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3 episodes with soul food the surprising story
2 episodes with soul food the surprising story
2 episodes with soul food the surprising story
2 episodes with soul food the surprising story
Join us as we embark on a flavorful journey into the heart of African American culinary traditions with our guest Mr. Adrian Miller, known as the Soul Food Scholar. Mr. Adrian, an award-winning author and culinary historian, shares his knowledge on the origins, significance, and cultural impact of soul food in America.
In this episode of 'The Biggest Table,' I welcome Adrian Miller, a food writer, James Beard award winner, and certified barbecue judge. We discuss Miller's transition from being a lawyer and policy advisor to President Clinton to becoming a renowned author on African American cuisine. Miller elaborates on the history and evolution of soul food, its cultural significance, and common misconceptions. The conversation also touches on how soul food and the black church contribute to community-building and address issues of food insecurity. Miller shares ideas on how food can foster racial reconciliation, including creating diverse dining experiences. The episode concludes with a discussion of contemporary issues in church and society, such as the patriarchy and health outcomes in the African American community.Adrian Miller is a food writer, 2X James Beard Award winner, recovering attorney, and certified barbecue judge who lives in Denver, Colorado. He is the author of three books: Soul Food: The Surprising Story of an American Cuisine, One Plate at a Time, The President's Kitchen Cabinet: The Story of the African Americans Who Have Fed Our First Families, From the Washingtons to the Obamas, and Black Smoke: African Americans and the United States of Barbecue. Adrian is featured in the Netflix hit High on the Hog: How African American Cuisine Transformed America.Connect with Adrian Miller:Adrian Miller's WebsiteInstagramThis 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.
Earlier this season, we heard from Adrian Miller. Nicknamed the Soul Food Scholar, the Denver-based researcher has written several books on African-American culinary traditions, including Black Smoke: African Americans and the United States of Barbecue and The President's Kitchen Cabinet: The Story of the African Americans Who Have Fed Our First Families, from the Washingtons to the Obamas. His first book, Soul Food: The Surprising Story of an American Cuisine, One Plate at a Time, won the 2014 James Beard Foundation Book Award for Reference and Scholarship. He also appears in the acclaimed Netflix docuseries High on the Hog: How African American Cuisine Transformed America.Adrian visited Florida in February to headline the Tampa Bay Collard Green Festival. The evening before the main event, he spoke at Collards After Dark at The Cuban Club in Tampa's Ybor City neighborhood. In a conversation on stage with Dalia, Adrian shared tales from the latest topic to catch his interest—beverage preferences of U.S. presidents. We're sharing that conversation here with you on the pod.Adrian delves into which presidents made their own wine, which abstained and who drank confiscated booze during Prohibition. He also explores how wine is selected for White House state dinners, which first lady favored daiquiris and why all of this matters.Related episodes:Soul Food Scholar Adrian Miller Will Headline the Tampa Bay Collard Green FestivalToni Tipton-Martin Celebrates African-American Chefs in ‘Jubilee'Gabrielle E.W. Carter & Dr. LaDonna Butler on Food as Rest & ResistanceDr. Fred Opie on the “Fascinating” African Roots of Florida FoodsFrom the Big House to the White House: Dr. Martha Bireda on Foodways of the Enslaved
Did you know that for some enslaved Africans, small plots of land became ways to maintain culture and heritage- and even pathways to freedom? Soul Food Scholar, Adrian Miller joins us to share stories that tie land to belonging and survival. Amanda Henderson and Adrian Miller dive deep into the stories about navigating the ways of the land to cultivate food sovereignty within African American communities, despite forced migration and slavery in the United States. As they discuss the truths about the ongoing struggle of food injustice for marginalized communities and the rise of consciousness towards food sovereignty, we learn the importance of connecting and adapting to the land as a means of survival. GUEST: Adrian Miller is a food writer, James Beard Award winner, attorney, and certified barbecue judge who lives in Denver, Colorado. Adrian received an A.B in International Relations from Stanford University in 1991, and a J.D. from the Georgetown University Law Center in 1995. From 1999 to 2001, Miller served as a special assistant to President Bill Clinton with his Initiative for One America – the first free-standing office in the White House to address issues of racial, religious and ethnic reconciliation. Miller went on to serve as a senior policy analyst for Colorado Governor Bill Ritter Jr. From 2004 to 2010, he served on the board for the Southern Foodways Alliance. In June 2019, Adrian lectured in the Masters of Gastronomy program at the Università di Scienze Gastronomiche (nicknamed the “Slow Food University”) in Pollenzo, Italy. He is currently the executive director of the Colorado Council