For Afro diasporas, food remains one of the most effective means of resistance, of cultural retention, and innovation. The foods of Afro peoples continue to incorporate ingredients of ancestral dishes and to preserve African ways of preparing ingredients native to the Americas. Presenters will discuss the African roots of various dishes and defy stereotypes of what “soul” food is.

Panelists include: New Mexico resident, Seiça Santana Carriaga, from coastal town Itanhaém in São Paulo, who is renowned in Albuquerque for serving up her native cuisine, including Feijoada—a culinary creation of Africans enslaved in Brazil’s sugar plantations; Gullah Geechee Chef Benjamin BJ Dennis featured in Netflix documentary series High on the Hog: How African American Cuisine Transformed America; Honduran Garifuna Francesca Chaney whose vegan restaurant has been featured in the 2020 Michelin Guide, Oprah's 2020 Vision Tour, Rachael Ray, Tamron Hall, Good Morning America and more.