The Soul of Food 2022 Session 3: For the Love of Grains

Soul of Food #3: 🌾 for our third session it was all about grains with a particular focus on sorghum and corn’s importance in BIPOC foodways.

We had such a sweet group join us to make whole grain sorghum and corn fritters to accompany a butternut squash, black bean, and kale chili on such a beautiful fall day! Thanks for coming out y’all 💚

📷: Mara G. @greenthumbnyc ✨

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

Talking different types of grains and sharing dry corn and sorghum stalks with participants.

Folks practicing their knife cuts in preparation for the chili.

Stirring a sorghum fritter batter and getting the skillets hot.

Giving the chilli a stir and getting ready to make the fritters.

Adder getting ready to take some fritters out of the skillet.

Group photo before we dig into our chili and sorghum and corn fritters.

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