featured in — Chronicles & Blog

Food & Wine: How I Use Kwanzaa's Seven Principles to Transform My Holiday Cooking

Celebrating Kwanzaa matches my “more is more” holiday mindset: more opportunities to connect with family and friends, more chances to discover diaspora dishes, and more reasons to innovate with interesting ingredients. From December 26 to January 1, each day is anchored in one of the holiday’s seven principles (unity, self-determination, collective work and responsibility, cooperative economics, purpose, creativity, and faith), offering meaningful ways to sustain seasonal vibes for a full week.

Food, Featured In, Published ArticlesTonya HopkinsJanuary 10, 2025featured in, black-owned restaurants, Food & Wine, KwanzaaComment

"Jamaican Foodways Win Top Culinary Award": See what Food Historian Tonya Hopkins (@TheFoodGriot) has to say in this Fab Forbes article by Richard Fowler

Williams, better known as Chef Stikxz, the second part of which is a name conferred unto her during her childhood because of her small stick-like frame, is doubling down on a holiday tradition inherited from her Jamaican-born parents. She does so while preparing two meals, directing kitchen colleagues and answering questions from a witty journalist.

Featured In, Food, Published ArticlesTonya HopkinsFebruary 1, 2024jamaica, jamaican, jamaican foodways, featured inComment

Forbes Talks with Tonya Hopkins About how the “EatOkra App Connects Foodies With Black-Owned Restaurants”

EatOkra, an app named for this food staple, connects 500,000 foodies to chefs, culinary creators and restaurants. Anthony and Janique Edwards, the creators of EatOkra, have set out to develop a Black-owned food ecosystem. Hopkins, known as “The Food Griot” on social media, co-founded the James Hemings Society, an organization named after Thomas Jefferson's enslaved chef who became the first American to train as a chef in France.

Her work as a culinary history consultant sheds light on the timeless Black culinary talents