Selassie Atadika-Feast Forward
I’m Selassie Atadika—chef, TIME Earth Honoree. Here, I invite you to remember forward with me through stories of food, memory, and belonging. Join me at the intersection of flavor, culture, and sustainability.
| Platform |  | Pricing | Only free issues | Publishes | Weekly |
|---|---|---|---|---|---|
| Issues | 28 | Founded | a year ago | Last Issue | 6 days ago |
| Active | |||||
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The Seeds They Asked Me to Give Back
The pod was sweet.
They harvested a couple of pods for us, cracked one open, and we finally got to eat the cocoa. The white fruit around the beans is sweet and delicious. Without thinking, I put it in my mouth, sucked the fruit off and spa...
The Cocoa Pod That Still Has No Price
Tafo is where the Cocoa Research Institute of Ghana is. It’s kind of like our home of cocoa in many ways.
I asked him how much. It’s agriculture that I want to pay for. I didn’t want to have a farmer grow something and not pay him for his...
190 Years Old, and Still Willing to See What It Gives
That is how it began with Confiserie Sprüngli. It ended up being me having them try several of my truffle flavors, getting to explain the flavors, bringing some of the ingredients, having a conversation around it.
What Sprüngli understood...
Almost Told I Wasn't Creative Enough
Late in my humanitarian career I went through an assessment to see if I could move up in the organization. The feedback report told me I needed to be more creative. Think outside the box.
They gave me the fricking box. They gave me the box...
Fermented in Banana Leaves and Still Called Raw Material
The pods come off the tree by hand. Cracked open by hand. Fermented by hand between plantain or banana leaves, then laid out in the sun to dry.
All of this is done by hand.
In Ghana cocoa beans are handcrafted. In Brazil, to pick one exam...
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Authors
The writers behind this newsletter.
I'm Selassie Atadika — artist, author, and food systems strategist. I write about what we inherit through food, and what we're losing before we understand what we have. Letters here now; the Feast Forward podcast this fall. Pull up a chair.
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