When Lynch last appeared on "Salon Talks," he showed us how to make a sweet take on grilled cheese that's ooey, gooey and delicious. "Food has the power to heal - and not just heal bodies - but heal hearts, heal spaces and bring up important conversations around healing," Lynch adds. RELATED: We promise you've never had shrimp and grits like these before Politics aside, food also has the ability to nourish and heal our bodies, which may be needed now more than ever. "We must know not just about where that food comes from - not just about the Edna Lewises, the Leah Chases of the world - but we must also understand that growing our own food gives us ownership in a way that simply just telling the story through cooking doesn't." It comes out in our biscuits, in our fried chicken and in our okra," Lynch says. It comes out in our Sazón, in our Lawry's seasoned salt, in our Jiffy cornbread. "Who we are is in the aromas of our kitchens. We vote with our dollars, and so we vote with our plates. The history of food in America is intertwined with the history of enslaved people. The production and sale of food, as well as who has access to it and the land it is grown on all politicize our plates. RELATED: Inspired by his dad, Lazarus Lynch's peach cobbler is the dessert you'll want to bake all summerĪs a Black chef in America, Lynch views his role as inherently political. "They are issues that we, as a community, have been given Band-Aid solutions for and have never received true reforms or systemic change," he tells Salon. Lynch is quick to remind us that these struggles are not new for Black Americans. In the wakes of the deaths of George Floyd and Breonna Taylor, America also finds itself confronted with a national reckoning on race. The nation reels from a pandemic and a recession, both of which have impacted Black Americans at a disproportionate rate. Three hundred and sixty-five days later, the landscape looks not only different for Lynch but also for America as a whole. In the process, the chef gained a newfound sense of empowerment and ownership of his own narrative, which includes openly identifying as a Black queer person. It's been one year now since Lazarus Lynch released his debut cookbook, "Son of a Southern Chef: Cook with Soul." The journey of sharing his soul food bible with the world left an indelible mark on Lynch, and the colorful and vibrant book was unlike any Southern cookbook that came before it. This is part one of a two-part interview with chef Lazarus Lynch.
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