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How This West African Duo Is Redefining Floral Design, One Stem At a Time Follow their journey on IG @Reflorishnyc ON THE ORIGINS OF REFLORISH. Reflorish started in October 2020 after months of brainstorming how to enter a new space that neither one of us had previous experience in. Our business is rooted in a […]
STORIES

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How This West African Duo Is Redefining Floral Design, One Stem At a Time

Follow their journey on IG
@Reflorishnyc

ON THE ORIGINS OF REFLORISH.

Reflorish started in October 2020 after months of brainstorming how to enter a new space that neither one of us had previous experience in. Our business is rooted in a genuine friendship between two Black women. We hope to extend some of the appreciation we show one another to other Black people, specifically Black womxn, within our local Brooklyn community.

ON FLORAL INSPIRATION.

Artistically, we are superrrrrr inspired by Maurice Harris, the artist/florist/visionary behind Bloom and Plume. His work is phenomenal and never seizes to amaze us. We love how he also ties his personality into everything he creates! It would be a dream to take a course or do a workshop led by him one day.

ON CELEBRATING BLACK LEGACY IN 2021.

Remembering Black pioneers in 2021 (and every year following) is necessary for the preservation of legacy and impact. We must remember those who made what we are doing possible today. The beauty of life is that we are continuously building on a path that someone before us paved. As Black Women, we have a responsibility to always build on the beauty of our essence, and we hope to do that by celebrating each other through flowers.

 

A TYPICAL DAY FOR REFLORISH LOOKS LIKE?

5:45am – On a market morning, we wake up around 5:45am and immediately text each other to make sure we’re both awake. Sometimes these texts lead to “I need 15 more minutes” or “I’m going to catch the 6:20 train.”

7:00am – On her walk to the flower district, Effie usually stops by a Chase to withdraw the amount of cash we’ll use for the morning.

7:15am – We meet up at Jamali to pick out the vessels we’ll be designing in and look around for any other materials we might be running out of, like chicken wire or floral tape (both are great mechanics when designing an arrangement!)

7:30am – We start our shopping which consists of hopping from Dutch Flower Line to J Rose, and everything in between.

8:15am – Most of our trips end at J Rose because we end up chatting it up with the owner and other staff in the shop. They’ve become like family to us and are always imparting flower knowledge, good laughs and wisdom on us.

9:15am – We make it back to one of our apartments (yes, we arrange at home!) and immediately process the flowers by stripping the stems and putting them in water.

9:30am – Since we are both [still working] full time, we usually hop on our laptops after processing to answer emails and start any work-related projects we have for the day.

12:00pm – It’s best for flowers to process for a while so they are able to properly hydrate, so we usually don’t begin arranging until lunch time. Sometimes we order from a local restaurant or make a quick bite before getting our vessels ready.

12:30pm – Stems are flying, the arrangements are coming together, and our floors are covered with brown paper and excess leaves.

1:15pm – We’ve wrapped up the arrangements and give them some time to sit while we jump back into emails and meetings.

3:00pm – Deliveries are scheduled and we take a quick break to grab some photos and content of the arrangements!

6:00pm – We have wrapped up our work days and have all of the deliveries out of the door. Now our evenings are mostly used for cooking dinner, responding to emails and mapping out future orders and partnerships.

8:30pm – On a good day, we try to wrap up all reflorish work before 9pm…

10:30pm – Rugie sends Effie a text (or vice versa): “We should think about doing…” It never really stops.

Juneteenth inspired Charcuterie Board The thing I love most about a charcuterie board is that you are able to experience every single flavor at once. You can be creative and really put whatever you like on it! Although charcuterie isnt a formal Black food tradition, many of the items used in this board represent different […]
RECIPES

How to make the perfect Charcuterie Board

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Juneteenth inspired Charcuterie Board

The thing I love most about a charcuterie board is that you are able to experience every single flavor at once. You can be creative and really put whatever you like on it!  Although charcuterie isn’t a formal Black food tradition, many of the items used in this board represent different parts of our heritage.

I used black sesame seed crackers,  also traditionally known as “Benne Seed Crackers” due to their cultural significance. According to the late Edna Lewis’s In Pursuit of Flavor, sesame seeds or Benne seeds were brought to America from Africa and named after the Benue state of Nigeria. According to Lewis, “Slaves planted them at the end of crop rows and around their small cabins and used them in much of their cooking.” The fact that they are black, makes them much richer as well. 

