Late summer luxury. Transporting me to childhood. To granny’s house on whites mill. To 90s buffet lines, like shoney’s and piccadilly and sizzler and all the like I can’t quite remember right now. Cobbler is my favorite kind of indulgence — accessible. Here’s a PSA in the spirit. Preheat to 400 degrees like Juvi. Remove skins from a gang of peaches, til you can fill like 4-5Cups. Put those peaches in a saucepan. To that you add a quarter cup: of sugar and water, plus a Tablespoon of cornstarch to thicken it up. I also added a pinch of cardamom and black pepper from my sister @sanajaverikadri of @diasporaco, making a good decision even better. Snuck in some elderberries for the ancestors. But there are no rules, just move as you please. Cook til soft, but not too soft, more like a low simmer for bout 20 min. While that is underway, gotta slay the drop biscuits. This is not my normal biscuit recipe, but it’s the one for the occasion… Put a sieve over a bowl. Add 1C flour, 1.5TB sugar and baking powder, plus pinch of salt. Shake the sieve like a walnut tree at harvest until the dry mix is in a super fine form in your bowl. Now we need butter. The colder the better. A full stick. Grate it like the cheap Kraft “Colby Jack” use your fingertips to add the fat to the mixture be gentle and go until the mix is a bit pebbled. Add a 1/3 Cup of milk and bam you got biscuit dough. Now shape it into little squares. Back to the base. Transfer from saucepan to a cast iron and carefully plop the biscuits on top. Cook til golden brown. Eat hot with vanilla ice cream on top, y’all already know….
Late summer luxury. Transporting me to childhood. To granny’s house on whites mill. To 90s buffet lines, like shoney’s and piccadilly and sizzler and all the like I can’t quite remember right now. Cobbler is my favorite kind of indulgence — accessible. Here’s a PSA in the spirit. Preheat to 400 degrees like Juvi. Remove skins from a gang of peaches, til you can fill like 4-5Cups. Put those peaches in a saucepan. To that you add a quarter cup: of sugar and water, plus a Tablespoon of cornstarch to thicken it up. I also added a pinch of cardamom and black pepper from my sister @sanajaverikadri of @diasporaco, making a good decision even better. Snuck in some elderberries for the ancestors. But there are no rules, just move as you please. Cook til soft, but not too soft, more like a low simmer for bout 20 min. While that is underway, gotta slay the drop biscuits. This is not my normal biscuit recipe, but it’s the one for the occasion… Put a sieve over a bowl. Add 1C flour, 1.5TB sugar and baking powder, plus pinch of salt. Shake the sieve like a walnut tree at harvest until the dry mix is in a super fine form in your bowl. Now we need butter. The colder the better. A full stick. Grate it like the cheap Kraft “Colby Jack” use your fingertips to add the fat to the mixture be gentle and go until the mix is a bit pebbled. Add a 1/3 Cup of milk and bam you got biscuit dough. Now shape it into little squares. Back to the base. Transfer from saucepan to a cast iron and carefully plop the biscuits on top. Cook til golden brown. Eat hot with vanilla ice cream on top, y’all already know….
Late summer luxury. Transporting me to childhood. To granny’s house on whites mill. To 90s buffet lines, like shoney’s and piccadilly and sizzler and all the like I can’t quite remember right now. Cobbler is my favorite kind of indulgence — accessible. Here’s a PSA in the spirit. Preheat to 400 degrees like Juvi. Remove skins from a gang of peaches, til you can fill like 4-5Cups. Put those peaches in a saucepan. To that you add a quarter cup: of sugar and water, plus a Tablespoon of cornstarch to thicken it up. I also added a pinch of cardamom and black pepper from my sister @sanajaverikadri of @diasporaco, making a good decision even better. Snuck in some elderberries for the ancestors. But there are no rules, just move as you please. Cook til soft, but not too soft, more like a low simmer for bout 20 min. While that is underway, gotta slay the drop biscuits. This is not my normal biscuit recipe, but it’s the one for the occasion… Put a sieve over a bowl. Add 1C flour, 1.5TB sugar and baking powder, plus pinch of salt. Shake the sieve like a walnut tree at harvest until the dry mix is in a super fine form in your bowl. Now we need butter. The colder the better. A full stick. Grate it like the cheap Kraft “Colby Jack” use your fingertips to add the fat to the mixture be gentle and go until the mix is a bit pebbled. Add a 1/3 Cup of milk and bam you got biscuit dough. Now shape it into little squares. Back to the base. Transfer from saucepan to a cast iron and carefully plop the biscuits on top. Cook til golden brown. Eat hot with vanilla ice cream on top, y’all already know….
