestream episode explores the struggles, resilience, and ongoing revival of African American farming traditions.----------Order Michael Twitty's award-winning books:The Cooking GeneKoshersoulFollow Michael on Instagram and Threads @thecookinggene----------In Sponsorship with Cornell University: Dyson Cornell SC Johnson College of Business-----------Join the History of Fresh Produce Club for ad-free listening, bonus episodes, book discounts and access to an exclusive chatroom community.Support us!Share this episode with your friendsGive a 5-star ratingWrite a review -----------Subscribe to our biweekly newsletter here for extra stories related to recent episodes, book recommendations, a sneak peek of upcoming episodes and more.-----------Instagram, TikTok, Threads:@historyoffreshproduceEmail: historyoffreshproduce@gmail.com

Writer and historian Michael Twitty share the stories and foods of the African and Jewish diasporas. Plus, we explore the wide world of breakfast cereals with Gabe Fonseca, make spaghetti with parsley pesto and consider the apple with Dan Pashman. (Originally aired September 8, 2022.) Get this week's recipe for Spaghetti with Parsley Pesto here.We want to hear your culinary tips! Share your cooking hacks, secret ingredients or unexpected techniques with us for a chance to hear yourself on Milk Street Radio! Here's how: https://www.177milkstreet.com/radiotipsListen to Milk Street Radio on: Apple Podcasts | Spotify Hosted on Acast. See acast.com/privacy for more information.

In “America's Lost Peanut and the Price of Bringing it Back,” Gravy producer Otis Gray takes listeners on a journey through the history and revival of the Carolina African Runner Peanut, an heirloom crop thought to be extinct until 2013. Today, a contingency of heirloom enthusiasts and chefs are trying to bring the historic peanut back into the spotlight through farm-to-table dining. The question is: if not everyone can sit at the table, are we doing it the right way?   In 2015, heirloom farmer and “flavor chaser” Nat Bradford was entrusted with a handful of the small, rust-colored African Runner Peanuts uncovered in a seed bank at North Carolina University—peanuts that trace their lineage back to the transatlantic slave trade. These peanuts, once a staple in Southern cuisine, were nearly lost to time, replaced by larger, more industrialized varieties like the Virginia peanut.   This Gravy episode delves into the complex history of this crop, uncovering how it was grown by enslaved Africans for sustenance, quietly thriving in clandestine gardens on plantations. Culinary historian Michael Twitty explains the peanut's deep cultural and historical ties to the African diaspora and the way it shaped Southern foodways. As the peanut reemerges, it raises important questions: Who gets to grow, cook, and profit from these heirloom crops today?   While passionate about preserving the peanut, Bradford has found that reviving heirloom ingredients in today's economy is costly. The African Runner Peanut, marketed primarily to high-end chefs, is expensive to grow and difficult to shell, limiting its accessibility. Chef Kevin Mitchell, a culinary instructor and historian, shares these concerns. While he uses heirloom crops like the African Runner Peanut to educate his students about food history, he also grapples with the reality that many of the people who helped shape this crop's history are now economically excluded from its revival.   Through conversations with experts like Twitty, Mitchell, and culinary historian Tonya Hopkins, the episode explores the extractive nature of the modern food industry and how white chefs and high-end restaurants often overshadow Black culinary history. While the African Runner Peanut's story is one of cultural and historical importance, it's also a story of economic and racial disparity. How do we grapple with the broader implications of reviving lost crops and whether our methods are truly equitable? Learn more about your ad choices. Visit megaphone.fm/adchoices

Get your grill ready and crack open a cold one. We're talkin' about beer can chicken with PBS host and James Beard Award-winning cookbook author Steven Raichlen. The host of Project Smoke, Project Fire, and Planet Barbeque on PBS, talks about his latest book, Beer-Can Chicken.   Steven shares tips for imparting both a subtle or more pronounced beer flavor, how to be sure your chicken stays upright and other non-beer drinks that you might want to plop your chicken on for grill-roasting. Steven also shares tips for cooking vegetables right on the embers—that “cave man” method of grilling he's famous for. Plus, Seasoned is sunsetting; that means we won't be making new episodes going forward. In this final episode, the Seasoned team gathers in the spirit of gratitude and reflection. We play back clips from some of our most meaningful interviews and favorite guests. GUEST: Steven Raichlen: Author of more than 30 books about grilling, including The Barbecue Bible, How to Grill, Planet Barbecue and Project Smoke. Steven's won five James Beard Awards, and he's lectured on the history of barbecue at Harvard University, the Library of Congress and the Smithsonian Institution. His latest book is Beer-Can Chicken: Foolproof Recipes for the Crispiest, Crackliest, Smokiest, Most Succulent Birds You've Ever Tasted. (@stevenraichlen) FEATURED RECIPES: Basic Beer Can ChickenBeer Can TurkeyBlack Cherry Soda ChickenGrilled Artichokes INTERVIEWS MENTIONED IN THIS EPISODE: Yewande Komolafe's ‘Everyday Lagos,' plus Bridgeport's Green Village Initiative Chef Rahanna Bisseret Martinez + a personal approach to community gardening Real talk about diet culture from the ‘Food, We Need to Talk' experts Chef Kwame Onwuachi cooks ‘his America' plus, home cooks from PBS's 'The Great American Recipe' Chefs Sherry Pocknett and 'Diasporican' author Illyanna Maisonet make James Beard Award history Michael Twitty's ‘Koshersoul,' Rosca de Reyes from Atticus Bakery, and natural wines to try Seasoned celebrates Pride Seasoned heads to the forest for local maple syrup Building community through coffee Talkin' turkey with local chefs, plus the gift of Buffalo Creek squash Seasoned was produced by Robyn Doyon-Aitken, Catie Talarski, Meg Dalton, Stephanie Stender, Katrice Claudio, Tagan Engel, and Meg Fitzgerald, with help from Francesca Fontanez, Katherine Jimenez, Martha Castillo, and Janae Spinato on Social. Join the conversation on Facebook, Twitter, Instagram, and email: seasoned@ctpublic.org. All episodes of Seasoned are available as a podcast on Apple Podcasts, Spotify, Amazon Music, TuneIn, Listen Notes.  Support the show: https://www.wnpr.org/donateSee omnystudio.com/listener for privacy information.

