THE SAUGUS ADVOCATE – FRIDAY, APRIL 23, 2021 Page 7 Saugus Public Library welcomes a June Zoom visit with Culinary Historian Michael Twitty (Editor’s Note: The following info is from a press release issued this week by The Saugus Public Library.) oin the Saugus Public Library and a community of 25 public libraries from across the state on Thursday, June 10 from 7-8:30 p.m. to welcome African American culinary historian Michael Twitty, who will discuss his memoir, “The CookJ ing Gene,” the James Beard Foundation’s 2018 Book of the Year Award-winner. Twitty found there was a giant hole in the story of American cooking and in the story of most African American families. In this unique memoir, he starts to trace his family history through the story of Southern and American food. Using genetic research, historA ZOOM GUEST: Culinary historian Michael Twitty will be featured in a free Zoom program that the Saugus Public Library and two dozen other public libraries will offer on June 10 from 7 to 8:30 p.m. (Courtesy photo to The Saugus Advocate) IN THE KITCHEN: Michael Twitty at work. (Courtesy Photo to The Saugus Advocate) STILL BAKING | FROM PAGE 3 ment said, she swam for exercise regularly at the YMCA in Melrose – up until the outbreak of COVID-19 last year. However, she did swim last summer at the family’s summer home in Shapleigh, Maine. “I have done a lot of things over the years, and I still enjoy cooking,” she said. “A scary moment” Dyment still has vivid memories of her childhood days in Norway after World War II broke out. “There were a lot of planes and they were dropping these leaflets to tell us Germany was occupying our country,” Dyment said. “It was scary. We went to my neighbor’s house because they had a basement,” she said. Dyment and her older brother would go back into their home to retrieve some blankets. On one occasion, she had a close call from gunfire nearby. “A bullet must have come straight across my hair. That was a scary moment,” she said. Dyment had two brothers and two sisters. She and her younger sister – who is 89 and lives in Norway – are the only ones left. They talk on the phone often. Besides family, good friends spice up peoples’ lives, according to Dyment. “I love people and I love to keep in contact with all my friends since I’ve come to this country,” Dyment said. “When I have a friend, I usually keep it for the rest of my life,” she said. Dyment’s show is scheduled to air on Channel 8 at 8:30 p.m., Tuesday, May 18. Here’s the recipe that Lee Dyment uses for the angel food cake (“Light as air … fluffy as a cloud”): Set out, but do not grease 10-inch tube pan, four inches deep. Measure and sift together three times 1 cup sifted Softasilk, ⅞ cup of sugar (granulated). Measure into large mixing bowl 1 ½ cups of egg whites (12), 1 ½ tsp. of cream of tartar, ¼ tsp. salt, 1 ½ tsp, of vaic interpretation, nature study, heirloom gardening, and interviews with contemporary voices in food, his journey led him back to his family’s origins in nilla, and ½ tsp. almond extract. Beat with wire whip until foamy. Gradually add two tbsp. at a time, ¾ cup of sugar (granulated). Continue beating until meringue holds stiff peaks. Sift gradually the flour-sugar mixture over the meringue. Fold in gently just until the flour-sugar mixture disappears. Push batter into ungreased tube center pan. Gently cut through batter with a knife. Bake. When cake tests done, invert, Let hang until cold. Temperature: 375 degrees (quick, mod. oven). Time: Bake 35 to 45 minutes. West and Central Africa and put him center stage in the discussion over race and food in American life through his popular food blog, Afroculinaria (https://afroculinaria.com). Massachusetts-based chef and author (and huge Michael LIBRARY | SEE PAGE 8
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