Nylah Iqbal Muhammad

I'm a James Beard Award-nominated food and travel writer with bylines in Travel + Leisure and Vogue. I write about no-fly travel — trains and ships for me! In my work, I explore culture, politics, food, history, and how they all intersect. 

Stories

THE BITTER SOUTHERNER •

An Optimistic Quest in Apocalyptic Times — THE BITTER SOUTHERNER

When I pulled up to The Retreat, it was dark. The feeling of dawn in the South has this distinct hold on me. I had never been to this home before, but familiarity and longing  set in; I wished I had a home like this, a place to escape to. I wished I had my own Black family to teach me to hunt, instead of what I had been doing this season, piecing together an education from people who were not my own. Brea’s Uncle Rico, his wife Aunt Lee, and their son, Rico Jr. greeted me by the roaring fireplac...
Contraband Camp •

Hunting While Black: Food, Freedom and Reclaiming the Great Outdoors

Lawrence Weeks, an executive chef and owner of Murray’s Creole Pub based in Louisville, wanted to learn how to hunt to gain greater self-sufficiency and connect to his family’s legacy as subsistence hunters. He joined Hunters of Color and now, with a mentor, he’s going on his first hunt in early September, starting out with small game like rabbits and squirrels and branching out to wild turkey and deer later in the season.
Eater Twin Cities •

As an Indigenous Barbecue Restaurant Takes Shape, Owamni’s Founder Has Even Bigger Moves on the Horizon

Take a moment to imagine it: the rich, woody scents of smoked turkey, bison ribs, and whole antelope cooked low and slow wafting down Franklin Avenue. If all goes well, the Twin Cities won’t have to fantasize about it. Chef Sean Sherman’s latest project, Šhotá Indigenous BBQ by Owamni, aims to bring Indigenous barbecue to the neighborhood very soon.
It’s part of a series of big moves for Sherman’s nonprofit organization NATIFS (North American Traditional Indigenous Food Systems).
Eater Chicago •

In Pilsen, Sleep Walk Chocolateria Presents a Rich and Decadent Story Powered by Tradition

For Día de Muertos, there’s an ofrenda recounting the memories of the deceased loved ones of the employees at Pilsen’s Sleep Walk Chocolateria. “Día de los Muertos is mostly a journey for elder ones that are no longer with us; to keep their memories alive,” says Jorge Fierros, the chocolate program manager at Sleep Walk, a division of Dark Matter Coffee. “The fact that we remember them every year — that keeps their essence alive,” he says. “
Andscape •

Crabber Tia Clark challenges what it means to fish, crab, and hunt as a Black woman

When I first met Tia Clark, she told me she had recently hunted an alligator with a crossbow in the swamps of South Carolina. I saw the Gullah Geechee woman as a role model, a Black woman using her passion and athleticism to pursue a goal I’d been chasing — food sovereignty. For Clark, owner of Casual Crabbing with Tia, it’s like a call from the sea. “I don’t feel I’m choosing this. I feel like this is what I have to do,” she told Andscape.
Vox •

Food is no longer a main character on The Bear

When the food stopped being exciting, the show followed suit. Instead of being a show about how cooking and eating bring people together, it became like the same old New American tasting menu fare. It reminded me of the RS Benedict essay “Everyone is beautiful and no one is horny,” about the stripping of authentic sexuality and sensuality from film. Except in The Bear, every dish is beautiful and no one is hungry (or horny, for that matter but that’s a different article).
Load More