Habari Gani? Celebrate Kwanzaa with Senegalese Chicken Thighs with Red Palm and Coconut Rice by Pierre Thiam
In a Q&A with Pierre’s Thiam of “From Senegal: Modern Senegalese Recipes from the Source to the Bowl,” learn more about Senegal and get the recipe for his Chicken Thighs served with Red Palm and Coconut Rice.
When Washington, D.C. Chef Jawanza Zulu sees a recipe or watches a food show featuring chicken, beef, pork, duck or desserts, he imagines how the food, its flavors and textures, can … Continue reading
MILK NOT JAILS is a volunteer-run, grassroots campaign working to build a new urban-rural alliance in New York State. We are urban and rural people, prison justice activists, farmers, artists, … Continue reading
There’s vegan soul food we pretend taste good. Then, there’s vegan soul food that actually does taste good, because it’s cooked with soul…from the earth… from the heart. That’s Bryant … Continue reading