of Churches and, as such, is the first African American, and the first layperson, to hold that position. Miller's first book, Soul Food: The Surprising Story of an American Cuisine, One Plate at a Time won the James Beard Foundation Award for Scholarship and Reference in 2014. His second book, The President's Kitchen Cabinet: The Story of the African Americans Who Have Fed Our First Families, From the Washingtons to the Obamas was published on President's Day 2017. It was a finalist for a 2018 NAACP Image Award for “Outstanding Literary Work – Non-Fiction,” and the 2018 Colorado Book Award for History. Adrian's third book, Black Smoke: African Americans and the United States of Barbecue, will be published Spring 2021. Sharecropping, Black Land Acquistion, and White Supremacy (1868-1900) Food Sovereignty Growing Your Own Food: Resources and Tools Talking Trash: Five Easy Steps to Reduce Food Waste
This week, we're digging into the roots of soul food with Adrian Miller, better known as the Soul Food Scholar. After a career at the White House, the trained attorney set his sights on researching African-American culinary traditions.Adrian is the author of several books on the subject, including Black Smoke: African Americans and the United States of Barbecue and The President's Kitchen Cabinet: The Story of the African Americans Who Have Fed Our First Families, from the Washingtons to the Obamas. His first book, Soul Food: The Surprising Story of an American Cuisine, One Plate at a Time, won the 2014 James Beard Foundation Book Award for Reference and Scholarship. You might've seen him in the acclaimed Netflix docuseries High on the Hog: How African American Cuisine Transformed America.Adrian is based in Denver, Colorado, but he's coming to Florida in February to headline the Tampa Bay Collard Green Festival. The event takes place, fittingly, on Presidents Day weekend. On Friday, Feb. 16, Dalia will host the Collards After Dark event, where Adrian will give a talk about U.S. presidents' favorite beverages and cocktails. Then on Saturday, Feb. 17, Adrian will give a presentation about Black chefs in the White House.Gearing up for his appearance in Tampa Bay, Adrian chatted with Dalia about his journey from attorney to food writer, Black chefs in the White House and what mainstream media gets wrong about soul food.Related episodes:Toni Tipton-Martin Celebrates African-American Chefs in ‘Jubilee'Gabrielle E.W. Carter & Dr. LaDonna Butler on Food as Rest & ResistanceDr. Fred Opie on the “Fascinating” African Roots of Florida FoodsFrom the Big House to the White House: Dr. Martha Bireda on Foodways of the Enslaved
This month, Repast welcomes Adrian Miller. Known as the Soul Food Scholar, Adrian Miller is a culinary historian, James Beard award-winning food writer, former White House staffer, and a certified BBQ judge. He is also a recovering lawyer. Adrian, Diana, and Amber Ward, a 2L at Columbia Law School and the Resnick Center's summer research assistant, discuss the history of Black cuisine, how the legacy of slavery and segregation has influenced the development of Black cuisine in America, the erasure of Black cuisine from the cultural narrative of American cuisine, and more. You can read about Adrian Miller and his work here.Amber Ward did her 1L year at UCLA Law School and is now a 2L at Columbia Law.Diana Winters is the Deputy Director of the Resnick Center for Food Law & Policy at UCLA Law. You can find Adrian's book, Soul Food: The Surprising Story of an American Cuisine, One Plate at a Time, the winner of the 2014 James Beard Foundation Book Award for Reference and Scholarship, here.You can watch High on the Hog: How African American Cuisine Transformed America, in which Adrian appears, on Netflix.
Adrian Miller is a food writer, James Beard Award winner, attorney, and certified barbecue judge who lives in Denver, Colorado. Adrian received an A.B in International Relations from Stanford University in 1991, and a J.D. from the Georgetown University Law Center in 1995. From 1999 to 2001, Miller served as a special assistant to President Bill Clinton with his Initiative for One America – the first free-standing office in the White House to address issues of racial, religious and ethnic reconciliation. Miller went on to serve as a senior policy analyst for Colorado Governor Bill Ritter Jr. From 2004 to 2010, he served on the board for the Southern Foodways Alliance. He is currently the executive director of the Colorado Council of Churches and, as such, is the first African American, and the first layperson, to hold that position. In 2018, Adrian was awarded the Ruth Fertel “Keeper of the Flame Award” by the Southern Foodways Alliance, in recognition of his work on African American foodways. Miller's first book, Soul Food: The Surprising Story of an American Cuisine, One Plate at a Time won the James Beard Foundation Award for Scholarship and Reference in 2014. His second book, The President's Kitchen Cabinet: The Story of the African Americans Who Have Fed Our First Families, From the Washingtons to the Obamas was published on President's Day 2017. It was a finalist for a 2018 NAACP Image Award for “Outstanding Literary Work – Non-Fiction,” and the 2018 Colorado Book Award for History. Adrian's third book is Black Smoke: African Americans and the United States of Barbecue, and is the subject of our conversation today.
