TradeRoots Farms

TradeRoots, in partnership with REAP, is excited to present this unique culinary offering. Indulge in the ultimate outdoor dining experience with a menu inspired by August Wilson’s captivating production. Chef Yusuf’s specially curated selection brings the flavors and spirit of 1920s Chicago to life, complementing the rich storytelling and vibrant performances.

There’s still time to order for your Ma Rainey experience at American Players Theatre. Reserve your spot today and savor this unforgettable event!

Coca-Cola Brined Cherrywood Smoked Chicken Salad Sandwich on Brioche: Coca-Cola brined chicken, cherrywood smoked, served on a brioche bun.
OR
Grilled Vegetables with Black-Eyed Peas and Hummus Chèvre: Grilled locally sourced Wisconsin vegetables, black-eyed pea hummus, chèvre, coconut tortilla.

Served with:
Collard Green and Apple Slaw: Shredded collard greens, crisp apples, light vinaigrette

Sweet Potato and Wild Rice Salad: Sweet potatoes, hand-harvested Wisconsin wild rice.

Watermelon Mélange: Watermelon and seasonal fruits.

Cherry Berry Basil Cobbler: Wisconsin cherries, berries, and a hint of basil.

Coca-Cola.

Dining Event: A Meal Made for Ma Rainey | American Players Theatre American Players Theatre is a world-class classical theater in Spring Green, Wisconsin.

Thank you featuring us Madison Magazine🫶🏽

LEGACY GROWERS

Buried deep in Wisconsin’s agricultural past is the story of two farming settlements that built vibrant, thriving Black communities in Grant and Vernon counties. Now, centuries later, a new generation of Black farmers in Madison and Wisconsin is cultivating the spirit of those communities in burgeoning networks that attempt to defy the declining numbers of Black farmers nationwide.

Kynala Phillips digs into this history to tell the story of where Wisconsin’s Black farmers have been and where they’re going with farmers and organizations like

🌶 Robert Pierce, the South Madison Farmers’ Market and Neighborhood Food Solutions
🐐 Artemis Provisions & Cheese and Kingsley Gobourne
🍠 Urban Triage and Ruthanna Hutton-Okpalaeke
🥬 TradeRoots Farms and chef Yusuf Bin-Rella
🍅 Alex Booker

Also in the July issue, Madison is emerging as a hub where world-class female athletes and women in sports leadership can stand tall on the shoulders of women who came before. It’s all happening here, Anna Kottakis reports, including a female-driven front office launching a softball team, a professional women’s volleyball league bringing the game back to the U.S. and a sophomore hockey star making history. 🏒🏐

And, Emma Waldinger takes you into the hive with Gentle Breeze Honey and a few additional Madison-area beekeepers and honey programs. 🐝

Plus, we buzz about the new yard game of the summer BocceRoll, Emma Waldinger pays The Book Kitchen in Mineral Point a visit and Erica Krug finds out why we’re all falling for Hutong.

Single issue orders are now live at madisonmagazine.com. On newsstands July 3.

📸 Cover photo feat. Ruthanna Hutton-Okpalaeke by Larry Chua

Black farmers in Wisconsin are growing their legacy Centuries ago, two farming settlements built vibrant, thriving Black communities. Now, a new generation of Black farmers is cultivating the spirit of those communities.

LEGACY GROWERS

Buried deep in Wisconsin’s agricultural past is the story of two farming settlements that built vibrant, thriving Black communities in Grant and Vernon counties. Now, centuries later, a new generation of Black farmers in Madison and Wisconsin is cultivating the spirit of those communities in burgeoning networks that attempt to defy the declining numbers of Black farmers nationwide.

