Cynthia Daniels talks Memphis Black Restaurant Week
Cynthia Daniels came to Memphis with the thought that she’d be here for a year, maybe two. But 12 years later, she’s here, living a new life because of that move, and Memphis is all the better for it, too.
Daniels is the force behind Memphis Black Restaurant Week, currently underway in its COVID-kind of way, which means that like everything, it’s toned down a bit. But it’s going on despite the pandemic, and Black restaurateurs will get a much-needed shot in the arm from the increased business this year.
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It runs through March 13.
This 30-minute podcast was hosted by food editor Jennifer Biggs with guest Cynthia Daniels. It was recorded on Monday, March 8, and airs on WYXR on Thursday morning, March 11, at 11.
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Listen to the podcast to hear about it. Daniels and I talk about how important this week has been to Black restaurants for the past six years, each year enticing Memphians to try new places and drawing folks from out of town, too. Last year was rough, with COVID coming in the middle of it.
Daniels’ favorite food? Jerk chicken. We talk about it and a few other Caribbean dishes, and ponder the catfish and spaghetti combo that she says she never saw before she came to Memphis.
Topics
Sound Bites Memphis Black Restaurant Week Cynthia DanielsJennifer Biggs
Jennifer Biggs is a native Memphian and veteran food writer and journalist who covers all things food, dining and spirits related for The Daily Memphian.
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