Virginia: The Birthplace of Barbeque

04/20/22 • 27 min

1 Listener

On this episode, we take a deeper dive into the time-honored American tradition of Barbeque and its beginnings in Virginia by exploring the history of early pitmasters and the barbecue traditions that spread throughout the South and beyond with food historians Adrian Miller and Joshua Fitzwater.

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

The Future of Black Food

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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.

Next Episode

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One of the lasting effects of the Great Migration is the movement of Black foodways, and one of the best examples of this movement is barbecue. On this episode, Deb explores the legacy of Black barbeque in Los Angeles with food journalist Mona Holmes and BBQ pitmaster Lonnie Edwards.

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

Find show notes here.

And transcript here.