Podcast appearances and mentions of toni tipton martin

It's time to get grlling! And sipping! Men of barbeque loom large in America but Toni Tipton Martin and Morgan Bolling remind us that women also know their way around the pit Cathy Park rounds up the best matcha lattes in Los Angeles. Zach Mangan of Kettl in Los Feliz considers the downside to the matcha boom Lila Seidman reports on the tricky process of removing rare steelhead trout from the Palisades Fire burn area At the farmers market, chef Viktoriya Campos gets an early start, stalking seasonal asparagus. Sign up for our weekly Good Food newsletter!

Topic: Malcolm and Carol have welcomed several influential women on Deep South Dining in the past year. Women chefs, entrepreneurs, farmers, teachers, writers, and more. In honor of Women's History Month, we have compiled a few of those women into one episode!First, Carol Palmer and Chef Enrika Williams welcome Editor in Chief of Cook's Country, food and nutrition journalist, and James Beard Award– winning author of “Jubilee”; “Juke Joints, Jazz Clubs, and Juice” and “The Jemima Code,” Toni Tipton-Martin, back to the show and first-time guest, Executive Editor of Creative Content for Cook's Country, a cast member of the Cook's Country TV show, and passionate Southern woman, Morgan Bolling, to the show to discuss their new book, "When Southern Women Cook." Then, Leigh Bailey joins the show to talk about Salad Days in Flora and its recent expansion news!And finally, we end the show with award winning food writer, recipe developer, cooking teacher, storyteller, and host of the Emmy-award winning show The Key Ingredient from PBS North Carolina, Sheri Castle. Host(s): Malcolm White and Carol Palmer Email: food@mpbonline.org Hosted on Acast. See acast.com/privacy for more information.

On Food Talk with Dani Nierenberg, Dani speaks with author and historian Toni Tipton-Martin. They talk about what happens when any essential community is left out of the conversation, the stories embedded in recipes, and the value of empathy as they dive into the new cookbook “When Southern Women Cook.” Plus, learn how the foreign aid freeze is already impacting global hunger and public health, what's happening with USDA funding, and the progress taking place to safeguard biodiversity and local knowledge. While you're listening, subscribe, rate, and review the show; it would mean the world to us to have your feedback. You can listen to “Food Talk with Dani Nierenberg” wherever you consume your podcasts.

This week on The Zest Podcast, revisit Dalia's conversation with Toni Tipton-Martin. The renowned food journalist won James Beard Awards for her books The Jemima Code: Two Centuries of African American Cookbooks and Jubilee: Recipes from Two Centuries of African American Cooking. Martin also serves as editor-in-chief of the Cook's Country magazine and television show. This conversation was recorded at the Tampa Bay Collard Green Festival in 2020. (Yep, that 2020.) The episode was hand-picked for you by The Zest's brand manager, Alexandria Ebron.Related episodes: Toni Tipton-Martin Celebrates African-American Chefs in ‘Jubilee' Soul Food Scholar Adrian Miller Will Headline the Tampa Bay Collard Green Festival Couples in the Kitchen: Robert & Alexandria Ebron

She's dropping some serious knowledge.

Southern cooking in the U.S.A. is diverse and culturally rich from state to state and community to community. Cook's Country Editors, Toni Tipton-Martin, an award-winning food journalist and author, and Morgan Bolling, recipe developer, producer and cast member, Cook's Country TV discuss the intersection of southern foodways and women's empowerment and their book, "When Southern Women Cook: History, Lore, and 300 Recipes with Contributions from 70 Women" (America's Test Kitchen, Nov. 2024).The Connected Table is broadcast live Wednesdays at 2PM ET and Music on W4CY Radio (www.w4cy.com) part of Talk 4 Radio (www.talk4radio.com) on the Talk 4 Media Network (www.talk4media.com).The Connected Table Podcast is also available on Talk 4 Media (www.talk4media.com), Talk 4 Podcasting (www.talk4podcasting.com), iHeartRadio, Amazon Music, Pandora, Spotify, Audible, and over 100 other podcast outlets.

A new cookbook from America's Test Kitchen pays homage to the diverse communities of women who have defined food in the American South. When Southern Women Cook includes recipes and accompanying culinary histories from women with a variety of backgrounds. Each of the book's 14 chapters opens with an essay from a historian, author or chef that goes deep on a recipe's backstory or cultural context. In today's episode, co-authors Toni Tipton-Martin and Morgan Bolling join Here & Now's Robin Young to talk about the project. They discuss the physical and cultural boundaries of the South, restoration of recipes like Aunt Jule's Pie, and permanent slaw.To listen to Book of the Day sponsor-free and support NPR's book coverage, sign up for Book of the Day+ at plus.npr.org/bookofthedayLearn more about sponsor message choices: podcastchoices.com/adchoicesNPR Privacy Policy

Toni Tipton Martin and Morgan Bolling discuss their new book, “When Southern Women Cook.” Plus, we hear about local winners of the NPR Student Podcast Challenge, and Thurston Moore is coming to Atlanta on December 10, and we catch up with the Sonic Youth co-founder ahead of his book event and screening at the Tara Theater.See omnystudio.com/listener for privacy information.

Southern cooking is as diverse and culturally rich as the different populations who comprise this region of the U.S.A. "When Southern Women Cook" (America's Test Kitchen) delivers 544 pages filled with stories from 70 southern women writers and 300 recipes. The book was spearheaded by Cook's Country Editors, Toni Tipton-Martin, an award-winning food journalist and author, and Morgan Bullard. They discuss the intersection of food and women's empowerment and the food cultures of the South.Fearless Fabulous You is broadcast live Wednesdays at 12 Noon ET on W4WN Radio - Women 4 Women Network (www.w4wn.com) part of Talk 4 Radio (www.talk4radio.com) on the Talk 4 Media Network (www.talk4media.com).Fearless Fabulous You Podcast is also available on Talk 4 Media (www.talk4media.com), Talk 4 Podcasting (www.talk4podcasting.com), iHeartRadio, Amazon Music, Pandora, Spotify, Audible, and over 100 other podcast outlets.

In today's episode, I am excited to welcome Morgan Bolling. Morgan is the the Executive Editor of Creative Content for Cook's Country and a cast member of the Cook's Country TV show. Morgan spearheaded the book When Southern Women Cook: History, Lore, and 300 Recipes in collaboration with Toni Tipton-Martin. This compelling book celebrates the ways food has sustained and empowered Southern women throughout history. This episode is a thoughtful dive into: The Intersection of Southern Food and History: Inside Southern culinary traditions. Behind the Book: The process of creating When Southern Women Cook and how women writers and cooks were selected to share their stories. Food as a Lens: How food provides insight into shared history and cultural understanding. Empowering Women Through Food: The role of food as a tool for resilience and empowerment in the South. Things We Mention In This Episode When Southern Women Cook Cook's Country Gourmet's vintage 1960s cookbook  

Author Bio: Toni Tipton-Martin is an award-winning food and nutrition journalist who is busy building a healthier community through her books, foundation and in her role as Editor in Chief of Cook's Country Magazine and its television show. She is the recipient of the Julia Child Foundation Award, which is given to an individual (or team) who has made a profound and significant difference in the way America cooks, eats and drinks; is a three-time James Beard Book Award winner; and she has earned the International Association of Culinary Professionals (IACP) Trailblazer Award, its Book of the Year Award, and Member of the Year Award. She appeared as a guest judge on Bravo's Top Chef, was featured on CBS Sunday Morning's annual Food Show and in the anthology, Best Food Writing of 2016. She received Notable Mention in The Best American Essays of 2015 and is profiled in Aetna's 35th Annual African American History Calendar. Former First Lady Michelle Obama invited Toni to the White House twice for her outreach to help families live healthier lives. In 2014 she earned the Southern Foodways Alliance John Egerton Prize for this work, which she used to host Soul Summit: A Conversation About Race, Identity, Power and Food, an unprecedented 3-day celebration of African American Foodways. Toni has been a guest instructor at Whole Foods Culinary Center, and has appeared on the Cooking Channel's Foodography and the PBS feature Juneteenth Jamboree. She has been a featured speaker at the Library of Congress, Duke University, the University of North Carolina – Chapel Hill and Charlotte; Austin History Center; the Longone Center for American Culinary Research, William L. Clements Library, University of Michigan; Roger Smith Cookbook Conference; Foodways Texas; Culinary Historians of Southern California; International Association of Culinary Professionals; Les Dames D'Escoffier; Webster College; Prairie View A&M University; Women Chefs and Restaurateurs; the College of Charleston; Mississippi University for Women; and Austin Foodways. She has shared her passion for cooks and the community as a freelance writer for Epicurious, the Local Palate, UNC Wilmington's Ecotone Journal, the Austin Chronicle, Edible Austin Magazine, Texas Co-op Magazine, Gastronomica The Journal of Food and Culture, and Cooking Light Magazine. In 2008, after 30 years teaching cooking in the media and demonstrations, Toni founded The SANDE Youth Project as a grassroots outreach to improve the lives of vulnerable families. The 501(c)(3) not-for-profit is dedicated to combating childhood hunger, obesity and disease by promoting the connection between cultural heritage, cooking, and wellness. Through community partnerships with universities, private and public entities, including Oldways Preservation Trust, the City of Austin, Edible Austin Magazine, and others, Toni's foundation has presented two community events, Soul Summit: A Conversation About Race, Identity, Power and Food and the Children's Picnic A Real Food Fair.   Toni is a member of the Oldways African Heritage Diet Pyramid Advisory Committee, Les Dames D'Escoffier Washington, D.C. Chapter, and Jack and Jill of America, Inc. She is a co-founder and former president of Southern Foodways Alliance and Foodways Texas. Toni is a graduate of the University of Southern California School of Journalism. She and her husband are restoring a 19th Century rowhouse, one of the “Painted Ladies” in Baltimore's historic Charles Village. She is the mother of four. Website: https://tonitiptonmartin.com/ When Southern Women Cook: https://www.amazon.com/When-Southern-Women-Cook-American-ebook/dp/B0CVKT3YNW?ref_=ast_author_mpb Jemima Code: https://www.amazon.com/Jemima-Code-Centuries-American-Cookbooks/dp/0292745486/?_encoding=UTF8&pd_rd_w=v2gQ0&content-id=amzn1.sym.05575cf6-d484-437c-b7e0-42887775cf30&pf_rd_p=05575cf6-d484-437c-b7e0-42887775cf30&pf_rd_r=141-8602571-9498943&pd_rd_wg=tuU3h&pd_rd_r=19dbe5ba-704d-4432-84f8-b776698f7759&ref_=aufs_ap_sc_dsk Jubilee https://www.amazon.com/Jubilee-Recipes-Centuries-African-American-Cookbook/dp/1524761737 If you follow my podcast and enjoy it, I'm on @buymeacoffee. If you like my work, you can buy me a coffee and share your thoughts

