Why you'll want to do this
This June join food and grill enthusiasts, food editors, chefs, historians, authors and more for the virtual celebration of 20 years of National Soul Food Month.™ Launched in 2001, National Soul Food Month™ has been touted online, in print and via word-of-mouth. This is the first 20-year celebration in partnership with the Museum of Food and Drink in New York (MOFAD), it is the FIRST widespread celebration.
In June virtual programs will focus on the heritage and history of the foods and foodways of African Americans and peoples from the African diaspora. These culinary contributions have had an indelible impact on the American menu.
How It Started
Food expert, writer and number one aunt… Charla L. Draper realized traditional soul foods were foods that deserved celebration and needed to be celebrated. So, in 2001, Draper christened June National Soul Food Month. National Soul Food Month appeared for the first time in that year's Chases’ Annual Calendar of Events. The entry in Chases’ Calendar reads:
National Soul Food Month, celebrating the heritage and history of the foods and foodways of African Americans and peoples from the African diaspora. The culinary contributions of this group had an indelible impact on the American menu.
My appetite and interest in food was nurtured in a family of great cooks—both of my grandmothers had skills. Our house was always filled with the aroma of good cooking–soul foods, and scratch baking of the buttery, moist melt in your mouth pound cake created by Mom’s mother Gonga. Dad’s mother —Big Mama honed her skills in Shreveport, Louisiana and her menus included seafood gumbo, braised rabbit, and pear preserves. All of these foods were essential in creating our family food legacy.
MOFAD’s goal is to be the world’s premier food museum and a global educational resource that inspires generations of curious eaters of all ages and backgrounds.
Reserve your spot now
Your registration gives you ALL-ACCESS to each of the virtual programs, in June.
Plus, one Swag Box, mailed to you before the first program.
FYI MAILING LIST WE DO NOT SELL YOUR INFO
Thank you for your interest. Please know this list is exclusively for use with National Soul Food Month. We will not sell any of your information. Have questions or comments? We will respond in 48 hours.
June 2021 - Programs include:
Panel: Soul Food & the Media
Cooking ‘Cue: Then & Now with multiple James Beard Award winning author Adrian Miller. Miller is a and certified barbecue judge and author of Black Smoke: African Americans and the United States of Barbecue
Ribs, Tips and More Cooking Demo with Executive Chef Brian Jupiter. New Orleans, LA native Jupiter is the 2020 James Beard Awards Semifinalist for "Best Chef: Great Lakes" and co-owner of Ina Mae’s in Chicago. Chef Jup will share insider tips to help you create a pitmaster legacy of your own.
Family Table to Dessert Fame with entrepreneur Stephanie Hart, founder of Brown Sugar Baker & Confections.
Soul Food Libations and Vintners with Brian Duncan, owner of Down to Earth Wine Concepts, LLC. Chicago-based Duncan shares his expertise as winemaker and educator in choosing wine to pair with soul food options.
SAVE THE DATES
The first event is June 1, click this link to purchase tickets. Each ticket purchased includes access to ALL PROGRAMS in June. Programs will be recorded if you have a conflict with date.
Tuesday June 1, Soul Food Then and Now, Charla L. Draper, former food editor of Ebony magazine will explore the history of soul food and its role in the American menu.
Saturday June 5, 9:00AM-11:00AM (CST) Soul Food, the Media Panel: Dawn Davis Editor-in-Chief Bon Appétit; Toni Tipton-Martin Editor-in-Chief, Cook’s Country; Lolis Elie, journalist, documentary filmmaker, and author of pitmaster "Rodney Scott's World of Barbecue." Elie's television credits include the HBO series "Treme." Angela Davis, aka <"The Kitchenista" is also a panelist. Davis is an influencer, sharing her story via blog and video tutorials inspiring a new generation of savvy home cooks.
Tuesday June 8, 7:00PM-8:00PM (CST) Cooking ‘Cue: Then & Now with Adrian Miller, a James Beard Award-winning author and certified barbecue judge introducing his 2021 book, Black Smoke. Miller shares the smoke-filled story of Black perseverance, culinary innovation, and entrepreneurship. Though often unheralded, African Americans have enriched a barbecue culture that has come to be embraced by all.
Tuesday June 8, 8:00-9:00 PM (CST) Cooking ‘Cue with Tips from Chef Brian Jupiter of Ina Mae's Tavern & Packaged Goods in Chicago. Chef Jupiter will demonstrate and share insider tips on what you need to know to create a pitmaster legacy in your own family for Juneteenth and whenever the grill is fired up.
Tuesday June 15, Slimmed Down Soul, with Lauren Swann MS, RD, LDN, Registered & Licensed Dietitian and Nutrition Consultant; she is the owner of Concept Nutrition, Inc. Swann shares insight for helping you build a menu of slimmed down meal options. Whether you choose traditional, vegetarian, or vegan, this session on slimming down soul food favorites will help you eat well for good health. Swann specializes in delivering accurate nutrition messages seasoned with a passion for cultural foodways.
Wednesday June 16, Juneteenth with Chef Adrian Lipscombe owner of Uptowne Café in LaCrosse, WI. The restaurant’s wholesome fare informed by her native Texan heritage and reverence for local agriculture serves sorghum- drizzled cornbread, brisket-and-collards hash, burgers made with local grass-fed beef. Lipscombe’s talents resulted in an invitation to host the Juneteenth celebration dinner in 2019 at the James Beard House in New York. Lipscombe brings her expertise in food, farming, urban planning, and design, in sharing the Juneteenth story and its connection to her personal 40 Acres and a Mule Project preserving Black foodways.
Thursday June 17, Soul Food Libations and Vintners with Brian Duncan, owner of Down to Earth Wine Concepts, LLC. Chicago-based Duncan is highly acclaimed and recipient of four consecutive James Beard Award nominations in the national "Outstanding Wine Service" category. Duncan shares his expertise as winemaker and educator in choosing wine to pair with soul food menus along with new options from African American winemakers.
Tuesday, June 22, 7:00PM (CST) Trailblazers Setting the table with American Cuisine, Executive Chef Paul Fehribach of Big Jones Restaurant (Chicago) will share the history of Soul Food Week at the restaurant along with insights on the culinary gifts of Executive Chefs Edna Lewis and Leah Chase of Dooky Chase fame in New Orleans; he will also include Chef Joe Randall of Savannah, aka “The Dean of Southern Cuisine.”
Wednesday June 23, 7:00PM (CST) From Family to Iconic Dessert Fame - Natalie Y. Moore, WBEZ Reporter will interview entrepreneur Stephanie Hart of Brown Sugar Bakery & Confections (Chicago) as Hart shares her story of creating a confection business built on sweet things to eat. Hart's iconic Caramel Cake is so well known, Vice President Kamala Harris stopped in for a sample!
TIME CHANGE: Wednesday June 30, 2:30PM (CST) Soul Food Beyond the U.S., with Dr. Jessica Harris- Food historian and acclaimed author Dr. Jessica Harris was recently featured in the Netflix docudrama “High on the Hog.” Harris looks at the connections food brings to culture and the importance of soul food in the diaspora.
Program list will be updated with additional programs and times as needed every 48 hours.
Each $50 ticket gives you access to ALL programs and recordings in June. (Plus one Swag Box!)