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Foodie Uplift: Exploring African, Caribbean, and Southern U.S. flavored dishes like plantains, oxtail pepper pot, and couscous with roasted
Two-time Emmy and Three-time NAACP Image Award-winning, television Executive Producer Rushion McDonald interviewed Chef Marcus Samuelsson. Interviewed centered around his book: 📘 The Rise: Black Cooks and the Soul of American Food Here are the key highlights: 🍽️ About the Book
- Purpose: To celebrate and document the legacy, creativity, and cultural impact of Black chefs in America.
- Structure: Divided into five chapters — Next, Remix, Migration, Legacy, Origin — each exploring different aspects of Black culinary history and innovation.
- Unique Feature: Includes profiles of 40 Black chefs and food storytellers, plus a directory of 200+ Black chefs and food writers with their Instagram handles — a first-of-its-kind resource.
- Black Culinary Legacy: From enslaved cooks to modern food innovators, the book traces the deep roots and wide influence of Black food culture.
- Diaspora Influence: African, Caribbean, and Southern U.S. flavors are explored, including dishes like plantains, oxtail pepper pot, and couscous with roasted figs.
- Food as Activism: Highlights figures like Georgia Gilmore and chefs who supported civil rights movements through food.
- Coconut Fried Chicken
- Oxtail Pepper Pot with Dumplings
- Couscous with Roasted Figs
- Sweet Wild Berry Jam
- Hot Water Cornbread (Hoecakes)
- Gumbo à la Leah Chase (without a roux!)
- Shrimp & Grits with Piri Piri Sauce
- Rashawn shares personal stories tied to food, family, and culture — from wild berry picking in Texas to his wife’s Belizean roots.
- Marcus emphasizes the importance of authorship and ownership in Black culinary contributions.
- They discuss the need for healthier eating, environmental awareness, and economic empowerment through food.
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By Peter MutuaTwo-time Emmy and Three-time NAACP Image Award-winning, television Executive Producer Rushion McDonald interviewed Chef Marcus Samuelsson. Interviewed centered around his book: 📘 The Rise: Black Cooks and the Soul of American Food Here are the key highlights: 🍽️ About the Book
- Purpose: To celebrate and document the legacy, creativity, and cultural impact of Black chefs in America.
- Structure: Divided into five chapters — Next, Remix, Migration, Legacy, Origin — each exploring different aspects of Black culinary history and innovation.
- Unique Feature: Includes profiles of 40 Black chefs and food storytellers, plus a directory of 200+ Black chefs and food writers with their Instagram handles — a first-of-its-kind resource.
- Black Culinary Legacy: From enslaved cooks to modern food innovators, the book traces the deep roots and wide influence of Black food culture.
- Diaspora Influence: African, Caribbean, and Southern U.S. flavors are explored, including dishes like plantains, oxtail pepper pot, and couscous with roasted figs.
- Food as Activism: Highlights figures like Georgia Gilmore and chefs who supported civil rights movements through food.
- Coconut Fried Chicken
- Oxtail Pepper Pot with Dumplings
- Couscous with Roasted Figs
- Sweet Wild Berry Jam
- Hot Water Cornbread (Hoecakes)
- Gumbo à la Leah Chase (without a roux!)
- Shrimp & Grits with Piri Piri Sauce
- Rashawn shares personal stories tied to food, family, and culture — from wild berry picking in Texas to his wife’s Belizean roots.
- Marcus emphasizes the importance of authorship and ownership in Black culinary contributions.
- They discuss the need for healthier eating, environmental awareness, and economic empowerment through food.