Building a Better Basically

On the first page of her book Vibration Cooking: or, The Travel Notes of a Geechee Girl, anthropologist, griot, and food writer Vertamae Smart-Grosvenor writes, “In reading lots and lots of cookbooks written by white folks […] there is no reference to black people’s contributions to the culinary arts. White folks act like they invented food and like there is some weird mystique surrounding it.” (Thanks to Samin Nosrat for sharing this.)

This was 1970 but the words still hold true today. In the fifty years since, the predominantly white world of food media has not adequately acknowledged the Black community, without whom this this country’s food system would not exist. We, Bon Appéit and Basically included, have much work to do.

Since its inception, Basically has focused on recipes and cooking advice. But those recipes and that advice have not included nearly enough of the food,

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Inside the Brighton community food hall opening for the first time on 4 July

Shelter Hall Raw Brighton - Christopher Pledger
Shelter Hall Raw Brighton – Christopher Pledger

For the majority of hospitality businesses opening their doors on 4 July, its a chance to dust off tables and switch on ovens that have remained dormant for the past few months. 

However, for Shelter Hall Raw, a food hall built in a Victorian rotunda on Brighton’s seafront, Super Saturday is a grand opening for the very first time – even if the builders are still there. In fact, the project – which has been in the planning for a year – has so sped up proceedings to be ready for this weekend that the walls are unpainted and the counters still MDF. ‘Raw’ is no understatement.

“We wanted to be able to offer something on 4 July to help spearhead the regeneration of the industry and the community, to help to bring things back,” explains Dan Warne, the CEO and co-founder of

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Grilling your burgers wrong could kill you this Independence Day

With multiple food recalls from chicken nuggets and bagged salad to ground beef, you shouldn’t skip grilling safety at your socially-distanced Fourth of July cookout.

Food safety experts, consumer groups and health officials have been stressing food safety precautions for years, particularly when recent recalls have again raised concerns about E. coli contamination.

In mid-June, nearly 43,000 pounds of ground beef, including packages sold at Walmart stores, were recalled because of possible E. coli. Four-pound bags of “Pilgrim’s Fully Cooked Chicken Breast Nuggets” shipped to stores in four states also have been recalled.

Meat isn’t the only food carrying risk. Fresh Express has recalled dozens of different salad mixes sold at stores in 31 states, including Walmart, Hy-Vee, Aldi and Jewel-Osco that may be linked to a Cyclospora outbreak that has sickened 206.

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