Osayi Endolyn

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Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn Osayi Endolyn

at fishercenter.bard.edu
|Fig. 1| 

Photo by Doug Segars.

COMMUNION
May 2023 [Performance] COMMUNION: a ritual of nourishment and commemoration is a participatory “blues Eucharist” inspired by Kenyon Adams’ early experiences in the Black Protestant churches of his childhood in the Southeast region of the United States. In collaboration with chef and artist Omar Tate (featured in the Netflix series High on the Hog), food and culture writer Osayi Endolyn (The Rise: Black Cooks and the Soul of American Food: A Cookbook), and visual artist Ambrose Rhapsody Murray, Kenyon is creating an offering to the audience, with poems, prayers, movement, music, and food. The ritual applies the distinct paradox which imbues a Eucharistic meal: the partaking of which is simultaneously a commemoration of death as well as a claim of unity with that which cannot die or be diminished. COMMUNION seeks to construct new spaces and traditions of testimony and witness. · fishercenter.bard.edu
|Fig. 2| 

Photo by Doug Segars.

at www.bonappetit.com flavor
Jan 2023 [Article] For this Bon Appétit story, Osayi Endolyn interviewed Gregory Gourdet about how he cooks at home now: health-conscious dishes that avoid ingredients he’s sensitive to (dairy, gluten, etc.) while also hitting diverse cultural references and paying homage to the potent flavor profiles featured at his Portland restaurant, Kann. These featured recipes highlight nutrient-rich superfoods and make robust use of a global pantry, one where fish sauce, Scotch bonnet chiles, and curry powder are as easy to reach for as salt and pepper. [swipe] · www.bonappetit.com
|Fig. 1| 

Photos by Carl Ostberg. Food styling by Micah Morton. Prop styling by Andrea Bonin.

RESERVATIONS

Apr 2023 [Event] In the first panel/episode of “Reservations,” Blake McKay taps her smartest friends and comrades to attempt to answer the question: Has food media written itself obsolete? James Beard Award winners all, Helen Rosner, Osayi Endolyn, and Meghan McCarron agree and disagree on everything from Anthony Bourdain’s colonialist tendencies to the relationship between bravery and money to what the food section even is, and what does and doesn’t belong in it.

WIDE AWAKE

Feb 2023 [CAMPAIGN] Pandora celebrates Black music, by Robeson Parks x Osayi Endolyn
Listen at wondery.com NYC ICE
Hot dog stand
|Fig. 1| 

Photo by John Adams

Piragua cart
|Fig. 2| 

Photo by Eric Ardito

Feb 2023 [podcast] Osayi served as consulting producer for IN THE CUT, an Audible Original, hosted by Ghetto Gastro. The podcast explores iconic dishes through conversations with tastemakers, cultural experts, and neighborhood icons like Questlove, Black Thought, Von Diaz, and A$AP Ferg. Listen · wondery.com

vip vibes

Jul 2022 [Event] Shanika Hillocks and Osayi Endolyn curated the VIP wine experiences for the inaugural Blue Note Jazz Festival in Napa Valley, in a joyous and historic summertime event celebrating Black music, featuring industry-leading sommeliers Cha McCoy (The Communion) and Femi Oyediran (Graft Wine Bar).
Get the book at bookshop.org BLACK POWER KITCHEN
Spread from Black Power Kitchen
|Fig. 1| 

Spread from Black Power Kitchen

Spread from Black Power Kitchen
|Fig. 2| 

Spread from Black Power Kitchen

Spread from Black Power Kitchen
|Fig. 3| 

Spread from Black Power Kitchen

Spread from Black Power Kitchen
|Fig. 4| 

Spread from Black Power Kitchen

Oct 2022 [Book] A celebration of Black culture and an indispensable cookbook, Osayi wrote Black Power Kitchen for Ghetto Gastro, using food to explore issues of race, access, and identity. Get the book · bookshop.org
|Fig. 5| 

