What’s green, prickly, a little slimy, and utterly delicious? On this episode of Time For Lunch we’re celebrating Black History Month and learning about okra. 

Hannah and Harry talk to food writer, former attorney, politico and certified barbecue judge Adrian Miller (A.K.A. The Soul Food Scholar) about how ingredients and techniques originate in Africa came to the US and shaped the heart and soul of American cuisine. Plus, fourth-generation farmer Felicia Bell teaches us about agricultural and food traditions that have shaped her life.

Black History Month is a great time to reflect and celebrate the many cultures and cuisines that our friends and neighbors of African descent can share. However, one month a year is truly not enough time to learn about and honor Black culture in America. So regardless of the time of year, let’s remember to be curious and open about our own history and the stories of folks around us. 

Stay tuned as we have another episode celebrating Black History Month coming up soon!

Okra

If you’d like to hear your voice on the show, ask a grownup to help you record yourself using the voice memo app on an iPhone and email your questions, jokes, and recipes to [email protected] 

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For our dance break this episode, we used the beautiful version of the song Morrisson's jig - Leslie's march by Aislinn. License information here

This program is supported, in part, by public funds from the New York City Department of Cultural Affairs, in partnership with the City Council.

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