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3 episodes with Michael W Twitty
2 episodes with Michael W Twitty
2 episodes with Michael W Twitty
2 episodes with Michael W Twitty
2 episodes with Michael W Twitty
2 episodes with Michael W Twitty
2 episodes with Michael W Twitty
Kamau Bell has a long and impressive resume, including hosting seven seasons of the CNN docuseries United Shades of America, winning a Peabody Award for We Need to Talk About Cosby, and winning the third season of Celebrity Jeopardy, and he’s about to take off on his “Who’s With Me” standup tour. Kamau wore a T-shirt on TV that read, “Not All Macaroni and Cheeses are Created Equal,” a political message and “insider Black conversation” that he explains to host Rachel Belle. We’ll also learn the true history of mac & cheese in America, a narrative that took 200 years to uncover, with James Beard Award-winning food historian Michael W. Twitty and Gayle Jessup White, a descendant of both Thomas Jefferson and James Hemmings, the enslaved head chef of Jefferson’s Monticello kitchen. Kamau tells host Rachel Belle about his experience traveling to Kenya with Anthony Bourdain, where his unadventurous eating tendencies were seriously challenged, and of course he shares his last meal. Watch Rachel’s Cascade PBS TV show The Nosh with Rachel Belle! Season 2 out now! Sign up for Rachel’s new (free!) Cascade PBS newsletter for more food musings! Follow along on Instagram! Order Rachel’s cookbook Open Sesame.Support the show: http://rachelbelle.substack.com/See omnystudio.com/listener for privacy information.
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
This week Lilah goes to Savannah, Georgia, to visit chef Mashama Bailey. In 2022, Mashama won Outstanding Chef at the James Beard Awards. Since 2014, she has been chef and partner at The Grey, a restaurant located in a formerly segregated bus station. And she has been redefining American food by reclaiming its African-American roots. But because so much of this history hasn't been documented, how do you find and preserve it, and also expand on it? Mashama explains her creative process. We also speak with Stephen Satterfield, host of the Netflix docuseries High on the Hog. Stephen is the founder of Whetstone Media, which is dedicated to tracing food stories back to their roots of origin.--------------Want to say hi? We love hearing from you. We're on Twitter @ftweekendpod, and Lilah is on Instagram and Twitter @lilahrap.--------------Links and mentions from the episode: – Lilah's written piece on Mashama in the FT Magazine: https://on.ft.com/3I8v4br – Mashama and her business partner John O Morisano's memoir about The Grey is called Black, White, and the Grey– Stephen is the founder of Whetstone Magazine and Whetstone Media. You can learn more at https://www.whetstonemagazine.com/– Whetstone Radio Collective has a suite of podcasts: https://podcasts.apple.com/us/channel/whetstone-radio/id6442689915– Stephen's Peabody-winning Netflix docuseries is called High on the Hog– Dr Jessica B Harris's seminal book on African-American food history is called High on the Hog: a Culinary Journey from Africa to America– Edna Lewis is considered the first lady of Southern cooking. Her groundbreaking cookbook, published in 1976, is called The Taste of Country Cooking– Lilah also recommends Bryant Terry's 2021 cookbook Black Food, and the work of Michael W Twitty. Michael is on Instagram at @thecookinggene and has an excellent Masterclass session on tracing your roots through food– Mashama is on Instagram at @mashamabailey. Stephen is at @isawstephen—-------------Special offers for Weekend listeners, from 50% off a digital subscription to a $1/£1/€1 trial are here: http://ft.com/weekendpodcast.--------------Original music by Metaphor Music. Mixing and sound design by Breen Turner and Sam Giovinco. Read a transcript of this episode on FT.com Hosted on Acast. See acast.com/privacy for more information.
On this episode of Shelf Care: The Podcast, it's the most wonderful time of the year! That's right, it's Editors' Choice time, when we here at Booklist pick the best of the best for 2022. As in years past, Booklist editors picked some standouts from the list to shout out in this Very Special Episode of Shelf Care, and here's what we talked about: Donna Seaman, Editor, Adult Books: The Swimmers, by Julie Otsuka (Top of the List Adult Fiction) Africa is Not a Country: Notes on a Bright Continent, by Dipo Faloyin (Top of the List Adult Nonfiction) Ducks: Two Years in the Oil Sands, by Kate Beaton, art by the author (Top of the List Adult Graphic Novel) Booklist Reader Martha Graham: When Dance Became Modern, by Neil Baldwin Saxophone Colossus: The Life and Music of Sonny Rollins, by Aidan Levy Demon Copperhead, by Barbara Kingsolver Liberation Day, by George Saunders Out There, by Kate Folk How to Read Now, by Elaine Castillo Sarah Hunter, Editor, Books for Youth: Farmhouse, by Sophie Blackall, illus. by the author Maya's Song, by Renée Watson, illus. by Bryan Collier Our Crooked Hearts, by Melissa Albert My Aunt is a Monster, by Reimena Yee, art by the author (Top of the List Youth Graphic Novel) Squire, by Nadia Shammas and Sara Alfageeh, art by Sara Alfageeh Ducks: Two Years in the Oil Sands, by Kate Beaton, art by the author Heather Booth, Editor, Audio: Listening Still, by Anne Griffin, read by Nicola Coughlan (Top of the List Adult Audio) Journal of a Traveling Girl, by Nadine Neema, read by the author (Top of the List Audio for Youth) The Babysitter Lives, by Stephen Graham Jones, read by Isabella Star LaBlanc Inside Voice: My Obsession with How We Sound, by Lake Bell, read by the author and a full cast Thank You for Listening, by Julia Whelan, read by the author The Memory Librarian: And Other Stories of Dirty Computer, by Janelle Monáe, read by Janelle Monáe and Bahni Turpin Marple: Twelve New Mysteries, by Agatha Christie and others, read by a full cast Love & Saffron, by Kim Fay, read by a full cast Koshersoul: The Faith and Food Journey of an African American Jew, by Michael W. Twitty, read by the author Tell Me Everything, by Erica Krouse, read by Gabra Zackman I Must Betray You, by Ruta Sepetys, read by Edoardo Ballerini and Ruta Sepetys Coming Up Cuban: Rising Past Castro's Shadow, by Sonia Manzano, read by a full cast Hilo: Books 1—3, by Judd Winick, read by a full cast Demon in the Wood, by Leigh Bardugo, read by a full cast Ronny Khuri, Senior Editor, Books for Youth: A is for Bee: An Alphabet Book in Translation, by Ellen Heck, illus. by the author (Top of the List Picture Book) Mama and Mommy and Me in the Middle, by Nina LaCour, illus. by Kaylani Juanita Annie Bostrom, Senior Editor, Adult Books: Stay True, by Hua Hsu Ducks: Two Years in the Oil Sands, by Kate Beaton, art by the author Maggie Reagan, Senior Editor, Books for Youth: All My Rage, by Sabaa Tahir (Top of the List Youth Fiction) Alone Out Here, by Riley Redgate Kiss and Tell, by Adib Khorram Susan Maguire, Senior Editor, Adult Books: By Her Own Design, by Piper Huguley Lark Ascending, by Silas House Babel: Or the Necessity of Violence: An Arcane History of the Oxford Translators' Revolution, by R. F. Kuang Rest is Resistance: A Manifesto, by Tricia Hersey Julia Smith Senior Editor, Books for Youth: The Honeys, by Ryan La Sala Hell Followed with Us, by Andrew Joseph White Lily and the Night Creatures, by Nick Lake Seen and Unseen: What Dorothea Lange, Toyo Miyatake, and Ansel Adams's Photographs Reveal about the Japanese American Incarceration, by Elizabeth Partridge, illus. by Lauren Tamaki. (Top of the List Youth Nonfiction)
Screenwriters Seth Reiss and Will Tracy tackle issues of class, consumerism, art, and privilege in "The Menu." Katianna and John Hong, the husband-and-wife duo behind Korean American restaurant and deli Yangban Society, discuss their blended Hanukkah and Christmas traditions. Michael W. Twitty, an African American Jewish writer and culinary historian, considers the "braid of influences" that have shaped his Hanukkah traditions. Want a new twist on the latke? Chef Chris Scott's herbed potato and onion waffle is the perfect Hanukkah treat. From the ancient history of the tamal (which existed before the tortilla), to the variety of fillings, to regional twists, to different methods of preparation, Indigenous culinary anthropologist Claudia Serrato talks about tamales, top to bottom. Food writer Aleksandra Crapanzano shares the French approach to making dessert at home. Finally, chef Scott Zwiezen reopens Elf Cafe in Echo Park with a new look and some new additions to the menu.
This week we talk with Jewish writer, educator, culinary historian - and let's not forget to mention TIME100 Next 2022 baddy - about why cooking is so close to the heart of Black, fat and queer people. Make the haters mad and rate us 5 stars! Send us an email with your thoughts/comments about the show: BlackFatFemmePod@gmail.com Follow the show on social: Twitter | Instagram Follow DoctorJonPaul: Twitter | Instagram | Website Follow Jordan: Twitter | Instagram | Website Follow Our Guest - Michael Twitty: Instagram | Twitter | Website | Buy the Book See omnystudio.com/listener for privacy information.
