Skip to content
Search
Cuisine Noir Magazine
Support Our Work - Donate
Support Our Work - Donate
  • Food & Drink
  • Travel
  • Lifestyle
  • Recipes
  • Book Grub
  • CN Review
  • Marketplace
  • Print
  • Events
  • More
    • The Culinary Scoop (blog)
    • Black Wineries
    • Videos
    • Donate
Cuisine Noir Magazine
  • Food & Drink
  • Travel
  • Lifestyle
  • Recipes
  • Book Grub
  • CN Review
  • Marketplace
  • Print
  • The Culinary Scoop (blog)
  • Events
  • Black Wineries
  • Videos
Support Our Work - Donate
Support Our Work - Donate
Search
Cuisine Noir Magazine
Support Our Work - Donate
Support Our Work - Donate
  • Food & Drink
  • Travel
  • Lifestyle
  • Recipes
  • Book Grub
  • CN Review
  • Marketplace
  • Print
  • Events
  • More
    • The Culinary Scoop (blog)
    • Black Wineries
    • Videos
    • Donate
Cuisine Noir Magazine
  • Food & Drink
  • Travel
  • Lifestyle
  • Recipes
  • Book Grub
  • CN Review
  • Marketplace
  • Print
  • The Culinary Scoop (blog)
  • Events
  • Black Wineries
  • Videos
Support Our Work - Donate
Support Our Work - Donate

National Soul Food Month Celebrates 21 Years with Programming at MOFAD

National Soul Food Month - Southern-style black-eyed peas
Pictured: Southern-style black-eyed peas | Photo credit: Candice Bell
June 13, 2022
CN Staff
Share this article
       

This June marks the 21st annual recognition of National Soul Food Month, focusing on the heritage and foodways of African Americans and peoples from the African diaspora.

Join food and grill enthusiasts, food editors, chefs, historians, authors and more for the virtual celebration of 21 years of National Soul Food Month™. This virtual program series will focus on African American foodways Past, Present, and Future.

The virtual celebration is in partnership with the Museum of Food and Drink (MOFAD) in New York, currently hosting the exhibition “Africa/American:  Making the Nation’s Table,” at The Africa Center. This exhibition depicts the story of the contributions African Americans have made in creating the American menu.

The founder of National Soul Food Month is culinary influencer Charla L. Draper, a former food editor of Ebony and Southern Living magazines. Draper notes, “It is important to share the stories of our culture, history, and our contributions, ensuring that we keep soul food on the table.”


The series will launch with Deb Freeman, writer and host of the acclaimed podcast from the Whetstone Radio Collective, “Setting the Table,” which focuses on African American Food and Foodways.  The virtual series will include programming in June from Hebni Nutrition Consultants on “Slimmed Down Soul,” and “Seeds to Sustainability,” with chefs Tia and Matthew Raiford of Gilliard Farms, owned by the Raiford family for more than 100 years. Stephanie Hart owner of Chicago’s Brown Sugar Bakery and Confections will also share tips on baking expertise and entrepreneurship.

RELATED: Celebrity Chef Razia Sabour Honors Soul Food’s History with Competition Win

Food is culture and the culture of African Americans is woven into the fabric of the American menu.  From the innumerable folks whose creativity, skills and mother wit led to industry-changing industrial innovations such as Norbert Rillieux, George Washington Carver or Frederick McKinley Jones; to media personalities like Nancy Green or Lena Richards, the first Black woman to host her own television cooking show or Lucille B. Smith who created the first hot roll biscuit mix.  The list of those who contributed to this American cuisine is long and in June we will celebrate some of them, marking 21 years of National Soul Food Month, looking at the Past, the Present and the Future.

For more information, visit www.nationalsoulfoodmonth.com. Purchase tickets via Eventbrite for the series of virtual programs; tickets are $50 per ticket. Each ticket will provide access to the entire series of weekly programs in June.

The National Soul Food Month™ programs will be recorded, and the link will be provided to registered guests. Each participant will receive a swag box through the mail. A donation from the tickets will be made to non-profits providing educational resources focusing on culinary contributions of African Americans, and developing culinary life skills in youth.

Donations from the 2021 program were made to the McCormick-Pedersen Boys & Girls Club Cooking Program and My Block, My Hood, My City Explorers program.

 

Content provided by Charla Draper.

logo
Food Advertisements by

  • Celebrity chef and The Great Soul Food Cook-Off Champion Razia Sabour
    under Black Chefs, Food & DrinkCelebrity Chef Razia Sabour Honors Soul Food’s History with Competition Win
  • Blueberry Recipes for summer
    under Food & DrinkBush to Kitchen: Blueberry Recipes To Try This Summer
  • Vegan Soul Food founder, Dr. Brook Brimm
    under Food & DrinkDr. Brooke Brimm Drops Vegan Knowledge on the Culture
  • Patrice Cunningham, Chef & Owner of Tae-Gu Kimchi
    under Black Chefs, Food & DrinkChef Patrice Cunningham’s Tae-Gu Kimchi Offers a Fresh Take on a Korean Tradition
logo
Food Advertisements by
Share this article
Share on facebook
Share on twitter
Share on linkedin
CN Staff

A diverse group of global journalists who love to write and talk about all things food, wine and travel.

Related Articles

Loading...
Chef and author Roberta Cooper Brown - African cuisine
Black Chefs Food & Drink

African Cuisine Made Mainstream: Roberta Brown Cooper’s Sumptuous Culinary Journey Across Regions

Food & Drink

Ciara and Rice Krispies Treats Partner for Summertime Song and Music Video

Chef and author Zoe Adjonyoh
Black Chefs Featured Food & Drink West African Foods

Coming to America Revitalizes Chef Zoe Adjonyoh’s Mission to Decolonize the Food World

Be the first to know about the latest online, industry updates, world news, events and promotions that connect the African diaspora through food, drink and travel.

    • About Us
    • Contact Us
    • Advertising
    Menu
    • About Us
    • Contact Us
    • Advertising

    #IAmCuisineNoir

    This site participates in affiliate programs. See our full disclosure for more information.

    © 2022 The Global Food and Drink Initiative d/b/a Cuisine Noir Magazine. Privacy
    Site by ACS Digital

    Any unauthorized duplication, download or reprint of images or content from this website for promotional or commercial use is strictly prohibited without written permission from The Global Food and Drink Initiative. Violators will be prosecuted to the full extent of the law. Trademark pending.

    YES!  We’re excited you are signing up too!  

    Get ready to receive our weekly newsletter about:

    • New articles online
    • World news and industry happenings throughout the African Diaspora
    • Mouthwatering recipes
    • Promotions and giveaways

    Right in your inbox!