Animation by White Rain Bookhouse

Buy the book at bookshop.org THE RISE
Oct 2020 [Book] Osayi Endolyn wrote The Rise, in collaboration with chef and TV host Marcus Samuelsson. In celebration of Black food figures, the cookbook highlights the African diaspora and its indelible contributions to American food culture. Featuring 26 profiles of chefs, storytellers, and activists, plus over 150 recipes, The Rise honors the traditions, memories, and creativity of African American food culture. The book was nominated for a James Beard Award, and the Uber Eats series "On the Rise" based on the book won in the visual media category. Buy the book · bookshop.org
Watch the interview at www.youtube.com
YouTube video from Oxford American channel
|Fig. 1| YouTube video from Oxford American channel
why we go back
Jun 2020 [Interview] In 2019, Osayi Endolyn wrote “Counter Service,” a column examining how American dining culture is shaped by historic social practices that have left out, or outright excluded, groups of people including women and Black people. To conclude her series, she visits Willa Jean restaurant in New Orleans to discuss the elements that make a dining experience successful. In the video, she asks what it is about New Orleans restaurants like Dooky Chase's, Heart Dat Kitchen, and Coquette, that make us want to return? Watch the interview · www.youtube.com
Get the book at bookshop.org watermelon
In conversation: Nicole Taylor and Osayi Endolyn
|Fig. 1| In conversation: Nicole Taylor and Osayi Endolyn
Jun 2022 [Book] At the Africa Center in Harlem, MOFAD celebrates Juneteenth with Nicole Taylor, author of Watermelon and Red Birds, in conversation with James Beard Award-winning writer Osayi Endolyn. Get the book · bookshop.org
at www.eamesinstitute.org
|Fig. 1| 

Photos by Klaus Langelund

by DESIGN
Jan 2023 [Interview] Even casual fans of American 20th-century design cannot help but to be taken with the wondrous legacy of Charles and Ray Eames. The Eames Institute of Infinite Curiosity builds on that history in their publication, Kazam!, where creators reflect on a 1972 film q&a in which the Eames answered fundamental, spiritual queries about from the French curator Madame L’Amic. Here the magazine features chef and innovator David Zilber, who Osayi also profiled in The Rise cookbook. She writes the intro to this reimagined Q&A, accompanied by a short film on David's work. · www.eamesinstitute.org
Film by Jonas Fogh and Klaus Langelund
|Fig. 3| Film by Jonas Fogh and Klaus Langelund
Legacy of Malinda Russell · at www.eater.com LEGACY
Feb 2021 [Interview] Malinda Russell’s “A Domestic Cookbook” offers more than culinary advice. It also gives clear attribution to figures who are typically erased or lost to history. Eater's Monica Burton interviews Osayi Endolyn and Toni Tipton-Martin. Published in partnership with Museum of Food and Drink's African/American exhibition, for which Osayi authored the bios for the Legacy Quilt, which honors the countless African American food and drink producers who laid the foundation for American cuisine. · www.eater.com
Read the essay at www.eater.com
make it hot
Oct 2018 [Essay] Eater excerpted Osayi Endolyn's essay "Fried Chicken is Common Ground" from ‘You and I Eat the Same,’ the book edited by Chris Ying in collaboration with Rene Redzepi. So you like hot chicken—perhaps you’d be interested in knowing where it comes from and willing to share the weight of its legacy, too. Read the essay · www.eater.com
Read the article at www.latimes.com
|Fig. 1| 

Photo by Noah Fecks

COCKTAILS
Apr 2019 [Article] Osayi featured Shannon Mustipher in the Los Angeles Times, who wrote “Tiki: Modern Tropical Cocktails.” The collection is the first cocktail recipe book written by a working African American bartender and released by a major publisher in more than 100 years. Read the article · www.latimes.com
|Fig. 3| 

