The Hardest Thing About My Job

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"I try not to get drawn into conversations where I'm having to, well, where did it come from?" she says. "The hardest thing about your job or this field, the most challenging thing, even if it's a petty annoyance, could be anything." She loves reading what other people have written and enjoying what they have written. Colored greens are her favorite food: "I grew up on it. I like it".

What’s the difference between Southern cooking and “soul food?” Is there a correct type of mac and cheese? And whose business is it what you eat? (Hint: no one’s). Culinary historian, scholar of African American life and culture critic Dr. Psyche Williams-Forson is a professor at University of Maryland College Park and department chair in the Department of American Studies. She also authored the books “Eating While Black: Food Shaming and Race in America” and “Building Houses out of Chicken Legs: Black Women, Food, and Power.” We chat about everything from oral traditions to “soul food” in popular culture, gendered roles in cooking, hyperlocal produce, systemic oppression and why someone would make chicken without seasoning it. On national television.

Visit Dr. Psyche Williams-Torson’s website and follow her on Instagram and Twitter

Buy Dr. Williams-Torson’s books: Eating While Black: Food Shaming and Race in America and Building Houses out of Chicken Legs: Black Women, Food, and Power

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