Eating at Black-Owned Restaurants Isn't Going to Save Us
A Black Food Historian Explores His Bittersweet Connection To Robert E. Lee
Rosa Parks' Pancake Recipe Helps Us See The Human Side Of A Hero
Celebrate Black History Month at These Black-Owned Bay Area Restaurants
African-American Museum Cafe Serves Up Black History With Every Forkful
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Vaguely framed as solidarity, food publications across the country have also taken up this enumeration in response to the continuous murder of black people in America that even a pandemic hasn’t managed to interrupt.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003cimg class=\"size-medium wp-image-137427 alignright\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/06/RuthHeadshot_160-copy.jpg\" alt=\"\" width=\"160\" height=\"187\" />\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The absurdity of these lists is the suggestion that dining at a black-owned business in any way addresses the brutal and deadly force that police continue to unleash on black people. In a moment of national grief and anger, when yet another stranger’s name enters our vocabulary, and when another set of gruesome details leave our stomachs in knots, what relief does this transaction actually bring? At best, it scratches the itch of ego-driven guilt. Black people are left dead, their killers free, and the gulf between this most grave condition of American life and the woefully nominal response of patronage is too wide for me to bridge. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Scrolling past these lists, more robust with annotations and fact-checks by the day, I questioned if my imagination has failed to see their use. After all, the coronavirus pandemic has hit the restaurant industry especially hard, and most federal and local \u003c/span>\u003ca href=\"https://www.kqed.org/bayareabites/137260/the-bay-area-restaurant-system-was-always-broken-how-do-we-fix-it\">\u003cspan style=\"font-weight: 400\">relief funding eludes \u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">small businesses\u003c/span>\u003cspan style=\"font-weight: 400\"> and lands in the laps of food conglomerates. Even in less tenuous times, black chefs and restaurants face racial inequities articulated through the particular mechanisms of the food industry. The majority of black chefs are excised from the canon. Their press hits are limited to the month of February. Their recipes only inspire capital investment and praise when they land in white hands. They’re pigeonholed not just in what they should cook but how much they charge for it. So what harm is there in directing some dollars towards local, black-owned restaurants that need the support year-round? \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The harm doesn’t live in those dollars. It lives in the framing of temporary patronage as a viable solution to an enduring problem—or worse, as salvation. The harm is the capitalistic impulse that has distorted tragedy to resemble Black Restaurant Week. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">These are injustices that have never been settled with a tab and tip. The back-door white patrons of black-owned barbecue restaurants in the South during segregation, the civil rights era and the decades that followed come to mind. Writer and Southern Foodways Alliance founding director John T. Edge \u003c/span>\u003ca href=\"https://www.oxfordamerican.org/magazine/item/246-in-through-the-back-door\">\u003cspan style=\"font-weight: 400\">wrote about such patronage\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> in 2010 and later discussed it on Jenna Wortham and Wesley Morris’s podcast \u003c/span>\u003ca href=\"https://www.nytimes.com/2017/07/06/podcasts/who-has-the-right-to-make-barbecue.html\">\u003cspan style=\"font-weight: 400\">Still Processing\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">. Edge reiterated that white customers’ patronage was never an act of nobility nor an “elegant subversion” of Jim Crow. Rather, it is a more insidious transaction that maintains the racist power dynamics on which this country is built, relying on the labor of black folks feeding white people while black liberation is tempered by passive tolerance. As it turns out, paying money to enjoy good food doesn't require virtue. It simply satisfies hunger.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“What would America be like if we loved black people as much as we love black culture?” asked actress Amandla Stenberg in her 2015 video \u003c/span>\u003ca href=\"https://www.youtube.com/watch?v=O1KJRRSB_XA\">\u003cspan style=\"font-weight: 400\">Don’t Cash Crop on My Cornrows\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">. Stenberg made the video on the heels of Black Lives Matter marches following the police killings of Eric Garner, Tamir Rice and Akai Gurley among many others. America’s problem has never been loving the cultural production of black folks. Wise are we who know that sort of love has never saved us. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">In a week of ongoing protests held under the stale threat of a pandemic and the sharp burn of tear gas, this new voracious appetite for black restaurants seems paltry and self-serving. And in the company of real, direct action—mutual aid, bailout funds, initiatives to decrease police departments’ budgets, calls for reparations—it’s wholly unimaginative and inadequate. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">After cleaning a plate of food from a black-owned restaurant, I wonder, who leaves the table satisfied?\u003c/span>\u003c/p>\n","blocks":[],"excerpt":" Amidst continuous grief and anger, what does eating at black-owned restaurants actually achieve?\r\n","status":"publish","parent":0,"modified":1621634134,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":9,"wordCount":702},"headData":{"title":"Eating at Black-Owned Restaurants Isn't Going to Save Us | KQED","description":" Amidst continuous grief and anger, what does eating at black-owned restaurants actually achieve?\r\n","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Eating at Black-Owned Restaurants Isn't Going to Save Us","datePublished":"2020-06-04T20:40:36.000Z","dateModified":"2021-05-21T21:55:34.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"137421 https://ww2.kqed.org/bayareabites/?p=137421","disqusUrl":"https://ww2.kqed.org/bayareabites/2020/06/04/eating-at-black-owned-restaurants-isnt-going-to-save-us/","disqusTitle":"Eating at Black-Owned Restaurants Isn't Going to Save Us","source":"Commentary","templateType":"standard","featuredImageType":"standard","path":"/bayareabites/137421/eating-at-black-owned-restaurants-isnt-going-to-save-us","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400\">A confusing sight has taken over my social feeds since the murder of George Floyd by a Minnesota police officer on Memorial Day: couched between posts memorializing Floyd, Breonna Taylor, Tony McDade, Ahmaud Arbery and Sean Reed, all recently killed by police, are crowdsourced lists of black-owned restaurants in Minneapolis, the Bay Area, Los Angeles and other cities. Vaguely framed as solidarity, food publications across the country have also taken up this enumeration in response to the continuous murder of black people in America that even a pandemic hasn’t managed to interrupt.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003cimg class=\"size-medium wp-image-137427 alignright\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/06/RuthHeadshot_160-copy.jpg\" alt=\"\" width=\"160\" height=\"187\" />\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The absurdity of these lists is the suggestion that dining at a black-owned business in any way addresses the brutal and deadly force that police continue to unleash on black people. In a moment of national grief and anger, when yet another stranger’s name enters our vocabulary, and when another set of gruesome details leave our stomachs in knots, what relief does this transaction actually bring? At best, it scratches the itch of ego-driven guilt. Black people are left dead, their killers free, and the gulf between this most grave condition of American life and the woefully nominal response of patronage is too wide for me to bridge. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Scrolling past these lists, more robust with annotations and fact-checks by the day, I questioned if my imagination has failed to see their use. After all, the coronavirus pandemic has hit the restaurant industry especially hard, and most federal and local \u003c/span>\u003ca href=\"https://www.kqed.org/bayareabites/137260/the-bay-area-restaurant-system-was-always-broken-how-do-we-fix-it\">\u003cspan style=\"font-weight: 400\">relief funding eludes \u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">small businesses\u003c/span>\u003cspan style=\"font-weight: 400\"> and lands in the laps of food conglomerates. Even in less tenuous times, black chefs and restaurants face racial inequities articulated through the particular mechanisms of the food industry. The majority of black chefs are excised from the canon. Their press hits are limited to the month of February. Their recipes only inspire capital investment and praise when they land in white hands. They’re pigeonholed not just in what they should cook but how much they charge for it. So what harm is there in directing some dollars towards local, black-owned restaurants that need the support year-round? \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The harm doesn’t live in those dollars. It lives in the framing of temporary patronage as a viable solution to an enduring problem—or worse, as salvation. The harm is the capitalistic impulse that has distorted tragedy to resemble Black Restaurant Week. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">These are injustices that have never been settled with a tab and tip. The back-door white patrons of black-owned barbecue restaurants in the South during segregation, the civil rights era and the decades that followed come to mind. Writer and Southern Foodways Alliance founding director John T. Edge \u003c/span>\u003ca href=\"https://www.oxfordamerican.org/magazine/item/246-in-through-the-back-door\">\u003cspan style=\"font-weight: 400\">wrote about such patronage\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> in 2010 and later discussed it on Jenna Wortham and Wesley Morris’s podcast \u003c/span>\u003ca href=\"https://www.nytimes.com/2017/07/06/podcasts/who-has-the-right-to-make-barbecue.html\">\u003cspan style=\"font-weight: 400\">Still Processing\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">. Edge reiterated that white customers’ patronage was never an act of nobility nor an “elegant subversion” of Jim Crow. Rather, it is a more insidious transaction that maintains the racist power dynamics on which this country is built, relying on the labor of black folks feeding white people while black liberation is tempered by passive tolerance. As it turns out, paying money to enjoy good food doesn't require virtue. It simply satisfies hunger.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“What would America be like if we loved black people as much as we love black culture?” asked actress Amandla Stenberg in her 2015 video \u003c/span>\u003ca href=\"https://www.youtube.com/watch?v=O1KJRRSB_XA\">\u003cspan style=\"font-weight: 400\">Don’t Cash Crop on My Cornrows\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">. Stenberg made the video on the heels of Black Lives Matter marches following the police killings of Eric Garner, Tamir Rice and Akai Gurley among many others. America’s problem has never been loving the cultural production of black folks. Wise are we who know that sort of love has never saved us. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">In a week of ongoing protests held under the stale threat of a pandemic and the sharp burn of tear gas, this new voracious appetite for black restaurants seems paltry and self-serving. And in the company of real, direct action—mutual aid, bailout funds, initiatives to decrease police departments’ budgets, calls for reparations—it’s wholly unimaginative and inadequate. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">After cleaning a plate of food from a black-owned restaurant, I wonder, who leaves the table satisfied?\u003c/span>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/137421/eating-at-black-owned-restaurants-isnt-going-to-save-us","authors":["11625"],"categories":["bayareabites_16558","bayareabites_109","bayareabites_752","bayareabites_16627","bayareabites_17082"],"tags":["bayareabites_15647","bayareabites_16631","bayareabites_16636","bayareabites_16575","bayareabites_16628","bayareabites_16629","bayareabites_16630","bayareabites_16663"],"featImg":"bayareabites_137425","label":"source_bayareabites_137421"},"bayareabites_120369":{"type":"posts","id":"bayareabites_120369","meta":{"index":"posts_1591205157","site":"bayareabites","id":"120369","score":null,"sort":[1504634537000]},"guestAuthors":[],"slug":"a-black-food-historian-explores-his-bittersweet-connection-to-robert-e-lee","title":"A Black Food Historian Explores His Bittersweet Connection To Robert E. Lee","publishDate":1504634537,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Over the past few months, as the contentious ghost of Robert E. Lee galloped through the headlines, Southern food historian Michael W. Twitty's thoughts turned to the bittersweet connection his family shares with the Confederate general.\u003c/p>\n\u003cp>On April 9, 1865, Twitty's great-great grandfather, Elijah Mitchell, and his older brother, George, happened to be on a street in the village of Appomattox Court House, Va., when General Lee, in full dress uniform, exited the McLean House after surrendering to Union General Ulysses S. Grant. It didn't take long for the two teenage lads to grasp the import of that ceremonial tableau.\u003c/p>\n\u003cfigure id=\"attachment_120375\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/grandfather_custom-06341306883b7c5bd2c60ebc79878e04e3d56983-s700-c85.jpg\" alt=\"When he was 15, Elijah Mitchell, Twitty's great-great-grandfather, saw General Robert E. Lee emerge from McLean House in Appomattox, Va., after surrendering to General Ulysses S. Grant. He was one of the first slaves to know that the war was over. His owner freed him immediately.\" width=\"300\" class=\"size-full wp-image-120375\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/grandfather_custom-06341306883b7c5bd2c60ebc79878e04e3d56983-s700-c85.jpg 700w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/grandfather_custom-06341306883b7c5bd2c60ebc79878e04e3d56983-s700-c85-160x189.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/grandfather_custom-06341306883b7c5bd2c60ebc79878e04e3d56983-s700-c85-240x283.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/grandfather_custom-06341306883b7c5bd2c60ebc79878e04e3d56983-s700-c85-375x442.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/grandfather_custom-06341306883b7c5bd2c60ebc79878e04e3d56983-s700-c85-520x613.jpg 520w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003cfigcaption class=\"wp-caption-text\">When he was 15, Elijah Mitchell, Twitty's great-great-grandfather, saw General Robert E. Lee emerge from McLean House in Appomattox, Va., after surrendering to General Ulysses S. Grant. He was one of the first slaves to know that the war was over. His owner freed him immediately. \u003ccite>(Courtesy of Michael Twitty)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"At that moment, as the Confederacy's 150-year mourning period began,\" writes Twitty in his new book, \u003cem>\u003ca href=\"https://www.amazon.com/Cooking-Gene-Journey-African-American-Culinary/dp/0062379291\">The Cooking Gene\u003c/a>\u003c/em>, \"my great-great grandfather and his brother counted themselves among the first black people to find out that the long nightmare of American slavery — nearly three centuries in the making — was over. Their slaveholder, Blake Mitchell, immediately declared them free — even as they still held his horse in place, waiting for whatever was to come next.\"\u003c/p>\n\u003cp>Twitty's prose movingly captures this momentous and profoundly personal moment and provides a glimpse of the scope and tone of his deeply researched, sometimes rambling, but altogether fascinating book that braids personal memoir, genealogy and culinary excavation to tell the story of a whole people through the lineage of their food.