The Kids are Alright

Roast Sweet Potatoes Stuffed with Spiced Couscous and Yogurt by Sanura Weathers of "My Life Runs On Food."

Among my circles of friends, I straddle two styles of communication between older and younger adults. The difference in their communication approach is their perception of social media. My older friends avoid it, but they use it for networking purposes to benefit their careers. My younger friends over expose their personal lives on social media. And, when both groups discuss social issues, the divergence of opinions are apparent, but they all agree the Civil Rights Movement is evolving.

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Parade Magazine’s Community Table: A Globally-Inspired Southern Rice Pilaf and an Interview with Nicole Taylor of The Up South Cookbook

Nicole Taylor's The Southern Rice Pilaf from her "The Up South Cookbook"(Photo by ©Noah Fecks)

Nicole Taylor’s The Southern Rice Pilaf from her “The Up South Cookbook”(Photo by ©Noah Fecks)

Nicole Taylor’s The Up South Cookbook is a direct challenge to rethink the definition of Southern cuisine. As a proud southern belle in New York City, Taylor’s expanding knowledge of cultural food influences her to adapt traditional recipes. She also shares classic recipes seldom recognized outside their region, such as the Southern Rice Pilaf (see recipe below). Her recipes are globally diverse, but they’re undoubtedly Southern. In the following interview, Taylor discusses New Yorkers’ perception about Southern food and global influences.

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Parade Magazine’s Community Table: A German Chocolate Cake Soulfully Revised for the Modern Cook by GrandBaby Cakes

Jocelyn Delk Adams German Chocolate Cake

Photo © Jocelyn Delk Adams

In the back of my mind, Jocelyn Delk Adams, author and founder of GrandBaby Cakes blog, is family. I’ve never personally talked with or met her, but we’ve communicated via email or social media on several occasions. Her messages are as sweet as her blog, which is full of comfort, down home, Southern desserts with a few savory dishes between the cake recipes.

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Appetizing Thoughts: Warm Up to a Cup of Gullah Girl Tea

Gullah Girl Tea Strawberry Ginger Tea | Photo Credit: Gregory Costanzo

Gullah Girl Tea Strawberry Ginger Tea | Photo Credit: Gregory Costanzo

When South Carolina native, now New Yorker, Charmaine Bee, of Gullah Girl Tea reached out to MyLifeRunsOnFood.com about her Kickstarter campaign to raise funds for equipment and supplies to accommodate her growing business, I instantly became one of her many cheerleaders. Bee’s healing tea blends have whimsical names in tribute to her childhood memories in South Carolina. In the interview below, Bee reminisces about her family and Gullah culture, discusses health concerns in our community and talks about her Kickstarter campaign. Make a pot of tea and read below to learn more about Gullah Girl Tea.
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Kwanzaa Culinarians 2014: Cacao Benne Cookies

Cacao Benne Cookies

Make a pot of tea or coffee, light a candle, grab a comfortable seat, and plate a few cacao benne (pronounced benny) cookies. How was your year? Since the time I’ve learned 14 isn’t my favorite number, I’ve cautiously waited for the year of 2014. It’s a painfully honest number. And, when the clock turned 2014 in the midnight hour on January first, I said a silent prayer. God help us. And, as I’ve imaged, this year is a roller coaster of emotions. Russia. Israeli-Palestinian conflict. Ebola in West Africa. Mike Brown and other victims of the police. Family members passing. By the time summer arrived, my stomach was jumping to the tune of “War” sung by The Temptations. Since the beginning of human relationships, I’m sure there’s a country or region involved in war somewhere around the globe. Perhaps, due to my sensitivity to 14, this year’s wars and conflicts deeply troubled me. It’s 2014 communicating, “War… What is it good for?… absolutely nothing…”

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