Born in 1976 in Pharr, Texas, Gladys Martinez grew up with great respect for corn and the savvy that made it possible to sustain a business. It wasn’t long before she became a masa expert.
Adrian Miller’s The President’s Kitchen Cabinet aims to fill in the “historical silhouettes” of the black culinary figures whose influence he noted while researching his first book.
Leah Chase talks of seven decades at Dooky Chase’s Restaurant in New Orleans.
You might think that Adam Seger was ostracized for fibbing about the origins of the famed Seelbach cocktail. But that didn’t happen.
During legal segregation, guides like the Negro Motorist Green Book advised black travelers of places they could dine safely or lay their heads while on the road. My parents had their own versions of these guides in their heads, memorized after the formal end of Jim Crow.
Thirty-two years ago a newly arrived German chef demanded the best of Atlanta.
I think about food as a sort of genealogy, an act that remembers loved ones and keeps communities alive.
“If the Luna settlement had succeeded, the southeast might have become part of New Spain.”
My little tiptoe trips to Montgomery opened up a new world to me—and brought me face-to-face with one of my greatest fears.