Kristin and Molly speak about the newest release from America's Test Kitchen "When Southern Women Cook" with its editor, Morgan Bolling, and its forward writer, Toni Tipton-Martin. This is a newer format for ATK so Morgan and Toni share its journey from idea to publication, where the concept and title came from and how late night conversations inspired its creation. They talk about working with a historical consultant, the process of balancing over 300 recipes with all of the contributing essays and how it was almost split into two volumes. They share the lessons learned for the future, how investigative curiosity is involved in both recipe development and story writing and the pride they felt in bringing the expertise of so many individuals to this project. Hosts: Kate Leahy + Molly Stevens + Kristin Donnelly + Andrea NguyenEditor: Abby Cerquitella MentionsSouthern Foodways AllianceCook's Country Visit the Everything Cookbooks Bookshop to purchase a copy of the books mentioned in the showWhen Southern Women Cook by ATK, foreword by Toni Tipton-Martin, edited by Morgan BollingJubilee: Recipes from Two Centuries of African American Cooking by Toni Tipton-MartinJuke Joints, Jazz Clubs, and Juice by Toni Tipton-Martin  

Topic: Carol Palmer and Chef Enrika Williams welcome Editor in Chief of Cook's Country, food and nutrition journalist, and James Beard Award– winning author of “Jubilee”; “Juke Joints, Jazz Clubs, and Juice” and “The Jemima Code,” Toni Tipton-Martin, back to the show. And they welcome first-time guest, Executive Editor of Creative Content for Cook's Country, a cast member of the Cook's Country TV show, and passionate Southern woman, Morgan Bolling, to the show to discuss their new book, "When Southern Women Cook." They discuss the 70+ women who contributed stories and over 300 recipes to the new book.Guest(s): Toni Tipton-Martin and Morgan Bolling Host(s): Carol Palmer and Enrika Williams Email: food@mpbonline.org Hosted on Acast. See acast.com/privacy for more information.

Growing up in Los Angeles, Toni Tipton-Martin lived for a time with her Southern-born grandmother who happened to be a professional chef, and who exposed her to what would eventually become a lifelong passion. As Editor-in-Chief of Cook's Country Magazine and as author of books like The Jemima Code, Jubilee, and last year's Juke Joints, Jazz Clubs, and Juice, Toni has spent much of her career as a kind of culinary detective, exploring the legacy and impact of African American food culture. Her work has garnered two James Beard Awards, a Julia Child Award, and just about every other food award there is, and she's also a frequent host of the Cook's Country television show and, recently, a podcast series called 100 Proof: The Golden Age of Cocktails. Sid talks to Toni about some of the memorable women and recipes she's come across in her work, her grandmother's cornbread dressing, and her incredible new book with America's Test Kitchen, When Southern Women Cook: History, Lore, and 300 Recipes with Contributions from 70 Women Writers. Learn more about your ad choices. Visit podcastchoices.com/adchoices

In keeping with the theme of the summer issue of The Cocktail Lovers magazine, we're dedicating this episode to some of the many amazing people of colour in the world of drinks.Our first product is a rum, but this one is different. It's Matugga Rum – rooted in Jamaica, with East African flavours but blended in, wait for it – Scotland! We then crack open another bottle with an equally surprising story: it's the world's first clear lassi gin from the husband and wife team behind the Crazy Gin Co.The history of Black mixology and its influence on drinking culture comes under the spotlight in Toni Tipton-Martin's fascinating book, Juke Joints, Jazz Clubs & Juice – Cocktails from two centuries of African American cookbooks, and we're treated to ace cocktails via the wonderful cymatic-themed menu at Deano Moncrieffe's agave-centric Hacha Bar in Dalston.Lastly, we head to Goa where we chat to Anand Virmani and Aparijita Ninan about drinking in India, their gin brand Hapusa and their recently launched cocktail competition, The Forager's Championships.Subscribe to the latest issue of The Cocktail Lovers magazine here For more from The Cocktail Lovers, visit thecocktaillovers.comFor the products featured in this episode, see websites below:What we're mixing:Arrival Thyme60ml Don Julio Reposado Tequila15ml agave syrup15ml fresh lime juice15ml Campari3 thyme sprigs (garnish)Method:Shake all ingredients over ice. Double-strain into a Rocks glass filled with ice. Garnish with fresh thyme sprigs.Recipe by Tiffanie Barriere, adapted from Black Mixcellence – A comprehensive guide to Black mixcellence by Tamika Hall with Colin Asare-AppiahCrazy Gin CoHacha BarHapusa GinJuke Joints, Jazz Clubs & Juice – Cocktails from two centuries of African American cookbooks by Toni Tipton-MartinMatugga RumThe Cocktail Lovers theme music is by Travis 'T-Bone' WatsonEdited by Christian Fox Hosted on Acast. See acast.com/privacy for more information.

Topic: In honor of Juneteenth, we are taking a look back at some of the amazing African American culinary voices we've had the pleasure of speaking with so far in 2024. We revisit interviews with Chef Enrika Williams, Reshonda Perryman from Visit Mississippi, Phil Stamps of Stamps Super Burgers, Chef Nick Wallace, journalist and author Toni Tipton-Martin, and Kayland Partee and Chef JB from the Dirty Napkins Supper Club.Guest(s): Enrika Williams, Reshonda Perryman, Phil Stamps, Nick Wallace, Toni Tipton-Martin, Kayland Partee, and Chef JBHost(s): Malcolm White, Carol Palmer, and Java ChatmanEmail: food@mpbonline.org Hosted on Acast. See acast.com/privacy for more information.

Toni Tipton-Martin is a renowned food and culinary historian, journalist, and author known for her work in celebrating African American culinary heritage. She joined Deep South Dining to share about her career in food and details on her latest book, Juke Joints, Jazz Clubs, and Juice: A Cocktail Recipe Book: Cocktails from Two Centuries of African American Cookbooks. Guest(s): Toni Tipton-MartinHost(s): Malcolm White, Carol Palmer, and Java ChatmanEmail: food@mpbonline.org. Hosted on Acast. See acast.com/privacy for more information.

Hi y'all, It's Stephanie, I'm excited to share with you another podcast you should check out through this episode of The One Recipe from APM Studios.  On The Southern Fork I've talked to a lot of people about their food and their recipes. Pretty much everyone who cooks aspires to have a clutch of recipes they can make their own. The ones that we send to friends because we know it's going to work every single time. The One Recipe is about building that library, one recipe at a time. Host Jesse Sparks, Senior Editor at Eater, talks to chefs and gifted cooks from all over the world about their One and the story behind it.  This episode features Award-winning culinary historian Toni Tipton-Martin and her one recipe: a Blackberry-Ginger Bourbon Smash, the perfect drink to end dry January. Here is The One Recipe.   

This week on Special Sauce we delve deeper into Toni Tipton Martin's seminal research into African-American cooking and cocktails.

This week on Special Sauce we talk African American Cookbooks with Cook's Country editor in chief, food historian, and writer Toni Tipton Martin.

This week, we have just what you need to prepare for this holiday season. First, award-winning author and food scientist Nik Sharma shares his favorite holiday traditions and food pairings that will make your vegetables shine at the table. He is the author of Veg-Table, Recipes, Techniques and Plant Science for Big-Flavored, Vegetable-Focused Meals, and he left us with his recipe for Stuffed Cabbage Rolls. Then, the internet's most beloved cooking star, Claire Saffitz, brings us her top holiday dessert ideas. She covers everything from citrus desserts, like her Souffleed Lemon Bread Pudding, to her holiday cookies, like the Chewy Molasses Spice Cookie, and what to make for New Year's. Her latest book is What's for Dessert, Simple Recipes for Dessert People. Then, award-winning author Toni Tipton–Martin, talks about historical cocktail recipes and their modern interpretations. Her latest book is Juke Joints, Jazz Clubs and Juice: Cocktails From Two Centuries of African American Cookbooks. And she left us with her recipe for Pomegranate Demerara Rum Punch.Broadcast dates for this episode:December 22, 2023 (originally aired)Your support is a special ingredient in helping to make The Splendid Table. Donate today

Looking for a last-minute gift? How about a book? Baltimore County librarian Conni Strittmatter shares her suggestions for children and teens, including a sci-fi space drama. Then, Meghan McCorkell of the Enoch Pratt Free Library offers popular picks for adult readers, such as a thriller set in a gothic mansion and a cocktail recipe book!   Books for kids:"Something, Someday," by Amanda Gorman"Dino-Hanukkah," by Lisa Wheeler"How Does Santa Go Down the Chimney?" by Mac Barnett"The Story of Gumluck the Wizard," by Adam Rex"Dogtown," by Katherine Applegate and Gennifer Choldenko"Merry Christmas, Anna Hibiscus!" by Atinuke"The Lost Library," by Rebecca Stead and Wendy Mass"Max Fernsby and the Infinite Toys," by Gerry Swallow"Winter Crafts Across Cultures: 12 Projects to Celebrate the Season," by Megan Borgert-Spaniol"Love in Winter Wonderland," by Abiola Bello"Star Splitter," by Matthew Kirby Books for adults:“Let Us Descend,” by Jesmyn Ward"Lessons in Chemistry,” by Bonnie Garmus"Iron Flame," by Rebecca Yarros“Day,” by Michael Cunningham“There Should Have Been Eight," Nalini Singh"Juke Joints, Jazz Clubs, and Juice: A Cocktail Recipe Book," by Toni Tipton Martin“13-23," by J.M. Giordano“My Name is Barbra," by Barbra Streisand“Spare,” by Prince Harry,  Duke of Sussex“The Way Forward," by Yung Pueblo"Class: A Memoir of Motherhood, Hunger and Higher Education," by Stephanie LandDo you have a question or comment about a show or a story idea to pitch? Contact On the Record at: Senior Supervising Producer, Maureen Harvie she/her/hers mharvie@wypr.org 410-235-1903 Senior Producer, Melissa Gerr she/her/hers mgerr@wypr.org 410-235-1157 Producer Sam Bermas-Dawes he/him/his sbdawes@wypr.org 410-235-1472

Tiffanie Barriere is an award-winning bartender and cocktail educator who goes by the title “The Drinking Coach.” As the holidays approach, Tiffanie joins us to share some cocktail inspiration, talking with Dan about drinks for every season. She's also created a cocktail perfect for this season — find it on Dan's Instagram and in newsletter! Tiffanie reflects on going from bartending at Applebee's to being the beverage director at a place known as one of the best airport bars in the world, and discusses her collaboration with the esteemed food journalist Toni Tipton-Martin on Toni's new book, Juke Joints, Jazz Clubs, and Juice: Cocktails from Two Centuries of African American Cookbooks. Get your Sporkful collection pastas, a signed copy of Dan's cookbook, and limited edition cascatelli posters in time for the holidays!The Sporkful production team includes Dan Pashman, Emma Morgenstern, Andres O'Hara, Nora Ritchie, Jared O'Connell, and Julia Russo.Transcript available at www.sporkful.com.

