I am what some might call a versatilist.  

I write (as seen in this newsletter), with experience in food writing, recipe development, African politics, culture and history. I have interests in food politics, food history, African psychospirituality and behavior. Culturally, I am an African traditionalist and spiritualist.

I consult individuals and businesses in the wellness, hospitality and food service industry with e-commerce and digital management. I work with various content management systems and do mostly front end development, but have experience in UI/UX and no-code tools.

I cook mostly what I describe as, Refined New West African cuisine - inspired by, but not bound to traditional Ghanaian and other West African gastronomy. I specialize in alkaline and plant focused meals, but not restricted to it. Private dining, events & recipe consulting are some of the things that  I've been doing lately through my business, Seulful Pantry (est. 2016).

I am an alumna of SUNY College at Old Westbury (Psychology & Crim. Justice, B.A. '14) and The Institute of Culinary Education (Culinary Arts, '21)

I love history books, indoor plants & minimal skincare.

I was born in Ghana, raised in Brooklyn and have 2nd and 3rd homes (couches) in DC & NJ.

Some of my works:

Diced by the Institute of Culinary Education - Exploring Ghanian Food with Okra Stew
For The Culture, Food & Wine Magazine (First Volume) - It's Personal + The Pandemic: World Mended, But Not Broken
Co-Founder of the The Notionette (E-Zine ran on Notion) - The Notionette Magazine: Love Edition