The country’s first Black culinary lifestyle publication, Cuisine Noir Magazine, honors the resilience and creativity of small business owners during the COVID-19 pandemic across the African Diaspora in a special print edition featuring stories centered in the U.S., Africa, Canada, the Caribbean, and South America.
Available for home delivery or digital download, the issue captures first-hand stories about how the pandemic impacted lives and businesses. “This issue is such an important one because it not only shares the devastating impact of the pandemic but how businesses reinvented themselves to survive and also now thrive,” says V. Sheree Williams, publisher, and editor. “In addition, it was important to provide a platform for global narratives, especially to individuals and businesses that have not been given an opportunity to share their stories during this unforgettable time in our history.”
Actress and culinary maven Tia Mowry makes the perfect cover model and story as she releases her second cookbook, The Quick Fix Kitchen, and a new show of the same name on CLEO TV. Stories based in the U.S. include Kimberly Ellis of Breaking Bread in Baltimore, Maryland, who stayed committed to community, partnering with boutique property Hotel Revival and now finding a new home to serve her famous “sticky wings.” In Houston, Chris Williams of Lucille’s discovered his calling during the community’s greatest time of need with Lucille 1913, a nonprofit inspired by his great grandmother.
Overseas, South African chef Amanda Manyatshe puts the conversation about African cuisine on the global stage and Ugandan cacao farmers reclaim their crops thanks to Latitude Chocolate. In Brazil, the cancelation of Carnival in Rio de Janeiro resulted in a loss of $1 billion to the economy, and in Salvador de Bahia, the pandemic’s impact on tourism costs those in hospitality more than just their businesses.
“When you read the stories, you’ll feel an instant connection to each as well as be inspired by the business owners’ strength and determination. I love what Angelica Moreira says in our article about Brazil, which is, ‘Black women have the capacity to reinvent themselves,’ and this is exactly what they all shared in this issue,” says Williams.
Cuisine Noir’s special edition issue is $5.99 + shipping and is available for in-home delivery to residences within the United States and Canada. The issue is also available for purchase and download via ISSUU for $5.99.
To speak with Williams about the issue and the magazine’s journey that has connected the African Diaspora through food, drink, and travel for 12 years.
About the magazine
Launched in 2009, Cuisine Noir Magazine is the first digital and print magazine to center stories about Black chefs, tastemakers, winemakers, and more through the connection of the African Diaspora.
Now published by The Global Food Drink Initiative, the publication continues to pioneer important conversations and narratives while providing a platform for authentic voices that have too often been overlooked and ignored by mainstream food media.
About The Global Food and Drink Initiative
Founded in 2020 by V. Sheree Williams, The Global Food and Drink Initiative (GFDI) is a multimedia nonprofit dedicated to telling stories that share and preserve the history and culture of the African Diaspora through food, drink, and travel.
Among its storytelling media channels is the world’s first digital and print culinary magazine, Cuisine Noir, which Williams has owned since 2009. GFDI also curates a consumer blog called The Culinary Scoop that features additional resources and information, including small business news and funding opportunities.