The kitchen of Minton’s Harlem is the kind of place I would dream of cutting my teeth in. I want to reinvent soul food, to give it the elegance and grace that the symphony of creative expression that is jazz deserves. I would love to find a way to bring this food at times out into a community weathered by generations of divestment. If a gained the chops to run a kitchen, to really run a kitchen, bringing authentic, if-creative food out to customers during service would be really wonderful. I’m thinking about the intersection of blackness and the idea of unreasonable hospitality — the idea of giving beyond generosity until you ensure that your customer is satisfied. I want to probe the intersection of food and sound so that someone who wanders up to Harlem can hear God on a plate and taste the divine sound.
NY Times Travel Section
- What’s the Secret to Choosing a Good Airplane Movie?You’re about to get on a long flight home, and the options seem overwhelming. Here’s the strategy our critic recommends.Alissa Wilkinson
- How Airlines Pick the Movies on Your FlightsSure, everyone likes “Barbie.” But who knew that “Cats” would be a hit at 35,000 feet?Matt Stevens
- The 10 Architectural Sites You Should See in São PauloThese buildings and places capture the city’s playful approach to concrete-and-asphalt Modernism.Michael Snyder
- Government Shutdown and Travel: What to Know About Flights, Passports and MoreThe failure to act by Congress could cause airport lines and other disruptions across the travel industry during a busy holiday travel period.Christine Chung, Ceylan Yeğinsu and Steven Moity
- Looking for the Restless Soul of Nella Larsen in CopenhagenThe celebrated Harlem Renaissance author was inspired by her experiences as a mixed-race teenager and young adult in the Danish capital, a time that informed her 1928 novel, “Quicksand.”Ethelene Whitmire
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