The Black Eyed Pea salsa is a twist on a traditional favorite. Black eyed peas are traditionally enjoyed on holidays such as New Years Eve signifying good luck, but they are also known as a symbol of emancipation for slaves who were officially freed on New Years Day. This salsa is simple and delicious incorporating orange and yellow peppers, tomatoes, red onions and spices.

The pickles, one of my favorite parts of any charcuterie, are a nod to the late Abby Fisher (as we all know because you’re on this site) made a name for herself by making pickled goods and preserves and she later went on to become one of the first African American cookbook authors. 

The simplicity and fusion of flavors and colors make this board the perfect way to celebrate and honor Black heritage.

-Cortni @heycortnay 
Ingredients

This specific charcuterie board incorporates an array of ingredients, but you can really use whatever you like! Here I used fresh summer ingredients like peppers and strawberries, two different types of cheeses, nuts and pickles. The two cheeses used here are a fresh Cheddar and Manchego. Manchego cheese is a Spanish sheep’s cheese and reminds me a bit of Parmesan, but milder and a bit softer. It’s buttery and delicious. You can never go wrong with a fresh cheddar so I always try to include it on my boards. I’ve also used Brie, Goat Cheese, and other Spanish cheeses on previous boards. Including at least three different types of cheeses on a board is my go-to, but if you’re making a smaller board like this one, two is perfect as well. For the meats I usually include Prosciutto and salami.

Directions

  1. The key to making a photo worthy charcuterie board is practice, but for your first time, the main thing to keep in mind is to have no blank space. You want your board to be full which is why I use fresh herbs, nuts, dried cranberries, etc to fill in the spaces in between the meats and cheeses.

  2. Get your board ready. If you don’t have an actual charcuterie board, that’s fine! A large cutting board, marble slab, or a ceramic platter works great too. Square, round, and rectangle boards all work.

  3. I always anchor at least two corners of the board to start. Once you anchor, you can build around these corners. As you can see, I used the sliver of Manchego cheese in one corner, the bowl of Cornichon pickles in another corner, and a ramekin of the Black Eyed Pea salsa anchoring the third corner. This helps set the tone for the board and you can start to see it come together easier than trying to start from the middle.

  4. Choose a variety of meats such as salami, prosciutto, pepperoni. When placing the meat, it looks a bit more decorative if you fold them and stack them together. You can use this to separate the board and add some depth. To do this, simply fold the meat in half and in half again like a triangle and stack them all together.

  5. I like to have a variety of cheeses on my board. A mixture of soft and hard cheeses such as Brie, Gouda, Mozzarella, etc are great starter options.

  6. Add some spreads such as jams, mustards, honey, etc for dipping and spreading.

  7. Be sure to have a variety of crackers, breads, and/or sticks available.

  8. For some color and a bit of a sweet touch, throw in some fresh and dried fruits!

  9. I also like to throw in some nuts such as almonds or pecans, but be sure none of your guests are allergic.

  10. For a finishing touch, I love to use fresh herbs. For this board, we picked some fresh Rosemary and Mint from my moms garden.

  11. The rest of the board is really no rules! Just make sure you fill in the blank spaces and whatever you do will be beautiful. You can use olives, and other antipasti items, nuts, dried fruits, artichoke hearts, cherry tomatoes, peppers, to help with this!

  12. Get creative, and have fun! Making these boards is such a fun experience, now go make your masterpiece!

Anchor your corners and get creative!
Black Eyed Pea Salsa
Ingredients
  • 1 16ounce bag of black eyed peas
  • 1 yellow bell pepper
  • 1 orange bell pepper
  • 1 red onion
  • 1 tomato
  • Salt and pepper to taste
  • Cajun seasoning to taste

Directions

  1. Do a quick boil on the black eyed peas according to the package. You want them to be soft enough to eat, but not too soft as they still need to be firm for the salsa. Drain and transfer to a mixing bowl.

  2. Dice half of the yellow and orange peppers, add them to the black eyed peas.

  3. Dice half of a ripe tomato, add to the mixture.

  4. Add in half a minced red onion.

  5. Mince about 2 tablespoons of fresh cilantro and add in to the mixture.

  6. Season the mixture with salt, pepper, and cajun seasoning to your liking!

The women in my family were my culinary inspirations and my earliest food memories took place in their kitchens.
STORIES

A Man and His Meatballs

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Derrell juggles many moving pieces as a chef, owner of catering company Amazeballs, and lends his talents as a food show host.

