“There’s no contesting Edna Lewis’s astronomical contributions in the food world and pioneering in the farm-to-table stratosphere,” writes staffer Inés Anguiano.
“I will never forget spring mornings in Virginia,” chef Edna Lewis writes in her seminal 1976 cookbook, “The Taste of Country Cooking.” ... Memories of enslavement punctuate the stories Edna Lewis recalls from her grandfather and her grandmother.