Adrian Miller, author of the popular new book Black Smoke: African Americans and the United States of Barbecue, is a recipient of the James Beard Foundation Book Award for Soul Food: The Surprising Story of an American Cuisine, One Plate at a Time. Miller also authored The President's Kitchen Cabinet: The Story of the African Americans Who Have Fed Our First Families, from the Washingtons to the Obamas. Currently starring in the hit Netflix series High On The Hog, Miller is a consultant on Chef's Table BBQ also on Netflix. Je Vaughn Show is a weekly talk show hosted by Dallas based Conversationalist JeVaughn. Je Vaughn Show specializes in introducing the audience to talented independent and experienced creatives. Segments on the show have include singing showcases, trivia contest, and advice for building and strengthening relationships. Je Vaughn Show guest have included Grammy Award winner CeCe Winans, Bishop J. Drew Sheard (presiding bishop of the Church of God in Christ), Industry Veterans Martha Munizzi, Jekalyn Carr, the Locketts, Mali Music, and Candy & Peaches West. In addition, Faith-based influencer Marquis Jelks, Gospel Guru, and other up and coming artist such as Naomi Raine (Maverick City Worship), Casey J (Fill Me Up), Tiffany Boone, and Jabari Johnson as well as Sunday best alum Latice Crawford, Jessica Reedy, and Maurice Griffin have also experienced an opportunity to be interviewed on Je Vaughn Show. Je Vaughn Show has been featured in many publications including ELEV8 Magazine and RYZE Magazine while earning honors for excellence for media and communication. Je Vaughn Show streams on YouTube, Facebook, Instagram. Past episodes will soon stream on Amazon, Samsung TV, and Spectrum TV. An audio podcast of the show appears on all podcast distribution channels including Apple, Spotify, and Google Podcast platforms. Je Vaughn Show is produced by JVM Productions and distributed by iDream Media. #JeVaughn #JeVaughnShow #iDreamMedia #AdrianMiller #netflix #faith #food #soulfood #podcast #podcaster #podcasting #podcastlife #podcaster #macandcheese #chitterlings #hog #facebooklive #facebookreels #instagramstory #highonthehog #chef #chefstalk #cheftable #neworleans #chicago #dallas #contentcreator --- Send in a voice message: https://anchor.fm/idream/message
This week HATM revisits 1997's Soul Food to talk about food history, the African diaspora in the United States, and gendered spaces in the house. To do so, I got two of the best damn scholars of food history in the United States: Adrian Miller and Mark Johnson. If you don't know their work, you soon will because they drop some absolute knowledge bombs in this podcast. And yes, we're gonna settle the best bbq debate once and for all. I hope you like the episode.About our guests:Adrian Miller is a food writer, James Beard Award winner, attorney, and certified barbecue judge who lives in Denver, Colorado. Miller's first book, Soul Food: The Surprising Story of an American Cuisine, One Plate at a Time won the James Beard Foundation Award for Scholarship and Reference in 2014. His second book, The President's Kitchen Cabinet: The Story of the African Americans Who Have Fed Our First Families, From the Washingtons to the Obamas was published on President's Day 2017. It was a finalist for a 2018 NAACP Image Award for “Outstanding Literary Work – Non-Fiction,” and the 2018 Colorado Book Award for History. Adrian's third book, Black Smoke: African Americans and the United States of Barbecue, was published in Spring 2021.Mark A. Johnson, from Milwaukee, works at the University of Tennessee at Chattanooga. He graduated in 2016 with a Ph.D. in History from the University of Alabama. Previously, he earned an M.A. from the University of Maryland and B.A. from Purdue University. Before joining the UTC faculty, he worked as a Visiting Lecturer at Georgia State University.He specializes in the history of the United States and, specifically, the U.S. South and African American History. In 2017, he published An Irresistible History of Alabama Barbecue: From Wood Pit to White Sauce. In 2021, his new book, Rough Tactics: Black Performance in Political Spectacles, 1877-1932 came out with University Press of Mississippi. He previously published articles in Southern Cultures and Louisiana History. Currently, he's working on a cultural history of bacon in the United States.
