Black Smoke: African Americans and the United States of Barbecue

Join us on Wednesday, May 19, 2021 @ 7:00 PM CST via Zoom.

Presented by Adrian Miller
Food Writer, Attorney, Certified Barbecue Judge

Join us as James Beard Award-winning author Adrian Miller discusses the history of African American barbecue culture from his book, Black Smoke: African Americans and the United States of Barbecue. Black Smoke describes how African Americans inherited a type of cooking that fused Native American meat smoking and European grilling techniques that became known as “barbecue.” Continue reading

Someone’s in the Kitchen with Dinah (Shore)

Join us on Wednesday June 16, 2021 via Zoom!

By Flo Selfman

Eggplant Vegetable Pie

Having been a top singing star, Dinah Shore became a pioneer television personality with “The Dinah Shore Chevy Show,” which showcased her distinctive voice and relaxed Southern charm from 1951 to 1963. In 1970, she returned to television as host of “Dinah’s Place,” an NBC morning show that covered homemaking, crafts, child-rearing, health and beauty—always with a song, of course, and usually a cooking segment, either by Dinah or her celebrity guests. Many leading chefs got their first national exposure on “Dinah’s Place.” Continue reading

The Making of James Beard, An American Legend

Presented by John Birdsall, Author,
The Man Who Ate Too Much

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Food of the past that comes to us through recipes and cookbooks can appear to be fixed evidence of what generations before us ate, their tastes and preferences. John Birdsall says that his research for The Man Who Ate Too Much: The Life of James Beard (Norton, 2020) challenged all his assumptions about that. Continue reading

How the Frugality of Rural Foodways Reshaped this Nationally Acclaimed Chef

Presented by Vivian Howard
Chef, Author, PBS Host

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Vivian Howard moved from New York back to her rural hometown to open a fine-dining restaurant that she hoped would reshape the palates of eastern North Carolina. But an encounter with collard kraut and a trip to “America’s largest pork display” ignited her interest in the traditional foods and culinary techniques unique to the Carolina coastal plain she calls home. Continue reading

The Rise: Black Cooks and the Soul of American Food

An interview with 
Chef Marcus Samuelsson

Conducted by culinary historian and food writer
Donna Pierce

View presentation on Facebook.

Black cooking has always been more than “soul food,” with flavors tracing to the African continent, to the Caribbean, all over the United States, and beyond. 

Join us as internationally acclaimed chef Marcus Samuelsson highlights the diverse deliciousness of Black cooking today. Continue reading