Kynala Phillips digs into this history to tell the story of where Wisconsin’s Black farmers have been and where they’re going with farmers and organizations like

🌶 Robert Pierce, the South Madison Farmers’ Market and Neighborhood Food Solutions
🐐 Artemis Provisions & Cheese and Kingsley Gobourne
🍠 Urban Triage and Ruthanna Hutton-Okpalaeke
🥬 TradeRoots Farms and chef Yusuf Bin-Rella
🍅 Alex Booker

Also in the July issue, Madison is emerging as a hub where world-class female athletes and women in sports leadership can stand tall on the shoulders of women who came before. It’s all happening here, Anna Kottakis reports, including a female-driven front office launching a softball team, a professional women’s volleyball league bringing the game back to the U.S. and a sophomore hockey star making history. 🏒🏐

And, Emma Waldinger takes you into the hive with Gentle Breeze Honey and a few additional Madison-area beekeepers and honey programs. 🐝

Plus, we buzz about the new yard game of the summer BocceRoll, Emma Waldinger pays The Book Kitchen in Mineral Point a visit and Erica Krug finds out why we’re all falling for Hutong.

Single issue orders are now live at madisonmagazine.com. On newsstands July 3.

📸 Cover photo feat. Ruthanna Hutton-Okpalaeke by Larry Chua

https://bit.ly/KoshersoulDinner

Michael Twitty Presents: A Koshersoul Pop Up Join us for a unique culinary experience with Michael Twitty at his Koshersoul Pop Up event!

Last day to get your holiday box and original artwork by yours truly!

Another wonderful evening:)

Check us out on Threads!

Yusuf Bin-Rella (@chefyusufb) on Threads 98 Followers

Art show for a good cause:)

Upcoming in-person event!!* July 26 from 4-8pm.

We are beyond excited to announce our upcoming collaboration with Hodge Podge, Dane County Food Collective, REAP, and Trade Roots in celebration of the Earth and its gifts.

This event will engage all your senses - with sight, touch, taste, hearing, and smell.

We’ll have artists joining us in person to tell us about the work and show us tips on ceramic, digital, and acrylic art. Featuring:


horse.herbal

Wondering where I’m going with that taste comment?
Yusuf Bin-Rella, culinary artist, will be creating edible works of art - that’s right, food is art, too!
🧅🍽️🧄

Our gallery show is featured on the walls including these artists:



calhoun


Beverages from ’s legendary menu! 🤩

And you never know - there could be a surprise or two. 😝 We are beyond excited.

It’s a CAN’T MISS event!*

*Too far away or unable to join us in person?

That’s alright! No tears, my friends. Show your support on social media! Want more information or to pick up unique art for your home or garden? 👩‍🌾
DM us or send us an email at [email protected]. There are some adorable gnomes and gorgeous acrylics looking for homes.
Adopt today!

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Happy Juneteenth!

BIPOC Pop-Up in Paoli!

Join Yusuf Bin-Rella and TradeRoots Farms for a memorable immersion into Afro Indigenous cuisine. This interactive outdoor cooking demonstration will celebrate corn – a versatile staple food and cultural touchstone within Afro Indigenous and African diaspora communities.

The workshop will include an introduction to Afro Indigenous culinary traditions, harvesting seasonal produce at Troy Farm, instruction on nixtamalization and preparation of hominy grits, and a chance to taste and discuss the meal we've prepared together. Don’t miss out on this unique event with TradeRoots! Discover the heart of corn, taste the diverse flavors of Afro Indigenous cuisine, share a meal, and connect with your food roots.

See the Rooted events calendar for more details and to RSVP for the event.
https://www.rootedwi.org/events/community-workshop-afro-indigenous-outdoor-cooking/

East High celebration features African cuisine Chef Yusuf Bin-Rella, a chef at the University of Wisconsin-Madison and proprietor of TradeRoots, teaches students about cuisine from the African diaspora.

I stopped by the South Madison Farmers Market on my commute this morning, and got some beautiful, just picked this morning spinach from Mr. Pierce, and fam!

https://ediblemadison.com/recipes/corn-cake-breakfast-sandwich

Corn Cake Breakfast Sandwich with Fried Collard Greens Eggs and greens cooked in rendered bacon fat is a simple way to take the flavor of everything to another level. Yusuf pairs those delicious sandwich ingredients with nutty Gruyère and homemade corn cakes. Originating with Indigenous communities, corn cakes are also known as johnnycakes.

New York City April 27!

Wild Roots: Afro-Indigenous Food Sovereignty and Traditions with Elena Terry and Yusuf Bin-Rella - Brooklyn Ace Hotel Brooklyn and GBA/Guilty by Association invite you to a conversation and a cooking demo with Yusuf Bin-Rella and […]

Know our story!

