Ozoz Sokoh is a culinary anthropologist, food historian, and author of the new cook book “Chop Chop: Cooking the Foods of Nigeria” (Artisan, 2025). In the tradition of Julia Child’s “Mastering the Art of French Cooking” and Madhur Jaffrey’s “An Invitation to Indian Cooking,” “Chop Chop” offers both a cultural history and a hands-on introduction to the flavors of Nigeria.We spoke with Ozoz in a CulinaryArts@SPAC and WAMC on the Road event in Saratoga Springs, New York on November 15. At the event, we were all treated to authentic Nigerian dishes including a goat pepper soup, chin chin, puff puff, jollof rice, and more prepared by Keobi Restaurant of Albany, New York.
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Ozoz Sokoh is a culinary anthropologist, food historian, and author of the new cook book “Chop Chop: Cooking the Foods of Nigeria” (Artisan, 2025). In the tradition of Julia Child’s “Mastering the Art of French Cooking” and Madhur Jaffrey’s “An Invitation to Indian Cooking,” “Chop Chop” offers both a cultural history and a hands-on introduction to the flavors of Nigeria.We spoke with Ozoz in a CulinaryArts@SPAC and WAMC on the Road event in Saratoga Springs, New York on November 15. At the event, we were all treated to authentic Nigerian dishes including a goat pepper soup, chin chin, puff puff, jollof rice, and more prepared by Keobi Restaurant of Albany, New York.
Carol Leoning and Aaron C. Davis' new book is "Injustice: How Politics and Fear Vanquished America's Justice Department"
The Roundtable
25 minutes
4 days ago
Carol Leoning and Aaron C. Davis' new book is "Injustice: How Politics and Fear Vanquished America's Justice Department"
Pulitzer Prize–winning Washington Post reporters Carol Leonnig and Aaron C. Davis will tell us about their investigation into the subversion of the Justice Department over the last decade, culminating in President Donald Trump upending this cornerstone of democracy. Their new book in "Injustice: How Politics and Fear Vanquished America's Justice Department."
The Roundtable
Ozoz Sokoh is a culinary anthropologist, food historian, and author of the new cook book “Chop Chop: Cooking the Foods of Nigeria” (Artisan, 2025). In the tradition of Julia Child’s “Mastering the Art of French Cooking” and Madhur Jaffrey’s “An Invitation to Indian Cooking,” “Chop Chop” offers both a cultural history and a hands-on introduction to the flavors of Nigeria.We spoke with Ozoz in a CulinaryArts@SPAC and WAMC on the Road event in Saratoga Springs, New York on November 15. At the event, we were all treated to authentic Nigerian dishes including a goat pepper soup, chin chin, puff puff, jollof rice, and more prepared by Keobi Restaurant of Albany, New York.