This Black History Month, Abby&Edna is honoring the past by looking to the future — spotlighting the burgeoning culinary pioneers who are making a name for themselves, while honoring who they are and where they come from.

This week, A&E spoke to Derrell Smith—CEO and founder of 99EATs—about the inspiration behind his company and his journey from NFL player to meatball maven.

What inspired you to create 99eats/amazeballs? How did you get started?

Before being let go from my job in advertising in 2017, I won a meatball competition in Brooklyn using my sauce recipe (The OG Sauce) which I developed while attending graduate school at Syracuse. From there, I began selling the meatballs in Smorgasburg (while still working full-time). April of 2017 I was let go from my job and decided to pursue my hustle full-time and haven’t stopped. 99EATS serves as the parent company of all things, while “Amazeballs” is specifically food.

How did you come up with the logo for your brand and what does it mean to you?

 

 

The logo is modeled after the women in my family, specifically my grandmothers.

The women in my family were my culinary inspirations and my earliest food memories took place in their kitchens. I made the logo in their likeness’ so that when people taste Amazeballs’ food, they are transported back to their grandmother’s kitchen, and remember the feeling they had when they ate grandma’s food. In my mind, that’s how we execute on our mission – by creating a feeling and sparking emotion that leaves you feeling the way you did when you left grandma’s house.


When did your love for food start? What’s your earliest memory of food?

My love of food started around 8 or 9 years old, my Mom let me cook dinner for the family (with no guidance). I broiled the pork chops until they chewed like leather, but the flavor was good! As long as the flavor was good, I could work with that, so I just kept practicing! The more I practiced, the more I fell in Love

Who inspired you to get in the kitchen?

Watching the women in my family cook, and them giving me small tasks like licking the cake bowl and washing the dishes. I just kept coming back and getting more tasks until my tasks became responsibilities, and so on.

What ‘s your advice to people who don’t think they belong in the kitchen or are cooking challenged?

Watch my cooking videos and shows so I can learn you something 🙂

Why is remembering and celebrating food pioneers important to you?

Because their spirit lives in us and flows through us and by remembering and celebrating their stories we add context as to why and purpose to our inherent power to create the world we want to live in, no matter the obstacles in our way.

99EATS is a virtual culinary brand with a mission to connect people through food, content and experiences. Prior to his culinary journey Derrell was an NFL player and advertising producer. He now lives in Los Angeles where he enjoys biking around the city and trying new foods.
Follow him on Instagram @Rellycrocker

As a child, I’d often roam the outskirts of Accra with my schoolmates, pooling together what little change we had in order to share and enjoy the smile-evoking flavors of Ghana. Be it a protein such as goat, chicken or fish, a multitude of fresh vegetables or bready carbs, shito made everything taste as it should joyful.
STORIES

A Love Letter to Shito

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A native of Ghana, Gloria is sharing her heritage through her growing condiment brand, Gloria’s Shito.

This Black History Month, Abby&Edna is honoring the past by looking to the future — spotlighting the burgeoning culinary pioneers who are making a name for themselves, while honoring who they are and where they come from.

This week, A&E spoke to Gloria Allorbi — co-founder of Gloria’s Shito — about her love for the sacred Ghanian condiment and how she started her own business interpreting the flavors of Ghanian cuisine.

What does the word shito mean?

Spoken mainly in the southwestern coastal region of the West African country Ghana, “shito” translates to “pepper” in the Ga language. 

What is shito, and how did you come to love it?

Shito is Ghana’s beloved traditional condiment. After moving to Scotland and finally the United States as a teenager, I often found myself missing the dynamic flavors of Ghana’s most sought-after street condiment. As a child (and long before street vendors were the hipster fast-food of choice), I’d often roam the outskirts of Accra with my schoolmates, pooling together what little change we had in order to share and enjoy the smile-evoking flavors of Ghana. Be it a protein such as goat, chicken or fish, a multitude of fresh vegetables or “bready” carbs, shito made everything taste as it should — joyful. 

How did you create your own version of the condiment?

Upon my return to Los Angeles and away from family, I missed my dear shito.  Without further thought, I made that proverbial phone call so many daughters have made … I called my mother.  I asked, “After leaving Accra when I was a kid, how did you come to make your shito?  What’s your recipe?”  Like so many West Africans, recipes are handed down in the oral tradition. It went something like this: “Ah ha, just add a little of this, a little more of that, a dash of whatchamacallit, a scoop of that one thing, a spoon of the good stuff, and a whole lot of love.”  Via a little improvised “culinary creativity”, I had my shito recipe.

