Edible Michiana Holiday 2022

FOOD THAT FEELS LIKE HOME

A CONVERSATION ABOUT BLACK FOOD TRADITIONS

EDITED BY Lisa Barnett de Froberville ILLUSTRATIONS BY Rebecca Daublin

Like any rich food culture, Black food is not a monolith. While preparing for this forum, Dr. Dé Bryant, professor at Indiana University South Bend, reminded me of the many threads running through this complex culinary cloth: traditions from Africa and the American South, of course, and also from the Caribbean, the Muslim community and recent immigrants from all over the globe. She graciously agreed to moderate a diverse

panel of locals sharing their stories about family, meaning and identity in Black food traditions. The conversation was edited and condensed for this article. Many wonderful parts, including a discussion about sweet potatoes/ yams and about East andWest African cooking, had to be left out. To read the full transcript online, go to ediblemichiana.com/blackfood .

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| HOL IDAY 2022