Today's History Story: Fried Chicken Origins Even in the worst conditions, our ancestors found nourishment when it was scarce, using ingenuity to create the rich tradition of Black American cuisine. Yet, over time, stereotypes and misinformation have poisoned these histories and recipes, causing some Black people to distance themselves from our vibrant food culture. Today, Michael Twitty is here to set the record straight on everything from why Louisianians eat red beans and rice on Mondays to the profound connection between Black identity and American foodways. Michael, a renowned culinary historian, educator, and author of the James Beard Award-winning book “The Cooking Gene,” is filling our plate with a wealth of food knowledge that we can't wait to dig into—not to mention his special mac-and-cheese recipe that you can't get anywhere else! This is a finger-licking good conversation that will leave you laughing and reclaiming your culinary heritage, because we NOT losing recipes anymore! To learn more about Michael's work, visit www.thecookinggene.com. Black History Year (BHY) is produced by PushBlack, the nation's largest non-profit Black media company. PushBlack exists to amplify the stories of Black history you didn't learn in school and explore pathways to liberation with people who are leading the way. You make PushBlack happen with your contributions at BlackHistoryYear.com — most people donate $10 a month, but every dollar makes a difference. If this episode moved you, share it with your people! Thanks for supporting the work.  Hosting BHY is Darren Wallace. The BHY production team includes Jareyah Bradley, Brooke Brown, and Amber Davis. Our producers are Cydney Smith and Len Webb for PushBlack, and Lance John with Gifted Sounds edits and engineers the show. BHY's executive producers are Julian Walker and Lilly Workneh. To learn more about listener data and our privacy practices visit: https://www.audacyinc.com/privacy-policy Learn more about your ad choices. Visit https://podcastchoices.com/adchoices

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

In the U.S., we call them peanuts, but these tasty legumes are enjoyed in cuisines around the world. In Africa, peanuts go by many names like groundnuts, gerte, and nguba—the origin of the nickname "goober." In this episode, culinary experts and passionate food lovers reveal how peanuts are a key ingredient that connects diverse regions and plays a role in bringing vibrant flavors to African dishes. Explore how exciting, delicious and interconnected African food culture is through the lens of peanuts. We speak with chef Michael Twitty, Nina Oduro of Dine Diaspora, Catherine Karanja of NPB and chef Grace Odogbili. 

Black History Year is back with a new season, a new host, and a new look. On Black History Year Season 8, now available in video on https://www.youtube.com/@PushBlack, host Darren sits down with 12 new guests, including the James Beard award-winning culinary historian Michael Twitty and birthing doula and community activist Linda Jones, to break down the power of cultural reclamation.  Learning your history makes you - and your people - stronger, and this show connects you to the history, thinkers, and activists actualizing Black liberation. Listen to a brand new season of Black History Year on the free Audacy app and everywhere you get your podcasts, and watch on https://www.youtube.com/@PushBlack. Learn more about the Black History Year Season 8 here: https://www.youtube.com/watch?v=KirEZ1_vkEw To learn more about listener data and our privacy practices visit: https://www.audacyinc.com/privacy-policy Learn more about your ad choices. Visit https://podcastchoices.com/adchoices

Today’s Show Note Links: Wonderful World: Explore the Civil Rights Trail, HERE. Bon Appetit: Check out chef Michael Twitty’s historical African American cuisine, HERE. Sounds Good: Listen to a classic of Conscious Hip Hop, “Self Destruction”, HERE

On this episode of Taste Buds with Deb, host Debra Eckerling speaks with award-winning culinary historian, food writer and chef Michael W. Twitty. Twitty is the author of Koshersoul: The Faith and Food Journey of an African American Jew, which received the 2023 National Jewish Book Award.  “I've grown up with …African diaspora foodways from the Caribbean, Latin America and foodways from African immigrants in the United States,” he says. “And I've lived an entire life with Jewish food from challah to kibbeh. Being able to translate across those cultural lines is really important for me.”  Twitty is also the author of The Cooking Gene: A Journey Through African American Culinary History in the Old South, which won the 2018 James Beard Award for best writing as well as book of the year, and “Rice,” a Savor the South cookbook from The University of North Carolina Press. In addition to sharing his food origin story (his food education started in his intergenerational family kitchen and with PBS food shows), Twitty talks about his love for exploring, elevating, and combining food cultures/foodways from around the world. He also explains the three parts to every food tradition, the value of mastering the trinities (the two or three or more ingredients that are the basics of every cuisine), and other cooking insights. Follow @TheCookingGene on Instagram and MichaelWTwitty on Facebook. Learn more at KoshersoulBook.com and JewishJournal.com/podcasts. For more from Taste Buds, follow @TheDEBMethod on social media.

