Good Food
Sharing recipes from the African American food story
"This book broadens the African American food story," Toni Tipton-Martin writes in the introduction her award-winning book, “ Jubilee .” "It celebrates the enslaved and the free, the working class, the middle class, and the elite.
By Evan Kleiman • • 1 min read"This book broadens the African American food story," Toni Tipton-Martin writes in the introduction her award-winning book, “Jubilee.” "It celebrates the enslaved and the free, the working class, the middle class, and the elite. It honors cooking with intentionality and skill, for a purpose and with pleasure."
As the newly minted Editor in Chief of Cook’s Country magazine, Tipton-Martin grew up in Los Angeles, yet the soul food experience as described in cookbooks was not part of her upbringing. That made her feel isolated before researching and writing “The Jemima Code,” restoring the family values created by her mother.
The full episode
3 of 6
Gardening, dishwashing, fighting for fridge space- 0:00Starting the year with nutrient-rich soil, water, and sunshine
- 11:12Sponge or dishcloth? Creating zen while washing the kitchen dishes
- 20:34Sharing recipes from the African American food storyYou’re reading this
- 31:06Dakota Kim on fighting with her Korean mother for space in the fridge
- 40:20Transforming a seasonal gombo with winter greens
- 49:06‘In the Weeds’: keeping family recipes alive in Little Tokyo
The full episode
3 of 6Gardening, dishwashing, fighting for fridge space- 0:00Starting the year with nutrient-rich soil, water, and sunshine
- 11:12Sponge or dishcloth? Creating zen while washing the kitchen dishes
- 20:34Sharing recipes from the African American food storyYou’re reading this
- 31:06Dakota Kim on fighting with her Korean mother for space in the fridge
- 40:20Transforming a seasonal gombo with winter greens
- 49:06‘In the Weeds’: keeping family recipes alive in Little Tokyo