Culinary Literacy Center

"The ancestors of African Americans brought wonderful food traditions to parts of the Caribbean, South America, and the southern states.""A Taste of African Heritage is a way of eating based on the healthy food traditions of people with African roots. This healthy way of eating is powerfully nutritious and delicious, and naturally meets the guidelines experts recommend for supporting good health."- OldwaysJoin us for a delicious vegetarian dish inspired by the African diaspora.Ingredient list coming soon! We hope you'll cook along with us.Registered participants must sign in to Zoom to access the program.

Chef Tonii will prepare Savory Black-eyed Pea Fritters called Akara and Sweet Rice Fritters called Calas inspired by High in the Hog.Enjoy sweet rice fritters and savory black-eyed pea fritters while reflecting on their cultural significance, the contributions of Africa, and people of African descent to cuisine throughout the diaspora.Inspired by High on the Hog: A Culinary Journey from Africa to America by Dr. Jessica B. Harris and season 2 of the Netflix series High on the Hog: How African American Cuisine Transformed America.Black-eyed peas, one of the few African crops that could survive in this climate, has "... remained

"The ancestors of African Americans brought wonderful food traditions to parts of the Caribbean, South America, and the southern states.""A Taste of African Heritage is a way of eating based on the healthy food traditions of people with African roots. This healthy way of eating is powerfully nutritious and delicious, and naturally meets the guidelines experts recommend for supporting good health."- OldwaysJoin us for a delicious vegetarian dish inspired by the African diaspora.Ingredient list coming soon! We hope you'll cook along with us.Registered participants must sign in to Zoom to access the program.

Eat plantains and revel in the poetry of Melania Luisa Marte. How do we learn to love ourselves, survive, and honor the ancestor?In the book Plantains and Our Becoming, Marte, an Afro-Latina Dominicana from New York, writes to us in English and Spanish."Through the exploration of themes like self-love, nationalism, displacement, generational trauma, and ancestral knowledge, this collection uproots stereotypes while creating a new joyous vision for Black identity and personhood."Join us at Lillian Marrero Library where artist Yannick Lowery is drawing on his culinary background to prepare both sweet and savory plantains while we consider what is meaningful about

Chef Tonii will prepare Savory Black-eyed Pea Fritters called Akara and Sweet Rice Fritters called Calas inspired by High in the Hog.We had to reschedule because it snowed, but we're back on! Enjoy sweet rice fritters and savory black-eyed pea fritters while reflecting on their cultural significance, the contributions of Africa, and people of African descent to cuisine throughout the diaspora.Inspired by High on the Hog: A Culinary Journey from Africa to America by Dr. Jessica B. Harris and season 2 of the Netflix series High on the Hog: How African American Cuisine Transformed America.Black-eyed peas, one of the few

Join us for a delicious whole grain, vegetarian dish inspired by the African Diaspora and the continent which has the most native grains. has its own species of rice, along with millet, barley, sorghum, teff, varieties of wheat, and other wild grains and cereals.Eating whole grains gives your body extra vitamins, minerals, fiber... all of which are essential to good health.- OldwaysLed by Oldways Ambassador, Claire Richardson. Ingredients will be listed soon. We invite you to cook along!

In collaboration with the Cherry Blossom Festival, join us to make wagashi, traditional vegan and gluten-free Japanese sweets.IMPORTANT INSTRUCTIONS:There are two sessions available. Please sign up for one session only.Session 1- 4pm-5:30pmSession 2- 6pm-7:30pmRecommended Donation: $15 (ticket price is pay as you wish on a sliding scale)The recommended donation will continue to support Culinary Literacy programs at Free Library of Philadelphia locations.This program is recommended for adults and teens. Please note, because of the level of concentration and instruction required to make wagashi, tickets for this program are limited. Please be sure you are able to attend before purchasing a

Whether Hoppin’ John or Red Beans and Rice, beans and rice have been a staple pairing for thousands of years throughout African heritage.Join us for a delicious vegetarian dishes inspired by the African Diaspora.Here is the list of ingredients. We invite you to cook along with Oldways Ambassador, Claire Richardson. Different regions of African heritage have different bean favorites for their beans-and-rice pairings:-In Brazil, black beans are most popular in beans-and-rice combinations, as well as in the Caribbean’s famous black bean soup, sopa de frijol negro.-Kidney beans, mung beans, and black-eyed peas (which are native to Africa) are most commonly

Haitian Sos Pwa (Black Bean Sauce), rice, sautéed mushrooms, and fried plantains with stories inspired by Haitian author, Edwidge Danticat.Haiti is lauded as the First Black Republic for taking its independence in 1804.Whitney Frederic of It's Seasoned is making us a classic Haitian dish, vegan-style, with fried plantains on the side. She lovingly follows in the footsteps of her foremothers.We will pair this delicious food with the writing of Haitian author, Edwidge Danticat. Danticat writes beautifully about what it means to be "obliged to bear witness when countries of origin are suffering from violence, oppression, poverty, and tragedy."Enjoy food, music,