Sit back, relax, bring your appetite, and listen in on a conversation between our host, Ebony Lumumba, and James Beard award-winning food writer and historian, Michael W. Twitty. In Twitty's newest, Koshersoul, he takes us on a personal journey through African and Jewish culinary traditions. Hosted on Acast. See acast.com/privacy for more information.
GUESTS Toni Scully Kelseyville Pear Festival http://www.pearfestival.com/ Michael W. Twitty...Author Kosher Soul The Fait and Food Jorney of an African-American https://aalbc.com/authors/author.php?author_name=Michael+W.+Twitty https://www.harpercollins.com/blogs/authors/michael-w-twitty
Culinary historian and chef Michael W. Twitty considers the marriage of two of the most distinctive culinary cultures in the world today: the foods and traditions of the African Atlantic and the global Jewish diaspora.
Bad Bunny is the biggest pop star in the world, so what does he believe in? Guest host Tracie Hunte and political anthropologist Yarimar Bonilla look at the politics of Bad Bunny, and his vision of a Puerto Rico for Puerto Ricans.Plus, Tracie talks to James Beard award-winning author Michael W. Twitty about his new book, "Koshersoul," how we connect to our histories through food and what makes a kitchen sacred.And later, Tracie plays Who Said That? with her group chat! Her friends Alana Casanova-Burgess, host and producer of La Brega from WNYC and Futuro Studios, and Rebeca Ibarra, host and producer of The Refresh from Insider, go head-to-head to win the title of Who Said That? champion. Warning: some Spanish speakers may find language in this episode offensive.You can follow us on Twitter @NPRItsBeenAMin and email us at ibam@npr.org.
For more FT Weekend content, including our special Food & Drink mini-series, search 'FT Weekend' where you listen to podcasts and subscribe there.This week Lilah goes to Savannah, Georgia, to visit chef Mashama Bailey. Mashama recently won Outstanding Chef at the James Beard Awards. Since 2014, she has been chef and partner at The Grey, a restaurant located in a formerly segregated bus station. And she has been redefining American food by reclaiming its African-American roots. But because so much of this history hasn't been documented, how do you find and preserve it, and also expand on it? Mashama explains her creative process. We also speak with Stephen Satterfield, host of the Netflix docuseries High on the Hog. Stephen is the founder of Whetstone Media, which is dedicated to tracing food stories back to their roots of origin.--------------Want to say hi? We love hearing from you. We're on Twitter @ftweekendpod, and Lilah is on Instagram and Twitter @lilahrap.--------------Links and mentions from the episode: – Lilah's written piece on Mashama in the FT Magazine: https://on.ft.com/3I8v4br – Mashama and her business partner John O Morisano's memoir about The Grey is called Black, White, and the Grey– Stephen is the founder of Whetstone Magazine and Whetstone Media. You can learn more at https://www.whetstonemagazine.com/– Whetstone Radio Collective has a suite of podcasts: https://podcasts.apple.com/us/channel/whetstone-radio/id6442689915– Stephen's Peabody-winning Netflix docuseries is called High on the Hog– Dr Jessica B Harris's seminal book on African-American food history is called High on the Hog: a Culinary Journey from Africa to America– Edna Lewis is considered the first lady of Southern cooking. Her groundbreaking cookbook, published in 1976, is called The Taste of Country Cooking– Lilah also recommends Bryant Terry's 2021 cookbook Black Food, and the work of Michael W Twitty. Michael is on Instagram at @thecookinggene and has an excellent Masterclass session on tracing your roots through food– Mashama is on Instagram at @mashamabailey. Stephen is at @isawstephen—-------------Special offers for FT Weekend listeners, from 50% off a digital subscription to a $1/£1/€1 trial can be found here: http://ft.com/weekendpodcastCome join us at the FT Weekend festival in London on September 3rd! Buy a ticket at ft.com/ftwf. Here's a special £20 off promo code: FTWFxPodcast22--------------Original music by Metaphor Music. Mixing and sound design by Breen Turner and Sam Giovinco. Our GDPR privacy policy was updated on August 8, 2022. Visit acast.com/privacy for more information.
This week Lilah goes to Savannah, Georgia, to visit chef Mashama Bailey. Mashama recently won Outstanding Chef at the James Beard Awards. Since 2014, she has been chef and partner at The Grey, a restaurant located in a formerly segregated bus station. And she has been redefining American food by reclaiming its African-American roots. But because so much of this history hasn't been documented, how do you find and preserve it, and also expand on it? Mashama explains her creative process. We also speak with Stephen Satterfield, host of the Netflix docuseries High on the Hog. Stephen is the founder of Whetstone Media, which is dedicated to tracing food stories back to their roots of origin.--------------Want to say hi? We love hearing from you. We're on Twitter @ftweekendpod, and Lilah is on Instagram and Twitter @lilahrap.--------------Links and mentions from the episode: – Lilah's written piece on Mashama in the FT Magazine: https://on.ft.com/3I8v4br – Mashama and her business partner John O Morisano's memoir about The Grey is called Black, White, and the Grey– Stephen is the founder of Whetstone Magazine and Whetstone Media. You can learn more at https://www.whetstonemagazine.com/– Whetstone Radio Collective has a suite of podcasts: https://podcasts.apple.com/us/channel/whetstone-radio/id6442689915– Stephen's Peabody-winning Netflix docuseries is called High on the Hog– Dr Jessica B Harris's seminal book on African-American food history is called High on the Hog: a Culinary Journey from Africa to America– Edna Lewis is considered the first lady of Southern cooking. Her groundbreaking cookbook, published in 1976, is called The Taste of Country Cooking– Lilah also recommends Bryant Terry's 2021 cookbook Black Food, and the work of Michael W Twitty. Michael is on Instagram at @thecookinggene and has an excellent Masterclass session on tracing your roots through food– Mashama is on Instagram at @mashamabailey. Stephen is at @isawstephen—-------------Special offers for FT Weekend listeners, from 50% off a digital subscription to a $1/£1/€1 trial can be found here: http://ft.com/weekendpodcastCome join us at the FT Weekend festival in London on September 3rd! Buy a ticket at ft.com/ftwf. Here's a special £20 off promo code, specifically for our listeners: FTWFxPodcast22--------------Original music by Metaphor Music. Mixing and sound design by Breen Turner and Sam Giovinco. Our GDPR privacy policy was updated on August 8, 2022. Visit acast.com/privacy for more 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.
In this episode of Eat My Globe, our host, Simon Majumdar, enjoys one of the most fascinating conversations he has ever had with a culinary figure. Michael W. Twitty's knowledge of the food world and its history is astonishing, and his way of sharing is inclusive and fun. Here, they talk more about the history of rice, but about so many other things as well. You don't want to miss it. Make sure to follow along every week and follow us on: Twitter: @EatMyGlobePcast Instagram: @EatMyGlobe Facebook: @EatMyGlobeOfficial Twitter: @SimonMajumdar Instagram: @SimonMajumdar Facebook: @SimonMajumdarPage LinkedIn: https://www.linkedin.com/in/simon-majumdar-2760156 Produced & Distributed by: Producergirl Productions
Culinary historian and author Michael W. Twitty shares a preview of his new book Koshersoul: The Faith and Food Journey of an African American Jew — and how he claimed his place at the table.
Michael W. Twitty - Culinary historian and food writer who documents and educates on African American culinary traditions of the historic South and its connections with the wider African Atlantic world, as well as parent traditions in Africa. He will join Tavis for a conversation sharing his remarkable journey to becoming one of the Nation's preeminent culinary experts and to shed insight on African American Food Culture (Hour 3)
This week, host Tom Zalatnai (@tomzalatnai) calls up everyone's favorite podcast guest Eric Silver (@El_Silvero) from Join The Party to talk about his favorite non-kosher Jewish foods! First, we talk Food Network and the importance of Guy Fieri as a cultural liaison, then Eric shares his story of growing up Jewish in New York and eventually ditching kosher dietary law. We get into "jewish-coded" foods, Michael W. Twitty, and how "Jewish Food" goes way beyond the "ashkenormative" perception we have of it here in North America. We also get into intersecting cultural identities and the marginalization of jews in America. Also, Eric shares an absolutely brilliant latke-making tip! You can follow this show on social media @NoBadFoodPod! Check out The Depot! www.depotmtl.org Check out Join The Party! https://www.jointhepartypod.com/ Check out Multitude! https://multitude.productions/ Check out Edith's! https://www.edithsbk.com/ This episode is brought to you in part by Whisky Lane! www.whiskylane.ca SUPPORT THE SHOW! patreon.com/nobadfoodpod MERCH! https://www.teepublic.com/stores/up-for-discusssion?ref_id=2539 Our logo is by David Flamm! Check out his work (and buy something from his shop!) at http://www.davidflammart.com/ Our theme music is "It Takes A Little Time" by Zack Ingles! You can (and should!) buy his music here: https://zackingles.bandcamp.com/ www.upfordnetwork.com Want to send us fan mail? Upford Network ℅ Tom Zalatnai PO Box 22585 Monkland PO Montreal, Quebec H4A 3T4 Canada
Food is more than just fuel for your body. Food is a connection to the stories of your ancestors and the stories of your descendants.In this episode of Life Kit, Michael W. Twitty, nutritionist Rujuta Diwekar, and professor Devon Mihesuah share their advice on how to strengthen the ties to your food traditions.