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

The author of Sababa returns with Shabbat: Recipes and Rituals from My Table to Yours. Woven throughout recipes like fig and pomegranate brisket and bubbe's extra-crispy potato kugel is a rich portrait of Shabbat in Israel, taking us inside the kitchens of local cooks who have shared their most beloved recipes. In conversation with Michael Twitty, a culinary historian and author of the James Beard Award-winning book, The Cooking Gene, and the 2023 National Jewish Book Council Award winner for Book of the Year, Koshersoul. 

What makes food "authentic"? Do we need to feel close to where it's made? Know the complete history of where it comes from? Be able to diagram the chemistry of how it dances along our taste buds? How can we quantify the romance between eaters and the food they love? In this hour, we talk about what it means to truly love what you eat and drink — and we ask why it matters. Original Air Date: June 30, 2018 Interviews In This Hour: The Frightening Sameness Beneath Hundreds of Flavors — A Little Grammy, A Little Bubbe: A Writer Embodies Family History Through Food — Anyone Can Cook—With the Right Elements — Does 'Selling Out' Make a Difference You Can Taste? — Two Dishes, Two Tastings: A Dinner Party with Simran, Michael, Samin and Josh Guests: Simran Sethi, Samin Nosrat, Michael Twitty, Josh Noel Never want to miss an episode? Subscribe to the podcast. Want to hear more from us, including extended interviews and favorites from the archive? Subscribe to our newsletter.

We are what we eat—or, at least, what we eat can serve as a window into who we are, reflecting the places and practices that have shaped us. Food can even be a kind of text: a kitchen table tells a story, contains layers of hidden meanings, and opens fresh possibilities for new ways of thinking, living and relating to one another. In this episode of Identity Crisis, host Yehuda Kurtzer is joined by African-American Jewish writer and culinary historian Michael Twitty for a conversation about his new book  and its connection to belonging, identity, and food. They discuss the rootedness and transience that have shaped both Black and Jewish diasporic culture, the ways in which overlapping and intersecting identities can challenge and sharpen our understandings of ourselves, and how Black and Jewish experiences in this country might shed light on the meaning of America. And, of course, they swap recipes. Identity/Crisis delves into the big ideas behind the news from a uniquely Jewish perspective. From the Shalom Hartman Institute, host Yehuda Kurtzer invites leading thinkers to unpack current events effecting Jewish communities in North America, Israel, and around the world, revealing the core Jewish values underlying the issues that matter to you. https://www.hartman.org.il/program/identity-crisis-podcast/

We are what we eat—or, at least, what we eat can serve as a window into who we are, reflecting the places and practices that have shaped us. Food can even be a kind of text: a kitchen table tells a story, contains layers of hidden meanings, and opens fresh possibilities for new ways of thinking, living and relating to one another. In this episode, host Yehuda Kurtzer is joined by African-American Jewish writer and culinary historian Michael Twitty for a conversation about his new book Koshersoul and its connection to belonging, identity, and food. They discuss the rootedness and transience that have shaped both Black and Jewish diasporic culture, the ways in which overlapping and intersecting identities can challenge and sharpen our understandings of ourselves, and how Black and Jewish experiences in this country might shed light on the meaning of America. And, of course, they swap recipes.

In the beginning of every show I talk about where I have been and what I have been eating. No shortage of delicious travels this week: Stopped in the beautiful little gem, Kappo by Chef Minoru Ogawa and his partners Ari Wilder and Adrian Williams. We were taken on an 8-course feast and lucky us, we were happily in chef's capable hands. Love love love hiking up Lost Mountain in Sky Meadows Park in Fauquier County Luxe lunching at Patrick O'Connell's Patty O's A night at the Shakesphere Theatre for the powerful new producton, Here There Are Blue Berries Viewers/listeners of this show know that Back in the Fall, I was blessed to be asked to interview famed author and storyteller, Michael Twitty, on the main stage at the Capital Jewish Museum Festival. And thanks to Michael, I met Professors LaNitra Berger & Lauren Strauss who co-taught a program together on the Jewish & Black diaspora connection & divide. We had an amazing show (see:THE COMMINGLING OF BLACK & JEWISH CULTURES & CUISINES, FEBRUARY 23). Which brings me to today's show: Ari Augenbaum & Nar Hovnanian are behind multiple Richmond concepts: Soul Taco Restaurant & Sear Burger and JewFro Restaurant. Ari is white, Nar is Armenian and their partner, Trey Owens is black. In their concept, JewFro, they take their personal histories, find common ground, and execute it on the plate. Quotes "By embracing open-mindedness and the willingness to challenge preconceptions, even when faced with potential offense, we can engage in meaningful conversations rooted in love." - Ari Augenbaum "We embarked on a collaborative journey, delving into research and engaging in conversations, all with a shared mindset, to unveil what genuinely resonates and aligns with our vision." - Nar Hovnanian "The culinary landscape in that area is truly dynamic, with an abundance of exciting happenings, and jufro plays a vital role in its vibrant tapestry." - Nycci Nellis Featured Guest Ari Augenbaum & Nar Hovnanian Instagram:https://www.instagram.com/chef_ariaugenbaum/ JewFro Restaurant:https://www.instagram.com/jewfrorestaurant/ Soul Taco Restaurant:https://www.instagram.com/soultacorestaurant/ Sear Burger:https://www.instagram.com/searburger/ Chapters 00:00 Intro 00:00 Unveiling the Secrets of the Hospitality Industry 08:35 From Grocery Bags to Event Staffing: A Journey of Transformation 12:02 Cultivating a Year-Long Business Partnership Through Entrepreneurial Lunches 19:22 Exploring Elevated Taco Creations on the Foodie Podcast 26:23 Podcasters Discuss Cultural Appropriation and Cancel Culture 29:02 Behind the Scenes: Crafting a Fusion Food Menu 36:54 A Serendipitous Success Story Born from an Ice Cream Shop Discovery 38:30 Elevating Restaurant Success: The Synergy of Shared Vision with a Black Partner 40:17 Savoring Hungarian-Inspired Brisket and Schlickas Recipe 46:55 Embracing Menu Evolution and Endless Possibilities 52:19 Conclusion Produced by Heartcast Mediahttp://www.heartcastmedia.com

Probamos un tequila con regusto ahumado que nos deja sin voz, presentamos el trabajo del historiador Michael Twitty y su concepto de justicia culinaria. Robert inicia un repaso a los restaurantes míticos que hay que conocer y cerramos comentando uno de los libros esenciales de ciencia y cocina: La ciencia y los alimentos de Harold McGee.