Photo by Noah Fecks

at www.foodandwine.com UPTOWN
|Fig. 1| 

Photo by Kelly Marshall

Oct 2020 [Feature] To receive an invitation to dine at the home of Alexander Smalls, entrepreneur, author, chef, and longtime Harlemite, is to make whatever schedule adjustments necessary to be in attendance, and not solely because the food is sure to soothe and inspire, nor solely because his panache for anecdotes induces giggles and hollers the neighbors can hear. · www.foodandwine.com
|Fig. 2| 

Photo by Kelly Marshall

mofad legacy quilt · View the exhibit at www.mofad.org MOFAD
Feb 2022 [https://www.mofad.org/the-legacy-quilt] The Museum of Food and Drink presented African/American: Making the Nation’s Table, an exhibit celebrating Black foodways. One component of the exhibit is The Legacy Quilt, which honors the countless African American food and drink producers who laid the foundation for American cuisine. The Legacy Quilt is a handmade quilt composed of 406 blocks, each one representing one African American contribution to American cuisine. Standing at 14 feet tall and nearly 30 feet wide, this awe-inspiring object makes a powerful point: there are countless stories that deserve recognition. The exhibition ran from February 22 to July 17, 2022, at the The Africa Center in New York City. MOFAD invited Osayi Endolyn to write the bios that accompanied the Legacy Quilt's presentation. View the exhibit · www.mofad.org
|Fig. 1| 

Graphic design, Adrian Franks. Quilt design, Harlem Needle Arts.

at fishercenter.bard.edu
|Fig. 1| 

Photo by Doug Segars.

COMMUNION
May 2023 [Performance] COMMUNION: a ritual of nourishment and commemoration is a participatory “blues Eucharist” inspired by Kenyon Adams’ early experiences in the Black Protestant churches of his childhood in the Southeast region of the United States. In collaboration with chef and artist Omar Tate (featured in the Netflix series High on the Hog), food and culture writer Osayi Endolyn (The Rise: Black Cooks and the Soul of American Food: A Cookbook), and visual artist Ambrose Rhapsody Murray, Kenyon is creating an offering to the audience, with poems, prayers, movement, music, and food. The ritual applies the distinct paradox which imbues a Eucharistic meal: the partaking of which is simultaneously a commemoration of death as well as a claim of unity with that which cannot die or be diminished. COMMUNION seeks to construct new spaces and traditions of testimony and witness. · fishercenter.bard.edu
|Fig. 2| 

Photo by Doug Segars.

at www.bonappetit.com flavor
Jan 2023 [Article] For this Bon Appétit story, Osayi Endolyn interviewed Gregory Gourdet about how he cooks at home now: health-conscious dishes that avoid ingredients he’s sensitive to (dairy, gluten, etc.) while also hitting diverse cultural references and paying homage to the potent flavor profiles featured at his Portland restaurant, Kann. These featured recipes highlight nutrient-rich superfoods and make robust use of a global pantry, one where fish sauce, Scotch bonnet chiles, and curry powder are as easy to reach for as salt and pepper. [swipe] · www.bonappetit.com
|Fig. 1| 

Photos by Carl Ostberg. Food styling by Micah Morton. Prop styling by Andrea Bonin.

RESERVATIONS

Apr 2023 [Event] In the first panel/episode of “Reservations,” Blake McKay taps her smartest friends and comrades to attempt to answer the question: Has food media written itself obsolete? James Beard Award winners all, Helen Rosner, Osayi Endolyn, and Meghan McCarron agree and disagree on everything from Anthony Bourdain’s colonialist tendencies to the relationship between bravery and money to what the food section even is, and what does and doesn’t belong in it.