Late summer luxury. Transporting me to childhood. To granny’s house on whites mill. To 90s buffet lines, like shoney’s and piccadilly and sizzler and all the like I can’t quite remember right now. Cobbler is my favorite kind of indulgence — accessible. Here’s a PSA in the spirit. Preheat to 400 degrees like Juvi. Remove skins from a gang of peaches, til you can fill like 4-5Cups. Put those peaches in a saucepan. To that you add a quarter cup: of sugar and water, plus a Tablespoon of cornstarch to thicken it up. I also added a pinch of cardamom and black pepper from my sister @sanajaverikadri of @diasporaco, making a good decision even better. Snuck in some elderberries for the ancestors. But there are no rules, just move as you please. Cook til soft, but not too soft, more like a low simmer for bout 20 min. While that is underway, gotta slay the drop biscuits. This is not my normal biscuit recipe, but it’s the one for the occasion… Put a sieve over a bowl. Add 1C flour, 1.5TB sugar and baking powder, plus pinch of salt. Shake the sieve like a walnut tree at harvest until the dry mix is in a super fine form in your bowl. Now we need butter. The colder the better. A full stick. Grate it like the cheap Kraft “Colby Jack” use your fingertips to add the fat to the mixture be gentle and go until the mix is a bit pebbled. Add a 1/3 Cup of milk and bam you got biscuit dough. Now shape it into little squares. Back to the base. Transfer from saucepan to a cast iron and carefully plop the biscuits on top. Cook til golden brown. Eat hot with vanilla ice cream on top, y’all already know….
Speechless. Something for the ancestors and siblings. Something left behind for what was taken. Ready for whatever’s ahead. I trust you all will love it. How lucky are we to this series being reflected back to us by the one and only @osayiendolyn? I am humbled and grateful for you. Congrats @drjessicabharris @rogerrosswilliams @karisjagger @savyfaby (AND HBD!) @shoshanaguy @onestoryup 5/26 🗣Les gooooooooo 🚀🚀🚀
In the least surprising development of High on the Hog, you all fell in love with my dear friend @gabrielle_eitienne and her Uncle Andrew. (Today is Uncle Andrews birthday too y’all!) Gabrielle is an incredible collector and chronicler of her family’s past and present in North Carolina. Her family becomes a proxy for ours, and her work frames food and story as central vessels to ancestral memory and future liberation. And clearly, she is a major culinary talent. In 2019, I interviewed Gabrielle for @whetstonemagazine podcast called Point of Origin. Gabrielle appeared in the second of a two-part series, entitled Farming While Black after the name of @leahpenniman essential text from the same year. In the interview, Gabrielle talks about her journey and her muses, like Cornelia Bailey, Vertamae Grosvenor and of course, Dr. J. I also chat with Dr. Monica White, author of the brilliant #FreedomFarmers. We know well that land has a story to tell and we tell ourselves stories about our relationship to the land. Often those stories have perpetuated a racialized ruling class for whom ownership was inevitable and generations of dispossessed Black and brown families. Dr. White does an amazing job of connecting food to power, politics, sovereignty and justice, and reframes resistance from protesting and picketing to growing and planting. Perhaps you’ll consider following/subscribing to @whetstonemagazine for more stories like this from over 80 countries. And most definitely support Gabrielle’s incredible community ag project @tallgrassfoodbox. Enjoy BTS photos of our shoot from Apex, NC and most crucially a closeup of the already famous beet cornbread, collard greens. Lastly, not enough can be said for the breathtaking cinematic quality of the series for which we are all indebted to Jerry Henry (@cactus.eyelash), the mesmerizing DP pictured in the first frame. Peace y’all. 🖤
In the least surprising development of High on the Hog, you all fell in love with my dear friend @gabrielle_eitienne and her Uncle Andrew. (Today is Uncle Andrews birthday too y’all!) Gabrielle is an incredible collector and chronicler of her family’s past and present in North Carolina. Her family becomes a proxy for ours, and her work frames food and story as central vessels to ancestral memory and future liberation. And clearly, she is a major culinary talent. In 2019, I interviewed Gabrielle for @whetstonemagazine podcast called Point of Origin. Gabrielle appeared in the second of a two-part series, entitled Farming While Black after the name of @leahpenniman essential text from the same year. In the interview, Gabrielle talks about her journey and her muses, like Cornelia Bailey, Vertamae Grosvenor and of course, Dr. J. I also chat with Dr. Monica White, author of the brilliant #FreedomFarmers. We know well that land has a story to tell and we tell ourselves stories about our relationship to the land. Often those stories have perpetuated a racialized ruling class for whom ownership was inevitable and generations of dispossessed Black and brown families. Dr. White does an amazing job of connecting food to power, politics, sovereignty and justice, and reframes resistance from protesting and picketing to growing and planting. Perhaps you’ll consider following/subscribing to @whetstonemagazine for more stories like this from over 80 countries. And most definitely support Gabrielle’s incredible community ag project @tallgrassfoodbox. Enjoy BTS photos of our shoot from Apex, NC and most crucially a closeup of the already famous beet cornbread, collard greens. Lastly, not enough can be said for the breathtaking cinematic quality of the series for which we are all indebted to Jerry Henry (@cactus.eyelash), the mesmerizing DP pictured in the first frame. Peace y’all. 🖤