There aren't alot of Culinary Preservationists out there who have a depth of knowledge on West African food, culinary practices and flavors, especially one who can't break it down like Michael Twitty can. The author of a few incredible culinary based history books, including the Cooking Gene, Michael Twitty captivates as he educates you when he takes you on a culinary tour and shares some fascinating stories and foodways that come from Africa and spans the entire Carribean, to the east coast, throughout the south and as far away as Louisiana. Get ready for a deep dive into Gullah food history and get a taste of all of the flavors that he's about to cook up. See omnystudio.com/listener for privacy information.

There aren't alot of Culinary Preservationists out there who have a depth of knowledge on West African food, culinary practices and flavors, especially one who can't break it down like Michael Twitty can. The author of a few incredible culinary based history books, including the Cooking Gene, Michael Twitty captivates as he educates you when he takes you on a culinary tour and shares some fascinating stories and foodways that come from Africa and spans the entire Carribean, to the east coast, throughout the south and as far away as Louisiana. Get ready for a deep dive into Gullah food history and get a taste of all of the flavors that he's about to cook up. See omnystudio.com/listener for privacy information.

Culinary historian Michael Twitty's book, Koshersoul: The Faith and Food Journey of an African American Jew, explores his experience being Black and Jewish, and how he brought his different identities together in the kitchen. This conversation first aired in September.

Anyone who knows José knows he's obsessed with food history. So who better to dig into the roots of American and Spanish cuisine than culinary historian Michael Twitty, a leading scholar of African American foodways and a pioneering thinker on race and identity? Listen in to know more about the roots of "American" cornbread, jollof rice, and more. José also teaches listeners to make a crunchy radicchio salad with warm garlic dressing and answers listeners questions. Get full access to Longer Tables with José Andrés at joseandres.substack.com/subscribe

Chef Plum and co-host Tagan Engel of The Table Underground head to Atticus Bakery in New Haven to delight in a warm Rosca de Reyes. Baker Selene Tepatzi is our guide to the traditional Mexican bread made to celebrate Three Kings Day. Later, Chef Plum and Tagan toast to friendship with Ony Obiocha and Adam Bitker and learn some basics about natural wine. You'll also hear Tagan's conversation with culinary historian Michael Twitty about his book, Koshersoul: The Faith and Food Journey of an African American Jew. GUESTS: Charlie Negaro Jr.: CEO of Chabaso and Atticus Bakery in New Haven, Conn. Selene Tepatzi: Bakery manager and pastry chef at Atticus Bakery in New Haven, Conn. Michael W. Twitty:  James Beard Award-winning culinary historian and author of The Cooking Gene and Koshersoul: The Faith and Food Journey of an African American Jew Ony Obiocha: Entrepreneur and natural wine enthusiast. Founder of Palm Wine, “a natural wine social club for the homies” (@palmwine.us) Adam Bitker: Co-founder of Ungrafted Selections, purveyors of conscientiously farmed, handcrafted wines from small, independent growers Featured Recipes: Michael Twitty's Akaras (Black-eyed Pea Fritters) Tagan Engel's Ultimate Latke Recipe Featured Wines: Anima Mundi Gres: White sparkling wine from Catalunya, made from Macabeo and Xarel-lo grapes. (around $25) Gustavo Riffo Pipeño: Red wine from Chile, made from a varietal called Pais. (around $18-$20) Non: Salted Raspberry & Chamomile Special mention: Chef Plum contributed a recipe to Volume 4 of the “Cook with Jacques Pépin & Friends” series, supporting community-based culinary training programs through the Jacques Pépin Foundation. This show was produced by Robyn Doyon-Aitken, Catie Talarski, Emily Charash and Katrice Claudio. Join the conversation on Facebook, Twitter, Instagram, and email: seasoned@ctpublic.org. Seasoned is available as a podcast on Apple Podcasts, Spotify, Google Podcasts, Stitcher, or wherever you get your podcasts. Subscribe and never miss an episode!Support the show: https://www.wnpr.org/donateSee omnystudio.com/listener for privacy information.