WIDE AWAKE

Feb 2023 [CAMPAIGN] Pandora celebrates Black music, by Robeson Parks x Osayi Endolyn
Listen at wondery.com NYC ICE
Hot dog stand
|Fig. 1| 

Photo by John Adams

Piragua cart
|Fig. 2| 

Photo by Eric Ardito

Feb 2023 [podcast] Osayi served as consulting producer for IN THE CUT, an Audible Original, hosted by Ghetto Gastro. The podcast explores iconic dishes through conversations with tastemakers, cultural experts, and neighborhood icons like Questlove, Black Thought, Von Diaz, and A$AP Ferg. Listen · wondery.com

vip vibes

Jul 2022 [Event] Shanika Hillocks and Osayi Endolyn curated the VIP wine experiences for the inaugural Blue Note Jazz Festival in Napa Valley, in a joyous and historic summertime event celebrating Black music, featuring industry-leading sommeliers Cha McCoy (The Communion) and Femi Oyediran (Graft Wine Bar).
Get the book at bookshop.org BLACK POWER KITCHEN
Spread from Black Power Kitchen
|Fig. 1| 

Spread from Black Power Kitchen

Spread from Black Power Kitchen
|Fig. 2| 

Spread from Black Power Kitchen

Spread from Black Power Kitchen
|Fig. 3| 

Spread from Black Power Kitchen

Spread from Black Power Kitchen
|Fig. 4| 

Spread from Black Power Kitchen

Oct 2022 [Book] A celebration of Black culture and an indispensable cookbook, Osayi wrote Black Power Kitchen for Ghetto Gastro, using food to explore issues of race, access, and identity. Get the book · bookshop.org
|Fig. 5| 

Animation by White Rain Bookhouse

Buy the book at bookshop.org THE RISE
Oct 2020 [Book] Osayi Endolyn wrote The Rise, in collaboration with chef and TV host Marcus Samuelsson. In celebration of Black food figures, the cookbook highlights the African diaspora and its indelible contributions to American food culture. Featuring 26 profiles of chefs, storytellers, and activists, plus over 150 recipes, The Rise honors the traditions, memories, and creativity of African American food culture. The book was nominated for a James Beard Award, and the Uber Eats series "On the Rise" based on the book won in the visual media category. Buy the book · bookshop.org
Watch the interview at www.youtube.com
YouTube video from Oxford American channel
|Fig. 1| YouTube video from Oxford American channel
why we go back
Jun 2020 [Interview] In 2019, Osayi Endolyn wrote “Counter Service,” a column examining how American dining culture is shaped by historic social practices that have left out, or outright excluded, groups of people including women and Black people. To conclude her series, she visits Willa Jean restaurant in New Orleans to discuss the elements that make a dining experience successful. In the video, she asks what it is about New Orleans restaurants like Dooky Chase's, Heart Dat Kitchen, and Coquette, that make us want to return? Watch the interview · www.youtube.com
Get the book at bookshop.org watermelon
In conversation: Nicole Taylor and Osayi Endolyn
|Fig. 1| In conversation: Nicole Taylor and Osayi Endolyn
Jun 2022 [Book] At the Africa Center in Harlem, MOFAD celebrates Juneteenth with Nicole Taylor, author of Watermelon and Red Birds, in conversation with James Beard Award-winning writer Osayi Endolyn. Get the book · bookshop.org
at www.eamesinstitute.org
|Fig. 1| 

Photos by Klaus Langelund

by DESIGN
Jan 2023 [Interview] Even casual fans of American 20th-century design cannot help but to be taken with the wondrous legacy of Charles and Ray Eames. The Eames Institute of Infinite Curiosity builds on that history in their publication, Kazam!, where creators reflect on a 1972 film q&a in which the Eames answered fundamental, spiritual queries about from the French curator Madame L’Amic. Here the magazine features chef and innovator David Zilber, who Osayi also profiled in The Rise cookbook. She writes the intro to this reimagined Q&A, accompanied by a short film on David's work. · www.eamesinstitute.org
Film by Jonas Fogh and Klaus Langelund
|Fig. 3| Film by Jonas Fogh and Klaus Langelund
Legacy of Malinda Russell · at www.eater.com LEGACY
Feb 2021 [Interview] Malinda Russell’s “A Domestic Cookbook” offers more than culinary advice. It also gives clear attribution to figures who are typically erased or lost to history. Eater's Monica Burton interviews Osayi Endolyn and Toni Tipton-Martin. Published in partnership with Museum of Food and Drink's African/American exhibition, for which Osayi authored the bios for the Legacy Quilt, which honors the countless African American food and drink producers who laid the foundation for American cuisine. · www.eater.com
Read the essay at www.eater.com
make it hot
Oct 2018 [Essay] Eater excerpted Osayi Endolyn's essay "Fried Chicken is Common Ground" from ‘You and I Eat the Same,’ the book edited by Chris Ying in collaboration with Rene Redzepi. So you like hot chicken—perhaps you’d be interested in knowing where it comes from and willing to share the weight of its legacy, too. Read the essay · www.eater.com
Read the article at www.latimes.com
|Fig. 1| 

