The Soul of Food: Jamaican Liberation & Foodways

Join us in the kitchen in honor of Jamaican Independence Day, where we’ll follow the plants, spices, and people that make up Jamaica’s foodways. Through discussion and cooking together, we’ll celebrate the depth and history of the island and its diaspora. This session commences The Soul of Food, a Deep Routes workshop series honoring the foodways that connect plants, peoples, and lands across Afro-Indigenous diasporas.

Co-facilitated by Maya Marie Stansberry (Deep Routes) and Chef Pat Marrett (Spanish Town Kitchen)

Join us each month this summer and fall for hands-on workshops that delve into the preparation and history of plants with origins across the African diaspora. Alongside discussion of the agricultural and culinary histories of this cuisine, we'll prepare dishes to develop a deeper understanding of our relationship to these foods and celebrate the culinary legacy of the African diaspora.