i use food to talk about important things, or rather, things i consider important— you may disagree :)
SINCE THE TIME OF JOHN THE BAPTIST: this is a new kind of liquor, inspired by ogogoro concoctions of central nigeria. the liquor is a commentary on the impact of the uneven international trade system on africa. the price reflects the external debt burden of nigeria. press
FK.N.STL: worked with spice company, burlap & barrel to import fermented locust beans, aka iru, from nigeria. iru is a popular vegan condiment used to impart deep and potent flavor to any dish. press
LOT SALT: medium coarse australian table salt sold at a reparative premium of $100. package design by black british designer, kazvare made it. press
SAARTJ: a project highlighting racial wealth disparity by offering race-based tiered pricing to customers. press
THE AFRICAN SCRAMBLE: i was guest editor for the fourth issue of Sandwich Magazine, an international food print magazine published bi annually by sir kensington. each issue is thematically designed around a sandwich and for my issue i created a conceptual sandwich called the african scramble. the issue explored questions of neocolonialism and neoliberalism in africa, through the lens of dependency theory. we also created a digital version of the print pub. press
HOT CHICKEN SHIT: how do you end gentrification? make housing affordable. a project to sell hot chicken at extortionist prices to fund a community land trust in black neighborhoods. press
LOVE WILL TRUMP: a dinner series to spark romantic connections between u.s. citizens and immigrants. press
BLACKNESS IN AMERICA: exploring race from the perspective of black folks, over fine food and drink. press
BABY ZOOS: how do we lower black infant mortality rates? by shifting economic power to black women. we are developing a line of baby (and adult) food products for sale. net proceeds will fund work led by black women to lower black infant death. press
LAGOS: a nigerian food stall i ran at the st roch market food hall in new orleans. it was a good time… not a long. press
(revolver): a sometimes casual, sometimes fine dining restaurant i co-owned in detroit, featuring a different chef each weekend— hence the name ‘revolver’ press