\u003c/p>\n\u003cp>Food is Twitty's flag. \"They took our names, they took our gods, they took our religion but they didn't take our food,\" he says. His aim is twofold: to puzzle out \"a recipe of who I am and where I came from,\" and, in doing so, to document how his captive ancestors radically enriched the diet of the antebellum South. They did this both through the produce — rice, okra, peanuts, cowpeas — that came with them on those slave ships from Africa, and through their skills in creating an \"edible jazz\" of barbecue, fried chicken, jambalaya, feijoada, spicy peanut stews, crispy okra, rice pudding and innumerable other dishes from their impoverished pantries. They were exemplars of farm-to-table and nose-to-tail cooking long before these hip terms were even coined.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In Twitty's percussive phrase, the \"enslaved enslaved the palate of those who enslaved them.\"\u003c/p>\n\u003cp>Today, as the vexed debate over Confederate monuments \u003ca href=\"https://www.nytimes.com/interactive/2017/08/16/us/confederate-monuments-removed.html?_r=0\">consumes the country\u003c/a>, Twitty's book makes for important reading. Food historians like Twitty, much like the groups rallying for and against the monuments, are enjoined in the battle of memory — in Twitty's case, the memory of who \"owns\" Southern food, and what role African Americans have in that commemoration. Twitty's frontline may be the kitchen rather than the traffic circle, but his subject is as viscerally intertwined with race as any Confederate monument.\u003c/p>\n\u003cp>\"Our influence across the South,\" he writes, \"conquered more territory than any Confederate army ever managed.\"\u003c/p>\n\u003cp>A ringing statement, for which unwitting support can be found from no less than the \u003cem>beau ideal\u003c/em> of the Confederacy. Lee, who loved his black cook's fried chicken, \u003ca href=\"http://www.smithsonianmag.com/history/making-sense-of-robert-e-lee-85017563/\">once said\u003c/a> that all he wanted was \"a Virginia farm — no end of cream and fresh butter — and fried chicken. Not one fried chicken or two — but unlimited fried chicken.\" Moreover, during the Union blockade, when the South faced starvation, Lee praised the cowpea (also called black-eyed pea or cornfield pea) as \"the only unfailing friend the Confederacy ever had.\" Ironically, it was the humble West African cowpea and the African peanut that kept Southerners fed when bread was scarce. \"Living proof that African civilization was part and parcel of Southern existence,\" says Twitty. \"They couldn't do it without us.\"\u003c/p>\n\u003cp>One of Twitty's projects is his \"Southern Discomfort Tour\" — a journey through the \"forgotten little Africa\" of the Old South. His approach is not that of a historian, but rather a \"historical interpreter\": He picks cotton, chops wood, works in rice fields and cooks for audiences in plantation kitchens while dressed in slave clothing to recreate what his ancestors had to endure.\u003c/p>\n\u003cfigure id=\"attachment_120378\" class=\"wp-caption alignright\" style=\"max-width: 341px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/image001_custom-a6b881c96f147b76bec9418b7b2e435bb0afd4cd-s700-c85.png\" alt='Twitty cooks in plantation kitchens to convey to others the story and legacy of African Americans in the South. His approach is not that of a historian, but rather a \"historical interpreter.\"' width=\"341\" height=\"454\" class=\"size-full wp-image-120378\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/image001_custom-a6b881c96f147b76bec9418b7b2e435bb0afd4cd-s700-c85.png 341w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/image001_custom-a6b881c96f147b76bec9418b7b2e435bb0afd4cd-s700-c85-160x213.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/image001_custom-a6b881c96f147b76bec9418b7b2e435bb0afd4cd-s700-c85-240x320.png 240w\" sizes=\"(max-width: 341px) 100vw, 341px\">\u003cfigcaption class=\"wp-caption-text\">Twitty cooks in plantation kitchens to convey to others the story and legacy of African Americans in the South. His approach is not that of a historian, but rather a \"historical interpreter.\" \u003ccite>(Courtesy of Corey H. Weierke)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>On one such trip to Virginia, Twitty cooked at Lee's birth home, Stratford Hall, an imposing brick manor with a commanding view of the Potomac. He says:\u003c/p>\n\u003cp>\"It's a big, old, cavernous kitchen. You could roast a whole ox in the fireplace if you wanted. The floor is all brick, so the cook could use the entire surface of the floor as a range. That brick floor will make your back ache and your feet feel like cement at the end of the day. Here I was, roasting chickens, making persimmon pudding, hot rolls, rabbit stew, oysters, and the light kept changing and getting darker and darker and the pots felt heavier and heavier. I'm in my interpreter's clothing — trousers, waistcoat, long shirt, kerchief — and caught between humidity and a December chill and it was the first time I really connected with the idea that not only was this not easy — it was tortuous.\"\u003c/p>\n\u003cp>And then there were the guests. A woman from the United Daughters of the Confederacy chose to pivot from an uncomfortable discussion on slavery to Stratford Hall's architectural details. The Daughters then went upstairs, and in Twitty's \u003ca href=\"https://www.youtube.com/watch?v=EhxjC3XX54g\">incredulous words\u003c/a>, \"wept over the crib of Robert E. Lee and prayed over it.\"\u003c/p>\n\u003cp>\"At that moment,\" he says, \"I had to run, I had to go, I felt I might have a one-man slave revolt.\"\u003c/p>\n\u003cp>On another occasion, at a South Carolina plantation, when an elderly German observed that America needed to deal with slavery like Germany had dealt with the Holocaust, the room of older white Southerners cleared out. \"They couldn't take it,\" Twitty \u003ca href=\"https://www.youtube.com/watch?v=JYE0dG80JTw&t=1844s\">said in an interview\u003c/a>. \"They were there for us to be happy and cook and create wonderful smells in the kitchen. I'm not indicting them — they were older, probably the same age as the German man, but fed completely different messages of power, race, identity and truth.\"\u003c/p>\n\u003cp>Those messages also fueled the \u003ca href=\"https://twitter.com/KosherSoul/status/900570816487849984\">fusillade of tweets\u003c/a> that Twitty directed at President Donald Trump in response to the latter's tweet that removing statues was like ripping apart the country's history and culture. But Twitty also cautions that while toppling statues may be exhilarating, it may also be a simplistic show of justice. \"In my former town, Rockville, Maryland, they covered up the statue in honor of the Confederate solider the first time this debate had cultural currency,\" he says. \"And guess what? Systemic racism still exists. Honestly, maybe we should reverse it. It feels like we are eating the icing before the cake. Fight and demolish systemic racism and micro-aggressions and then celebrate by removing symbols of the old guard.\"\u003c/p>\n\u003cp>Seeking \"culinary justice\" for African Americans is Twitty's contribution to this long fight. It's what propels his blog, \u003ca href=\"https://afroculinaria.com/\">Afroculinaria.com\u003c/a>, what made him object to an article hailing a Southern white chef for \u003ca href=\"https://afroculinaria.com/2016/03/23/dear-sean-we-need-to-talk/\">\"discovering\"\u003c/a> the African roots of Southern cuisine; and what prompted him to write an \u003ca href=\"https://afroculinaria.com/2013/06/25/an-open-letter-to-paula-deen/\">open letter\u003c/a> to Georgia chef \u003ca href=\"http://www.npr.org/2013/06/27/196133579/racial-slur-puts-paula-deens-empire-at-risk\">Paula Deen\u003c/a> — he calls her \"a cousin, not a combatant\" — inviting her to discuss race over a shared meal at a plantation. \"The South,\" he wrote, \"isn't the birthplace or the natural home of America's racism. It has changed in many ways for the better, but now we have politicians and legislators trying to reverse the clock because they were horrified that a Black man got into the Oval Office. So we have a lot of work to do. I will sit anybody down at the same table, but they have to be willing to not go back to the patterns of the past. \u003cem>Sankofa \u003c/em>— in the words of my Akan ancestors: take the good from the past and move forward.\" His letter went viral, but Deen didn't respond.\u003c/p>\n\u003cp>As someone who is black, gay and Jewish, Twitty is emblematic of everything neo-Nazis rail against. His calm retort is that \"America is the only place on earth where I'm possible, and that is the dirty little secret behind these hate groups. They are here to take away the possibilities that America the Ideal represents.\" Undeterred by the Charlottesville riot, Twitty will soon \u003ca href=\"http://www.heritageharvestfestival.com/speakers/michael-w-twitty/\">be there\u003c/a>, cooking at the Monticello kitchen where Thomas Jefferson's enslaved \u003cem>chef de cuisine\u003c/em> \u003ca href=\"http://www.npr.org/sections/thesalt/2015/10/17/449447335/behind-the-founding-foodie-a-french-trained-chef-bound-by-slavery\">James Hemings\u003c/a> once turned out gourmet confections. Hemings' legacy is as important to him as that of Elijah Mitchell, his great-great grandfather.\u003c/p>\n\u003cp>What happened to young Elijah? \"He got land from the Mitchells after being a free hand for a while and a domestic,\" says Twitty. \"He married twice and taught his wife and children to read and write. I'm really proud he valued education — as many Reconstruction-era black folk did — and he lived to a good old age and was a revered family man. He was handsome and smartly dressed in all the photographs of him. Not bad for a man who started life as a \u003cem>punkah\u003c/em> puller (\u003cem>punkah\u003c/em> is the Hindi word for fan), fanning white people in chains.\"\u003c/p>\n\u003cp>Elijah Mitchell died in 1923, during Jim Crow, when Confederate statues were going up across the South. He probably never imagined that one day his great-great grandson would recall his life story against the backdrop of those statues coming down.\u003c/p>\n\u003cp>\u003ca href=\"http://ninamartyris.pressfolios.com/\">Nina Martyris\u003c/a>\u003cem> \u003c/em>\u003cem>is a journalist based in Knoxville, Tenn.\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"Michael Twitty's enslaved ancestors witnessed the Confederate general's surrender, the significance of which weaves through his new memoir as he seeks 'culinary justice' for African Americans.","status":"publish","parent":0,"modified":1504634537,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":24,"wordCount":1678},"headData":{"title":"A Black Food Historian Explores His Bittersweet Connection To Robert E. Lee | KQED","description":"Michael Twitty's enslaved ancestors witnessed the Confederate general's surrender, the significance of which weaves through his new memoir as he seeks 'culinary justice' for African Americans.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"A Black Food Historian Explores His Bittersweet Connection To Robert E. Lee","datePublished":"2017-09-05T18:02:17.000Z","dateModified":"2017-09-05T18:02:17.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"120369 https://ww2.kqed.org/bayareabites/?p=120369","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/09/05/a-black-food-historian-explores-his-bittersweet-connection-to-robert-e-lee/","disqusTitle":"A Black Food Historian Explores His Bittersweet Connection To Robert E. Lee","nprByline":"Nina Martyris, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>","nprImageAgency":"Courtesy of Michael Twitty","nprStoryId":"547562682","nprApiLink":"http://api.npr.org/query?id=547562682&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2017/09/05/547562682/a-black-food-historian-explores-his-bittersweet-connection-to-robert-e-lee?ft=nprml&f=547562682","nprRetrievedStory":"1","nprPubDate":"Tue, 05 Sep 2017 07:00:00 -0400","nprStoryDate":"Tue, 05 Sep 2017 07:00:23 -0400","nprLastModifiedDate":"Tue, 05 Sep 2017 08:23:07 -0400","path":"/bayareabites/120369/a-black-food-historian-explores-his-bittersweet-connection-to-robert-e-lee","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Over the past few months, as the contentious ghost of Robert E. Lee galloped through the headlines, Southern food historian Michael W. Twitty's thoughts turned to the bittersweet connection his family shares with the Confederate general.\u003c/p>\n\u003cp>On April 9, 1865, Twitty's great-great grandfather, Elijah Mitchell, and his older brother, George, happened to be on a street in the village of Appomattox Court House, Va., when General Lee, in full dress uniform, exited the McLean House after surrendering to Union General Ulysses S. Grant. It didn't take long for the two teenage lads to grasp the import of that ceremonial tableau.\u003c/p>\n\u003cfigure id=\"attachment_120375\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/grandfather_custom-06341306883b7c5bd2c60ebc79878e04e3d56983-s700-c85.jpg\" alt=\"When he was 15, Elijah Mitchell, Twitty's great-great-grandfather, saw General Robert E. Lee emerge from McLean House in Appomattox, Va., after surrendering to General Ulysses S. Grant. He was one of the first slaves to know that the war was over. His owner freed him immediately.\" width=\"300\" class=\"size-full wp-image-120375\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/grandfather_custom-06341306883b7c5bd2c60ebc79878e04e3d56983-s700-c85.jpg 700w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/grandfather_custom-06341306883b7c5bd2c60ebc79878e04e3d56983-s700-c85-160x189.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/grandfather_custom-06341306883b7c5bd2c60ebc79878e04e3d56983-s700-c85-240x283.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/grandfather_custom-06341306883b7c5bd2c60ebc79878e04e3d56983-s700-c85-375x442.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/grandfather_custom-06341306883b7c5bd2c60ebc79878e04e3d56983-s700-c85-520x613.jpg 520w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003cfigcaption class=\"wp-caption-text\">When he was 15, Elijah Mitchell, Twitty's great-great-grandfather, saw General Robert E. Lee emerge from McLean House in Appomattox, Va., after surrendering to General Ulysses S. Grant. He was one of the first slaves to know that the war was over. His owner freed him immediately. \u003ccite>(Courtesy of Michael Twitty)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"At that moment, as the Confederacy's 150-year mourning period began,\" writes Twitty in his new book, \u003cem>\u003ca href=\"https://www.amazon.com/Cooking-Gene-Journey-African-American-Culinary/dp/0062379291\">The Cooking Gene\u003c/a>\u003c/em>, \"my great-great grandfather and his brother counted themselves among the first black people to find out that the long nightmare of American slavery — nearly three centuries in the making — was over. Their slaveholder, Blake Mitchell, immediately declared them free — even as they still held his horse in place, waiting for whatever was to come next.\"\u003c/p>\n\u003cp>Twitty's prose movingly captures this momentous and profoundly personal moment and provides a glimpse of the scope and tone of his deeply researched, sometimes rambling, but altogether fascinating book that braids personal memoir, genealogy and culinary excavation to tell the story of a whole people through the lineage of their food.\u003c/p>\n\u003cp>Food is Twitty's flag. \"They took our names, they took our gods, they took our religion but they didn't take our food,\" he says. His aim is twofold: to puzzle out \"a recipe of who I am and where I came from,\" and, in doing so, to document how his captive ancestors radically enriched the diet of the antebellum South. They did this both through the produce — rice, okra, peanuts, cowpeas — that came with them on those slave ships from Africa, and through their skills in creating an \"edible jazz\" of barbecue, fried chicken, jambalaya, feijoada, spicy peanut stews, crispy okra, rice pudding and innumerable other dishes from their impoverished pantries. They were exemplars of farm-to-table and nose-to-tail cooking long before these hip terms were even coined.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In Twitty's percussive phrase, the \"enslaved enslaved the palate of those who enslaved them.\"\u003c/p>\n\u003cp>Today, as the vexed debate over Confederate monuments \u003ca href=\"https://www.nytimes.com/interactive/2017/08/16/us/confederate-monuments-removed.html?