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Well, my partners, Lester and Pierre, the culinary geniuses, are really about high-vibrational conscious cuisine. So, we didn’t approach the book, like, “Oh, it’s a plant-based book.” We were just like, “What do we want to cook? What do we want to eat? And what do we want to share?” And, as a matter of fact, it’s vegetable-forward dishes. I think it’s also important to dispel myths, and people say that Black food, soul food, is unhealthy, but when we think of our origins, that hasn’t always been the case. Before the advent of industrial agriculture, people weren’t eating meat every night. So we’re taking it back to that ancestral knowledge, and truly, this is how we like to eat—we’re not trying to prescribe or preach, but this is how we’re giving it up.
Dr. Harris’s intro to Black Power Kitchen is predictably brilliant, but you’ve also got interviews with everyone from Theaster Gates to Emory Douglas to A$AP Ferg in the book. How did it feel having so many giants willing to collaborate with you? Black Power Kitchen really felt like an opportunity for us to take the relationships and friendships that we’ve cultivated over more than a decade and make them into something tangible. There’s Cheyenne Julian, Wangechi Mutu, Lynette Yiadom-Boakye, Chase Hall, Kim Dacres… It goes on. There’s a crazy amount of people that were just so generous with us without having any idea what the finished book would look like. They have this faith, and I think they knew, because they know us, that we were going to be respectful custodians of their work and their legacy. This is like our manifesto, setting out what GG is all about. This book is going to outlive us, so we were thinking like, all right, if this is our first and final chance to leave an archive of peace for the world to know who we are, let’s make sure it includes every facet of our vibes.On a different note, the overwhelming majority of the recipes in the book are plant-based. Why did you decide to go down that route? Was it a conscious choice?
Maybe this is too optimistic, but with certain releases—like Bryant Terry’s Black Food—it feels like there’s been an awakening about the extent to which global cuisine has actually been shaped by African and African-American traditions. Do you feel that people are becoming more aware of how much we owe to the Black community food-wise? I do, but I still think it’s essential to have more Black voices telling these Black stories, rather than our narratives being transmitted through someone else. When you look at the culinary traditions of West Africa—and of Indigenous Americans—those are actually the root of American cuisine. After the uprising in 2020 [following the death of George Floyd], no one can pretend to be ignorant of the past and keep their head in the clouds anymore. You have to pay attention. A lot of people, especially the younger generation, have a real thirst for knowledge about our food history, so shout out to Dr. Jessica B Harris for being able to distill so much of that information into High on the Hog, and have it picked up by Netflix.Gray with his Ghetto Gastro cofounders, Pierre Serrao and Lester Walker.
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