Black food anthropology and media is a big deal these days. Think books like Michael W. Twitty's 'The Cooking Gene' and Bryant Terry's 'Black Food' or Netflix shows like High On the Hog and Fresh, Fried and Crispy, to name a few. There are also numerous social media accounts dedicated to Black food from around the Diaspora, be it chefs of all types and foodies alike. One account that has recently caught my eye is Black Food Fridays, an initiative that encourages everyone to support Black-owned food vendors and creatives each and every Friday or as founder KJ Kearney also puts it: "Black Food Fridays is like #TacoTuesdays but for Black people food!" The North Charleston native launched the site in April 2020, has been seen or featured on The Today Show, The Takeout, Charleston's The Post and Courier, Mic.com, and has amassed over 160,000+ followers. On this episode. we'll be talking about Black people's present interpretation and understanding of our food and what the future holds for preserving and sharing time-honored traditions/cooking styles. Chaos & Culture: Musings From the Mind of Geronimo Knows is a show with candid conversations and objective opinions about culture, lifestyle, and spirituality. Subscribe today and hit the notification bell so you won't miss future episodes! Follow us on Instagram: https://instagram.com/alltheflykids https://instagram.com/geronimoknows https://instagram.com/kjbeenya https://instagram.com/blackfoodfridays
Zoe speaks with culinary historian, food writer, and Griot Michael W. Twitty (@thecookinggene) about third person interpretation, African American culinary history in the Old South, genealogy and food heritage, and storytelling through foodways. KEY TAKEAWAYS When it comes to the issue of self-dislike and self-hatred and its effects, we must be as honest and as open as possible. We have to remove it at the root, and we cannot do this unless we know where to dig. Cooking is a political act. Cooking is a revolutionary act, but we must want it to be. We have to find the will and the meaning. The ability to suspend one's belief plays a vital part in our personal learning process. Stimulating the imagination is a foundational building block of self-development. A recipe is a story that is passed down through the generations, changing incrementally as new generations add their own tales to the cooking pot. It represents the heritage and voyage of those who came before. BEST MOMENTS 'One of the key ingredients is resistance, acknowledgement, honorance and respect' 'Food tells stories. Food keeps people's memories alive' 'It's mental health. It's digging into the root - uprooting all that stuff' 'I want Black people to understand in particular, the reason why I do what I do is not to revisit the trauma. it's to celebrate our joyous past and present' VALUABLE RESOURCES Michael W Twitty Instagram - https://www.instagram.com/thecookinggene/?hl=en The Cooking Gene - https://thecookinggene.com Michael W Twitty Twitter - https://twitter.com/KosherSoul ABOUT THE HOST Zoe Adjonyoh is a writer, chef, and food justice activist from South-East London on a mission to bring African food to the masses. As a mixed-race, Black queer woman born to a Ghanaian father and Irish mother from a working-class background who works at the intersections of food, culture, identity, and politics, Zoe Adjonyoh is driven to create change in the food landscape. Zoe has taken her fresh interpretation of classic Ghananian flavours to venues across London, Berlin, Accra, and New York and become a leader in the new African cuisine revolution. Through her supper clubs, kitchen residencies, mobile catering, a former restaurant space in Brixton, her highly successful cookbook, Zoe's Ghana Kitchen: An Introduction to New African Cuisine - from Ghana With Love, and a thriving e-commerce spice business, Zoe has sought to inspire African food entrepreneurs, cooks, and chefs from the continent and the diaspora across the world. During the COVID-19 pandemic, Zoe has held events, demonstrations, and talks in addition to launching a crowdfunding campaign to support some of the most vulnerable in her community. In 2020, Zoe founded the thought leadership platform Black Book for Black and non-white people working within hospitality and food media. Join Zoe as she dismantles, disrupts, and decolonises the food industry while supporting marginalised communities and building a more equitable food system. NOTES Thank you for cooking up consciousness with me! Love & light- Zoe Adjonyoh Follow Cooking Up Consciousness on Clubhouse for conversations and community and visit www.zoeadjonyoh.com to subscribe to all of Zoe's consciousness-raising projects including Black Book and Ghana Kitchen. For more about Zoe and her work, follow @zoeadjonyoh on IG and on Clubhouse. Please visit Patreon to support this self-funded podcast from as little as $4 per month. CREDITS Executive Producer, Creator, and Host- Zoe Adjonyoh Producer- Dani Dillon of Lunch Group Graphic & Website Design- Sara HeldInstagram: https://www.instagram.com/zoeadjonyoh/?hl=enSee omnystudio.com/listener for privacy information.
Twitty is the creator of Afroculinaria, the first blog devoted to African-American historic foodways. His book, The Cooking Gene: A Journey Through African American Culinary History in the Old South, won the 2018 James Beard Foundation Book Award for Book of the Year.
Regenerative agriculture is sometimes branded as a new idea. But the tradition of maintaining soil carbon and honoring the earth, of leaving the land better than we found it, has been part of indigenous traditions for thousands of years. So, what can we do to re-center the stories of Black and Native American growers and give credit where credit is due? Leah Penniman is the Co-Director and Farm Manager at Soul Fire Farm, an Afro-Indigenous-centered community farm committed to uprooting racism and seeding sovereignty in the food system. Leah has 20-plus years of experience as a soil steward and food sovereignty activist, and she is the author of Farming While Black: Soul Fire Farm’s Practical Guide to Liberation of the Land. On this episode of Reversing Climate Change, Leah joins Ross and cohost Rebekah Carlson to explain George Washington Carver’s work pioneered modern regenerative agriculture—two decades prior to J.I. Rodale. Leah describes the work she has done to reclaim a connection with the land (beyond the oppression of slavery and sharecropping) and offers advice on reconnecting with your own indigenous roots. Listen in for Leah’s insight on the shift among Black Americans from rural to urban farming and learn how you can support Soul Fire Farm’s work to promote social and environmental justice. Connect with Ross & Rebekah Purchase Nori Carbon Removals Join Nori's book on club on Patreon Nori on Twitter Nori Newsletter Email podcast@nori.com Listen to our other podcast, Carbon Removal Newsroom Resources Soul Fire Farm Soul Fire on Facebook Soul Fire on Instagram Soul Fire on Twitter Soul Fire on YouTube Farming While Black: Soul Fire Farm’s Practical Guide to Liberation of the Land by Leah Penniman ‘Why Farming Is an Act of Defiance for People of Color’ in Healthyish Owen Taylor on The Table Underground Podcast EP030 The Cooking Gene: A Journey Through African American Culinary History in the Old South by Michael W. Twitty The land-healing work of George Washington Carver at Grist Slavery by Another Name: The Re-Enslavement of Black Americans from the Civil War to World War II by Douglas A. Blackmon The Justice for Black Farmers Act --- Send in a voice message: https://anchor.fm/reversingclimatechange/message Support this podcast: https://anchor.fm/reversingclimatechange/support
This month the RePod is joined by Beth Brown, the Outreach Services Manager at Muskingum County Library System. We talk a little bit about outreach in the context of libraries, why we enjoy audiobooks, and of course, the books we recommend this month. For more information about MCLS, please visit us at muskingumlibrary.org If you'd like to submit your own Reread, Rewrite, Recommend books, or if you have any library questions for our guest hosts, please email Sarah at outreach@muskingumlibrary.org Books mentioned in this episode: The Henna Artist - Alka Joshi Black Sun - Rebecca Roanhorse The Scent Keeper - Erica Bauermeister Murder, She Barked - Krista Davis The Dutch House - Ann Patchett The Cooking Gene: A Journey Through African American Culinary History in the Old South - Michael W. Twitty