In the least surprising development of High on the Hog, you all fell in love with my dear friend @gabrielle_eitienne and her Uncle Andrew. (Today is Uncle Andrews birthday too y’all!) Gabrielle is an incredible collector and chronicler of her family’s past and present in North Carolina. Her family becomes a proxy for ours, and her work frames food and story as central vessels to ancestral memory and future liberation. And clearly, she is a major culinary talent. In 2019, I interviewed Gabrielle for @whetstonemagazine podcast called Point of Origin. Gabrielle appeared in the second of a two-part series, entitled Farming While Black after the name of @leahpenniman essential text from the same year. In the interview, Gabrielle talks about her journey and her muses, like Cornelia Bailey, Vertamae Grosvenor and of course, Dr. J. I also chat with Dr. Monica White, author of the brilliant #FreedomFarmers. We know well that land has a story to tell and we tell ourselves stories about our relationship to the land. Often those stories have perpetuated a racialized ruling class for whom ownership was inevitable and generations of dispossessed Black and brown families. Dr. White does an amazing job of connecting food to power, politics, sovereignty and justice, and reframes resistance from protesting and picketing to growing and planting. Perhaps you’ll consider following/subscribing to @whetstonemagazine for more stories like this from over 80 countries. And most definitely support Gabrielle’s incredible community ag project @tallgrassfoodbox. Enjoy BTS photos of our shoot from Apex, NC and most crucially a closeup of the already famous beet cornbread, collard greens. Lastly, not enough can be said for the breathtaking cinematic quality of the series for which we are all indebted to Jerry Henry (@cactus.eyelash), the mesmerizing DP pictured in the first frame. Peace y’all. 🖤
In the least surprising development of High on the Hog, you all fell in love with my dear friend @gabrielle_eitienne and her Uncle Andrew. (Today is Uncle Andrews birthday too y’all!) Gabrielle is an incredible collector and chronicler of her family’s past and present in North Carolina. Her family becomes a proxy for ours, and her work frames food and story as central vessels to ancestral memory and future liberation. And clearly, she is a major culinary talent. In 2019, I interviewed Gabrielle for @whetstonemagazine podcast called Point of Origin. Gabrielle appeared in the second of a two-part series, entitled Farming While Black after the name of @leahpenniman essential text from the same year. In the interview, Gabrielle talks about her journey and her muses, like Cornelia Bailey, Vertamae Grosvenor and of course, Dr. J. I also chat with Dr. Monica White, author of the brilliant #FreedomFarmers. We know well that land has a story to tell and we tell ourselves stories about our relationship to the land. Often those stories have perpetuated a racialized ruling class for whom ownership was inevitable and generations of dispossessed Black and brown families. Dr. White does an amazing job of connecting food to power, politics, sovereignty and justice, and reframes resistance from protesting and picketing to growing and planting. Perhaps you’ll consider following/subscribing to @whetstonemagazine for more stories like this from over 80 countries. And most definitely support Gabrielle’s incredible community ag project @tallgrassfoodbox. Enjoy BTS photos of our shoot from Apex, NC and most crucially a closeup of the already famous beet cornbread, collard greens. Lastly, not enough can be said for the breathtaking cinematic quality of the series for which we are all indebted to Jerry Henry (@cactus.eyelash), the mesmerizing DP pictured in the first frame. Peace y’all. 🖤
