Osayi Endolyn is a writer and editor. She works on digital and print publishing projects.
Hi. Osayi sounds like oh-sigh-yee. That’s important, so practice, practice.
I write about food and drinks, and what those things say about us.
I’m deputy editor of the quarterly food magazine, Gravy, at the Southern Foodways Alliance, where I often write about how we navigate identity issues in the food world (see links below to my Gravy column, Missed Cues).
My freelance work touches on other areas, including business and tech, lifestyle, music, and the catchall, personal essay. I collaborate with tech marketers on product and service digital content as well. My work has appeared in the Oxford American, Eater, Atlanta magazine, Tales of the Cocktail, New York Magazine’s The Cut, and the Bitter Southerner, among others. Slowly but surely, I’m working on a nonfiction book about the influences of West African culinary traditions in American cuisine.MORE ON OSAYI