Couverture de Meat On a Stick, Black Coffee, and Bread: Kim Vallejo On Our Local Grainshed

Meat On a Stick, Black Coffee, and Bread: Kim Vallejo On Our Local Grainshed

Meat On a Stick, Black Coffee, and Bread: Kim Vallejo On Our Local Grainshed

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Meat On a Stick, Black Coffee, and Bread: Kim Vallejo On Our local Grainshed The Museum of Food and Drink MOFAD https://www.mofad.org/ Wed June 10, 2026 : Kim Vallejo and June Russell in conversation about the past, present, and future of local grains. https://mofad.ticketing.veevartapp.com/tickets/view/list/restoring-the-grainshed-reviving-regional-grain-in-new-york https://www.mofad.org/program-detail-page/grains MOFAD Programs https://www.mofad.org/programs Kim Vallejo She Wolf Bakery https://www.shewolfbakery.com/ June Russell Glynwood Center for Regional Food and Farming https://www.glynwood.org/ Culinaria: Women Of Color Rewriting Our Food Stories https://culinariastories.net/book Dr. Willa Zhen The Culinary Institute of America Leah Eskin Like Wafers in Honey https://www.leaheskin.com/ Farmer Ground Flour https://www.farmergroundflour.com/ Brooklyn Granary and Mill https://brooklyngranaryandmill.com/ Bread Alone https://www.breadalone.com/ TRANSCRIPT (0:00) Ivan De Luce (ID) Welcome to Radio...Take two. Welcome to Radio MOFAD, the podcast from the Museum of Food and Drink. How's it going, Bernadette? Bernadette Cura (BC) It's going great. We love the rain. ID: We love the rain. BC: It makes people want to scurry into a museum. Come here when it's raining. It's the perfect place to be. And we're not going to give you a headache because we're too large. And also there are snacks to help you to fight off that museum headache. ID: We've got protein in the form of Nuts for Nuts honey roasted peanuts. BC: And also the halvah has a good amount of protein and fiber. ID: It's all good for you, really. The pretzel bites are tasty, too. Some simple carbs for some energy as well. BC: There's like a great burst of energy. ID: And you know what I will say about MOFAD? Your feet will never hurt after you get through it, because there's simply not that much surface area to walk across, you know. BC: It's just the right size. ID: I agree. BC: Absolutely. (1:00) And also the air in here is quite nice. Like, you know, like the air in museums sometimes it's just like, oh my, why am I dissing museums? ID: Take that, The Met. BC: No, stop. I love museums. ID: I love museums, even The Met. BC: So I'm not going to say another word about other museums. I'm just going to say this is a really great place to be. And oh my gosh, we are revealing too much about ourselves, I think. ID: Pay no attention to the podcast hosts behind the curtain. BC: We'll edit this out in post. ID: Yes, or will we? BC: I don't know. ID: Well, so we had a great chat with Claudette. We've also had some great events this past week here at MOFAD as well. One of my favorites was the one about Women of Color in Food Studies. It was basically a book talk for this new book called Culinaria. And it basically has these chapters written by different food studies academics, both senior academics and junior academics, all about their food stories and their cultures. It ranges from autoethnography, talking about one's own family and family recipe history and culture, other kinds of ethnography, talking to people from other cultures, and just a really broad transnational look at Women of Color in Food Studies. BC: (2:19) Well, I know that Willa was here, and she is a professor at the Culinary Institute of America, of which I am a graduate. It was nice that she was here to be part of that program representing the CIA, yo! ID: Exactly. BC: We had food at that event. Tanoreen provided some delicious food. ID: Delicious Palestinian food. Yeah, it was so delicious. ID: Yeah, so I really encourage people to check out culinariastories.net. It is the page for the book. The book is out soon.It's not out yet. But for any of you food studies people out there, it's a really unique look at these underrepresented topics. BC: I was at the event for Leah Eskin and her book, Like Wafers and Honey, which we called our book club, but nobody had to read the book beforehand. ID: But they probably learned a bit about the book while they were there. BC: The nice thing is that Leah read some lovely excerpts from the book. ID: So what is the book? What's it about? BC: So that book was set in the town of Pitigliano, which is in Tuscany, which apparently we all learned was called Little Jerusalem because of the Jewish community in that town for centuries. And sadly also for centuries at different times the community was persecuted and kicked out. There were also times of you know where the community flourished and was supported, but not always. And I believe this book was set in the last time that it happened during the anti-Jewish laws in the 30s. ID: (3:58) Right. BC: So Taylor, our program director, made some cookies from the book because it's stories and recipes. The cookies were called sfratti and sfratto means eviction. It's so dark and sad that they can make something delicious about something that is so tragic. But when they would do these ...
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