So many Black food innovators and craftsmens’ stories are unknown, yet we live in the legacy of their work. The Legacy Quilt’s Blank Square from the upcoming exhibition African/American: Making the Nation’s Table at the Museum of Food and Drink embodies their stories but also leaves room for the stories that are yet to come. Host Korsha Wilson invites chefs Enrika Williams of Fauna Foodworks along with Omar Tate of Honeysuckle Projects (and an advisor for the exhibition) on the show to talk about the past, present, and future of the Black food community.

In this mini episode, Korsha Wilson and Jarobi White, chef and part of one of the greatest hip hop groups of all time, A Tribe Called Quest talk about how Black food and music are an immovable part of Black culture.

For African/Americans, music and cooking have been two forms of social and cultural currency by which we can nourish ourselves and our communities. James Beard Award Winning chef and restaurateur Alexander Smalls explains how both food and music have shaped his life.

Post enslavement, as African Americans moved across the country, they took with them foods and traditions, incorporating new ingredients creating regional variations on dishes. That still happens today and can be seen in barbecue traditions that have spread across the country. Guest host, writer Debra Freeman, talks to food historian and author Adrian Miller, chef Matt Horn and chef Chris Scott about how movement changed the course of Black foodways.

How does food media canonize Black culinarians? And what do we gain when we see Black food and chefs in fully realized, human stories? Host Korsha Wilson speaks with Klancy Miller to consider the concept of ownership and the opportunity to create space with her new independent magazine, For the Culture. Later, chef Therese Nelson of Black Culinary History discusses the dangers of canonizing chefs and the power of documentation and telling the truth.

The Transatlantic Slave Trade exploited the bodies and minds of enslaved Africans and created a fracture between enslaved Africans brought to America and their home countries. In this episode, Korsha interviews chefs Eric Adjepong and Pierre Thiam about west Africa's influence on American food and the vastness of being both African and American at the same time.

A Hungry Society Presents... Boundless Horizon is a new podcast exploring African Americans impact on America's food. Hosted by food writer Korsha Wilson, Boundless Horizon takes a deeper look at the themes of the Museum of Food and Drink's upcoming African/American: Making the Nation's Table exhibit debuting in 2021. Presented in collaboration with Lodge Cast Iron Company.