A few years ago, I caught up with chef, author, and culinary historian Michael Twitty to talk about what passes, or doesn’t, for the celebration of Black culture in corporate life. “People are trying to be sensitive by serving ‘classic’ soul food dishes,” he says, of the many ways large companies have traditionally marked moments like Juneteenth or Black History Month. “But we can do better than fried chicken.”
That line has stuck with me ever since.
