Amethyst Ganaway

Chef Amethyst Ganaway is a Charleston native and chef, writer, and curator whose work explores Black Southern, Gullah Geechee, and African diasporic foodways. Her writing and culinary work have appeared in Food & Wine, The New York Times, The Washington Post, Saveur, and at institutions including the Smithsonian and the Museum of Food and Drink. She is a recipient of the South Carolina Governor’s Award in the Humanities and is currently curating Harvesting Heritage, an exhibition exploring African American innovation and creativity in South Carolina foodways. Her forthcoming cookbook, Black South: Recipes from the Roota to the Toota, celebrates the resourcefulness, history, and traditions that have shaped Black Southern cooking.