_r=0\">consumes the country\u003c/a>, Twitty's book makes for important reading. Food historians like Twitty, much like the groups rallying for and against the monuments, are enjoined in the battle of memory — in Twitty's case, the memory of who \"owns\" Southern food, and what role African Americans have in that commemoration. Twitty's frontline may be the kitchen rather than the traffic circle, but his subject is as viscerally intertwined with race as any Confederate monument.\u003c/p>\n\u003cp>\"Our influence across the South,\" he writes, \"conquered more territory than any Confederate army ever managed.\"\u003c/p>\n\u003cp>A ringing statement, for which unwitting support can be found from no less than the \u003cem>beau ideal\u003c/em> of the Confederacy. Lee, who loved his black cook's fried chicken, \u003ca href=\"http://www.smithsonianmag.com/history/making-sense-of-robert-e-lee-85017563/\">once said\u003c/a> that all he wanted was \"a Virginia farm — no end of cream and fresh butter — and fried chicken. Not one fried chicken or two — but unlimited fried chicken.\" Moreover, during the Union blockade, when the South faced starvation, Lee praised the cowpea (also called black-eyed pea or cornfield pea) as \"the only unfailing friend the Confederacy ever had.\" Ironically, it was the humble West African cowpea and the African peanut that kept Southerners fed when bread was scarce. \"Living proof that African civilization was part and parcel of Southern existence,\" says Twitty. \"They couldn't do it without us.\"\u003c/p>\n\u003cp>One of Twitty's projects is his \"Southern Discomfort Tour\" — a journey through the \"forgotten little Africa\" of the Old South. His approach is not that of a historian, but rather a \"historical interpreter\": He picks cotton, chops wood, works in rice fields and cooks for audiences in plantation kitchens while dressed in slave clothing to recreate what his ancestors had to endure.\u003c/p>\n\u003cfigure id=\"attachment_120378\" class=\"wp-caption alignright\" style=\"max-width: 341px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/image001_custom-a6b881c96f147b76bec9418b7b2e435bb0afd4cd-s700-c85.png\" alt='Twitty cooks in plantation kitchens to convey to others the story and legacy of African Americans in the South. His approach is not that of a historian, but rather a \"historical interpreter.\"' width=\"341\" height=\"454\" class=\"size-full wp-image-120378\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/image001_custom-a6b881c96f147b76bec9418b7b2e435bb0afd4cd-s700-c85.png 341w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/image001_custom-a6b881c96f147b76bec9418b7b2e435bb0afd4cd-s700-c85-160x213.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/image001_custom-a6b881c96f147b76bec9418b7b2e435bb0afd4cd-s700-c85-240x320.png 240w\" sizes=\"(max-width: 341px) 100vw, 341px\">\u003cfigcaption class=\"wp-caption-text\">Twitty cooks in plantation kitchens to convey to others the story and legacy of African Americans in the South. His approach is not that of a historian, but rather a \"historical interpreter.\" \u003ccite>(Courtesy of Corey H. Weierke)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>On one such trip to Virginia, Twitty cooked at Lee's birth home, Stratford Hall, an imposing brick manor with a commanding view of the Potomac. He says:\u003c/p>\n\u003cp>\"It's a big, old, cavernous kitchen. You could roast a whole ox in the fireplace if you wanted. The floor is all brick, so the cook could use the entire surface of the floor as a range. That brick floor will make your back ache and your feet feel like cement at the end of the day. Here I was, roasting chickens, making persimmon pudding, hot rolls, rabbit stew, oysters, and the light kept changing and getting darker and darker and the pots felt heavier and heavier. I'm in my interpreter's clothing — trousers, waistcoat, long shirt, kerchief — and caught between humidity and a December chill and it was the first time I really connected with the idea that not only was this not easy — it was tortuous.\"\u003c/p>\n\u003cp>And then there were the guests. A woman from the United Daughters of the Confederacy chose to pivot from an uncomfortable discussion on slavery to Stratford Hall's architectural details. The Daughters then went upstairs, and in Twitty's \u003ca href=\"https://www.youtube.com/watch?v=EhxjC3XX54g\">incredulous words\u003c/a>, \"wept over the crib of Robert E. Lee and prayed over it.\"\u003c/p>\n\u003cp>\"At that moment,\" he says, \"I had to run, I had to go, I felt I might have a one-man slave revolt.\"\u003c/p>\n\u003cp>On another occasion, at a South Carolina plantation, when an elderly German observed that America needed to deal with slavery like Germany had dealt with the Holocaust, the room of older white Southerners cleared out. \"They couldn't take it,\" Twitty \u003ca href=\"https://www.youtube.com/watch?v=JYE0dG80JTw&t=1844s\">said in an interview\u003c/a>. \"They were there for us to be happy and cook and create wonderful smells in the kitchen. I'm not indicting them — they were older, probably the same age as the German man, but fed completely different messages of power, race, identity and truth.\"\u003c/p>\n\u003cp>Those messages also fueled the \u003ca href=\"https://twitter.com/KosherSoul/status/900570816487849984\">fusillade of tweets\u003c/a> that Twitty directed at President Donald Trump in response to the latter's tweet that removing statues was like ripping apart the country's history and culture. But Twitty also cautions that while toppling statues may be exhilarating, it may also be a simplistic show of justice. \"In my former town, Rockville, Maryland, they covered up the statue in honor of the Confederate solider the first time this debate had cultural currency,\" he says. \"And guess what? Systemic racism still exists. Honestly, maybe we should reverse it. It feels like we are eating the icing before the cake. Fight and demolish systemic racism and micro-aggressions and then celebrate by removing symbols of the old guard.\"\u003c/p>\n\u003cp>Seeking \"culinary justice\" for African Americans is Twitty's contribution to this long fight. It's what propels his blog, \u003ca href=\"https://afroculinaria.com/\">Afroculinaria.com\u003c/a>, what made him object to an article hailing a Southern white chef for \u003ca href=\"https://afroculinaria.com/2016/03/23/dear-sean-we-need-to-talk/\">\"discovering\"\u003c/a> the African roots of Southern cuisine; and what prompted him to write an \u003ca href=\"https://afroculinaria.com/2013/06/25/an-open-letter-to-paula-deen/\">open letter\u003c/a> to Georgia chef \u003ca href=\"http://www.npr.org/2013/06/27/196133579/racial-slur-puts-paula-deens-empire-at-risk\">Paula Deen\u003c/a> — he calls her \"a cousin, not a combatant\" — inviting her to discuss race over a shared meal at a plantation. \"The South,\" he wrote, \"isn't the birthplace or the natural home of America's racism. It has changed in many ways for the better, but now we have politicians and legislators trying to reverse the clock because they were horrified that a Black man got into the Oval Office. So we have a lot of work to do. I will sit anybody down at the same table, but they have to be willing to not go back to the patterns of the past. \u003cem>Sankofa \u003c/em>— in the words of my Akan ancestors: take the good from the past and move forward.\" His letter went viral, but Deen didn't respond.\u003c/p>\n\u003cp>As someone who is black, gay and Jewish, Twitty is emblematic of everything neo-Nazis rail against. His calm retort is that \"America is the only place on earth where I'm possible, and that is the dirty little secret behind these hate groups. They are here to take away the possibilities that America the Ideal represents.\" Undeterred by the Charlottesville riot, Twitty will soon \u003ca href=\"http://www.heritageharvestfestival.com/speakers/michael-w-twitty/\">be there\u003c/a>, cooking at the Monticello kitchen where Thomas Jefferson's enslaved \u003cem>chef de cuisine\u003c/em> \u003ca href=\"http://www.npr.org/sections/thesalt/2015/10/17/449447335/behind-the-founding-foodie-a-french-trained-chef-bound-by-slavery\">James Hemings\u003c/a> once turned out gourmet confections. Hemings' legacy is as important to him as that of Elijah Mitchell, his great-great grandfather.\u003c/p>\n\u003cp>What happened to young Elijah? \"He got land from the Mitchells after being a free hand for a while and a domestic,\" says Twitty. \"He married twice and taught his wife and children to read and write. I'm really proud he valued education — as many Reconstruction-era black folk did — and he lived to a good old age and was a revered family man. He was handsome and smartly dressed in all the photographs of him. Not bad for a man who started life as a \u003cem>punkah\u003c/em> puller (\u003cem>punkah\u003c/em> is the Hindi word for fan), fanning white people in chains.\"\u003c/p>\n\u003cp>Elijah Mitchell died in 1923, during Jim Crow, when Confederate statues were going up across the South. He probably never imagined that one day his great-great grandson would recall his life story against the backdrop of those statues coming down.\u003c/p>\n\u003cp>\u003ca href=\"http://ninamartyris.pressfolios.com/\">Nina Martyris\u003c/a>\u003cem> \u003c/em>\u003cem>is a journalist based in Knoxville, Tenn.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/120369/a-black-food-historian-explores-his-bittersweet-connection-to-robert-e-lee","authors":["byline_bayareabites_120369"],"categories":["bayareabites_11028","bayareabites_2090"],"tags":["bayareabites_14326","bayareabites_15760","bayareabites_15647"],"featImg":"bayareabites_120370","label":"bayareabites"},"bayareabites_117082":{"type":"posts","id":"bayareabites_117082","meta":{"index":"posts_1591205157","site":"bayareabites","id":"117082","score":null,"sort":[1493748623000]},"guestAuthors":[],"slug":"rosa-parks-pancake-recipe-helps-us-see-the-human-side-of-a-hero","title":"Rosa Parks' Pancake Recipe Helps Us See The Human Side Of A Hero","publishDate":1493748623,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>In 2015, after a 10-year legal battle, the Library of Congress released a trove of Rosa Parks' personal documents. Last year the papers were put online for the first time. They include postcards from the Rev. Martin Luther King Jr., lists of volunteers for the Montgomery Bus Boycott, and pages and pages of journals.\u003c/p>\n\u003cp>Buried in the Parks collection is another document that doesn't have as much historical significance – but it got my attention. It's a pancake recipe, written on the back of an envelope.\u003c/p>\n\u003cp>At first glance, Parks' recipe for \"Featherlite Pancakes\" seems little more than a charming footnote, especially because of the novelty of including peanut butter in pancake batter.\u003c/p>\n\u003cp>But as we find in this week's episode of \u003ca href=\"http://www.sporkful.com\">The Sporkful food podcast\u003c/a>, this recipe is actually a window into a time and place, and a person most of us know little about.\u003c/p>\n\u003cp>\u003ciframe src=\"https://art19.com/shows/the-sporkful/episodes/4895bff0-f8ca-4e7b-b8f2-64784c9df090/embed?theme=dark-custom\" style=\"width: 100%; height: 200px; border: 0 none;\" scrolling=\"no\">\u003c/iframe>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"We have all these misconceptions about [Rosa Parks],\" says food writer \u003ca href=\"http://www.foodculturist.com/\">Nicole Taylor\u003c/a>, author of \u003ca href=\"https://www.amazon.com/Up-South-Cookbook-Chasing-Brooklyn/dp/1581573014\">\u003cem>The Up South Cookbook\u003c/em>\u003c/a>. \"She's human. And the pancakes are the most human thing.\"\u003c/p>\n\u003cp>\u003cstrong>What's in an envelope?\u003c/strong>\u003c/p>\n\u003cp>The fact that Parks wrote this recipe on the back of a banking envelope, and that the bank was in Detroit, tells us a lot about her life after Dec. 1, 1955, when she refused to give up her seat on that bus in Montgomery, Ala.\u003c/p>\n\u003cp>\"She had lost her job for taking the stand that she did,\" explains Adrienne Cannon, who curates the \u003ca href=\"https://www.loc.gov/collections/rosa-parks-papers/about-this-collection/\">Rosa Parks papers\u003c/a> at the Library of Congress. \"Both she and her husband were receiving death threats. And she was struggling to find gainful employment again.\"\u003c/p>\n\u003cp>This discrimination eventually forced Parks and her husband to move to Detroit, where she'd end up spending more than half her life. They always struggled financially and she had to be frugal, which is why she reused papers, like banking envelopes, for recipes.\u003c/p>\n\u003cp>\u003cstrong>A 'quintessentially African-American' recipe\u003c/strong>\u003c/p>\n\u003cp>When I brought a copy of the recipe to Detroit and showed it to Rosa Parks' niece, Sheila McCauley Keys, she was surprised: \"Why would you put peanut butter in pancakes?\"\u003c/p>\n\u003cp>Food writer Nicole Taylor had a similar reaction. \"Adding peanut butter into a pancake mix, you don't see that a lot,\" she says. \"But then the Tuskegee thing.\"\u003c/p>\n\u003cfigure id=\"attachment_117083\" class=\"wp-caption alignright\" style=\"max-width: 640px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/rosaparks_custom-8b9908a8e1495eb047e72ca5dbae721b05981e11-1020x1818.jpg\" alt=\"Rosa Parks' "Featherlite Pancakes" recipe calls for peanut butter.\" width=\"640\" height=\"1141\" class=\"size-large wp-image-117083\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/rosaparks_custom-8b9908a8e1495eb047e72ca5dbae721b05981e11-1020x1818.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/rosaparks_custom-8b9908a8e1495eb047e72ca5dbae721b05981e11-160x285.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/rosaparks_custom-8b9908a8e1495eb047e72ca5dbae721b05981e11-800x1426.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/rosaparks_custom-8b9908a8e1495eb047e72ca5dbae721b05981e11-768x1369.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/rosaparks_custom-8b9908a8e1495eb047e72ca5dbae721b05981e11-1180x2103.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/rosaparks_custom-8b9908a8e1495eb047e72ca5dbae721b05981e11-960x1711.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/rosaparks_custom-8b9908a8e1495eb047e72ca5dbae721b05981e11-240x428.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/rosaparks_custom-8b9908a8e1495eb047e72ca5dbae721b05981e11-375x668.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/rosaparks_custom-8b9908a8e1495eb047e72ca5dbae721b05981e11-520x927.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/rosaparks_custom-8b9908a8e1495eb047e72ca5dbae721b05981e11.jpg 1519w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Rosa Parks' \"Featherlite Pancakes\" recipe calls for peanut butter. \u003ccite>(Library of Congress)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Or as curator Adrienne Cannon calls it, \"the peanut connection.\"\u003c/p>\n\u003cp>Rosa Parks was born in 1913 in Tuskegee, Ala., home of Tuskegee Institute, where George Washington Carver gained fame for his work with peanuts. His goal was to help black farmers in the South grow a cash crop other than cotton, so they could support themselves better in the years after slavery. By the 1920s Carver was a household name, and by 1940 peanut production was second only to cotton in the South.\u003c/p>\n\u003cp>But the connection between African-American food and peanuts is rooted even deeper. Indigenous to South America, peanuts traveled to the Caribbean and then to Africa, where they were infused into African cuisine. Peanuts came to the American South via the slave trade.\u003c/p>\n\u003cp>\"They were cultivated by African slaves to supplement their diets,\" Cannon explains. \"They were also fed to hogs. But it wasn't really until Carver's publications in the early 20th century that [peanuts] become loved not just by African-Americans but by the rest of the populace.\"\u003c/p>\n\u003cp>Neither Cannon nor Taylor had heard of putting peanut butter in pancake batter before seeing Rosa Parks' recipe. But if the idea would come from anywhere, it would be from Southern African-American food traditions.\u003c/p>\n\u003cp>Says Cannon, \"This recipe is quintessentially African-American.\"\u003c/p>\n\u003cp>And it's quintessentially Rosa Parks. Not only did she grow up in Alabama at the same time George Washington Carver was doing his work there, but as her niece Deborah Ann Ross told me, \"She loved peanut butter. That's probably what made her write this down.\"\u003c/p>\n\u003cfigure id=\"attachment_117091\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/47600v_custom-948b12126de975543691d4e311088ff358250098-s1500-c85.jpg\" alt=\"Rosa Parks with her niece Susan McCauley and family outside the Holly Tree Inn in Hampton, Va., 1989\" width=\"1024\" height=\"699\" class=\"size-full wp-image-117091\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/47600v_custom-948b12126de975543691d4e311088ff358250098-s1500-c85.