Gabrielle E.W. Carter is a Cultural Preservationist and Multidisciplinary Artist who uses Diasporic and local food as a vehicle to reimagine wealth, marginalized food systems, and inheritance. Her work uses oral history and intuitive cooking to engage audiences around rural food and land traditions. Her project, The Seeds We Keep, is a short film commissioned by Oxford American that explores rural imagination through meditative reflection. 

In 2018 she returned to her family’s homeplace in Central North Carolina, where she is archiving her own familial foodways. Her recipes and storytelling have been published and featured in the New York Times, Wall Street Journal, Washington Post, and Southern Living Magazine. She has done cooking demonstrations for the Culinary Institute of America, host’s seasonal suppers focused on land relationship and place, and can be seen in the Netflix series High on the Hog. 

In 2020 she co-founded the North Carolina based Black Farmer CSA, Tall Grass Food Box, an equity focused platform created to support and encourage the sustainability of Black farmers. Her new cooking club, “Gathered" is creating a community around reclaiming Intuitive cooking as a skill and practice. This anti-rigid recipe based club hosts members only suppers, online and in person cooking experiences and an exclusive episodic cooking series filmed in Gabrielle’s Homeplace kitchen.