Toni Tipton-Martin spotlights the creativity, hospitality, and excellence of Black drinking culture. Leslie Kirchoff gives boring, square ice cubes a '70s-inspired remodel. Amy Thielen wants dinner parties to be less formal and more frequent — and she'll show you how to make it happen. Natasha Pickowicz draws on her Chinese heritage and Southern California upbringing for desserts that are more than cake. At Joseon, chef Debbie Lee adds kabocha squash juk to the menu and Jimmy Nardello peppers to the Thanksgiving meal.

Award-winning culinary historian and author Toni Tipton-Martin talks to Jesse this week about her new book, Juke Joints, Jazz Clubs and Juice: A Cocktail Recipe Book. It's a fascinating conversation about how the creativity, hospitality, and excellence of Black drinking culture shaped the American cocktail scene, how the discovery of old cookbooks became the doorway to a deeper understanding of her African-American historical studies, how she went from being a “bubbly wine” person to one who can appreciate the nuance of fine bourbon and her One: Blackberry-Ginger Bourbon Smash. Toni is editor-in-chief of Cook's Country and the author of many books, including the award-winning Jubilee: Recipes from Two Centuries of African American Cooking: A Cookbook. You can follow her on Instagram @tonitiptonmartin.If you like our show, don't forget to hit like and subscribe and leave us a review!Help support The One Recipe with a donation of any amount today.

This week, Emily Bazelon, John Dickerson, and the New York Times's Jamelle Bouie @jbouie discuss the battle between President Joe Biden and Speaker Kevin McCarthy on raising the debt ceiling; the courtroom drama of E. Jean Carroll v. Donald J. Trump; and the power of Republican supermajorities in state legislatures.    Here are some notes and references from this week's show: Nick Mourtoupalas and Derek Hawkins for The Washington Post: “Washington is running out of workdays to strike a debt ceiling deal”  Jacob Bogage for The Washington Post: “Debt ceiling showdown: 5 possible outcomes” Fourteenth Amendment to the Constitution of the United States Lola Fadulu for The New York Times: “In Trump Trial, a Lawyer Pushes, and E. Jean Carroll Pushes Right Back” Jamelle Bouie for The New York Times: “A Sinister New Page in the Republican Playbook” and “Republicans Did Something Most People Don't Like, So They're Changing the Rules” Article IV, Section 4 of the Constitution of the United States Movement Advancement Project: “Snapshot: Democracy Ratings By State” Michael Waldman for the Brennan Center for Justice: “The Great Resignation … Of Election Officials” James Madison: “Federalist No. 10”    Here are this week's chatters: Jamelle: the films of Seijun Suzuki, including Tokyo Drifter and Branded to Kill John: using ChatGPT to simplify text, such as statements by the Federal Reserve and George Washington's farewell address Emily: Eleanor Klibanoff for The Texas Tribune: “Three Texas women are sued for wrongful death after allegedly helping friend obtain abortion medication” and “Women accused of facilitating abortion in Galveston wrongful-death lawsuit file countersuit”   Listener chatter from Ted Hogeman: Community Media Center, Institute for Contemporary Art, Virginia Commonwealth University   For this week's Slate Plus bonus segment, Jamelle, John, and Emily discuss cooking, including roast chicken with bread, Jubilee: Recipes from Two Centuries of African American Cooking by Toni Tipton-Martin, broccoli and cauliflower salad with curried dressing, broccoli salad with peanuts and tahini-lime dressing, and Soom tahini.   In the next Gabfest Reads, Emily talks with Curtis Sittenfeld @csittenfeld about her latest book, Romantic Comedy.   Email your questions and chatters to gabfest@slate.com or Tweet us @SlateGabfest. (Messages may be quoted by name unless the writer stipulates otherwise.)   Podcast production by Cheyna Roth  Research by Julie Huygen Make an impact this Asian American & Pacific Islander Heritage Month by helping Macy's on their mission to fund APIA Scholars. Go to macys.com/purpose to learn more. Learn more about your ad choices. Visit megaphone.fm/adchoices

This week, Emily Bazelon, John Dickerson, and the New York Times's Jamelle Bouie @jbouie discuss the battle between President Joe Biden and Speaker Kevin McCarthy on raising the debt ceiling; the courtroom drama of E. Jean Carroll v. Donald J. Trump; and the power of Republican supermajorities in state legislatures.    Here are some notes and references from this week's show: Nick Mourtoupalas and Derek Hawkins for The Washington Post: “Washington is running out of workdays to strike a debt ceiling deal”  Jacob Bogage for The Washington Post: “Debt ceiling showdown: 5 possible outcomes” Fourteenth Amendment to the Constitution of the United States Lola Fadulu for The New York Times: “In Trump Trial, a Lawyer Pushes, and E. Jean Carroll Pushes Right Back” Jamelle Bouie for The New York Times: “A Sinister New Page in the Republican Playbook” and “Republicans Did Something Most People Don't Like, So They're Changing the Rules” Article IV, Section 4 of the Constitution of the United States Movement Advancement Project: “Snapshot: Democracy Ratings By State” Michael Waldman for the Brennan Center for Justice: “The Great Resignation … Of Election Officials” James Madison: “Federalist No. 10”    Here are this week's chatters: Jamelle: the films of Seijun Suzuki, including Tokyo Drifter and Branded to Kill John: using ChatGPT to simplify text, such as statements by the Federal Reserve and George Washington's farewell address Emily: Eleanor Klibanoff for The Texas Tribune: “Three Texas women are sued for wrongful death after allegedly helping friend obtain abortion medication” and “Women accused of facilitating abortion in Galveston wrongful-death lawsuit file countersuit”   Listener chatter from Ted Hogeman: Community Media Center, Institute for Contemporary Art, Virginia Commonwealth University   For this week's Slate Plus bonus segment, Jamelle, John, and Emily discuss cooking, including roast chicken with bread, Jubilee: Recipes from Two Centuries of African American Cooking by Toni Tipton-Martin, broccoli and cauliflower salad with curried dressing, broccoli salad with peanuts and tahini-lime dressing, and Soom tahini.   In the next Gabfest Reads, Emily talks with Curtis Sittenfeld @csittenfeld about her latest book, Romantic Comedy.   Email your questions and chatters to gabfest@slate.com or Tweet us @SlateGabfest. (Messages may be quoted by name unless the writer stipulates otherwise.)   Podcast production by Cheyna Roth  Research by Julie Huygen Make an impact this Asian American & Pacific Islander Heritage Month by helping Macy's on their mission to fund APIA Scholars. Go to macys.com/purpose to learn more. Learn more about your ad choices. Visit megaphone.fm/adchoices

This week, Emily Bazelon, John Dickerson, and the New York Times's Jamelle Bouie @jbouie discuss the battle between President Joe Biden and Speaker Kevin McCarthy on raising the debt ceiling; the courtroom drama of E. Jean Carroll v. Donald J. Trump; and the power of Republican supermajorities in state legislatures.    Here are some notes and references from this week's show: Nick Mourtoupalas and Derek Hawkins for The Washington Post: “Washington is running out of workdays to strike a debt ceiling deal”  Jacob Bogage for The Washington Post: “Debt ceiling showdown: 5 possible outcomes” Fourteenth Amendment to the Constitution of the United States Lola Fadulu for The New York Times: “In Trump Trial, a Lawyer Pushes, and E. Jean Carroll Pushes Right Back” Jamelle Bouie for The New York Times: “A Sinister New Page in the Republican Playbook” and “Republicans Did Something Most People Don't Like, So They're Changing the Rules” Article IV, Section 4 of the Constitution of the United States Movement Advancement Project: “Snapshot: Democracy Ratings By State” Michael Waldman for the Brennan Center for Justice: “The Great Resignation … Of Election Officials” James Madison: “Federalist No. 10”    Here are this week's chatters: Jamelle: the films of Seijun Suzuki, including Tokyo Drifter and Branded to Kill John: using ChatGPT to simplify text, such as statements by the Federal Reserve and George Washington's farewell address Emily: Eleanor Klibanoff for The Texas Tribune: “Three Texas women are sued for wrongful death after allegedly helping friend obtain abortion medication” and “Women accused of facilitating abortion in Galveston wrongful-death lawsuit file countersuit”   Listener chatter from Ted Hogeman: Community Media Center, Institute for Contemporary Art, Virginia Commonwealth University   For this week's Slate Plus bonus segment, Jamelle, John, and Emily discuss cooking, including roast chicken with bread, Jubilee: Recipes from Two Centuries of African American Cooking by Toni Tipton-Martin, broccoli and cauliflower salad with curried dressing, broccoli salad with peanuts and tahini-lime dressing, and Soom tahini.   In the next Gabfest Reads, Emily talks with Curtis Sittenfeld @csittenfeld about her latest book, Romantic Comedy.   Email your questions and chatters to gabfest@slate.com or Tweet us @SlateGabfest. (Messages may be quoted by name unless the writer stipulates otherwise.)   Podcast production by Cheyna Roth  Research by Julie Huygen Make an impact this Asian American & Pacific Islander Heritage Month by helping Macy's on their mission to fund APIA Scholars. Go to macys.com/purpose to learn more. Learn more about your ad choices. Visit megaphone.fm/adchoices

Today we're joined by Toni Tipton-Martin, editor in chief at Cook's Country, who will discuss recipes from the show's 15 seasons.

Today we're joined by Toni Tipton-Martin, editor in chief at Cook's Country, who will discuss recipes from the show's 15 seasons.

Donna and Lonna celebrate Black History Month by exploring the work of Jessica Harris, author and food historian and also talk about the cookbook "Jubilee: Recipes from Two Centuries of African American Cooking" by Toni Tipton-Martin.   The Black diaspora has brought many ingredients and diverse culinary skills to our modern plates. And they talk about Glenn Roberts, the founder of Anson Mills. Biscuits, waffles, Carolina Gold Rice, Thirteen Colonies flours, okra and deep fat frying.  

