Leslie, Nice to read your writing again- I look forward to where this goes and how you approach the multitude of possibilities regarding food and hospitality in the country right now. I would love to catch up with you soon. please give my best to the family!
Last fall I learned about foo foo and swallows from the chef Kwame Onwuachi. His restaurant in DC is called Kith and Kin. (He did a 45 min presentation at star chefs in NYC last October.) His memoir is very eye opening about culture in some top kitchens. His food was delicious and set off so much thought.
Knowing we want to understand the source.We should ask ourselves questions that stir the pot:
Like How does mofongo from Puerto rico and Africa connect?
Why do I like empanadas and where did that come from?
We all recognize how powerful it can be to tap into the nostalgic. To serve food that speaks to people's subconscious.
African is the oldest of our food memories. It's in our DNA .
without knowing African food we all have been missing out on food so nostalgic it can move our soul . It's key in connecting everything. In making true American Modern cuisine. In order to properly move forward we must look back.
Annika, thank you for this deeply thoughtful and beautiful comment. You put your finger on something really important about African food, and also food and the subconscious. Meanwhile, Onwuachi announced he is leaving Kith and Kin. The restaurant had been on my shortlist of restaurants to experience in D.C. while I was on a project there two years ago (which unfortunately came to a halt before I could get there). I just ordered his memoir "Notes from a Young Black Chef" — thank you for the suggestion. I hope you will be a regular commenter here! Thanks again.
This is such a great newsletter. So much info and so many different topics, all great! I really enjoy your take of food as culture and I am definitely interested to learn more about traditional foods, about indigenous foods, plants and edibles from traditional cultures, if it makes any sense!
Thank you, Catherine! I'm excited to dive into Indigenous foods of the U.S. as well. What other kinds of traditional foods are you interested in — from everywhere, or someplace particular?
Leslie, Nice to read your writing again- I look forward to where this goes and how you approach the multitude of possibilities regarding food and hospitality in the country right now. I would love to catch up with you soon. please give my best to the family!
Brad, wonderful to hear from you, and thank you! I'll try the old email address I have for you. xox
Well, I’m always interested in trends in food and dining, but right now, I think we know where we’re trending! Home cooking and takeout!
Great newsletter, glad to see you at it! 💚
Thank you, Keven! Would love any feedback you might have!
don’t ever stop writing, you are so good...
Thank you, Georges!!
You are filling the void. Way to go!
Great to read your writing again! Thanks for all the links to other works, too. Bookmarking for weekend reading.
Thank you, Gwen! Let me know if there's something you'd like to see covered!
So glad to see your voice back again. You've been missed!
Aww, thanks — I appreciate that, Melanie. Let me know if there's a subject you'd like to see tackled here.
Last fall I learned about foo foo and swallows from the chef Kwame Onwuachi. His restaurant in DC is called Kith and Kin. (He did a 45 min presentation at star chefs in NYC last October.) His memoir is very eye opening about culture in some top kitchens. His food was delicious and set off so much thought.
Knowing we want to understand the source.We should ask ourselves questions that stir the pot:
Like How does mofongo from Puerto rico and Africa connect?
Why do I like empanadas and where did that come from?
We all recognize how powerful it can be to tap into the nostalgic. To serve food that speaks to people's subconscious.
African is the oldest of our food memories. It's in our DNA .
without knowing African food we all have been missing out on food so nostalgic it can move our soul . It's key in connecting everything. In making true American Modern cuisine. In order to properly move forward we must look back.
Annika, thank you for this deeply thoughtful and beautiful comment. You put your finger on something really important about African food, and also food and the subconscious. Meanwhile, Onwuachi announced he is leaving Kith and Kin. The restaurant had been on my shortlist of restaurants to experience in D.C. while I was on a project there two years ago (which unfortunately came to a halt before I could get there). I just ordered his memoir "Notes from a Young Black Chef" — thank you for the suggestion. I hope you will be a regular commenter here! Thanks again.
This is such a great newsletter. So much info and so many different topics, all great! I really enjoy your take of food as culture and I am definitely interested to learn more about traditional foods, about indigenous foods, plants and edibles from traditional cultures, if it makes any sense!
Thank you, Catherine! I'm excited to dive into Indigenous foods of the U.S. as well. What other kinds of traditional foods are you interested in — from everywhere, or someplace particular?