![]() And maybe now, we know our worth,” says Raiford. “Good food and good community go hand in hand. They encourage their young sons to learn the sustainable farming techniques and cooking traditions passed down from their West African ancestors over 300 years ago. Today, Raiford and his wife, Tia, work tirelessly at their sixth-generation family-run Gillard Farm in Brunswick, Georgia. Her seminal cookbook, “ Vibration Cooking: Or, The Travel Notes of a Geechee Girl,” documented recipes from her South Carolina Lowcountry home and gave a glimpse into the lives of Black migrants. ![]() ![]() In the 1970s, Vertamae Smart-Grosvenor put Gullah-Geechee cultural identity in front of Americans for the first time. Over the years, chefs, historians and authors around the country have made it their mission to preserve Gullah Geechee culinary traditions for today’s generation and those to come. ![]() ![]() “Instead of dying after their landowners abandoned their cotton, indigo and rice plantation, the Geechee thrived in collectives that shared their bountiful resources as well as their own language, music, art and spiritual traditions,” writes Matthew Raiford in his new book, “ Bress ‘n' Nyam: Gullah Geechee Recipes from a Sixth-Generation Farmer.” Many African American decedents of enslaved people lived along the barrier islands and along the coast of Georgia, Florida and both Carolinas. These cookbooks and memoirs give insight into African American culture and cuisine ![]()
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