Resume

TONI TIPTON-MARTIN

Baltimore, Maryland

512. 415.3123

luv2eat6@hotmail.com

 

 

EXPERIENCE

Founder and Director, The SANDE Youth Project

2008-present

501c(3) nonprofit cooking, nutrition, and heritage program for vulnerable families.

Food and Nutrition Consultant

1999-present

Member, James Beard Awards Committee, Leadership Austin Essential Class of 2012, City of Austin Sustainable Food Policy Board, Olways African Heritage Pyramid Committee

Founding Member and President, Foodways Texas

Host City Committee Chair: International Association of Culinary Professionals (IACP) 33rd Annual Conference

Curator: Hearth House, Matter of Food, Round 34, Project Row Houses, Houston, Texas

Founding Member and President: Southern Foodways Alliance, Center for the Study of Southern Culture, University of Mississippi, Oxford, Mississippi (1999-2003).

Presenter: International Assn. of Culinary Professionals, Les Dames d’Escoffier, Prairie View A&M, Culinary Historians of Southern California, Slow Food Austin, Austin African-American Book Festival, ProArts Collective’s Black Arts Movement Festival (BAM),Texas Department of State Health Services, University of North Carolina, University of Michigan, Whole Foods Culinary Center, Women Chefs and Restaurateurs, Austin Foodways, Mississippi University for Women, The College of Charleston, State Farm Insurance Company, Mobil African-American Women on Tour.

Consultant: Austin Area Urban League, Austin, Texas; United Airlines, Los Angeles, California.

Cookbook Author

Jubilee: Recipes from Two Centuries of African American Cooking (Clarkson-Potter, 2019)
History, recipes and full-color photos paint a rich, varied picture of African-American cooking: a cuisine far beyond soul food.

The Jemima Code: Two Centuries of African American Cookbooks (University of Texas Press, 2015)
Full-color, annotated bibliography of some of the rare black cookbooks in Toni’s collection.

The Blue Grass Cook Book (The University Press of Kentucky, October, 2005)
Wrote a new Introduction to this culinary classic originally published in 1904.

Culinaria: The Food of the United States (Konemann, 1998)
Wrote the chapter on Southern cuisine.

A Taste of Heritage: The New African-American Cuisine (Macmillan 1998)
300 recipes and menus from African-American chefs.

Freelance Writer

1996-present

Heart & Soul (Contributing Editor), Edible Austin, Austin Chronicle, Gastronomica: The Journal of Food and Culture, Texas Co-Op, Cooking Light, Restaurants & Institutions, American Legacy Magazine, Dallas Morning News, Cleveland Free Times.

Food Editor

The Plain Dealer, Cleveland, Ohio

1991-1996

Supervised production of Wednesday and Sunday Food sections; managed three-person staff; wrote stories and two weekly columns; worked with photographers, graphic artists, page designers and freelancers; food styling.

Staff Writer

The Los Angeles Times, Los Angeles, California

1983-1991

Wrote weekly column on diet and nutrition, feature stories on food-related topics.

 

EDUCATION

University of Southern California, Bachelor of Arts, Journalism.

Alpha Mu Gamma (French honor society); Sigma Delta Chi (Journalism).

Peter Kump’s Culinary School, New York.

 

HONORS

2015 Best American Essays

2014 John Egerton Prize, Southern Foodways Alliance, University of Mississippi

2010 University of Texas – Austin Community Leadership Award

2003 Harry A. Bell Grants for Food Writers

International Association of Culinary Professionals (IACP) grant for authors of potentially significant culinary works.

1995 Kaleidoscope Magazine 40/40 Club

Recognizes 40 African-American professionals, 40 years of age and under, for their accomplishments and dedication to the community.

1995 Outstanding Dedication and Service Award

Phi Delta Kappa, Inc., Gamma Rho Chapter, Excellence in community food coverage.

Who’s Who Among Black Americans, 1992-present

Los Angeles Times Editorial Awards, 1991, Honorable Mention

American Heart Association, 1989, 1988

Media Award for Excellence in Print Journalism

1988 Golden Carnation Award for Excellence in Nutrition Writing

 

AFFILIATIONS

James Beard Foundation

Les Dames d’Escoffier International, Austin Chapter

International Association of Culinary Professionals

Southern Foodways Alliance

Foodways Texas

Jack and Jill of America, Inc., Associate Member, Austin Chapter