How did you begin gloria’s shito?

As I dove into making my own shito, my cousin and brothers caught wind of my newfound interest and offered to compensate me, product untasted.  From there, I had my first customers and the confidence to proceed — Gloria’s Shito was created.  

Who inspired you most in the kitchen?

My super (food) hero mother, Mabel.  After moving west, my mom would often fill my emptiness with her homemade and improvised interpretation of the revered Ghanaian condiment. 

What would you like people to know about gloria’s shito?

Gloria’s Shito is a beautifully crafted and time intensive condiment, made by the careful selection and blending of hot peppers, ginger, garlic, onions, tomatoes (and often fish) to capture a bloom of umami & spice; richly elevating a large variety of international cuisines. 

What started as a personal exploration, has now turned into a small business that Gloria sells out of her home in Los Angeles, CA!

Follow her on Instagram @Gloriasshito

From New York City to Houston, TX, members of the Abby&Edna community share the flavors fueling their election night.
GATHERINGS

Dinners For Democracy

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It’s safe to say the whirlwind of emotions that has surrounded this election season is unprecedented. As the country braced for one of the most important elections of our lifetime, we at Abby&Edna reflected on food’s ever-present role in times of adversity. We’ve seen food’s power to bring people together during pivotal moments throughout America’s history. Take the Southern cooking prepared by Atlanta’s Paschal’s that routinely fueled the likes of Martin Luther King Jr., John Lewis, Andrew Young, Hosea Williams, Ralph David Abernathy and Joseph Lowery during the Civil Rights Movement. Or, let’s dive into food’s role during the worldwide George Floyd protests, serving as an olive branch from supporters to protestors on the front lines. So, it’s no surprise that food (and wine’s) healing powers were on full display during election night — curbing anxiety and fostering community across the country. From New York City to Houston, Texas, we checked in with Abby&Edna readers to find out the flavors fueling and soothing their evening.

New York City

“I’ll be having three bottles of wine to my face.” — Chandra Fogg, @dothechachaslide

“We’re expecting a long night at the very least, so this year is all about comfort and stamina — something that sticks to your ribs, we can enjoy curled up on the couch, and also makes good leftovers. I’m cooking this “Mushroom Bourguignon” that I love with creamy polenta, and we’ll sip along with wines produced in the USA.” — Julie Weil, @weil_deal 

“Maybe I’ll make something good to call upon the ancestors. I feel like we’re gonna need them.” — Hayley Vaughn, @allhayl

“I decided on making Birria tacos because I wanted something that was a little more extensive than my regular weekday meals to fully get my mind off of the election.” — Chidera Nnorom, @eatsbydnd

Chicago, Illinois

“I’m making chili because it’s one of my favorite comfort foods, and what’s better than having comfort on a stressful night?” — Sascha Smith, @sascha.r.smith

Houston, Texas

“Election night will be all about convenience and comfort for me. I have a rotisserie chicken and chickpeas in the fridge, plus some vegetables left over from homemade chicken stock. Soup it is!!” — Victoria Christensen, @v_christensen 

“What’s more American than stressing out about democracy over apple pie? So that’s what we’ll be making!” — Kristyn Story, @ohhnoitsksto_

Miami, Florida

“This year, I wanted to go into this election with full hearts and tummies. I decided go community style — paella, a charcuterie table, and grazing desserts. Throwing a small election night party will be something that we hope can be used to celebrate a new president while bringing many different people together.” — Abigail Diaz, @shopgirlblog

Los Angeles, California

“I decided to make homemade pizzas with a cornmeal crust. It’s delicious and easy.” — Breanna Adams, @ilybree

“I cooked for a village of two people to calm my election anxiety.” — Cayla Harris, @fashionablycayla

Washington, D.C.

