One of the reasons it’s been relatively quiet here is because as meaningful (okay I’m being sarcastic) as it was when a shampoo brand I ordered from five years ago sent me an email last week about their support of the Black Lives Matter movement, I’m wary of using my platform in a way that places more value on the performance of allyship than the practice of it. If you’re concerned about what my values are, I spoke about them in greater detail in last week’s newsletter. It would ring hollow to pivot away from what I love the most in June — grilled vegetables, summer salads, icy drinks, and birthday cake — for a detailed look at, say, bail funds only to pivot back two days later because I wanted to make lemon bars. But it would have disingenuous to feign interest in berry shortcakes as usual while my head was everywhere else. So, I’ve been taking some time offline to process, learn, plan, and parent, until I could find a way to move forward in a way that feels authentic to my values and where I’m at, and to what this site has always been, a place where I hope you’ll find your new favorite thing to cook.

I created a new reference page, too. A few people had messaged me asking for cookbook and food memoir suggestions by Black writers and so I went to my bookshelves and I pulled out several — plus a few more I don’t have or have lent out but highly recommend — and shared a little about each. This is not, of course, an exhaustive list and I’m sure I’ve missed some great ones. This is simply what I’ve read and enjoyed over the years. Perhaps you’ll find a few new favorites, too.

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