This week on Unorthodox, the mystery boxes are revealed! Mark, Stephanie, and Liel reveal the contents of their fundraiser giveaways, as well as the lucky winners. Culinary historian Michael Twitty returns to the show to talk about his new book, Koshersoul: The Faith and Food Journey of an African American Jew.  Then, producer Quinn Waller teams up with cookbook author and Food Network star Molly Yeh to make challah in the latest installment of Quinn's Cook Like a Jew series.  Finally, we share an interview with food writer and self-professed 'pizza bagel' Shannon Sarna, recorded live at our recent West Orange, NJ live show. She tells us about her new book, Modern Jewish Comfort Food, and shares her tricks for the perfect challah.  We have brand new Unorthodox swag! Get your tees, mugs, and hoodies at tabletstudios.com.  Across the JEW.S.A. is a new Unorthodox project that will showcase 12 of the most inspiring Jewish stories across the country. Nominate your hometown at tabletm.ag/acrossthejewsa. Across the JEW.S.A. was created with support from the Jewish Federations of North America. We're heading back on the road! Find out about our upcoming events at tabletmag.com/unorthodoxlive. We love to hear from you! Send us emails and voice memos at unorthodox@tabletmag.com, or leave a voicemail at our listener line: (914) 570-4869. Remember to tell us who you are and where you're calling from.  Subscribe to our weekly newsletter to get new episodes, photos, and more. Join our Facebook group, and follow Unorthodox on Twitter and Instagram. Get a behind-the-scenes look at our recording sessions on our YouTube channel. Want to book us for a live show or event in your area, or partner with us in some other way? Email Tanya Singer at tsinger@tabletmag.com. Unorthodox is produced by Tablet Studios. Check out all of our podcasts at tabletmag.com/podcasts. Learn more about your ad choices. Visit megaphone.fm/adchoices

AND, in 'Part THREE', of this week's @EchoChamberFP https://www.instagram.com/echochamberfp/ we get answers we didn't even know we needed! Buffalo 8 & Stage 3 Productions have helped bring to light the true origins of some of America's favourite, most beloved dishes!!! Then we are joined by a straight legend in the cookery game, and the man who has led the charge for truth! Watch the conversation: HERE! https://youtu.be/anX-v7qi95c And 'Part Three' has: James Hemings: Ghost in America's Kitchen Watch Review: Here. https://youtu.be/LKSEEPEUyYQ Digital Release Date: 4th November 2022 Director: Anthony Werhun Cast: Ashbell McElveen, Michael Twitty, Jacque Pepin, Toni Tipton Martin, Adrian Miller, Therese Nelson, Heather Johnston, Tonya Hopkins, Glenn Ellis, Howard Conyers, Dr. Lashonda Green Credit: Buffalo 8, Stage 3 Productions, Cornerstone Pictures, Slated Genre: Cooking, Documentary Running Time: 63 min Cert: 18 Trailer: Here. https://youtu.be/65ibzdA-I5Y Website: Here. https://www.23rdletterfilms.com/americas-founding-foodie Facebook: Here. https://www.facebook.com/profile.php?id=100083899647049 Instagram: @jameshemingsmovie https://www.instagram.com/jameshemingsmovie/ ------------- *(Music) 'Glory' (feat. John Legend) by Common - 2015 --- Send in a voice message: https://anchor.fm/eftv/message

So many Links this week!But great places to visit - a blog, a rice foundation, a shop for all things (many things?) Carib - I admit I'm excited about that one. There's not much Caribbean representation on my Global Shopping Street.But most exciting of all - the exposure of fakes and the possibility of breaking news!Rice pretends like its a background player - but it's a drama grain.A savory calas (rice croquette) recipe: https://www.poppytooker.com/calasOh - just look up Poppy Tooker, this a New Orleans name of note. (I know the French are the Enemy right now, but its OK) https://www.poppytooker.com/this-weeks-showWoah - can no longer find the digital version of the Lucayos Cook Book I snagged. Sloppy of me... and it looks like I have a pirated book! As a work published between 1924 and 1978 - it has a 95 year copyright... So I won't be slapping up a PDF. But! When do my bonus episode, I will be providing extensive recipes as quotations, and you'll definitely get the flavor of it.In the meantime, a fair selection of smaller University libraries seem to have a copy of those book, so you can check it out. Modern-ish take on Carolina Snowballs with Turnspit & Tablehttps://www.turnspitandtable.com/uncategorized/carolina-snowballs-re-do/ Anson Mills - https://www.ansonmills.com/Get some Carolina Gold - regular rice, or rice grits - https://www.ansonmills.com/productsCarolina Gold Foundation - http://www.thecarolinagoldricefoundation.org/But you can buy the red rice from Trinidad! Caribshopper:https://caribshopper.com/blogs/caribshopper-blog/moruga-hill-rice-the-red-grain-with-a-great-story-and-tasteLinks to the better red rice information:Michael Twitty - https://leitesculinaria.com/325844/writings-the-history-of-rice.htmlAbena Offeh-Gyimah - https://abenaoffehgyimah.com/blog/oryza-glaberrima-and-the-decline-of-indigenous-african-foodsMusic Credit: Fingerlympics by Doctor TurtleShow Notes: https://thehistoryofamericanfood.blogspot.com/Email: TheHistoryofAmericanFood@gmail.com Twitter: @THoAFoodInstagram: @THoAFood

Chris Smith's first encounter with okra was of the worst kind: slimy fried okra at a greasy-spoon diner.Despite that dismal introduction, Smith developed a fascination with okra, and as he researched the plant and began to experiment with it in his own kitchen, he discovered an amazing range of delicious ways to cook and eat it, along with ingenious and surprising ways to process the plant from tip-to-tail: pods, leaves, flowers, seeds, and stalks. Smith talked okra with chefs, food historians, university researchers, farmers, homesteaders, and gardeners. The summation of his experimentation and research comes together in The Whole Okra: A Seed to Stem Celebration (2019, Chelsea Green), a lighthearted but information-rich collection of okra history, lore, recipes, craft projects, growing advice, and more.The Whole Okra includes classic recipes such as fried okra pods as well as unexpected delights including okra seed pancakes and okra flower vodka. Some of the South's best-known chefs shared okra recipes with Smith: Okra Soup by culinary historian Michael Twitty, Limpin' Susan by chef BJ Dennis, Bhindi Masala by chef Meherwan Irani, and Okra Fries by chef Vivian Howard.Chris joins Walter Edgar for a conversation about all things okra.

