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
- Touring Italy’s ‘Motor Valley,’ Where You Can Drive Ferraris, Lamborghinis and MoreIn the country’s “Motor Valley,” racecar enthusiasts can admire, and even drive, Maseratis, Lamborghinis, Ferraris and more.Joseph Palmer and Federico Borella
- How Trump Cuts Could Change Your Summer Hiking TripThe Bureau of Land Management, the Forest Service and the Fish & Wildlife Service manage more public lands than the Parks Service. And their staffs have also been cut.Alex Schechter
- 30 Hours in a Hurricane, on a Race With No CourseWhy would hundreds of people trek overnight through the wilderness with nothing but a compass? Because it’s the best feeling in the world.Doug Bock Clark
- Your Bag’s Hidden Journey From Check-In to PlaneTo get to a plane’s cargo hold, the average checked bag flown with Delta Air Lines is guided by nine people and travels on miles of conveyor belts. We spent a day at LaGuardia Airport to get an inside look.The New York Times
- 6 Spectacular North American Train TripsThe trains are destinations in themselves, offering a mix of spectacular sightseeing, onboard dining and glorious open-air observation cars.Michael Harmon
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