This week, Liberty and Danika discuss In the Quick, Infinity Reaper, Infinite Country, and more great books. Pick up an All the Books! shirt, sticker, and more right here. Subscribe to All the Books! using RSS, iTunes, or Spotify and never miss a book. Sign up for the weekly New Books! newsletter for even more new book news. This post contains affiliate links. When you buy through these links, Book Riot may earn a commission. BOOKS DISCUSSED ON THE SHOW: In the Quick by Kate Hope Day I Think I Love You by Auriane Desombre Yolk by Mary H.K. Choi Follow Your Arrow by Jessica Verdi Who is Maud Dixon? by Alexandra Andrews What’s Mine and Yours by Naima Coster Infinite Country by Patricia Engel Infinity Reaper (Infinity Cycle) by Adam Silvera The Girls I’ve Been by Tess Sharpe The Death of Jane Lawrence by Caitlin Starling When the Reckoning Comes by LaTanya McQueen WHAT WE’RE READING: Space Battle Lunchtime Vol 3 by Natalie Riess The Box in the Woods by Maureen Johnson MORE BOOKS OUT THIS WEEK: Gory Details: Adventures From the Dark Side of Science by Erika Engelhaupt The Kitchen without Borders: Recipes and Stories from Refugee and Immigrant Chefs by The Eat Offbeat Chefs, Siobhan Wallace Penny De Los Santos (Photographer) The Lowering Days by Gregory Brown The Speed of Light by Elissa Grossell Dickey Rice (Savor the South Cookbooks) by Michael W. Twitty The Snatch Racket: The Kidnapping Epidemic That Terrorized 1930s America by Carolyn Cox Black Boy Out of Time: A Memoir by Hari Ziyad Catalogue Baby: A Memoir of (In)fertility by Myriam Steinberg, Christache Fans: How Watching Sports Makes Us Happier, Healthier, and More Understanding by Larry Olmsted Vera by Carol Edgarian The Queen’s Secret by Melissa de la Cruz The Empathy Diaries: A Memoir by Sherry Turkle Abundance by Jakob Guanzon Too Small by Tola Atinuke, Onyinye Iwu But You’re Still So Young: How Thirtysomethings Are Redefining Adulthood by Kayleen Schaefer Tomorrow Sex Will Be Good Again: Women and Desire in the Age of Consent by Katherine Angel One Step to You by Federico Moccia, Antony Shugaar (translator) Mirror Lake by Andrée A. Michaud, J. C. Sutcliffe (translator) Laxmi’s Mooch by Shelly Anand and Nabi H. Ali A Window to Heaven: The Daring First Ascent of Denali: America’s Wildest Peak by Patrick Dean Bring Back Our Girls: The Untold Story of the Global Search for Nigeria’s Missing Schoolgirls by Joe Parkinson, Drew Hinshaw The Memory Thief: Thirteen Witches by Jodi Lynn Anderson An Unexpected Peril (A Veronica Speedwell Mystery ) by Deanna Raybourn Spilt Milk by Courtney Zoffness Men Who Hate Women: From Incels to Pickup Artists: The Truth about Extreme Misogyny and How it Affects Us All by Laura Bates Women in White Coats: How the First Women Doctors Changed the World of Medicine by Olivia Campbell Winterborne Home for Mayhem and Mystery by Ally Carter Decoding “Despacito”: An Oral History of Latin Music by Leila Cobo Come Fly the World: The Jet-Age Story of the Women of Pan Am by Julia Cooke frank: sonnets by Diane Seuss The Babysitter: My Summers with a Serial Killer by Liza Rodman, Jennifer Jordan The Bright and the Pale by Jessica Rubinkowski Bridge of Souls (City of Ghosts #3) by Victoria Schwab The Life of the Mind by Christine Smallwood AMORALMAN: A True Story and Other Lies by Derek DelGaudio We Are Bellingcat: Global Crime, Online Sleuths, and the Bold Future of News by Eliot Higgins Covet (Crave 3) by Tracy Wolff Later by Stephen King Klara and the Sun by Kazuo Ishiguro Home is Not a Country by Safia Elhillo Machinehood by S.B. Divya The Girl Explorers: The Untold Story of the Globetrotting Women Who Trekked, Flew, and Fought Their Way Around the World by Jayne Zanglein The Scapegoat by Sara Davis A History of Scars: A Memoir by Laura Lee The Salt in Our Blood by Ava Morgyn Flight: A Novel of a Daring Escape During World War II by Vanessa Harbour A Boob’s Life: How America’s Obsession Shaped Me―and You by Leslie Lehr Endpapers: A Family Story of Books, War, Escape, and Home by Alexander Wolff The Lost Apothecary by Sarah Penner Every Last Fear by Alex Finlay Float Plan by Trish Doller Down Comes the Night by Allison Saft The Barbizon: The Hotel That Set Women Free by Paulina Bren Foregone by Russell Banks Justine by Forsyth Harmon The Committed by Viet Thanh Nguyen Band of Sisters by Lauren Willig Oslo, Maine by Marcia Butler The Stolen Kingdom by Jillian Boehme Burnt Sugar by Avni Doshi More Than You Can Handle: A Rare Disease, A Family in Crisis, and the Cutting-Edge Medicine That Cured the Incurable by Miguel Sancho The Castle School (for Troubled Girls) by Alyssa Sheinmel Antonio by Beatriz Bracher, Adam Morris (translator) The High-Rise Diver by Julia von Lucadou, Sharmila Cohen (translator) The Northern Reach by W.S. Winslow You’re Leaving When?: Adventures in Downward Mobility by Annabelle Gurwitch Brother, Sister, Mother, Explorer by Jamie Figueroa A Desolation Called Peace (Teixcalaan Book 2) by Arkady Martine Forget Me Not by Alexandra Oliva Once Upon a Quinceañera by Monica Gomez-Hira The Conductors by Nicole Glover Dead Space by Kali Wallace Lightseekers by Femi Kayode The Restoration of Celia Fairchild by Marie Bostwick Feelings: A Story in Seasons by Manjit Thapp A Game of Cones (An Ice Cream Parlor Mystery) by Abby Collette Sparks Like Stars by Nadia Hashimi Good Eggs by Rebecca Hardiman The Soul of a Woman by Isabel Allende Burning Girls and Other Stories by Veronica Schanoes We Begin at the End by Chris Whitaker The Postscript Murders by Elly Griffiths See omnystudio.com/listener for privacy information.
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
Dispatches: The Podcast of the Journal of the American Revolution
This week our guest is award-winning author and chef Michael W. Twitty. Since their arrival in the 17th century, Africans have played an instrumental role in shaping the culture and cuisine of North America. Using food as a primary source, Michael Twitty traces the history of enslaved peoples in the New World and highlights their lasting influence over modern America. For more information visit www.allthingsliberty.com.
Shachi joined me to discuss Wandering in Strange Lands: A Daughter of the Great Migration Reclaims Her Roots, written and narrated by Morgan Jerkins. Thank you to the Libro.fm ALC Program and HarperAudio for providing a review copy of Wandering in Strange Lands for today’s episode. Wandering in Strange Lands: A Daughter of the Great Migration Reclaims Her Roots [Libro.fm] The print and ebook versions of Wandering in Strange Lands does include an extensive Notes and Bibliography section that are not included in the audiobook edition. The Cooking Gene: A Journey Through African-american Culinary History in the Old South (Written + Narrated by: Michael W. Twitty) [Libro.fm]
Tom Pierson has been an operatic tenor soloist, licensed massage therapist, and oil & gas consultant. He teaches yoga and loves to cook. Enneagram 4. How to connect with Tom: Schedule an online yoga class or a free centering session at www.guiding-vision.com. Listen to one of his performances at the Shepherd School of Music, Rice University: 04/22/2003 Poem "Coral Castles" by Carol Bialock. Teachers: Richard Rohr of the Center for Action and Contemplation (CAC) in Santa Fe, NM The Cooking Gene by Michael W. Twitty On Earth We're Briefly Gourgeous by Ocean Vuong Yoga: Baba Hari Dass and the Sankat Mochan Hanuman How to connect with April: Facebook @aprilific IG: @april.the.poet www.aprilific.com How to connect with Scheffy's Sandbox: Facebook: @thesandboxpod IG: @thesandboxpod Email your dream, questions, or comments to us at thesandboxpod@gmail.com! We'd love to feature your voice, so record a voicememo and email it to us for us to play on the show. Also, please take a moment to "like" and rate our show on whatever platform you use to listen. Thank you so much! --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app --- Send in a voice message: https://anchor.fm/thesandboxpod/message
Tom Pierson has been an operatic tenor soloist, licensed massage therapist, and oil & gas consultant. He teaches yoga and loves to cook. Enneagram 4. How to connect with Tom: Schedule an online yoga class or a free centering session at www.guiding-vision.com. Listen to one of his performances at the Shepherd School of Music, Rice University: 04/22/2003 Poem "Coral Castles" by Carol Bialock. Teachers: Richard Rohr of the Center for Action and Contemplation (CAC) in Santa Fe, NM The Cooking Gene by Michael W. Twitty On Earth We're Briefly Gourgeous by Ocean Vuong Yoga: Baba Hari Dass and the Sankat Mochan Hanuman How to connect with April: Facebook @aprilific IG: @april.the.poet www.aprilific.com How to connect with Scheffy's Sandbox: Facebook: @thesandboxpod IG: @thesandboxpod Email your dream, questions, or comments to us at thesandboxpod@gmail.com! We'd love to feature your voice, so record a voicememo and email it to us for us to play on the show. Also, please take a moment to "like" and rate our show on whatever platform you use to listen. Thank you so much! Those listening via Anchor will hear 30-seconds of the song "I Am Loving Awareness" by East Forest, Ram Dass, Krishna Das --- Send in a voice message: https://anchor.fm/thesandboxpod/message
