You can stop reading here and take a moment to appreciate how lucky you are – not because of any recognition, but because of access. Access to food stories. Access to local farmers. Access to food traditions that should be preserved and passed along.
In celebrating Black History Month I have often come back to the legacy of Edna Lewis.
What was most important to Edna Lewis was not the latest trend, nor was she concerned about excess. Instead, Edna Lewis believed that her cooking needed to be grounded in the seasons and with a sense of restraint. She also had a profound appreciation for the people and ingredients involved in growing and harvesting the food she used to cook with. She believed that the purpose of cooking was not only to provide sustenance to others, but also to tell a story through the food she prepared. In a way, her approach to food parallels the daily effort to honor the land and harvest seasonally, and to let good food speak for itself, that we make every day in the Central Valley.
Therefore, it has been particularly meaningful for us at University of California-Merced to screen “Finding Edna Lewis,” a beautiful documentary that captures Edna Lewis’ contributions to American cuisine and the quiet, revolutionary effect she has had on generations of cooks and chefs. We will also be joined by cultural anthropologist and Executive Producer of the film, Debra Freeman.
“Finding Edna Lewis” will next be screened at the Smithsonian Institution, and the fact that the film will be screened there further supports the film’s cultural and historical importance. We feel fortunate to be able to share this story with our campus and community before that screening, and to pair the screening with food inspired by Edna Lewis’ philosophy of cooking.
Food for Thought presents: Finding Edna Lewis
Join us for a special evening of film, conversation, and community as we screen Finding Edna Lewis, followed by a conversation with Executive Producer Deb Freeman.
The evening will also include a networking reception featuring food inspired by Edna Lewis’s cookbooks, honoring her enduring influence on American cooking, storytelling, and Black culinary history.
We are grateful for the support of UC Merced’s Division of Equity, Justice, and Inclusive Excellence (EJIE) in helping make this program possible.
Thursday, February 19
6:00–7:30 PM
UC Merced | Crescent Arch Room
Space is limited — RSVP required
We still have time to RSVP and I would love for you to attend. The film screening is much more than a screening of a film, it is an opportunity to slow down, listen and think about how food relates to history, place and each other.
A Simple Dish, Inspired by Edna Lewis
Braised Swiss Chard with Onion & Vinegar
This dish reflects everything Edna Lewis stood for: simplicity, seasonality, and care. No shortcuts. No distractions. Just honest food.
Ingredients
- 2 bunches seasonal greens (chard), washed and chopped
- 1 medium onion, thinly sliced
- 2 cloves garlic, sliced
- Olive oil or butter
- Splash of apple cider vinegar
- Salt and black pepper to taste
- Chili Flakes-Optional ( I like a little spice in my chard)
Method
- Heat olive oil or butter in a wide pan over medium heat.
- Add onions and cook slowly until soft and lightly caramelized.
- Add garlic and cook just until fragrant.
- Add greens with a pinch of salt and a splash of water. Cover and let gently braise until tender.
- Finish with a small splash of vinegar, adjust seasoning, and serve warm.
Simple. Grounded. Satisfying.
Food like this reminds us that some of the most powerful meals don’t announce themselves loudly. They show up quietly, do their job well, and leave an impression long after the plate is cleared.
I hope you’ll join us for the screening, the conversation, and the food—and take a moment this month to reflect on the enduring legacy of Edna Lewis and the countless hands, past and present, that continue to feed us.
Culinary Connections 