live food

Friday Faves — notes from the new gastroconomy, No. 27

a weekly round-up of our favorite finds from the front lines of food

  • An amazing project of food, history and identity, The Southern Discomfort Tour, by the Cooking Gene. Michael Twitty explains the project in an essay entitled The cook who picks cotton: reclaiming my roots. "Slavery is not just a practice or moment in American history; it is a metaphor for our relationships to lifestyles and food systems that many of us view as beyond our control. Most of us are enslaved to food systems that aren’t sustainable, but eat we must. And because we must eat, food is a natural vehicle for telling the kinds of stories about historical slavery and the impact of “race” on how we eat, even as we critique and question our contemporary food politics. Food is our vehicle to move beyond race and into relationships and use those relationships to promote the kind of racial reconciliation and healing, our nation desperately needs."