AphroChic Magazine: Issue No. 1
Welcome to the Fall 2019 issue of AphroChic Magazine. Designed to celebrate the presence, innovation and accomplishments of creatives of color from all corners of the African Diaspora, we welcome the season in this issue with a focus on fashion, authentic beauty, and creating moments that bind us together. On the cover, New York fashion stylists, Courtney and Donnell Baldwin of Mr. Baldwin Style invite us to experience a fête in a historic part of Sag Harbor. We take a look inside the Brooklyn home of fashion designer and movement artist, Nana Yaa Asare-Boadu and experience her effortless aesthetic. Then, we go half way around the world on a photographic journey of Morocco, with photographer Lauren Crew. Along the way, you’ll find articles that explore the nature of the African Diaspora, the importance of the Black family home, and the books, art and accessories you’ll want to bring home this season.
Welcome to the Fall 2019 issue of AphroChic Magazine. Designed to celebrate the presence, innovation and accomplishments of creatives of color from all corners of the African Diaspora, we welcome the season in this issue with a focus on fashion, authentic beauty, and creating moments that bind us together.
On the cover, New York fashion stylists, Courtney and Donnell Baldwin of Mr. Baldwin Style invite us to experience a fête in a historic part of Sag Harbor. We take a look inside the Brooklyn home of fashion designer and movement artist, Nana Yaa Asare-Boadu and experience her effortless aesthetic. Then, we go half way around the world on a photographic journey of Morocco, with photographer Lauren Crew. Along the way, you’ll find articles that explore the nature of the African Diaspora, the importance of the Black family home, and the books, art and accessories you’ll want to bring home this season.
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Food<br />
pot used for the fish fries that are one of<br />
his fondest memories of home.<br />
With Yoshi Jenkins, the dishes span<br />
continents. It takes only a single bite for<br />
the concept to come together. We taste<br />
the American South and understand<br />
Rashad’s stories about fresh tomatoes<br />
in his grandmother’s garden. The<br />
shrimp have the distinctive flavor of the<br />
Far East, notes of ginger and coconut<br />
accented by cilantro and parsley.<br />
The fusion is seamless and complete,<br />
worlds colliding in a single pan.<br />
But this food isn’t just about connecting<br />
distant cultures, or bringing<br />
attention to moments in time long<br />
past. This is food for the here and now,<br />
and for people to enjoy together. <strong>No</strong>t<br />
only do we love the shrimp, sopping<br />
up every last bit with slices of french<br />
bread, we talk, we laugh, and we forget<br />
about everything other than the food in<br />
the bowls and the people in the room.<br />
We end the afternoon as we usually<br />
do, with more talking, more laughing,<br />
and more trips to the skillet. After a<br />
whole day of cooking and eating in<br />
fellowship, we see that food is far<br />
more than fuel. It brings our senses<br />
to life; tells us our stories and those of<br />
countless others, and ultimately it pulls<br />
us together. AC
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