My submission for an Artists’ Cookbook, created and edited by Rudy Kanhye, explored the cultural contexts and rituals around cooking and eating. Whether dining alone, with friends, or in the vicinity of strangers, the act of eating represents a marker of performed identities. In my social engagement work, I like to focus on immaterial qualities; for example, I believe the taste of soul food is different than southern cooking because you think about the ones you love when you cook. Consequently, a bit of your soul goes into the dish and enhances the flavor.