Body And Soul

Stephen Satterfield with Osayi Endolyn and Thérèse Nelson

Strengthening individual health and cultural legacy through food.

Guided by a belief that food nourishes both both body and soul, Stephen Satterfield, Osayi Endolyn and Thérèse Nelson share insights into how what we eat connects us to those we love, honors the legacy of those who came before and flavors our hopes and dreams for the future. As cooks, writers and activists, these three dynamic voices offer a vision for individual and community wellness and resilience centered around the gathering, preparing and sharing of food.

About the Speakers

Stephen Satterfield is a food writer, multimedia producer and founder of Whetstone magazine. Before his career in media, he was a sommelier and social entrepreneur, advocating for wine as a catalyst for economic development for black and indigenous wine workers in South Africa. Stephen has written for Esquire, the Wall Street Journal, the San Francisco Chronicle, New York magazine and several other notable magazines and newspapers.

Osayi Endolyn is a James Beard Award-winning writer with work in Time, the Washington Post, the Los Angeles Times, Eater, Food & Wine, Condé Nast Traveler, and the Oxford American. She appears in Chef’s Table and Ugly Delicious, and is featured on NPR’s 1A, The Splendid Table and The Sporkful. She has co-authored, along with Marcus Samuelsson,The Rise: Black Cooks and the Soul of American Food.  

 Thérèse Nelson is a professional chef, writer and founder of BlackCulinaryHistory.com, a social network focused on connecting black food creatives and preserving the intergenerational black culinary heritage of African Atlantic diasporic foodways.