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Issue 112, Spring 2021

With contributions from Cynthia Greenlee, Crystal Wilkinson, Channing Gerard Joseph, and many others, this special edition is really something to savor. Alice Randall, the New York Times best-selling novelist, award-winning songwriter, educator, food activist, and cookbook author, guest edits the issue, one that centers, “the Southern kitchen in the African diaspora, and in conversation with other arts—for in the African-American experience cooking in the South has long been both an expressive and global practice.”

Food Is Us, by Alice Randall


COVID Kitchen, by Crystal Wilkinson

The Umstead, by Julia Bainbridge

Pimento-cracy, by Cynthia R. Greenlee 

The Art of Being Eaten Alive, by Channing Gerard Joseph 

A Monumental Flavor, by Lokelani Alabanza  

After Apple Picking, by Mark Powell

Promise and Purpose, by Amanda Little

A Sustainable Call and Response, a poem by Caroline Randall Williams

A Weary Traveler in a Familiar Land, by Psyche Williams-Forson 

Nothing Can Dim the Light, by Donna Battle Pierce

Sisterfeast and the Manna of Afro-Carolina, by Michelle Lanier with Kali Grosvenor  


Pleasant Food
Notes from a life in restaurants
by Brad Johnson

Tarry With Me
Reclaiming sweetness in an anti-Black world
by Ashanté M. Reese 

Six Poems
by Tarfia Faizullah

A story by J. Shores-Argüello

On sweet potato pie

Loving Something Enough, by Tiana Clark

Sweet Potato Pie, a story by Eugenia Collier

Nothing but Sweet Potato Pie, by Ayana Contreras

No Charge, by Tandy Wilson

Sweet Potato Chess and Meringue Jar-Lid Pies, by Rebekah Turshen


Art by: Najee Dorsey, Carter/Reddy, Chandra McCormick, Danny Ghitis, Sharon Core, Xaviera Simmons, Jasmine Clarke, Celestia Morgan, Louis Fratino, Jen Everett, Didier William, Yasmin Reshamwala, Manik Raj Nakra, Milton Carter, Marc Padeu,