Harlem is alive and thriving, more so now than ever before, and in many cases food is at the center of Harlem's new economic growth. Within the midst of great history and cultural diversity lies a food side of Harlem just waiting to be discovered by those foodies who seek it.
There is one African American notable that is not often attributed to Black History, but in fact should be because of his deep contributions to jazz and American music as a whole. That individual is Cal Massey.
On a recent trip to Red Rooster, determined to find a mouthful equal to the hype around, well, everything else about the place, I discovered a lowly side dish, strange and subtle, that deserves a mention all its own.
I look forward to engaging with my fellow chefs in this important discussion about what the food community can do to help the millions of Africans currently at risk from this famine, and I hope you do too.
As a child I was unaware that the process of cooking and using food in the way we did at my grandmother's house in a small industrial city in Sweden would become completely chic and modern in New York City 30 years later.