ORIGINS: A Speaker Series aims to elevate the conversation about food, its origins and what we are doing with food and food systems on this planet. The focus for this series is the food of the mid-Atlantic region, centered around Maryland and the Chesapeake Bay watershed. The series is held within the intimate confines of Artifact Coffee, one of the restaurants owned by Spike and Amy Gjerde and their partner, Corey Polyoka. Spike Gjerde recently received the 2015 James Beard Foundation Award for Best Chef, Mid-Atlantic, becoming the first chef from Baltimore to ever win an award from the Foundation. Artifact is located at 1500 Union Avenue in Baltimore (artifactcoffee.com) . Their restaurants also include Woodberry Kitchen (woodberrykitchen.com) and Parts and Labor (partsandlabor.com), all of which are deeply and unwaveringly committed to the relationships they have with the growers, watermen, and producers of the Chesapeake region. We are here to create a community dialogue about local and responsible food systems, the economic impact of doing so, and how we grow, fish, cultivate and work with local ingredients in our day to day lives. The panels feature growers and producers from the Chesapeake region.
This evening’s conversation is with Jinji Fraser, the founder and owner of Pure Chocolate by Jinji.
Pure Chocolate by Jinji was started by Jinji and her father, Guy, in 2012 with the mission of helping people navigate their own wellness and nutrition. From there, the business took a shape of its own, becoming a vessel for Jinji and her team to create a brand known for pushing the boundaries of chocolate through storied flavors and direct and responsible trading. Today, with a new shop on the horizon, the Jinji chocolate crew is reinventing themselves again with drinking chocolate, and the arts of native women from around the world. Jinji will be opening her second location soon in the Baltimore neighborhood known as Lauraville.
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29 Mar 2020
Bernie Herman
Our featured panelist tonight, Bernie Herman, is one of the co-founders of the Eastern Shore of Virginia Foodways. Bernie is the author of the recently published book, A South You Never Ate: Savoring Flavors and Stories from the Eastern Shore of Virginia. The book brings together over 100 recorded interviews on the foodways of Virginia's Eastern Shore as part of a larger endeavor undertaken around sustainable economic development through heritage foodways. He is currently working on a second volume along with a book of edited essays on the art of an African-American South.
Bernie Herman, George B. Tindall Distinguished Professor of Southern Studies and Folklore at the University of North Carolina at Chapel Hill, works on the material cultures of everyday life and the ways in which people furnish, inhabit, communicate, and understand the worlds of things. His interests extend to a larger universe of material culture including vernacular architecture, contemporary quilts and quilt making, food histories, and contemporary art by "self-taught" makers. His food writing has appeared in Saveur, Gravy, Organic Life and Southern Cultures. His community engagement through public presentations, workshops, and exhibitions derives from a deeply held belief that work of the arts and humanities finds its first calling in the public sphere.
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19 Jan 2020
Episode 31: Citrus...Local??? Yes!
This episode of ORIGINS features New Jersey citrus growers Vivek and Seema Malik along with their daughter and baker Simran Malik.The Maliks are self-taught, part-time citrus growers. Citrus is a passion stemming from their love of Japanese cuisine. A chance encounter with yuzu soy sauce at Nobu in NYC, started a journey of discovery and adventure which has led to a greenhouse filled with 16 citrus varieties in Bordentown, New Jersey. In Hindi, “Bhumi” refers to Mother Earth. “Bhumi Growers” is a labor of love to honor Vivek’s mom who passed away just before this venture was born. Vivek and Seema focus on growing and sourcing specialty citrus for their customers and are constantly learning and educating themselves to help improve the quality of their citrus. They are pleased to call some of the top names in food as their clients. Their growth so far is based on the philosophy of establishing a direct connection with chefs, bartenders, brewers and consumers through Instagram, Twitter and referrals from existing customers.They are very pleased to be here sharing their passion with all of us.
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