Wha Goin’ On Yall Boi!

I’m Amethyst.

I'm a chef, writer, food historian, and curator from North Charleston, South Carolina. My work explores the American South through food, with a focus on Black foodways, Gullah Geechee culture, and the African diaspora. Through cooking, writing, research, and public programming, I use food to explore the histories, people, and traditions that continue to shape the South today.

After more than 15 years working in restaurants, I shifted my focus toward research, writing, and public history. That time in professional kitchens continues to shape the way I approach every project. I believe food is one of the most accessible ways to understand history, connecting agriculture, labor, migration, religion, economics, and community in ways that few other subjects can.

I'm the lead consultant and curator for Harvesting Heritage, a multi-year initiative with the South Carolina State Museum exploring African American foodways across the state. Through archival research, oral histories, public programming, and community partnerships, we're documenting South Carolina's living food traditions while developing a major exhibition scheduled to open in 2028.

My first cookbook, From the Roota to the Toota (4 Color Books), will be published in early 2027. The book brings together recipes, history, and storytelling inspired by whole-animal cookery, seasonal ingredients, and the Black South, celebrating the ingenuity and resourcefulness that have long defined Southern kitchens.

My writing has appeared in The New York Times, Food & Wine, Bon Appétit, Southern Living, Garden & Gun, Eater, Serious Eats, The Local Palate, and other national publications. Beyond writing, I curate exhibitions, public programs, dinners, and conversations that explore the connections between food, history, agriculture, and culture. My work has included collaborations with Charleston Wine + Food, the Food & Wine Classic Charleston, the Museum of Food and Drink (MoFAD), the Avery Research Center, the Gullah Geechee Cultural Heritage Corridor, Certified South Carolina, the South Carolina Department of Agriculture, and the South Carolina State Museum, among others.

My work has been featured on PBS's Finding Edna Lewis and National Geographic and Disney+'s World of Flavor with Big Moe Cason. I'm a member of Les Dames d'Escoffier International and the recipient of its Legacy Award, and have also been recognized by Charleston Wine + Food, Black Women in Food, and Wine & Culture Fest.

When I'm not cooking or researching, I'm usually somewhere in South Carolina, talking with farmers and fishermen, digging through archives, wandering museums, or stopping at roadside produce stands. I have two dogs, Luna Bear and Haley Foxx, more godchildren than I can count, and a firm belief that properly cooked rice and grits deserve more respect. Project Pat is still in my top five, and I don't see that changing anytime soon.

Y'all boy, hol' em.

-Amethyst