Protesting through food and cooking

Tunde Wey is a Nigerian chef with an unusual traveling dinner series called “Blackness in America.” The food Wey serves is the Nigerian fare he left behind after moving to the United States at age 16. But the jollof rice, quail, and braised trotter stew he serves are secondary to the conversations at the table, where discomfort, in Evan Kleiman's words, often attenuates appetite. Talking about race can get complicated and uncomfortable, but Wey confronts such discussions head on at these meals and in his essay for the San Francisco Chronicle. In the essay, he notes that people can understand America’s issues with white supremacy by simply looking at the food industry.