OFFSITE EVENT! Michael W. Twitty in conversation with bryant terry • Recipes from the American South

This event is being hosted by the JCCSF. Find out more details and buy tickets here!

Join acclaimed culinary historian and James Beard Award-winning author Michael W. Twitty and artist, chef, and publisher bryant terry for a powerful conversation about Twitty’s new book, Recipes from the American South. In this deeply personal and illuminating work, Twitty traces the roots and evolution of Southern cuisine – celebrating its joys, confronting its contradictions, and honoring its deep ties to Black history and identity.

Blending memoir, history, and irresistible recipes, Twitty invites us to see Southern food not just as comfort, but as a living archive of resilience and resistance. Join us for a wide-ranging conversation on foodways, faith, culture, and how what we eat shapes who we are.

Michael W. Twitty is the James Beard Award–winning author of The Cooking Gene and Koshersoul: The Faith and Food Journey of an African American Jew. He is a leading voice on African and African American food traditions, and speaks widely about the intersections of food, identity, history, religion and justice. His work has been featured in The New York Times, NPR, and Netflix’s High on the Hog.

bryant terry is a multidisciplinary artist, chef, publisher, and author. His studio practice bridges cooking, sculpture, sound, video, and social practice to explore resilience, cultural memory, and liberation. From 2015 to 2022, he served as the inaugural Chef-in-Residence at San Francisco’s Museum of the African Diaspora, curating dynamic programming connecting food, health, farming, art, and activism. As founder and editor-in-chief of 4 Color Books (an imprint of Ten Speed Press/Penguin Random House), he collaborates with visionary creatives of color to produce visually stunning nonfiction books. His achievements in the publishing world include authoring five highly acclaimed, award-winning cookbooks, editing and curating an anthology, Black Food, and serving as the editor of The Best American Food and Travel Writing 2025.