He calls himself a recovering lawyer and politico turned culinary historian, food writer and professional speaker.Sprinkle in a healthy dose of faith and social justice activism and voilà — a Soul Food Scholar “dropping knowledge like hot biscuits!”Somehow, Adrian Miller has managed to fashion a successful career intersecting his multitude of talents to the benefit of us all.From the White House to NetflixSome of you might recognize him from his star turn on the acclaimed Netflix docuseries, “High on the Hog: How African American Cuisine Transformed America”.Or perhaps you've encountered him on his cross-country travels.He visited 150 restaurants in 35 cities as he researched his James Beard Award-winning book, “Soul Food: The Surprising Story of an American Cuisine, One Plate at a Time.”He received a second James Beard Award just this year for his most recent book, “Black Smoke: African Americans and the United States of Barbecue.”Oh — and he worked in Bill Clinton's White House as Deputy Director of the President's Initiative for One America addressing racism, ethics and religious issues of reconciliation.So there's that…Not to mention his skills as a gifted storyteller and speaker with a wicked sense of humor.Finding his CallingEarly in his career, Adrian aspired to represent his home state of Colorado in the U.S. Senate.Instead, he has found a unique and compelling way to contribute to our national discourse using scholarship, food and faith to help bridge our divides.As Executive Director of the Colorado Council of Churches, Adrian works to build interfaith relationships and advocate on social justice issues.Clearly we have a lot to talk about, including some fun, food facts from my childhood during the Switch it Up segment at the end. So don't miss it!Be Featured on Our Voices MatterSpeaking of fun, food facts, we'd love to hear yours! You might even win a prize.Send us a quick phone video sharing one of your favorite food memories. Bonus if your memory is about bringing people together.We'll use your videos to create a special episode of OVM just in time for the holidays.The OVM team will vote on the best video and the winner of a $100 Visa gift card will be announced when the episode drops on December 1st..The deadline to upload your video is Friday, November 18, 2022.I can't wait to see it. So get to it!Support the show
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.
Greetings Glocal Citizens! This week's conversation is a great complement to a favorite summer past-time and what many consider delicacy--Barbecue. My guest is fellow Coloradan and Stanford Alum, Adrian Miller - The Soul Food Scholar. He is an award winning food writer, attorney, and certified barbecue judge. Two of his books, his first in 2014, Soul Food: The Surprising Story of an American Cuisine, One Plate at a Time and most recent in 2022, Black Smoke: African Americans and the United States of Barbecue are the James Beard Foundation (https://www.jamesbeard.org/blog/the-2022-james-beard-award-winners) Award for Reference, History, and Scholarship winners. His second book, The President's Kitchen Cabinet: The Story of the African Americans Who Have Fed Our First Families, From the Washingtons to the Obamas was a finalist for a 2018 NAACP Image Award (https://naacpimageawards.net/naacp-hollywood-bureau/) for “Outstanding Literary Work – Non-Fiction.” He is also featured in the Netflix hit docu-series, "High on the Hog: How African American Cuisine Transformed America (https://www.netflix.com/title/81034518)." He is currently the executive director of the Colorado Council of Churches (https://cochurches.org) and, as such, is the first African American, and the first layperson, to hold that position. As well, he is the co-project director and lead curator for the forthcoming “Proclaiming Colorado's Black History” exhibit at the Museum of Boulder. In addition to fascinating anecdotes about foods common on three sides of the Atlantic Ocean, you'll get a sense of how this lawyer by training found himself on a career path in service not only to his dreams, but to the uncovering, elevation and preservation of narratives about culture defining foods and food practices. Where to find Adrian? www.adrianemiller.com (https://adrianemiller.com) On LinkedIn (https://www.linkedin.com/in/adrian-miller-792b885/) On Twitter (https://twitter.com/soulfoodscholar) On Instagram (https://www.instagram.com/soulfoodscholar/) On Facebook (https://www.facebook.com/adrian.miller.564/) What's Adrian watching? Star Trek (https://www.startrek.com) Law and Order (https://en.wikipedia.org/wiki/Law_%26_Order) Other topics of interest: One America Initiative (https://en.wikipedia.org/wiki/One_America_Initiative) John Egerton's Soul Food Cookbook (https://read.amazon.com/kp/embed?asin=B00KEPHTH8&preview=newtab&linkCode=kpe&ref_=cm_sw_r_kb_dp_JM83Q0SEYBP0ESC5E655&tag=glocalcitizens20) Southern Foodways Alliance (https://www.southernfoodways.org) Red Drinks in Black Culture (https://www.smithsonianmag.com/arts-culture/a-brief-history-of-red-drink-180980046/) Edna Lewis (https://www.kinfolk.com/edna-lewis/) Ultimate Braai Master (https://ultimatebraaimaster.co.za) Kebab (https://en.wikipedia.org/wiki/Kebab), Suya (https://en.wikipedia.org/wiki/Suya), Shawarma (https://en.wikipedia.org/wiki/Shawarma), Yakatori (https://en.wikipedia.org/wiki/Yakitori), Asada (https://en.wikipedia.org/wiki/Carne_asada) Special Guest: Adrian Miller.
