Dinner Guests: Hank Willis Thomas, Marc Bamuthi Joseph, and Hawa Hassan | Pop-Up Magazine

What’s for dinner? Chef Hawa Hassan makes Bariis, a Somali basmati rice dish that translates to “cook and bring together.” She’s joined by artists Hank Willis Thomas and Marc Bamuthi Joseph— they talk black joy, artist collectives, recent work, and the importance of creative civic engagement.

In our DINNER GUESTS series, award-winning chefs lead you through easy-to-follow, delicious recipes. But you’re not the only one on the guest list: Each episode features a conversation between two creative friends — writers, artists, filmmakers, musicians — talking with each other about what they’re up to. All with support from Google.

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HAWA HASSAN is the founder and CEO of Basbaas Foods, a line of small-batch, handcrafted organic condiments inspired by the flavors of her native Somalia. She’s also the author of the new cookbook, IN BIBI’S KITCHEN: THE RECIPES AND STORIES OF GRANDMOTHERS FROM THE EIGHT AFRICAN COUNTRIES THAT TOUCH THE INDIAN OCEAN.

MARC BAMUTHI JOSEPH is a playwright and cultural curator, currently serving as the Vice President and Artistic Director of Social Impact at The Kennedy Center. An inaugural recipient of the Guggenheim Social Practice initiative, his opera libretto WE SHALL NOT BE MOVED and evening-length work /PEH-LO-TAH/ ran to critical acclaim. Catch him in HBO’s upcoming adaptation of BETWEEN THE WORLD AND ME by Ta-Nehisi Coates.

HANK WILLIS THOMAS is a conceptual artist working primarily with themes related to perspective, identity, commodity, media, and popular culture. His collaborative projects include QUESTION BRIDGE: BLACK MALES, IN SEARCH OF THE TRUTH (THE TRUTH BOOTH), WRITING ON THE WALL, and the artist-run initiative for art and civic engagement For Freedoms.

Check out the recipes for Hawa’s bariis in the comments below.

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