Past

At the Table: Amethyst Ganaway & Reina Gascon-Lopez

For this inaugural episode of At the Table, former Active Cultures Curator of Public Programs Bianca Morán moderates a conversation between cooks and writers Amethyst Ganaway and Reina Gascon-Lopez, as they explore the ways that the African Diaspora shapes Latinx cuisine and food. Both Reina and Amethyst give shape to this dialogue through a historical and geographical perspective from the South and Southwest while also discussing anti-Blackness in foodways, accessibility to land and ingredients, and navigating the food industry as Black women and women of color.

About the Artists

Amethyst Ganaway

Amethyst Ganaway is a North Charleston native who began her career in restaurants. Currently, her work consists of food writing, recipe development, and catering. Her writing has been published in several food publications including Eater, Food and Wine, The Post and Courier and Plate Magazine. In 2020, Amethyst was awarded...

Bianca Morán

Bianca Morán (she/hers) is a curator, educator, and writer based in New York and was previously the Curator of Public Programs at Active Cultures. A former K-16 educator in Los Angeles, her work is deeply informed by her training in culturally relevant and responsive pedagogy. Her research interests include history,...

Reina Gascon-Lopez

Reina Gascon-Lopez was born in Ceiba, Puerto Rico and was raised in Charleston, South Carolina, where she currently resides. She is the creator of The Sofrito Project, where she documents her culinary journey as a Southern Boricua. As a Southern Puerto Rican, Reina explores both her multiracial background and cultures...

About the Series

At the Table was an ongoing series organized by Bianca Morán, of conversations among cooks, activists, artists, historians, farmers, and scholars that address critical issues in foodways. With each invitation, our guests convene to push forward thoughtful and timely discourse and to interrogate the ways in which food is produced, consumed, circulated, prepared, and represented. This program considers what it means to liberate our consumption and push forward a decolonial approach to foodways in theory and in practice.

Event Details

DATE: August 13, 2020

LOCATION: Online

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