Osayi Endolyn is deputy editor of Gravy, a James Beard Award Publication of the Year by the Southern Foodways Alliance (SFA), which explores the American South through food.

Endolyn’s work appears in Eater, Food52Oxford AmericanGarden & Gun, Atlanta magazine, Bitter Southerner, New York magazine’s The Cut, and The Splendid Table, among others. She is a 2018 James Beard Award finalist for her Gravy column “Missed Cues.” Southern Living named her one of 30 Women Moving Southern Food Forward.

Endolyn is writing chef Marcus Samuelsson’s forthcoming cookbook, which will explore African American food stories. 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 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 MFA in writing from Savannah College of Art and Design and her BA in French from UCLA, where she also minored in Afro American studies. Endolyn 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.

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