therese nelson

As the incomparable bell hooks wrote in 2016, ‘To truly be free, we must choose beyond simply surviving adversity, we must dare to create lives of sustained optimal wellbeing and joy.’  From creating equitable opportunities in the dairy industry, to telling the quiet parts loudly about kitchen life during American slavery, this week we round off Black History Month and head into Women’s History Month with a love letter to Black women in food who are embodying this ethos. 

Further Reading:

Pre-order your copy of “For the Culture” by Klancy Miller to celebrate the amazing contributions of Black women and femmes to American culinary history and hospitality.

Learn more about Leni Sorensen’s culinary research in her full interview on Inside Julia’s Kitchen here. 

You can find out more about Therese Nelson and Black Culinary History here. 

Listen to the full Cutting the Curd episode featuring Cheese Culture Coalition here. 

Keep Meat and Three on the air: become an HRN Member today! Go to heritageradionetwork.org/donate. 

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Today’s guest is Therese Nelson, chef and founder of Black Culinary History, an organization she started in 2008 as a way to connect chefs of color in order to preserve black heritage throughout the African culinary diaspora. She works to promote, share and preserve the legacy and work of black chefs for the next generation. Chef Nelson is a proud product of Newark, NJ where she was born and raised. She is a graduate of Johnson and Wales University and has worked in kitchens in Hilton, Marriott and the Four Seasons.

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