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☆ A Pie Shop on Chicago’s South Side Serves More Than Dessert
  + stars: | 2023-07-11 | by ( Kayla Stewart | ) www.nytimes.com   time to read: +1 min
Ms. Broussard chose her bakery’s location in hopes of encouraging other chefs and entrepreneurs to join her. “I want to force people who don’t look like me to come to the South Side if they want my pies,” she said. “There’s a huge pride in the community to see this gleaming pie shop,” she said. “This is a pie shop that looks like it could be in Brooklyn, or on Magazine Street in New Orleans, but it’s here.”Several of the shop’s counters are 32 inches high, meeting the height standards of the American Disabilities Act and making them accessible for wheelchair users. Each section of the shop has a different floor tile texture, which helps patrons with limited sight who use a walking cane navigate the store.
Persons: Broussard, “, ”, Zella Palmer Organizations: Dillard University, American Locations: New Orleans, Chicago, Avalon, Brooklyn
☆ Where the Milkshakes Are Served With a Celebration of Black Culture
  + stars: | 2023-05-02 | by ( Kayla Stewart | ) www.nytimes.com   time to read: +1 min
On a corner in Central Harlem, just blocks from the Apollo Theater and Marcus Garvey Park, stands Harlem Shake, a diner designed to look as though it’s been there for decades. The walls are covered with Jet magazine covers and photographs, some signed, of Black American musicians and celebrities: Regina Hall, Diddy, Maya Angelou, Questlove. Its retro diner-style menus and swivel bar stools evoke nostalgia for an era of charm — and upheaval — in American culture. Rasheeda Purdie, a neighborhood resident of 14 years, finds comfort in how distinctly Harlem the restaurant is. “Sharing food is almost like a love language,” said Dardra Coaxum, an interior designer and Harlem native who opened the restaurant with Jelena Pasic.
☆ Emily Meggett, Matriarch of Gullah Geechee Cuisine, Is Dead at 90
  + stars: | 2023-04-26 | by ( Christina Morales | ) www.nytimes.com   time to read: +1 min
Emily Meggett, a Southern home cook who never measured her ingredients or used recipes but became one of America’s most important Gullah Geechee cooks and last year published a best-selling cookbook on Gullah Geechee cuisine, died on Friday at her home in Edisto Island, S.C. She was 90. Mrs. Meggett had been cooking for nearly 80 years before “Gullah Geechee Home Cooking: Recipes From the Matriarch of Edisto Island,” was published in April of last year — the first high-profile cookbook centered on the food of the descendants of the enslaved people of the coastal South. “She left us with a lifetime of work that was overlooked and undervalued for years,” said Kayla Stewart, the book’s co-author. (Ms. Stewart has written for The New York Times.) “She really moved the needle in terms of how we’re talking about Gullah Geechee cuisine and culture.”“Gullah Geechee Home Cooking” became a New York Times best seller last July, and on Wednesday it was nominated for a 2023 James Beard book award in the category of U.S. Foodways.
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