Black, White, and The Grey by Mashama Bailey and John O. Morisano

Mashama Bailey and John O. Morisano share in detail what their ideas, intentions, and collaboration in the development of a restaurant in the Deep South. They use the language of food to tell their story of a Black woman and a working-class White man coming together to explore the African diaspora, the legacy of slavery, port cities, and the migrations that influence foodways and family culture. Their story shifts and expands the narrative of what American food is and can be, and tracks the emotional landscape of partnering with someone from a different background. So part of this is what goes into opening a restaurant and how to incorporate the partner's values, hopes, and dreams. Then part of it is how to worked out in real life. Once the partnership was formed, it was anything but easy sailing. Bailey was not as instrumental in early restaurant design sessions as she should have been; her perspective as a working chef with over 20 years of experience would have significantly enhanced Morisano’s concepts. Bailey abetted this lack of inclusion early on, as she found that growing into the role of a true partner required a strong voice and trust in her co-workers, qualities she was developing. This lack of leadership on her part led to misunderstandings about her level of commitment and several serious arguments. It would be easy to gloss over these disagreements and consider them merely the usual growing pains. By revealing them to readers, the authors give a little master class on how to lead, dismantle limiting beliefs, share responsibilities, and temper angry outbursts. Stepping into one’s power was essential.