In 1796, when slavery remained both legal and common in New York, a white man named Aquila Giles set out to free Hannah, a 30-year-old woman he enslaved, and her daughter, Abigail, who was about 5.
Join Tori Avey as she explores the story behind the food - why we eat what we eat, how the foods of different cultures have evolved, and how yesterday's food can inspire us in the kitchen today.
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