Chef-in-Residence Bryant Terry presents BLACK. QUEER. FOOD.
This is event is sold out. Thank you!
Panel Discussion, Reception and Book Signing
with Michael Twitty, Shannon Mustipher, Lazarus Lynch and Sarah Kirnon
moderated by Leigh Gaymon-Jones.
This panel convenes some extraordinary Black and queer creatives from across the country to share their stories about working in the food industry (as authors, public speakers, mixologists, media personalities, chefs, restauranteurs, and activists) and critically examine the ways that race, gender, and sexuality intersect in the food world. A book signing (The Cooking Gene, Tiki: Modern Tropical Cocktails, and Son of a Southern Chef: Cook with Soul) and reception, mixed drinks made by Shannon Mustipher, hors d’oeuvres, and sweet bites, will follow the conversation.
Michael W. Twitty is a culinary historian and food writer from the Washington D.C. area. He blogs at Afroculinaria.com. He’s appeared on Bizarre Foods America with Andrew Zimmern, Many Rivers to Cross with Dr. Henry Louis Gates, and has lectured to over 400 groups. He has served as a judge for the James Beard Awards and is a fellow with the Southern Foodways Alliance and TED, and the first Revolutionary in Residence at The Colonial Williamsburg Foundation. Southern Living named Twitty, one of “Fifty People Changing the South” and the Root.com added him to their 100 most influential African Americans under 45. Beyonce beat him out as number one. HarperCollins released Twitty’s The Cooking Gene, in 2017, tracing his ancestry through from Africa to America and from slavery to freedom, a finalist for The Kirkus Prize and The Art of Eating Prize and a third place winner of Barnes & Noble’s Discover New Writer’s Awards in Nonfiction. The Cooking Gene won the 2018 James Beard Award for best writing as well as book of the year, his piece on visiting Ghana in Bon Appetit will be included in Best Food Writing in 2019 and was nominated for a 2019 James Beard Award.
Shannon Mustipher is an author, spirits educator, and expert on the American spirits and cocktail application. She is currently Director of Advocacy for Bertoux Brandy, and Creative Beverage Director Glady’s BK, and has poured cocktails in settings ranging from neighborhood pubs to Michelin restaurants. Additionally, she is one of the founders of Women Who Tiki, a roving tropical cocktail-centric pop up that features the talents of women bartenders in venues across the US. Shannon’s writing, cocktail recipes, and opinions have been featured in a number of publications, including Imbibe Magazine (Imbibe 75 to Watch 2019) The LATimes, Punch.com, GQ.com, Liquor.com, and New York Magazine. Her first book, TIKI: Modern Tropical Cocktails (Rizzoli/Universe) was released in Spring 2019.
Lazarus Lynch is an entrepreneur, chef, musician, author and multi-media host. He is a two-time Chopped champion, host of Food Network Digital’s Comfort Nation, and author of the cookbook, Son of a Southern Chef: Cook with Soul. Born and raised in New York City, Lazarus learned to cook at an early age under the tutelage of his late father, who shared traditional recipes from his family’s southern heritage. Inspired by his father, Lazarus developed a joyful, bold approach to food and vibrant aesthetic that put a modern spin on the soul food of his father’s kitchen. Lazarus’ passion for cooking led him to create the culinary content platform and brand, Son of a Southern Chef—a 2017 Saveur Blog Awards nominee. Lazarus has appeared on The Food Network, NBC, ABC, NPR, Washington Post, BuzzFeed, Tastemade, The Cooking Channel, and The Today Show. He was also the host of Snapchat’s first cooking show, Chopped U. Lazarus is a World Food Prize Borlaug-Ruan International Recipient, an alumnus and supporter of Food & Finance High School in New York City, and a 4-H Luminary.
Sarah Kirnon is head chef and owner of Miss Ollie’s Caribbean restaurant in Oakland. She grew up with her grandmother in Barbados, moved to London and came to the Bay Area in 1999. She made her name at the Front Porch in San Francisco and Hibiscus in Oakland before opening her own place.
Leigh Gaymon-Jones is an artist and facilitator committed to cultivating inspired relationships with the earth and between people. At University of California, Santa Cruz’s residential agricultural apprenticeship program, she oversees community life and manages the food equity curriculum. Leigh has worked at the intersection of food, education and identity for years, beginning in her hometown of Austin, Texas, where she led youth and community farm programming at Urban Roots. She has since managed Alemany Farm, a San-Francisco community project, directed the education team at CUESA (Center for Urban Education about Sustainable Agriculture), and supported the launch of the Castanea Fellowship, for leaders in food equity. Leigh continues to vision and create projects at the crossroads of land, creativity, and wholeheartedness.
Rum generously donated by Denizen
This program is made possible by the generous support of