In this fifteenth episode, Amirah Mitchell of Sistah Seeds gives us a tour of the African Diasporic seed crops on her farm in Emmaus, PA. She also describes her work to preserve seeds and stories of African-American, West African, and Afro-Caribbean foodways, how she got to this point, and where she is headed. Amirah worked for four years as an apprentice and coworker at Truelove Seeds, and we are so grateful for our continued collaboration as she embarks on the next phase of her work as a farm owner, seed keeper, educator, and inspiration to so many. AMIRAH MITCHELL, SISTAH SEEDS: Web: sistahseeds.com Instagram: @sistahseeds Amirah in the press: Inquirer, 12/21 Grid Philly, 1/22 Edible Philadelphia, 3/22 Amirah Mitchell at Temple University Amirah's Seed Keeping Fellowship at Greensgrow SEED STORIES TOLD IN THIS EPISODE: Moses Smith Yellow Cabbage Collards Sea Island Brown Cotton Blue Shackamaxon Bean (Lenape) Ezelle Family Fish Eye Pea Fish Pepper Benne (Sesame) Green Striped Cushaw Squash Sea Island Red Okra White African Sorghum Celosia Sokoyokoto Lagos Spinach (Leaf Celosia from EFN) Efo Shoko (Lagos Spinach/Leaf Celosia from Truelove)  Feathery Plume Celosia (Ornamental)  Egusi Melon "Odell's" Large White Watermelon Chocolate Scotch Bonnet Pepper Aunt Lou's Underground Railroad Tomato MORE INFO FROM THIS EPISODE: Heirloom Collard Project Heirloom Collard Project on NPR (featuring Amirah and Mama Ira Wallace!) Truelove Seeds Indigenous Seeds Rematriation (scroll to bottom) Kris Hubbard, Appalachian Seed Keeper Fish Pepper episode, Seeds and Their People Cushaw Squash in Michael Twitty's Afroculinaria blog The Whole Okra: A Seed to Stem Celebration, by Chris Smith Herbal Affirmations, 'San' Kofi Sankofa, GoFundMe Lost Crops of Africa, Egusi Watermelon Men of Philadelphia, Inquirer article on the Carter family Ben Burkett, Federation of Southern Cooperatives ABOUT: Seeds And Their People is a radio show where we feature seed stories told by the people who truly love them. Hosted by Owen Taylor of Truelove Seeds and Chris Bolden-Newsome of Sankofa Community Farm at Bartram's Garden. trueloveseeds.com/blogs/satpradio   FIND OWEN HERE: Truelove Seeds Tumblr  |  Instagram  |  Twitter   FIND CHRIS HERE: Sankofa Community Farm at Bartram's Garden   THANKS TO: Amirah Mitchell Cecilia Sweet-Coll

Food writer and culinary historian Michael Twitty is devoted to preserving the foods of African American traditions and the global Jewish diaspora. In his latest book, Koshersoul: The Faith and Food Journey of an African American Jew, he marries them both.

Culinary historian Michael Twitty's new book is called Koshersoul: The Faith and Food Journey of an African American Jew. It explores his experience being Black and Jewish, and how he brought his different identities together in the kitchen.

Michael Twitty is with us this week to talk about ethnic and culinary history, his Southern Discomfort Tour and his books, The Cooking Gene and Koshersoul. Michael is a culinary historian and food writer. His award-winning book, The Cooking Gene, traces his ancestry through food from Africa to America and from slavery to freedom. In Koshersoul, Michael explores two of the most distinctive cultures in the world: the foods and traditions of the Aftican Atlantic, and the global Jewish diaspora. Michael's links: Website: https://koshersoulbook.com Book: https://amzn.to/3O8t0CG Twitter: https://twitter.com/KosherSoul Blog: https://afroculinaria.com   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

Best estimates suggest there are around 140,000 African-American Jewish people living in the United States. James Beard award-winning writer and historian Michael Twitty uses the term "border-crossers" to describe the community, which includes himself."We are people who have always existed but have never really had a voice," he writes in his new book, "Koshersoul: The Faith and Food Journey of an African American Jew."We sit down with Twitty to talk about food, tradition, and identity.Want to support 1A? Give to your local public radio station and subscribe to this podcast. Have questions? Find us on Twitter @1A.

Writer and historian Michael Twitty shares the stories and foods of the African and Jewish diasporas. Plus, we explore the wide world of breakfast cereals with Gabe Fonseca, make spaghetti with parsley pesto and consider the apple with Dan Pashman.Get this week's recipe for Spaghetti with Parsley Pesto.We want to hear your culinary tips! Share your cooking hacks, secret ingredients or unexpected techniques with us for a chance to hear yourself on Milk Street Radio! Here's how: https://www.177milkstreet.com/radiotipsListen to Milk Street Radio on: Apple Podcasts | Stitcher | Spotify Our GDPR privacy policy was updated on August 8, 2022. Visit acast.com/privacy for more information.

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

Hosted by David and Nycci Nellis. On today's show: • Todd Thrasher, an old buddy of ours for 15 years plus, founder of Potomac Distilling Company, an urban distillery producing Thrasher's Rum and housing the Polynesian-inspired gathering spot, Tiki TNT; • D.C. native Michael Twitty has a new book, “Kosher Soul: The Faith and Food Journey of an African American Jew.” It's an oration of his family history and the impact of enslaved Africans on cooking practices and agriculture in the American South; • Fairfax City Restaurant Week is coming up Aug. 29. It will be shining a spotlight on the truly unbelievable span of cuisines and ethnicities represented. Today we're putting the spotlight on Bollywood Bistro and its executive chef, Sunil Bastola. And in to tell us more about the restaurant week itself is Kathleen Paley, commissioner of the Fairfax City Economic Development Authority; • Pizza. Who doesn't love pizza? We know that Marc Hembach, general manager of Fire Works Pizza Cascades in Sterling sure does. Marc joins us to talk about how his store serves goodness to the community in many different ways.

