00:00Through the beginning of my journalistic career in Atlanta, where I was seeing the conversation of American food taking a new shape in southern fine dining restaurants, and I was suddenly seeing like bene seed and okra and all these ingredients that I was very familiar with from my upbringing presented to the world through a French culinary lens, but reclaimed as new American.
00:27And there was some glitch just happening with that, and I like, so as I was trying to seek out information, I was meeting people like Tony, so we've known each other for now probably 10 years, and threading that needle.
00:38So the importance is, it also just, like the previous panelist said, we're no longer exclusively in an oral history culture, right?
00:48Even though that's very important to us still, there's something very tangible about writing things down and having those resources.
00:54So I think part of the importance is to not just frame your own education, but to give a pathway for other people to investigate that knowledge, and to find themselves in those stories.
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