Culinary Traditions & Food Ways

Culinary Traditions and Food Ways covers issues and topics that explore the cultural, social, and economic practices relating to the production and consumption of food; and the flow, culture, traditions, and histories behind them.

The hands behind our food | Photo + Story

Behind every morsel of food are hands that cultivate the crops and culture to mold the methods that make them. In this photo story, we give face to those who harvest, cultivate and prepare food for the people.

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Deeper than pound cake: How a dessert took me on a journey of becoming a chef

For me, the story of the pound cake has two origins: one from the Brits, and the other traces itself to the lineage of women chefs who birthed me. 

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Pound cakes for the people: Meet Chef Cassandra who raised over $2k in a few days selling sweets

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Chef Cassandra wanted to evoke change, and do it for a worthy cause: Ark Republic. So she joined the #BakersAgainstRacism campaign to raise over $2k by selling her grandmother’s famous Georgia pound cakes. Now the orders cannot stop coming in.

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Oh Boya: If it’s Goya, it has to be no good

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In the news for its CEO’s excessive groveling, Goya Foods finds itself in a pickle. 

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Corey Lea tackles US meat shortage by taking network of ranchers to digital platform

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Cattle rancher and cowboy, Corey Lea made a commitment to continue to bring economic justice and US homegrown food to our plates. 

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What’s your Juneteenth dinner? Chef Cassandra shares a meal from her family archives

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Juneteenth was a concept brought to Georgia from Texans. Here’s a comprehensive dinner that speaks to the complexity of my region of southern culture through sumptuous dishes.

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The fate of Black BBQ in the midst of Covid-19 | Southern Perspective: Culture + Food + Tradition series

In the midst of what may be the equivalent to the worst economic fallout since the Great Depression, will the Covid-19 crisis, aka CoronaVirus, decimate the legacy of 100 percent, black-owned barbecue joints?

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33 farmers offering locally-raised beef, poultry and pork when commercial meat plants shutter

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Three butchers preparing meat,cuts of meat to sell at a butcher's shop

Residuals from the meat industry’s work stoppage are showing on the shelves of empty grocery stores across the country. Now shoppers are saying that the meat shortage moved from imminent to a present reality. 

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Cherokee Nation stores heirloom seeds in Svalbard seed vault, first US Native nation

Cherokee Nation. Photo from Cherokee Nation official IG page

Seeds contain DNA, which have stories. The Cherokee Nation has found innovative ways to preserve those stories by storing important indigenous food crops.

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Chef Joyce Chen brought cutting-edge techniques and branding to the American culinary industry

Five things you need to know about Chinese American celebrity chef, Joyce Chen who revolutionized American cooking.

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