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/47600v_custom-948b12126de975543691d4e311088ff358250098-s1500-c85-160x109.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/47600v_custom-948b12126de975543691d4e311088ff358250098-s1500-c85-800x546.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/47600v_custom-948b12126de975543691d4e311088ff358250098-s1500-c85-768x524.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/47600v_custom-948b12126de975543691d4e311088ff358250098-s1500-c85-1020x696.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/47600v_custom-948b12126de975543691d4e311088ff358250098-s1500-c85-960x655.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/47600v_custom-948b12126de975543691d4e311088ff358250098-s1500-c85-240x164.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/47600v_custom-948b12126de975543691d4e311088ff358250098-s1500-c85-375x256.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/47600v_custom-948b12126de975543691d4e311088ff358250098-s1500-c85-520x355.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Rosa Parks with her niece Susan McCauley and family outside the Holly Tree Inn in Hampton, Va., 1989 \u003ccite>(Library of Congress)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Rosa Parks in the kitchen\u003c/strong>\u003c/p>\n\u003cp>Parks and her husband never had kids of their own, but it's clear she loved children. She often cared for, and cooked for, her 11 nieces and nephews. Her niece Sheila McCauley Keys wrote \u003ca href=\"https://www.amazon.com/Our-Auntie-Rosa-Remembers-Lessons/dp/1101983205\">a book\u003c/a> that includes many of her \"Auntie Rosa's\" recipes.\u003c/p>\n\u003cfigure id=\"attachment_117085\" class=\"wp-caption aligncenter\" style=\"max-width: 1279px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/fullsizerender-7-84c2c010ee2a8874f0949ca05018f499a5a7453a.jpg\" alt=\"Rosa Parks' nieces Sheila McCauley Keys and Deborah Ann Ross (center) with the author, Dan Pashman.\" width=\"1279\" height=\"959\" class=\"size-full wp-image-117085\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/fullsizerender-7-84c2c010ee2a8874f0949ca05018f499a5a7453a.jpg 1279w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/fullsizerender-7-84c2c010ee2a8874f0949ca05018f499a5a7453a-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/fullsizerender-7-84c2c010ee2a8874f0949ca05018f499a5a7453a-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/fullsizerender-7-84c2c010ee2a8874f0949ca05018f499a5a7453a-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/fullsizerender-7-84c2c010ee2a8874f0949ca05018f499a5a7453a-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/fullsizerender-7-84c2c010ee2a8874f0949ca05018f499a5a7453a-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/fullsizerender-7-84c2c010ee2a8874f0949ca05018f499a5a7453a-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/fullsizerender-7-84c2c010ee2a8874f0949ca05018f499a5a7453a-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/fullsizerender-7-84c2c010ee2a8874f0949ca05018f499a5a7453a-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/fullsizerender-7-84c2c010ee2a8874f0949ca05018f499a5a7453a-520x390.jpg 520w\" sizes=\"(max-width: 1279px) 100vw, 1279px\">\u003cfigcaption class=\"wp-caption-text\">Rosa Parks' nieces Sheila McCauley Keys and Deborah Ann Ross (center) with the author, Dan Pashman. \u003ccite>(Dan Pashman for NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When I visited Keys and Ross in Detroit for this episode of \u003cem>The Sporkful\u003c/em> podcast, they cooked up several of their aunt's recipes — chicken and dumplings, cornbread griddle cakes, cabbage and bacon, and lemonade.\u003c/p>\n\u003cp>Auntie Rosa's lemonade involved simmering the lemons in water for 30 minutes, which on a hot day could feel like a long time to wait for a drink.\u003c/p>\n\u003cp>\"She would be in that kitchen, and you were not invited in,\" recalls Keys. \"You would just hear pots and pans. But eventually, when it came out, it was the best thing ever.\"\u003c/p>\n\u003cp>As Nicole Taylor and I cooked those peanut butter pancakes, we found ourselves thinking a lot about what it might've been like to cook with Rosa Parks. Did she wear her usual formal outfit in the kitchen, or something more comfortable? Which brand of flour did she prefer? And would she approve of putting buttermilk, instead of milk, in the batter, as Nicole did?\u003c/p>\n\u003cp>One thing was for sure: When we took our first bites, we found the pancakes were true to their name – featherlite.\u003c/p>\n\u003cfigure id=\"attachment_117086\" class=\"wp-caption aligncenter\" style=\"max-width: 1631px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/img_5562-9017824300ac854941e1b9d974d130fc462cdea6.jpg\" alt=\"While making the peanut butter pancakes, food writer Nicole Taylor and I imagined what it would be like to cook with Rosa Parks.\" width=\"1631\" height=\"1223\" class=\"size-full wp-image-117086\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/img_5562-9017824300ac854941e1b9d974d130fc462cdea6.jpg 1631w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/img_5562-9017824300ac854941e1b9d974d130fc462cdea6-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/img_5562-9017824300ac854941e1b9d974d130fc462cdea6-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/img_5562-9017824300ac854941e1b9d974d130fc462cdea6-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/img_5562-9017824300ac854941e1b9d974d130fc462cdea6-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/img_5562-9017824300ac854941e1b9d974d130fc462cdea6-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/img_5562-9017824300ac854941e1b9d974d130fc462cdea6-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/img_5562-9017824300ac854941e1b9d974d130fc462cdea6-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/img_5562-9017824300ac854941e1b9d974d130fc462cdea6-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/img_5562-9017824300ac854941e1b9d974d130fc462cdea6-520x390.jpg 520w\" sizes=\"(max-width: 1631px) 100vw, 1631px\">\u003cfigcaption class=\"wp-caption-text\">While making the peanut butter pancakes, food writer Nicole Taylor and I imagined what it would be like to cook with Rosa Parks. \u003ccite>(Dan Pashman for NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"You can taste the peanut butter. The peanut butter really hits the back [of your tongue] quickly,\" says Taylor. \"I've had two bites without syrup. That says a lot.\"\u003c/p>\n\u003cp>\"It makes me look at [Rosa Parks] as more of a 'normal person,' \" Taylor says of making and eating the pancakes. \"She had to eat. She wasn't just this person who was all about the civil rights movement. She cared about nurturing and feeding her family. The pancake recipe makes me feel closer to her.\"\u003c/p>\n\u003cp>\u003cem>Dan Pashman is the James Beard Award-nominated host of \u003c/em>\u003ca href=\"http://www.sporkful.com\">\u003cem>The Sporkful podcast\u003c/em>\u003c/a>\u003cem>, which is available in \u003c/em>\u003ca href=\"https://itunes.apple.com/us/podcast/the-sporkful/id350709629\">\u003cem>Apple Podcasts\u003c/em>\u003c/a>\u003cem>, \u003c/em>\u003ca href=\"http://www.stitcher.com/podcast/stitcher/the-sporkful\">\u003cem>Stitcher\u003c/em>\u003c/a>\u003cem>, or wherever you get your podcasts.\u003c/em> \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"Parks jotted the recipe down on the back of an envelope. A Library of Congress curator says \"this recipe is quintessentially African-American.\"","status":"publish","parent":0,"modified":1493748623,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":true,"iframeSrcs":["https://art19.com/shows/the-sporkful/episodes/4895bff0-f8ca-4e7b-b8f2-64784c9df090/embed"],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":33,"wordCount":1084},"headData":{"title":"Rosa Parks' Pancake Recipe Helps Us See The Human Side Of A Hero | KQED","description":"Parks jotted the recipe down on the back of an envelope. A Library of Congress curator says "this recipe is quintessentially African-American."","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Rosa Parks' Pancake Recipe Helps Us See The Human Side Of A Hero","datePublished":"2017-05-02T18:10:23.000Z","dateModified":"2017-05-02T18:10:23.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"117082 https://ww2.kqed.org/bayareabites/?p=117082","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/05/02/rosa-parks-pancake-recipe-helps-us-see-the-human-side-of-a-hero/","disqusTitle":"Rosa Parks' Pancake Recipe Helps Us See The Human Side Of A Hero","nprByline":"Dan Pashman, \u003ca href=\"https://ww2.kqed.org/bayareabites/contributors/\">NPR Food\u003c/a>","nprImageAgency":"Library of Congress","nprStoryId":"526412114","nprApiLink":"http://api.npr.org/query?id=526412114&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2017/05/02/526412114/rosa-parks-pancake-recipe-helps-us-see-the-human-side-of-a-hero?ft=nprml&f=526412114","nprRetrievedStory":"1","nprPubDate":"Tue, 02 May 2017 11:03:00 -0400","nprStoryDate":"Tue, 02 May 2017 08:00:00 -0400","nprLastModifiedDate":"Tue, 02 May 2017 11:03:31 -0400","path":"/bayareabites/117082/rosa-parks-pancake-recipe-helps-us-see-the-human-side-of-a-hero","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>In 2015, after a 10-year legal battle, the Library of Congress released a trove of Rosa Parks' personal documents. Last year the papers were put online for the first time. They include postcards from the Rev. Martin Luther King Jr., lists of volunteers for the Montgomery Bus Boycott, and pages and pages of journals.\u003c/p>\n\u003cp>Buried in the Parks collection is another document that doesn't have as much historical significance – but it got my attention. It's a pancake recipe, written on the back of an envelope.\u003c/p>\n\u003cp>At first glance, Parks' recipe for \"Featherlite Pancakes\" seems little more than a charming footnote, especially because of the novelty of including peanut butter in pancake batter.\u003c/p>\n\u003cp>But as we find in this week's episode of \u003ca href=\"http://www.sporkful.com\">The Sporkful food podcast\u003c/a>, this recipe is actually a window into a time and place, and a person most of us know little about.\u003c/p>\n\u003cp>\u003ciframe src=\"https://art19.com/shows/the-sporkful/episodes/4895bff0-f8ca-4e7b-b8f2-64784c9df090/embed?theme=dark-custom\" style=\"width: 100%; height: 200px; border: 0 none;\" scrolling=\"no\">\u003c/iframe>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"We have all these misconceptions about [Rosa Parks],\" says food writer \u003ca href=\"http://www.foodculturist.com/\">Nicole Taylor\u003c/a>, author of \u003ca href=\"https://www.amazon.com/Up-South-Cookbook-Chasing-Brooklyn/dp/1581573014\">\u003cem>The Up South Cookbook\u003c/em>\u003c/a>. \"She's human. And the pancakes are the most human thing.\"\u003c/p>\n\u003cp>\u003cstrong>What's in an envelope?\u003c/strong>\u003c/p>\n\u003cp>The fact that Parks wrote this recipe on the back of a banking envelope, and that the bank was in Detroit, tells us a lot about her life after Dec. 1, 1955, when she refused to give up her seat on that bus in Montgomery, Ala.\u003c/p>\n\u003cp>\"She had lost her job for taking the stand that she did,\" explains Adrienne Cannon, who curates the \u003ca href=\"https://www.loc.gov/collections/rosa-parks-papers/about-this-collection/\">Rosa Parks papers\u003c/a> at the Library of Congress. \"Both she and her husband were receiving death threats. And she was struggling to find gainful employment again.\"\u003c/p>\n\u003cp>This discrimination eventually forced Parks and her husband to move to Detroit, where she'd end up spending more than half her life. They always struggled financially and she had to be frugal, which is why she reused papers, like banking envelopes, for recipes.\u003c/p>\n\u003cp>\u003cstrong>A 'quintessentially African-American' recipe\u003c/strong>\u003c/p>\n\u003cp>When I brought a copy of the recipe to Detroit and showed it to Rosa Parks' niece, Sheila McCauley Keys, she was surprised: \"Why would you put peanut butter in pancakes?\"\u003c/p>\n\u003cp>Food writer Nicole Taylor had a similar reaction. \"Adding peanut butter into a pancake mix, you don't see that a lot,\" she says. \"But then the Tuskegee thing.\"\u003c/p>\n\u003cfigure id=\"attachment_117083\" class=\"wp-caption alignright\" style=\"max-width: 640px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/rosaparks_custom-8b9908a8e1495eb047e72ca5dbae721b05981e11-1020x1818.jpg\" alt=\"Rosa Parks' "Featherlite Pancakes" recipe calls for peanut butter.\" width=\"640\" height=\"1141\" class=\"size-large wp-image-117083\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/rosaparks_custom-8b9908a8e1495eb047e72ca5dbae721b05981e11-1020x1818.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/rosaparks_custom-8b9908a8e1495eb047e72ca5dbae721b05981e11-160x285.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/rosaparks_custom-8b9908a8e1495eb047e72ca5dbae721b05981e11-800x1426.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/rosaparks_custom-8b9908a8e1495eb047e72ca5dbae721b05981e11-768x1369.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/rosaparks_custom-8b9908a8e1495eb047e72ca5dbae721b05981e11-1180x2103.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/rosaparks_custom-8b9908a8e1495eb047e72ca5dbae721b05981e11-960x1711.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/rosaparks_custom-8b9908a8e1495eb047e72ca5dbae721b05981e11-240x428.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/rosaparks_custom-8b9908a8e1495eb047e72ca5dbae721b05981e11-375x668.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/rosaparks_custom-8b9908a8e1495eb047e72ca5dbae721b05981e11-520x927.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/rosaparks_custom-8b9908a8e1495eb047e72ca5dbae721b05981e11.jpg 1519w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Rosa Parks' \"Featherlite Pancakes\" recipe calls for peanut butter. \u003ccite>(Library of Congress)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Or as curator Adrienne Cannon calls it, \"the peanut connection.\"\u003c/p>\n\u003cp>Rosa Parks was born in 1913 in Tuskegee, Ala., home of Tuskegee Institute, where George Washington Carver gained fame for his work with peanuts. His goal was to help black farmers in the South grow a cash crop other than cotton, so they could support themselves better in the years after slavery. By the 1920s Carver was a household name, and by 1940 peanut production was second only to cotton in the South.\u003c/p>\n\u003cp>But the connection between African-American food and peanuts is rooted even deeper. Indigenous to South America, peanuts traveled to the Caribbean and then to Africa, where they were infused into African cuisine. Peanuts came to the American South via the slave trade.\u003c/p>\n\u003cp>\"They were cultivated by African slaves to supplement their diets,\" Cannon explains. \"They were also fed to hogs. But it wasn't really until Carver's publications in the early 20th century that [peanuts] become loved not just by African-Americans but by the rest of the populace.\"\u003c/p>\n\u003cp>Neither Cannon nor Taylor had heard of putting peanut butter in pancake batter before seeing Rosa Parks' recipe. But if the idea would come from anywhere, it would be from Southern African-American food traditions.\u003c/p>\n\u003cp>Says Cannon, \"This recipe is quintessentially African-American.\"\u003c/p>\n\u003cp>And it's quintessentially Rosa Parks. Not only did she grow up in Alabama at the same time George Washington Carver was doing his work there, but as her niece Deborah Ann Ross told me, \"She loved peanut butter. That's probably what made her write this down.\"\u003c/p>\n\u003cfigure id=\"attachment_117091\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/47600v_custom-948b12126de975543691d4e311088ff358250098-s1500-c85.jpg\" alt=\"Rosa Parks with her niece Susan McCauley and family outside the Holly Tree Inn in Hampton, Va., 1989\" width=\"1024\" height=\"699\" class=\"size-full wp-image-117091\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/47600v_custom-948b12126de975543691d4e311088ff358250098-s1500-c85.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/47600v_custom-948b12126de975543691d4e311088ff358250098-s1500-c85-160x109.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/47600v_custom-948b12126de975543691d4e311088ff358250098-s1500-c85-800x546.