Tonya Hopkins, a.k.a “The Food Griot” is a Culinary History Consultant, Wine & Spirits Storyteller, Cocktail Cognoscenti and Provider of Nonfiction Food & Drink Narratives Across Many Mediums.
Tonya Hopkins (aka @TheFoodGriot) is featured in MILK STREET Radio's SUMMER SHOW! In this Episode of Christopher Kimball’s Milk Street Radio, we dive into the foods of summer. Culinary historian Tonya Hopkins tells them about the Black innovators who made American ice cream what it is today; Bill Alexander reveals the history and fate of the tomato; artist Ana Inciardi tracks down a tomato from her family's past; Dan Pashman gives us a lesson on his favorite ways to eat watermelon and corn; and we bake up a Fresh Peach and Raspberry Crostata...
Delicious Nutritious Juneteenth Recipes curated by Tonya Hopkins, aka “The Food Griot” (TFG) for Food.com. Batch 2 of her Juneteenth Recipe Round-Up includes: Baked Red Beans, Smoked Beef Brisket, Crisp Red Radish Ensalada, A Slamming’ Savory Potato Salad (+bacon!) and a Carmine-Colored Gin Drink…Make sure to check out all five (5) recipe batches & mini menus I’m serving up here on TheFoodGriot.com site so you can mix & match to customize and make-up your own menus! …
Enjoy these delicious nutritious Juneteenth Recipes curated by Tonya Hopkins, aka “The Food Griot” (TFG) for Food.com. This 1st batch of rounded-up Juneteenth recipes includes: A Red Velvet “Boost”, Simple Spinach + Strawberry Salad with Toasted Almonds & Feta, Roasted Garlic Rosemary Goat, Simply Sautéed Royally Red Cabbage, A Rustic Rhubarb Crisp… “While she didn’t set out to create batches of mini #JuneteenthMenus when asked to curate historically & culturally relevant Food.com recipes apropos for #Juneteenth— Tonya was intentional about giving a good mix of Starters, Salads, Mains, Side Dishes, Desserts and Drinks…
Red-hued foodand drink feature prominently, which distinguishes the pre-summer holiday of #Juneteenth from your garden variety picnics, park parties, cookouts or backyard barbecues. Anybody who knows me knows i don’t make ‘fake food’ which also means I don’t cook or concoct with artificial colors — especially not RED DYE #3 — a known carcinogen that shows up in thousands of American food products (and in people’s recipes!). Well, not mine — nor the OPR (“other people’s recipes” i carefully curated from the food.com website…
CHICKEN FRIED STEAK: In Season 1, Episode 1 of Food52’s brand new “Behind the Recipe”, Chef Millie Peartree dives into the rich history of this Southern staple with food historian Tonya Hopkins aka The Food Griot, while she’s making this satisfying dish! Learn not only how to make this Texas-originated comfort-food classic but also all about how it got to your plate!”…