“I’m doing a surf and turf with crab legs or garlicky shrimp. I’ll probably also make a blackberry cobbler. Cooking and eating good food is always a distraction for me. I’ll either be eating good and celebrating because the results were what I wanted, or I’ll be devastated. Either way, I will still have a happy tummy to make me feel better.” — Kirisha Marshall, @kirmars

“Comfort food is different for all of us, and for me, chicken wings bring me joy. So while I watch this country disappoint me again, I enjoyed some Honey Habanero Chicken Wings with Sweet Potato Fries!” — Tyler Bryant, @tymitchell_

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In a year like no other, gathering around the holiday table is more important than ever … in fact, we’d argue that it’s a downright necessity.
GATHERINGS

Six Tips to Upgrade Your Holiday Table

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In a year like no other, gathering around the holiday table is more important than ever … in fact, we’d argue that it’s a downright necessity.Yes, we know — the pandemic has straight up cancelled holiday hugs and majorly downsized holiday guest lists, but for us, the spirit of the season still rings true (even if you’re celebrating solo)! We’d like to think that a smaller table is just an excuse to set the ambiance with a festive tablescape perfectly outfitted for a new generation of hosts — one that showcases a mix of contemporary style and nostalgic panache — a perfect pairing for making new memories around the dinner table. To set this year’s table, we teamed up with our friends at Rigby — a modern line of dishware, glassware, and flatware that upgrades everyday dining while touting an affordable price tag (that means you can use this tableware way after the holidays … because who has time for single-use products?!?!) Prepared to tackle an unconventional holiday season, our strategy was simple — blend our vintage and thrifted inventory with fresh selects from Rigby to create a no-fuss, holiday setting. Here are our six tips for making table-top magic:

1. Set Your Foundation.

Start laying out your tablescape by setting the tone. For example, are you looking to go casual or ornate? Do you want your color scheme to be bold or muted? Making these choices will help you feel confident in your design from the get-go. For this particular tablescape, we knew we wanted to buck tradition — nothing too conventional for an unconventional holiday season.

Styling our dinner table with black flatware has been a yearlong desire for the Abby&Edna team, so we called on Rigby’s Satin Black Flatware Set to begin building our holiday theme. Don’t be afraid to anchor your design to a piece of inspirational tableware. Photo credit: Keirra Butts

2. Pair Something Borrowed With Something New

Achieve a unique look by heading to your local vintage store to find glassware and plates that tell a unique story. You can even get a head start with dinnerware you already have in your cabinets, then pair it with modern picks for a whimsical layout that won't break the bank.⁣ We injected sleek selects like Rigby’s Short Drinking Glass Set + Charcoal Navy Serving Bowl.

3. Build It Up.

Photo credit: Keirra Butts

Add some height to your tablescape to create dimension. A few tricks we like to implement:

  • Stack up your plates to add depth. We are fans of layering our dinner, salad, and dessert plates for increased height. For this year’s holiday-scape, we used Rigby’s Navy Dinner Plate to lay the groundwork, then built it up with vintage salad and dessert plates sourced from our local thrift store.

  • Go in with candles — candle sticks, tea lights, votives, and candle chimneys — oh my! We LOVE candles here at A&E. They provide that foolproof sexiness every table needs. We found chic, yet inexpensive candle holders and candle sticks at none other than our local Dollar Tree. | A&E Tip: The dollar store is our go-to place for inexpensive trinkets and knick knacks for any table upgrade. It’s a decorators’ playground if you know where to look!

  • Mini bowls for the win. Rigby’s mint rendition added the perfect pop of color and height to the table, while serving as a handy vessel for snacks and sauces.

4. Get Floral Fresh.

Fresh flowers or greenery effortlessly adds a pop of color and a hint of freshness to any table. We decided to go with a less intrusive style of florals for this setting, skipping the bud vases and large arrangements we traditionally opt for. The garland style arrangement utilized fresh berries, and roses, while showcasing different types of greenery — making for subtle, yet elegant holiday flair. We recommend getting creative and making your own arrangements if possible! But, if you’re like us and don't have a green thumb, make an effort to shop local, and support a small floral business! We opted for designs by @reflorishnyc for the above dinner party.

5. Cue the Cloth.

Don’t be afraid to break out the cloth for an easy table upgrade. (... And don’t panic, those after-dinner stains can be blotted right out!) Use this as an opportunity to mix and match textures — go bold with a velvet tablecloth or stick with a sleek silk runner to let the overall tablescape shine. We chose to go with a classic evergreen silk runner, then paired it with Rigby’s Navy Stripe Cotton Napkin Set. A&E Tip: Head to your local fabric store for an accessible cloth solution. Don’t tell anyone, but for this year’s runner, we utilized a simple textile.

6. Add Some Personality.

Photo credit: Keirra Butts

Tell your own unique story through your tablescape. Sprinkle in trinkets, photos, handwritten notes … whatever you want! Just remember — tables aren’t precious. They’re meant to weather everything from spills to candle wax drippings and everything in between. So have fun with it!

