Fermentation, Black excellence, Pok Pok closes, persimmons

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“Black food is not monolithic,” says Chef Marcus Samuelsson. Alberta Wright’s Sunday Roast Chicken with Chickpeas and Couscous was an inspiration for his Harlem restaurant, Red Rooster. His new book, “The Rise,” celebrates excellence in Black food.

“Black food is not monolithic,” says Chef Marcus Samuelsson. Alberta Wright’s Sunday Roast Chicken with Chickpeas and Couscous was an inspiration for his Harlem restaurant, Red Rooster. His new book, “The Rise,” celebrates excellence in Black food. Photo by Angie Mosier

The U.S. has been under a global microscope all week. Time and waiting are very important variables, according to fermenting revivilaist Sandor Katz. He discusses the challenges and delayed gratification of fermentation and how it is a metaphor for daily life. Chef Marcus Samuelsson discusses the Black experience and the pillars of Black food in modern American cuisine. Andy Ricker shares his thoughts on the decision to end the 15-year run of his Pok Pok restaurant group. Bali-style bungkus pops up in a driveway. Finally, persimmons are back at the farmer’s market.

From this Episode:

Credits

Host:

Evan Kleiman

Producers:

Joseph Stone, Laryl Garcia