Osayi Endolyn is a writer and editor whose work often explores food and identity.
Endolyn’s work appears in the Washington Post, the Wall Street Journal, the Los Angeles Times, Oxford American, Eater, Food52, Atlanta magazine, among others. She’s been interviewed in the Chef’s Table on Netflix, Special Sauce with Ed Levine, and the Splendid Table. Southern Living named her to their list of 30 Women Moving Southern Food Forward. Her column in Gravy received the 2018 James Beard Award.
Endolyn was born and raised in California where she lived in the Bay Area, the central valley, the Inland Empire, and Los Angeles. She earned her BA in French from UCLA, where she minored in Afro American studies, and her MFA in writing from Savannah College of Art and Design. She has lived in Atlanta, Georgia, briefly in Knoxville, Tennessee, and recent travels include Australia, Nigeria, Denmark, and France. She is currently based in Gainesville, Florida.What Osayi's up to now