CheFarmer Matthew Raiford is the author of Bress n Nyam: Gullah Geechee Recipes from a Sixth-Generation Farmer. Matthew Raiford is a farmer at Gilliard Farms, a sibling-run sustainable farm in Brunswick, Georgia that has been owned and operated by his family since 1874. He is a descendant of the Freshwater Gullah Geechee, has a degree from The Culinary Institute of America in Hyde Park, NY and a certificate in Ecological Horticulture from UC Santa Cruz and The Center for Agroecology and Sustainable Food Systems. CheFarmer Matthew is trained in classic French cuisine and has an affinity for coastal flavors. He has 35 plus years of formal experience in the food and hospitality industry, including serving as the director of culinary at the College of Coastal Georgia, and the executive Chef of Little St. Simons Island and Haute Catering in Washington, D.C. at the U.S. House of Representatives. He is now working on growing rice at his farm for commercial production. He serves as the Board Chair for Georgia Organics Board of Directors, serves on the Chefs Collaborative Board of Directors, and is an active member of Slow Food USA.
- African and African-American Foodways in Southern Cuisine
Sunday, October 9
10:00 AM – 11:30 AM