This episode features Tiffanie Barriere, a bartender, educator, mixologist, and Tastemakers of the South award-winner who spent 7 years as the beverage director of One Flew South in Atlanta aka the “Best Airport Bar in the World.” This Louisiana-Texas native now based in Atlanta is the trustworthy mentor of some of the best bartenders and mixologists in the world with a goal of education, service and fun with every pour. As an independent bartender, she is known for creative and innovative cocktail menus for pop-dinners, hosting mixology classes around the nation, and connecting culinary and farm culture with spirits. As a leader, she is a member of the Tales of the Cocktail Grants Committee, the James Beard Beverage Advisory Board, and a member of the Atlanta chapter of Les Dames d'Escoffier. Being “The Drinking Coach” has taken her around the world and to demonstration stages of food and hospitality events such as the Atlanta Food & Wine Festival, Charleston Food & Wine Festival, BevCon, Tales of the Cocktail, Savannah Food & Wine Festival, Music to Your Mouth and more. As an author-contributor, Tiffanie's cocktail recipes can be found in the Southern Foodway Alliance Guide to Cocktails by Jerry Slayter, Jubilee by Toni Tipton Martin, and Road Soda by Kara Newman. Her reputation as a public historian has opened doors for her to speak on panels at such venues as Fire, Flour & Fork, Southern Foodways Symposium, and the Soul Summit, and she has interpreted the cocktails of African American and women firsts in spirits at the James Beard House in New York City. In 2020, Tiffanie was featured on Food Network's The Kitchen and received the Tales of the Cocktails Dame of the Year award. In 2021, she appeared on the cover photo of Imbibe Magazine for the Top 75 for Imbibe, became a judge for the L.A. Spirits Awards and Ascot Awards with Fred Minnick, spoke in Berlin for Bar Convent, and shared birthday cocktails with Hoda and Jenna on Today Show. We met at dinner in Rome while visiting Italy with Hello Grappa to learn about this unique category of the wine and spirits industry, and we talk about our key takeaways from the trip and how we see our industries evolving in the future. You can follow her @thedrinkingcoach and visit www.thedrinkingcoach.com to learn more about her work. Recorded November 16, 2022 Photo credit: Gregory Miller This episode is sponsored by Diane Carpenter and Ross Knoll Vineyard: https://www.dianecarpenter.org/wines --- Support this podcast: https://anchor.fm/acorkintheroad/support

The boys have been watching Drinkmasters on Netflix and now have some questions. So they're talking to a master mixologist and guest judge on Drink Masters, Tiffanie Barriere. Tiffanie Barriere is the bartender's bartender, an influencer and educator who has been awarded with some of the beverage industry's highest honors. The Bar Smart graduate is a Tastemakers of the South award-winner who spent seven years as the beverage director of One Flew South the “Best Airport Bar in the World.” As an independent bartender she is known for creative and innovative cocktail menus for pop-dinners and bar consultancy clients; hosting mixology classes around the nation and connecting culinary and farm culture with spirits. As a leader, she is a member of the Tales of the Cocktail Grants Committee, the James Beard Beverage Advisory Board, and a member of the Atlanta chapter of Les Dames d'Escoffier. Tiffanie's cocktail recipes can be found in the Southern Foodway Alliance Guide to Cocktails by Jerry Slayter, Jubilee by Toni Tipton Martin, and Road Soda by Kara Newman. She's also been featured on The Kitchen on Food network and the Today Show with Hoda and Jenna. So grab your favorite cocktail or RTD (we'll explain it in the episode), cozy on up in your favorite chair, sit back and get ready to learn and laugh. @tugayspod  #lgbt #lgbtq #lgbtqia+ #sandiego #gaysandiego #gaycommedy #craftcocktail #mixologist #mixology #drinkmasterGay San Diego comedy LGBT LGBTQ LGBTQIA+@tugayspod tugayspod@yahoo.com#lgbt #lgbtq #lgbtqia+ #sandiego #gaysandiego #gaycommedyGay San Diego comedy LGBT LGBTQ LGBTQIA+Producers: Nick Stone & Andy Smith

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

In part II of our special Julia Moment double episode, we're celebrating Julia's birthday by highlighting Julia's impact as a teacher, as well as memories of her unforgettable warmth and hospitality. This week's Julia Moments come from chef, cooking teacher and restaurateur, Lidia Bastianich, New York Times food writer Eric Kim, 2021 Julia Child Award Recipient Toni Tipton Martin, chef Claudette Zepeda, food writer Karen Stabiner, chef Antonia Lofaso, who was the head judge on Food Network's The Julia Child Challenge, and the creator of the show, Blake Davis. Photo Courtesy of Schlesinger Library.Heritage Radio Network is a listener supported nonprofit podcast network. Support Inside Julia's Kitchen by becoming a member!Inside Julia's Kitchen is Powered by Simplecast.

Ashlee and Daniel discuss the June LOVEland Cookbook Group title- Jubilee: recipes from two centuries of African American cooking by Toni Tipton-Martin. Ashlee also discusses high altitude baking and gives listeners a few tips. Don't forget, the LOVEland Cookbook Group potluck is on July 23rd. Click here for more info! King Arthur Baking tips for High Altitude Ashlee's Cookbook Article in Westword Books mentioned: The Body is Not an Apology by Sonya Renee Taylor 50 Things to Bake Before You Die by Allyson Reedy Crooked Kingdom by Leigh Bardugo Music: Joy Jumping by Richard Myhill

Toni Tipton-Martin is an award-winning food and nutrition journalist and Editor-in-Chief of Cook's Country Magazine. At a recent summit in collaboration with Huston-Tillotson University, Tipton-Martin sits down with Food Tank President Danielle Nierenberg to discuss the intersection of food, culture, and economics. While you're listening, subscribe, rate, and review the show; it would mean the world to us to have your feedback. You can listen to “Food Talk with Dani Nierenberg” wherever you consume your podcasts.

Food historian Toni Tipton-Martin has unearthed a trove of contributions from Black cooks and food entrepreneurs. It's laid out in her book: “The Jemima Code: Two Centuries of African American Cookbooks. In her follow-up book, Jubilee, Tipton-Martin draws from the accumulated treasures and the inventive chefs behind them. She wants cooks to personalize the recipes,--with a witness to the past: “What I'd like for you to do is to acknowledge that you read about it in Jubilee so that the authors aren't erased from history. Because we all have voices, we all have something to say, and food is just one way for us to tell our stories.”  Plus, the Charm City Cook, Amy Langrehr, shares some of her favorite local restaurants! Links: Charm City Cook, Toni Tipton-Martin, Tipton-Martin books, Pratt Test Kitchen event, Wed. 2/23 See omnystudio.com/listener for privacy information.

This podcast is a little different from our previous episodes.  In this episode, we host two culinary greats to discuss their passion for food and feeding the hungry.  Toni Tipton-Martin is a culinary journalist, author and a pioneering advocate for the preservation and education of cultural heritage as it relates to cooking, food, and community.  Also joining us is Chris Williams, a classically trained chef, restaurateur, and most recently, founder of the nonprofit organization, Lucile's 1913 in Houston, whose mission is to feed those in need while addressing food insecurity and food waste. Both are headlining VNA's upcoming signature fundraising events: Chris, at the Cocktails in the Kitchen event and Toni at our Celebrity Chef event in March 2022. Throughout her career, Toni Tipton-Martin has used cultural heritage and cooking to build community.  She is Editor in Chief of Cook's Country by America's Test Kitchen, a PBS television show host, a two-time James Beard Award winner for her books on African American cooking, and she recently was awarded the prestigious Julia Child Award, which is given to an individual (or team) who has made a profound and significant difference in the way America cooks, eats, and drinks. Toni's latest book, Jubilee: Recipes From Two Centuries of African American Cooking, brings to life 125 dishes from the African American cookbooks in her rare collection. Jubilee is a James Beard Award winner, earned the IACP (International Association of Culinary Professionals) Book of the Year Award, and was named one of the “Cookbooks You Need for 2020” by the New York Times. In 2008, Toni founded the SANDE Youth Project, a 501c3 organization, whose mission was to increase wellness by celebrating cultural heritage, community role models and ancestral recipes. In 2021, the organization was re-named the Toni Tipton-Martin Foundation and its mission was re-engineered in an effort to help the next generation of aspiring women gain knowledge and skills in the areas of food and cultural heritage writing. Chef Chris Williams is the Founder and Owner of Lucille's Hospitality Group in Houston, Texas. Classically trained in French, Mediterranean, West Indian and East African cuisine, Chef Williams has made a name for himself serving up well-refined Southern food with international infusions at his restaurant Lucille's—opened as a tribute to his great grandmother and culinary pioneer Lucille B. Smith. Chef Williams has served as the lone culinary cultural ambassador for the USA for three years, advancing food diplomacy in destinations like Croatia, Slovenia, and Ukraine. He is also a member of the Southern Food Ways Alliance, an organization that documents, studies, and explores the diverse food cultures of the changing American South.Williams' most recent endeavor, Lucille's 1913, is a nonprofit he founded. The organization mimics the ethos of his restaurant group and its namesake: functioning as a conscious community collective that is building a vertically integrated ecosystem to combat food insecurity and waste; creating training and employment opportunities in traditionally under-resourced neighborhoods; and empowering communities to discover a self-sustainable livelihood through food.  To date, Chef Chris and the Lucille's 1913 team have provided more than 350,000 meals to Houstonians in need since the start of the COVID-19 pandemic. Williams is part of Restaurant Hospitality's coveted 2021 Rising Star class and most recently was named to Bon Appetit's inaugural “Heads of the Table” Awards List, which honors the trailblazing, community-building, future-making leaders changing the restaurant industry. 

This week on Inside Julia's Kitchen, host Todd Schulkin welcomes the 2021 Julia Child Award recipient Toni Tipton-Martin. The award-winning food journalist, historian, author and soon-to-be PBS host discusses what the Award means to her, recognizing African American culinary contributions and how she will use the $50,000 grant that accompanies the award to inspire the next generation of food writers and chefs. Plus, Toni shares a Julia Moment.  Photo Courtesy of Pableaux JohnsonHeritage Radio Network is a listener supported nonprofit podcast network. Support Inside Julia's Kitchen by becoming a member!Inside Julia's Kitchen is Powered by Simplecast.

Subscribe to The Genius Recipe Tapes here.Referenced in this episode:Toni Tipton-Martin's Louisiana Barbecued Shrimp recipeToni's non-profit, The SANDE Youth ProjectToni Tipton-Martin named 2021 Julia Child Award recipient (The Julia Child Award)Genius-Hunter Extra Credit:Check out Toni's cookbooks, Jubilee and The Jemima CodeFor more recipes celebrating Black food history, check out @meikoandthedish's 38 Jubilant Recipes to Kick Off Black History MonthSpecial thanks to listeners Christina (@berrygoodfoodfdn) and Meiko (@meikoandthedish) for calling in this week.Is there a genius recipe you'd like to share? Tell me all about it at genius@food52.com.

