Why so few Black chefs? Eli Kulp’s podcast goes live to discuss
He starts his second season with a discussion about racial inequities in the food world. It's free to listen in.
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Chef Eli Kulp will start the second season of his food-think CHEF Radio Podcast with a live taping Wednesday, Sept. 9 at the Viaduct in Spring Arts at 10th and Hamilton Streets. (It’s the landscaped area beneath the old Reading Railroad viaduct that formerly served as a Pennsylvania Horticultural Society pop-up beer garden.)
Kulp, a partner in Fork, High Street on Market, and a.kitchen, bills this show’s topic as a conversation about racial inequality and its impact on Philadelphia’s food scene.
In sum: Why aren’t there more people of color in the city’s culinary leadership? And what can be done about food inequity in the city?
» READ MORE: Eli Kulp finds his voice with a new food podcast
To address the questions, he’s invited former Mayor Michael Nutter to cohost and chefs Elijah Milligan, Barbie Marshall, Gera Robinson, and Demarcus Sumpter to join the discussion and to cook for the attendees; Christa Barfield of Farmer Jawn will supply the produce.
Menu includes ducunu tamale, crab toast, red snapper escovitch, cucumber salad, coal-roasted cauliflower, and roasted chicken.
It’s $45 to show up and eat in the socially distanced setting, but free to listen live.