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Chief foodie at Food Love Tog, a recipe site, cooking school, and where you can buy her spice blends.
I am an Indy native, born and raised, I lived in Evansville for two years in undergrad, but Indy is my home.
Food and family are the hub of my life, so cooking with them was where I earned my chops. I learned Southern classics like homemade biscuits made with butter and shortening. We made tender pot roast, potatoes, and carrots. We also made collard greens, sweet potato pies. Good, classic comfort food.
Does the culinary school of grandmother count? I've worked in restaurants and done my fair share of food education as well.
I started my line initially for my parents. My dad needed a salt-free blend that was still flavorful. After the success of those blends, I started working with a few local chefs and creatives. I now have five main blends and do custom creations as well. Garlic Goodness is my house staple. My wife gets mad if her special shaker isn't filled all of the time.
Black Girls Eating is a celebration of conversations about justice, Black girl magic, and well-seasoned food. We are two brilliant Black women creating their own tables and making good trouble by flipping a few, too. We feature people from all walks of life on our show. We talk about wellness, culture, family history and of course, our love of good food.
Oh, here we go! So here is my short list: Cleo’s Cafe, Livery, Cafe Patachou, Northside Social, Chef Oya’s The Trap, Sangiovese, Carniceria Guanajuato (on Pike Plaza), and Illinois Street Food Emporium. Indy has so many amazing places to dine.
Coffee/tea shops – Tea’s Me Cafe. Music venues – The Jazz Kitchen and HI-FI. 28 Boutique, Maven Space, Ujamaa Community Bookstore, and The Botanical Bar is the best plant shop in the city. I love everything that Flanner House is doing in the community. The wings at Living Room Lounge are literally the BEST. Sip and Share Wines, is a Black, women-owned winery right here in Indiana. Put them on your MUST-try list.
Food Love Tog turns 10 in 2023. So, I’m gearing up for more magic, more leaning into my creative energy. I’m working on a writing project I hope to share later in the year. Always seasoning the masses. More charcuterie boards, more tastiness. Most of all, more joy. Joy is my ongoing hope and theme.