The culinary influence of the Transatlantic Slave crossing is evident throughout the American South. In the Costa Chica area of Oaxaca, Mexico, the heritage is equally rich but not often recognized or discussed, says food writer Bill Esparza. Michelle Bishop of Harlem Needle Arts describes the work behind The Legacy Quilt, on display in the “African/American: Making the Nation’s Table” exhibit at the Museum of Food and Drink. Lauren Ko is designing pies that are made for Instagram. Lucy Haro, a grant recipient from Re:Her, is serving Peruvian soul food at Qusqo Bistro. LA Times restaurant critic Bill Addison reviews Yangban Society in the Arts District. Tomatoes are ripe at the farmer’s market.
Afromexicano cuisine, The Legacy Quilt, PI Day
From this Episode:
Afromexicano cuisine is Mexico’s most underrated, says Bill Esparza
Award-winning food writer Bill Esparza travels to the Afromexicano communities of the Costa Chica for what he calls the most underrated cuisine of Mexico.
Legacy Quilt: 406 squares of African American influence in US cuisine
Using period fabrics, two quilters pieced together The Legacy Quilt, part of the Museum of Food and Drink’s exhibit “African/American: Making the Nation’s Table.”
Eating with our eyes first, Lauren Ko designs pies fit for Instagram
Lauren Ko made her first pie four years ago, but you wouldn’t know that by looking at her Instagram page.
RE:Her grant recipient Qusqo serves Peruvian soul food
Lucy Haro has been operating Qusqo Bistro for 15 years and is a recipient of a grant from RE:Her, a nonprofit organization driven by female restaurateurs.
Yangban Society: An exploration of identity, Bill Addison has the review
Bill Addison shares what happens when two fine dining alums explore their Korean roots with deli favorites in a new downtown concept.