Journeys in the Upper South: A Photo Essay

Afroculinaria

As I officially begin to work on The Cooking Gene, I have begun to travel the South again in search of bits and pieces from the world of my Ancestors.  I am ever amazed and grateful for the journey and the people I meet. Pastry chef and foodie Stella Parks of Lexington reminded me the other day that this project, nay–book, is not just about food and family history; its about the family we create, find, and discover through food and the magic of place and connection.  I’ve spent the past few days in Kentucky and Tennessee, the old Southern backcountry that became the heart of the mid-South,  re-learning and discovering; searching for the parts of a larger story of Southern food in the hands of the African American growers, producers, bakers and cooks of the past and the legacy they left for all of us.

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Tobacco, corn, rye, and…

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