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Paw Paw with one of his infamous catches. Im a Taurus. One of our many superior traits is our need for stability. To feel grounded. For me, food has always had an interesting way of keeping me grounded. Bringing me back to my center. Wrapping me up like a warm hug on a chilly day. […]
STORIES

My Soul Looks Back

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Paw Paw with one of his infamous catches.

I’m a Taurus. One of our many superior traits is our need for stability. To feel grounded. For me, food has always had an interesting way of keeping me grounded. Bringing me back to my center. Wrapping me up like a warm hug on a chilly day. I have a slew of dishes that give me this feeling. A feeling of nostalgia. Meals that allow my soul to look back. Fried catfish happens to be one of them.

As a child my grandfather took me fishing. I remember the day like it was yesterday. We got up early, really early. I had to be no more than 10 or 11 years old and even at that tender age I wasn’t fully alert when he came in to wake me up for the trip. I remember packing up the truck with our rods, hooks, fishing line, bait and two coolers. One cooler full of water, beer (for my grandpa who we call Paw Paw) and bologna sandwiches my grandma made for us for that morning. And another empty cooler for the potential fish we were going to catch. To this day my grandma never lets me or any one else for that matter go hungry. When I was up brushing my teeth at what felt like the crack of dawn, she was already in the kitchen frying eggs and making grits for us to eat before we hit the road to the lake. Grits were an everyday breakfast staple in her house.

“For me, food has always had an interesting way of keeping me grounded. Bringing me back to my center. Wrapping me up like a warm hug on a chilly day.”

I really didn’t want to go fishing. I didn’t want to have anything to do with fish besides eat them. I thought fishing was for boys. But I went. Mainly because my grandma promised that if I caught one, we would fry it up and have it for dinner. I was really excited about that part. I was spending time with my grandparents in Evansville, Indiana for the summer which was very different from the beachy town of San Diego, California that I was used to in many ways. But, I enjoyed the country. I liked the smell of the air, the food, the country accents. Something about being in Evansville made me feel safe, like it was home.

We arrived at the lake just as the sun was fully rising. “Woooooah Mammy!” Paw Paw exclaimed as we unloaded the truck, “It’s hot out here.” Paw Paw had a ton of euphemisms that he would constantly pull from up his sleeve. He was originally from Louisiana and thought his expressions were hilarious.

It was scorching outside. ‘This air feels different from the air at home,’ I thought to myself. I couldn’t breathe. We set up our fishing gear and stood at the edge of the lake and waited. “This is it?” I asked Paw Paw. “You want to eat don’t you?” He snapped back. After a few hours of standing and waiting and waiting and standing and sitting and drinking beer and water, Paw Paw had caught a ton of fish while I, on the other hand, had hooked only a few, which was exciting, but I could seem to reel them in. (Story of my life)

We packed up the truck and headed back to my grandparents house. My grandma greeted us outside, waving to us from the porch with her hand on her hip and immediately got to work cleaning the fish. We dumped the entire cooler full of fish on the grass, set up a chair and my grandma began slicing the fish and peeling the skin off. I had never seen anything like it. The guts from the fresh catfish were spilling all over the muddy green grass and my grandma wasn’t even batting an eyelash about it. And I, surprisingly was not grossed out, but instead, fascinated.

After the fish was gutted, cut, de-scaled and cleaned. We took it into the kitchen and started dinner. “What are we going to have with the fish Ganny?” I asked. “Potatoes of course,” she responded with a smile. We always had catfish with either fried potatoes or spaghetti and tonight was a potatoes night. I can recall not even being tall enough to reach the counters but still trying my best to watch every step my grandmother was taking. Seasoning the flour, dredging of the corn meal, the popping of the grease. She always used a cast iron skillet.

As the pan was heating up with oil, I was tasked with cutting the potatoes. She always knew when the oil was hot enough by testing it with just a drop of water.

The fish went in the pan and when I heard the instantaneous sizzle from the flour I knew it was going to be on and poppin’. Literally lol. While the fish was frying, I finished cutting the potatoes and Ganny began seasoning them with Lawrys, pepper, garlic powder and a little bit of chili powder.

I remember the smell. Fried food has a smell that I find particularly hard to describe, but we all know what it smells like. It filled my nose and the entire house smelled like hot grease and seasonings. I particularly love this smell. This was the kind of fish fry smell that lingered in the house for a few days after and everyone who came over knew you just fried something up.