Eat more delicious sweet potato and considering how "any task becomes sacred when we do it mindfully and with care."Chef Tonii is preparing more delicious sweet potatoes! We've had Sweet Potato Stew. Then there was the salad with sweet potato, pistachios, and mint inspired by Middle Eastern cuisine. Come see what's next!Inspired by Sisters of the Yam: Black Women and Self-Recovery by bell hooks. hooks encourages us to interrogate and transform every aspect of our lives in the pursuit of self-actualization and collective liberation.We will focus on Chapter 3, Work Makes Life Sweet, where we consider whether our work is

Come to this cooking demonstration/tasting and learn about one of the Culinary Literacy Center's signature programs: Edible Alphabet!Welcoming Week is a national initiative that seeks to build common ground in communities across the United States. It encourages dialogue and forges relationships between immigrants, refugees, and U.S.-born citizens. As a Welcoming City, Philadelphia has shown its commitment to this national cause for over five years by coordinating events and programming.This year, the Culinary Literacy Center will mark Welcoming Week through a cooking demonstration and tasting centered around one of the Culinary Literacy Center's signature programs: Edible Alphabet English. The program will

Learn accessible, low-preparation baby food recipes focusing on nutrition, cooking techniques, safe storage and cost-effectivenessJoin Philadelphia chef and food educator Shayla Felton-Dorsey to learn accessible, low-preparation baby food recipes with a focus on nutrition, cooking techniques, safe storage and cost-effectiveness.IMPORTANT INFORMATION:Tickets reserve seats until 2:50 pm. After this, participants will be let in on a first come, first serve basis. Please arrive by 2:45 pm to check-in for your seats.Space is Limited! Family Size limited to 4 people max. Additional family members are welcome to check out other resources in the children's department.

Monthly program focusing on a different source of food in Philadelphia be it a market, garden, cooperative, or other source.Where Can You Source Your Food in Philly? West Phillie Produce!Our November program will focus on West Phillie Produce. Join Chef Joy Parham for a taste of Black American Cuisine inspired by the West African and West Indian diaspora.Space is limited and priority will be given to registered attendees. Tickets will be honored up until 3:50 pm, please arrive by 3:45 pm to guarantee your seat. At 3:50 pm, we will fill open seats. Please email kitchen@freelibrary.org for more information.

Inspired by “Diasporicans—the 5.5 million people living Stateside who continue to cook the food of our homeland.”Share foods and stories of the Afro-Indigenous Diaspo-Rican intersecting identities and plant-based ancestral recipes with Rebeca from Veggie Mijas.“Veggie Mijas is a collective of people of color passionate about spreading awareness of the lack of resources we have to healthier options in the hood, animal liberation, and environmental justice.”Featuring the books Black Rican Vegan and Diasporican.

Monthly program focusing on a different source of food in Philadelphia be it a market, garden, cooperative, or other source.Where Can You Source Your Food in Philly? OK Produce at Reading Terminal MarketOur December program will focus on Reading Terminal Market's OK Produce. Join Chef Shayla Felton-Dorsey for a seasonal recipe using root vegetables.Space is limited and priority will be given to registered attendees. Tickets will be honored up until 3:50 pm, please arrive by 3:45 pm to guarantee your seat. At 3:50 pm, we will fill open seats. Please email kitchen@freelibrary.org for more information.

Chef Tonii will prepare more delicious foods inspired by the African Diaspora and specifically, the holiday of Kwanzaa.Together, we will enjoy foods that have nourished souls throughout time. Featuring recipes from books like A Kwanzaa Keepsake, Islas, and In Bibi's Kitchen.We will reflect on the meaning of Umoja (Unity), the first of Kwanzaa's Seven Principles, and consider how to practice Unity all year long.Check out these books about Kwanzaa at the Free Library of Philadelphia.

Monthly program focusing on a different source of food in Philadelphia be it a market, garden, cooperative, or other source.Where Can You Source Your Food in Philly? The Community GrocerOur January program will focus on The Community Grocer. Join Chef Joy Parham for a taste of Black American Cuisine inspired by the West African and West Indian diaspora.Space is limited and priority will be given to registered attendees. Tickets will be honored up until 5:20 pm, please arrive by 5:15 pm to guarantee your seat. At 5:20 pm, we will fill open seats. Please email kitchen@freelibrary.org for more information.