Mark talks to writer Michael Twitty about the origins of a cuisine, Twitty's days as a Hebrew school teacher, and the significance of Driving Miss Daisy.View this episode's recipe and show notes here: https://www.bittmanproject.com/p/twittySubscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Subscribe to Mark's newsletter The Bittman Project at www.bittmanproject.com.Questions or comments about the show? Email food@markbittman.com. See acast.com/privacy for privacy and opt-out information.

DC native and culinary historian, Michael W. Twitty, heats it up with Dr. Christina Greer this week as he answers this question and more. With an appetite for destruction, will he scrape the plate? See omnystudio.com/listener for privacy information.

Barbecue is America's culinary national pastime. Dozens of  books have been written about it, food writers criss-cross the country looking for the best places, and people wait hours to eat at the most famous spots. In his book The Cooking Gene, culinary historian Michael Twitty traces the path that barbecue traveled from West Africa to the American South — and how enslaved cooks in plantation kitchens created Southern cuisine. But the barbecue journey doesn't stop there. During the Great Migration, Black Americans brought the foods they created in the South with them to places like Chicago. Dan visits Uncle John's BBQ, just south of Chicago, to learn about — and eat — a type of barbecue that only exists there.Check out Kevin Pang's article about Chicago's “barbecue divide” in Saveur.This episode originally aired on December 10, 2018, and was produced by Dan Pashman, Anne Saini, and Aviva DeKornfeld. It was edited by Gianna Palmer and Kristin Torres, and mixed by Casey Holford. The Sporkful production team now includes Dan Pashman, Emma Morgenstern, Andres O'Hara, Tracey Samuelson, and Jared O'Connell.Transcript available at www.sporkful.com.

This week the Rabbi and Joshua speak to an unforgettably unique guest, author Michael Twitty as this weekend is "NYC Pride".  Michael is an African-American Jew, who identifies with the LGBTQ community, and has an upcoming book titled: "Koshersoul: The Faith and Food Journey of an African American Jew". Episode Timecodes: (08:30) Michael Twitty Interview (37:35) Rabbi Shira's Guided Meditation

It's that time of year when Muñoz brings you the best of Queer Foodie Coming Out stories, thoughts on it getting better, and Pride insight from a selection of his favorite guests. In this final installment of the In Yo Mouth PRIDE series join him as he explores the journey that it is coming into your own, choosing yourself, and doing what you love with clips from episodes featuring Sicily Sierra, Chef Pink DeLongpre, Michael Twitty, and Jiwan Kohli. Please go show them all the love as they continue to shine in their culinary excellence!Stay tuned next week for an extra special and fabulous PRIDE guest!Mouth Merch is where you go from fan to super fan! For the months of May, June, & July Muñoz will be donating all proceeds of any PRIDE merch purchased to the Ali Forney Center here in NYC.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Over recent years, the Jewish community has grown from merely being aware of queer Jews to standing where we are today: leaders and activists in almost every denomination are working to actively include queer Jews in Jewish law and practice. Queer and nonbinary Jews no longer settle for pointing out their existence and right to be included; they're crafting narratives that explain how deeply and intricarely their queerness and Judaism are intertwined. To dissect these issues and share their personal stories, we're joined by two inaugural members of the Queer Jewish Incubator, a new project run by the Miles Nadal JCC in downtown Toronto. Sadie Epstein-Fine is working on a play about one of Tevye's daughters being queer, and Toby King is gathering and archiving information about queer-Jewish wedding ceremonies to examine the various ways in which those couples celebrate their love. After that, you'll hear an excerpt from The CJN's podcast Rivkush, in which host Rivka Campbell interviews Michael Twitty, the award-winning cookbook author, chef and voice for social justice, who describes life at the intersection of being Black, Jewish and gay. What we talked about Learn about the Miles Nadal JCC's Queer Jewish Incubator Visit Sadie Epstein-Fine's website at sadieepsteinfine.com Contribute to Queering the Jewish Wedding Listen to the full interview with Michael Twitty on _Rivkush_ Credits Bonjour Chai is hosted by Avi Finegold, Ilana Zackon and David Sklar. Michael Fraiman is the producer. Andre Goulet is the technical producer. Our theme music is by Socalled. The show is a co-production from The Jewish Learning Lab and The CJN, and is distributed by The CJN Podcast Network. To learn how to support the show by subscribing to this podcast, please watch this video.

