Bryant Terry “Blackifies” Fennel, and Ian Frazier Says Goodbye to 2020, in Verse

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<p><span>Bryant Terry is a chef, educator, food-justice activist, and cookbook author. He joined </span><a href="https://www.newyorker.com/contributors/helen-rosner"><span>Helen Rosner</span></a><span> virtually to cook a dish from his recent book, “Vegetable Kingdom”: citrus and garlic-herb braised fennel. The dish calls for marinating the bulb in </span><i><span>mojo</span></i><span>, a citrus-juice-based Cuban condiment more typically paired with meat. Terry says that he wants to “Blackify” fennel, as part of his project to “uplift” Black culinary traditions from the global African diaspora. Plus, Ian Frazier reads a poem written for the 2020 holiday season.</span></p><br/> <p>Hosted by Simplecast, an AdsWizz company. See <a href="https://pcm.adswizz.com">pcm.adswizz.com</a> for information about our collection and use of personal data for advertising.</p>