African American Culinary Traditions w/Hosts Dr. Sheryl Brissett Chapman & Chana Brissett Shinegba
African American Culinary Traditions was presented February 28, 2023. The discussion was facilitated by mother/daughter hosts Dr. Sheryl Brissett Chapman and Chana Brissett Shinegba featuring a diverse array of community members sharing their food memories and family culinary traditions.
They will be joined by an array of community members sharing their own food memories. Panelists included:
Cherri Branson, Lawyer & Community Leader
Brenda Bunting, Award-winning Poet & Spoken Word Artist
Ray Fudge, Photographer & US Veteran
Sharon Lee Minor, Phd, Artist
Patricia Tyson Saxton, Community Leader
Miles Spicer, Blues Artist
Haywood Turnipseed, Comic
Wanda Whiteside, Director of Live Garra Theatre
Sheryl Brissett Chapman (Seck), since 1991 serving as executive director, The National Center for Children and Families, was born during the Jim Crow Era in rural South Carolina to a family whose roots transcended slavery and was intertwined racially with white and indigenous folks. Although her parents migrated north when she was quite young, she reports being raised up South in Boston, and the most powerful aspect was the southern food that embraced her large, expansive, extended family even as it relocated. This passion for the food of her people has been incorporated in all facets of her professional career, addressing food insecurity with the poor, food accessibility for those who are quarantined in high- risk Black communities due to COVID, and establishing a NBA Foundation sponsored culinary workforce training program for youth who are abandoned or homeless. Dr. Chapman, in addition to an expansive professional career, including authorship, international presentation and consultations, and teaching for over 30 years at the Howard University School of Social Work, has cared for two aging parents and reared five children in Downtown Silver Spring. She is the extraordinarily proud grandmother of four, and her family's close ties are reinforced by family gatherings fueled by recipes passed down and the joy of connecting.
Chana Brissett Shinegba, Chapman's first-born daughter, has dedicated over 20 years to the hospitality industry, currently serving as the Director of Client Relations for one of the top premier catering companies, RSVP Catering, in the Washington, DC, area. Her strong networking and business development background has allowed her to excel in building and cultivating relationships with clients, consistently exceeding their expectations. Chana's love for culinary art is deeply ingrained in her memories, from her Southern grandmother's incomparable fried chicken and collard greens to her Afro-Caribbean grandfather's braised tongue with mustard, rice, and peas. Especially her mother's homemade peach cobbler, served fresh and hot from the oven, holds a special place in her heart as a decadent example of loving tradition. According to Chana, her life is defined by her familial connections and the memories shared through communal feasts. The stories of her ancestors and living family accentuate her appreciation for the culinary arts and the importance of culture and custom. Having spent most of her life in the Nation's Capital, Chana deeply appreciates the diverse cultural influences in the local neighborhoods, particularly in their live music and cuisine. She also has a passion for writing, showcased in her first published novel set to be released soon.
BFDS EP 5 - Bermuda Foodways
The fifth installment of the Bermuda Folklife Documentary Series, originally released in 2012. This episode informs us on the Bermuda culture of cooking. We also take a look at some Bermudians where cooking is their passion and learn a bit about their past life which lead them in this direction.
Raw Food - Sylvia's Vegan Kitchen! Episode 5 - Raw Vegan Date Nut Torte!!!
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Raw food and healthy vegan yummies of all kinds! Watch this entertaining episode of Sylvia's Vegan Kitchen to get tips and recipes for a raw food, plant based diet! Today's raw food recipe for Raw Vegan Date Nut Torte is taken from Alissa Cohen's Living on Live Food book. The recipe is as follows:
2 cups raisins
2 cups walnuts
1. In a food processor, combine raisins and walnuts and blend until well blended and moist. (This will take a few minutes and you may see it forming a ball. Just make sure the raisins come out looking like a fudgy mixture and are not still grainy)
2. Remove from processor and mold onto a plate in a round circle about 1 1/2 inches thick.
Frosting:
1 cup dates, pitted and soaked
1/2 lemon, juiced
1. In a food processor, combine dates and lemon juice until smooth and creamy.
2. Spread the frosting on top of the torte.
Note: I like this served at room temperature as the frosting and torte are still sticky, but if you want a firmer texture that will be easier to slice, refrigerate it for a few hours.
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INGREDIENTS:
Jackfruit kesari
rava, sugar, jackfruit,milk, ghee, cashew, raisins.
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jaggery, jackfruit, coconut milk , ghee, coconut pieces, cashew.
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