As soon as the fish was done, in went the potatoes, no need to change the oil as the leftover seasoning bits were a good base for the potatoes. Those cooked up pretty fast and before I knew it we were ready to eat. Fresh fried catfish, fried potatoes, and a side of sliced white bread. Paw Paw made a fish sandwich with his but I always enjoyed eating the bread as a side for some reason.

Even at the young age of 11 years old I knew that was some good fish. Perfectly seasoned, crispy, and it didn’t have that slimy inside like catfish can sometimes have. A lot of people stray from catfish for that reason, but it’s all about how you prepare the fish. “Drying it really well before frying is the key,” my grandma told me while catching up over the phone and trying to re-create this epic catfish recipe 15 years later. “And don’t be afraid to get your oil really hot, let it heat up nice and good,” she said.

This process is one I seem to know like the back of my hand without looking at a recipe now. It’s something that kind of comes naturally. This is what keeps me coming back to the kitchen. What keeps me centered, grounded and wanting more out of cooking.

I don’t always eat catfish, but I do love a good piece of crispy catfish every now and then. Sometimes you just crave those meals that remind you of a place or a time in your life that brings you back home, that keeps you grounded. And when I make my grandma’s catfish, I can’t help but think of how my love of catfish all started from a fishing trip I didn’t even want to go on.

Cortni is a lychee martini and sushi loving food enthusiast eating and exploring her way through Bed-Stuy. Follow her adventures on IG @heycortnay.

Baby Megan doing what she does best in the kitchen. I never knew where life was going to take me. But my dad, dad always knew. Before I was born, my parents saw a psychic who told them that I was going to grow up to be a very creative human. A right brain type […]
STORIES

Twice as Black

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Baby Megan doing what she does best in the kitchen.

I never knew where life was going to take me. But my dad, dad always knew. Before I was born, my parents saw a psychic who told them that I was going to grow up to be a very creative human. A right brain type of person. So, when I told my father that I was dropping out of law school to completely switch paths into culinary, he wasn’t surprised at all. He was actually more surprised that it took me this long to do it.

I always knew I loved food. My mom was an extreme foodie, and being a mix of Korean and African American descent, food was the center of my world growing up. All of our family vacations were planned around food and where we wanted to eat . My mom would always pack me the best school lunches. One day she made these rice rolls with seaweed for lunch. I broke them out in front of my classmates and began chowing away and everyone made fun of me, but I didn’t care. “More for me,” I thought.

“Being twice as Black has its pros and cons as one can imagine. The food? Pro. The culture? Pro. The systemic racism? Clear con.”

Megan and her mother cooking up something good.

I like to tell people that being mixed with both Korean and Black is really like being Black twice. It sounds funny, but there are truly so many similarities between the two cultures — from our history of oppression, to the food we eat, to our respect for our elders and traditions. I never felt that one side of me overpowered the other. Koreans make dishes found traditionally in soul food like oxtail and chitlins, and the Korean history of oppression by the Japanese is so similar to that of Black people in America. To this day, the Japanese act like it never happened.

One of my favorite parts about my mixed heritage is the food. My all time favorite dish is my mom’s cornbread dressing that she makes every Thanksgiving. It took me a while to realize that stuffing and dressing are two very different things from the preparation, to how it’s used; but it wasn’t until I was an adult that I realized that dressing is what Black people make for Thanksgiving. The technical difference between stuffing and dressing is that stuffing goes inside of the turkey, while dressing is usually served as a side or to “dress” the turkey. Not only that, but dressing usually incorporates a meat of some sort — typically sausage — herbs and spices, and in my mom’s case, freshly made cornbread. Just thinking about it brings me back to the pungent smell of sauteed onions, sage and giblets. It transports me back to a simpler time of life.

As time went on, I began to feel unheard and unseen. I would share ideas and get funny looks, while colleagues of mine would share the same notions and receive praise. It was odd. It was like no one believed I knew what I was talking about. Even though I checked all of the boxes — graduated from college, attended culinary school, honed my skills as an excellent cook, and was adept at social media. None of it mattered. Even being in front of the camera felt like I was putting on a show. I had two sides of myself while working at Food Network: my true self, and the self I felt I had to be to be accepted.