You Can Thank Black Horticulturist Booker T. Whatley for Your CSA Long written out of the narrative, the Tuskegee University professor first introduced the concept in the 1960s as a solution for struggling Black farmers

https://www.npr.org/2023/02/19/1156851675/in-2022-black-farmers-were-persistently-left-behind-from-the-usdas-loan-system

In 2022, Black farmers were persistently left behind from the USDA's loan system An NPR data analysis shows Black farmers were accepted for USDA direct loans at a lower rate than other racial groups in 2022. Direct loans are supposed to be among the easiest for farmers to get.

As a Black Chef and Farmer I cannot help but be fascinated by the life of James Hemings, a chef who not only left his mark on the culinary world but also bore the weight of a society that deemed him property.
Chef Hemings was a slave who, through his mastery of French cuisine, was able to elevate his status and play a vital role in introducing new dishes to America. Yet, despite his culinary prowess, he remained a slave, subject to the whims of his owners and the brutalities of a society built on the exploitation of his labor and personhood.
Through his experiences in the kitchen, Chef Hemings was able to channel his creativity and resourcefulness, using food as a means of asserting his individuality and humanity in a world that denied him both. He brought dishes like French toast, ice cream, and macaroni and cheese to America, forever changing the landscape of its cuisine.
But beyond his contributions to the culinary arts, Chef Hemings represents the larger struggle of the black community in America to assert their dignity and claim their place in society. He reminds us that even in the face of oppression and injustice, the human spirit has the capacity to soar and create beauty.
The life of Chef Hemings is a testament to the power of the individual to shape their own destiny and to leave an indelible mark on the world. It serves as a reminder of the complexities of the human experience and the ongoing struggle for justice and equality.
In the words of WEB Du Bois, "The color line ... reveals the soul of America in all its power for evil and all its possibilities for good." The story of James Hemings, a slave who rose to prominence as a chef, underscores both the darkness and the light of the American experience.

Happy Black History Month!

Algie Shivers and Round Barns of Vernon County — BIPOC Birding Club of Wisconsin Algie Shivers and the Round Barns of Vernon County: An Essay on Wisconsin’s Black HistoryBy Jeff Galligan Ed.D.Cover photo and text by Jeff Galligan As a birder and outdoor enthusiast, I have been fortunate to travel across Wisconsin in pursuit of my avian friends. It is always interesting t.....

7 chefs changing the food industry These Madison chefs are redefining our city's community and culture, inside the kitchen and out.

Giving Tuesday is officially here! As we kick off our year-end fundraising campaign today, we think about what you made possible in 2022:

-We piloted our Teens in the Food System curriculum at Bayview Foundation Inc. and Lussier Community Education Center with middle- and high-school students,

-In partnership with Cooperativa Raíces para el Cambio/ Roots4change Co-op we relaunched the Farms to Families resilience box program to purchase local food and distribute it to Latinx and Indigenous families in our community who have been hard-hit by the pandemic’s lasting effects,

-Earlier this fall, REAP and Dan Cornelius hosted the 2nd Annual Harvest Dinner at Yowela?talih^ Farms with local chefs Elena Terry of Wild Bearies , Yusuf Bin Rella of TradeRoots Farms, and Wisconsin State Representative Francesca Hong of Morris Ramen ,

-In partnership with the Madison Schools - MMSD Food and Nutrition team, we hosted virtual farm tours throughout the growing season to share with students the tastes, sights, and smells of local farms.

We hope that 2023 will be even greater, and that you'll help us get there! GIVE TODAY AT https://loom.ly/7xJp3cQ.

P.S. Your gift will automatically be doubled, thanks to a generous $30,000 match from our sustaining donors.


📸 Emily Julka

BIPOC Urban Agriculture workshop, Monday August 29th.

Thank you Gayle Worland!

It's not just food — it's history: Yusuf Bin-Rella connects growing, cooking and community Remember your ancestors and cultural teachings when you plant — and the good food will follow, he says.

Thank you for all of your support!

Chef connects growing, cooking and community Nurture your plants to pay homage to ancestry, he urgesGAYLE WORLANDgw