In the least surprising development of High on the Hog, you all fell in love with my dear friend @gabrielle_eitienne and her Uncle Andrew. (Today is Uncle Andrews birthday too y’all!) Gabrielle is an incredible collector and chronicler of her family’s past and present in North Carolina. Her family becomes a proxy for ours, and her work frames food and story as central vessels to ancestral memory and future liberation. And clearly, she is a major culinary talent. In 2019, I interviewed Gabrielle for @whetstonemagazine podcast called Point of Origin. Gabrielle appeared in the second of a two-part series, entitled Farming While Black after the name of @leahpenniman essential text from the same year. In the interview, Gabrielle talks about her journey and her muses, like Cornelia Bailey, Vertamae Grosvenor and of course, Dr. J. I also chat with Dr. Monica White, author of the brilliant #FreedomFarmers. We know well that land has a story to tell and we tell ourselves stories about our relationship to the land. Often those stories have perpetuated a racialized ruling class for whom ownership was inevitable and generations of dispossessed Black and brown families. Dr. White does an amazing job of connecting food to power, politics, sovereignty and justice, and reframes resistance from protesting and picketing to growing and planting. Perhaps you’ll consider following/subscribing to @whetstonemagazine for more stories like this from over 80 countries. And most definitely support Gabrielle’s incredible community ag project @tallgrassfoodbox. Enjoy BTS photos of our shoot from Apex, NC and most crucially a closeup of the already famous beet cornbread, collard greens. Lastly, not enough can be said for the breathtaking cinematic quality of the series for which we are all indebted to Jerry Henry (@cactus.eyelash), the mesmerizing DP pictured in the first frame. Peace y’all. 🖤
In the least surprising development of High on the Hog, you all fell in love with my dear friend @gabrielle_eitienne and her Uncle Andrew. (Today is Uncle Andrews birthday too y’all!) Gabrielle is an incredible collector and chronicler of her family’s past and present in North Carolina. Her family becomes a proxy for ours, and her work frames food and story as central vessels to ancestral memory and future liberation. And clearly, she is a major culinary talent. In 2019, I interviewed Gabrielle for @whetstonemagazine podcast called Point of Origin. Gabrielle appeared in the second of a two-part series, entitled Farming While Black after the name of @leahpenniman essential text from the same year. In the interview, Gabrielle talks about her journey and her muses, like Cornelia Bailey, Vertamae Grosvenor and of course, Dr. J. I also chat with Dr. Monica White, author of the brilliant #FreedomFarmers. We know well that land has a story to tell and we tell ourselves stories about our relationship to the land. Often those stories have perpetuated a racialized ruling class for whom ownership was inevitable and generations of dispossessed Black and brown families. Dr. White does an amazing job of connecting food to power, politics, sovereignty and justice, and reframes resistance from protesting and picketing to growing and planting. Perhaps you’ll consider following/subscribing to @whetstonemagazine for more stories like this from over 80 countries. And most definitely support Gabrielle’s incredible community ag project @tallgrassfoodbox. Enjoy BTS photos of our shoot from Apex, NC and most crucially a closeup of the already famous beet cornbread, collard greens. Lastly, not enough can be said for the breathtaking cinematic quality of the series for which we are all indebted to Jerry Henry (@cactus.eyelash), the mesmerizing DP pictured in the first frame. Peace y’all. 🖤
TODAY IS THE DAY!!!! High on the Hog: How African American Cuisine Transformed America is NOW STREAMING!!! For my kinfolk all over the globe who’ve felt the pain of estrangement, and a past silenced and suppressed. Time to RECLAIM! This journey has been equal parts personal universal. Please thank Dr. J for making this possible. Please say the same to Fabienne and Karis and Roger and Zana and countless others. I will have more to say later, but for now it’s straight celebration. The support and outreach has been too overwhelming for me to articulate, but please know that love is received and reflected. Peace y’all. We did it!!! #highonthehog
TODAY IS THE DAY!!!! High on the Hog: How African American Cuisine Transformed America is NOW STREAMING!!! For my kinfolk all over the globe who’ve felt the pain of estrangement, and a past silenced and suppressed. Time to RECLAIM! This journey has been equal parts personal universal. Please thank Dr. J for making this possible. Please say the same to Fabienne and Karis and Roger and Zana and countless others. I will have more to say later, but for now it’s straight celebration. The support and outreach has been too overwhelming for me to articulate, but please know that love is received and reflected. Peace y’all. We did it!!! #highonthehog
TODAY IS THE DAY!!!! High on the Hog: How African American Cuisine Transformed America is NOW STREAMING!!! For my kinfolk all over the globe who’ve felt the pain of estrangement, and a past silenced and suppressed. Time to RECLAIM! This journey has been equal parts personal universal. Please thank Dr. J for making this possible. Please say the same to Fabienne and Karis and Roger and Zana and countless others. I will have more to say later, but for now it’s straight celebration. The support and outreach has been too overwhelming for me to articulate, but please know that love is received and reflected. Peace y’all. We did it!!! #highonthehog
