Setting the Table Whetstone Radio

For the season finale of Setting the Table, Deb explores one of her favorite topics, Black bakers and baking. From biscuits to yellow cake, baking has always been a huge part of Black foodways. On this episode, Baker and cookbook author Cheryl Day shares her thoughts on the legacy of Black bakers and preserving recipes, then chef, baker, and TV personality Carla Hall joins us to share her thoughts on biscuits, and representing Black baking in media.
Setting the Table is part of the Whetstone Radio Collective. Learn more about this episode of Setting the Table at www.whetstoneradio.com, on IG and Twitter at @whetstoneradio, and YouTube at /WhetstoneRadio.

During the civil rights era, Black women to used their skills as chefs and cooks to support social movements in this country. On this episode, Deb is joined by scholar and writer Suzanne Cope to explores the legacies of two such heroes, Aylene Quin, who helped feed and support the Civil Rights movement in Mississippi, and Cleo Silvers, who helped create the Black Panther Party's Free Breakfast for Children program. Deb also checks in with Arley Bell, a millenial baker who believes she can make a difference in food and activism though her beautifully decorated cakes and pastries.Setting the Table is part of the Whetstone Radio Collective. Learn more about this episode of Setting the Table at www.whetstoneradio.com, on IG and Twitter at @whetstoneradio, and YouTube at /WhetstoneRadio.

One of the lasting effects of the Great Migration is the movement of Black foodways, and one of the best examples of this movement is barbecue. On this episode, Deb explores the legacy of Black barbeque in Los Angeles with food journalist Mona Holmes and BBQ pitmaster Lonnie Edwards.
Setting the Table is part of the Whetstone Radio Collective. Learn more about this episode of Setting the Table at www.whetstoneradio.com, on IG and Twitter at @whetstoneradio, and YouTube at /WhetstoneRadio.
Read the full transcript here: https://www.whetstonemagazine.com/stt8-transcript

On this episode, we take a deeper dive into the time-honored American tradition of Barbeque and its beginnings in Virginia by exploring the history of early pitmasters and the barbecue traditions that spread throughout the South and beyond with food historians Adrian Miller and Joshua Fitzwater.Setting the Table is part of the Whetstone Radio Collective. Learn more about this episode of Setting the Table at www.whetstoneradio.com, on IG and Twitter at @whetstoneradio, and YouTube at /WhetstoneRadio.
Read the full transcript here: https://www.whetstonemagazine.com/stt7t-transcript

Where does Black food go from here? How are today’s chefs pushing the narrative of Black food forward? This episode takes a look forward be talking to prominent chefs on the cutting edge of African American cuisine. Food influencer Scotty Scott and chef Adrienne Cheatham share their influences and visions for what Black food can be, with a foreword from Washington Post food writer Aaron Hutcherson.
Setting the Table is part of the Whetstone Radio Collective. Learn more about this episode of Setting the Table at www.whetstoneradio.com, on IG and Twitter at @whetstoneradio, and YouTube at /WhetstoneRadio.
Read the full transcript here: https://www.whetstonemagazine.com/stt-5-transcript

Down home cooking, also known as soul food, is African American cuisine stemming from the days of enslavement, spread throughout the country through the Great Migration, and enjoyed everywhere as comfort food. This episode explores the complicated relationship between Black chefs and soul food. Chef & culinary historian Therese Nelson shares her thoughts on soul food as a concept, and then chefs Chris Scott and Mashama Bailey share their individual experiences with making soul food.
Setting the Table is part of the Whetstone Radio Collective. Learn more about this episode of Setting the Table at www.whetstoneradio.com, on IG and Twitter at @whetstoneradio, and YouTube at /WhetstoneRadio.
Read the full transcript here: https://www.whetstonemagazine.com/stt-5-transcript