Adrian Miller is a food writer, James Beard Award winner, attorney, and certified barbecue judge who lives in Denver, Colorado.Miller's first book, Soul Food: The Surprising Story of an American Cuisine, One Plate at a Time won the James Beard Foundation Award for Scholarship and Reference in 2014. His second book, The President's Kitchen Cabinet: The Story of the African Americans Who Have Fed Our First Families, From the Washingtons to the Obamas was published on President's Day 2017. It was a finalist for a 2018 NAACP Image Award for “Outstanding Literary Work – Non-Fiction,” and the 2018 Colorado Book Award for History. Adrian's third book, Black Smoke: African Americans and the United States of Barbecue, will be published Spring 2021.Click on the website, https://adrianemiller.com/ more information about Adrian Miller (excerpt from Mr. Miller's website https://adrianemiller.com/
Celebrate and honor Juneteenth on this episode of Meat and Three! We'll discuss the culture, food, and history of this important holiday that recognizes the emancipation of enslaved African Americans. Learn about soul food with a creative twist, discover the food history behind the holiday, and be inspired by a chef giving back to his community. Further Reading: Pre-order Nicole's new book, Watermelon & Red Birds: A Cookbook for Juneteenth and Black Celebrations. Listen to Nicole's interview on our own HRN's A Taste of the Past this June! Check out the June 2011 and 2013 Hot Grease episodes you heard. Start your soul food journey with Adrian Miller by checking out his James Beard Award winning book Soul Food: The Surprising Story of an American Cuisine, One Plate at a Time.Learn more about Smoky Johns and Brent Reaves on the restaurant's website and Instagram.Follow Chef Chris Williams's work in Houston on Lucille's and Lucille's 1913's websites. Keep Meat and Three on the air: become an HRN Member today! Go to heritageradionetwork.org/donate. Meat and Three is powered by Simplecast.
Adrian Miller, James Beard winner and author of Soul Food - The Surprising Story of an American Cuisine, will discuss the unknown history of African-American cuisine and the prominence African-American men have played in it.