Oh, it’s just us, with a little to say about a whole lot of things! There’s some playlisting, some cookbooking, some sunblocking, some angsting—you’ll see when you dive in. The linkage: We have a new thing! It’s called Secret Menu, and, for $4 a month, you get access to a very special members-only newsletter. Yes, intriguing. Powdered SPF! We’re all about it, especially for babies, scalps, and pandemic scenarios when you definitely don’t want to be touching your face in public. Brush On Block is our new (translucent) go-to. The source of our playlist-for-the-ages tip: the wonderful Cat Dash. Related: Spotify’s Time Capsule feature. The quick version of what Claire refers to as the gospel theory of activism. A recent installment of Courtney Martin’s newsletter and one of Mona Chalabi’s excellent graphics compare the duration of the current BLM protests to the Montgomery bus boycott. This Mother Jones article "The Gas Industry Is Paying Instagram Influencers to Gush Over Gas Stoves" 1) is about so much more than that headline conveys and 2) got us RILED. Sigh, related: Pregnancy risks related to air pollution disproportionately impact Black mothers. Our most recent book purchases by Black authors (for ourselves and for gifts!): Vegetable Kingdom by Bryant Terry, The Dooky Chase Cookbook by Leah Chase, The Cooking Gene by Michael W. Twitty, Take a Hint, Dani Brown by Talia Hibbert, and Felix Ever After by Kacen Callender. The single-blade Oui razor—so chic, so worth it! Read this Glossy interview with the founder Karen Young for more context (paid subscription required). Check out the Encyclopedia Womannica podcast! Every weekday, there’s a new, five-minute episode introducing game-changing women throughout history. Wash your clothes with Celsious and snag 15% off their eco-friendly laundry supplies with the code 15% ACLEANERTHINGORTWO. YAY. Produced by Dear Media
Hothouse is returning from hiatus! From here on out this podcast feed will be all Hothouse, so if you want to keep hearing The Horticulturati, please subscribe to that feed HERE (for Apple Podcasts) or HERE (for Spotify). Crape myrtles are blooming all over the place and Leah is DISGUSTED. What’s triggering this Lagerstroemiaphobia? Perhaps it's not about the crape myrtles at all, but rather the lingering demons of her past in exurban hell. Next, Colleen reports on a storied gourd that vine borers can’t touch: the cushaw squash. Domesticated some time around the dawn of agriculture, the obscure cushaw took on special significance to African American foodways as a “slave food” staple. We discuss plants and memory, the merits of “folklore,” and the importance of heirloom seeds as “living archives” of cultural information. Happy belated Juneteenth! See photos of Colleen’s cushaw plant and drop us a line at www.horticulturati.com. Mentioned in this episode: The Botany Coloring Book; The Crape Myrtle Trails of McKinney; Neil Sperry on topping crape myrtles; Nandina ‘nana”; the “Pool Party Incident” of 2015; Homestead Heart (YouTube); “The Seeds of Survival” (NYT); Kathe Hambrick-Jackson, The River Road African American Museum (Louisiana); Michael W. Twitty, The Cooking Gene by Michael W. Twitty; Farming While Black, by Leah Penniman.
Crape myrtles are blooming all over the place and Leah is DISGUSTED! What’s triggering this Lagerstroemiaphobia? Perhaps it’s not about the crape myrtles, but rather the living demons of exurban hell? Next, Colleen reports on a storied gourd that vine borers can’t touch: the cushaw squash. Domesticated some time around the dawn of agriculture, the obscure cushaw took on special significance to African American foodways as a “slave food” staple. We discuss plants and memory, the merits of “folklore,” and the importance of heirloom seeds as “living archives” of cultural information. See photos of Colleen’s humongous cushaw plant and drop us a line at www.horticulturati.com. Mentioned in this episode: The Botany Coloring Book by Paul Young; The Crape Myrtle Trails of McKinney; Neil Sperry on topping crape myrtles; Nandina ‘nana”; the “Pool Party Incident” of 2015; Homestead Heart (YouTube); “The Seeds of Survival” (NYT); Kathe Hambrick-Jackson, The River Road African American Museum (Louisiana); Michael W. Twitty, The Cooking Gene by Michael W. Twitty; Farming While Black, by Leah Penniman.
p>Food and drink often feature prominently in our favorite stories. It can help introduce us to new or fantastical cultures, connect us with our past, and bring together our favorite characters in celebration or loss. Our panel (Shachi Bhatt, Mark Siegal, and Scott Ullery) will be cooking up their favorite literary meals with each course coming from a different audiobook. Round 1: Shachi: Páramo de Guzmán Cheese from The Telling Room (Written by: Michael Paterniti / Narrated by: L.J. Ganser) [Audible] Mark: Green Smoothies from Laurie Berkner's Song and Story Kitchen (Written by: Laurie Berkner, The Laurie Berkner Band / Narrated by: Laurie Berkner, Josiah Gaffney) [Audible Stories (free)] / [Audible]/ [Ep 29: Audible Originals] Scott: Dr. Chef’s Smoky Buns from The Long Way to a Small, Angry Planet (Written by: By: Becky Chambers / Narrated by: Rachel Dulude) [Libro.fm] / [Overdrive/Libby] / [Audible] / [Ep 45: Wayfarers] Round 2: Shachi: The Cooking Gene: A Journey Through African-american Culinary History in the Old South (Written + Narrated by: Michael W. Twitty [Libro.fm] / [Overdrive/Libby] / [Audible] Mark: Red Kibble from The Expanse (Series) (Written by: James S. A. Corey / Narrated by: Jefferson Mays) [Libro.fm] / [Overdrive/Libby] / [Audible] / [Ep 4] Scott: Lembas (Elven bread) from The Fellowship of the Ring (Written by: J.R.R. Tolkien / Narrated By: Rob Inglis [Libro.fm] / [Overdrive/Libby] / [Audible] Round 3: Shachi: Lickable Wallpaper from Charlie and the Chocolate Factory (Written By: Roald Dahl / Narrated by: Douglas Hodge) [Libro.fm] / [Overdrive/Libby] / [Audible] Mark: Circus foods from The Night Circus (Written by: Erin Morgenstern / Narrated by: Jim Dale) [Libro.fm] / [Overdrive/Libby] / [Audible] / [Ep 1] Scott: Dr. Elma York's Chocolate Chess Pie from The Fated Sky (Written & Narrated By: Mary Robinette Kowal) [Audible] / [Ep 27] **Additional Picks:** Shachi: Chocolate Cake (Matilda), “Eating Your Words” (The Phantom Tollbooth), The Joy Luck Club Mark: (Animal, Vegetable, Miracle: A Year of Food Life), Harry Potter (series), fresh baked bread (The Golem and the Jinni) Scott: Mark Watney’s potatoes (The Martian); Pan Galactic Gargle Blaster (The Restaurant at the End of the Universe); Wine, Beer, Rum, Coffee, Tea, & Soda (A History of the World in 6 Glasses); Daughter of Fishes Tea (Ancillary Sword); Food: A Cultural History (The Great Courses); Wienerschnitzel from Redd Beirgarten (Menu Excerpts from Our Favorite Newark Restaurants) **Other References:** Audible Stories James and the Giant Peach (Written By: Roald Dahl / Narrated By: Taika & Friends) [YouTube]
This week, Patricia talks about a couple great backlist titles including a nonfiction book that should be on everyone’s list! This episode is sponsored by TBR: Book Riot’s service for Tailored Book Recommendations, now available as a gift! Subscribe to All the Books! using RSS, Apple Podcasts, Spotify, or Stitcher and never miss a beat book. Sign up for the weekly New Books! newsletter for even more new book news. Books discussed on the show: Between the World and Me by Ta-Nehisi Coates Witchlight by Jessi Zabarsky Books mentioned on the show: So You Want to Talk About Race by Ijeoma Oluo The Body is Not an Apology: The Power of Radical Self-Love by Sonya Renee Taylor Hunger: A Memoir of (My) Body by Roxane Gay How to be Less Stupid About Race: On Racism, White Supremacy, and the Racial Divide by Crystal Marie Fleming Thick: And Other Essays by Tressie McMillan Cottom The Cooking Gene: A Journey Through African American Culinary History in the Old South by Michael W. Twitty
On this week’s show, we speak with three James Beard Award-winners to explore the history and culture of African American cooking and learn how African flavors are inspiring new dishes today. We begin with soul food scholar Adrian Miller, who describes his book, Soul Food: The Surprising Story of an American Cuisine, as love-letter to African-American cooks. Since it was first published in 2013, the book has gone on to receive numerous accolades and was awarded a James Beard for reference and scholarship. Within its pages, Adrian presents a refreshing look at one of America’s oldest and most mythologized cuisines. From mac and cheese to red drink, he uncovers the history of soul food and what it means for African American culture and identity. Next, we hear from Michael W. Twitty. He's a writer, culinary historian, and historical interpreter who explores food through his many identities. He’s an African American whose interest in Jewish culture led him to convert to Judaism in his early 20s. Michael illustrates for us the connections between African and Judaic food traditions and a cross-cultural spirit he describes as “Kosher soul.” Finally, author and food activist Bryant Terry discusses the inspiration behind his book, Afro-Vegan. Bryant draws from the diverse flavors of the African diaspora, interpreting them in new and healthy ways. For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.
