My guest on this week’s episode of Food with Mark Bittman is a dynamic guy of many titles. You might not know him yet, but I’m hoping that will change soon. His name is Rev. Dr. Christopher Carter, and he is an assistant professor of theology and religious studies at the University of San Diego. He’s been working in Black communities for more than a decade on food sovereignty and liberation. His new book, The Spirit of Soul Food: Race, Faith, and Food Justice, asks a provocative question, one that hasn’t been asked enough: Given the harm that our food production system inflicts and has inflicted on Black people, what should soul food look like today?
Perhaps unsurprising given the title, Carter’s answer to that question merges a history of Black American foodways with a Christian ethical response to food and justice, and, by the way, includes veganism.
I was, frankly, a little nervous to chat with Carter, given my position about religion in general, but as you’ll see, he is warm, and funny, and inclusive, and his thoughts on the reimagination of soul food, plus the various and plentiful food injustices experienced by people of color, need to be heard. Enjoy this one: It’s interesting, it’s fun, and it’s the last episode of season two!
The recipes featured in the episode—Roasted Sweet Potato Salad with Red Pepper Vinaigrette, and One-Pot Pasta—are here and here.
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