This week we’re headed down South to investigate the culinary and cultural traditions of Southern Cooking. From Native American peoples to slavery, many elements have contributed to the rich history in Southern cooking today, all interwoven in sociopolitical relationships. In the first half of the show Cristina talks with Soul Food Scholar, Adrian Miller about African heritage food, the differences between Soul Food and Southern Food and so much more. Later, Cristina talks with Natalie Keng, owner of Keng’s Chinese Southern Belle, about growing up as a Chinese American woman in the South, supporting diversity, and the movement to protect Asians and Asian Americans from hate crimes. We’ll also hear from listeners who tell us about their favorite Southern dishes.
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