Podcast: Play in new window | Download (Duration: 56:25 — 38.7MB) | Embed
It’s no stretch to find Native influences in many of the defining dishes of African-American food in the South—grits, cornbread, beans, and barbecue. Southeastern and southern tribes introduced staples, spices and methods that were incorporated by slaves and European settlers alike and grew into a distinctive cultural cuisine.
Guest:
Amethyst Ganaway – chef and food writer
Harold Caldwell (Muskogee and adopted White Clay) – apprentice carpenter and lead of African foodways at Colonial Williamsburg
Adrian Miller – James Beard Award-winning food writer and author of “Black Smoke: African Americans and the United States of Barbecue”
Break 1 Music: Roots Remedy (song) Hakipu’u Learning Center Public Charter School Alumni & Humble I-Dren (artist) Mana Maoli, Vol. IV – “This Is Maoli Music” (album)
Break 2 music: Four Two-Step Songs (song) Pyawasits, Silas & Webster (artist) Wild Rice: Songs From The Menominee (album)
