<p>This season we’re taking a little bit of a diasporic trip and no place is more important to the movement and colonial influence on Black foodways than the Caribbean. With a complicated economic, geopolitical, and cultural mix of factors, the over 40 countries and territories represent a critical battleground for the practical understanding of the evolution of Black creativity and by extension culinary innovation. In this episode, i got to chat with a Jamaican chef, educator, and social scientist Tiffany-Anne Parker (<a href="https://www.instagram.com/pi.naan.ee/">@pi.naan.ee</a>) who uses pastry to curate the cultural culinary arts practice called Pienanny the interrogates issues of race gender, and culture through desserts.</p>