In our culture, Black culture, African-based culture, the mask is a sacred thing. It's not fun times. Michael W. Twitty is a culinary and cultural historian and author of The Cooking Gene. He converted to Orthodox Judaism at 25. Twitty is the first Revolutionary in Residence at Colonial Williamsburg. His comfort food is pot liquor. Join the 10 Things That Scare Me conversation, and tell us your fears here. And follow 10 Things That Scare Me on Instagram, Twitter and Facebook.
This week, Patricia talks about a couple great Black history nonfiction titles! This episode is sponsored by Get Booked: The Handsell. Subscribe to All the Books! using RSS, Apple Podcasts, Spotify, or Stitcher and never miss a book. Sign up for the weekly New Books! newsletter for even more new book news. BOOKS DISCUSSED ON THE SHOW: Hidden Figures: The American Dream and the Untold Story of the Black Women Mathematicians Who Helped Win the Space Race by Margot Lee Shetterly The Cooking Gene: A Journey Through African American Culinary History in the Old South by Michael W. Twitty Splintegrate by Deborah Teramis Christian
Fuchsia Dunlop, the preeminent writer on Chinese cuisine in the English language, has published a completely revised and updated version of Land of Plenty, her classic book on Sichuan cookery, containing 70 new recipes. Her newest book is titled The Food of Sichuan. She joins Kaiser and guest host Jim Millward of Georgetown University in a discussion of this wildly popular cuisine — and how to get started as a Sichuan chef in your own kitchen.12:18: Are there eight regional cuisines in China?21:20: Sichuanese food going global26:37: Sichuan cooking 10135:01: Useful “hacks” for cooking and preparation41:20: Food fads in China and how they migrateRecommendations:Jim: Give Fuchsia a follow on Instagram; Women and China’s Revolutions, by Gail Hershatter; and the Los Angeles–based Cambodian and American psychedelic rock band Dengue Fever. Kaiser: A Thousand Small Sanities: The Moral Adventure of Liberalism, by Adam Gopnik. Fuchsia: Away: A Novel, by Amy Bloom; The Cooking Gene: A Journey Through African American Cultural History in the Old South, by Michael W. Twitty; and the soon-to-be-released posthumous album, Thanks for the Dance, by singer-songwriter Leonard Cohen.
Michael W. Twitty is a culinary historian and food writer from the Washington D.C. area. He blogs at Afroculinaria.com. He's appeared on Bizarre Foods America with Andrew Zimmern, Many Rivers to Cross with Dr. Henry Louis Gates, and has lectured to over 400 groups. He has served as a judge for the James Beard Awards and is a fellow with the Southern Foodways Alliance and TED and the first Revolutionary in Residence at The Colonial Williamsburg Foundation. Southern Living named Twitty, one of "Fifty People Changing the South and the Root.com added him to tbeir 100 most influential African Americans under 45. Beyonce beat him out as number one.” HarperCollins released Twitty's The Cooking Gene, in 2017, tracing his ancestry through from Africa to America and from slavery to freedom, a finalist for The Kirkus Prize and The Art of Eating Prize and a third 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, his piece on visiting Ghana in Bon Appetit will included in Best Food Writing in 2019 and was nominated for a 2019 James Beard Award. Image courtesy of Johnathan M. Lewis. It's HRN's annual summer fund drive, this is when we turn to our listeners and ask that you make a donation to help ensure a bright future for food radio. Help us keep broadcasting the most thought provoking, entertaining, and educational conversations happening in the world of food and beverage. Become a member today! To celebrate our 10th anniversary, we have brand new member gifts available. So snag your favorite new pizza - themed tee shirt or enamel pin today and show the world how much you love HRN, just go to heritageradionetwork.org/donate A Hungry Society is powered by Simplecast.
Amanda and Jenn do another round of nonfiction questions this week on Get Booked. This episode is sponsored by All the Books, Re-entry by Peter Cawdron, and The Handmaid’s Tale: Graphic Novel by Margaret Atwood, illustrated by Renee Nault. Subscribe to the podcast via RSS, Apple Podcasts, or Stitcher. Questions 1. My dad is a huge American history buff, but he is also conservative (yikes for liberal me). I want to get him a book he’ll enjoy about American history but would love some recs for female authors or native voices. Right now, he is really into revolutionary war time biographies as well as books about native culture in early America. He doesn’t read fiction (but maybe a bomb historical fiction that’s hyper truth-based?). I want to gently open his eyes to diverse writers (without spooking him like a baby deer). Thanks so much! and love from PHILLY!!! -Stephanie 2. Hi, Amanda and Jenn! I listen to your show every week, and my TBR list keeps growing. But, here I am, with a request all the same. I recently read Helen Macdonald’s H is for Hawk, and I couldn’t put it down. It was a new experience because I don’t usually read a lot of nonfiction or memoirs. And it’s something I want to change about my reading life. I’m a teacher and scholar, so I often read many academic texts and essays for work. And, when I have time to read something for pleasure, I gravitate more toward fiction, something with a driving plot that keeps drawing me in. I also have trouble reading memoirs because many feel inauthentic to me, or I just simply can’t relate (e.g. Eat, Pray, Love). So, how very surprising that I would fall in love with a book that was, in part, about falconry. Specifically, I loved the beauty of the book, its language, and the descriptions of nature. I also related to the author’s authentic and open description of her grief after losing her father. But, it also had a driving plot that drew me in again and again. Surely, there are other memoirs and nonfiction titles that can cure my book hangover and fill a very large gap in my reading list. Thanks in advance for the help! -Kelli 3. Hey Amanda and Jen! I recently started watching and fell in love with the new Hulu show ‘The Path.’ I also recently listened to Leah Remini’s ‘Troublemaker’ memoir on audio and I’ve found myself really interested in reading more about cults. I’m open to memoir, nonfiction, or fiction books that examine the nature of cults and either living in them or escaping from them. Thanks for the suggestions! -Jackie 4. I’ve been watching The Ascent of Woman on Netflix, and now I’m just dying to read some nonfiction books about women in history. I want some history books about kick ass women in history, and you two seem like the people to ask. I have a particular fascination with ancient history, and the Middle Ages, so if you guys know of any books about those times it would be great. Otherwise I’m fine with pretty much any time, as long as it’s not too modern. Basically the older the better. (P.S. I’ve already read Cleopatra by Stacy Schiff, and Romantic Outlaws by Charlotte Gordon, and The Peabody Sisters by Megan Marshall is on my TBR list.) -Donna 5. Hi! I love your podcast and was happy you moved from biweekly to weekly productions. I’m looking for nonfiction recommendations. I’m a writer and tend toward creative nonfiction, but I have trouble to find nonfiction that I find as enjoyable and interesting as I find fiction. Some books that I have enjoyed are Lucy Grealy’s Autobiography of a Face, Ann Patchett’s Truth and Beauty, Mindy Kaling’s memoirs, and Sloane Crosley’s essays (interestingly, I did not enjoy her novel as much as her nonfiction). Do you have any other rec’s for a fiction reader and nonfiction writer? Thanks! -Taryn 6. I’m pretty fascinated by serial killers and would like book recommendations about either real serial killers or fictional. I recently read The Girls (and didn’t realize it was about the Charles Manson group until afterwards- face palm). I liked the book and am looking for more like that. There are so many nonfiction books about serial killers that aren’t well written, I think mostly because they are written by newspaper columnists who wrote about the story at the time in the news and then crammed all the articles into a book, lacking flow. Major bonus points: I read a book about serial killers about 10 years ago, it was a conglomeration of nonfiction short stories about serial killers and their background, basically how they became serial killers (their childhood, abuse they faced, etc) but, for the life of me, I cannot find that book again, if you can find it that would be amazing. THANKS! -Tracey 7. Whenever I hear about a new feminist essay collection or memoir, I get really excited, run out to get the book, and then am crushingly disappointed. I don’t quite understand why I’m so often disappointed by these books, but it’s definitely a recurring problem – and it’s very frustrating! I love the IDEA of the books and always start out so optimistic, but it seems like the essay and memoir formats just don’t work for me. Can you recommend some feminist reading that is NOT a memoir or essay collection? Either fiction or nonfiction is fine. -Heidi Books Discussed These Truths by Jill Lepore A World On Fire by Amanda Foreman (rec’d by Liberty) The Cooking Gene by Michael W. Twitty Braiding Sweetgrass by Robin Wall Kimmerer The Road to Jonestown by Jeff Guinn Escape by Carolyn Jessop and Laura Palmer Liar, Temptress, Soldier, Spy by Karen Abbott Empress by Ruby Lal Smoke Gets in Your Eyes by Caitlin Doughty (YouTube: Ask a Morticianand Recommended) My Own Devices by Dessa (Recommended and TEDx) I’ll Be Gone in the Dark by Michelle McNamara The Red Parts by Maggie Nelson All the Single Ladies by Rebecca Traister The Feminist Utopia Project, edited by Alexandra Brodsky and Rachel Kauder Nalebuff
Dispatches: The Podcast of the Journal of the American Revolution
This week our guest is award-winning author and chef Michael W. Twitty. Since their arrival in the 17th century, Africans have played an instrumental role in shaping the culture and cuisine of North America. Using food as a primary source, Michael Twitty traces the history of enslaved peoples in the New World and highlights their lasting influence over modern America. For more information visit www.allthingsliberty.com.