Photo by Noah Fecks

COCKTAILS
Apr 2019 [Article] Osayi featured Shannon Mustipher in the Los Angeles Times, who wrote “Tiki: Modern Tropical Cocktails.” The collection is the first cocktail recipe book written by a working African American bartender and released by a major publisher in more than 100 years. Read the article · www.latimes.com
|Fig. 3| 

Photo by Noah Fecks

at www.foodandwine.com UPTOWN
|Fig. 1| 

Photo by Kelly Marshall

Oct 2020 [Feature] To receive an invitation to dine at the home of Alexander Smalls, entrepreneur, author, chef, and longtime Harlemite, is to make whatever schedule adjustments necessary to be in attendance, and not solely because the food is sure to soothe and inspire, nor solely because his panache for anecdotes induces giggles and hollers the neighbors can hear. · www.foodandwine.com
|Fig. 2| 

Photo by Kelly Marshall

mofad legacy quilt · View the exhibit at www.mofad.org MOFAD
Feb 2022 [https://www.mofad.org/the-legacy-quilt] The Museum of Food and Drink presented African/American: Making the Nation’s Table, an exhibit celebrating Black foodways. One component of the exhibit is The Legacy Quilt, which honors the countless African American food and drink producers who laid the foundation for American cuisine. The Legacy Quilt is a handmade quilt composed of 406 blocks, each one representing one African American contribution to American cuisine. Standing at 14 feet tall and nearly 30 feet wide, this awe-inspiring object makes a powerful point: there are countless stories that deserve recognition. The exhibition ran from February 22 to July 17, 2022, at the The Africa Center in New York City. MOFAD invited Osayi Endolyn to write the bios that accompanied the Legacy Quilt's presentation. View the exhibit · www.mofad.org
|Fig. 1| 

Graphic design, Adrian Franks. Quilt design, Harlem Needle Arts.

at fishercenter.bard.edu
|Fig. 1| 

Photo by Doug Segars.

COMMUNION
May 2023 [Performance] COMMUNION: a ritual of nourishment and commemoration is a participatory “blues Eucharist” inspired by Kenyon Adams’ early experiences in the Black Protestant churches of his childhood in the Southeast region of the United States. In collaboration with chef and artist Omar Tate (featured in the Netflix series High on the Hog), food and culture writer Osayi Endolyn (The Rise: Black Cooks and the Soul of American Food: A Cookbook), and visual artist Ambrose Rhapsody Murray, Kenyon is creating an offering to the audience, with poems, prayers, movement, music, and food. The ritual applies the distinct paradox which imbues a Eucharistic meal: the partaking of which is simultaneously a commemoration of death as well as a claim of unity with that which cannot die or be diminished. COMMUNION seeks to construct new spaces and traditions of testimony and witness. · fishercenter.bard.edu
|Fig. 2| 

Photo by Doug Segars.

at www.bonappetit.com flavor
Jan 2023 [Article] For this Bon Appétit story, Osayi Endolyn interviewed Gregory Gourdet about how he cooks at home now: health-conscious dishes that avoid ingredients he’s sensitive to (dairy, gluten, etc.) while also hitting diverse cultural references and paying homage to the potent flavor profiles featured at his Portland restaurant, Kann. These featured recipes highlight nutrient-rich superfoods and make robust use of a global pantry, one where fish sauce, Scotch bonnet chiles, and curry powder are as easy to reach for as salt and pepper. [swipe] · www.bonappetit.com
|Fig. 1| 

Photos by Carl Ostberg. Food styling by Micah Morton. Prop styling by Andrea Bonin.

