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Macaroni & cheese, French fries, whipped cream and many other foodie favorites disseminated from a slave kitchen in Charlottesville. The life, contributions and erasure of America’s culinary founding father are explored by food historians, celebrated chefs, experts on race and the African American diaspora. Through their words, and the persistence of a curious chef, Ashbell McElveen, the life of James Hemings comes into focus.   

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