Slow Food goes SOUL food in this featured discussion of African-American food heritage, the history of race in the back-of-house, and modeling pride and dignity for future generations of cooks. Adrian Miller, a self-proclaimed “recovering lawyer and politico, who turned into a food writer” has shed light on the narrative of soul food not as poverty food, but as culinary creativity. Along side Adrian Miller, chef Kevin Mitchell brings to the table his extensive thesis research on enslaved cooks (“From Black Hands to White Mouths”), as well as his dedication to moving food from the fresh market to a white tablecloth.
Slow Food Summits offer the opportunity to explore Where Tradition Meets Innovation and current topical issues related to good, clean and fair food. Each summit starts with a one hour talk followed by a 30-minute social gathering over small bites and/or beverages that relate to the talk.