From the Foodways Exhibit within the Cultural Expression Exhibition, Dr. Hyppolite shared insights on the rich food history that is showcased at the museum , which is currently the most visited museum in the world and will soon be seeing its one millionth visitor. Throughout the evening, Dr. Hyppolite dropped gems about Black food history that made us proud and eager to learn more.
Dine Diaspora was invited to the Kojo Nmandi Show to discuss ways to incorporate traditions from other cultures into the thanksgiving holidays.
On August 28th, Dine Diaspora hosted a pop-up dining experience called “Chop Bar” in Washington, DC . “Chop Bar” is a local West African phrase for makeshift small restaurants where people gather over food, music and positive vibes. This encapsulates Dine Diaspora’s Chop Bar experience where attendees enjoyed tasty bites from our featured chef — Chef Jonathan Harris.
Although attaining a formal degree was beneficial, Harris is among many black chefs who credit their innovative culinary skill set to their passion for flavors and constant pursuit to change the plight of black chefs in the culinary industry. Harris, who is of Costa Rican and African-American heritage, describes his affinity for soul food as a personal struggle.
“Let’s do lunch” is a popular one-liner heard among leaders when they meet for the first time. It’s seldom clear if this phrase is a genuine gesture or a simple act of courtesy that has become a norm in professional settings. Whether these lunches occur or not, the habitual comment highlights the role that food plays in connecting people.
![[LISTEN] Incorporating New Flavors And Traditions Into Thanksgiving Celebrations](https://images.squarespace-cdn.com/content/v1/542a1eece4b07e544a693b04/1483588252228-QH705T37EENDLKB8XDXT/Thanksgiving-Turkey-912x622.jpg)
