The Food That Makes Us
from With Good Reason Hosted by Virginia Humanities
Gumbo, BBQ, and biscuits–what makes Southern food Southern? Caity Finlayson (University of Mary Washington) talks about the fusion of cultures–African food brought by enslaved people, British and French food brought by early European colonists–that created a mouthwatering Southern cuisine. And: For indigenous communities in the Canadian Arctic and Sri Lanka, hunting and gathering is still a main source of food. Eranga Galappaththi (Virginia Tech) is working with these communities to address how climate change is affecting their food sources. Later in the show: Recipes from home can comfort us and connect us, both to the past and to the present. Suryani Omar is the Program Manager at Mozaic, a nonprofit that works with refugees and asylum seekers. She’s collaborating with some of the women Mozaic serves to write a cookbook of stories and recipes from their homes.
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