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Juneteenth, A Culinary History Part 3

Juneteenth, A Culinary History Part 3

The following is a prerecorded radio interview done on Here on Earth: Radio Without Borders.  Juneteenth celebrations commemorate June 19, 1865 when the Emancipation Proclamation was finally enforced in the state of Texas, two and a half years after Abe Lincoln made his famous decree. We talk with professor and food writer Frederick Douglass Opie about the celebratory foods of Juneteenth, as well as the rich history of soul food in the United States and the many foods of the African Diaspora.

Guest

  • Frederick Douglass Opie, author of Hog and Hominy: Soul Food from Africa to America
  • Fabu Carter-Brisco, Madison Poet-laureate, Organizer of the Heritage Tent at the Madison Juneteenth Celebration

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Juneteenth

Juneteenth, A Culinary History Part 4

Juneteenth, A Culinary History Part 4

Juneteenth, A Culinary History Part 2

Juneteenth, A Culinary History Part 2