Founder and Director, The SANDE Youth Project
501c(3) nonprofit cooking, nutrition, and heritage program for vulnerable families.
Food and Nutrition Consultant
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.
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.
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.
The Plain Dealer, Cleveland, Ohio
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.
The Los Angeles Times, Los Angeles, California
Wrote weekly column on diet and nutrition, feature stories on food-related topics.
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.
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
James Beard Foundation
Les Dames d’Escoffier International, Austin Chapter
International Association of Culinary Professionals
Southern Foodways Alliance
Jack and Jill of America, Inc., Associate Member, Austin Chapter