Beloved Black cookbooks for Juneteenth.
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It’s the second year that Juneteenth has been a federal holiday — which means it’s getting the full summer holiday treatment: sales on appliances, branded merchandise, and for some, a day off of work. But on this episode, we’re talking about the origin of the holiday — and the traditions that keep its history alive for Black folks around the country.
To do that, we spoke to Rafia Zafar, a food historian who helped illuminate some of the connections between what people eat on special occasions and Black history. We also heard from a Texas chef for whom Juneteenth is a day of celebration, yes — but also a day of service.
Finally, we talked to Nicole A. Taylor — another chef whose new Juneteenth cookbook, Watermelon and Red Birds — gets even more into the food culture that surrounds Black celebrations. For more of that conversation, you can check out this Q&A with Taylor. In it, she shares a recipe for a Sweet Potato Spritz.
Felecia Phillips Ollie DD (h.c.) is the inspiring leader and founder of The Equality Network LLC (TEN). With a background in coaching, travel, and a career in news, Felecia brings a unique perspective to promoting diversity and inclusion. Holding a Bachelor’s Degree in English/Communications, she is passionate about creating a more inclusive future. From graduating from Mississippi Valley State University to leading initiatives like the Washington State Department of Ecology’s Equal Employment Opportunity Program, Felecia is dedicated to making a positive impact. Join her journey on our blog as she shares insights and leads the charge for equity through The Equality Network.
