Join us for an enlightening conversation with Toni Tipton-Martin and Chef Pierre Thiam moderated by Stephen Satterfield about their new books Jubilee: Recipes from Two Centuries of African-American Cooking: A Cookbook and The Fonio Cookbook: An Ancient Grain Rediscovered, respectively.

The conversation will be followed by a book signing and reception with recipes from each author’s books.

We will also have their other books available—The Jemima Code: Two Centuries of African American Cookbooks, Yolele! Recipes from the Heart of Senegal, and Senegal: Modern Senegalese Recipes from the Source to the Bowl. The MoAD LIT bookstore will feature a selection of food and cookbooks curated by Bryant Terry for one-stop holiday gift shopping.

Panel Bios

Toni Tipton-Martin is an award-winning food and nutrition journalist who is busy building a healthier community through her books, classes, and foundation. She is a James Beard Book Award winner and has appeared as a guest judge on Bravo’s Top Chef. In 2016, Toni was featured on CBS Sunday Morning’s annual Food Show; in the anthology, Best Food Writing of 2016; and in Aetna’s 35th Annual African American History Calendar.

She received Notable Mention in The Best American Essays of 2015.

Former First Lady Michelle Obama invited Toni to the White House twice for her outreach to help families live healthier lives, and in 2014 she earned the Southern Foodways Alliance John Egerton Prize for this work. With the Egerton Prize as seed money, Toni hosted Soul Summit: A Conversation About Race, Identity, Power and Food, an unprecedented 3-day gathering that invited writers, scholars, authors, chefs, students and anyone interested in food justice to come together and celebrate African American Foodways.

Toni is a member of the James Beard Awards Committee, Oldways African Heritage Diet Pyramid Advisory Committee, Les Dames D’Escoffier Washington, D.C. Chapter, and Jack and Jill of America, Inc. She is a co-founder and former president of Southern Foodways Alliance and Foodways Texas. Toni is a graduate of the University of Southern California School of Journalism. She and her husband are restoring a 19th Century rowhouse, one of the “Painted Ladies” in Baltimore’s historic Charles Village. She is the mother of four.

Pierre Thiam is a chef, author, and social activist best known for bringing West African cuisine to the global fine dining world. He is the Executive Chef of the award-winning restaurant Nok by Alara in Lagos, Nigeria and the Signature Chef of the 5-star Pullman Hotel in Dakar, Senegal. He is also the executive chef and co-owner of Teranga, a fast-casual food chain from New York City.

His company Yolélé Foods advocates for smallholder farmers in the Sahel by opening new markets for crops grown in Africa; its signature product, Yolele Fonio, is found in Whole Foods, Amazon, and other retailers across America.

Born and raised in Dakar, Senegal, Thiam’s cooking style is at once modern and eclectic, rooted in the rich culinary traditions of West Africa. His brand new cookbook, The Fonio Cookbook (Lake Isle Press), will be published in October 2019. His first two cookbooks, Yolele! Recipes From the Heart of Senegal and Senegal: Modern Senegalese Recipes from the Source to the Bowl were finalists for several awards including the Julia Child Cookbook Award, the Gourmand Award in Paris, and the James Beard Award for Best International Cookbook.

Thiam has cooked for the King of Morocco, French President Emmanuel Macron, and Former UN Secretary General Ban Ki Moon. Through his advocacy and many media appearances, he has become known as a culinary ambassador, dedicated to promoting West African cooking throughout the world. His TEDTalk, given at TEDGlobal 2017 in Arusha, Tanzania, has been viewed over one million times.

Thiam sits on the board of directors of IDEO.org and SOS Sahel.

Pierre lives in NY with his partner Lisa Katayama and their dog Malcom.

Stephen Satterfield is the Culinary Trust fellow for Civil Eats. He is a food writer, activist, and digital media producer dedicated to helping people deepen their connection to food. While managing Nopa Restaurant in San Francisco, he started a popular food media project called, Nopalize. There he led a team of over 20 creatives, producing hundreds of pieces of original content and dozens of events with the goal of bringing people closer to the food they eat.

In October 2015, he began production on his newest venture, Whetstone Magazine, a forthcoming digital and print publication on global food origins and culture.

‍This program is made possible by the generous support of Kaiser Permanente