James Beard award-winning author Michael W. Twitty (THE COOKING GENE) joins the podcast this week to discuss balancing the discussion between food and race, facing off against critics and how food is crucial in defining one's roots. Also, Matt & Michelle got you covered on why China loves Budweiser so much, the milk industry bailout and artistic ways to get kids to eat vegetables.
This episode we’re discussing Non-Fiction Food and Cooking books! We talk about the mystery of electric kettles, bodybuilding expertise, and fear of trying to make recipes that look like the pictures. Plus: Songs about bananas! You can download the podcast directly, find it on Libsyn, or get it through iTunes, Stitcher, Google Play, Spotify, or your favourite podcast delivery system. In this episode Anna Ferri | Meghan Whyte | Matthew Murray | Robert Hamaker Books We Discuss This Month Geek Sweets: An Adventurer's Guide to the World of Baking Wizardry by Jenny Burgesse The Official DC Super Hero Cookbook by Matthew Mead Batman: Through the Genres The Cooking Gene: A Journey Through African American Culinary History in the Old South by Michael W. Twitty Uncommon Grounds: The History of Coffee and How It Transformed Our World by Mark Pendergrast Eat Live Love Die: Selected Essays by Betty Fussell Kitchen Yarns: Notes on Life, Love, and Food by Ann Hood An Everlasting Meal: Cooking with Economy and Grace by Tamar Adler Dirt Candy: A Cookbook: Flavor-Forward Food from the Upstart New York City Vegetarian Restaurant by Amanda Cohen, Grady Hendrix, and Ryan Dunlavey Cook Korean!: A Comic Book with Recipes by Robin Ha Thug Kitchen: The Official Cookbook: Eat Like You Give a F*ck by Matt Holloway and Michelle Davis Protest Kitchen: Fight Injustice, Save the Planet, and Fuel Your Resistance One Meal at a Time by Carol J. Adams and Virginia Messina Banana: The Fate of the Fruit That Changed the World by Dan Koeppel Other Media We Mention The Ex-Boyfriend Cookbook: They Came, They Cooked, They Left (But We Ended Up with Some Great Recipes) by Erin Ergenbright and Thisbe Nissen The Joy of Cooking by Irma S. Rombauer, Marion Rombauer Becker and Ethan Becker So many editions: Robert's travel copy with Marion's illustration is from 1954. He says the editions to avoid are 1962 and 1997. Coffee Isn't Rocket Science: A Quick and Easy Guide to Buying, Brewing, Serving, Roasting, and Tasting Coffee by Sébastien Racineux, Chung-Leng Tran, Yannis Varoutsikos (Illustrations) Relish: My Life in the Kitchen by Lucy Knisley Nanny Ogg's Cookbook: A Useful and Improving Almanack of Information Including Astonishing Recipes from Terry Pratchett's Discworld by Terry Pratchett, Stephen Briggs, Tina Hannan, and Paul Kidby How to Cook Everything: Simple Recipes for Great Food by Mark Bittman Knife Skills Illustrated: A User's Manual by Peter Hertzmann à la carte: the author's website Chopping Vegetables with 8-Foot-Long Knives by Simone Giertz (features chopping an oven in half) Murder in the Kitchen by Alice B. Toklas The Kelloggs: The Battling Brothers of Battle Creek by Howard Markel A Month of Sundaes by Michael Turback Knickerbocker glory The Moosewood Cookbook by Mollie Katzen The Enchanted Broccoli Forest by Mollie Katzen Heat: An Amateur's Adventures as Kitchen Slave, Line Cook, Pasta-Maker, and Apprentice to a Dante-Quoting Butcher in Tuscany by Bill Buford In Pursuit of Flavor by Edna Lewis Links, Articles, and Things Cup (unit) Postum shows up in old restaurant menus and in a marketing campaign using Mr. Coffee Nerves. Search for it in New York Public Library’s historical menus. We also discuss it in Episode 029 - Westerns. Rubenstein Library Test Kitchen Goblin Sandwiches Geographical indications and traditional specialities in the European Union The Cook’s Thesaurus Yes! We Have No Bananas Louis Prima - Yes We Have No Bananas Chiquita Banana The Original Commercial Is this the bananana song? We think so… (Clearly we misheard the lyrics.) Matthew published a cooking zine called “Slugs and Spice / Sugar and Snails” for Food Not Bombs Vancouver almost ten years ago. He found a terrible scan you can look at if you’re interested. Crying in H Mart By Michelle Zauner Sobbing near the dry goods, I ask myself, “Am I even Korean anymore if there’s no one left in my life to call and ask which brand of seaweed we used to buy?” Check out our Pinterest board and Tumblr posts, follow us on Twitter, join our Facebook Group, or send us an email! Join us again on Tuesday, September, 4th, when we’ll talk about our travel reading habits! Then come back on Tuesday, September 18th, when we’ll talk about Romance Fiction!
Michael W. Twitty, culinary historian, interpreter and author of The Cooking Gene, explains his research on how enslaved African-Americans shaped modern cuisine in the United States.
Michael W. Twitty, award-winning author of The Cooking Gene, shares just what it means to be a "culinary historian," how food and identity influence one another, and why being a Black, Jewish, gay, big and "bearish" has made him who he is today.
1:53: Paula Gallagher's weekly book recommendation is, "The Cooking Gene: A Journey Through African-American Culinary History in the Old South," by Maryland-based culinary historian Michael W. Twitty, creator of the Afroculinaria blog.5:31: Jim O'Leary, senior scientist at the Maryland Science Center, talks about Monday's solar eclipse and what visitors to the center can expect as the moon passes between the Sun and Earth.Links:https://www.harpercollins.com/9780062379290/the-cooking-genehttps://afroculinaria.com/http://www.mdsci.org/http://www.baltimoresun.com/news/maryland/bs-hs-eclipse-research-20170811-story.htmlhttp://www.mdsci.org/event/sun-fun-eclipse/
This week on Food Without Borders, Leah speaks with culinary historian, Michael W. Twitty, whose acclaimed new book, The Cooking Gene: A Journey Through African American Culinary History in the Old South, traces the history of Southern cuisine, family ancestry, and African-American identity in the US. Leah and Michael talk about the discomfort entrenched in Southern cuisine and the cultural amnesia surrounding slavery (from rice paddies to plantation kitchens) that had previously blurred the contributions enslaved Africans made to American food culture. Michael's work peels back the layers of history, in an effort to reclaim the lost memories of his ancestors and transform our national consciousness at the intersection of race and food. Food Without Borders is powered by Simplecast
Host Bernice Bennett welcomes author, Michael W. Twitty for a discussion of his new book, The Cooking Gene - A Journey Through African American Culinary History in the Old South. Michael W. Twitty is also the author of Afroculinaria a food blog. As a food writer, independent scholar, culinary historian, and historical interpreter, he is personally charged with preparing, preserving and promoting African American foodways and its parent traditions in Africa and her Diaspora and the legacy in the food culture of the American South. Michael is a Judaic studies teacher from the Washington D.C. Metropolitan area and his interests include food culture, food history, Jewish cultural issues, African American history and cultural politics. Afroculinaria highlights and addresses the critical role of food in the development and definition of African American civilization and the politics of consumption and cultural ownership that surround it.