Subscribe to The Genius Recipe Tapes here.Referenced in this episode:Toni Tipton-Martin's Louisiana Barbecued Shrimp recipeToni's non-profit, The SANDE Youth ProjectToni Tipton-Martin named 2021 Julia Child Award recipient (The Julia Child Award)Genius-Hunter Extra Credit:Check out Toni's cookbooks, Jubilee and The Jemima CodeFor more recipes celebrating Black food history, check out @meikoandthedish's 38 Jubilant Recipes to Kick Off Black History MonthSpecial thanks to listeners Christina (@berrygoodfoodfdn) and Meiko (@meikoandthedish) for calling in this week.Is there a genius recipe you'd like to share? Tell me all about it at genius@food52.com.

Subscribe to The Genius Recipe Tapes here.Referenced in this episode:Toni Tipton-Martin's Louisiana Barbecued Shrimp recipeToni's non-profit, The SANDE Youth ProjectToni Tipton-Martin named 2021 Julia Child Award recipient (The Julia Child Award)Genius-Hunter Extra Credit:Check out Toni's cookbooks, Jubilee and The Jemima CodeFor more recipes celebrating Black food history, check out @meikoandthedish's 38 Jubilant Recipes to Kick Off Black History MonthSpecial thanks to listeners Christina (@berrygoodfoodfdn) and Meiko (@meikoandthedish) for calling in this week.Is there a genius recipe you'd like to share? Tell me all about it at genius@food52.com.

On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters.If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Arati starts listing them at 1:25) before starting the episode.Toni Tipton-Martin's Salmon CroquettesServes 4 to 8Ingredients 1 (14.75-ounce) can pink salmon, or 1 pound cooked salmon1/4 cup finely minced celery1/2 cup finely minced onion1 teaspoon fresh lemon juice1 teaspoon salt, or to taste1/2 teaspoon black pepper1/4 teaspoon cayenne pepper (optional)1 1/2 cups fine dried bread crumbs (preferably homemade) or cracker crumbsFlour, for your handsOil, for pan-fryingTartar or Rémoulade sauce, for servingIn a medium bowl, break up the salmon. If using canned, mix with a fork until the bones and skin are well blended. Stir in the celery, onion, lemon juice, salt, black pepper, cayenne (if using), the eggs, and crumbs.With a 1/4-cup measure and lightly floured hands, scoop the salmon mixture, then shape into 8 flat discs. (Or, for bite-size hors d'oeuvres, scoop 2 tablespoons of the mixture and shape into 16 discs.)Pour 1/2 inch oil into a large skillet and heat to 350°F over medium-high heat. (Use a thermometer, or flick in a few bread crumbs; if they sizzle almost immediately but don't burn, the oil is ready.) Adjust the heat to maintain this temperature.Working in batches (do not crowd the pan), fry the croquettes until golden brown, turning over once, about 3 minutes per side (less if making them small). Using a fork and spatula will help make turning easier and prevent croquettes from breaking. Drain on paper towels. Serve hot with sauce of your choice.Lobby Time Kevin MacLeod (incompetech.com)Licensed under Creative Commons: By Attribution 3.0http://creativecommons.org/licenses/by/3.0/

Juneteenth is the oldest celebration of the abolition of slavery here in the United States. Every year on June 19th families come together to celebrate the resilience of our ancestors who survived and persevered during one of the darkest times of our nation's history. We take time to reflect on where we are as a family, a community, and a nation and how we can work together to better live out our country's values of life, liberty, and the pursuit of happiness. Listen in to hear the history of Juneteenth and how your family can take part in this powerful celebration.    Make sure to take a photo and use the hashtag #fnbjuneteenth so that we can see how your family is celebrating this powerful holiday!   Bite-sized Black History Summer Sale    Juneteenth Printable Cards & Lemonade Recipe Join the First Name Basis Patreon Community Make sure to join our Patreon Community to take part in our monthly Q&A sessions and download the detailed notes from this episode!   First Name Basis Website   Join us on Instagram    Song Credit: “Sleeper” by Steve Adams” and “Dive Down” by VYEN  Episode 3: Talking To Your Children About Slavery   Juneteenth History   Book: Free At Last! Stories and Songs of Emancipation by Doreen Rappaport*    Cookbook: Jubilee: Recipes from Two Centuries of African American Cooking by Toni Tipton-Martin*   Last Seen: Finding Family After Slavery (the website where you can transcribe the newspaper ads of formerly enslaved people looking for their family members)   NYT Article: Hot Links & Red Drinks: The Rich Food Tradition of Juneteenth   1619 Podcast    President Lincoln Quotes    Black Codes   White Savior Complex   *Amazon Affiliate Link  

Referenced in this episode:Toni Tipton-Martin's Louisiana Barbecued Shrimp recipeToni's non-profit, The SANDE Youth ProjectToni Tipton-Martin named 2021 Julia Child Award recipient (The Julia Child Award)Genius-Hunter Extra Credit:Check out Toni's cookbooks, Jubilee and The Jemima CodeFor more recipes celebrating Black food history, check out @meikoandthedish's 38 Jubilant Recipes to Kick Off Black History MonthSpecial thanks to listeners Christina (@berrygoodfoodfdn) and Meiko (@meikoandthedish) for calling in this week.Is there a genius recipe you'd like to share? Tell me all about it at genius@food52.com.

Tiffanie Barriere is the epitome of southern hospitality—warm, kind, and welcoming. She’s just the person you’d want as your drinking coach, which is fitting: The Drinking Coach is a moniker given to her by a friend, and it eventually became the name of the Instagram account where she shares stories of uncelebrated Black people throughout history, with a cocktail alongside. Tiffanie is more than an incredible bartender—she’s a teacher, a mentor, and a historian, using her platform to shed light on long-forgotten stories. Tiffanie started her journey at One Flew South, the first upscale restaurant in Hartsfield-Jackson Atlanta International Airport. She worked as the beverage director at the restaurant for seven years, during the time when it was recognized as the “Best Airport Bar in the World” at Tales of the Cocktail. Now, as an independent bartender, Tiffanie is getting her own recognition for her contributions to the bartending and service world. Earlier this year, she was featured on the cover of Imbibe Magazine’s 75 People to Watch issue, and most recently announced her involvement in the Jubilee project, a venture by award-winning food and nutrition journalist Toni Tipton-Martin. In our conversation, Tiffanie and I talk about what sparked her interested in service and how it grew into a passion. She shares the difficulties of striking out on her own as an independent bartender, and also talks about inspiration, and why she is her ancestors' wildest dreams come true.

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

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

We talk with Toni Tipton-Martin, a James Beard award winner about her cookbook “Jubilee Recipes from Two Centuries of African American Cooking."

Today we present cookbooks from black chefs and black cookbook authors. We'll share  some of our favorites and some classics, as well as newly published cookbooks.(Disclosure: Some of the links in this post are affiliate links. This means if you click on the link and purchase the item, we will receive an affiliate commission at no extra cost to you) Jubilee: Recipes from Two Centuries of African American Cooking: A Cookbook by Toni Tipton-Martin https://amzn.to/3qsNmKTIn Pursuit of Flavor: The Beloved Classic Cookbook from the Acclaimed Author of The Taste of Country Cooking by Edna Lewis https://amzn.to/3qpMRBuVegetable Kingdom: The Abundant World of Vegan Recipes by Bryant Terry https://amzn.to/3bdX7pNThe Rise: Black Cooks and the Soul of American Food: A Cookbook by Marcus Samuelsson https://amzn.to/3pnRJ8DBlack, White, and The Grey: The Story of an Unexpected Friendship and a Beloved Restaurant by Mashama Bailey (Author)John O. Morisano (Author)https://amzn.to/3jSsM46Son of a Southern Chef: Cook with Soul by Lazarus Lynch (Author)https://amzn.to/2NAT5Q8Living Lively: 80 Plant-Based Recipes to Activate Your Power and Feed Your Potential by Haile Thomas https://amzn.to/2OEhLYBRodney Scott's World of BBQ: Every Day Is a Good Dayby Rodney Scotthttps://amzn.to/3qsLKkeBlack Girl Baking: Wholesome Recipes Inspired by a Soulful Upbringing by Jerrelle Guy https://amzn.to/3jSvAORRice: a Savor the South® cookbook (Savor the South Cookbooks) by Michael W. Twitty https://amzn.to/3diP79H

Good Food recognizes Black History Month by looking back on conversations with revered voices from the culinary world. Jessica B. Harris recounts her youth in New York City, rubbing elbows and cooking with James Baldwin, Maya Angelou, and Toni Morrison. Chef Marcus Samuelsson discusses the Black experience and the pillars of Black food in modern American cuisine. Dr. Howard Conyers is a rocket scientist at NASA, as well as a pitmaster. Using his experience in mechanical engineering, Dr. Conyers demonstrates his barbecue prowess in the PBS series, “Nourish.” Yemisi Aribisala reflects on Nigerian cuisine. Restaurateur Durkhanai Ayubi accounts her family’s immigration to Australia from Afghanistan. Finally, Cook’s Country editor Toni Tipton-Martin discusses her book, “Jubilee,” and her desire to shift philosophies of food stories and family recipes. 

We’re all familiar with the stereotype that Black people love fried chicken. It has been used to degrade, dehumanize, and uphold racism. But where does this stereotype come from? And why was fried chicken singled out? In this episode we explore the answers to both of these questions and show the role that fried chicken has played in perpetuating white supremacy.    Purchase Bite-sized Black History  Bite-sized Black History is a program that empowers you to teach the little ones you love about 12 brilliant Black Americans that have been largely overlooked by our history books. These 12 bite-sized podcast episodes, coloring pages, and reflection questions are your key to a meaningful Black History Month celebration in your home or classroom! Join the First Name Basis Patreon Community Make sure to join our Patreon Community to take part in our monthly Q&A sessions and download the detailed notes from this episode!   First Name Basis Website   Join us on Instagram    Articles, Books, & Podcast Episodes:  Code Switch: Where did that fried chicken stereotype come from? “Writing History With Lightning:’ The Birth of a Nation at 100 ‘The Birth of a Nation’; The 1915 Film screened at the White House Depicting Blacks as Savages Prejudgements of Those Who Eat ‘Healthy’ vs ‘Unhealthy’ Food for Breakfast  Jubilee Cookbook by Toni Tipton-Martin  ‘The Fried Chicken Capital:’ Where Racial Progress Began Along the Rails  Season 3: Episode 11 The One Thing I Wish You Knew About Dr. Martin Luther King Jr. Season 3: Episode 24 Cancel Culture Pt. 3: Removing Statues  So You Want to Talk About Race by Ijeoma Oluo Song Credit: “Sleeper” by Steve Adams” and “Dive Down” by VYEN 

The new year is an opportunity to scale back and reflect. While events at the Capitol stirs a brew of complicated emotions, Good Food takes a deep breath and starts the week with the power of simply planting a seed. Kazi Pitelka guides new gardeners on what to plant now. Peter Miller describes the zen of washing a sink full of dirty dishes. Cook’s Country editor Toni Tipton-Martin discusses her book, “Jubilee,” and her desire to shift philosophies of food stories and family recipes. Dakota Kim shares how her mother’s pandemic anxiety influenced the way she stocked the refrigerator. Chef Daniel Patterson shops for greens at the Santa Monica’s Farmer’s Market. Chef Glen Ishii keeps his family’s chashu marinade alive in Little Tokyo for this week’s segment of “In the Weeds.”

