Our South: Black Food Through My Lens Lorena Jones Books "What I'm most excited about

"What I'm most excited about in this issue is our look at 10 of the most innovative organizations pushing for change in the food and beverage industry in the Southeast right now

and their twins

cotton candy

are easy to spot because they have barely changed

Beth: - The late Beth Tartan was the food editor and a feature writer for the Winston-Salem Journal for many years

Our South: Black Food Through My Lens Lorena Jones Books "What I'm most excited aboutAuthor: Ashleigh Shanti Raised in Appalachia, native daughter Ashleigh Shanti, a queer Black woman and acclaimed chef, knows Southern Black cooking means more than we've come to believe. While hot buttered cast iron pan cornbread and crunchy, juicy, lard fried chicken have their roles to play, they are far from the entire story. The key to understanding how Black influence has defined foodways and cultures in the South is to explore its microregions,