Projects

My initial approach to creating an impact involves conducting research and analyzing data. Based on the facts and trends, I utilize various creative mediums such as writing, film, and social activism to craft compelling stories.

An Afrofuturist's Guide to Cooking

I am currently writing a cookbook, titled An Afrofuturist's Guide to Cooking. Best described as an educational celebration of all things Black, my work combines the culinary history and recipes the Black-American diaspora with ethnographic research and time theory in an attempt to reimagine a more accessible past and equitable future.

From Earth to the Table: A Documentary

I produced, directed, and edited a documentary in Buenos Aires, Argentina, depicting the constant flux of food prices due to inflation. This work included interviews from residents, experts, and activists.

Culinary Medicine at UNC-CH

I founded and led one of the first culinary medicine organizations for undergraduate students in the United States, managing and organizing events for a club with over 250 members. Hosting culinary workshops throughout Chapel Hill and Durham for community members, I prepared affordable, healthy recipes developed by the organization.

Southern Foodways Alliance

For the 2022 Fall Symposium, I undertook oral history reporting on barbecue traditions in the Carolinas, Texas, and Tennessee. This included conducting multiple interviews with award-winning barbecue pit masters such as Rodney Scott, Jiyeon Lee, Bryan Furman, and Sloan Rinaldi.