“A Taste of Black Freedom: Black Foodways in Baltimore and Beyond”

Scott-Bates Commons (formerly Charles Commons) Salon A & B

Thursday, February 9:

BLACK COOKBOOKS AND THE
POLITICS OF BLACK FOOD: A CONVERSATION
2:00 P.M.—4:00 P.M.

Toni Tipton-Martin
Award-winning food and nutrition journalist
and cookbook author

W. Paul Coates
Baltimore activist, Founder and Director of
Black Classics Press

David Thomas and Tonya Thomas
Executive Chef/Partner and Executive Pastry
Chef/Partner, H3irloom Food Group

*This session involves the black
cookbook exhibit, “Black Foodways:
A Culinary Diaspora.

Friday, February 10:

BLACK STUDY AND BLACK FOODWAYS
10:00 A.M.—11:45 A.M.

Marcia Chatelain
Professor of History and African American Studies,
Georgetown University

Dominique Hazzard
JHU PhD student and co-curator of Food for the
People: Eating and Activism in Greater Washington

OreOluwa Badaki
Post-Doctoral Fellow, Laurie M. Tisch Center for
Food, Education & Policy at Teacher’s College,
Columbia University

FEEDING THE PEOPLE: BLACK CHEFS
AND RESTAURANTS IN BALTIMORE
1:15 P.M.—2:45 P.M.

Damian Mosely
Head Chef, Blacksauce Kitchen

Heather Smith
Head Chef, Swill Apothecafé

ShaQuana Princess Anu Green
Partner, Dovecote Café

LAND AND FREEDOM: LAND, FARMING,
AND FOOD SECURITY
3:00 P.M.—4:30 P.M.

Denzel Mitchell
Co-Executive Director, Farm Alliance of Baltimore

Eric Jackson
Co-Founder and Servant Director, Black Yield Institute

Austen Monet-McClendon
Board Member, Black Church Food Security Network

CO-SPONSORED BY THE CENTER FOR AFRICANA STUDIES,
THE PROGRAM IN RACISM, IMMIGRATION, AND CITIZENSHIP,
AND THE ALEXANDER GRASS HUMANITIES INSTITUTE AT
JOHNS HOPKINS UNIVERSITY