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How Shakirah Simley, went from running a jam company to being director of the Office of Racial Equity in San Francisco and now executive director of Booker T. Washington Community Service Center
Jeanne Razanamaria, a cook from Madagascar, transforms three ingredients with some oil and salt into a rich dish that tastes like it has secret seasonings hidden in its depths Her simple technique of collapsing tomatoes with sautéed red onion then simmering both with beans and their cooking liquid concentrates them into a tangy, earthy stew She shared this recipe with Hawa Hassan for the book “In Bibi’s Kitchen,” written with Julia Turshen