My father was a proud Black activist and food lover, a man who would casually quote civil rights leader Medgar Evers and then wave me over to taste a freshly sauteed clam. To my supreme mortification,...
Black Food, Identity, and Perfect Sourdough: Curated by Tastemaker Anela Malik
From my own sourdough recipes to vital reads on identity, media, and culture, this collection attempts to showcase a diverse array of Black perspectives and highlight important issues Black and other marginalized food folks face. I hope you'll approach it as a starting point to cooking and baking some of the traditions of Black food folks, as well as an entree into deeper conversations about equity and representation in food.
A Multitude of Black Perspectives
Anela Malik is the founder of food blog Feed The Malik, an influencer, sourdough baker, and writer who focuses on telling complex, diverse stories through food. She's been featured in and written for numerous publications including The Washington Post and is known for her work to promote Black-owned restaurants in the DC region. Anela is currently writing a book about Black American food traditions.
Recently, a respected Black intellectual commented on Twitter that the Black community continues to cling to the legacy of the one-drop rule and …
Between the end of Reconstruction—which lasted from the Emancipation Proclamation until 1877—and the latter half of the 20th century, an estimated 5 …
February marks the kickoff of Black History Month, a 50-plus-year-old tradition celebrating Black culture. After gaining traction on college campuses in the late 1960s, Black History Month was recognized...
When Klancy Miller launched her fundraising campaign for For the Culture in December 2019, the food media world took notice. With the mission of “A magazine celebrating Black women and femmes in food wine,”...
The oldest cliché of the food world is a simple one: Food brings people together. It’s a warm maxim that could serve as the slogan for a farming cooperative or a brand of prepackaged frozen meals. At dinner...
Eight years ago, Auzerais Bellamy landed what she thought was a big break: a stint as a stagiaire, or apprentice, at the French Laundry, Thomas Keller’s world-renowned restaurant in the Napa Valley. She...
Sourdough, Three Ways
From cornbread and biscuits that use up excess starter, to bagels with a golden-brown crust and a light and chewy inside, there's so much you can do with sourdough.
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