Toni has been a guest instructor at Whole Foods Culinary Center, and has appeared on the Cooking Channel’s Foodography and the PBS feature Juneteenth Jamboree.

Prior to that post, she was the nutrition writer for the Los Angeles Times and a contributing editor to Heart and Soul Magazine (a health and fitness book for African-American women). In 1991, Toni became the first African American woman to hold the position of food editor at a major daily newspaper, the Cleveland Plain Dealer. Toni also is co-author of A Taste of Heritage: New African-American Cuisine (Macmillan) and wrote the chapter on the South for Culinaria: The Food of the United States (Konemann). Blue Grass contains the first known photographs of African American cooks and presents a new portrait of a role model working women can respect and learn from today. In 2005, she published an historic reprint of an early 20th century cookbook, The Blue Grass Cook Book, by Minnie C. She is a contributor to the anthology, Southern Women: More Than 100 Stories of Innovators, Artists, and Icons (Garden and Gun) and to Edna Lewis: At the Table with an American Original (University of North Carolina Press). Toni is the author of the award-winning book Jubilee: Recipes From Two Centuries of African American Cooking (Clarkson Potter), a beautifully-photographed recipe collection that takes African American cooking beyond soul food, and The Jemima Code: Two Centuries of African American Cookbooks (University of Texas), a widely-acclaimed, annotated bibliography that tells the story behind her rare collection. In 2014 she earned the Southern Foodways Alliance John Egerton Prize for this work, which she used to host Soul Summit: A Conversation About Race, Identity, Power and Food, an unprecedented 3-day celebration of African American Foodways.

She received Notable Mention in The Best American Essays of 2015.įormer First Lady Michelle Obama invited Toni to the White House twice for her outreach to help families live healthier lives. She has appeared as a guest judge on Bravo’s Top Chef and has been featured on CBS Sunday Morning’s annual Food Show in the anthology, Best Food Writing of 2016 and in Aetna’s 35th Annual African American History Calendar.

She is a James Beard Book Award winner, recipient of the International Association of Culinary Professionals (IACP) Trailblazer Award and its Book of the Year Award. Toni Tipton-Martin is an award-winning food and nutrition journalist who is busy building a healthier community through her books, foundation and in her role as Editor in Chief of Cook’s Country Magazine and its television show.

Toni tipton martin the jemima code