Osayi Endolyn is deputy editor of Gravy, a James Beard Award Publication of the Year produced by the Southern Foodways Alliance, which considers the American South through food. Her Gravy column received the 2018 James Beard Award.
Endolyn’s work appears in the Washington Post, Oxford American, Eater, Food52, Garden & Gun, Atlanta magazine, Bitter Southerner, The Cut, The Splendid Table, among others. Southern Living named her to their list of 30 Women Moving Southern Food Forward.
She moderates talks with figures like chef Pierre Thiam on the links between dishes from Senegal and the American South, and Lucky Peach co-founder/editor Chris Ying on reporting immigrant narratives. Endolyn guest lectures and conducts writing workshops for the SFA and college and graduate-level writing programs.
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 also 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 Nigeria, Denmark, and France. She resides in Gainesville, Florida, with her husband.
She is represented by Rica Allannic at David Black Agency.What Osayi's up to now