Thu, September 30, 2021 6:00 P.M.
Join chef Shayla Felton-Dorsey for this online cooking program that highlights New Deal era cooking.
Inspired by her Nana, Chef Shayla explores the interconnections of foods such as pickled mustard greens which provided families in large industrial cities during the 1930s with opportunities to maintain community-based cultural practices and sustenance. Quick pickling will be our focus, using in-season produce. Follow along or save the recipe for future use.
Free registration for this online offering is required via Zoom: https://bit.ly/3AHiueK
This program is part of For the Greatest Number: The New Deal Revisited.
About the presenter:
Shayla Felton-Dorsey is a passionate Philadelphia chef whose focus is on the relationship between food and culture. Shayla has been monikered as having the 'cooking gene,’ having been raised in a family of restaurateurs that includes the late Queen of Soul Food, Sylvia Woods of Sylvia’s Restaurant and Chef Melba Wilson of Melba's restaurant in Harlem.
Shayla incorporates combating food insecurity along with creativity, reducing food waste and being plant-forward with her recipes. In 2017, Shayla was certified as a Community Chef Educator with Just Food; an organization that pioneers food justice and advocates for sustainable agriculture. Shayla is currently utilizing her time and energy to create new recipes. She serves on the Philadelphia Food Policy Advisory Council and is a C-CAP Philadelphia Mentor for young women.