RESERVATIONS

Apr 2023 [Event] In the first panel/episode of “Reservations,” Blake McKay taps her smartest friends and comrades to attempt to answer the question: Has food media written itself obsolete? James Beard Award winners all, Helen Rosner, Osayi Endolyn, and Meghan McCarron agree and disagree on everything from Anthony Bourdain’s colonialist tendencies to the relationship between bravery and money to what the food section even is, and what does and doesn’t belong in it.

WIDE AWAKE

Feb 2023 [CAMPAIGN] Pandora celebrates Black music, by Robeson Parks x Osayi Endolyn
Listen at wondery.com NYC ICE
Hot dog stand
|Fig. 1| 

Photo by John Adams

Piragua cart
|Fig. 2| 

Photo by Eric Ardito

Feb 2023 [podcast] Osayi served as consulting producer for IN THE CUT, an Audible Original, hosted by Ghetto Gastro. The podcast explores iconic dishes through conversations with tastemakers, cultural experts, and neighborhood icons like Questlove, Black Thought, Von Diaz, and A$AP Ferg. Listen · wondery.com

vip vibes

Jul 2022 [Event] Shanika Hillocks and Osayi Endolyn curated the VIP wine experiences for the inaugural Blue Note Jazz Festival in Napa Valley, in a joyous and historic summertime event celebrating Black music, featuring industry-leading sommeliers Cha McCoy (The Communion) and Femi Oyediran (Graft Wine Bar).
Get the book at bookshop.org BLACK POWER KITCHEN
Spread from Black Power Kitchen
|Fig. 1| 

Spread from Black Power Kitchen

Spread from Black Power Kitchen
|Fig. 2| 

Spread from Black Power Kitchen

Spread from Black Power Kitchen
|Fig. 3| 

Spread from Black Power Kitchen

Spread from Black Power Kitchen
|Fig. 4| 

Spread from Black Power Kitchen

Oct 2022 [Book] A celebration of Black culture and an indispensable cookbook, Osayi wrote Black Power Kitchen for Ghetto Gastro, using food to explore issues of race, access, and identity. Get the book · bookshop.org
|Fig. 5| 

Animation by White Rain Bookhouse

Buy the book at bookshop.org THE RISE
Oct 2020 [Book] Osayi Endolyn wrote The Rise, in collaboration with chef and TV host Marcus Samuelsson. In celebration of Black food figures, the cookbook highlights the African diaspora and its indelible contributions to American food culture. Featuring 26 profiles of chefs, storytellers, and activists, plus over 150 recipes, The Rise honors the traditions, memories, and creativity of African American food culture. The book was nominated for a James Beard Award, and the Uber Eats series "On the Rise" based on the book won in the visual media category. Buy the book · bookshop.org
Watch the interview at www.youtube.com
YouTube video from Oxford American channel
|Fig. 1| YouTube video from Oxford American channel
why we go back
Jun 2020 [Interview] In 2019, Osayi Endolyn wrote “Counter Service,” a column examining how American dining culture is shaped by historic social practices that have left out, or outright excluded, groups of people including women and Black people. To conclude her series, she visits Willa Jean restaurant in New Orleans to discuss the elements that make a dining experience successful. In the video, she asks what it is about New Orleans restaurants like Dooky Chase's, Heart Dat Kitchen, and Coquette, that make us want to return? Watch the interview · www.youtube.com
Get the book at bookshop.org watermelon
In conversation: Nicole Taylor and Osayi Endolyn
|Fig. 1| In conversation: Nicole Taylor and Osayi Endolyn
Jun 2022 [Book] At the Africa Center in Harlem, MOFAD celebrates Juneteenth with Nicole Taylor, author of Watermelon and Red Birds, in conversation with James Beard Award-winning writer Osayi Endolyn. Get the book · bookshop.org
at www.eamesinstitute.org
|Fig. 1| 