Black Smoke: African Americans and the United States of Barbecue Presented by Adrian Miller Food Writer, Attorney, Certified Barbecue Judge Join us as James Beard Award-winning author Adrian Miller discusses the history of African American barbecue culture from his book, Black Smoke: African Americans and the United States of Barbecue. Black Smoke describes how African Americans inherited a type of cooking that fused Native American meat smoking and European grilling techniques that became known as “barbecue.” By the early 1800s, African Americans were firmly established as barbecue’s “go to” cooks. Black Smoke further explores different aspects of African American barbecue culture. You’ll find out how barbecue permeated plantation culture and spread with slavery. You’ll see the ways that African Americans made barbecue an essential part of social life in the rural South whether in religious life, politics, or special occasions. You’ll see how African Americans became barbecue’s most effective ambassadors by giving those outside the South a taste of southern barbecue as freelance caterers at special events and restaurant entrepreneurs who settled in new communities during “The Great Migration.” For generations, African Americans gave people of all types their first taste of barbecue. To accentuate this phenomenal history, Black Smoke profiles sixteen men and women who epitomized barbecue excellence. About Adrian Miller Adrian Miller is a food writer, James Beard Award winner, attorney, and certified barbecue judge who lives in Denver, Colorado. Bibliography Miller’s first book, Soul Food: The Surprising Story of an American Cuisine, One Plate at a Time won the James Beard Foundation Award for Scholarship and Reference in 2014. His second book, The President’s Kitchen Cabinet: The Story of the African Americans Who Have Fed Our First Families, From the Washingtons to the Obamas was published on President’s Day 2017. It was a finalist for a 2018 NAACP Image Award for “Outstanding Literary Work – Non-Fiction,” and the 2018 Colorado Book Award for History. Adrian’s third book, Black Smoke: African Americans and the United States of Barbecue, will be published Spring 2021. Awards In 2018, Adrian was awarded the Ruth Fertel “Keeper of the Flame Award” by the Southern Foodways Alliance, in recognition of his work on African American foodways. In 2019, Adrian received the Judge Henry N. and Helen T. Graven award from Wartburg College in Waverly, Iowa, for being “an outstanding layperson, whose life is nurtured and guided by a strong sense of Christian calling, and who is making a significant contribution to community, church, and our society.” Biography Adrian received an A.B in International Relations from Stanford University in 1991, and a J.D. from the Georgetown University Law Center in 1995. From 1999 to 2001, Miller served as a special assistant to President Bill Clinton with his Initiative for One America – the first free-standing office in the White House to address issues of racial, religious and ethnic reconciliation. Miller went on to serve as a senior policy analyst for Colorado Governor Bill Ritter Jr. From 2004 to 2010, he served on the board for the Southern Foodways Alliance. In June 2019, Adrian lectured in the Masters of Gastronomy program at the Università di Scienze Gastronomiche (nicknamed the “Slow Food University”) in Pollenzo, Italy. He is currently the executive director of the Colorado Council of Churches and, as such, is the first African American, and the first layperson, to hold that position. Social Media Facebook: Soul Food Scholar Page Instagram: @soulfoodscholar Twitter: @soulfoodscholar Recorded via Zoom on May 19, 2021 www.CulinaryHistorians.org
Hello Living Creatively friends! This week, we have a very special episode to share with you all. As Angela prepares for the May 18th launch of her new picture book, Ruby's Reunion Day Dinner, Monica dives in deep to find out the inspiration for the story, her deep love for family and soul food, and so much more (including Angela's dream cast for a movie version). So, take a listen to Angela's first interview about the book for the Living Creatively community! Links for this episode: Preorder Ruby's Reunion Day Dinner on Bookshop.org (Select Marcus Books at checkout for bookseller support) May 18th Book Launch with StoryTime with Mr. Limata (Facebook or Youtube) Angela's Instagram for more book promo information Angela Dalton Website (author) Jestenia Southerland Website (illustrator) Soul Food: The Surprising Story of an American Cuisine, One Plate at a Time by Adrian Miller
Today we're joined by a very special guest: The Soul Food Scholar, dropping knowledge like hot biscuits, Adrian Miller. Prior to becoming a James Beard award-winning author and preeminent scholar on soul food and the culinary history of African Americans, Miller earned degrees from Stanford and Georgetown, served as a special assistant to President Bill Clinton, and served as a senior policy analyst for Colorado Governor Bill Ritter. Adrian Miller is the author of three books. His first book, Soul Food: The Surprising Story of an American Cuisine, One Plate at a Time won the James Beard Foundation Award for Scholarship and Reference in 2014. His second book, The President's Kitchen Cabinet: The Story of the African Americans Who Have Fed Our First Families, From the Washingtons to the Obamas was a finalist for a 2018 NAACP Image Award for “Outstanding Literary Work – Non-Fiction,” and the 2018 Colorado Book Award for History. And his upcoming work, Black Smoke: African Americans and the United States of Barbecue, is scheduled to come out later this month. In this episode, we talk to Adrian about leaving the comfort of his political career to pursue his dreams, working with publishers, dealing with rejection, finding inspiration, the best soul food and barbecue places in Colorado and the country, tips for a barbecue road trip, and much, much more. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app
