Our South: Black Food Through My Lens Lorena Jones Books are easy to spot because

are easy to spot because they have barely changed

It is about composing a plate that delights the eye as much as the palate

"What I'm most excited about in this issue is our look at 10 of the most innovative organizations pushing for change in the food and beverage industry in the Southeast right now

In her spare time

Celebrate the South's favorite mayonnaise and learn how to cook with it in new delicious ways with this cookbook from food writer and Duke's lover Ashley Freeman

Our South: Black Food Through My Lens Lorena Jones Books are easy to spot becauseAuthor: Ashleigh Shanti Raised in Appalachia, native daughter Ashleigh Shanti, a queer Black woman and acclaimed chef, knows Southern Black cooking means more than we've come to believe. While hot buttered cast iron pan cornbread and crunchy, juicy, lard fried chicken have their roles to play, they are far from the entire story. The key to understanding how Black influence has defined foodways and cultures in the South is to explore its microregions,