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/47600v_custom-948b12126de975543691d4e311088ff358250098-s1500-c85-768x524.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/47600v_custom-948b12126de975543691d4e311088ff358250098-s1500-c85-1020x696.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/47600v_custom-948b12126de975543691d4e311088ff358250098-s1500-c85-960x655.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/47600v_custom-948b12126de975543691d4e311088ff358250098-s1500-c85-240x164.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/47600v_custom-948b12126de975543691d4e311088ff358250098-s1500-c85-375x256.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/47600v_custom-948b12126de975543691d4e311088ff358250098-s1500-c85-520x355.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Rosa Parks with her niece Susan McCauley and family outside the Holly Tree Inn in Hampton, Va., 1989 \u003ccite>(Library of Congress)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Rosa Parks in the kitchen\u003c/strong>\u003c/p>\n\u003cp>Parks and her husband never had kids of their own, but it's clear she loved children. She often cared for, and cooked for, her 11 nieces and nephews. Her niece Sheila McCauley Keys wrote \u003ca href=\"https://www.amazon.com/Our-Auntie-Rosa-Remembers-Lessons/dp/1101983205\">a book\u003c/a> that includes many of her \"Auntie Rosa's\" recipes.\u003c/p>\n\u003cfigure id=\"attachment_117085\" class=\"wp-caption aligncenter\" style=\"max-width: 1279px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/fullsizerender-7-84c2c010ee2a8874f0949ca05018f499a5a7453a.jpg\" alt=\"Rosa Parks' nieces Sheila McCauley Keys and Deborah Ann Ross (center) with the author, Dan Pashman.\" width=\"1279\" height=\"959\" class=\"size-full wp-image-117085\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/fullsizerender-7-84c2c010ee2a8874f0949ca05018f499a5a7453a.jpg 1279w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/fullsizerender-7-84c2c010ee2a8874f0949ca05018f499a5a7453a-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/fullsizerender-7-84c2c010ee2a8874f0949ca05018f499a5a7453a-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/fullsizerender-7-84c2c010ee2a8874f0949ca05018f499a5a7453a-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/fullsizerender-7-84c2c010ee2a8874f0949ca05018f499a5a7453a-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/fullsizerender-7-84c2c010ee2a8874f0949ca05018f499a5a7453a-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/fullsizerender-7-84c2c010ee2a8874f0949ca05018f499a5a7453a-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/fullsizerender-7-84c2c010ee2a8874f0949ca05018f499a5a7453a-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/fullsizerender-7-84c2c010ee2a8874f0949ca05018f499a5a7453a-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/fullsizerender-7-84c2c010ee2a8874f0949ca05018f499a5a7453a-520x390.jpg 520w\" sizes=\"(max-width: 1279px) 100vw, 1279px\">\u003cfigcaption class=\"wp-caption-text\">Rosa Parks' nieces Sheila McCauley Keys and Deborah Ann Ross (center) with the author, Dan Pashman. \u003ccite>(Dan Pashman for NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When I visited Keys and Ross in Detroit for this episode of \u003cem>The Sporkful\u003c/em> podcast, they cooked up several of their aunt's recipes — chicken and dumplings, cornbread griddle cakes, cabbage and bacon, and lemonade.\u003c/p>\n\u003cp>Auntie Rosa's lemonade involved simmering the lemons in water for 30 minutes, which on a hot day could feel like a long time to wait for a drink.\u003c/p>\n\u003cp>\"She would be in that kitchen, and you were not invited in,\" recalls Keys. \"You would just hear pots and pans. But eventually, when it came out, it was the best thing ever.\"\u003c/p>\n\u003cp>As Nicole Taylor and I cooked those peanut butter pancakes, we found ourselves thinking a lot about what it might've been like to cook with Rosa Parks. Did she wear her usual formal outfit in the kitchen, or something more comfortable? Which brand of flour did she prefer? And would she approve of putting buttermilk, instead of milk, in the batter, as Nicole did?\u003c/p>\n\u003cp>One thing was for sure: When we took our first bites, we found the pancakes were true to their name – featherlite.\u003c/p>\n\u003cfigure id=\"attachment_117086\" class=\"wp-caption aligncenter\" style=\"max-width: 1631px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/img_5562-9017824300ac854941e1b9d974d130fc462cdea6.jpg\" alt=\"While making the peanut butter pancakes, food writer Nicole Taylor and I imagined what it would be like to cook with Rosa Parks.\" width=\"1631\" height=\"1223\" class=\"size-full wp-image-117086\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/img_5562-9017824300ac854941e1b9d974d130fc462cdea6.jpg 1631w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/img_5562-9017824300ac854941e1b9d974d130fc462cdea6-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/img_5562-9017824300ac854941e1b9d974d130fc462cdea6-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/img_5562-9017824300ac854941e1b9d974d130fc462cdea6-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/img_5562-9017824300ac854941e1b9d974d130fc462cdea6-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/img_5562-9017824300ac854941e1b9d974d130fc462cdea6-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/img_5562-9017824300ac854941e1b9d974d130fc462cdea6-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/img_5562-9017824300ac854941e1b9d974d130fc462cdea6-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/img_5562-9017824300ac854941e1b9d974d130fc462cdea6-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/img_5562-9017824300ac854941e1b9d974d130fc462cdea6-520x390.jpg 520w\" sizes=\"(max-width: 1631px) 100vw, 1631px\">\u003cfigcaption class=\"wp-caption-text\">While making the peanut butter pancakes, food writer Nicole Taylor and I imagined what it would be like to cook with Rosa Parks. \u003ccite>(Dan Pashman for NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"You can taste the peanut butter. The peanut butter really hits the back [of your tongue] quickly,\" says Taylor. \"I've had two bites without syrup. That says a lot.\"\u003c/p>\n\u003cp>\"It makes me look at [Rosa Parks] as more of a 'normal person,' \" Taylor says of making and eating the pancakes. \"She had to eat. She wasn't just this person who was all about the civil rights movement. She cared about nurturing and feeding her family. The pancake recipe makes me feel closer to her.\"\u003c/p>\n\u003cp>\u003cem>Dan Pashman is the James Beard Award-nominated host of \u003c/em>\u003ca href=\"http://www.sporkful.com\">\u003cem>The Sporkful podcast\u003c/em>\u003c/a>\u003cem>, which is available in \u003c/em>\u003ca href=\"https://itunes.apple.com/us/podcast/the-sporkful/id350709629\">\u003cem>Apple Podcasts\u003c/em>\u003c/a>\u003cem>, \u003c/em>\u003ca href=\"http://www.stitcher.com/podcast/stitcher/the-sporkful\">\u003cem>Stitcher\u003c/em>\u003c/a>\u003cem>, or wherever you get your podcasts.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/117082/rosa-parks-pancake-recipe-helps-us-see-the-human-side-of-a-hero","authors":["byline_bayareabites_117082"],"categories":["bayareabites_11028","bayareabites_2090"],"tags":["bayareabites_14326","bayareabites_15647","bayareabites_15840","bayareabites_473","bayareabites_2826","bayareabites_15839","bayareabites_15841"],"featImg":"bayareabites_117084","label":"bayareabites"},"bayareabites_115110":{"type":"posts","id":"bayareabites_115110","meta":{"index":"posts_1591205157","site":"bayareabites","id":"115110","score":null,"sort":[1487292073000]},"guestAuthors":[],"slug":"celebrate-black-history-month-at-these-black-owned-bay-area-restaurants","title":"Celebrate Black History Month at These Black-Owned Bay Area Restaurants","publishDate":1487292073,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>\u003ca href=\"https://en.wikipedia.org/wiki/Black_History_Month\" target=\"_blank\">Black History Month\u003c/a> can provide an opportunity to learn about and explore the various cuisines locally available at black-owned restaurants.\u003c/p>\n\u003cp>Below we showcase a few of our favorites as well as a longer list that includes restaurants plus other food and drink establishments in San Francisco, Oakland, the South Bay and on the Peninsula. You can also watch video reviews of some of the spots featured on KQED's \u003ca href=\"https://ww2.kqed.org/checkplease/\">Check, Please! Bay Area\u003c/a>. This list does not include \u003cem>every\u003c/em> black-owned restaurant or bar in the whole Bay Area, so please feel free to add any favorites we may have missed in the comments.\u003c/p>\n\u003ch2>Pican\u003c/h2>\n\u003cp>An Oakland favorite, Pican serves Southern cuisine and over 100 bourbons. Owner Michael LeBlanc has long brought the cuisine of his native New Orleans to mix with local ingredients and a California touch. Expect fried green tomatoes, grits, beignets, and fried chicken. But it isn't just about the food here. There's also an extensive and ornate bar/lounge, which is open longer than the restaurant's brunch, lunch, or dinner hours. And LeBlanc has announced a soon-to-open sister restaurant in Pleasanton.\u003c/p>\n\u003cp>The restaurant will also be offering \u003ca href=\"http://picanrestaurant.com/event/bold-flavors-black-history-month/\">special Black History Month menus\u003c/a> that change each week of the month, following \"the progression of black heritage from Africa, through the South and up to the northern United States,\" wrote Chef Jerome “Spike” Williams.\u003c/p>\n\u003cp>\u003cstrong>Watch the Check, Please! Bay Area review of Pican:\u003c/strong>\u003cbr>\nhttps://www.youtube.com/watch?v=DrclRwKWMFM\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://picanrestaurant.com/\">\u003cstrong>Pican Restaurant\u003c/strong>\u003c/a> [\u003ca href=\"https://sf.eater.com/2017/6/7/15759928/oakland-pican-to-close\">CLOSED 6/17\u003c/a>]\u003cbr>\n2295 Broadway [\u003ca href=\"http://goo.gl/3u5ZE0\">map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 834-1000\u003cbr>\nHours: Mon-Thu, 11:30am-2pm, 5-9pm; Fri, 11:30am-2pm, 5-10:30pm; Sat, 10:30am-2pm, 5-10:30pm; Sun, 10:30am-2:30pm, 5-9pm (lounge open longer hours)\u003cbr>\nFacebook:\u003ca href=\"https://www.facebook.com/Pic%C3%A1n-Restaurant-123245513784/?ref=hl\"> Pican Restaurant\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/PicanRestaurant\">@PicanRestaurant\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/pican_restaurant/\">@pican_restaurant\u003c/a>\u003cbr>\nPrice range: $$$ (dinner, $35-60)\u003c/p>\n\u003ch2>Brown Sugar Kitchen\u003c/h2>\n\u003cp>Chef and owner Tanya Holland has made Brown Sugar Kitchen the place to be for brunch and lunch in West Oakland. Trained in formal French cooking at La Varenne Ecole de Cuisine, Holland has found innovative ways to serve up soul food, with a very specific Oakland take on the flavors. And she's won a \u003cem>lot\u003c/em> of awards doing it. (Holland also headed up B-Side BBQ, which became B-Side Baking Company, which closed its doors in late 2015.)\u003c/p>\n\u003cp>You'll want to try the cornmeal caramelized waffles and buttermilk fried chicken, which are the restaurant's signature items. For lunch, it's all about the jerk chicken, mashed yams, and pineapple-onion salsa. Brown Sugar Kitchen may be in a more industrial area than many of the trendiest Oakland restaurants, but that hasn't deterred the crowds (and Holland has worked with the local community to build a much-loved home for her cuisine). Expect a line, especially for brunch, and you can't make reservations.\u003c/p>\n\u003cp>Tanya Holland is also KQED Food's first chef to be featured in the series \u003cstrong>Celebrity Chefs\u003c/strong>. \u003ca href=\"https://ww2.kqed.org/bayareabites/series/celebrity-chefs-recipes/\">\u003cstrong>Check out her recipes!\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Listen to \u003ca href=\"https://ww2.kqed.org/forum/2014/12/16/brown-sugar-kitchens-tanya-hollands-down-home-recipes-from-west-oakland/\">Tanya Holland on KQED's Forum\u003c/a>, talking about her cookbook.\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Watch the Check, Please! Bay Area episode featuring Brown Sugar Kitchen\u003c/strong>\u003cbr>\nhttps://youtu.be/BOUE6BeOsjQ\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.brownsugarkitchen.com/\">Brown Sugar Kitchen\u003c/a>\u003cbr>\n\u003c/strong>2435 Mandela Parkway [\u003ca href=\"https://goo.gl/fWhsWo\">map\u003c/a>]\u003cbr>\nOakland, California 94607\u003cbr>\nPh: (510) 839-7685\u003cbr>\nHours: Tue-Sat, 7am-3pm; Sun, 8am-3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/brownsugarkitchen/\">Brown Sugar Kitchen\u003cbr>\n\u003c/a>Twitter: \u003ca href=\"https://twitter.com/brownsugarkitch\">@brownsugarkitch\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/mstanyaholland/\">@mstanyaholland\u003c/a>\u003cbr>\nPrice range: $$ (lunch $10-15)\u003c/p>\n\u003ch2>1300 on Fillmore\u003c/h2>\n\u003cp>Nine years ago, 1300 on Fillmore opened in the Fillmore Heritage Center with a plan to help revitalize the neighborhood. While a few other things in that building closed, like Yoshi's, 1300 on Fillmore has thrived. It's a jazzy, swinging club, with live music most Friday and weekend nights and an expansive bar.\u003c/p>\n\u003cp>Executive chef and co-owner David Lawrence serves Southern cuisine with local California ingredients. This turns into one-of-a-kind creations like fresh water shrimp hush puppies, barbecue shrimp n' grits, and the signature 1300 Black Skillet Fried Chicken, with a crust of garlic powder and fresh herbs -- all of which he tends to call \"supper\" at his buzzing supper club. Leave room for beignets and chocolate banana pie with peanut butter ice cream. In 2015, Lawrence also opened \u003ca href=\"http://blackbarkbbq.com/\" target=\"_blank\">Black Bark BBQ\u003c/a> serving “San Francisco style” barbecue directly across the street from 1300 on Fillmore.\u003c/p>\n\u003cp>To celebrate Black History Month check out \u003ca href=\"http://onemarket.com/happenings/\">Soul to Souls pop-up dinner on Feb. 22\u003c/a> from 1300 on Fillmore chef David Lawrence and One Market chef Mark Dommen.