Podcast appearances and mentions of tonya hopkins

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

This week, we're diving into the foods of summer. Culinary historian Tonya Hopkins tells us about the Black innovators who made ice cream what it is today; Bill Alexander reveals the history and fate of the tomato; artist Ana Inciardi tracks down a tomato from her family's past; Dan Pashman gives us a lesson on his favorite ways to eat watermelon and corn; and we bake up a Fresh Peach and Raspberry Crostata. (Originally aired August 17, 2022.)Get this week's recipe for Fresh Peach and Raspberry Crostata here.We want to hear your culinary tips! Share your cooking hacks, secret ingredients or unexpected techniques with us for a chance to hear yourself on Milk Street Radio! Here's how: https://www.177milkstreet.com/radiotipsListen to Milk Street Radio on: Apple Podcasts| Spotify Hosted on Acast. See acast.com/privacy for more information.

Food historian, friend of MOFAD, and Dave, Tonya Hopkins joins the show for a lively discussion on everything from bad burgers to culinary history. Hosted on Acast. See acast.com/privacy for more information.

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

This week, we're diving into the foods of summer. Culinary historian Tonya Hopkins tells us about the Black innovators who made ice cream what it is today; Bill Alexander reveals the history and fate of the tomato; artist Ana Inciardi tracks down a tomato from her family's past; Dan Pashman gives us a lesson on his favorite ways to eat watermelon and corn; and we bake up a Fresh Peach and Raspberry Crostata.Get this week's recipe for Fresh Peach and Raspberry Crostata.We want to hear your culinary tips! Share your cooking hacks, secret ingredients or unexpected techniques with us for a chance to hear yourself on Milk Street Radio! Here's how: https://www.177milkstreet.com/radiotipsListen to Milk Street Radio on: Apple Podcasts | Stitcher | Spotify Our GDPR privacy policy was updated on August 8, 2022. Visit acast.com/privacy for more information.

Mac & Cheese, Collard Greens, and Fried Chicken, these foods are associated with what most call soul food. Tonya Hopkins, the Food Griot joins the show to talk about why African American food has had such an influence on American culture.The conversation was so good, Tonya will be joining us again for a Part 2! Become a member at https://plus.acast.com/s/genealogy-adventures. Our GDPR privacy policy was updated on August 8, 2022. Visit acast.com/privacy for more information.

It was African American chefs who created the summertime treat we consume by the gallons. A new podcast by Tonya Hopkins describes how we did it right here where America was born

WURD Host Charles D. Ellison and food historian Tonya Hopkins talk about the importance of her work and the influence of African Americans on American food

5-8-16 Sermon by Tonya Hopkins

2-21-16 Sermon by Tonya Hopkins

2-14-16 Sermon by Tonya Hopkins

5-10-15 Sermon by Tonya Hopkins

5-11-14 Sermon by Tonya Hopkins

This week on A Taste of the Past, Linda’s guest is culinary historian, storyteller, and Soul Food authority, Tonya Hopkins. Linda and Tonya talk about American master cook Anne Northrup (wife of Solomon Northrup) and the significance she had on American cuisine and in particular, soul food. This program has been sponsored by Cain Vineyard & Winery. Today’s music provided by Plexophonic. Image from Accessible Archives “People think of ham as cooked and salted, but people made their own ham back then.” [26:00] —Tonya Hopkins on A Taste of the Past

On today’s episode of A Taste of the Past, host Linda Pelaccio talks about the huge craze that surrounds fried foods: fried chicken! The guest on today’s show is Michael Twitty, culinary historian of African and African American foods. What makes each fried chicken dish so special? Learn more about the history behind fried chicken, it’s many cultural influences, and what truly makes fried chicken the comfort food for so many. Also find out about Michael’s latest project, The Cooking Gene, which aims to promote greater awareness of African American contributions to the development of Southern cuisine, promote community service and development, support the local economies of Southern communities and African American food producers, and encourage a dialogue that leads to racial reconciliation and healing in communities whose history and culture is a legacy of slavery and the slave trade. Lastly, Tonya Hopkins, The Food Griot, talks about Edna Lewis, and how she has inspired American cuisine today. Also listen to a recent panel at the New School, discussing Chef Edna Lewis at the link below. ( http://youtu.be/J0A3Ba9OhtA) This program has been sponsored by S. Wallace Edwards & Sons “When I make chicken, for me it’s always a transformative, transcendent and ritual experience.” [8:43] “That’s the thing that excites me. We just don’t tell these stories enough.” [22:35] — Michael Twitty on A Taste of the Past “Griot means storyteller. I see the world through the lens of food, and therefore I am food storyteller, or the food griot. [25:10]” — Tonya Hopkins on A Taste of the Past