★ Wild Witchcraft
A while back I let my social network know I was interested in learning more about magic, herbalism, astrology and the like. It felt naive to group these things together, but I’ve since discovered there’s more than a little overlap. In Wild Witchcraft, North Carolina-based forager-witch Rebecca Beyer provides a well-researched history of European witchcraft and American folk healing practices, followed by a solid introduction to growing and foraging healing herbs. Readers learn how to use herbs in rituals and remedies and in harmony with the Wheel of the Year, a series of seasonal observances including the fall and spring equinoxes. Beyer covers much ground efficiently and makes a strong case for why these practices are especially necessary now. Amid rapid and cataclysmic climate change, “inspiring people to see value in plants and ecosystems can help to preserve them,” she writes, and “combat the total divorce of humans from their fellow animal, vegetable, and mineral kin.”
Booze & Vinyl 2
During the COVID-19 pandemic, vinyl record sales outnumbered those of CDs for the first time since the 1980s. This vinyl renaissance presents a timely backdrop for Booze & Vinyl 2, which builds on the genius of sister-and-brother duo André and Tenaya Darlington’s 2018 volume of album and craft cocktail pairings, Booze & Vinyl. How about a glow-in-the-dark vodka tonic paired with Kraftwerk’s The Man-Machine or a moonshine-based sipper with Van Morrison’s Moondance? Ella Fitzgerald and Louis Armstong get a “Silver Fizz” to match Ella’s “silvery voice,” and citrus meets prosecco and brandy for two drinks inspired by Beyoncé’s Lemonade. There are even a few themed appetizers, such as “Deeez Nuuuts” for munching while spinning Dr. Dre’s The Chronic. The design freak in me loves how the book’s aesthetic shifts with each album, each turn of the page setting a vibe. Dim the lights, drop the needle and sip to the sounds.
My America
In My America: Recipes From a Young Black Chef, a follow-up to his 2019 memoir, Notes From a Young Black Chef, James Beard Award winner Kwame Onwuachi filters the cuisine of the African diaspora through the lens of his family, his travels and peripatetic childhood, and the journeys of his ancestors. As Onwuachi notes, a close look at the cuisines of the American South, the Caribbean and Nigeria reveals many common threads and flavor echoes—from the jambalaya of Louisiana to the jollof of Nigeria. Black food tells a story—from groundnut stew and callaloo to crawfish pie and baby back ribs—and the recipes collected here tell it powerfully.