On a warm Friday night in October, jazz music mingles in the air with the smell of collard greens at Cafe Coda, a Black-owned music venue in Dane County.
Out front, the Adem Tesfaye Band has patrons dancing, and in the back room, Chef Yusuf Bin-Rella is preparing collard greens for the musicians and VIPs to have at their set break.
Inside a pressure cooker, greens, Scotch bonnet peppers, onions and garlic that were pulled from the dirt at Troy Farm on Madison’s north side by Bin-Rella about an hour prior were blending with bacon and smoked turkey. The result was a mouth-watering scent that lured people backstage.
Bin-Rella hadn’t necessarily planned to cook. He was at Cafe Coda to see friends and unwind, but he can’t resist feeding people.
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