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

In this episode, the first of our two-part look at dishes from Mark Twain's Adventures of Huckleberry Finn, Nick makes two versions of cornbread from the novel after taking a close look at historical documents and recipes. He also tries two beverages with deceiving names: “pot liquor,” which contains no alcohol, and “buttermilk,” which contains no actual butter (as far as he knows). Stay tuned for more foolery and the second half of recipes from Huckleberry Finn in next week's episode!If you would like to suggest a meal (or beverage) from a work of literature for a future deep dive, send an email with the dish's name, title of the literary work, and the author's name to literallydelishpod@gmail.com. Keep listening to hear more of your favorite foods from books featured on Literally Delicious!Sources:American Chemical Society on the invention of baking powderhttps://www.acs.org/content/acs/en/education/whatischemistry/landmarks/bakingpowder.html#development-of-baking-powderBen H. McClary - “Introducing a Classic: Gunn's Domestic Medicine” - Tennessee Historical Quarterlyhttps://www.jstor.org/stable/42626608Ben Panko - “The Great Uprising: How a Powder Revolutionized Baking” - Smithsonian Magazine https://www.smithsonianmag.com/science-nature/great-uprising-how-powder-revolutionized-baking-180963772/Bernard Herman - “Hannah Mary's Giant Corn Pone” - Southern Cultureshttps://www.southerncultures.org/article/hannah-marys-corn-pone/Dwight Eisnach and Herbert C. Covey - “Slave Gardens in the Antebellum South”https://muse.jhu.edu/article/773984Kathleen Purvis' interview with Michael Twitty for the Charlotte Observerhttps://www.charlotteobserver.com/living/food-drink/article68763427.htmlKnoxville News Sentinel Corn Dodger Recipehttps://www.proquest.com/newspapers/southern-specialty-greens-corn-dodgers/docview/393452774/se-2Lisa Antonelli Bacon - “Cornpone versus Cornbread” - Virginia Living Magazinehttps://www.virginialiving.com/food/cornpone-versus-cornbread/Recipe that Inspired my Corn Pone Recipehttps://ancestorsinaprons.com/recipe/indian-bread-corn-pone/Recipe that Inspired my Corn Dodger Recipehttps://www.lanascooking.com/corn-dodgers/

In this continuation of last week's interview, Michael Twitty & your girl Muñoz get into how/if Michael finds Queerness in his work, an epic Food News Update, how Michael began this journey, and how he would like his legacy to continue on. If you thought Part 1 was epic you haven't heard nothin' yet! SO tell the ancestors your busy, pour yourself some good wine, and relax into the dulcet tones of the Michaels!You can show Michael all the love on Instagram @thecookinggeneSend Muñoz some love on Instagram & Twitter @inyomouthpodMouth Merch is where you go from fan to super fan!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This week James Beard Award-winning culinary historian Michael Twitty joins Muñoz for an epic conversation on what makes food gay, the safe place that is the kitchen, conjuring our ancestors, food for tops and bottoms and so much more. This conversation was so epic it had to be broken up into two parts. So break out one of grandma's recipes and settle in for an epic and hysterical episode!You can show Michael some love on Instagram @thecookingeneSend Muñoz some love on Instagram & Twitter @inyomouthpodMouth Merch is where you go from fan to super fan!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Host Samira Mohyeddin asks how do you honour a beloved food tradition that's steeped in the slave trade? Guests include Wendie L. Wilson, Halifax-based educator and artist; Michael Twitty, writer and culinary historian; and Sonja Boon, professor of Gender Studies at Memorial University

Rice is a central ingredient to Southern foodways, and it is one of the most versatile grains served around the world. It could be prepared as a side dish, an entrée, and dessert; pair it with sugar, cinnamon, and vanilla for a sweet dish or add tomatoes, onions, and peas for a savory meal. In Rice: A Savor the South Cookbook (UNC Press, 2021), Michael Twitty explores the culinary history of rice as he offers 51 recipes of how this grain is found in many culinary cultures including Creole, Acadian, soul food, Low Country, and Gulf Coast. As Twitty states, connects us to everyone and “no other ingredient tastes this much like home.” N'Kosi Oates is a Ph.D. candidate in Africana Studies at Brown University. Find him on Twitter at NKosiOates.

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

Ina shares her thoughts on The Cooking Gene: A Journey Through African American Culinary History in the Old South by Michael Twitty. Subscribe to Farm.One's YouTube channel to hear about all the things we're excited about! https://www.youtube.com/c/FarmOne As Ina has been reading through this book, she's had a lot of thoughts, reactions, and unanswered questions. Hear why she wanted to read this book and some of the themes that have been resonating her. [1:42] Authenticity vs. Authority [4:07] Connectedness [5:20] Duality The Cooking Gene https://thecookinggene.com/ Michael W. Twitty https://www.facebook.com/MichaelWTwitty/ Become a Farm.One member and receive weekly deliveries of fresh produce that are harvested and delivered same day https://farm.one/?utm_source=youtubewhatsinthebagt&utm_medium=description&utm_campaign=signup Follow us on Instagram at http://instagram.com/farm.one

Mash-Up Wisdom is a short series of episodes featuring wisdom from our Mash-Up heroes.Have you read the news lately? Amy and Rebecca have been taking it pretty hard and needed a therapy session with you guys to find some HOPE. Today we're reflecting on Mash-Up Wisdom—the gems of knowledge dropped by our guests here on The Mash-Up Americans—and how we are using them to keep us strong and HOPEFUL. This episode features brilliance from Michael Twitty, John Maeda, and Randall Park. They're reminding us to focus on our ancestors, celebrate our mashiness and follow our joy. Best therapy ever.As always read more at mashupamericans.com and find us on the internet @mashupamerican to share your tips for staying hopeful.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

We're re-sharing our episode with the fantastic author, chef, historian, and mensch Michael Twitty about bubbemeises. Call them old wives tales, call them folk wisdom, call them what you will, we're not ignoring them anytime soon. We'll hear from: a bevy of past guests on their bubbemeise; The Angry Asian Man, Phil Yu, and his lovely wife, Joanna Lee, about how honoring the traditions of their ancestors made their first year of parenthood easier to endure, and more meaningful, too; and finally, Michael Twitty himself on why we are our ancestors best fantasy and to remember that we own the source code. Get all the wisdom here, fam! Visit mashupamericans.com for more!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.