WHILE ENTERTAINING MAGAZINE

INSPIRING STORIES, GREAT FOOD, IMPORTANT CONVERSATIONS & VIBES
TO MAKE YOUR NEXT MEAL AN EXPERIENCE.

AVAILABLE NOW 
WE MAGAZINE | VOLUME 2 
 REFLECTIONS & RECIPES
INSIDE THE 2021 MAGAZINE
This year's magazine is a collection of reflections and recipes from foodies around the U.S. Through the COVID-19 pandemic, social unrest, and political uncertainty, cooking, and journaling became a form of self-care for many. The people we connect with in this issue gave us access to what they were thinking, feeling, and cooking throughout the year.
While Entertaining focuses on food, people who make food, and the relationship of food in our homes. Volume Two of While Entertaining is a collection of reflections and recipes from foodies around the U.S. In this second edition, we explore the thoughts and cravings that foodies experienced in the past year. Through the COVID-19 pandemic, social unrest, and political uncertainty, cooking and journaling became a form of self care for many. The people we connect with in Volume Two gave us access to what they were thinking, feeling, and cooking throughout the year.

Some took us to the memories and dishes of their past, while others described their hopes for the future. While opening a new bakery in New York City, Lani Halliday reflected on the work she’s done to feel free and tell her own story. 

From quarantine in Jamaica, Kalisa Marie Martin contemplated how to define herself outside of work. Meanwhile, Aretah Ettarh served as a sous chef in a top New York City restaurant. 
As her team rallied to cook and serve as safely as possible, her thoughts wandered back to why she initially pursed a career in the kitchen.

In Austin, Texas, Tavel Bristol-Joseph made time to share advice for young and aspiring Black chefs. From Chicago, Justice of the Pies founder Maya-Camille Broussard submitted her request for more kindness. 

Alongside each essay is a recipe that brought the individual comfort throughout the year. Some of the recipes are simple, like Max Hardy’s guava and ginger sea bass or Kiki Louya’s coconut bread pudding with dulce de leche. Others may take a little more time and practice, like Mavis-Jay Sanders’ eggplant and grits, or India Johnson’s braised oxtail wonton soup.In putting together Volume Two, we hoped it would bring more delicious food and thought-provoking conversation to your table. Whether you are entertaining one, two, or just a few, we look forward to the meals and memories you will create with While Entertaining.

NOTABLE FEATURES

+ 16 Stories & Interview
+ Food & Drink Recipes 
+ Wine Pairing Tips 
+ Hostess Tips 
+ Seasonal Playlists

RECIPE HIGHLIGHTS

+ Guava & Ginger Sea Bass 
+ Eggplant & Grits
+ Oxtail Wonton Dumplings
+ Lemon & Lime Cake
+ Coconut Bread Pudding

FEATURED FOODIES

+ Lani Halliday 
+ Maya Camille 
+ BroussardTavel 
+ Bristol-Joseph 
+ Kiki Louyaand many more!

FIND US IN YOUR LOCAL STORES

Want to see us in a store near you or interested in stocking our magazine? Contact us here.
CALIFORNIA
Home Ec (San Diego)
Now Serving LA (Los Angeles)
Omnivore Books on Food (San Francisco)
Skylight Books (Los Angeles)
NEW YORK
Hunky Dory(Brooklyn)
Kitchen Arts & Letters(New York City)
Lolo NYC(Brooklyn)
Sylvester & Co(Sag Harbor, NY)

PAST WE MAGAZINE VOLUMES

WE MAGAZINE | VOLUME 1

Published in March 2020, the inaugural issue of While Entertaining brings you along for The Journey, providing candid conversations with Black food and beverage experts. 

The 80-page digital issue includes a collection of interviews, recipes, and recommendations from Lamar J. Moore, Paola Velez, Kathleen O’Brien Price, JJ Johnson, Sicily Sierra, Aaron Hutcherson, Cha McCoy, Cybille St. Aude, Dayana Joseph, Joseph Stinchcomb, Tunde Wey, Zoe Adjonyoh, and more.

MEET AMBER, OUR CHIEF HOSTESS

When I started While Entertaining, I wanted to create a space that would talk about food, home, and culture. I was deeply motivated by a desire to see Black stories elevated in food media. At the same time, I wanted to create content that was both editorial and functional - where we could focus on people, the food we love, and all the details that impact our food experiences. That space became While Entertaining Magazine.

 Each year, While Entertaining releases a themed issue delving into different perspectives on one central topic. Alongside the stories of the people we feature, we include recipes. 

Then, we add wine pairings, serving tips, playlists, and topics to bring to your dinner table. The result is storytelling that really jumps off the page and gives you an experience in real life. I am excited about the food and memories that you will create with While Entertaining.