NEW MERCH,
SERVED FRESH
In celebration of the bright and beautiful cover of our Spring Food Issue, our persimmon ‘Not A Tomato’ cap and green bean mug pair perfectly with an issue that explores what may look—and taste—simple but never is.
Osayi Endolyn
About
Osayi Endolyn is a James Beard Award-winning writer whose work explores food and identity. She’s published in the New York Times, the Washington Post, the Los Angeles Times, the Wall Street Journal, TIME, Eater, Food & Wine, Condé Nast Traveler, Travel + Leisure, and the Oxford American. Her commentary on the nexus of food and dining culture is featured in the "Sporkful," "Chef’s Table," "The Next Thing You Eat," and "Ugly Delicious." Her essays appear in the anthologies Black Food, Women on Food, and You and I Eat the Same. Endolyn is co-author of the Black Power Kitchen, the forthcoming cookbook from Ghetto Gastro, and the bestseller The Rise: Black Cooks and the Soul of American Food from Marcus Samuelsson.