Contact

Cymlings and Okra in Mississippi
Cymlings and Okra in Natchez, Mississippi, Johnathan M. Lewis, 2012

I try my best to reply to all my emails and social media hits but due to the high volume of inquiries I’m not always able to reply to all of them.  Some suggestions:

To book me for speaking engagements,  cooking demonstrations and presentations for mid to large audiences look here.

Facebook: My fan page is Michael W. Twitty.  I’m not the biggest Facebook person but I try to answer my messages there regularly.  This is probably the least effective place to reach me.

Twitter:  I love Twitter and I’m on there every day.  Twitter is a great place to catch my attention.  My handle there is @Koshersoul .

Here! Make a comment and that will get my attention.  If you want to simply share a memory or anecdote, ask a short question, or give me a pat on the back, here is the best place to do that!  Much appreciated!   

Email:  If you want to reach out to me about a consultation, presentation, class or speaking request please specify “Request for,” in your subject line.  These will take priority over other communications.  If you have a longer, more involved question, specify “Question from,” in the subject line.  If you want to talk about partnerships or networking, specify that.  🙂 You get the point.  Right now, I’m working hard to shift into more writing, cooking, growing, researching, thinking, creating and I have to prioritize my correspondence.  I appreciate everybody’s support and interest; but building my business, my brand and planting seeds for the future is where my heart, mind and soul are at the moment.

You can feel free to email me at either koshersoul@gmail.com or thecookinggene@gmail.com.  Again, please try to specify what you need so I can give your email the proper attention it requires.

With Nicole Taylor of Heritage Radio Network in Brooklyn
With Nicole Taylor of Heritage Radio Network in Park Slope, Brooklyn


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82 comments on “Contact

  1. Melissa Jones

    Thank you for sharing your knowledge, Michael. I was honored to see your story at the environmental film festival event at American University. You have a global reach-perspective and everyone needs to hear it!

    -Melissa

    Like

  2. Stan Mitchell

    Loved your article or open letter the the chef in Charleston. Please keep doing what you’re doing. I wish you had a show on the food network to point out the importance of food culturally. Amazing that no one even knows Africans cook. Or that blacks have many subsets in the diaspora. Creole, Gullah, Latino

    Like

  3. Kimberly Moore K.C. Moore on facebook

    I just saw your Bio and info on the Black Hedge Fund page and i am definitely going to be following you. I just started culinary arts school this padt summer wanting to learn and create finessed soul food! You have challenged me!!! I am extra motivated to this journey. Im in awe right now. I started a Facebook page on my journey into tjis world of culinary arts!

    If you have any advice I accept it humbly and with great appreciation.

    Like

  4. Fredrick Kaludus

    Michael, I want to thank for your work on early American food and I enjoyed you on Jas. Townsend and Son channel. Your right when reactors play the part of the American revolution, War of 1812 and Civil War everyone forgets to think about the slaves that toiled to keep the food cooking, the water flowing and everything else to the primary players. While some slave owners did free there slaves to fight and or serve in the wars. There were far more slave that served without reward. My family were well to do farmers in Virginia from 1700, I know they owned slaves, My first known great grand father had 25 slave and bond servants. We know that he passed these slaves on to his 10 children that survived. the male heirs split the land 4 ways with each sister receiving 5 acres. We don’t know much about the history after 1800 they were not wealthy enough to matter except one if they were kind or cruel but I hope kind I do know one of my ancestors freed his 3 slaves around 1808 while in the Kentucky legislature. But the history that we share no matter what ancestors did it is still the history that built America. Again I want to thank for your work on early American history, focusing on food and the life of the slaves.

    Like

  5. Chef Vickie

    I have been watching and following from afar. I’ve seen You in My cookbooks, research with seed companies and now “The Legacy of Nat Turner”.

    My Grandmother catered and I have a lot of Her recipes. My hard work, dedication and You have inspired a cookbook of My own.

    Thank You for your undying devotion and to be able to reference Your work as well as offer You a meal one day would be for me a great honor.

    Like

  6. Monalisa Diallo

    I can’t put your book down. I feel like it’s the story of my family! My family is frome Crewe Virginia. I recall my great greatma sitting giving commands to her daughters, and granddaughter(my mom) to clean greens and everything else throughly. I learned how to cook using the memory of sight, smell, and fussing. I hope you enjoyed the walnuts, peppers, and squash I gave you at dovecote. Your book literal brings tears of joy and sighs of “got damn it!!!” Our ancestors hugging all your greatness!!! Thank you…brother

    Like

  7. Jo-Ann Leake

    Hello there from Canada. Thanks for including a clip on the Acadians in you book, Michael! I am reading it now and it combines all the areas that I feel passionate about, too. We are a multicultural family and I believe that being so has sensitized us to how it might be living in a world of white privilege. DNA shows us that we truly do not know who we are in all aspects and hopefully one spin off will help us to own all of who we really are. Well done, my friend!

    Like

  8. Thomas Landholt, MD

    Question from Tom:. Thanks for writing your fascinating book, it prompts me to request a professional opinion. My recent ancestry (known to the early 18th century) is mostly German, with a smattering of English and French. My maternal grandfather was a second generation German baker here in Saint Louis and he Grandma and 16 kids (did I say Catholic?) lived above the bakery. But my Ancestry DNA sez 50% Scandinavian and 20% Italian. Here’s my question:. Would you suppose that is due to marauding Romans and Norsemen raiding and raping through Europe? While far enough distant that I have no cultural angst about personal family slavery and abuse, though the Germans were passionately against slavery in antebellum Saint Louis. Appreciate your thoughts!

    Like

  9. Patricia Stroman Walker

    Michael Twitty, I just want to tell you that I love your book and will be sorry when I finish it because I am enjoying the tales of your journey so much. I picked it up because I love to cook and am curious about my roots, too, and am so glad I did. It makes me more sadly and reluctantly curious than ever about why my last name, a Caucasian whose ancestors came from Germany to Buffalo in the 1800s and did not venture south, is the same as that of many African Americans. I wonder if I’ll ever know the whole story. Thank you again for sharing your tale.
    Very best regards to you, sir.

    Like

  10. Jill Furgurson

    I’ve just read back to ‘where it all began’ in Bon Appetit. I can only imagine how important this story is for a person of African ancestory, and I hope it crosses the path of anyone who needs it. As for me, well, I’m thankful it has enlightened my own worldview. As a Montessori elementary teacher doing a year long project on food, I look forward to exploring how your writing might weave into our classroom projects. Power on Mr. Twitty!

    Like

  11. Why is there soy sauce in Southern BBQ sauce? It’s very Asian.

    Like

    • There has been soy sauce in African Diaspora based cuisines since the 1600s. The Dutch incorporated soy sauce since their engagement with Japan. Soy sauce is not uncommon in the Caribbean and not that uncommon as an additive in modern Southern cuisine.

      Like

  12. Maridale Jackson

    Your reference to the crust of rice on the bottom and sides of “most vernacular rice dishes” (page 246 of the paperback edition of The Cooking Gene made me think of the much-desired socarrat on the bottom of paella rice dishes in Spain.

    Like

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