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Articles / The Pull of Intentional Eating with Kwame Onwuachi

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The Pull of Intentional Eating with Kwame Onwuachi

Published May 24, 2022

When you really think about your food, you’ll appreciate it even more

“[In rural Nigeria] electricity is not a thing, the Internet is not a place. There’s a real sum value to procuring food, and that’s why we don’t waste it. Because if you want a 10-piece chicken wing bucket, you gotta raise five chickens. Everything was so meaningful, and so intentional, so rooted in tradition. For me [living there] was a master class on being a good citizen in the world.”

I’m really pleased to have with me on today’s episode of Food with Mark Bittman the talented chef Kwame Onwuachi, who grew up in both the Bronx and rural Nigeria, and whose upbringing shaped him in a profound way — more even than most, I’d say — the way he thinks about food today, culminating in his brand new cookbook, My America: Recipes from a Young Black Chef.

When I finished my talk with Onwuachi, I felt I’d learned as much about myself as I did about him. It was a really thoughtful and interesting conversation, and I hope you feel the same way. Please listen — and, of course, make Onwuachi’s Sweet Plantains.

Please listen, subscribe, and review. And we’d love to hear your food-related questions, as we’d like to start doing live Q&A: Email us: food@markbittman.com.

Thank you, as always. — Mark

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