Nichelle Newsletter
Sourdough, No
Are you on TikTok? Do you spend time trying to learn the dances? TikTok is also where food trends like “carrot bacon” are born.
Kiss My Grits
This James Beard Award-winning essay by Cynthia Greenlee takes a look at how grits are used as a weapon for Black women.
Toni Tipton-Martin also won a James Beard for her book, Jubilee. You can check out her book on my Bookshop booklist.
Sweet Potato Bebinca
Combining southern and Indian food cuisine, Nik Sharma created a recipe for sweet potato bebinca. Bebinca is like flan, a baked custard dessert.
The Level Of Disrespect
Imagine going back to work in restaurant. You are not sure if it is safe. Tips are probably going to be awful because business is half of what it was pre-Covid. You have to do more side work to do to keep every surface fomite-free. Then some angry idiot decides to get violent because you’re wearing a mask or asking them to wear one. Food workers are being attacked for doing their job.
Who Are We Reopening For?
It’s not an either/or situation. Reopening a restaurant is not like turning on a light switch. Jaya Saxena writes about reopening restaurants on Eater.
Have a delicious rest of the week,
Nichelle