The “ownership” of Southern food is a divisive cultural issue, reflective of the ongoing struggle for racial justice in America. Michael Twitty shares with us that struggle in The Cooking Gene: A Journey Through African American Culinary History in the Old South (Harper Collins: Amistad 2017). He brings to life the unsung heroes of American food history, the black cooks in slavery and freedom who created an innovative and syncretic cuisine. Like them, he builds upon the South’s diverse botanical ecosystems, a continent of indigenous nations, and the long roots of memory, extending back across the middle passage to West Africa. For Twitty, this is also a tale of family. He shares his ancestors experiences through stories, recipes, genetic tests, and historical documents. He travels from abandoned cotton plantations to black-owned organic farms, from synagogues in Georgia to vodun rituals in New Orleans. As Twitty takes us on this journey, he shows how food and memory together can heal. He reminds that as uncomfortable as honest conversation about racism’s legacy can be, its the only path to rejuvenating body, soul, and American community. Jeremy Wood is a Seattle appellate attorney. Much of his scholarly work has concerned Native American interests. He also serves as Co-Chair for the Seattle City Human Rights Commission and as a Jewish educator. You can learn more about his work by visiting https://www.linkedin.com/in/jeremyfwood. He can be reach at jeremywood10@gmail.com. Learn more about your ad choices. Visit megaphone.fm/adchoices
The “ownership” of Southern food is a divisive cultural issue, reflective of the ongoing struggle for racial justice in America. Michael Twitty shares with us that struggle in The Cooking Gene: A Journey Through African American Culinary History in the Old South (Harper Collins: Amistad 2017). He brings to life the unsung heroes of American food history, the black cooks in slavery and freedom who created an innovative and syncretic cuisine. Like them, he builds upon the South’s diverse botanical ecosystems, a continent of indigenous nations, and the long roots of memory, extending back across the middle passage to West Africa. For Twitty, this is also a tale of family. He shares his ancestors experiences through stories, recipes, genetic tests, and historical documents. He travels from abandoned cotton plantations to black-owned organic farms, from synagogues in Georgia to vodun rituals in New Orleans. As Twitty takes us on this journey, he shows how food and memory together can heal. He reminds that as uncomfortable as honest conversation about racism’s legacy can be, its the only path to rejuvenating body, soul, and American community. Jeremy Wood is a Seattle appellate attorney. Much of his scholarly work has concerned Native American interests. He also serves as Co-Chair for the Seattle City Human Rights Commission and as a Jewish educator. You can learn more about his work by visiting https://www.linkedin.com/in/jeremyfwood. He can be reach at jeremywood10@gmail.com. Learn more about your ad choices. Visit megaphone.fm/adchoices
The “ownership” of Southern food is a divisive cultural issue, reflective of the ongoing struggle for racial justice in America. Michael Twitty shares with us that struggle in The Cooking Gene: A Journey Through African American Culinary History in the Old South (Harper Collins: Amistad 2017). He brings to life the unsung heroes of American food history, the black cooks in slavery and freedom who created an innovative and syncretic cuisine. Like them, he builds upon the South’s diverse botanical ecosystems, a continent of indigenous nations, and the long roots of memory, extending back across the middle passage to West Africa. For Twitty, this is also a tale of family. He shares his ancestors experiences through stories, recipes, genetic tests, and historical documents. He travels from abandoned cotton plantations to black-owned organic farms, from synagogues in Georgia to vodun rituals in New Orleans. As Twitty takes us on this journey, he shows how food and memory together can heal. He reminds that as uncomfortable as honest conversation about racism’s legacy can be, its the only path to rejuvenating body, soul, and American community. Jeremy Wood is a Seattle appellate attorney. Much of his scholarly work has concerned Native American interests. He also serves as Co-Chair for the Seattle City Human Rights Commission and as a Jewish educator. You can learn more about his work by visiting https://www.linkedin.com/in/jeremyfwood. He can be reach at jeremywood10@gmail.com.
The “ownership” of Southern food is a divisive cultural issue, reflective of the ongoing struggle for racial justice in America. Michael Twitty shares with us that struggle in The Cooking Gene: A Journey Through African American Culinary History in the Old South (Harper Collins: Amistad 2017). He brings to life the unsung heroes of American food history, the black cooks in slavery and freedom who created an innovative and syncretic cuisine. Like them, he builds upon the South’s diverse botanical ecosystems, a continent of indigenous nations, and the long roots of memory, extending back across the middle passage to West Africa. For Twitty, this is also a tale of family. He shares his ancestors experiences through stories, recipes, genetic tests, and historical documents. He travels from abandoned cotton plantations to black-owned organic farms, from synagogues in Georgia to vodun rituals in New Orleans. As Twitty takes us on this journey, he shows how food and memory together can heal. He reminds that as uncomfortable as honest conversation about racism’s legacy can be, its the only path to rejuvenating body, soul, and American community. Jeremy Wood is a Seattle appellate attorney. Much of his scholarly work has concerned Native American interests. He also serves as Co-Chair for the Seattle City Human Rights Commission and as a Jewish educator. You can learn more about his work by visiting https://www.linkedin.com/in/jeremyfwood. He can be reach at jeremywood10@gmail.com. Learn more about your ad choices. Visit megaphone.fm/adchoices
The “ownership” of Southern food is a divisive cultural issue, reflective of the ongoing struggle for racial justice in America. Michael Twitty shares with us that struggle in The Cooking Gene: A Journey Through African American Culinary History in the Old South (Harper Collins: Amistad 2017). He brings to life the unsung heroes of American food history, the black cooks in slavery and freedom who created an innovative and syncretic cuisine. Like them, he builds upon the South's diverse botanical ecosystems, a continent of indigenous nations, and the long roots of memory, extending back across the middle passage to West Africa. For Twitty, this is also a tale of family. He shares his ancestors experiences through stories, recipes, genetic tests, and historical documents. He travels from abandoned cotton plantations to black-owned organic farms, from synagogues in Georgia to vodun rituals in New Orleans. As Twitty takes us on this journey, he shows how food and memory together can heal. He reminds that as uncomfortable as honest conversation about racism's legacy can be, its the only path to rejuvenating body, soul, and American community. Jeremy Wood is a Seattle appellate attorney. Much of his scholarly work has concerned Native American interests. He also serves as Co-Chair for the Seattle City Human Rights Commission and as a Jewish educator. You can learn more about his work by visiting https://www.linkedin.com/in/jeremyfwood. He can be reach at jeremywood10@gmail.com. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/african-american-studies
The “ownership” of Southern food is a divisive cultural issue, reflective of the ongoing struggle for racial justice in America. Michael Twitty shares with us that struggle in The Cooking Gene: A Journey Through African American Culinary History in the Old South (Harper Collins: Amistad 2017). He brings to life the unsung heroes of American food history, the black cooks in slavery and freedom who created an innovative and syncretic cuisine. Like them, he builds upon the South’s diverse botanical ecosystems, a continent of indigenous nations, and the long roots of memory, extending back across the middle passage to West Africa. For Twitty, this is also a tale of family. He shares his ancestors experiences through stories, recipes, genetic tests, and historical documents. He travels from abandoned cotton plantations to black-owned organic farms, from synagogues in Georgia to vodun rituals in New Orleans. As Twitty takes us on this journey, he shows how food and memory together can heal. He reminds that as uncomfortable as honest conversation about racism’s legacy can be, its the only path to rejuvenating body, soul, and American community. Jeremy Wood is a Seattle appellate attorney. Much of his scholarly work has concerned Native American interests. He also serves as Co-Chair for the Seattle City Human Rights Commission and as a Jewish educator. You can learn more about his work by visiting https://www.linkedin.com/in/jeremyfwood. He can be reach at jeremywood10@gmail.com. Learn more about your ad choices. Visit megaphone.fm/adchoices
Tune in the final broadcast of Gullah/Geechee Cultural Heritage Awareness Month and learn about the foodways of the Gullah/Geechee Nation. Queen Quet, Chieftess of the Gullah/Geechee Nation (www.QueenQuet.com) and hostess of Gullah/Geechee Riddim Radio will interview afroculinary specialist, Michael W. Twitty. The two will discuss the foodways of people of African descent of the south and how these traditions continue to be a major part of the history and cultural heritage of the Gullah/Geechee Nation. Cum fa yeddi wha we nyam pun wid de famlee ya een de land ob de @GullahGeechee! Disya da we sho-Gullah/Geechee Riddim Radio! www.gullahgeechee.net www.gullahgeecheenation.com
African American Foodways with Michael W. Twitty Bernice Alexander Bennett host, welcomes Michael W. Twitty, a food writer, independent scholar, culinary historian, and historical interpreter who is personally charged with preparing, preserving and promoting African American foodways and its parent traditions in Africa and her Diaspora and its legacy in the food culture of the American South. Michael is a Judaic studies teacher from the Washington D.C. Metropolitan area and his interests include food culture, food history, Jewish cultural issues, African American history and cultural politics. Michael will highlight and address food’s critical role in the development and definition of African American civilization and the politics of consumption and cultural ownership that surround it. Michael’s work is a braid of two distinct brands: the Antebellum Chef and Kosher/Soul. Antebellum Chef represents the vast number of unknown Black cooks across the Americas that were essential in the creation of the creole cuisines of Atlantic world. The reconstruction and revival of traditional African American foodways means seed keeping, growing heirlooms and heritage crops, raising heritage breeds and sustainably gathering and maintaining wild flora and fauna that our ancestors relied upon. The responsible exploration of the Southern food heritage demands that the cooks of colonial, federal era and antebellum kitchens and enslaved people’s cabins be honored for their unique role in giving the Southland her mother cuisine.
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