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Last weekend’s Black Family Reunion, which drew more than 100,000 people to the Mall, was “a beautiful affair,” says Ed Murphy, except for one thing: African-Americans didn’t do all the cooking. Murphy, president of the African-American Business Association, complained in a letter to Reunion organizers that four of the 36 food vendors at the two-day event were Asian-American. The Asian-Americans weren’t serving chop suey—they complied with National Park Service guidelines that call for the food to match the culture being celebrated at festivals, in this case dishes like fried fish and barbecue. But Murphy believes only black hands should have stirred the pot; the outsiders employed Asian cooking techniques and “Asian seasonings,” he says. “It sends mixed signals to call it an African-American family reunion and have others serving our food,” Murphy says. Dorothy Height, president of the National Council of Negro Women (NCNW), which sponsored the event, says she received Murphy’s complaint, but stands by the policy that only the food, and not the chefs, need be African-American.