“Did you eat?” is something you say if you have been away from someone for an hour or a decade. Something you understand in your mother tongue, even if you don’t speak the language. Something that means, “I love you. I care about you. Can I share what I have with you?”
This zine is dedicated to any Black, Indigenous, Person of Color who has created home with the phrase, “Did you eat?” This zine is dedicated to our families and ancestors of the diasporas of space, place, and time. To our relationships made by blood and by sharing recipes, meals, and stories.
— L. Kling, Pickle Witch and Editor of YOLOW zines
Cover art by Jun Osaki | Instagram @ajunkysock
“Did You Eat?” by L. Kling
“Leftovers” by Ashley O’Neill Prado
“Pudi” by Mary Ann Thomas, with art by Blue Delliquanti
“I: Ode to Immigrants” and “II: Reminder” by Aarohi Narain
Listen to an accompanying playlist on Spotify while you read —
Further reading, videos, and information —
- “The Cooking Gene” is culinary historian Michael Twitty’s memoir of Southern cuisine & food culture, tracing his ancestry from Africa to America, slavery to freedom.
- Doña Ángela of Michoacán has a fun and friendly instructional YouTube channel called “De mi Rancho a Tu Cocina” (From My Farm to Your Kitchen).
- “Eating the Other: Desire and Resistance,” by bell hooks
- Equity At The Table (EATT) is Julia Turshen’s easy-to-navigate database for food industry professionals featuring only women/gender non-conforming individuals and focusing primarily on QTPOC community.
- James Beard Award-winning “The Sioux Chef’s Indigenous Kitchen,” written by Sean Sherman. An Oglala Lakota chef, author, member of an Indigenous collective committed to revitalizing Native American Cuisine.
- “Meal” is Blue Delliquanti and Soleil Ho’s queer graphic novel about a chef with a passion for cooking with insects.
- “Salt Fat Acid Heat,” food writer Samin Nosrat’s cookbook, teaches the elements of cooking. Nosrat also hosts a Netflix special which travels to northern Italy, Japan, Yucatán, and California exploring salt, fat, acid, and heat.
- “Son of a Southern Chef: Cook with Soul” is Lazarus Lynch’s cookbook on Southern and Caribbean influenced soul food and includes beautiful stories and photos.
- Soul Fire Farm is committed to ending racism and injustice in our food system, and created a book, “Farming While Black.”