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  • Writer's pictureEllen Harris

#8 Table & Plate Bites of Wisdom

To gain wisdom and knowledge about the world of food it’s important to understand the interconnectedness of eating to history, culture, politics, recipes (or not), new and well-loved cookbooks, community action, thought leaders, and a multitude of stories in this case focusing on the African Diaspora.

A little over a week ago, my summer garden came to an end. The basil had begun to flower, the jalapeño and bell pepper were done, and two of the four remaining okra stalks were winding down. I cleared out the raised beds and with help from my yard guy moved the wood frames to my new place. And this past Saturday, we filled them with dirt. In my excitement, I even took a picture through my new up and coming screened in back porch.

A new garden venture begins with an intent to grow food year-round. However, this time rather than a neat fenced in backyard, there’s a wooded area to marshal and more critters to fend off. Will keep you posted, but in the meantime Table & Plate Bites of Wisdom are highlighted below. We gotta stay connected to people doing righteous things in their communities around food sovereignty, justice, and culture.

Community Gardens & Local Farms

Meet Rollen Chalmers, a SC farmer adapting an heirloom rice to survive the challenges of climate change.

The Minton Family owns Triple J Farm, a chicken farm in Windsor, NY. They are farming with a message of #MakeFarmersBlackAgain.

Re-introducing SAAFON, a network of Black farmers in the southeastern US dedicated to Afro-centric, sustainable agricultural living.

Food Policy, Politics & Social Justice

Learn how “States are using much-needed temporary Flexibility in SNAP (food stamp) to Respond to Cofic-19 challenges.”

Nia-Raquelle Smith writes about how “Fannie Lou Hamer’s pioneering food activism is a model for today.”

Culture Eats: Habits, Cooking, Networks, and Business

Toni Tipton-Martin, author of “Jubilee: Recipes from Two Centuries of African American Cooking” and “The Jemima Code: Two Centuries of African American Cookbooks,” was named the America’s Test Kitchen Editor-in-Chief of Cook’s Country on September 16.

This article describes how the food of Afro-Peruvians is rooted in slavery’s past and integral to Peru’s culinary identity today.

Hear why Black Americans are more likely to be vegan.

Learn about the unique challenges Black-owned businesses like JC’s Kitchen in Durham, NC, face during COVID.

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