Member
Your donation supports our high-quality, inspiring and commercial-free programming.
Support Icon
Discover all the ways you can make a difference.
Support Icon
The Leadership, Advancement, Membership and Special Events teams are here to help.
Support Provided By

Kayla Stewart

Kayla Stewart.JPG

Kayla Stewart is an award-winning food and travel journalist. She is a columnist at The Bittman Project and Salon, and her work has been featured in The New York Times, Life & Thyme, Southern Foodways Alliance, Eater, Bon Appétit, Travel + Leisure, Heated, Texas Monthly, and others. In addition to her work as a journalist, she served as a Fulbright Scholar in Indonesia, and holds a joint master’s degree in International Relations and Journalism from New York University.

Kayla Stewart.JPG
Chili biscuits dish from Lucille's
Article
The Migrant Kitchen

The Spirit of Soul Food: More Than Just Shrimp and Grits

Soul food is often typified by limited examples. Images of greasy, deep-fried chicken, buttery dishes and fatty pork are often solely associated with the cuisine. Yet, historians, chefs and authors know these dishes are a snippet of a vast and diverse cuisine that reflects different regions, religious groups and communities.
A man casts a fishing line. Behind him is a gloomy, gray-blue sky. The man is wearing sunglasses with teal blue lenses and a bright yellow jacket.
Article
The Migrant Kitchen

Is Captain Frederick McBride the Only Black Commercial Fisherman on the Texas Coast?

For McBride, who goes by Captain Fred, fishing isn't just a job; it's a love story, one that reached back across centuries of Black African history.
Active loading indicator