2023

For Pastry Chef Nicola Olivieri, It Isn't the Holidays Without Panettone | Plate | December 1, 2023

The 12 Restaurants in New Orleans Everyone Should Visit | Saveur | November 7, 2023

This Beach Club in Colombia Has Scuba Diving, Horseback Riding, and an Award-winning Sustainability Program | Travel + Leisure | October 22, 2023

Klancy Miller’s ‘For the Culture’ Celebrates and Magnifies Black Women and Femmes in Food | Food Network | October 17, 2023

A Pie Shop on Chicago’s South Side Serves More Than Dessert | The New York Times | July 11, 2023

Trill Burgers Is as ‘Houston’ as a Restaurant Can Get | Texas Monthly | July 10, 2023

Caribbean Barbecue Is Forged in Fire, Spice, Fruit, Acid, and Heat | Food & Wine | June 30, 2023

Emily Meggett Embodied the Beauty of Gullah Geechee Life and Cuisine | Eater | May 26, 2023

A Legendary Manhattan Dinner Party Where Black Luminaries Break Bread | Eater NY | May 23, 2023

Where the Milkshakes Are Served With a Celebration of Black Culture | The New York Times | May 2, 2023

Shrimp po’ boys and live music: Big Freedia’s New Orleans favorites | The Washington Post | April 28, 2023

Red Beans and Rice Feed New Orleans’ Soul | The New York Times | March 13, 2023

Sisters behind US’s first Black food book store share their five essential reads | The Guardian | February 25, 2023

Fast Food’s Biggest Innovators Right Now Are Independent Black Vegan Chefs | Bon Appétit | January 5, 2023

2022

Javanese Jewel | Travel + Leisure | December 29, 2022 (IP in the December 2022/January 2023 issue)

This Entire Bookstore Is Dedicated to Black Food Writing | Bon Appétit | December 23, 2022

Buffalo turns focus to food justice after supermarket shooting | The Guardian | December 20, 2022

How to Set (Actually) Meaningful Travel Resolutions for 2023 | AFAR | December 16, 2022

The Best Places to Travel in 2023 | AFAR | December 1, 2022

The Sweetest Harvest | Food & Wine | December 1, 2022

The Remarkable Variety of Caribbean Cornmeal | Food52 | October 20, 2022

A Pioneering Black Ballerina’s Life Story Comes to the Stage | The New York Times | October 14, 2022

West African Chefs Take a Page From the Fast-Casual Playbook | The New York Times | October 3, 2022

A New Orleans Chef Finds a Place for Fusion in the Black Diaspora’s Cuisine | Food52 | September 15, 2022

Loretta’s Pralines Is a Sweet Piece of New Orleans’ Black History | Life & Thyme | September 9, 2022

Strength and Flavor | Travel + Leisure | August 30, 2022 (IP in the September 2022 Issue)

Chef Preston Clark Carves Out His Own Legacy | Eater | August 23, 2022

How to Make Ranch Water Like a Texas Bartender | Epicurious | August 18, 2022

25 Outstanding Restaurants Worth the Drive | Garden & Gun | August/September 2022 Issue

Fried Chicken Isn’t a Punchline—It’s Part of the Black American Story | Life & Thyme | July 25, 2022

What It Means to Eat Ethically on Trips | AFAR | July 19, 2022

Fried Okra, Beyond the Batter | The New York Times | July 11, 2022

A Four-Ingredient Fried Chicken Recipe With a Story to Tell | Eater | June 29, 2022

Foraging, Farming, Hunting, and Storytelling: How Black Creators Are Growing Emancipated Spaces | Kitchn | June 16, 2022

Where to Find the Best Recipes for Juneteenth | Wall Street Journal | June 10, 2022

In Louisiana, Celebrating the Beauty of the Swamps | AFAR | May 2, 2022

Warung Indonesian Nourishes a Diaspora | Gravy | Spring 2022 Issue

‘Blackness Deserves a Seat at the Seder’ | The New York Times | April 5, 2022

A Transformative Trek to West Africa's Highest Waterfall | Travel + Leisure | March 11, 2022

One Huge Hog, One Long Day and a Nourishing Southern Tradition | The New York Times | March 7, 2022

The South Carolina Sea Islands Preserve Gullah Geechee Ingenuity | AFAR | February 22, 2022

The Ebony Test Kitchen, Where Black Cuisine Was Celebrated, Is Reborn | The New York Times | February 18, 2022

The Spirit of Soul Food: More Than Just Shrimp and Grits | Life & Thyme | February 18, 2022

Teach a Man to Fish | Gravy | Winter Issue 2022

Following the Life of Dr. Martin Luther King Jr. on a Road Trip Through the Deep South | Travel + Leisure | January 13, 2022 (November/December Issue 2021)

Alvin Ailey’s legacy continues to inspire across generations | PBS | January 7, 2022

In New Orleans, King Cake Is a Way to Make Joy | The New York Times | January 4, 2022

2021

Tracing the Origins of a Black American New Year’s Ritual | The New York Times | December 24, 2021

What Kwanzaa Means to Black Americans—Now & Always | Food52 | December 21, 2021

In New Orleans, Beignets Are a Must—Here’s Where to Eat Them | AFAR Magazine | December 2, 2021

The Southern soul in seafood dressing | The Undefeated | November 24, 2021

How Texas’ Refugee Population Has Enriched Our Culinary Community | Texas Highways | November 2021 Issue

Toni Tipton-Martin Writes Her Own Legacy | The New York Times | November 3, 2021

Finding Soul and Spirit in Austin’s Barton Springs Pool | AFAR Magazine | October 20, 2021