Festive discussions of celebration, community, and cooking with Questlove, Toni Tipton-Martin, Raquel Pelzel, and Claudia Fleming. Broadcast dates for this episode: December 20, 2019 (originally aired) December 25, 2020 (rebroadcast)

Tipton-Martin is the first person of color to lead an America's Test Kitchen publication as editor in chief.

This episode is proudly sponsored by briCandles, 100% natural soy candles hand-poured in Brooklyn. Bri Books listeners get 20% off their briCandles.com order with the code BRIBOOKS. Valid until 11/21/2020. Get out of that takeout rut with these 5 essential cookbooks, just in time for the holidays. These cookbooks are filled with mouthwatering recipes and invaluable culinary tips that'll help you build confidence in the kitchen this holiday season. 5 Mouthwatering Cookbooks to Inspire Your Holiday Meals 1. Cooking for one (for yourself on a regular basis): “The Living Kitchen: Healing Recipes to Support Your Body During Cancer Treatment and Recovery” by Sarah Grossman and Tamara Green 2. Cooking for a crowd (two or more): “Cravings: Recipes for all the Food You Want to Eat” by Chrissy Teigen 3. Guest flex (for when it’s your turn to host): “Everyday Is Saturday: Recipes + Strategies for Easy Cooking, Every Day of the Week” by Sarah Copeland 4. Technique (how you present your food): “That Photo Makes Me Hungry: Photographic Food for Fun and Profit” by Andrew Scravini 5. What’s up next (new release) "Jubilee: Recipes From Two Centuries Of African American Cooking:” by Toni Tipton-Martin  Pssst, check out my “How to Shop the Farmers Market” IGTV for more info about seasonal eating.   If you’re new to the show, leave a review of Bri Books on Apple Podcasts, and listen to Bri Books on Apple Podcasts, Spotify and SoundCloud! Please ask me your houseplant and garden questions and show me what you're growing by using #bribooks on Instagram, and subscribe to the Bri Books newsletter at bribookspod.com/newsletter. Follow @BriBooksPod on Instagram for more cooking tips and culinary secrets.

Toni Tipton-Martin, award-winning culinary journalist and the new Editor-in-Chief of Cook's Country, steps into the Walk-In with Elle. They talk about Toni's formative years in Los Angeles, getting her first food-writing job at 19, and honoring the legacy of African-American cooks in her acclaimed books The Jemima Code and Jubilee. Toni digs deep into her personal life, publicly opening up about stories of crisis, faith, and triumph, for the very first time.For our first season of The Walk-In, we want to hear your feedback. Tell us what you love and how we can improve to earn a 20% off coupon in the ATK store: https://www.surveygizmo.com/s3/5679398/The-Walk-In-Season-1

Emily, John, David and Jamelle discuss the impacts and threats of wildfires and the climate crisis, apocalyptic election talk, and the four of them envision a new and improved post-pandemic work week. Here are some notes and references from this week’s special show -- part of the Texas Tribune Festival!: Abrahm Lustgarten for The New York Times Magazine: “The Great Climate Migration” Galen Durke for FiveThirtyEight “The Challenges Of Holding An Election During A Pandemic” Jamelle Bouie for The New York Times: “Trump’s Perverse Campaign Strategy” Thomas B. Edsall for The New York Times: “Whose America Is It?” Isaac Stanley-Becker for The Washington Post: “Pro-Trump Youth Group Enlists Teens in Secretive Campaign Likened to a ‘troll farm,’ Prompting Rebuke by Facebook and Twitter” Bird by Bird: Some Instructions on Writing and Life by Anne Lamont Here are the week cocktail chatters for this week: Emily: Janet Malcolm for The New York Review of Books: “A Second Chance” John: @AmeliaFrappolli’s, twitter thread about the mad hatter who shot John Wilkes Booth, Boston Corbett, as chronicled in Legends and Lies: Great Mysteries of the American West by Dale L. Walker. Jamelle: Jubilee: Recipes from Two Centuries of African American Cooking by Toni Tipton-Martin; The Mandalorian, Season 2  David: The Oddly Satisfying channel on YouTube. Listener chatter from Janet Green @janetcetera: Jonathan Ore and Kevin Ball for CBC: “Paddle of the Century” Slate Plus members get a bonus segment on the Gabfest each week, and access to special bonus episodes throughout the year. Sign up now to listen and support our show. For this week’s Slate Plus bonus segment, Emily, David, John, and Jamelle take questions from viewers of the Texas Tribune Festival livestream.  You can tweet suggestions, links, and questions to @SlateGabfest. Tweet us your cocktail chatter using #cocktailchatter. (Messages may be quoted by name unless the writer stipulates otherwise.)   The email address for the Political Gabfest is gabfest@slate.com. (Email may be quoted by name unless the writer stipulates otherwise.) Podcast production by Jocelyn Frank. Research and show notes by Bridgette Dunlap. Learn more about your ad choices. Visit megaphone.fm/adchoices

Emily, John, David and Jamelle discuss the impacts and threats of wildfires and the climate crisis, apocalyptic election talk, and the four of them envision a new and improved post-pandemic work week. Here are some notes and references from this week’s show: Abrahm Lustgarten for The New York Times Magazine: “The Great Climate Migration” Galen Durke for FiveThirtyEight “The Challenges Of Holding An Election During A Pandemic” Jamelle Bouie for The New York Times: “Trump’s Perverse Campaign Strategy” Thomas B. Edsall for The New York Times: “Whose America Is It?” Isaac Stanley-Becker for The Washington Post: “Pro-Trump Youth Group Enlists Teens in Secretive Campaign Likened to a ‘troll farm,’ Prompting Rebuke by Facebook and Twitter” Bird by Bird: Some Instructions on Writing and Life by Anne Lamont Here are the week cocktail chatters for this week: Emily: Janet Malcolm for The New York Review of Books: “A Second Chance” John: @AmeliaFrappolli’s, twitter thread about the mad hatter who shot John Wilkes Booth, Boston Corbett, as chronicled in Legends and Lies: Great Mysteries of the American West by Dale L. Walker. Jamelle: Jubilee: Recipes from Two Centuries of African American Cooking by Toni Tipton-Martin; The Mandalorian, Season 2  David: The Oddly Satisfying channel on YouTube. Listener chatter from Janet Green @janetcetera: Jonathan Ore and Kevin Ball for CBC: “Paddle of the Century” Slate Plus members get a bonus segment on the Gabfest each week, and access to special bonus episodes throughout the year. Sign up now to listen and support our show. For this week’s Slate Plus bonus segment, Emily, David, John, and Jamelle take questions from viewers of the Texas Tribune Festival livestream.  You can tweet suggestions, links, and questions to @SlateGabfest. Tweet us your cocktail chatter using #cocktailchatter. (Messages may be quoted by name unless the writer stipulates otherwise.)   The email address for the Political Gabfest is gabfest@slate.com. (Email may be quoted by name unless the writer stipulates otherwise.) Podcast production by Jocelyn Frank. Research and show notes by Bridgette Dunlap. Learn more about your ad choices. Visit megaphone.fm/adchoices

Juneteenth is the oldest celebration of the abolition of slavery here in the United States. Every year on June 19th families come together to celebrate the resilience of our ancestors who survived and persevered during one of the darkest times of our nation’s history. We take time to reflect on where we are as a family, a community, and a nation and how we can work together to better live out our country’s values of life, liberty, and the pursuit of happiness. Listen in to hear the history of Juneteenth and how your family can take part in this powerful celebration.    Make sure to take a photo and use the hashtag #fnbjuneteenth so that we can see how your family is celebrating this powerful holiday!   Join the First Name Basis Patreon Community    Episode 3: Talking To Your Children About Slavery   Juneteenth Printable Cards & Lemonade Recipe   Juneteenth History   Book: Free At Last! Stories and Songs of Emancipation by Doreen Rappaport*    Cookbook: Jubilee: Recipes from Two Centuries of African American Cooking by Toni Tipton-Martin*   Last Seen: Finding Family After Slavery (the website where you can transcribe the newspaper ads of formerly enslaved people looking for their family members)   NYT Article: Hot Links & Red Drinks: The Rich Food Tradition of Juneteenth   1619 Podcast    President Lincoln Quotes    Black Codes   White Savior Complex   Song Credit: “Away” by Geographer and “Beach Disco” by Dougie Wood    *Amazon Affiliate Link

Toni Tipton-Martin is on a crusade. The food journalist and educator won a James Beard Award in 2016 for her book The Jemima Code: Two Centuries of African American Cookbooks. Her latest work, Jubilee, is a collection of recipes from those antique cookbooks. In February, the Baltimore resident came to St. Petersburg to speak at the third annual Tampa Bay Collard Green Festival, held at the Carter G. Woodson African-American Museum. That's where she sat down with The Zest's producer, Dalia Colón.Support for The Zest Podcast comes from  Seitenbacher Brand Natural Foods, like Muesli cereals, oils, oatmeal, energy bars, gluten free fruit gummies for the kids, organic coffee and more. Available in supermarkets, health food stores or online at Seitenbacher.com.

Toni Tipton-Martin is on a crusade. The food journalist and educator won a James Beard Award in 2016 for her book The Jemima Code: Two Centuries of African American Cookbooks. Her latest work, Jubilee, is a collection of recipes from those antique cookbooks. In February, the Baltimore resident came to St. Petersburg to speak at the third annual Tampa Bay Collard Green Festival, held at the Carter G. Woodson African-American Museum. That's where she sat down with The Zest's producer, Dalia Colón.Support for The Zest Podcast comes from  Seitenbacher Brand Natural Foods, like Muesli cereals, oils, oatmeal, energy bars, gluten free fruit gummies for the kids, organic coffee and more. Available in supermarkets, health food stores or online at Seitenbacher.com.

