Our South: Black Food Through My Lens - A Cookbook NCMPRBL Bitter to some

Bitter to some

Watch Movement: Miyota Quartz

Hyaluronic Acid and Matcha Green Tea to promote healing

and traveling to visit her loved ones in Jamaica and Mauritius

Our South: Black Food Through My Lens - A Cookbook NCMPRBL Bitter to someChef Ashleigh Shanti takes readers on a culinary journey through the microregions of the American South specific to her upbringing and life. Her unique perspective as a Black, queer, female chef, combined with her familial roots, has led her to become an expert in this unexplored subject. In this book, Ashleigh explores five regions; Backcountry (Black Appalachia South), Lowcountry (Gullah Geechee), Midlands (The Black Agricultual Mecca), Lowlands