Jessica B. Harris

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John Pinderhughes

Jessica B. Harris

Madison's palate has undeniably become more global over the past few decades. Highlighting the contributions of Black cooks from all over the world is the aim of this series sponsored by the Office of Equity and Inclusion and the Community Engagement Office at Madison College. The “Yams and Sweet Potatoes,” series continues Feb. 17 with a keynote presentation (tickets here) by Jessica B. Harris, author of High on the Hog: A Culinary Journey from Africa to America. The acclaimed 2011 book was revisited for the 2021 Netflix series High on the Hog: How African American Cuisine Transformed America, which will return for a second season. The upcoming week also includes cooking demos on Feb. 16 by chef and author Nyanyika Banda (noon, Madison College-Truax) on Feb. 23 by chef Patience Clark of Palate Pleasures (noon, Madison College-South campus); find tickets here.

press release:  Madison College Talks presents a conversation about the contribution from Black culinary arts and its influence on America's cuisine by Dr. Jessica Harris, culinary critic, and best-selling author of "High on the Hog." Jessica B. Harris is considered by many to be one of the ranking authorities on the food of the African Diaspora. A New York Times bestselling author, she is the author, editor, or translator of eighteen books, including twelve cookbooks documenting the foodways of the African Diaspora. Her award-winning book, High on the Hog, was the basis for the acclaimed Netflix series of the same name.

Free Admission, however, Tickets are required 

Books will be available for purchase at Madison College bookstore on February 1. Get your book from us! There will be a book signing following the event.

The Yams and Sweet Potatoes: Black Culinary series includes demonstrations, tastings, and presentations to celebrate Black cuisine that has influenced America and the world. This is brought to you by the Office of Equity and Inclusion and the Community Engagement Office at Madison College. Find registration info here for the events listed below.

Join us as we highlight different foods and palates with local chef Awa of Les Delices de Awa (5:30 pm, Feb. 10, Salvation Army, 3030 Darbo Drive), Nyanyika Banda (noon, Feb. 16, Madison College demo kitchen), and Chef Patience Clark of Palate Pleasures (noon, Feb. 23, Goodman South Campus). These experiences will lead us to a beautiful evening with Jessica Harris, author of High on the Hog on Feb. 17, 2022.

Nyanyika Banda is a Malawian-American chef, writer and entrepreneur. Banda lived in Madison as a teenager and began her culinary career at the age of 15 working at a Black owned Rotisserie chicken restaurant there. She then went on to earn a Culinary Degree from Madison College in 2012. While attending Madison College she competed and placed in multiple American Culinary Federation competitions. Upon graduation Banda relocated to New York City to become a sous chef at Mission Chinese Food. She has worked in a number of acclaimed kitchens across the country including WD-50 and the Saveur Magazine test kitchen.

Awa Sibi arrived in Madison from Abidjan, Côte d’Ivoire (Ivory Coast) in 2013 to pursue her education, following her brothers to Wisconsin. Trained as a lawyer in Côte d’Ivoire, her son’s health issues and her need to be present for him led her to found her business. Awa learned to cook by mimicking her mother in the kitchen at age 10 and has never stopped evolving in the kitchen. Her business, Les Délices de Awa, is driven by the values of integrity and authenticity in presenting Ivorian and West African culture and food traditions to her adopted country. Awa’s mission is as an interpreter of the entire range and diversity of Ivorian culture through its bold and delicious flavors. Cooking is her passion as well as her livelihood. She uses food and cooking as

Chef Patience Clark is a self-taught Chef, and has been cooking comfort cuisine for the last 7 years under training from her greatgrandmother Louise Dunlap. She attended Madison College's Culinary Program, where she found her love for food history. She specializes in historical and traditional comfort dishes from around the world. As a Personal Chef and Caterer, she is dedicated to creating an adventurous experience for her clients, through food.