The Complicated Stories of Soul Food

04/06/22 • 32 min

1 Listener

Down home cooking, also known as soul food, is African American cuisine stemming from the days of enslavement, spread throughout the country through the Great Migration, and enjoyed everywhere as comfort food. This episode explores the complicated relationship between Black chefs and soul food. Chef & culinary historian Therese Nelson shares her thoughts on soul food as a concept, and then chefs Chris Scott and Mashama Bailey share their individual experiences with making soul food.

Setting the Table is part of Whetstone Radio Collective. Learn more about Setting the Table here.

Find show notes here.

And transcript here.

Setting the Table is part of Whetstone Radio Collective. Learn more about Setting the Table here.

Find show notes here.

And transcript here.

Previous Episode

Let's Talk about Black Brewing & Distilling

African American foodways have not only influenced the way that Americans eat, but also how we drink as well. This episode will explore the stories and legacies of Black brewers and distillers. Mount Vernon's Steve Bashore shares the history of the enslaved-distillers who made George Washington's Whiskey, Historian Theresa McCulla recounts the story of Patsy Young, a runaway slave who was also a brewer, Victoria Eady Butler of Unlcle Nearest shares her experiences carrying on the legacy of her Great-Great-Grandfather Nearest Green, and Kim Harris of Harlem Hops tells us how she and her team are supporting diversity to the craft brewing industry.

Setting the Table is part of Whetstone Radio Collective. Learn more about Setting the Table here.

Find show notes here.

Next Episode

The Future of Black Food

1 Recommendations

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 Whetstone Radio Collective. Learn more about Setting the Table here.

Find show notes here.

And transcript here.