The Messy Epicure

Author: Jason Horn

Taking on everything messymorally, ethically, politicallyin food and drink.
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Language: en

Genres: Arts, Food

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Episode 4: Amethyst Ganaway on the Baggage of "Southern" Food
Episode 4
Thursday, 30 July, 2020

Born and raised in North Charleston, S.C., Amethyst Ganaway has been working as a chef for more than 10 years, and she’s recently started sharing her knowledge as a food writer as well. On this episode, Amethyst and I talk about who decides what’s “Southern,” a recent shake-up in the influential Southern Foodways Alliance organization and her experiences as one of comparatively few Black women working in restaurant kitchens. LINKS Amethyst’s website: https://www.geecheegordita.com/ Follow Amethyst @ExcuseMyFly on Twitter: https://twitter.com/ExcuseMyFly Oxford Food Symposium: https://www.oxfordsymposium.org.uk/ The New York Times’ Southern Foodways Alliance story: https://www.nytimes.com/2020/06/29/dining/john-t-edge-southern-foodways-alliance.html?searchResultPosition=1 Who Owns Southern Food? by Tunde Wey & John T. Edge: https://www.oxfordamerican.org/magazine/item/870-who-owns-southern-food Dr. Cynthia Greenlee: https://www.cynthiagreenlee.com/ Gullah Gourmet: https://www.gullahgourmet.com/ Geechie Boy grits: https://geechieboymill.com/ Amethyst’s latest story, for Food & Wine: https://www.foodandwine.com/news/black-communities-food-as-protest Chef Mashama Bailey’s foie gras and grits come from her restaurant The Grey in Savannah, Ga.: https://thegreyrestaurant.com/ Theme music: Upbeat Forever by Kevin MacLeod Link: https://incompetech.filmmusic.io/song/5011-upbeat-forever License: http://creativecommons.org/licenses/by/4.0/