Monthly program focusing on a different source of food in Philadelphia be it a market, garden, cooperative, or other source.Where Can You Source Your Food in Philly? Heng Fa Food MarketOur February program will focus on Heng Fa Food Market in Chinatown. Join Chef and Food Justice Activist Valerie Erwin to discover how we can shop at Asian markets for both common grocery items as well as difficult to source ingredients.Space is limited and priority will be given to registered attendees. Tickets will be honored up until 5:20 pm, please arrive by 5:15 pm to guarantee your seat. At 5:20

Delicious recipes that have nourished souls throughout time and stories inspired by the African Diaspora.Incredible foods and writings from people of African descent — rooted in the nourishing legacy that continues to propel us towards liberation. Featuring recipes and excerpts from books like For the Culture, In Bibi’s Kitchen, How Long Til Black Future Month, and Parable of the Sower. 

Delicious recipes that have nourished souls throughout time and stories inspired by the African Diaspora.Incredible foods and writings from people of African descent — rooted in the nourishing legacy that continues to propel us towards liberation. Featuring recipes and excerpts from books like For the Culture, In Bibi’s Kitchen, How Long Til Black Future Month, and Parable of the Sower. 

Delicious recipes that have nourished souls throughout time and stories inspired by the African Diaspora.Incredible foods and writings from people of African descent — rooted in the nourishing legacy that continues to propel us towards liberation. Featuring recipes and excerpts from books like For the Culture, In Bibi’s Kitchen, How Long Til Black Future Month, and Parable of the Sower. 

Monthly program focusing on a different source of food in Philadelphia be it a market, garden, cooperative, or other source.Where Can You Source Your Food in Philly? Fishtown SeafoodOur March program will focus on Fishtown Seafood. Fishtown Seafood is Philadelphia’s go-to destination for thoughtfully sourced seafood that combines the area’s rich maritime legacy with a modern, eco-friendly twist. Chef Ian Moroney and Sharon Thompson-Schill, co-founders of the local culinary program called Carl, will teach you the basics of shopping for and cooking with the best seafood you can get in the Philadelphia area!Space is limited and priority will be given

In collaboration with the Cherry Blossom Festival, Sachiko, Emi and Terry will show you how to make Wagashi, traditional Japanese sweets.IMPORTANT INSTRUCTIONS:There are four sessions available. Two will take place on March 22nd, 2025 and two will take place on March 29th, 2025. Please sign up for one session only.Session 1- March 22nd 1pm-2:30pmSession 2-March 22nd 3pm-4:30pmSession 3- March 29th 1pm-2:30pmSession 4- March 29th 3pm-4:30pmRecommended Donation: $30 (ticket price is pay as you wish on a sliding scale)The recommended donation will continue to support Culinary Literacy programs at Free Library of Philadelphia locations.This program is recommended for adults and teens.

Enjoy fresh, delicious food made by Chef Tonii and inspired by spring, with a side of poetry.It's a celebration of seasonal foods, spring, and National Poetry Month!Bring you and yours. We’ll bring the fresh foods, plates, and poems.

Enjoy fresh, delicious food made by Chef Tonii and inspired by spring, with a side of poetry.It's a celebration of seasonal foods, spring, and National Poetry Month!Bring you and yours. We’ll bring the fresh foods, plates, and poems.

An homage to liberation, Blackness, summer, and good food featuring recipes from Watermelons & Red Birds by Nicole A. TaylorEnjoy more delicious, fresh foods prepared by Chef Tonii with stories and poems all inspired by the people, the season, and the history. Watermelon & Red Birds is “A Cookbook for Juneteenth and Black Celebrations”. The first Juneteenth cookbook is meant to be savored – from the delicious recipes to the richness of the stories behind it.

An homage to liberation, Blackness, summer, and good food featuring recipes from Watermelons & Red Birds by Nicole A. TaylorEnjoy more delicious, fresh foods prepared by Chef Tonii with stories and poems all inspired by the people, the season, and the history. Watermelon & Red Birds is “A Cookbook for Juneteenth and Black Celebrations”. The first Juneteenth cookbook is meant to be savored – from the delicious recipes to the richness of the stories behind it.

