If there is one thing that is constant about the media industry, it is change. In 2009, when publisher and executive director Sheree Williams set out to tell Black stories in food and drink, many didn’t realize how important this would be until now.
“You had publications such as Ebony and their historic test kitchen doing recipes and sharing stories about Black communities and food, but they also catered to other areas of our lives as Black people, “ says Sheree. “I knew that we wanted to be laser focused on food, drink and travel, diving and digging deeper into the history, traditions, our heritage that is being reclaimed and restored among our communities globally.”
The Need For Black Food Media
Prior to Cuisine Noir, food media lacked the presence and some may even say the desire to tell Black food stories to their base audience that is primarily white. With Black food stories also intersecting with history (specifically slavery), injustice (stolen land and food deserts) and whiteness that places cuisines such as French on a pedestal, there needed to be a media outlet that unapologetically told stories through a Black lens, amplifying voices and experiences.
“Leaders such as Charla Draper (former Ebony food editor) and Dr. Jessica B. Harris are among those who have led the way when telling and documenting Black food history and culture, and so we are proud to have come behind Charla and Dr. Harris and create a platform that is dedicated 24/7 to letting Black chefs, winemakers and more tell their stories in their own words,” says Sheree.
She adds, “It has truly been amazing to rewind the years to 2009 all the way to 2024 and realize how far we have come. The media industry is about ebbs and flows and so much has changed. Print was once the darling, and now having a digital property is not only required, it is the standard.”
Diversity and Equality Still on the Front Line
There is no doubt that the media industry is more diverse than ever. As talented journalists and entrepreneurs understand the importance of representation and inclusion, many have gone on to launch outlets that serve communities that mainstream outlets authentically are not.
“There are wrongful narratives still being put out there that outlets like Cuisine Noir and others know need to be corrected. It has been great seeing so many outlets doing so and making an impact,” says Sheree.
“Next, we need to continue holding brands and advertising agencies responsible for doing their part and respecting what Black media brings to the table as well as the power of Black consumers dollars. Now that the 2020 performative rhetoric is over, we need to make sure they understand we will not give up knowing that 5% of media budgets is not enough.”
What’s Next
Since its inception, Cuisine Noir continues to evolve to meet the needs and opportunity to showcase the talents of people of African descent in a way that no other publication has leaned into.
“This year, we introduced three new editorial verticals, Cooking, Culture and Climate + Food. Cooking is at the heart of What Cuisine Noir is about, and so I am excited to really share features where we get to amplify the voices and talents of global Black chefs and let them show off their skills because we know they can cut up in the kitchen and teach our readers a thing or two,” shares Sheree.
The Climate + Food addition is the answer to conversations and narratives Sheree and her team are not seeing in mainstream media as well as Black media. “We just launched this in September and I am beyond excited to dig into stories about climate change and the intersection with food, land, justice, wine and more.”
Lastly, readers of Cuisine Noir will notice a new look as GFDI revealed the new refreshed digital site aimed at making stories easy to find and engaging.
“We’re thrilled to still be here after all these years, as publishing and media are difficult. I feel like we’ve birthed Cuisine Noir all over again and can’t wait to see all of the fruits from our hard work over this next year and beyond.”
Visit Cuisine Noir online for the best in food, drink and travel stories that connect the African diaspora and be sure to follow along on Instagram and Facebook.