I’m in the @latimes this week talking to @bettyhallock about dinner parties, the many facets of my identity, and using history as means to push our hospitality and culinary boundaries. This feature means the world to me because of a recent family trip to Jamaica, where I realized how much work I still need to do to unlearn my own implicit cultural biases informed by the “European Standard”, which we are often taught has a seat exclusively at the center of our culinary (and psychological) universes. If there’s anything I want you to take away from reading my story, it’s that this year food and travel quite literally gave me the courage to fall in love with my own skin again and want to share that work with the world. 🖤 📸: @itsyasara
I’m in the @latimes this week talking to @bettyhallock about dinner parties, the many facets of my identity, and using history as means to push our hospitality and culinary boundaries. This feature means the world to me because of a recent family trip to Jamaica, where I realized how much work I still need to do to unlearn my own implicit cultural biases informed by the “European Standard”, which we are often taught has a seat exclusively at the center of our culinary (and psychological) universes. If there’s anything I want you to take away from reading my story, it’s that this year food and travel quite literally gave me the courage to fall in love with my own skin again and want to share that work with the world. 🖤 📸: @itsyasara
I’m in the @latimes this week talking to @bettyhallock about dinner parties, the many facets of my identity, and using history as means to push our hospitality and culinary boundaries. This feature means the world to me because of a recent family trip to Jamaica, where I realized how much work I still need to do to unlearn my own implicit cultural biases informed by the “European Standard”, which we are often taught has a seat exclusively at the center of our culinary (and psychological) universes. If there’s anything I want you to take away from reading my story, it’s that this year food and travel quite literally gave me the courage to fall in love with my own skin again and want to share that work with the world. 🖤 📸: @itsyasara
I’m in the @latimes this week talking to @bettyhallock about dinner parties, the many facets of my identity, and using history as means to push our hospitality and culinary boundaries. This feature means the world to me because of a recent family trip to Jamaica, where I realized how much work I still need to do to unlearn my own implicit cultural biases informed by the “European Standard”, which we are often taught has a seat exclusively at the center of our culinary (and psychological) universes. If there’s anything I want you to take away from reading my story, it’s that this year food and travel quite literally gave me the courage to fall in love with my own skin again and want to share that work with the world. 🖤 📸: @itsyasara
I’m in the @latimes this week talking to @bettyhallock about dinner parties, the many facets of my identity, and using history as means to push our hospitality and culinary boundaries. This feature means the world to me because of a recent family trip to Jamaica, where I realized how much work I still need to do to unlearn my own implicit cultural biases informed by the “European Standard”, which we are often taught has a seat exclusively at the center of our culinary (and psychological) universes. If there’s anything I want you to take away from reading my story, it’s that this year food and travel quite literally gave me the courage to fall in love with my own skin again and want to share that work with the world. 🖤 📸: @itsyasara
a travel & leisure show hosted by your jamaican uncle— ♥️ photo: @byjuniellajarvis
Hi! I’m in the new season of High On The Hog premiering on @netflix 🖤
oops i’m gay 🩵
oops i’m gay 🩵
jamaican me craaaaazy ✈️👨🏿🍳🇯🇲🙈
jamaican me craaaaazy ✈️👨🏿🍳🇯🇲🙈
jamaican me craaaaazy ✈️👨🏿🍳🇯🇲🙈
who’s ready for the next one? 👨🏿🍳💚
who’s ready for the next one? 👨🏿🍳💚
who’s ready for the next one? 👨🏿🍳💚
who’s ready for the next one? 👨🏿🍳💚
who’s ready for the next one? 👨🏿🍳💚
who’s ready for the next one? 👨🏿🍳💚
who’s ready for the next one? 👨🏿🍳💚
who’s ready for the next one? 👨🏿🍳💚
who’s ready for the next one? 👨🏿🍳💚
who’s ready for the next one? 👨🏿🍳💚
I came out when I was 13 to my Jamaican-born, military-serving, Southern Baptist family. Growing up in a rigid household wasn’t all bad or good—just my personal circumstances that i think a lot of people can relate to. So when hinge asked me to participate in their “not-so-frequently asked questions”, I thought of that terrified and naive 13 year old and the wisdom i’d want to share with him through some of my toughest life-lessons. Head to my stories to ask me more about sex, romance, and how race plays into my relationship with love 🖤 #hingpartner #hingenfaq
Our Founding Partner @tuna__turner first tried our 100% Barbera Rosé at home in Brooklyn, NY during movie night: “I get a really nice balance of tannin and acid […] It reminds me of really gently stewed fruit, berry, it has a rosy, very light floral, blushy moment that happens when you drink it.” DeVonn continues: “it’s contemporary, but it has the foundation of a really good, classic rosé.” DeVonn prefers to enjoy our Barbera Rosé out of its can: “the design is so special – you feel proud to carry [it] around. It’s like a little friend – my personal assistant, actually.”