Two weeks deep and the love is still pouring in. Please know that it is reciprocal! One more week of #HighontheHog hype from me before resuming our regular programming of poetry, white supremacy dismantling and land justice propaganda. But today I’m in the mood to celebrate @chefbjdennis. Never will you meet another more fierce and consistent in connecting their history to the kitchen. #Geechie scholar and keeper. It’s a pleasure to listen to him talk about the old ways, what we created, what has been lost and saved. The preservation passion is contagious. If you don’t, Do yourself a favor and give that fellow a follow. You will not stop learning. Relatedly, I love this shot with the brother in solitude. It’s one of my favorites from the series. Sitting serious and pensive. Like he really not playin when it comes to this work and that is energy I’m tryna match and give back! Preciate you @chefbjdennis
Two weeks deep and the love is still pouring in. Please know that it is reciprocal! One more week of #HighontheHog hype from me before resuming our regular programming of poetry, white supremacy dismantling and land justice propaganda. But today I’m in the mood to celebrate @chefbjdennis. Never will you meet another more fierce and consistent in connecting their history to the kitchen. #Geechie scholar and keeper. It’s a pleasure to listen to him talk about the old ways, what we created, what has been lost and saved. The preservation passion is contagious. If you don’t, Do yourself a favor and give that fellow a follow. You will not stop learning. Relatedly, I love this shot with the brother in solitude. It’s one of my favorites from the series. Sitting serious and pensive. Like he really not playin when it comes to this work and that is energy I’m tryna match and give back! Preciate you @chefbjdennis
Two weeks deep and the love is still pouring in. Please know that it is reciprocal! One more week of #HighontheHog hype from me before resuming our regular programming of poetry, white supremacy dismantling and land justice propaganda. But today I’m in the mood to celebrate @chefbjdennis. Never will you meet another more fierce and consistent in connecting their history to the kitchen. #Geechie scholar and keeper. It’s a pleasure to listen to him talk about the old ways, what we created, what has been lost and saved. The preservation passion is contagious. If you don’t, Do yourself a favor and give that fellow a follow. You will not stop learning. Relatedly, I love this shot with the brother in solitude. It’s one of my favorites from the series. Sitting serious and pensive. Like he really not playin when it comes to this work and that is energy I’m tryna match and give back! Preciate you @chefbjdennis
Special dedication to all generations of Black Texan preservationists. Y’all have given us so much and protected legacies from being lost. I pray we never take that fight out of our sight.
Y’all the response has just been out of this world! 🤯 THANK YOU!!! Sending LOVE to everyone who took time to send a grateful note. I am going to do my best to reply to each of them. But as you all are thanking me, I want to make sure that thanks is well distributed to the Executive Producers and visionaries behind #highonthehog @savyfaby and @karisjagger of @hey_sistah Without them, the show doesn’t happen. Please send both love for unwavering persistence, enduring rejection and indifference to get this historic doc made. I included some sticky notes in the second frame because I love how the biggest ideas our brain (and the world) can hold begin first with pen to paper. That is a massive source of inspiration for me, and I hope you too. 📝
A recurring question in the last few weeks has been about the best thing I ate while filming. Of course that is an unreasonable query so I change my answer according to how I’m feeling at the moment. What I can say with certainty is that these plantains cooked over coals were incredible. Crispy and chewy caramel smoke. Mmmm. I tend to revere simplicity in all things and this dish was unforgettable. You too can ask me the best thing I ate (or anything else) and get a totally different answer today at 6PM EST over @whetstonemagazine where I’ll be hosting an IG LIVE taking questions about a things #highonthehog. Come say hi!
A recurring question in the last few weeks has been about the best thing I ate while filming. Of course that is an unreasonable query so I change my answer according to how I’m feeling at the moment. What I can say with certainty is that these plantains cooked over coals were incredible. Crispy and chewy caramel smoke. Mmmm. I tend to revere simplicity in all things and this dish was unforgettable. You too can ask me the best thing I ate (or anything else) and get a totally different answer today at 6PM EST over @whetstonemagazine where I’ll be hosting an IG LIVE taking questions about a things #highonthehog. Come say hi!
