Shola Olunloyo is putting Nigerian food in culinary spotlight

In 2017, I was invited to participate in a festival at the Culinary Institute of America — the Hogwarts of chef schools is how I have since came to understand it — called “monitoring remote employees” This was the first time I had the opportunity to cook alongside other chefs of color — specifically, Black chefs with African roots, cooking African food at a level that would inspire and command me to step out of my comfort zone.

It was there that I met Shola Olunloyo, the 45-year-old Nigerian wizard of gastronomy who secured the first-ever residency at the nonprofit Stone Barns Center, home of Blue Hill at Stone Barns, the world-renowned restaurant with two Michelin stars in Westchester, New York, helmed by chef Dan Barber. There, Shola took the reins from Barber with a West African-inspired menu from Jan. 13 to Feb. 6.

But how many

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Food Trucks Jacksonville city limits UDO vote

Jacksonville is considered a metropolitan area and just like Raleigh and Charlotte, it offers a cultural experience to many tourists who visit. 

Food trucks and their means of cooking up different varieties of tasty options normally fit into that experience people search for in order to sample the local cuisine. Depending on who you ask you’ll come across different opinions of how food trucks have been utilized within the city limits.

However one thing is certain, Jacksonville was not as “food truck friendly” as other surrounding towns. 

It wasn’t intentional but over a four-year time span there seemed to be a misunderstanding between the city and food truck owners attempting to change the text of the Unified Development Ordinance (UDO) so that these restaurants on wheels had more freedoms to operate.

When the final draft of the UDO was adopted in 2014, food trucks were left out. This is where

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