Ashia Aubourg
Writer
Producer
Culinary Steward
Hiiii💖
I’m a 🐝renaissance-gurl-of-sorts with a deep love for food and its intersectionality with culture, liberation, and community-building.
I’m an award-winning food writer, editor of the Land, Food, and Freedom Journal, and the mind behind Nourished Palate, the digital food media and culinary studio I founded in 2019. Splitting my time between Lisbon and Boston, I write stories and bring people together through pop-up dining experiences, food-themed book clubs, mutual aid efforts, and cooking classes. I’m currently working on my debut novel and seeking literary representation.
My education involves researching equitable food systems as a graduate of Syracuse University’s Food Studies and Policy Studies program. In 2024, I received the Black Women in Food Award for amplifying voices in food, and in 2025 I returned as a judge.
CURRENT PROJECTS
My approach to storytelling involves centering underrepresented narratives— especially Black ones
In my work I hope readers will unearth:
🌺 culinary wisdom
🌺 urgent community calls to action
🌺 how grief and trauma impacts foodways
🌺 profiles of dynamic ppl & movements
Current projects:
freelance food writer // multiple brands
editor // land, food, and freedom journal
chef // cooking classes, gatherings, pop-ups
author // currently writing my debut novel
Work Appears In
.png){kind=small}
Recipes
My recipes honor my heritage growing up in the East Coast (Cambridge, MA) and pay homage to my Haitian and Bermudian roots.
In November 2019, Ashia created a culinary studio geared at cultivating a community of eaters, cooks, organizers, growers, and entrepreneurs who all share one thing in common—a love for food and it's intersectionality.
Offerings
Writing + Editing,
Culinary Gatherings,
Cooking Classes
