Book Talk & Farm-to-Table Dinner: Africulture with Michael Carter Jr.

Discover the African roots of American agriculture through a book talk with Michael Carter Jr. and a farm-to-table dinner.
About this Event

Join us for an evening with Michael Carter Jr., an eleventh-generation farmer in the United States, the fifth generation to farm at Carter Farms in nearby Orange County, Virginia, a University of Virginia instructor in Environmental Thought and Practice, where he teaches Africulture: Roots of U.S. Agriculture, and author of Africulture: How the Principles, Practices, Plants, and People of African Descent Have Shaped American Agriculture.

In Africulture, Carter weaves together history, culture, and African-centered perspectives to illuminate the essential contributions of Black men and women to U.S. agriculture and the staple crops we rely on every day, including coffee, tea, chocolate, indigo, and kola. Discover the role coffee played in the Civil War, how chocolate became part of the American experience, and the significance of Africa to Coca kola, including the story of the African kola nut that gave the drink its name. From the stories of innovators to the realities facing Black farmers today, Africulture offers what Soul Fire Farm co-founder and Farming While Black author Leah Penniman calls "a blueprint for the blossoming of an agriculture rooted in cultural memory, ecological care, and mutual thriving. Hosted at the Morven Sustainability Lab, the event invites guests to explore the connections between agriculture, history, culture, and food in a setting dedicated to advancing sustainable and resilient food systems.

The evening will also feature a farm-to-table dinner inspired by African crops, ingredients, and culinary traditions highlighted in the book. Served throughout the talk, the meal will include a seasonal salad course, buffet dinner, dessert, and wine, creating an immersive opportunity to explore the connections between agriculture, history, and food.

Farm to Table Dinner & Talk: $100
(Two glasses of wine included or non-alcoholic alternative)
Book Add On: $30

We highly encourage you to support the author by purchasing a copy of the book with your dinner during the checkout process.

This event is co-sponsored by Morven Sustainability Lab, UVA Dine, and the University of Virginia's Environmental Thought and Practice program.

Opener

• Skillet Cornbread with Local Honey Butter (V)
• Traditional Garden Salad featuring Local Greens and Seasonal Produce (VG/GF); Citrus Vinaigrette (VG/GF) or Buttermilk Ranch (V/GF)

Buffet Dinner

• Chicken Yassa (GF)
  Braised chicken with caramelized onions, lemon, and mustard
• Quinoa and Chickpea-Stuffed Roasted Eggplant with Chermoula (VG/GF)
  Roasted eggplant stuffed with quinoa, chickpeas, spices, golden raisins, fresh herbs, and chermoula
• Collard Greens (VG/GF)
  Braised with cider vinegar and chili flake
• Coconut Rice with Pigeon Peas and Fresh Herbs (VG/GF)
  Light coconut rice with pigeon peas, fresh herbs, and a hint of citrus

Dessert

• Summer Peach Shortcake with Buttermilk Whipped Cream and Lemon Zest (V)
  Spiced grilled peaches, housemade shortcake, fresh whipped cream, and lemon zest

V = Vegetarian | VG = Vegan | GF = Gluten-Free

This event is part of a new series at Morven Sustainability Lab that pairs meaningful conversations with shared meals. Through partnerships with local farmers, food producers, and UVA Dine, the series explores how food can connect people, ideas, and place while supporting efforts to expand the use of regionally sourced ingredients across the University food system. Our goal is to add one to three new local vendors annually to UVA Dines procurement list through this series.

Agenda

🕑: 05:30 PM - 05:45 PM
Welcome Reception
🕑: 05:45 PM - 07:45 PM
Book Talk & Farm to Table Dinner
🕑: 07:45 PM - 08:00 PM
Book Signing