The Forgotten Inventor Who Transformed Industrial Bread-Making

“Countless Black Thomas Edisons produced transformative inventions in the late 19th and early 20th century that were either lost to history or outright stolen simply because of their race,” writes my colleague Brianne Garrett in an important new feature. It’s the first in a series highlighting generations of forgotten Black entrepreneurs. The first subject, Joseph Lee, has a breathtaking story of defying the odds and persevering past systemic barriers, like offices for patent attorneys being located in white-only districts. 

Lee, a former slave who made his way North as a cook on a ship, became a successful chef at a posh hotel. But his lasting mark on history comes from inventions which changed industrial bread-making forever. He defied the odds, as Garrett writes. He became one of 92 Black patent-holders in 1894 for the first bread kneader, and a year later secured another for his bread crumb machine. 

“He was special,” author Jerome Peoples, who wrote the 2011 biography Lee’s Bread Machines, told Garrett. “We know that slavery had all kinds of punishment, just the mental cruelty of it. But he was able to block out the distractions, and he didn’t give up.”

I’ll let you uncover the rest by reading yourself! Otherwise, there’s a lot of strong climate and health stories throughout this week’s newsletter, which has been top of mind for me as I (eek!) hit the eight week mark on my book deadline. I’m wishing you all a relaxing and replenishing weekend. And because I need to tell myself this more, I’m also going to share it with you: Remember to be kind to yourself. 

— Chloe Sorvino

Explore The Coverage:

How This Unsung Black Entrepreneur Changed The Food Industry Forever — And Made A Lot Of Dough. Joseph Lee was one of Boston’s most successful hospitality entrepreneurs when he invented machines that transformed industrial bread-making for the next century.

This is a first in a series which spotlights decades of forgotten and omitted Black business successes through in-depth profiles, spearheaded by my colleague Brianne Garrett, who is the editorial lead for For(bes) The Culture. Read more about the State of Black Entrepreneurship project and follow along at #StateofBlackEntrepreneurship

What I’m Thinking About: 

How much does our food contribute to global warming? Five things your brand is doing wrong on Instagram by Kuli Kuli founder Lisa Curtis. Advice for craft brewers struggling to succeed in a crowded market. Sweet Nothings — founded by recent 30 Under 30 honoree Jake Kneller — makes its grocery store debut. Will the plant-based foods industry ditch plastics? Boston Beer gave away Bitcoin. The largest family owned winery E. & J. Gallo commits to hiring women. Where to order Passover seder in New York City (this one’s for the neighbors!) Sonic Drive-In’s new hard seltzer. Is it safe to eat romaine now? Why a community-driven response will create global food systems action. An obituary for the wine legend Steven Spurrier. Why alternative meats bring an uncertain future for cattlemen. A new fight for gender equity in the seafood industry. On Stanley Tucci and his new Italian food and travel CNN show. 

Weekend Reading:

This California Startup Has A Meat Test It Says Can Help Prevent The Next Pandemic. Overuse of antibiotics while raising America’s livestock is putting humans at risk. Food ID says its rapid-result test for slaughterhouses is the solution that the meat industry needs.

Kroger To Close Three More Supermarkets As Local Hazard Pay Mandates Spread. The nation’s largest grocery store chain, Kroger, is closing seven stores after cities have started mandating frontline workers be compensated with a higher hourly rate.

These Mezcaleras Have Survived Multiple Crises. Can They Survive The Entrance Of Big Alcohol? The mezcal market will still be there after the pandemic. The question is, will mezcal production endure into the next generation? And if it does, what survives? Do high-quality producers like Berta Vasquez have a seat at the table?

Robots And Bees: High-Tech, Vertical Strawberry Farm In N.J. Raises $50 Million In Series A Round. When Oishii, a high-tech, vertical farm in New Jersey, introduced its $50-a-box Omakase strawberry in 2018, the fruit quickly became the darling of New York's Michelin star chefs. The startup is now taking the next step, after raising $50 million in a Series A.

Subscribe here to get this newsletter in your inbox every Friday. Or forward this email to a friend who you think would enjoy it, too!