Toni Tipton-Martin is the author of Jubilee: Recipes from Two Centuries of African American Cooking and the James Beard-winning The Jemima Code: Two Centuries of African American Cookbooks.Also in today's show:> Salt + Spine Kitchen Correspondent Sarah Varney cooks Lowcountry Shrimp & Grits from Jubilee.> We feature recipes for Benne Wafers and Gingerbread with Lemon Sauce from Jubilee.--Additional music is today's show is Soudain by Juniore. Today's show was produced by Brian Hogan Stewart and Madeleine Forbes. We record at The Civic Kitchen. Our original theme song was created by Brunch for Lunch. See acast.com/privacy for privacy and opt-out information.

A hospital stay should not be scary for kids. Michele Hall-Duncan, CEO/President for enCourage Kids Foundation, works to provide programs for 286+ pediatric hospitals nationwide to make the experience less intimidating for children and their families. Acclaimed culinary journalist and historian, Toni Tipton-Martin, is author of "Jubilee: Recipes from Two Centuries of African-American Cooking." Tipton-Martin discusses the diversity of American-American cooking in the U.S. throughout history.

Champagne Marion-Bosser in the Grande Vallée la Marne has been a woman-run grower champagne house since the 19th century. Elodie Marion and her mother, Bernadette, continue the tradition producing exquisite Premier Cru Champagnes. Toni Tipton-Martin is an award -winning journalist and author who has documented 200 years of African-American culinary history and culture her books, "The Jemima Code" and "Jubilee; Recipes from Two Centuries of African-American Cooking."

Food writer Corby Kummer took Boston Public Radio behind the scenes of his end-of-year list of the best cookbooks on Tuesday. The list appears in The Atlantic and is a diverse collection of food literature. "I tried for cultural variety, I tried for something that's educational, and I tried for something we don't know, I don't know, in addition to the cook book literature," he said. "The ones I picked were stuff I didn't know about, and was so excited to learn." Kummer described one of his selections, "Jubilee: Recipes From Two Centuries of African American Cooking" by Toni Tipton-Martin, as more than a cookbook, but a piece of "deep scholarship." "She decided to do a beautiful out and out picture book," he said. "The whole book was delayed two years because of her insistence that the food stylists and photographers be African American. It's been so hard for them to break into the publishing biz and food styling biz. It took a long time, the publisher was willing to wait, they did it, and it's a gorgeous book." Corby Kummer is executive director of the Food and Society policy program at the Aspen Institute, a senior editor at The Atlantic and a senior lecturer at the Tufts Friedman School of Nutrition Science and Policy

Bri Books Top 5 Cookbooks of 2019  1. Cooking for one (for yourself on a regular basis): “The Living Kitchen: Healing Recipes to Support Your Body During Cancer Treatment and Recovery” by Sarah Grossman and Tamara Green 2. Cooking for a crowd (two or more): “Cravings: Recipes for all the Food You Want to Eat” by Chrissy Teigen 3. Guest flex (for when it’s your turn to host it’s delicious and looks good): “Everyday Is Saturday: Recipes + Strategies for Easy Cooking, Every Day of the Week” by Sarah Copeland 4. Technique (how you present your food): “That Photo Makes Me Hungry: Photographic Food for Fun and Profit” by Andrew Scravini 5. What’s up next (new release) "Jubilee: Recipes From Two Centuries Of African American Cooking:” by Toni Tipton-Martin  Pssst, check out my “How to Shop the Farmers Market” IGTV for more info about seasonal eating. Follow @bribookspod on Instagram, Twitter, and bribookspod.com/newsletter

Jenny reached out to the host of her favorite foodie podcast to see if she would be interested in collaborating on a recommendations episode - just in time for the holidays! We cover a range of types of books - cookbooks, essays, memoir - and have a few titles from the backlist to recommend as well. The second season of the Skillet podcast goes live the same day this episode, so I hope you'll give both a listen!Download or listen via this link: Reading Envy 171: Foodie Recommendations with Jen Nathan OrrisSubscribe to the podcast via this link: FeedburnerOr subscribe via Apple Podcasts by clicking: SubscribeOr listen through TuneIn Or listen on Google Play Listen via StitcherListen through Spotify Books discussed: Animal, Vegetable, Miracle: A Year of Food Life by Barbara Kingsolver The Nordic Baking Book by Magnus Nilsson Jubilee: Recipes from Two Centuries of African-American Cooking by Toni Tipton-MartinNotes from a Young Black Chef by Kwame Onwuachi  Nothing Fancy: Unfussy Food for Having People Over by Alison RomanWomen on Food ed. by Charlotte DruckmanSmall Victories: Recipes, Advice + Hundreds of Ideas for Home Cooking Triumphs by Julia TurshenThe Modern Cook's Year by Anna JonesMixtape Potluck Cookbook by Questlove South: Essential Recipes and New Explorations by Sean Brock The Jewish Cookbook by Leah KoenigThe Best American Food Writing 2019 edited by Samin NosratOther mentions:ASAP's Farm Tour (Western North Carolina)Chef's Table - Magnus Nilsson (tv show)Nilsson - Thick Oven-Baked Pancake with Apple on JennyBakesThe Cooking Gene by Michael TwittyTop Chef Season 13Kith and Kin Where I Come From by Aaron SanchezAlison Roman on InstagramFeed the Resistance by Julia TurshenDorie GreenspanBaking with Julia by Dorie Greenspan and Julia ChildBaking: From My Home to Yours by Dorie Greenspan Keep Calm and Cook On podcastJones - Whole-wheat spelt, date, and molasses scones on JennyBakesJones - Cauliflower rice with fried eggs and green chutney on JennyBakes Chef's Table episode with Sean BrockHeritage by Sean BrockBrock - Peanut Butter Chess Pie on JennyBakesBest American Food Writing 2018 edited by Ruth ReichlThe Bitter Southerner Related Episodes (and Posts):Episode 064 - Reading Down the Rabbit Hole with guest Tracy Landrith Episode 143 - Reading the Pain with KalaRecommended Reads in Biography and Memoir: Foodie (July 2017)Stalk us online:Jenny at GoodreadsJenny on TwitterJenny is @readingenvy on Instagram and LitsySkilletpodcast.comJen is @skilletpodcast on InstagramJen is @skilletpod on TwitterSome of these links are Amazon affiliate links, where I do get a minor kickback when people click on them. Since I never beg for donations, I don't feel too bad about it.

On the latest episode of Inside Julia’s Kitchen, host Todd Schulkin welcomes award-winning food writer Toni Tipton-Martin. Todd and Toni discuss her new cookbook, Jubilee, as well as her previous book, The Jemima Code. As always, Toni shares her Julia Moment.Join Heritage Radio Network on Monday, November 11th, for a raucous feast to toast a decade of food radio. Our tenth anniversary bacchanal is a rare gathering of your favorite chefs, mixologists, storytellers, thought leaders, and culinary masterminds. We’ll salute the inductees of the newly minted HRN Hall of Fame, who embody our mission to further equity, sustainability, and deliciousness. Explore the beautiful Palm House and Yellow Magnolia Café, taste and imbibe to your heart’s content, and bid on once-in-a-lifetime experiences and tasty gifts for any budget at our silent auction. Tickets available now at heritageradionetwork.org/gala.Inside Julia's Kitchen is powered by Simplecast. 

Experience a heaping helping of culinary history in our 4.6.2018 Banner Lecture by Toni Tipton-Martin about her book, “Inside the Jemima Code: The Joy of African American Cooking.” Overshadowed by the demeaning stereotype of an illiterate “Aunt Jemima," this lecture transforms America’s most maligned kitchen servant into an inspirational and powerful model of culinary wisdom and cultural authority.

GO TO HTTP://EDACIOUS.CO/053 TO PURCHASE THIS EPISODE! Revival Work. Welcome to Sounds of the Summit, a compilation of stories, music, oral histories, and regional food studies collected during the 2016 Appalachian Food Summit in Berea, Kentucky. Back in 2013 or thereabouts, an interesting discussion developed on Facebook. Did cornbread have sugar in it? Or not? There were enthusiastic supporters on both sides, so much so a few enterprising folks decided to create a Facebook group dedicated to Appalachian Foodways. Then someone, maybe food writer Ronni Lundy, suggested we meet and discuss this important issue. Maybe over food. And fellowship. And bourbon. And more food. With those words the first Appalachian Food Summit was born. That first year at Hindman Settlement School we had a church potluck, talked about heirloom seed saving, recorded oral histories, and listened to incredible bluegrass music. The following year saw us in Abingdon, Virginia at beautiful Heartwood, where Chef Travis Milton created a gourmet cafeteria-style meal he deemed "The Fancy Ass Picadilly" and Nancy Bruns of JQ Dickinson Salt-Works taught us all about the origins of salt mining in West Virginia. Just to name a few. Because Appalachian lessons? Stories? There were a lot. It must have been quite something because the Southern Foodways Alliance awarded AFS its John Egerton Prize in 2015. GO TO EDACIOUS.CO TO PURCHASE THIS EPISODE! This year found the summit in Berea, Kentucky where the college has given us a home base in which to explore themes around regional identity, myths, and the culture of extraction for the next few years. The theme was "Routes and Roadways" and over two days dozens of authors, scholars, and foodways enthusiasts presented their findings. Appalachia is a traveled region, whether you're headed up the hill, through the holler, or just a traveler passing through. It's been that way for hundreds of years. What has changed? What hasn't? The 2016 summit attempted to find out. And find out it did. In this episode I present seven summit speakers intertwined with my own thoughts after attending. It's a unique episode and one I had great joy creating. As they say in the movies I laughed. I cried. And in the end it reminded me why the Appalachian Food Summit remains the food cause closest to my heart. Because although I'm not always sure of my connection to the region, I always know I'm welcome to the table. Thanks so much for your support of this effort. By listening, you donate $1 to ensure the 2017 summit will be the best ever. Cheers. FABULOUS PRIZES! Listen and win. Starting next Monday, November 14th, I'll choose one winner per week for the next five weeks. Thank you to these local business for donating: $50 gift certificate - Splendora's Gelato (Episode 008) $50 gift certificate - ThreePenny Café (Episode 051) $50 gift certificate - Cicchetti Bar at Tavola (Episode 026) 3-month pie club membership - The Pie Chest One dozen free apple cider doughnuts - Carpe Donut (Episode 043) Summit Speakers - There were SO many great ones. Please check out the full lineup here. And thank you to the following musicians, storytellers, and scholars for offering up their art for this episode: Matt Parsons, musician. Robert Gipe, author of Trampoline. Courtney Balestier is a West Virginia writer whose interests focus on Appalachian food and culture, particularly issues of identity, belonging, and class (Episode 52). Silas House is a nationally bestselling writer and serves as the NEH Chair in Appalachian Studies at Berea College. Dr. Alicestyne Turley is the Director of the Carter G. Woodson Center for Interracial Education and is an Assistant Professor of African and African-American Studies at Berea College. Toni Tipton-Martin is an award-winning food and nutrition journalist and community activist who is busy building a healthier community through her books, classes, and foundation. Toni is the author of the James Beard Award-winning book, The Jemima Code: Two Centuries of African American Cookbooks. Ronni Lundy has long chronicled the people of the hillbilly diaspora as a journalist and cookbook author. Lundy can currently be found behind the wheel of her trusty Astrovan, touring the country with her newest critically-acclaimed book, Victuals: An Appalachian Journey, with Recipes. Special thank you to Amy Campbell Rochelson of The Tennessee Farm Table podcast, who graciously lent me her recording of Robert Gipe's reading when my own bit the big one. Thank you Amy! Special thank you to our head organizer Lora Smith, without whom none of this would have been possible! You're a rockstar Lora. Thank you. This episode is sponsored by YOU.  That is, if you listen. It's only $1 and all proceeds benefit the 2017 Appalachian Food Summit. Thank you. GO TO EDACIOUS.CO TO PURCHASE THIS EPISODE!