In this episode, I talk about hibiscus tea, kobo, red Kool-Aid. I recommend reading Adrian Miller's book, Soul Food: The Surprising Story of an American Cuisine. --- Send in a voice message: https://anchor.fm/nichelle7/message
A recovering lawyer and politico turned culinary historian, food writer and professional speaker, Adrian Miller may not immediately seem like the correct guest for Sales Disrupters, but host Erik Charles begs to differ.How does a Georgetown law school graduate go from working in the White House during the Clinton administration to the award-winning author of a book on soul food history? Miller provided answers about his unusual journey and how it’s never too late to disrupt a career path for another.“I had just finished up my stint at the Clinton White House,” Miller said. “I planned to move back to my home in Colorado and start my political career, but the job market was really slow.”While browsing the food section of a bookstore one day, Miller came across a book on Southern food written by John Edgerton called “Southern Food at Home, on the Road in History.” Mentioned in that book was a statement that stopped Miller in his tracks: the tribute to African Americans' achievement in cookery had yet to be written.“I reached out to him (Edgerton) because when I picked up the book, it was about 10 years old,” Miller said. “I wrote him. and I asked him if, 10 years later, he felt it was still true. And he said, for the most part, nobody’s taken on the full story – just parts of it.”Challenge presented; challenge accepted.The road to completing and selling his first novel was not a simple one. It took a lot of work and research, and, throughout the process, there was always the concern that by telling people about his project, someone might lift Miller’s idea.But Miller wasn’t shy about telling people about his book.“People respond to you when you share your dream,” Miller said. “I can’t tell you did stuff for me just because I told people what I was working on.”At a speaking engagement at a gathering of the Southern Food Alliance, Miller’s book project caught a publisher's attention, and that is how “Soul Food: The Surprising Story of An American Cuisine, One Plate at a Time” went from idea to reality. Sometimes, a little disruption is what it takes to transform a career into a dream job.
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.
The Story of the African Americans Who Have Fed Our First Family Presented by Adrian Miller Food writer, attorney and certified barbecue judge It’s a return trip to the Culinary Historians for James Beard award–winning author Adrian Miller, who first spoke to us in 2014 on soul food. Today he’s back to tell us about his just-released second book, The President’s Kitchen Cabinet: The Story of the African Americans Who Have Fed Our First Families, From the Washingtons to the Obamas. Mr. Miller will share the stories of the African Americans who worked in the presidential food service as chefs, personal cooks, butlers, stewards, and servers for every First Family since George and Martha Washington. We will learn how these remarkable men and women were simultaneously marvelous cooks, family confidantes, and civil rights advocates. Surveying the labor of enslaved people during the antebellum period and the gradual opening of employment after Emancipation, Mr. Miller will highlight how food-related work slowly became professionalized and the important part African Americans played in that process. His chronicle of the daily table in the White House proclaims a heartfelt American story. *** Biography: Adrian Miller is a food writer, attorney and certified barbecue judge who lives in Denver, CO. He is currently the executive director of the Colorado Council of Churches and, as such, is the first African American and the first layperson to hold that position. Mr. Miller previously served as a special assistant to President Bill Clinton and a senior policy analyst for Colorado governor Bill Ritter Jr. He has also been a board member of the Southern Foodways Alliance. His first book, Soul Food: The Surprising Story of an American Cuisine, One Plate at a Time, won the James Beard Foundation Award for Scholarship and Reference in 2014. Recorded at Kendall College on February 11, 2017. www.CulinaryHistorians.com
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.
Adrian talks about his work on President Bill Clinton’s Initiative for One America, and gives an honest portrayal of the challenges he has faced in trying to bring people with different viewpoints together to discuss tough issues. More About Adrian Adrian Miller is a food writer, attorney and certified barbecue judge who lives in Denver, CO. He is currently the executive director of the Colorado Council of Churches and, as such, is the first African American and the first layperson to hold that position. Miller previously served as a special assistant to President Bill Clinton and a senior policy analyst for Colorado governor Bill Ritter Jr. He has also been a board member of the Southern Foodways Alliance. Miller’s first book, Soul Food: The Surprising Story of an American Cuisine, One Plate at a Time won the James Beard Foundation Award for Scholarship and Reference in 2014. His second book, The President’s Kitchen Cabinet: The Story of the African Americans Who Have Fed Our First Families, From the Washingtons to the Obamas was published on President's Day, 2017. It was a finalist for a 2018 NAACP Image Award for "Outstanding Literary Work—Non-Fiction," and the 2018 Colorado Book Award for History. Website: www.soulfoodscholar.com Facebook: Soul Food Scholar Fan Page Instagram: @soulfoodscholar Twitter: @soulfoodscholar Soul Food - Order on Adrian's Website The President's Kitchen Cabinet - Order on Adrian's Website
