Museum of Food and Drink Celebrating Juneteenth with Nicole Taylor and Osayi Endolyn

Programs Exhibitions Donate Shop FEATURED PROGRAM: Watermelon and Red Birds: Celebrating Juneteenth with Nicole Taylor and Osayi Endolyn Tuesday, June 7 at 7:00 PM ET In-Person at The Africa Center at Aliko Dangote Hall with virtual ticketing option   WATERMELON AND RED BIRDS by acclaimed food writer Nicole A. Taylor is the first cookbook to celebrate Juneteenth. As a master storyteller and cook, Taylor bridges the traditional African-American table and 21st-century flavors in stories and recipes. Join us as we recognize Juneteenth with Nicole Taylor and James Beard Award-winning writer Osayi Endolyn with a conversation that celebrates Taylor's new cookbook, which is as much about the pleasures of good food as it is heavy with the weight of history. Copies of Watermelon and Red Birds: A Cookbook for Juneteenth and Black Celebrations will be available for signature + purchase at the event from our bookstore partner, BEM.     GET TICKETS Open Now!   Purchase tickets to African/American: Making the Nation's Table. Open until June 19, 2022 at The Africa Center at Aliko Dangote Hall, this long-awaited exhibition celebrates over 400 years of African American contributions to American cuisine.   African American contributions to our nation's culinary culture are foundational and ongoing. For over 400 years, African Americans have inspired our country's food through their skill, creativity, and entrepreneurship. Black foodways have shaped much of what we farm, what we cook, what we drink, and where we eat. Purchase Tickets UPCOMING PROGRAMS TONIGHT!!! Communal Hands: The Relationship Between Black Cooks, Caterers, & Farmers Tuesday, May 31 @ 7pm ET In-person at The Africa Center with virtual ticketing option Join chef and educator Adrian Lipscombe, chefarmer and author Matthew Raiford, and James Beard Award-winning author and culinary historian Michael Twitty, as they interrogate the historical relationship between Black farmers, cooks, and caterers in terms of their mutual reliances, who they were forced to feed, and where we are today.   In-person tickets include a tasting of Veggie Rice Bowls from FIELDTRIP by Chef JJ Johnson and a glass of wine or beer.     GET TICKETS Vino Talk: Our Favorite Italian Wines From Native Grapes with Joe Campanale & Joshua David Stein Wednesday, June 22 @5:30pm ET In-person at Dabble at Conrad New York Midtown Join MOFAD for aperitivo at Dabble, where we'll be sipping a little vino with Italian wine expert, sommelier, and restaurateur Joe Campanale and acclaimed writer Joshua David Stein.   Joe Campanale's latest book, Vino: The Essential Guide to Real Italian Wine written with Joshua David Stein, is the Italian wine bible for a new generation and a comprehensive guide that is as transportive as it is deeply educational.   Campanale and Stein will discuss their new book and reveal their favorite Italian wines from native grapes.   Tickets include a wine and cheese tasting from Dabble. GET TICKETS Now is the time. Summer is here! And we can't think of a better way to celebrate than with ice cream! A former White House cook, Augustus Jackson became a Philadelphia caterer dubbed "the father of ice cream." He created many flavors and figured out the best way to transport the frozen treat. One of the city's wealthiest African Americans, he supplied ice cream to Black-owned establishments.   Each week we share the story of an African American culinary hero from our Legacy Quilt, telling the often overlooked history of the countless Black farmers, chefs, food and drink producers, who have laid the foundation for American food culture. The Quilt is part of our current exhibition, African/American: Making the Nation's Table.   Quilt block made digitally possible by Q Affect Photography LLC. What We're Consuming Winemakers are aging bottles underwater and Food52 says the result is delicious.   Modern Farmer explains why the government really does stash billions of pounds of cheese in Missouri caves.   Grub Street reports on a gun buyback, sponsored by Junior's Cheesecake.   Missoula's most in-demand kitchen is run by refugees (New York Times).   Why is every cookbook a memoir now? Bon Appetit has the answer. View this email in your browser You are receiving this email because of your relationship with Museum of Food and Drink. Please reconfirm your interest in receiving emails from us. If you do not wish to receive any more emails, you can unsubscribe here.