Episode 127: Black Food Professionals, Part 2, Guest Hosted and Curated by Scott Alves Barton

We are delighted to share our first-ever guest-hosted and curated episodes of the pod. In a 2-episode special report, educator and former chef Scott Alves Barton moderates 4 conversations among Black professionals in food. Two of the panels comprise Black chefs, one features four writers and editors, and one features two chef-farmers. Our hope is that taken together, this report helps foster a greater understanding of, in Scott's words, "what it means to be Black and professional in food." For our Black listeners, we hope these conversations resonate with you and reflect and amplify your own experiences and perspectives. Part 1 aired on our prior episode.Scott's guests for this, part 2, of this series are (in alphabetical order) Kimberly Brock Brown, Dr. Cynthia Greenlee, Dr. Jessica B. Harris, Todd Richards, Jamila Robinson, and Ellen Sweets.If you enjoyed this episode, you might enjoy these other Andrew Talks to Chefs conversations:A Talk about "The Talk"Chef Russell JacksonChef Douglass WilliamsChef Edouardo JordanAshtin BerryChef Erick WilliamsChef Roze Traore Chef Milton Abel IIAlicia MatthewsChef Mashama Bailey (part of our Philly Chef Conference Special, 2019)Chef Alexander HarrisChef Tanya HollandChef JJ Johnson Please consider supporting Andrew Talks to Chefs via our Patreon page–pledge $10 or more per month and gain access to bonus, patron-only episodes, blog posts, polls, and more. Andrew Talks to Chefs is a fully independent podcast and no longer affiliated with our former host network; please visit and bookmark our official website for all show updates, blog posts, personal and virtual appearances, and related information. THINGS YOU SHOULD KNOW:Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.We'd love if you followed us on Instagram. Please also follow Andrew's real-time journal of the travel, research, writing, and production of/for his next book The Opening (working title), which will track four restaurants in different parts of the U.S. from inception to launch.For Andrew's writing, dining, and personal adventures, follow along at his personal feed.Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!