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"Host of an annual harvest dinner with a menu inspired by Black food; the savory offerings included a smoked collard‑greens salad with black‑eyed peas and pickled onions, pickled beets, jerk eggplant with a white‑bean spread, charred Brussels sprouts, and roasted carrots, reinforcing his emphasis on ancestral staples like black‑eyed peas, collards, and sweet potatoes." - Chris Crowley