GRIOTS REPUBLIC - AN URBAN BLACK TRAVEL MAG - SEPTEMBER 2016

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Welcome to our Global Food issue! We could have gone sixty different ways with a food issue, but in true GR style we tried to bring you as many articles and people reflecting the varied interests of black travelers as possible. From eating at community tables in South East Asia to beer in Palestine and the dietary benefits of a traditional African diet, we’ve covered quite a few continents. We’ve also snuck in a few fantastic chefs and food bloggers for you foodie-types. Also, for those interested in going into the culinary industry, do not miss Aris The Chef’s honest and straight forward advice! Not into food? We’ve still managed to chock this issue with dope music festivals, travel conferences, and information on how to make money while traveling (WWOOF). As usual, we do hope that you enjoy magazine and we’d love to hear your feedback. Visit us at www.GriotsRepublic.com or on social media and leave us a message! • Celebrity Chef Ahki joins us to talk about the health benefits of veganism. • Check out the interview with Jessica Gordon Nembhard about Black Co-Ops.
• If you enjoy everything about wine from the science to the taste and you’re looking for some girlfriends to travel and sip with, then absolutely read the article on Black Girls Do Wine and contact them. • Seed keepers is a concept that we knew nothing about until we interviewed Matika Wilbur back in January. She mentioned Sierra Seeds and the work they are doing around Native seed conservation and we’ve been on the lookout for their director, Rowen White, every since. If her words don’t make you think twice about your relationship with your food, then read it twice! • Last year, our Editor went to Oktoberfest in Palestine and she’s been raving about Taybeh Beer ever since. We finally nailed down an opportunity to talk to this amazing family. They’re a very hardworking and tight family and their success is quite inspiring.
Page 1: SEED KEEPERS NATIVE SEED CONSERVATI
Page 7 and 8: and wine always present a great tim
Page 9 and 10: conference, this year’s theme foc
Page 11 and 12: was like for African Americans to l
Page 13: IAS- Dine Diaspora is a contemporar
Page 16 and 17: The Palestinian Central Bureau of S
Page 18: ee, to put together a true Oktoberf
Page 24 and 25: gramming for others to do the same
Page 26: Tiffany Em is a trained dancer curr
Page 30 and 31: Brie’s first WWOOFing experience
Page 32: Though WWOOFing allows travelers to
Page 36 and 37: By Lincoln Park Coast Cultural Dist
Page 38 and 39: The history of Lincoln Park Music F
Page 40 and 41: straight into Lincoln Park with man
Page 43 and 44: We daresay that adventure and not v
Page 45 and 46: Sri Lankan food itself consists of
Page 49: Seeing the headlines demonize ‘so
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BABA BAOBAB TREE Calling Africa its
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IETY
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of sitting and talking with the com
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BLACK CO-OPS
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BLACK COOPERATIVE ECONOMICS DURING
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and a tunnel to the Mississippi Riv
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Major Black Organizations and Coope
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no idea that in the 30s, the Journa
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Other Worlds is a women-driven educ
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Black?” I knew that for me, as a
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Airis the Chef started out in colle
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TAS. GOLOSINAS. DULCES.
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At the time the cacao bean was used
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BLACK GIRLS DO WINE
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trips require about a year of plann
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Miah Daughtery, Ed.D has been an ed
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done, this is still a business.”
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and that takes a chef a long way. I
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GRIOTS REPUBLIC - AN URBAN BLACK TRAVEL MAG - SEPTEMBER 2016

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