There’s not a moment in life that I can recall not loving food. I feel at peace when I’m in the kitchen, and I knew my peace should not come at the price of sacrificing my Blackness. Food is history. It’s culture. It’s connection. It’s who we are. And I’m proud of who I am, even if others can’t see it. My journey took me down a path of self discovery, and my experience at Food Network — despite its challenges — taught me that passion could lend itself to a satisfying career. Years later, I have no regrets. I’m a content creator and food stylist who followed her dreams. And, if it doesn't all work out, I can always go back to law school.

Megan is a chef, food stylist, host and self proclaimed vibe curator loving all things beautiful and delicious. She currently resides in LA but spends a lot of her time (pre COVID-19) in NYC. Take a look at her beautiful photos on her IG @meganhysaw.

The good thing about food is that you can teach yourself how to do anything, including how to cook for yourself or even assemble. Thats something that has helped me gain that confidence where I know I can teach myself anything in a work capacity.
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Nothing Fancy

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Kiki with her father and sister in the kitchen — someone was not too happy that day.

I’m really good at throwing shit in a bowl. I’m not really a cook and I’m far from a chef, but I can definitely assemble a tasty looking bowl. I grew up vegetarian and in my parents household that usually meant pasta, salad, or some type of casserole for dinner. Nothing fancy. My mom wasn’t too keen on cooking, but my dad didn’t hop on the veggie train with the rest of the family and cooked for himself. He’s someone who’s a lot more experimental in the kitchen and really likes to cook.

And that’s not all he was good at. From the time I was a child I had an entrepreneurial spirit ingrained in me from my father. Dad was always hustling and as a family we were constantly thinking of how we could spin a business up out of something we could do ourselves. By the age of 16 my sister and I started our first business. And in college, I made and sold cutesy headpieces around campus. I would set up a stand outside of NYU on the weekends and make money for myself from creating something that I truly enjoyed.

“I’m really good at throwing shit in a bowl. I’m not really a cook and I’m far from a chef, but I can definitely assemble a tasty looking bowl. ”

Many years later, at the only real job I’ve ever had, I considered myself the “Internal Entrepreneur.” I worked at the Huffington Post for a little over six years as the Head of Audience Development where I was constantly thinking of new ways to grow the business’s audience and making operations run smoother. This set me up for even greater success as I transitioned into entrepreneur life and launched Toast Media with my husband Dean. While I may do a lot of the heavy lifting within our business, at home I play sous chef. I’m really good at washing dishes and throwing shit together, but I always considered myself lacking in the culinary department.

And as pretty new-ish entrepreneurs, our eating habits have differed. We meal prep a lot more and we always try to bring our lunch to work.

In today’s traditional corporate America culture, lunch breaks are not really a thing. You either eat your pre-made lunch that you brought from home at your desk, while still “working,” or, you run out across the street to grab a $14 salad to bring back to your desk to continue to work while simultaneously trying to stuff your face and type an email. Lunch breaks are kind of a taboo in today’s working culture. Especially at startups. Everyone is working so hard that sometimes you legit don’t have time for a lunch break.

The sad desk lunch is something I’m very familiar with, but I am also a firm believer in taking time from work for lunch. As a full time employee or an entrepreneur, you can sometimes get caught up in whatever you’re doing for work. Whether it’s finishing up a proposal, prepping for a big meeting, putting the finishing touches on a huge RFP. You get so caught up that you forget to take care of yourself. Feeding yourself is like a form of self care, especially in terms of cooking for yourself throughout the week. You’re showing yourself that kind of love every day saying, ‘I prepared this for you.’ That’s special.

And just like work and entrepreneurship, the good thing about food is that you can teach yourself how to do anything, including how to cook for yourself or even assemble. And that’s something that I think, kind of oddly, has helped me gain that confidence where I know I can teach myself anything in a work capacity.

No one’s ever given me a playbook for my role. I just figured it out. I think that confidence has transferred to the kitchen where I have a lot of Pinterest failed meals that happen, but I had the confidence to try it. Where in the past, I would just say to myself, you’re not a pastry chef, don’t even attempt to make that. But now I’m like, I taught myself SEO and email marketing, I can do this. And that’s the beauty behind food and cooking. Even if you fail at it, at least you had the confidence to try; and that skill can translate to any aspect of your life.

Kiki is an entrepreneur and self proclaimed sandwich junkie residing in Brooklyn with her husband Dean, doggy Toast, and newborn bebe Byrdie. Follow her on IG at @kikivonglinow.