\u003c/p>\n\u003cp>\u003cstrong>Watch the Check, Please! Bay Area review of 1300 on Fillmore:\u003c/strong>\u003cbr>\nhttps://www.youtube.com/watch?v=gRgtpPcvnS0\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.1300fillmore.com/\">1300 on Fillmore\u003c/a>\u003c/strong> [CLOSED 10/17, \u003ca href=\"http://www.sfchronicle.com/insidescoop/article/1300-on-Fillmore-shuts-down-12291448.php\">might reopen in 2018\u003c/a>]\u003cbr>\n1300 Fillmore Street [\u003ca href=\"https://goo.gl/xm3fDQ\">map\u003c/a>]\u003cbr>\nSan Francisco, CA 94115\u003cbr>\nPh: (\u003cspan id=\"yui_3_17_2_1_1486594083469_9505\">415) 771-7100\u003c/span>\u003cbr>\nHours: Tue-Thu, 5:30-10pm; Fri, Sat, 5:30-11pm; Sun, 11am-3pm, 5:30-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/1300fillmore\">1300 Fillmore\u003c/a>\u003ca href=\"https://www.facebook.com/brownsugarkitchen/\">\u003cbr>\n\u003c/a>Twitter: \u003ca href=\"https://twitter.com/1300onFillmore\">@1300onFillmore\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/1300onfillmore/\">@1300onFillmore\u003c/a>\u003cbr>\nPrice range: $$ (dinner $20-30)\u003c/p>\n\u003cp>\u003cb>San Francisco\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>\u003cspan class=\"s2\">\u003ca href=\"https://www.yelp.com/biz/miyako-old-fashioned-ice-cream-san-francisco\">Miyako Old-Fashioned Ice Cream\u003c/a> (Fillmore)\u003c/span>\u003c/li>\n\u003cli>\u003ca href=\"http://auntieaprilsf.com/users/awp.php?ln=726512\">Auntie April’s\u003c/a> (Bayview) \u003ca href=\"https://www.youtube.com/watch?v=9obIsLo2Sj0\">\u003cstrong>Watch Check, Please! Bay Area review\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.bissapbaobab.com/\">Bissap Baobab\u003c/a> (The Mission & Oakland)\u003c/li>\n\u003cli>\u003ca href=\"http://www.shebapianolounge.com/\">Sheba Piano Lounge\u003c/a> (Fillmore)\u003c/li>\n\u003cli>\u003ca href=\"http://www.farmerbrownsf.com/\">farmerbrown\u003c/a> (Tenderloin) \u003ca href=\"https://www.youtube.com/watch?v=VeQVXbivF2Q\">\u003cstrong>Watch Check, Please! Bay Area review\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.littleskilletsf.com/\">Little Skillet\u003c/a> (China Basin)\u003c/li>\n\u003cli>\u003ca href=\"http://queenslapoboys.com/\">Queen’s Louisiana Po-Boy Cafe\u003c/a> (Bayview)\u003c/li>\n\u003cli>\u003ca href=\"http://www.radioafricakitchen.com/\">Radio Africa Kitchen\u003c/a> (Bayview) - Check out their \u003ca href=\"http://www.radioafricakitchen.com/events/\">Community Tuesdays events\u003c/a> this month\u003c/li>\n\u003cli>\u003ca href=\"http://samjordanbar.com/\">Sam Jordan’s Bar\u003c/a> (Bayview)\u003c/li>\n\u003cli>\u003ca href=\"http://letseatbbq.org/\">Let’s Eat BBQ & More\u003c/a> (Bayview)\u003c/li>\n\u003cli>\u003ca href=\"http://friscofried.biz/\">Frisco Fried\u003c/a> (Bayview)\u003c/li>\n\u003cli>\u003ca href=\"http://www.yvonnessouthernsweets.com/\">Yvonne’s Southern Sweets\u003c/a> (Bayview)\u003c/li>\n\u003cli>\u003ca href=\"http://www.sweetinspirationbakery.com/\">Sweet Inspiration Bakery and Cafe\u003c/a> (Duboce Triangle)\u003c/li>\n\u003cli>\u003ca href=\"http://www.amawelessouthafricankitchen.com/\">Amawele’s South African Kitchen\u003c/a> (Embarcadero)\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/club-waziema-san-francisco\">Club Waziema\u003c/a> (Panhandle)\u003c/li>\n\u003cli>\u003ca href=\"http://www.twojacksniksplace.com/\">Two Jacks Nik's Place\u003c/a> (Hayes Valley)\u003c/li>\n\u003cli>\u003ca href=\"http://blackbarkbbq.com/\">Black Bark BBQ\u003c/a> (Fillmore)\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>South Bay/Peninsula\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.savannajazz.com/\">Savanna Jazz Club\u003c/a> (San Carlos)\u003c/li>\n\u003cli>\u003ca href=\"https://www.lilliemaeshouse.com/\">Lillie Mae’s House of Soul Food\u003c/a> (Santa Clara) \u003ca href=\"https://www.youtube.com/watch?v=0dNPpGAnQWk\">\u003cstrong>Watch Check, Please! Bay Area review\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/jubba-restaurant-san-jose?osq=black+owned+restaurant\">Jubba Somali Restaurant\u003c/a> (San Jose)\u003c/li>\n\u003cli>\u003ca href=\"http://www.backayard.net/\">Back a Yard Caribbean Grill\u003c/a> (Menlo Park & San Jose) \u003ca href=\"https://www.youtube.com/watch?v=KStDpjwoBrM\">\u003cstrong>Watch Check, Please! Bay Area review\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://waliaethiopian.com/\">Walia Ethiopian Cuisine\u003c/a> (San Jose)\u003c/li>\n\u003cli>\u003ca href=\"http://zeniethiopianrestaurant.com/\">Zeni Ethiopian Restaurant\u003c/a> (San Jose) \u003ca href=\"https://www.youtube.com/watch?v=kIt9-sOvTTE\">\u003cstrong>Watch Check, Please! Bay Area review\u003c/strong>\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cb>East Bay\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.lenassoulfoodcafe.com/\">Lena’s Soul Food Cafe\u003c/a> (Oakland)\u003c/li>\n\u003cli>\u003ca href=\"http://kingston11eats.com/Home\">Kingston 11 Cuisine\u003c/a> (Oakland) \u003ca href=\"https://www.youtube.com/watch?v=qreZIi4UUeo\">\u003cstrong>Watch Check, Please! Bay Area review\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.nelliessoulfood.com/index.html\">Nellie’s Soul Food\u003c/a>(Oakland)\u003c/li>\n\u003cli>\u003ca href=\"http://southerncafe2000.com/\">Southern Cafe\u003c/a> (Oakland and Antioch)\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/lois-the-pie-queen-oakland\">Lois the Pie Queen\u003c/a> (Oakland)\u003c/li>\n\u003cli>\u003ca href=\"http://homeofchickenandwaffles.com/\">Home of Chicken and Waffles\u003c/a> (Oakland, Walnut Creek, and Daly City)\u003c/li>\n\u003cli>\u003ca href=\"http://www.souleyvegan.com/\">Souley Vegan\u003c/a> (Oakland)\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/gennys-bbq-oakland-2\">Genny’s BBQ\u003c/a> (Oakland)\u003c/li>\n\u003cli>\u003ca href=\"http://www.realmissolliesoakland.com/\">Miss Ollie’s\u003c/a> (Oakland)\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/elves-bbq-and-soul-food-oakland\">Elve’s BBQ & Soul Food\u003c/a> (Oakland)\u003c/li>\n\u003cli>\u003ca href=\"http://eandjbbq.com/\">Everett & Jones Barbeque\u003c/a> (Oakland)\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/aqua-fresh-seafoods-oakland\">Aqua Fresh Seafoods\u003c/a> (Oakland)\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/red-sea-restaurant-oakland\">Red Sea Restaurant & Bar\u003c/a> (Oakland)\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/uncle-willies-bbq-and-fish-oakland\">Uncle Willie’s Original BBQ & Fish\u003c/a> (Oakland)\u003c/li>\n\u003cli>\u003ca href=\"https://pietisserie.com/\">PieTisserie\u003c/a> (Oakland)\u003c/li>\n\u003cli>\u003ca href=\"http://nkcoakland.com/\">New Karibbean City\u003c/a> (Oakland)\u003c/li>\n\u003cli>\u003ca href=\"http://geoffreyslive.com/\">Goeffrey's Inner Circle\u003c/a> (Oakland)\u003c/li>\n\u003cli>\u003ca href=\"http://www.addisethiopian.com/\">Addis Ethiopian Restaurant\u003c/a> (Oakland) \u003ca href=\"https://www.youtube.com/watch?v=KV0LBRYkwmc\">\u003cstrong>Watch Check, Please! Bay Area review\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.enssaro.com/\">Ensarro Ethiopian\u003c/a> (Oakland)\u003c/li>\n\u003cli>\u003ca href=\"http://www.milikispot.com/\">Miliki\u003c/a> (Oakland)\u003c/li>\n\u003cli>\u003ca href=\"http://suyaafricangrill.com/\">Suya African Grill\u003c/a> (Oakland)\u003c/li>\n\u003cli>\u003ca href=\"http://enathoneywine.com/\">ENAT Honey Winery\u003c/a> (Oakland)\u003c/li>\n\u003c/ul>\n\n","blocks":[],"excerpt":"Black History Month can provide an opportunity to learn about and explore the various cuisines locally available at black-owned restaurants.\r\n","status":"publish","parent":0,"modified":1546975910,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":22,"wordCount":1121},"headData":{"title":"Celebrate Black History Month at These Black-Owned Bay Area Restaurants | KQED","description":"Black History Month can provide an opportunity to learn about and explore the various cuisines locally available at black-owned restaurants.\r\n","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Celebrate Black History Month at These Black-Owned Bay Area Restaurants","datePublished":"2017-02-17T00:41:13.000Z","dateModified":"2019-01-08T19:31:50.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"115110 https://ww2.kqed.org/bayareabites/?p=115110","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/02/16/celebrate-black-history-month-at-these-black-owned-bay-area-restaurants/","disqusTitle":"Celebrate Black History Month at These Black-Owned Bay Area Restaurants","source":"Guides","sourceUrl":"https://ww2.kqed.org/bayareabites/category/guides-2/","path":"/bayareabites/115110/celebrate-black-history-month-at-these-black-owned-bay-area-restaurants","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"https://en.wikipedia.org/wiki/Black_History_Month\" target=\"_blank\">Black History Month\u003c/a> can provide an opportunity to learn about and explore the various cuisines locally available at black-owned restaurants.\u003c/p>\n\u003cp>Below we showcase a few of our favorites as well as a longer list that includes restaurants plus other food and drink establishments in San Francisco, Oakland, the South Bay and on the Peninsula. You can also watch video reviews of some of the spots featured on KQED's \u003ca href=\"https://ww2.kqed.org/checkplease/\">Check, Please! Bay Area\u003c/a>. This list does not include \u003cem>every\u003c/em> black-owned restaurant or bar in the whole Bay Area, so please feel free to add any favorites we may have missed in the comments.\u003c/p>\n\u003ch2>Pican\u003c/h2>\n\u003cp>An Oakland favorite, Pican serves Southern cuisine and over 100 bourbons. Owner Michael LeBlanc has long brought the cuisine of his native New Orleans to mix with local ingredients and a California touch. Expect fried green tomatoes, grits, beignets, and fried chicken. But it isn't just about the food here. There's also an extensive and ornate bar/lounge, which is open longer than the restaurant's brunch, lunch, or dinner hours. And LeBlanc has announced a soon-to-open sister restaurant in Pleasanton.\u003c/p>\n\u003cp>The restaurant will also be offering \u003ca href=\"http://picanrestaurant.com/event/bold-flavors-black-history-month/\">special Black History Month menus\u003c/a> that change each week of the month, following \"the progression of black heritage from Africa, through the South and up to the northern United States,\" wrote Chef Jerome “Spike” Williams.\u003c/p>\n\u003cp>\u003cstrong>Watch the Check, Please! Bay Area review of Pican:\u003c/strong>\u003cbr>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/DrclRwKWMFM'\n title='//www.youtube.com/embed/DrclRwKWMFM'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://picanrestaurant.com/\">\u003cstrong>Pican Restaurant\u003c/strong>\u003c/a> [\u003ca href=\"https://sf.eater.com/2017/6/7/15759928/oakland-pican-to-close\">CLOSED 6/17\u003c/a>]\u003cbr>\n2295 Broadway [\u003ca href=\"http://goo.gl/3u5ZE0\">map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 834-1000\u003cbr>\nHours: Mon-Thu, 11:30am-2pm, 5-9pm; Fri, 11:30am-2pm, 5-10:30pm; Sat, 10:30am-2pm, 5-10:30pm; Sun, 10:30am-2:30pm, 5-9pm (lounge open longer hours)\u003cbr>\nFacebook:\u003ca href=\"https://www.facebook.com/Pic%C3%A1n-Restaurant-123245513784/?ref=hl\"> Pican Restaurant\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/PicanRestaurant\">@PicanRestaurant\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/pican_restaurant/\">@pican_restaurant\u003c/a>\u003cbr>\nPrice range: $$$ (dinner, $35-60)\u003c/p>\n\u003ch2>Brown Sugar Kitchen\u003c/h2>\n\u003cp>Chef and owner Tanya Holland has made Brown Sugar Kitchen the place to be for brunch and lunch in West Oakland. Trained in formal French cooking at La Varenne Ecole de Cuisine, Holland has found innovative ways to serve up soul food, with a very specific Oakland take on the flavors. And she's won a \u003cem>lot\u003c/em> of awards doing it. (Holland also headed up B-Side BBQ, which became B-Side Baking Company, which closed its doors in late 2015.)\u003c/p>\n\u003cp>You'll want to try the cornmeal caramelized waffles and buttermilk fried chicken, which are the restaurant's signature items. For lunch, it's all about the jerk chicken, mashed yams, and pineapple-onion salsa. Brown Sugar Kitchen may be in a more industrial area than many of the trendiest Oakland restaurants, but that hasn't deterred the crowds (and Holland has worked with the local community to build a much-loved home for her cuisine). Expect a line, especially for brunch, and you can't make reservations.\u003c/p>\n\u003cp>Tanya Holland is also KQED Food's first chef to be featured in the series \u003cstrong>Celebrity Chefs\u003c/strong>. \u003ca href=\"https://ww2.kqed.org/bayareabites/series/celebrity-chefs-recipes/\">\u003cstrong>Check out her recipes!\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Listen to \u003ca href=\"https://ww2.kqed.org/forum/2014/12/16/brown-sugar-kitchens-tanya-hollands-down-home-recipes-from-west-oakland/\">Tanya Holland on KQED's Forum\u003c/a>, talking about her cookbook.\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Watch the Check, Please! Bay Area episode featuring Brown Sugar Kitchen\u003c/strong>\u003cbr>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/BOUE6BeOsjQ'\n title='//www.youtube.com/embed/BOUE6BeOsjQ'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>\u003cstrong>\u003ca href=\"http://www.brownsugarkitchen.com/\">Brown Sugar Kitchen\u003c/a>\u003cbr>\n\u003c/strong>2435 Mandela Parkway [\u003ca href=\"https://goo.gl/fWhsWo\">map\u003c/a>]\u003cbr>\nOakland, California 94607\u003cbr>\nPh: (510) 839-7685\u003cbr>\nHours: Tue-Sat, 7am-3pm; Sun, 8am-3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/brownsugarkitchen/\">Brown Sugar Kitchen\u003cbr>\n\u003c/a>Twitter: \u003ca href=\"https://twitter.com/brownsugarkitch\">@brownsugarkitch\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/mstanyaholland/\">@mstanyaholland\u003c/a>\u003cbr>\nPrice range: $$ (lunch $10-15)\u003c/p>\n\u003ch2>1300 on Fillmore\u003c/h2>\n\u003cp>Nine years ago, 1300 on Fillmore opened in the Fillmore Heritage Center with a plan to help revitalize the neighborhood. While a few other things in that building closed, like Yoshi's, 1300 on Fillmore has thrived. It's a jazzy, swinging club, with live music most Friday and weekend nights and an expansive bar.\u003c/p>\n\u003cp>Executive chef and co-owner David Lawrence serves Southern cuisine with local California ingredients. This turns into one-of-a-kind creations like fresh water shrimp hush puppies, barbecue shrimp n' grits, and the signature 1300 Black Skillet Fried Chicken, with a crust of garlic powder and fresh herbs -- all of which he tends to call \"supper\" at his buzzing supper club. Leave room for beignets and chocolate banana pie with peanut butter ice cream. In 2015, Lawrence also opened \u003ca href=\"http://blackbarkbbq.com/\" target=\"_blank\">Black Bark BBQ\u003c/a> serving “San Francisco style” barbecue directly across the street from 1300 on Fillmore.\u003c/p>\n\u003cp>To celebrate Black History Month check out \u003ca href=\"http://onemarket.com/happenings/\">Soul to Souls pop-up dinner on Feb. 22\u003c/a> from 1300 on Fillmore chef David Lawrence and One Market chef Mark Dommen.\u003c/p>\n\u003cp>\u003cstrong>Watch the Check, Please! Bay Area review of 1300 on Fillmore:\u003c/strong>\u003cbr>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/gRgtpPcvnS0'\n title='//www.youtube.com/embed/gRgtpPcvnS0'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>\u003cstrong>\u003ca href=\"http://www.1300fillmore.com/\">1300 on Fillmore\u003c/a>\u003c/strong> [CLOSED 10/17, \u003ca href=\"http://www.sfchronicle.com/insidescoop/article/1300-on-Fillmore-shuts-down-12291448.php\">might reopen in 2018\u003c/a>]\u003cbr>\n1300 Fillmore Street [\u003ca href=\"https://goo.gl/xm3fDQ\">map\u003c/a>]\u003cbr>\nSan Francisco, CA 94115\u003cbr>\nPh: (\u003cspan id=\"yui_3_17_2_1_1486594083469_9505\">415) 771-7100\u003c/span>\u003cbr>\nHours: Tue-Thu, 5:30-10pm; Fri, Sat, 5:30-11pm; Sun, 11am-3pm, 5:30-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/1300fillmore\">1300 Fillmore\u003c/a>\u003ca href=\"https://www.facebook.com/brownsugarkitchen/\">\u003cbr>\n\u003c/a>Twitter: \u003ca href=\"https://twitter.com/1300onFillmore\">@1300onFillmore\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/1300onfillmore/\">@1300onFillmore\u003c/a>\u003cbr>\nPrice range: $$ (dinner $20-30)\u003c/p>\n\u003cp>\u003cb>San Francisco\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>\u003cspan class=\"s2\">\u003ca href=\"https://www.yelp.com/biz/miyako-old-fashioned-ice-cream-san-francisco\">Miyako Old-Fashioned Ice Cream\u003c/a> (Fillmore)\u003c/span>\u003c/li>\n\u003cli>\u003ca href=\"http://auntieaprilsf.com/users/awp.php?ln=726512\">Auntie April’s\u003c/a> (Bayview) \u003ca href=\"https://www.youtube.com/watch?v=9obIsLo2Sj0\">\u003cstrong>Watch Check, Please! Bay Area review\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.bissapbaobab.com/\">Bissap Baobab\u003c/a> (The Mission & Oakland)\u003c/li>\n\u003cli>\u003ca href=\"http://www.shebapianolounge.com/\">Sheba Piano Lounge\u003c/a> (Fillmore)\u003c/li>\n\u003cli>\u003ca href=\"http://www.farmerbrownsf.com/\">farmerbrown\u003c/a> (Tenderloin) \u003ca href=\"https://www.youtube.com/watch?v=VeQVXbivF2Q\">\u003cstrong>Watch Check, Please! Bay Area review\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.littleskilletsf.com/\">Little Skillet\u003c/a> (China Basin)\u003c/li>\n\u003cli>\u003ca href=\"http://queenslapoboys.com/\">Queen’s Louisiana Po-Boy Cafe\u003c/a> (Bayview)\u003c/li>\n\u003cli>\u003ca href=\"http://www.radioafricakitchen.com/\">Radio Africa Kitchen\u003c/a> (Bayview) - Check out their \u003ca href=\"http://www.radioafricakitchen.com/events/\">Community Tuesdays events\u003c/a> this month\u003c/li>\n\u003cli>\u003ca href=\"http://samjordanbar.com/\">Sam Jordan’s Bar\u003c/a> (Bayview)\u003c/li>\n\u003cli>\u003ca href=\"http://letseatbbq.org/\">Let’s Eat BBQ & More\u003c/a> (Bayview)\u003c/li>\n\u003cli>\u003ca href=\"http://friscofried.biz/\">Frisco Fried\u003c/a> (Bayview)\u003c/li>\n\u003cli>\u003ca href=\"http://www.yvonnessouthernsweets.com/\">Yvonne’s Southern Sweets\u003c/a> (Bayview)\u003c/li>\n\u003cli>\u003ca href=\"http://www.sweetinspirationbakery.com/\">Sweet Inspiration Bakery and Cafe\u003c/a> (Duboce Triangle)\u003c/li>\n\u003cli>\u003ca href=\"http://www.amawelessouthafricankitchen.com/\">Amawele’s South African Kitchen\u003c/a> (Embarcadero)\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/club-waziema-san-francisco\">Club Waziema\u003c/a> (Panhandle)\u003c/li>\n\u003cli>\u003ca href=\"http://www.twojacksniksplace.com/\">Two Jacks Nik's Place\u003c/a> (Hayes Valley)\u003c/li>\n\u003cli>\u003ca href=\"http://blackbarkbbq.com/\">Black Bark BBQ\u003c/a> (Fillmore)\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>South Bay/Peninsula\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.savannajazz.com/\">Savanna Jazz Club\u003c/a> (San Carlos)\u003c/li>\n\u003cli>\u003ca href=\"https://www.lilliemaeshouse.com/\">Lillie