Adrian talks about his work on President Bill Clinton’s Initiative for One America, and gives an honest portrayal of the challenges he has faced in trying to bring people with different viewpoints together to discuss tough issues. More About Adrian Adrian Miller is a food writer, attorney and certified barbecue judge who lives in Denver, CO. He is currently the executive director of the Colorado Council of Churches and, as such, is the first African American and the first layperson to hold that position. Miller previously served as a special assistant to President Bill Clinton and a senior policy analyst for Colorado governor Bill Ritter Jr. He has also been a board member of the Southern Foodways Alliance. Miller’s first book, Soul Food: The Surprising Story of an American Cuisine, One Plate at a Time won the James Beard Foundation Award for Scholarship and Reference in 2014. His second book, The President’s Kitchen Cabinet: The Story of the African Americans Who Have Fed Our First Families, From the Washingtons to the Obamas was published on President's Day, 2017. It was a finalist for a 2018 NAACP Image Award for "Outstanding Literary Work—Non-Fiction," and the 2018 Colorado Book Award for History. Website: www.soulfoodscholar.com Facebook: Soul Food Scholar Fan Page Instagram: @soulfoodscholar Twitter: @soulfoodscholar Soul Food - Order on Adrian's Website The President's Kitchen Cabinet - Order on Adrian's Website
Adrian Miller is a food writer, attorney and certified barbecue judge based in Denver. Adrian served as a special assistant to President Bill Clinton and a senior policy analyst for Colorado governor Bill Ritter Jr. He has also been a board member of the Southern Foodways Alliance. His first book, Soul Food: The Surprising Story of an American Cuisine, One Plate at a Time won the James Beard Foundation Award for Scholarship and Reference in 2014. His second book, The President’s Kitchen Cabinet: The Story of the African Americans Who Have Fed Our First Families, From the Washingtons to the Obamas was a finalist for a 2018 NAACP Image Award for “Outstanding Literary Work—Non-Fiction,” and the 2018 Colorado Book Award for History. Heritage Radio Network On Tour is powered by Simplecast
Today's guest is Adrian Miller, aka the Soul Food Scholar, culinary historian, barbecue judge and authority on such topics as: Black Chefs in the White House, chicken and waffles, hot sauce, kosher soul food, red drinks, and soul food. In 2013, Adrian's book, Soul Food: The Surprising Story of an American Cuisine, One Plate at a Time was published and won the 2014 James Beard Foundation Book Award for Reference and Scholarship. His latest book, The President's Kitchen Cabinet: The Story of the African Americans Who Have Fed Our First Families, from the Washingtons to the Obamas was published last year and was nominated for a 2018 NAACP Image Award for “Outstanding Literary Work–Non-Fiction.” A Hungry Society is powered by Simplecast
Aug. 30, 2014. Adrian Miller appears at the 2014 Library of Congress National Book Festival in Washington, D.C. Speaker Biography: Adrian Miller is a lawyer and politico-turned-foodie, and his mission as a writer is to celebrate the history of soul food and ensure its rightful place in American cuisine. In his first book, "Soul Food: The Surprising Story of an American Cuisine, One Plate at a Time," Miller gives an across-the-board look at soul food dishes, exploring their historical context as well as what these dishes mean to African Americans. The book explains each food item, how it got on the soul food plate and the food's importance to African-American culture. He also provides both traditional and contemporary ways to prepare each dish. "Soul Food" has received many honors, among them the 2014 James Beard Foundation Book Award for Reference and Scholarship and the Black Caucus of the American Library Association's 2013 Honor Book for Nonfiction. For transcript, captions, and more information, visit http://www.loc.gov/today/cyberlc/feature_wdesc.php?rec=6542
Speaker will be Adrian E. Miller, author of Soul Food: The Surprising Story of an American Cuisine, One Plate at a Time. You may have heard this guest in one of several radio interviews, the most recent being Colorado Matters on Colorado Public Radio. Adrian describes himself as, “…a recovering lawyer and politico turned culinary … Continue reading "#1 Adrian Miller, author of Soul Food: The Surprising Story of an American Cuisine, One Plate at a Time"
Speaker will be Adrian E. Miller, author of Soul Food: The Surprising Story of an American Cuisine, One Plate at a Time. You may have heard this guest in one of several radio interviews, the most recent being Colorado Matters on Colorado Public Radio. Adrian describes himself as, “…a recovering lawyer and politico turned culinary … Continue reading "#1 Adrian Miller, author of Soul Food: The Surprising Story of an American Cuisine, One Plate at a Time"
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