The world-famous farmer and farmer, Chefermer Matthew Ryford UC Santa Cruz visits Coul Ranch Hey Beer to discuss his new cooking book. Bress ‘n’ Nyam: Gullah Geechee Recipe from a Sixth Generation Farmer. The book contains a collection of 100 heirloom recipes in honor of Gulahi Geche, one of the most important foods in American history that raised the Rafidodo family for seven generations.
Ryford is a 2011 graduate of the 2018 James Beard Foundation Seminary Specialist in the Center for Agrology and Sustainable Foods (CASFS) Training in Ecological Horticulture in Santa Cruz, USA. His farming style was inspired in part by the traditions of his native ancestors, who spoke the African Creole language of the African nomadic people on the coast of Georgia. Food.
“I grew up eating a lot of vegetables – and then we ate a lot of fish, oysters, shrimp, and low-yield fruits,” he said. Savannah and now. “A lot of people think cooking black food is all ribs and chicken, but not in Gula and the land where I come from.
Bress ‘n’ Nyam, This means, “Bless and Eat,” in my most important quote, to share the recipes of Rifford organized in basic beginnings. The earth’s crust focuses on grains and produce, while water, wind, nectar, and spirits promote seafood, red meat, poultry, desserts, and cocktails. The taste is Ryford’s modern style in family traditions, and the recipes emanate from a deep sense of space.
Ryford’s relationship with the land began with his family’s organic farming; Gildard Farms, Outside Brunswick, Georgia.
I didn’t know that people would buy fruits and vegetables at the market until I was an adult because we grow everything. Southern life. “I thought the store went for flour and sugar, for those kinds of things.”
Ryford first enlisted in the military, and before returning home to work on the family farm with his sister, Altéya, he studied at a food school and a CASFS training program. As a result of the GASHA Geechee Heritage, CASFS training courses came naturally to him.
In the introduction Bress ‘n’ Nyam, “About race, organic pest control and food justice – something I have known since I knew but never thought about academically,” Ryford wrote in CASFS.
In those days, Rieffard Gildard was often involved in farming and his father’s art. Bress ‘n’ Nyam They are based on a collection of family letters from the 1940s on what to plant and when, what weather conditions and what crops are best for the family.
“My grandmother writes to my mother about what they take to the market and what they plant,” says Ryford. delicious food. “I wanted to put our stories and our history in there. I wanted people to see our blackness as our humanity.
Bress ‘n’ Nyam He honors this legacy, as is the work of Ryford on Gilead’s farms. Ryford is implementing heritage-based techniques in the management of family lands, rejuvenating the soil, supporting health, and preserving culture for future generations.
And now, members of the Santa Cruz community have a unique opportunity to learn from the work. Stacey Philippot Ryford, director of the Center for Agrology and Sustainable Foods, said the center was proud to be back on campus.
“Matthew’s passion for cooking, preparing and serving food and his commitment to the community encompasses much of CASFS’s work, and his return to UC Santa Cruz is a great honor,” said Philippot.
Be sure to reserve your ticket for the August 25 Book Talk and Signing Event, which is “Inheritance is in the ground – with CheFarmer Matthew Raiford.” This event is hosted by CASFS and Bookshop Santa Santa Cruz. The ticket package is $ 45 and includes one ticket and one copy for admission Bress ‘n’ Nyam. Full event details and registration information are available at UC Santa Cruz Calendar of Events.