This is the second week we're talking about the book, Black Food Matters. A collection of interdisciplinary articles written or compiled by Ashanté M. Reese and Hanna Garth

We decided to split this up and talk about it over two episodes because this book is an important set of voices sharing the tangible intersection of systemic racism, power, and food culture.

This week Court thoughtfully covers the topics around cultural appropriation and food justice on the restaurant scene.

These are the chapters we talk about:

6 - Soul Food Gentrification: Food, Racial Heritage Tourism, and the Redevelopment of Black Space in Miami by Billy Hall

7 - “Preserve and Add Flavor”: Barbecue as Resistance in Memphis by Kimberly Kasper

8 - Sisters of the Soil: Urban Agriculture in Detroit by Monica M. White

9 - Race, Land, and the Law: Black Farmers and the Limits of a Politics of Recognition by Willie J. Wright, Tyler McCreary, Brian Williams, and Adam Bledsoe

10 - The Mango Gang and New World Cuisine: White Privilege in the Commodification of Latin-American and Afro-Caribbean Foods by Judith Williams

11 - Afterword: Problematizing the Problem by Psyche Williams-Forso