The Soul of Food 2022 Session 2: Black Farming & Culinary Technologies

Such an amazing group of folks showed up at Phoenix Community garden for the second installment of this series to cook up jambalaya, a collard slaw, and blueberry lemonade following a discussion about Black (and brown) culinary and agricultural technologies within and beyond the Southern U.S.

Deeply appreciate everyone for sharing their spirit, insights, and knife skills as we cooked together during the golden hour!

🌱The Soul of Food Session #3: For the Love of Grains is happening Saturday October 22nd 1-3:30pm at a community garden in Queens. Register at the link here!

📷: Mara G. @greenthumbnyc and video by @mxyxd_media ✨

Getting started by settling into the space and introducing some of our ingredients.

Talking about afro-indigenous farming and culinary technologies of the Southern U.S. as well as the intersecting technologies of other Brown diasporas.

A sampling of knife cuts!

Finely slicing some collard greens from Chef Maya’s garden.

Finely dicing some hot peppers from East New York Farms!

Getting the veggies, flavorings, and rice into the pots!

Jambalaya rice close-up.

A participants plate of jambalaya and collard slaw.

You can also learn more about creole foodways below and, if you want to learn more about other Afro-Indigenous foodways, book reviews, and more check us out on our tik tok here.