Photos by Klaus Langelund

by DESIGN
Jan 2023 [Interview] Even casual fans of American 20th-century design cannot help but to be taken with the wondrous legacy of Charles and Ray Eames. The Eames Institute of Infinite Curiosity builds on that history in their publication, Kazam!, where creators reflect on a 1972 film q&a in which the Eames answered fundamental, spiritual queries about from the French curator Madame L’Amic. Here the magazine features chef and innovator David Zilber, who Osayi also profiled in The Rise cookbook. She writes the intro to this reimagined Q&A, accompanied by a short film on David's work. · www.eamesinstitute.org
Film by Jonas Fogh and Klaus Langelund
|Fig. 3| Film by Jonas Fogh and Klaus Langelund
Legacy of Malinda Russell · at www.eater.com LEGACY
Feb 2021 [Interview] Malinda Russell’s “A Domestic Cookbook” offers more than culinary advice. It also gives clear attribution to figures who are typically erased or lost to history. Eater's Monica Burton interviews Osayi Endolyn and Toni Tipton-Martin. Published in partnership with Museum of Food and Drink's African/American exhibition, for which Osayi authored the bios for the Legacy Quilt, which honors the countless African American food and drink producers who laid the foundation for American cuisine. · www.eater.com
Read the essay at www.eater.com
make it hot
Oct 2018 [Essay] Eater excerpted Osayi Endolyn's essay "Fried Chicken is Common Ground" from ‘You and I Eat the Same,’ the book edited by Chris Ying in collaboration with Rene Redzepi. So you like hot chicken—perhaps you’d be interested in knowing where it comes from and willing to share the weight of its legacy, too. Read the essay · www.eater.com
Read the article at www.latimes.com
|Fig. 1| 

Photo by Noah Fecks

COCKTAILS
Apr 2019 [Article] Osayi featured Shannon Mustipher in the Los Angeles Times, who wrote “Tiki: Modern Tropical Cocktails.” The collection is the first cocktail recipe book written by a working African American bartender and released by a major publisher in more than 100 years. Read the article · www.latimes.com
|Fig. 3| 

Photo by Noah Fecks

at www.foodandwine.com UPTOWN
|Fig. 1| 

Photo by Kelly Marshall

Oct 2020 [Feature] To receive an invitation to dine at the home of Alexander Smalls, entrepreneur, author, chef, and longtime Harlemite, is to make whatever schedule adjustments necessary to be in attendance, and not solely because the food is sure to soothe and inspire, nor solely because his panache for anecdotes induces giggles and hollers the neighbors can hear. · www.foodandwine.com
|Fig. 2| 

Photo by Kelly Marshall

mofad legacy quilt · View the exhibit at www.mofad.org MOFAD
Feb 2022 [https://www.mofad.org/the-legacy-quilt] The Museum of Food and Drink presented African/American: Making the Nation’s Table, an exhibit celebrating Black foodways. One component of the exhibit is The Legacy Quilt, which honors the countless African American food and drink producers who laid the foundation for American cuisine. The Legacy Quilt is a handmade quilt composed of 406 blocks, each one representing one African American contribution to American cuisine. Standing at 14 feet tall and nearly 30 feet wide, this awe-inspiring object makes a powerful point: there are countless stories that deserve recognition. The exhibition ran from February 22 to July 17, 2022, at the The Africa Center in New York City. MOFAD invited Osayi Endolyn to write the bios that accompanied the Legacy Quilt's presentation. View the exhibit · www.mofad.org
|Fig. 1| 

Graphic design, Adrian Franks. Quilt design, Harlem Needle Arts.