Celebrating a professional, and an organization, Dr. Sara M. Wilder was a pioneer in the field of nutrition and dietetics. Click here to read a statement from the Academy of Nutrition and Dietetics and Ohio Academy of Nutrition and Dietetics honoring the late Dr. Wilder’s accomplishments and contributions to the profession of dietetics and nutrition. A registered dietitian nutritionist, Dr. Wilder was Founder and Executive Director of Network of Blacks in Dietetics and Nutrition, now called National Organization of Blacks in Dietetics and Nutrition (NOBIDAN). NOBIDAN’s mission is to provide a forum for professional development and support of dietetic, optimal nutrition and well-being for the general public, particularly those of African descent. Learn more about NOBIDAN here!
Mark your calendars for these upcoming African American foodways virtual talks!
Feb 10 Wed 6:00 –7:30 PM CST African-American Heritage Foodways in early New York. Culinary Historian Lavada Nahon will explore the unique development of African American food traditions in early New York. New Castle Historical Society HERE
Feb 10 Wed 8-9:00 PM ET Black Smoke: The History of African American Barbecue. Across the United States, the popularity of barbecue has exploded with regional specialties in every state—but are we honoring the foregoers of this culinary tradition? Often erased from American history, enslaved Africans wrote the narrative for the modern story of American barbecue. Join rocket scientist and BBQ historian Howard Conyers, PhD and pitmasters Ed and Ryan Mitchell, for a virtual celebration in homage to the Black culinary heritage of American BBQ and a conversation led by culinary historian Adrian Miller, author of the upcoming book, Black Smoke: African Americans and the United States of Barbecue, that explores the preservation of African American foodways, Black perseverance, culinary innovation, and entrepreneurship. MOFAD Museum of Food and Drink, NY $15 HERE
Feb 12 Fri 5:00 PM ET The President’s Kitchen Cabinet. James Beard Award-winning author Adrian Miller leads a fascinating class on the untold stories of the African American chefs who cooked in and supported the White House kitchen for presidents from George Washington to Barack Obama. Miller explores the crucial role African Americans have played in feeding and nurturing our presidents, their families and world leaders over the full spectrum of presidential food service, working as chefs, but also pantry workers, butlers, purveyors, caterers, even train servers and flight attendants. Miller brings a broad view that is equal parts food history and presidential history, exploring the evolution of African Americans in the White House kitchen from enslaved cooks to prominent culinary figures. 92Y $20 HERE
Feb 13 Sat 2:00 –4:00 PM CST The Black Family –Food & Tradition: How Africa and Slavery Influence the Food We Eat. Deah Berry Mitchell author of Cornbread and Collard Greens: How West African Cuisine & Slavery Influenced Soul Food. W. Marvin Dulaney Branch of ASALH D/FW $10 HERE
Feb 15 Mon 5:00 PM CST Chef Marcus Samuelsson, author of The Rise: Black Cooks and the Soul of American Food. Culinary Historians of Chicago. More information can be found HERE
Feb 16 Tue 8-9 Growing Rice: A Migration Story from Seed to Plate. Savona Bailey-McClain, JJ Johnson, Michael Twitty, and rice farmer Nfamara Badjie. MOFAD Museum of Food and Drink, NY $15 HERE￼￼￼
February 17, 12:00 PM –1:00 PM CSTGeorge Washington Carver: Inventor, Scientist, Educator. “developed hundreds of products from peanuts, sweet potatoes, and mineral clays; promoted home-canning and the addition of natural fertilizers to improve soil fertility.” Dr. Gary R. Kremer. Linda Hall Library HERE
Feb 17, 2021 6:00 PM -7:00 PM CST Know Your Black History: Tracing the African Diaspora’s Flavors and Techniques. There’s never a bad time to explore the origins and evolution of the foods we know and love, our relationships to our favorite dishes, and the ancestors who handed them down. In this special panel, we’re bringing together culinary historians and professionals to share tales of dishes, drinks, and cultural heritage stemming from Black communities across the globe.Jackie Summers, Julia Coney, Valerie Erwin, Casandra Rosario. James Beard Foundation HERE
February 18, 5:00 PM –6:00 PM CST James Hemming’s Contributions to American Cuisine. Ashbell Mcelveen founder James Hemings Society. The National Arts Club. Donation HERE
February 18, 5:00 PM –6:00 PM CST Afrimerican Foodways“will look at similar recipes that exist in the African diaspora and make the connection to similar meals in Africa.” Black Eyed Pea fritters, Acaraje (Brazil), Akara (Nigeria). Deitra Dennis. Afrimerican Culture Initiative Inc HERE
February 19, 12:00 PM –1:30 PM CST Food As Medicine. Talk and demo “that explores health & wellness in the Black community and the importance of heritage practices and food as medicine.” Orrin Williams. Sankofa Living Memories Series. Sweet Water Foundation. HERE
Feb 25 Thurs 7-8:30 PM CST The Legacy of Food Activism: A Storytelling Event. “African American ancestors paved the way for our modern-day food activism.” Therese Nelson, Chef Omar Tate, Paola Velez, The Common People Poetry Group, Korsha Wilson. MOFAD Museum of Food and Drink, NY HERE
February 26, 6:00 PM –7:30 PM CST Food For The Soul: Celebrating Our African Roots. Rich history of soul food. Chef Ameer Natson. Neptune Township NJ HERE