I learned back in 92 that the dream team could not be stopped. Alongside the launch of a new enterprise is our joy and pride, the flagship magazine, Whetstone. It’s our 8th Volume!! More and more I’m involved less and less and it gets better and better. My math skills are improving. Print magazine. Digital publishing. Regional verticals. Podcasts past and the (forthcoming!) company. Global dispatches. B2B production and hygiene. Whetstone is out here super heavy and have not yet started. Vision precision. A special melding and medley of humans and stories and insight to be savored like the flavors of your favorite dish. 🏆🏆🏆🏆🗣ANOTHER ONE!!! 🏆🏆🏆🏆 (((LINK IN BIO)) #WhetstoneVolume8 (((IS ON-SALE NOW))) I will always be in awe that this was made possible by y’all plus us which will always be the correct answer to the right question. Amazing cover from @ricmanh and back cover from V7 cover star/contributor @emilianoruprah who is back with more 🔥🔥🔥 from Mexico. Art Director: Alex Bowman @alexbowman | Photo Editor: Lyric Lewin @lyriclewin | Special Agent: Layla Schlack @laylaschlack (making her print debut!!) | The newest vet South Asia Editor Vidya Balachander @vidya83 (making her print debut!!) And A1literallyDay1 Asst Editor Heleene Tambet @heleenetambet = The very best crew. I appreciate y’all so much. Going faster, getting better. Because of you. Ty <3
I learned back in 92 that the dream team could not be stopped. Alongside the launch of a new enterprise is our joy and pride, the flagship magazine, Whetstone. It’s our 8th Volume!! More and more I’m involved less and less and it gets better and better. My math skills are improving. Print magazine. Digital publishing. Regional verticals. Podcasts past and the (forthcoming!) company. Global dispatches. B2B production and hygiene. Whetstone is out here super heavy and have not yet started. Vision precision. A special melding and medley of humans and stories and insight to be savored like the flavors of your favorite dish. 🏆🏆🏆🏆🗣ANOTHER ONE!!! 🏆🏆🏆🏆 (((LINK IN BIO)) #WhetstoneVolume8 (((IS ON-SALE NOW))) I will always be in awe that this was made possible by y’all plus us which will always be the correct answer to the right question. Amazing cover from @ricmanh and back cover from V7 cover star/contributor @emilianoruprah who is back with more 🔥🔥🔥 from Mexico. Art Director: Alex Bowman @alexbowman | Photo Editor: Lyric Lewin @lyriclewin | Special Agent: Layla Schlack @laylaschlack (making her print debut!!) | The newest vet South Asia Editor Vidya Balachander @vidya83 (making her print debut!!) And A1literallyDay1 Asst Editor Heleene Tambet @heleenetambet = The very best crew. I appreciate y’all so much. Going faster, getting better. Because of you. Ty <3
I learned back in 92 that the dream team could not be stopped. Alongside the launch of a new enterprise is our joy and pride, the flagship magazine, Whetstone. It’s our 8th Volume!! More and more I’m involved less and less and it gets better and better. My math skills are improving. Print magazine. Digital publishing. Regional verticals. Podcasts past and the (forthcoming!) company. Global dispatches. B2B production and hygiene. Whetstone is out here super heavy and have not yet started. Vision precision. A special melding and medley of humans and stories and insight to be savored like the flavors of your favorite dish. 🏆🏆🏆🏆🗣ANOTHER ONE!!! 🏆🏆🏆🏆 (((LINK IN BIO)) #WhetstoneVolume8 (((IS ON-SALE NOW))) I will always be in awe that this was made possible by y’all plus us which will always be the correct answer to the right question. Amazing cover from @ricmanh and back cover from V7 cover star/contributor @emilianoruprah who is back with more 🔥🔥🔥 from Mexico. Art Director: Alex Bowman @alexbowman | Photo Editor: Lyric Lewin @lyriclewin | Special Agent: Layla Schlack @laylaschlack (making her print debut!!) | The newest vet South Asia Editor Vidya Balachander @vidya83 (making her print debut!!) And A1literallyDay1 Asst Editor Heleene Tambet @heleenetambet = The very best crew. I appreciate y’all so much. Going faster, getting better. Because of you. Ty <3
