This is Karen Hunter and welcome to another in-class, and this time we're going in class with

Carla, the Soul Food Edition. So let me welcome Carla Hall, she's a top chef, of course, but she's a culinary anthropologist.

That's what I'm gonna call it,

because she does dig in deep into the food.

And we're gonna explore different foods.

Today it's rice.

And I saw a video, Carla, first welcome.

Welcome, welcome and subscribe.

And we're going to put all the information

for her books and how you can follow her in the description so go to the

description and don't be lazy and subscribe and give a thumbs up. Thank you for being here.

Thank you. Thank you for having me. I love that you're doing this and mainly because we black people, we don't

know our history. And without knowing our history of food food we don't know why we should be

proud of ourselves and the things that we have done and and we've believed history that has been given to us, you know?

So I'm excited to talk about Rice.

My family a lot of them came from all over the South with the Carolinas and where they ate rice for every single meal to the point where when you leave the Carolinas

you don't want any rice. But when I was doing my latest cookbook, Carla Hall Soul Food,

I went through the South and I was talking to

the area chefs and I met a chef named B.J. Dennis and B.J. is Guiche. And he talks about the Guiche community and how that culture is

leaving and how you know it's disappearing and and he is all about maintaining and holding on to it by education.

And I went to his house and he had this rice called a hill rice.

And this was a lost grain of rice, I think, from Trinidad.

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