Writing Work. Are West Virginia pepperoni rolls "just" bread and pepperoni? Or is it something more? Food as symbol of Appalachian identity, culture, and pride. Meet Courtney Balestier who used the word "just" as the starting point and focus of her talk at this year's Appalachian Food Summit in Berea, Kentucky where this conversation was recorded. Where most people see just a few ingredients, a simple food easy to dismiss, Courtney sees something ingenious and quite meaningful. Courtney is a James Beard-nominated fantastic new voice in food writing and her thoughts on the devoted followers of the pepperoni roll is a big reason why. Not only did it originate in West Virginia, it's the state food. But unless you grew up there you may not have heard of it. Once you've tasted one? Expect regular cravings. Like other regional favorites there are heated discussions as to what constitutes the proper roll. Cheese or no cheese? Sticks or medallions? No matter your preference, everyone agrees the bread must come from a handful of small bakeries in West Virginia and nowhere else. What happened when Sheetz tried to source outside the region? Why was the roll created in the first place? We talk about that as well as the interesting source behind Courtney's piece, published in Vice Munchies last year. Hear her presentation in its entirety during next week's BONUS episode, "Sounds of the Summit" to benefit the 2017 Appalachian Food Summit. Courtney discovered food writing kind of by accident. After getting her Master's degree in Magazine Journalism from NYU she worked for Everyday with Rachel Ray, freelanced for magazines both in food and music, then came to a crossroads. Music or food? Which one drove her passions? Ultimately food because so many issues can be addressed using it as a starting point. Including Appalachian identity, a focus close to her heart. "You don't know your identity until you leave a place." - Toni Tipton Martin, author of The Jemima Code Courtney didn't care about Appalachian cuisine until she graduated from WVU. Although not born in West Virginia, she went to school there and feels an affinity with the region. What is her Appalachian identity? Where does she fit in? One way is through food. Everybody eats after all. I can relate. As a woman from Richmond, with relatives in the Shenandoah Valley and Appalachia, I'm not from there either. But I am. My roots are shallow but my connection to this region is as deep as the gorges I drove through on the way to the summit. But am I allowed at the table? Or do folks with deep roots have more say in what happens in this region? Are enthusiastic transplants equally welcome? For a long time Appalachia has been a region of extraction, where folks take resources for use somewhere else. With this being the norm for so long, can folks with deep roots welcome newcomers who want to help? We talk about the advantages and disadvantages of this as well as the ramifications behind Appalachia becoming the culinary world's newest darling. What happens when folks attempt to interpret Appalachian cuisine in new ways through books like Ronni Lundy's, Victuals? Are these recipes historical artifacts to be preserved or jumping off points for new creations? Courtney has been published in all the giants: Oxford American, The New Yorker, Lucky Peach, Punch, just to name a few. Her piece "Let Us Now Retire the Whiskey Woman" was nominated for a James Beard award last year and acts as a jumping off point for a terrific discussion on the "Cool Girl" gender stereotype in the world of food. Meet the "Whiskey Woman," a stereotype that came into its own with Gillian Flynn's novel, Gone Girl. The spirits industry followed soon after with commercials starring Mila Kunis and Christina Hendricks embodying a superficial carefree-no-worries-but-can-drink-you-under-the-table woman popping up all over. Why is this bullshit? What's the difference between a Whiskey Woman and a woman who just prefers bourbon? We'll "woman-splain" in this episode. ;) We also delve a bit into gender studies related to the world of food writing. Is it more celebrated now because more men are tackling it? Women have always excelled in this genre, but more often men win the awards. Why is that? And why isn't food writing more popular? What has been her food writing journey and what tips does she have for new writers? That's here too. The Appalachian Food Summit is a perfect forum to present these kinds of stories. Stories that preserve history. Stories that teach and dispel long-held myths around regions of our country and its beloved foods. And it doesn't matter where you're from, all are welcome to the table. Find your way in. It's one reason this cause is so dear to me. Hear Courtney's full talk next week, Thursday, November 3rd, during my special episode, "Sounds of the Summit". It's a compilation of talks, stories, and music recorded live at this year's summit in Berea, Kentucky in September. It only costs $1 and all proceeds go towards making next year's summit the best ever. I hope you'll join me. Cheers. SHOW NOTES – Links to resources talked about during the podcast: The Testosterone Takeover of Southern Food Writing - Kathleen Purvis tackles a difficult issue. Why are men winning all the awards when women have been writing in this genre longer and more often? Blood, Bones & Butter - Chef Gabrielle Hamilton writes about her life. One of my favorite pieces of food writing ever. She was just made food columnist for the New York Times magazine. Hooray! Consider the Fork - Laurie Colwin's magnificent work on this humble instrument. John T. Edge - Amazing food writer and one of the founders of the Southern Foodways Alliance. This episode is sponsored by MarieBette Café and Bakery.

The Total Tutor Neil Haley will interview authors live from the Miami Book Fair. The Total Tutor Neil Haley will interview the following authors:  Thrity Umrigar, Jeffrey A. Lieberman, MD, Richard Polt, Harry Lembeck, M.J. (Jessica) Fievre, Asher Price, Mirta Ojito,Toni Tipton-Martin, and Rita Gabis.

This moving conversation wrestles with two centuries of deeply ingrained racial tension born out of Southern plantation kitchens and the journey Toni Tipton-Martin embarked upon when she started one of the world’s largest private collections of African American cookbooks.

Women of African descent have contributed to America’s food culture for centuries, but their rich and varied involvement is still overshadowed by the demeaning stereotype of an illiterate “Aunt Jemima” who cooked mostly by natural instinct. Toni Tipton-Martin describes her years of research amassing one of the world’s largest private collections of cookbooks published by African American authors, looking for evidence of their impact on American food, families, and communities and for ways we might use that knowledge to inspire community wellness of every kind. “This idea that there is a ‘Jemima Code,’ for me it’s this idea that actions, thoughts, behaviors, opinions, are all crafted and generated out of this trademark image that was based on a myth.” [3:45] –Toni Tipton-Martin on A Taste of the Past  

In this episode of Views and Brews we’ll tour over 100 years of southern cooking with Toni-Tipton Martin author of The Jemima Code: Two Centuries of African American Cookbooks! Join KUT’s Rebecca McInroy, along with food writers and hosts of KUT’s newest podcast The Secret Ingredient, Tom Philpott and Raj Patel, as we explore the rich social, political, and...

In this episode of Views and Brews we’ll tour over 100 years of southern cooking with Toni-Tipton Martin author of The Jemima Code: Two Centuries of African American Cookbooks! Join KUT’s Rebecca McInroy, along with food writers and hosts of KUT’s newest podcast The Secret Ingredient, Tom Philpott and Raj Patel, as we explore the rich social, political, and...

In this episode of Views and Brews we’ll tour over 100 years of southern cooking with Toni-Tipton Martin author of The Jemima Code: Two Centuries of African American Cookbooks! Join KUT’s Rebecca McInroy, along with food writers and hosts of KUT’s newest podcast The Secret Ingredient, Tom Philpott and Raj Patel, as we explore the rich social, political, and […]

In this episode of Views and Brews we’ll tour over 100 years of southern cooking with Toni-Tipton Martin author of The Jemima Code: Two Centuries of African American Cookbooks! Join KUT’s Rebecca McInroy, along with food writers and hosts of KUT’s newest podcast The Secret Ingredient, Tom Philpott and Raj Patel, as we explore the rich social, political, and...

In this episode of Views and Brews we’ll tour over 100 years of southern cooking with Toni-Tipton Martin author of The Jemima Code: Two Centuries of African American Cookbooks! Join KUT’s Rebecca McInroy, along with food writers and hosts of KUT’s newest podcast The Secret Ingredient, Tom Philpott and Raj Patel, as we explore the rich social, political, and […]

Toni Tipton Martin was just starting out as a reporter back in the 1980's, when she noticed something that struck her as odd about the cookbook section of the newspaper she was working for. There were no cookbooks by black people. “That just didn't jive with my experience,” she says, having grown up in an African American household of skilled cooks. “It didn't make sense that African Americans didn't make any contribution at all.” Little did Toni know that that observation would set her on a multi-decade journey of research and discovery. In this episode of Gravy, we tell the story of the world of black cookbooks that Toni eventually uncovered, and what they tell us about culinary history in the United States.

This week on A Taste of the Past, Linda Pelaccio is joined by food writer and journalist Toni Tipton-Martin for a discussion on imagery, stereotypes and African American cuisine and culture as it relates to the famous and controversial image of Aunt Jemima. Learn more about the history behind the trademarked character and hear what Toni thinks “soul food” actually means in the context of African American cooking. This program was sponsored by Fairway Market. “There is quite a bit of debate now over whether the woman being depicted as Aunt Jemima ever existed at all.” “I think there’s an expectation as an African American cook or chef to conform to an image that has been constructed in the trademark of Aunt Jemima.” “Soul Food is a definition that emerged out of the Civil Rights struggles of the 1960’s, at a time when African American dance, music and other artistic expressions were being reclaimed and identified by the term ‘soul’. For that particular period of time, [soul food] is a suitable definition for what was coming out of the kitchen.” “I’m hoping we can look at these women free of gender and racial biases and just look at the work they did at the time.” –Journalist and Author Toni Tipton-Martin on A Taste of the Past