The Future of Black Food
Listen now
Description
Where does Black food go from here? How are today’s chefs pushing the narrative of Black food forward? This episode takes a look forward be talking to prominent chefs on the cutting edge of African American cuisine. Food influencer Scotty Scott and chef Adrienne Cheatham share their influences and visions for what Black food can be, with a foreword from Washington Post food writer Aaron Hutcherson.
Setting the Table is part of the Whetstone Radio Collective. Learn more about this episode of Setting the Table at www.whetstoneradio.com, on IG and Twitter at @whetstoneradio, and YouTube at /WhetstoneRadio.
Read the full transcript here: https://www.whetstonemagazine.com/stt-5-transcript
More Episodes
We bring you a very important episode of Whetstone Audio Dispatch. Recently, host Stephen Satterfield spoke with C.W. Mallery, a Black farmer in El Paso, Colorado who has been the victim of racist terrorism on his own property. He and his wife Nicole, his farm and his animals have been...
Published 02/03/23
Mark talks to the groundbreaking chef, Asma Khan, about the importance of the Anglo-Indian influence, how food and cooking are undervalued, and the beauty of interfamily lessons across generations.
Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Subscribe to...
Published 06/28/22
Published 05/10/22
Links
Genres
Artwork or description wrong?
Request an update »
Updates may take a few minutes.
Do you host a podcast?
Track your ranks and reviews from Spotify, Apple Podcasts and more.