With ‘Black Food,’ Chef Bryant Terry Finds Meaning in Every Meal | Wall Street Journal | October 13, 2021

An East Village Taqueria Bridges the Gap Between Texpats and Other New Yorkers | Texas Monthly | September 2, 2021

How a Houston Restaurateur Built an Empire on All-Day Breakfast | Texas Monthly | August 31, 2021

The World’s Greatest Places of 2021 (Houston and New York City) | TIME | May 27, 2021

Hemp is the Secret Ingredient in This Houston-Made Vodka | Texas Highways | May 27, 2021

Netflix’s ‘High on the Hog’ Centers Black Cooks in the Story of American Food | Wall Street Journal | May 21, 2021

Turkey Leg Hut has become a bastion of Houston’s Black culture — and a gentrification lightning rod | The Washington Post | May 14, 2021

The Lone Fisherman | Life & Thyme | April 27, 2021

The Story Is in the Sumac | TASTE | April 26, 2021

The Harlem Renaissance Never Ended—It Just Evolved | Condé Nast Traveler | April 8, 2021

Reclaiming the Outdoors | Texas Highways | April 2021

How to Stock an Indonesian Kitchen | Serious Eats | February 19, 2021

The Fine Legacy of Lucille’s | Gravy | Winter 2021 Issue

2020

The 2020 Holiday Issue | Bon Appétit | December 1, 2020

Around the World in 130 Chicken-Soup Recipes | Gastro Obscura | November 30, 2020

The Cultural Losses of Climate Change | DAME Magazine | November 30, 2020

Food Donation Services Need Your Help This Season: Here’s How to Get Involved | Greatist | November 13, 2020

How Rotel Became an Essential Part of Any Queso | Eater | November 4, 2020

A Haitian Halloween, in the East Village | Grub Street | November 2, 2020

Biden is Courting Black Farmers, but They’re Paving Their Own Road to Justice | FoodPrint | October 29, 2020

Capturing the Heat and Crunch of Indonesian Cooking | The New York Times | October 27, 2020

ManDem Cycling Club Is Biking Toward Inclusion and Diversity | Bicycling | October 13, 2020

The Minds Behind Two Iconic Nigerian Restaurants Will Soon Open a Jollof Rice Destination | Eater Houston | October 5, 2020

From Pandemic to Protests: How Food Businesses Are Responding - Chris Shepherd | Bon Appétit | September 24, 2020

Can a New Grocery Store Give Manhattan Something Truly New? | Grub Street | September 21, 2020

Okra, the Vegetable of Survival | Heated | September 21, 2020

Fall Cookbooks to Transport You to Romania, Indonesia, Tanzania, and Beyond | Travel + Leisure | September 12, 2020

Why Eating Local Could Help Prevent Widespread Food Disease Outbreaks | HuffPost | September 3, 2020

Racial Justice Can — and Should — Start at the Table | Heated | August 31, 2020

A Harlem Restaurant That’s Withstood Gentrification, a Pandemic and Time | The New York Times | July 30, 2020

It’s a Hub for Indonesian Culture in New York. Next Week It Will Be Gone. | Grub Street | July 28, 2020

Black Women Are Using Running to Fight White Supremacy | Runner’s World | Issue 5 - 2020

How Alvin Ailey’s ‘Revelations’ Has Helped Me Find My Way Back to Texas | Texas Monthly | July 23, 2020

How Matthew Cuesta Used His Bike to Remember George Floyd | Bicycling Magazine | July 17, 2020

Toni Tipton-Martin's Jubilee Is a Source of Black Joy | Serious Eats | June 18, 2020

Celebrating Juneteenth in 2020 Is an Act of Resistance | Texas Monthly | June 18, 2020

Lessons on Black Food History From Rufus Estes’ ‘Good Things to Eat’ | Heated | June 1, 2020

Food Service Workers Are on the Brink of a Mental Health Crisis. These Efforts are Helping. | Civil Eats | May 26, 2020

In Praise of Bessie Coleman, Trailblazing Black Texan Pilot | Texas Monthly | February 29, 2020

Stolen Childhoods: The Girls of Ghana’s Lake Volta | PassBlue | February 12, 2020

How Mariners’ Temple Survived Fire and Flux in Chinatown | Bedford + Bowery | January 2, 2020

2019

The Black History of Eggnog | Heated | December 20, 2019

To Value the Breadth of Black Cuisine, You Have to Photograph It | Zora | December 12, 2019

400 Years After the Slave Trade Began, Tracing the Roots of Jambalaya to Jollof | Civil Eats | December 5, 2019 - Winner of the National Association of Black Journalists' (NABJ) Salute to Excellence Award for Best Use of Multimedia

Reverence Starts With Putting Down Your Phone | Heated | October 30, 2019

Indigenous Languages Are in Danger of Going Extinct Around the World | World Politics Review | October 4, 2019

In Celebrating 400 Years of African Resilience, I Found a Culinary Masterpiece | Heated | September 19, 2019

The West African Comfort Food No One Can Resist | Zora | August 8, 2019

How Being Too Busy to Cook Reignited my Love for Cooking | Heated | June 20, 2019

Aggressive Policing and Academic Outcomes: Examining the Impact of Police "Surges" in NYC Students' Home Neighborhoods (co-author) | The Research Alliance for New York City Schools | May 2019

Arrests in Marielle Franco’s Death a Blow to Bolsonaro’s Brazil, a Step Towards the Accountability She Fought For | Journal of Political Inquiry | March 13, 2019

Queer Brazilians are Using Art to Resist Bolsonaro’s Anti-LGBTQ Agenda | NPR’s Latino USA/Latin America News Dispatch | January 13, 2019