The 165th Anniversary of The Weeping Timeis being commemorated Thursday, February 29th - Sunday, March 3rd. More information on the commemoration weekend can be found on Friday, March 1st. There will be a luncheon at the Beach Institute where the discussion will include information on Gullah Geechee foodways and how Food is Commemoration in our communities. Chefarmer Matthew Raiford of Strong Roots 9 the Gailliard Family Farm and author of Bress ‘n’ Yam: Gullah Geechee Recipes from a Sixth Generation Farmer joins us today to speak about the luncheon and how recipes and foodways were passed down. Chefarmer Matthew Raiford, welcome back to The Local Take.
I asked Chef Raiford about his cookbook Bress ‘n’ Yam, which translates to Bless and Eat in the Gullah Geechee language and Ghana. He speaks about the Gullah Geechee traditions taken from the West Coast of Africa. He explains that the Gullah Geechee Corridorgoes from Jacksonville, Florida, to Wilmington, North Carolina.From the barrier islands to the lands adjacent to them.
The lunch menu for Food as Commemoration includes his Zaatar Chicken, which melts in your mouth. I asked him about the recipe. He speaks about the spice blend that includes sumac and marjoram that his grandmother used.
Strong Roots 9, the name of his culinary endeavor, comes from an oak tree on the family farm with, strong roots. The number 9, or esan, is spiritually significant to the Yoruba people.
On March 1st at 11:30AM Food As Commemoration will occur at the Beach Institute in Savannah, Georgia. To attend or sponsor a senior or student’s attendance, contact Kiplyn Primus
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