All Black communities living on the Caribbean coast of Central America are called Garifuna or Black Carib, or as they refer to themselves, Garinagu. The Garinagu are the descendants of Caribs Indians and African Slaves. The Museum Of UnCut Funk and Cafe 70 celebrates the Garifuna feast.
Of the 100,000+ recipe collections published over hundreds of years of American history through the end of the 20th century, only 200 or so have been credited to black cooks and writers.
Alvin Starks gestured broadly as he spoke. He was standing in a gallery space in Harlem at the Schomburg Center, a research unit of the New York Public Library. Starks is the Director of Strategic Initiatives for the Schomburg, the leading research facility devoted to black culture. “The Schomburg is trying to take its material… and put it out,” he said, turning his palms outward and extending his arms, with a wide smile.
Barry Roberts is “An Outdoorsman,” “one who spends much time in the outdoors or in outdoor activities” according to Webster’s, and very accurate when it comes to Roberts. He Loves to hunt (that’s him second from the right), fish and Bar-B-Que, pretty much in that order. Now you can watch him whip some things up… online at: www.whatscookinwithbarry.com
Thomas Jefferson is known as a founding father and a founding foodie. Less well-known is the remarkable man who once fed his refined palate: James Hemings.
Edouardo Jordan chef and owner of Salare: Where I grew up, I didn’t have much. When it came to food, I’ve always been thinking about no waste, because my family didn’t have the opportunity to waste.
When 23rd president Benjamin Harrison and his wife, Caroline, fired their French chef and hired Dolly Johnson, a free black woman who had worked for them in Indianapolis, the move made national headlines. This is in jarring contrast with the recent headlines we’ve seen asking, “Where are all of the black chefs?” Then, as now, they were there doing their thing, hiding in plain sight. — Chef Adrian Miller. Photo Credit Library of Congress: Dolly Johnson, the White House cook for president Benjamin Harrison.
James Beard Award-winning author and noted soul-food scholar Adrian Miller unpacks the complex origins of a cuisine rooted in both triumph and anguish.
Today is National Soft Ice Cream Day, so it’s only right that we share some of our favorite black-owned ice cream shops around the country. The following businesses serve the best in all things frozen from soft ice cream to frozen yogurt and custard. If you know of an amazing black-owned ice cream shop or brand that should be added, comment below!
Matthew Raiford and Jovan Sage get up around dawn most days, to take care of a few regular farm chores: feeding the chickens, checking on the ducks, weeding the fields.
When it comes to working toward a healthier lifestyle, the answers to the problems of obesity, diabetes and diet-related chronic illnesses that threaten our future might actually lie in our past.
A group of chefs speak out about the challenges they face in the restaurant industry, from social pressures to clichéd narratives. This article was written by Nicole A. Taylor for First We Feast.
West Africans had been growing varieties of rice for several thousand years before the start of the slave trade with the colonies. Should Black folks get reparations for creating what is now a billion dollar plus rice industry. I say YES!!!
Food is life. It’s the connective tissue between families, communities and cultures. At base, it’s sustenance, and at its most complex, like when it appears in song, it can evoke nostalgia, carnal desires and comfort.
The Museum Of UnCut Funk celebrates the contributions of Africans and their culinary expertise during slavery. This article was written by Karen Pinchin for National Geographic.