Healthy eating tips, food demonstrations, and guest speakers to provide information on various health topicsThese interactive classes will offer healthy eating tips, food demonstrations, and guest speakers to provide information on various health topics. See flyer for more details.To get to the Culinary Literacy Center, you will need to use the gold elevators in the Parkway Central Library to access the 4th floor. You can ask staff to direct you if you are unsure of where to go.Food Safety Session7/17/2025Featured Recipe: Fruit DipLearn about the Fight Bac! Six Steps to Safer Fruits and Vegetables. Our guest speaker, John Hoffman BSN,

Healthy eating tips, food demonstrations, and guest speakers to provide information on various health topicsThese interactive classes will offer healthy eating tips, food demonstrations, and guest speakers to provide information on various health topics. See flyer for more details.To get to the Culinary Literacy Center, you will need to use the gold elevators in the Parkway Central Library to access the 4th floor. You can ask staff to direct you if you are unsure of where to go.Food Safety Session7/17/2025Featured Recipe: Fruit DipLearn about the Fight Bac! Six Steps to Safer Fruits and Vegetables. Our guest speaker, John Hoffman BSN,

Join Jefferson+Einstein & CLC: Healthy eating tips, food demonstrations, and guest speakers to provide information on various health topics.These interactive classes will offer healthy eating tips, food demonstrations, and guest speakers to provide information on various health topics.To get to the Culinary Literacy Center, you will need to use the gold elevators in the Parkway Central Library to access the 4th floor. You can ask staff to direct you if you are unsure of where to go.MyPlate Overview10/8/25Explore the latest USDA nutrition guide. Our guest speaker, John Hoffman BSN, RN,PHRN, NRAEMT, CEN, TNCC, CHSE from the Stop the Bleed program,

Comfort food in times of grief. Join us as we explore what is served at funerals, wakes, and memorials as loved ones gather together.Dishes served to those in mourning need to sustain a crowd while being delicious, reliable and traditional. This is not the time to try a new recipe or cook up the latest trend. Foods that comfort the bereaved need to be familiar. Chef Valerie Erwin shows how to make two staples perfect for a funeral spread: Red Rice with Turkey Sausage and Tea Cakes.Chef Valerie Erwin cares about social justice in general, and food justice in particular.

Knife skills, cutting techniques, understanding sauces, and the french mother saucesAdvance Culinary Skills Training from the UNITE HERE Mid Atlantic Training and Scholarship Fund.This class is from 3-4 hours, 4 days a week for 2 weeks.Please only sign up if you are able to come to each session.Students will leave with a basic understanding of the 5 foundational sauces in French cuisine that are the building blocks to creating kitchen menus and are essential for professional chefs and home cooks alike. This will provide the advanced learner with knowledge about texture, flavor and balance. Learning blocks for the class are

In collaboration with the Cherry Blossom Festival, Sachiko and Emi will show you how to make Wagashi, traditional Japanese sweets.IMPORTANT INSTRUCTIONS:There are four sessions available. Two will take place on March 7th, 2026 and two will take place on March 21st, 2026. Please sign up for one session only.Session 1- 3/7 12pm-1:30pmSession 2- 3/7 2:30pm-4:00pmSession 3- 3/21 12pm-1:30pmSession 4- 3/21 2:30pm-4:00pmRecommended Donation: $30 (ticket price is pay as you wish on a sliding scale)The recommended donation will continue to support Culinary Literacy programs at Free Library of Philadelphia locations.This program is recommended for adults and teens. Please note, because of

Interactive classes will offer healthy eating tips, food demonstrations, and guest speakers to provide information on various health topics.Join Jefferson + Einstein and CLC for this 4 Part Series 4-5pm Thursdays April 9-30Making Meals with Fruits and VegetablesMaking Meals with Whole GrainsShopping on a BudgetHack Your SnackCome to as many as you want1-Making Meals with Fruits and Vegetables4/9/26Learn ways to incorporating more fruits and vegetables into your family’s meals. Our guest speaker, John Hoffman, BSN, RN, PHRN, NRAEMT, CEN, TNCC, CHSE, from the Stop the Bleed program, will share vital CPR skills.2-Making Meals with Whole Grains4/16/26Explore ways to add whole

The Free Library of Philadelphia and The Literary Cafe Book & Events present: Global Culinary Arts SeriesThis is an event for foodies who are fans of food competition shows. Mia Castro is a Puerto Rican chef, cookbook author, and television personality known for her bold refined Mediterranean cuisine blended with her Caribbean heritage. Her debut book Cocina Puerto Rico: Recipes from My Abuela’s Kitchen to Yours celebrates her roots, her Abuela’s influence, and her signature philosophy that less is more. Chef Mia is classically trained at the Culinary Institute of America and shaped in world-renowned kitchens. She has been featured

The Free Library of Philadelphia and The Literary Cafe Book & Events present: Global Culinary Arts SeriesChef and author Andre Fowles is an award-winning Jamaican-born chef, threetime Chopped champion, and international restaurant consultant. He is also culinary ambassador for the Rockhouse Foundation, helping to raise money to build all-expense-paid schools for children with special needs in Jamaica. A graduate of the HEART Trust Academy in Kingston and the Culinary Institute of America in New York, his work has been featured in Food & Wine, Bon Appétit, The New York Times, and Eater. He is also a regular contributor to the