Mae’s House of Soul Food\u003c/a> (Santa Clara) \u003ca href=\"https://www.youtube.com/watch?v=0dNPpGAnQWk\">\u003cstrong>Watch Check, Please! Bay Area review\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/jubba-restaurant-san-jose?osq=black+owned+restaurant\">Jubba Somali Restaurant\u003c/a> (San Jose)\u003c/li>\n\u003cli>\u003ca href=\"http://www.backayard.net/\">Back a Yard Caribbean Grill\u003c/a> (Menlo Park & San Jose) \u003ca href=\"https://www.youtube.com/watch?v=KStDpjwoBrM\">\u003cstrong>Watch Check, Please! Bay Area review\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://waliaethiopian.com/\">Walia Ethiopian Cuisine\u003c/a> (San Jose)\u003c/li>\n\u003cli>\u003ca href=\"http://zeniethiopianrestaurant.com/\">Zeni Ethiopian Restaurant\u003c/a> (San Jose) \u003ca href=\"https://www.youtube.com/watch?v=kIt9-sOvTTE\">\u003cstrong>Watch Check, Please! Bay Area review\u003c/strong>\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cb>East Bay\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.lenassoulfoodcafe.com/\">Lena’s Soul Food Cafe\u003c/a> (Oakland)\u003c/li>\n\u003cli>\u003ca href=\"http://kingston11eats.com/Home\">Kingston 11 Cuisine\u003c/a> (Oakland) \u003ca href=\"https://www.youtube.com/watch?v=qreZIi4UUeo\">\u003cstrong>Watch Check, Please! Bay Area review\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.nelliessoulfood.com/index.html\">Nellie’s Soul Food\u003c/a>(Oakland)\u003c/li>\n\u003cli>\u003ca href=\"http://southerncafe2000.com/\">Southern Cafe\u003c/a> (Oakland and Antioch)\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/lois-the-pie-queen-oakland\">Lois the Pie Queen\u003c/a> (Oakland)\u003c/li>\n\u003cli>\u003ca href=\"http://homeofchickenandwaffles.com/\">Home of Chicken and Waffles\u003c/a> (Oakland, Walnut Creek, and Daly City)\u003c/li>\n\u003cli>\u003ca href=\"http://www.souleyvegan.com/\">Souley Vegan\u003c/a> (Oakland)\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/gennys-bbq-oakland-2\">Genny’s BBQ\u003c/a> (Oakland)\u003c/li>\n\u003cli>\u003ca href=\"http://www.realmissolliesoakland.com/\">Miss Ollie’s\u003c/a> (Oakland)\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/elves-bbq-and-soul-food-oakland\">Elve’s BBQ & Soul Food\u003c/a> (Oakland)\u003c/li>\n\u003cli>\u003ca href=\"http://eandjbbq.com/\">Everett & Jones Barbeque\u003c/a> (Oakland)\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/aqua-fresh-seafoods-oakland\">Aqua Fresh Seafoods\u003c/a> (Oakland)\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/red-sea-restaurant-oakland\">Red Sea Restaurant & Bar\u003c/a> (Oakland)\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/uncle-willies-bbq-and-fish-oakland\">Uncle Willie’s Original BBQ & Fish\u003c/a> (Oakland)\u003c/li>\n\u003cli>\u003ca href=\"https://pietisserie.com/\">PieTisserie\u003c/a> (Oakland)\u003c/li>\n\u003cli>\u003ca href=\"http://nkcoakland.com/\">New Karibbean City\u003c/a> (Oakland)\u003c/li>\n\u003cli>\u003ca href=\"http://geoffreyslive.com/\">Goeffrey's Inner Circle\u003c/a> (Oakland)\u003c/li>\n\u003cli>\u003ca href=\"http://www.addisethiopian.com/\">Addis Ethiopian Restaurant\u003c/a> (Oakland) \u003ca href=\"https://www.youtube.com/watch?v=KV0LBRYkwmc\">\u003cstrong>Watch Check, Please! Bay Area review\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.enssaro.com/\">Ensarro Ethiopian\u003c/a> (Oakland)\u003c/li>\n\u003cli>\u003ca href=\"http://www.milikispot.com/\">Miliki\u003c/a> (Oakland)\u003c/li>\n\u003cli>\u003ca href=\"http://suyaafricangrill.com/\">Suya African Grill\u003c/a> (Oakland)\u003c/li>\n\u003cli>\u003ca href=\"http://enathoneywine.com/\">ENAT Honey Winery\u003c/a> (Oakland)\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/115110/celebrate-black-history-month-at-these-black-owned-bay-area-restaurants","authors":["1459"],"categories":["bayareabites_109","bayareabites_8770","bayareabites_2090","bayareabites_13746","bayareabites_1807","bayareabites_90"],"tags":["bayareabites_14453","bayareabites_15647"],"featImg":"bayareabites_115132","label":"source_bayareabites_115110"},"bayareabites_112598":{"type":"posts","id":"bayareabites_112598","meta":{"index":"posts_1591205157","site":"bayareabites","id":"112598","score":null,"sort":[1476212775000]},"guestAuthors":[],"slug":"african-american-museum-cafe-serves-up-black-history-with-every-forkful","title":"African-American Museum Cafe Serves Up Black History With Every Forkful","publishDate":1476212775,"format":"image","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>The restaurant inside the new National Museum of African American History and Culture offers food that satisfies the hunger — and a space that satisfies the mind.\u003c/p>\n\u003cp>Sweet Home Cafe has four serving stations, each representing a region of the United States: the North States, Western Range, Agriculture South and Creole Coast.\u003c/p>\n\u003cp>The idea is to expand people's understanding of just how much African-Americans have contributed to our nation's culinary heritage, says Joanne Hyppolite, curator for the cultural expressions exhibits that feature foodways, culture and cuisine.\u003c/p>\n\u003cp>\"People think that African-Americans only created soul food,\" Hyppolite says. But in fact, she says, black folks \"had a long presence in kitchens all over the United States — whether that was in a railroad car, on ranches in the West, in wealthy people's homes throughout the North and plantations to the South. They were there contributing to all types of American cuisine.\"\u003c/p>\n\u003cp>[gallery type=\"slideshow\" size=\"full\" link=\"none\" ids=\"112607,112606,112605,112604,112603,112602,112601,112600,112599\"]\u003c/p>\n\u003cp>Hyppolite meets me for lunch at Sweet Home Cafe. She orders from the North States — pan-roasted oysters served in a rich red sauce that starts with shallots and butter, deglazed with white wine and reduced with chili sauce and cream. The dish was inspired by Thomas Downing — the son of freed slaves who became known as the \"oyster king of New York.\" Downing used his basement as a stop in the Underground Railroad.\u003c/p>\n\u003cfigure id=\"attachment_112612\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/2016-09-14-nmaahc-food-museum-0021edit_custom-05e45950c2eae13e4e8876cbe37cb69ebf97aa9a-s800-c85.jpg\" alt=\"Sweet Home Cafe's dining area feels like a gallery. Images and words that tell of African-Americans' relationship with food surround you. A black-and-white photograph covers an entire wall. The subject: the Greensboro Four, sitting in protest of segregation at a Woolworth's lunch counter in 1960.\" width=\"800\" height=\"521\" class=\"size-full wp-image-112612\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/2016-09-14-nmaahc-food-museum-0021edit_custom-05e45950c2eae13e4e8876cbe37cb69ebf97aa9a-s800-c85.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/2016-09-14-nmaahc-food-museum-0021edit_custom-05e45950c2eae13e4e8876cbe37cb69ebf97aa9a-s800-c85-400x261.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/2016-09-14-nmaahc-food-museum-0021edit_custom-05e45950c2eae13e4e8876cbe37cb69ebf97aa9a-s800-c85-768x500.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Sweet Home Cafe's dining area feels like a gallery. Images and words that tell of African-Americans' relationship with food surround you. A black-and-white photograph covers an entire wall. The subject: the Greensboro Four, sitting in protest of segregation at a Woolworth's lunch counter in 1960. \u003ccite>(Ariel Zambelich/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>At the Agricultural South station, Shari Hills and Keena Lewis, both young residents of Washington, D.C., who originally hail from the South, choose the fried chicken and mac 'n' cheese — which Hills calls \"the bomb.\" When asked how the food compares to what they've had back home, the two laugh. \"Back home, it's probably a little more salt-seasoned,\" Hills says with a giggle.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The Creole Coast serves up dishes like duck, andouille sausage and crawfish gumbo. Visiting from Durham, N.C., Marie Shaw Simmons has a taste for the catfish po' boy and watermelon and tomato salad. \"Isn't it beautiful?\" Simmons says. \"It reminds me of home.\"\u003c/p>\n\u003cp>Her friend, Anita Neville, who also got the catfish, takes a picture to send to her sister so that \"she can be a little envious ... and also glad for me.\"\u003c/p>\n\u003cp>In the Western Range station, many dishes have Native American and Mexican influences, such as barbecued buffalo brisket and black-eyed peas empanadas. After the Civil War, many freed slaves moved West to take up jobs as ranch hands and cowboys. In cattle country, beef replaced pork in their cooking. \"Son of a Gun Stew\" — traditionally made with innards — gets a modern twist with braised short beef, turnips, tomato, potato, leeks and sun-dried tomato.\u003c/p>\n\u003cp>Sweet Home Cafe doesn't just offer food that people already know. It wants to introduce dishes and educate those unfamiliar to African-American cuisine, like Art Bushkin from Virginia.\u003c/p>\n\u003cp>\"First of all, I don't totally know what's on my plate,\" Bushkin tells me. (It was loaded with fried chicken, collards and a Gullah-style version of the rice and beans dish known as Hoppin' John.) \"We don't recognize the names, but you can't go wrong. It's just very different and very wonderful,\" he says.\u003c/p>\n\u003cp>It took about two years for a committee of curators, chefs and historians to decided on the cafe concept, design and menu. Jessica Harris, culinary historian and author, led the project. After looking at the success of the Mitsitam Cafe at the National Museum of the American Indian, the first in the Smithsonian family to turn a cafeteria into a history lesson, Harris became the force behind the regional sections at Sweet Home Cafe.\u003c/p>\n\u003cfigure id=\"attachment_112609\" class=\"wp-caption aligncenter\" style=\"max-width: 2921px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/2016-09-14-nmaahc-food-museum-0120edit_custom-d6cf3895ac865a89044dee9293851e763734755d.jpg\" alt=\"Sweet Home Cafe executive chef Jerome Grant\" width=\"2921\" height=\"1954\" class=\"size-full wp-image-112609\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/2016-09-14-nmaahc-food-museum-0120edit_custom-d6cf3895ac865a89044dee9293851e763734755d.jpg 2921w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/2016-09-14-nmaahc-food-museum-0120edit_custom-d6cf3895ac865a89044dee9293851e763734755d-400x268.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/2016-09-14-nmaahc-food-museum-0120edit_custom-d6cf3895ac865a89044dee9293851e763734755d-800x535.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/2016-09-14-nmaahc-food-museum-0120edit_custom-d6cf3895ac865a89044dee9293851e763734755d-768x514.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/2016-09-14-nmaahc-food-museum-0120edit_custom-d6cf3895ac865a89044dee9293851e763734755d-1440x963.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/2016-09-14-nmaahc-food-museum-0120edit_custom-d6cf3895ac865a89044dee9293851e763734755d-1180x789.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/2016-09-14-nmaahc-food-museum-0120edit_custom-d6cf3895ac865a89044dee9293851e763734755d-960x642.jpg 960w\" sizes=\"(max-width: 2921px) 100vw, 2921px\">\u003cfigcaption class=\"wp-caption-text\">Sweet Home Cafe executive chef Jerome Grant \u003ccite>(Ariel Zambelich/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Smithsonian works with Thomas Hospitality, the largest minority-owned food service company, to help run the kitchen smoothly.\u003c/p>\n\u003cp>Supervising chef Albert Lukas of Restaurant Associates, another Smithsonian partner in food services, traveled to places like South Carolina to dig into Southern cooking. Executive chef Jerome Grant, who previously ran the Mitsitam Cafe, hung out with his chef friends in New York to see how they put their twists on classic dishes.\u003c/p>\n\u003cp>Sweet Home Cafe's dining area feels like a gallery. Images and words that tell of African-Americans' relationship with food surround you. A black-and-white photograph covers an entire wall. The subject: the Greensboro Four, sitting in protest of segregation at a Woolworth's lunch counter in 1960.\u003c/p>\n\u003cp>Carla Hall, chef, television personality and a D.C. resident, is the cafe's culinary ambassador.\u003c/p>\n\u003cp>\"I'm really the person who gets people excited,\" Hall says while on break from her daily shoot at ABC's \u003cem>The Chew\u003c/em>.\u003c/p>\n\u003cp>She says she wants people to talk about their museum experience in the cafe as if they're \"around the kitchen table at home, where you feel comfortable and safe as a family.\"\u003c/p>\n\u003cp>Leon Hill and Tori Richardson-Hill of Minnesota did just that. \"We talked about the eating experience of black people or people of color,\" Richardson-Hill says. At the table were her two adult children, both college students who'd joined their family for this museum visit. \"This was a very smart move on the museum's part to have this as part of the museum experience.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"The restaurant inside the new National Museum of African American History and Culture offers a menu designed to showcase the breadth of black contributions to our nation's cuisine.","status":"publish","parent":0,"modified":1476214066,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":true,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":23,"wordCount":960},"headData":{"title":"African-American Museum Cafe Serves Up Black History With Every Forkful | KQED","description":"The restaurant inside the new National Museum of African American History and Culture offers a menu designed to showcase the breadth of black contributions to our nation's cuisine.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"African-American Museum Cafe Serves Up Black History With Every Forkful","datePublished":"2016-10-11T19:06:15.000Z","dateModified":"2016-10-11T19:27:46.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"112598 http://ww2.kqed.org/bayareabites/?p=112598","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/10/11/african-american-museum-cafe-serves-up-black-history-with-every-forkful/","disqusTitle":"African-American Museum Cafe Serves Up Black History With Every Forkful","nprImageCredit":"Ariel Zambelich","nprByline":"Wilma Consul, \u003ca href=https://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>","nprImageAgency":"NPR","nprStoryId":"495254718","nprApiLink":"http://api.npr.org/query?id=495254718&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2016/10/11/495254718/african-american-museum-cafe-serves-up-black-history-with-every-forkful?ft=nprml&f=495254718","nprRetrievedStory":"1","nprPubDate":"Tue, 11 Oct 2016 12:31:00 -0400","nprStoryDate":"Tue, 11 Oct 2016 12:31:00 -0400","nprLastModifiedDate":"Tue, 11 Oct 2016 12:31:40 -0400","path":"/bayareabites/112598/african-american-museum-cafe-serves-up-black-history-with-every-forkful","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>The restaurant inside the new National Museum of African American History and Culture offers food that satisfies the hunger — and a space that satisfies the mind.\u003c/p>\n\u003cp>Sweet Home Cafe has four serving stations, each representing a region of the United States: the North States, Western Range, Agriculture South and Creole Coast.\u003c/p>\n\u003cp>The idea is to expand people's understanding of just how much African-Americans have contributed to our nation's culinary heritage, says Joanne Hyppolite, curator for the cultural expressions exhibits that feature foodways, culture and cuisine.\u003c/p>\n\u003cp>\"People think that African-Americans only created soul food,\" Hyppolite says. But in fact, she says, black folks \"had a long presence in kitchens all over the United States — whether that was in a railroad car, on ranches in the West, in wealthy people's homes throughout the North and plantations to the South. They were there contributing to all types of American cuisine.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","size":"full","link":"none","ids":"112607,112606,112605,112604,112603,112602,112601,112600,112599","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Hyppolite meets me for lunch at Sweet Home Cafe. She orders from the North States — pan-roasted oysters served in a rich red sauce that starts with shallots and butter, deglazed with white wine and reduced with chili sauce and cream. The dish was inspired by Thomas Downing — the son of freed slaves who became known as the \"oyster king of New York.\" Downing used his basement as a stop in the Underground Railroad.\u003c/p>\n\u003cfigure id=\"attachment_112612\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/2016-09-14-nmaahc-food-museum-0021edit_custom-05e45950c2eae13e4e8876cbe37cb69ebf97aa9a-s800-c85.jpg\" alt=\"Sweet Home Cafe's dining area feels like a gallery. Images and words that tell of African-Americans' relationship with food surround you. A black-and-white photograph covers an entire wall. The subject: the Greensboro Four, sitting in protest of segregation at a Woolworth's lunch counter in 1960.\" width=\"800\" height=\"521\" class=\"size-full wp-image-112612\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/2016-09-14-nmaahc-food-museum-0021edit_custom-05e45950c2eae13e4e8876cbe37cb69ebf97aa9a-s800-c85.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/2016-09-14-nmaahc-food-museum-0021edit_custom-05e45950c2eae13e4e8876cbe37cb69ebf97aa9a-s800-c85-400x261.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/2016-09-14-nmaahc-food-museum-0021edit_custom-05e45950c2eae13e4e8876cbe37cb69ebf97aa9a-s800-c85-768x500.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Sweet Home Cafe's dining area feels like a gallery. Images and words that tell of African-Americans' relationship with food surround you. A black-and-white photograph covers an entire wall. The subject: the Greensboro Four, sitting in protest of segregation at a Woolworth's lunch counter in 1960. \u003ccite>(Ariel Zambelich/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>At the Agricultural South station, Shari Hills and Keena Lewis, both young residents of Washington, D.C., who originally hail from the South, choose the fried chicken and mac 'n' cheese — which Hills calls \"the bomb.\" When asked how the food compares to what they've had back home, the two laugh. \"Back home, it's probably a little more salt-seasoned,\" Hills says with a giggle.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The Creole Coast serves up dishes like duck, andouille sausage and crawfish gumbo. Visiting from Durham, N.C., Marie Shaw Simmons has a taste for the catfish po' boy and watermelon and tomato salad. \"Isn't it beautiful?\" Simmons says. \"It reminds me of home.\"\u003c/p>\n\u003cp>Her friend, Anita Neville, who also got the catfish, takes a picture to send to her sister so that \"she can be a little envious ... and also glad for me.\"\u003c/p>\n\u003cp>In the Western Range station, many dishes have Native American and Mexican influences, such as barbecued buffalo brisket and black-eyed peas empanadas. After the Civil War, many freed slaves moved West to take up jobs as ranch hands and cowboys. In cattle country, beef replaced pork in their cooking. \"Son of a Gun Stew\" — traditionally made with innards — gets a modern twist with braised short beef, turnips, tomato, potato, leeks and sun-dried tomato.\u003c/p>\n\u003cp>Sweet Home Cafe doesn't just offer food that people already know. It wants to introduce dishes and educate those unfamiliar to African-American cuisine, like Art Bushkin from Virginia.\u003c/p>\n\u003cp>\"First of all, I don't totally know what's on my plate,\" Bushkin tells me. (It was loaded with fried chicken, collards and a Gullah-style version of the rice and beans dish known as Hoppin' John.) \"We don't recognize the names, but you can't go wrong. It's just very different and very wonderful,\" he says.\u003c/p>\n\u003cp>It took about two years for a committee of curators, chefs and historians to decided on the cafe concept, design and menu. Jessica Harris, culinary historian and author, led the project. After looking at the success of the Mitsitam Cafe at the National Museum of the American Indian, the first in the Smithsonian family to turn a cafeteria into a history lesson, Harris became the force behind the regional sections at Sweet Home Cafe.\u003c/p>\n\u003cfigure id=\"attachment_112609\" class=\"wp-caption aligncenter\" style=\"max-width: 2921px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/2016-09-14-nmaahc-food-museum-0120edit_custom-d6cf3895ac865a89044dee9293851e763734755d.jpg\" alt=\"Sweet Home Cafe executive chef Jerome Grant\" width=\"2921\" height=\"1954\" class=\"size-full wp-image-112609\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/2016-09-14-nmaahc-food-museum-0120edit_custom-d6cf3895ac865a89044dee9293851e763734755d.jpg 2921w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/2016-09-14-nmaahc-food-museum-0120edit_custom-d6cf3895ac865a89044dee9293851e763734755d-400x268.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/2016-09-14-nmaahc-food-museum-0120edit_custom-d6cf3895ac865a89044dee9293851e763734755d-800x535.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/2016-09-14-nmaahc-food-museum-0120edit_custom-d6cf3895ac865a89044dee9293851e763734755d-768x514.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/2016-09-14-nmaahc-food-museum-0120edit_custom-d6cf3895ac865a89044dee9293851e763734755d-1440x963.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/2016-09-14-nmaahc-food-museum-0120edit_custom-d6cf3895ac865a89044dee9293851e763734755d-1180x789.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/2016-09-14-nmaahc-food-museum-0120edit_custom-d6cf3895ac865a89044dee9293851e763734755d-960x642.jpg 960w\" sizes=\"(max-width: 2921px) 100vw, 2921px\">\u003cfigcaption class=\"wp-caption-text\">Sweet Home Cafe executive chef Jerome Grant \u003ccite>(Ariel Zambelich/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Smithsonian works with Thomas Hospitality, the largest minority-owned food service company, to help run the kitchen smoothly.\u003c/p>\n\u003cp>Supervising chef Albert Lukas of Restaurant Associates, another Smithsonian partner in food services, traveled to places like South Carolina to dig into Southern cooking. Executive chef Jerome Grant, who previously ran the Mitsitam Cafe, hung out with his chef friends in New York to see how they put their twists on classic dishes.\u003c/p>\n\u003cp>Sweet Home Cafe's dining area feels like a gallery. Images and words that tell of African-Americans' relationship with food surround you. A black-and-white photograph covers an entire wall. The subject: the Greensboro Four, sitting in protest of segregation at a Woolworth's lunch counter in 1960.\u003c/p>\n\u003cp>Carla Hall, chef, television personality and a D.C. resident, is the cafe's culinary ambassador.\u003c/p>\n\u003cp>\"I'm really the person who gets people excited,\" Hall says while on break from her daily shoot at ABC's \u003cem>The Chew\u003c/em>.\u003c/p>\n\u003cp>She says she wants people to talk about their museum experience in the cafe as if they're \"around the kitchen table at home, where you feel comfortable and safe as a family.\"\u003c/p>\n\u003cp>Leon Hill and Tori Richardson-Hill of Minnesota did just that. \"We talked about the eating experience of black people or people of color,\" Richardson-Hill says. At the table were her two adult children, both college students who'd joined their family for this museum visit. \"This was a very smart move on the museum's part to have this as part of the museum experience.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/112598/african-american-museum-cafe-serves-up-black-history-with-every-forkful","authors":["byline_bayareabites_112598"],"categories":["bayareabites_11028","bayareabites_2090","bayareabites_1807"],"tags":["bayareabites_14326","bayareabites_15647","bayareabites_11958"],"featImg":"bayareabites_112603","label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.","airtime":"MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/all-things-considered/","meta":{"site":"news","source":"npr"},"link":"/radio/program/all-things-considered"},"american-suburb-podcast":{"id":"american-suburb-podcast","title":"American Suburb: The Podcast","tagline":"The flip side of gentrification, told through one town","info":"Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg","officialWebsiteLink":"/news/series/american-suburb-podcast","meta":{"site":"news","source":"kqed","order":"13"},"link":"/news/series/american-suburb-podcast/","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328","tuneIn":"https://tunein.com/radio/American-Suburb-p1086805/","rss":"https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"}},"baycurious":{"id":"baycurious","title":"Bay Curious","tagline":"Exploring the Bay Area, one question at a time","info":"KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg","imageAlt":"\"KQED Bay Curious","officialWebsiteLink":"/news/series/baycurious","meta":{"site":"news","source":"kqed","order":"4"},"link":"/podcasts/baycurious","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/bay-curious/id1172473406","npr":"https://www.npr.org/podcasts/500557090/bay-curious","rss":"https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvbmV3cy9jYXRlZ29yeS9iYXktY3VyaW91cy1wb2RjYXN0L2ZlZWQvcG9kY2FzdA","stitcher":"https://www.stitcher.com/podcast/kqed/bay-curious","spotify":"https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"}},"bbc-world-service":{"id":"bbc-world-service","title":"BBC World Service","info":"The day's top stories from BBC News compiled twice daily in the week, once at weekends.","airtime":"MON-FRI 9pm-10pm, TUE-FRI 1am-2am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.bbc.co.uk/sounds/play/live:bbc_world_service","meta":{"site":"news","source":"BBC World Service"},"link":"/radio/program/bbc-world-service","subscribe":{"apple":"https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2","tuneIn":"https://tunein.com/radio/BBC-World-Service-p455581/","rss":"https://podcasts.files.bbci.co.uk/p02nq0gn.rss"}},"code-switch-life-kit":{"id":"code-switch-life-kit","title":"Code Switch / Life Kit","info":"\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />","airtime":"SUN 9pm-10pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg","meta":{"site":"radio","source":"npr"},"link":"/radio/program/code-switch-life-kit","subscribe":{"apple":"https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy","spotify":"https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV","rss":"https://feeds.npr.org/510312/podcast.xml"}},"commonwealth-club":{"id":"commonwealth-club","title":"Commonwealth Club of California Podcast","info":"The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.","airtime":"THU 10pm, FRI 1am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.commonwealthclub.org/podcasts","meta":{"site":"news","source":"Commonwealth Club of California"},"link":"/radio/program/commonwealth-club","subscribe":{"apple":"https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2","google":"https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw","tuneIn":"https://tunein.com/radio/Commonwealth-Club-of-California-p1060/"}},"considerthis":{"id":"considerthis","title":"Consider This","tagline":"Make sense of the day","info":"Make sense of the day. Every weekday afternoon, Consider This helps you consider the major stories of the day in less than 15 minutes, featuring the reporting and storytelling resources of NPR. Plus, KQED’s Bianca Taylor brings you the local KQED news you need to know.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Consider-This-Podcast-Tile-703x703-1.jpg","imageAlt":"Consider This from NPR and KQED","officialWebsiteLink":"/podcasts/considerthis","meta":{"site":"news","source":"kqed","order":"7"},"link":"/podcasts/considerthis","subscribe":{"apple":"https://podcasts.apple.com/podcast/id1503226625?mt=2&at=11l79Y&ct=nprdirectory","npr":"https://rpb3r.app.goo.gl/coronavirusdaily","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM1NS9wb2RjYXN0LnhtbA","spotify":"https://open.spotify.com/show/3Z6JdCS2d0eFEpXHKI6WqH"}},"forum":{"id":"forum","title":"Forum","tagline":"The conversation starts here","info":"KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.","airtime":"MON-FRI 9am-11am, 10pm-11pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED Forum with Mina Kim and Alexis Madrigal","officialWebsiteLink":"/forum","meta":{"site":"news","source":"kqed","order":"8"},"link":"/forum","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/kqeds-forum/id73329719","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz","npr":"https://www.npr.org/podcasts/432307980/forum","stitcher":"https://www.stitcher.com/podcast/kqedfm-kqeds-forum-podcast","rss":"https://feeds.megaphone.fm/KQINC9557381633"}},"freakonomics-radio":{"id":"freakonomics-radio","title":"Freakonomics Radio","info":"Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.","imageSrc":"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png","officialWebsiteLink":"http://freakonomics.com/","airtime":"SUN 1am-2am, SAT 3pm-4pm","meta":{"site":"radio","source":"WNYC"},"link":"/radio/program/freakonomics-radio","subscribe":{"npr":"https://rpb3r.app.goo.gl/4s8b","apple":"https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519","tuneIn":"https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/","rss":"https://feeds.feedburner.com/freakonomicsradio"}},"fresh-air":{"id":"fresh-air","title":"Fresh Air","info":"Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.","airtime":"MON-FRI 7pm-8pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Fresh-Air-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/fresh-air/","meta":{"site":"radio","source":"npr"},"link":"/radio/program/fresh-air","subscribe":{"npr":"https://rpb3r.app.goo.gl/4s8b","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/Fresh-Air-p17/","rss":"https://feeds.npr.org/381444908/podcast.xml"}},"here-and-now":{"id":"here-and-now","title":"Here & Now","info":"A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.","airtime":"MON-THU 11am-12pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Here-And-Now-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"http://www.wbur.org/hereandnow","meta":{"site":"news","source":"npr"},"link":"/radio/program/here-and-now","subsdcribe":{"apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=426698661","tuneIn":"https://tunein.com/radio/Here--Now-p211/","rss":"https://feeds.npr.org/510051/podcast.xml"}},"how-i-built-this":{"id":"how-i-built-this","title":"How I Built This with Guy Raz","info":"Guy Raz dives into the stories behind some of the world's best known companies. 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No other part of the globe has experienced such dynamic political and social change in recent years.","airtime":"SAT 3am-4am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Inside-Europe-Podcast-Tile-300x300-1.jpg","meta":{"site":"news","source":"Deutsche Welle"},"link":"/radio/program/inside-europe","subscribe":{"apple":"https://itunes.apple.com/us/podcast/inside-europe/id80106806?mt=2","tuneIn":"https://tunein.com/radio/Inside-Europe-p731/","rss":"https://partner.dw.com/xml/podcast_inside-europe"}},"latino-usa":{"id":"latino-usa","title":"Latino USA","airtime":"MON 1am-2am, SUN 6pm-7pm","info":"Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg","officialWebsiteLink":"http://latinousa.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/latino-usa","subscribe":{"npr":"https://rpb3r.app.goo.gl/xtTd","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/Latino-USA-p621/","rss":"https://feeds.npr.org/510016/podcast.xml"}},"live-from-here-highlights":{"id":"live-from-here-highlights","title":"Live from Here Highlights","info":"Chris Thile steps to the mic as the host of Live from Here (formerly A Prairie Home Companion), a live public radio variety show. 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Updated Monday through Friday at about 3:30 p.m. PT.","airtime":"MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.marketplace.org/","meta":{"site":"news","source":"American Public Media"},"link":"/radio/program/marketplace","subscribe":{"apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=201853034&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/APM-Marketplace-p88/","rss":"https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"}},"mindshift":{"id":"mindshift","title":"MindShift","tagline":"A podcast about the future of learning and how we raise our kids","info":"The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED MindShift: How We Will Learn","officialWebsiteLink":"/mindshift/","meta":{"site":"news","source":"kqed","order":"2"},"link":"/podcasts/mindshift","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5","npr":"https://www.npr.org/podcasts/464615685/mind-shift-podcast","stitcher":"https://www.stitcher.com/podcast/kqed/stories-teachers-share","spotify":"https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"}},"morning-edition":{"id":"morning-edition","title":"Morning Edition","info":"\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. 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