Behind the Scenes

FROM THE INITIAL STORY IDEA to the art direction and all the way down to the photo selection, creating a layout takes time. It’s a magic moment when all of the hours of planning coalesce with the words and the images to create a visual and intellectual experience for our readers. Hour’s Restaurant of the Year is one of our most anticipated features of the year, and we like to give it the space it deserves. This year’s spans 14 pages. “We could have easily filled another 10 pages with beautiful images,” says creative director Lindsay Richards. “Narrowing it down can sometimes be the hardest part of the job, especially when you’re working with such a talented photographer as E.E. Berger.”

Contributors

MARCH IS WOMEN’S HISTORY MONTH. WHAT WOMEN HAVE INSPIRED YOU?

CARLOS PARISI

WROTE “EARLY WEEK

EATS,” PAGE 71

“Being raised by a single mother, my No. 1 inspiration has always been her, a woman who made it her mission to give us a comfortable and beautiful life, no matter our financial state. In popular culture, I’ve had a fond appreciation of the creativity, strength, independence, and drive of women like Lucille Ball, Frida Kahlo, and Beyoncé.” Carlos Parisi creates content in and outside of the city, including videos for Hour Detroit. He is the host of his podcast, Sandwich Talk, and has hosted the show Detroit Digest. He is the owner of Aunt Nee’s chips, salsa, and guacamole and has been part of Detroit’s food scene for over 10 years through creating popups and participating in other food events.

KIKI LOUYA

WROTE “THE WHOLE FISH AND NOTHING BUT THE FISH,” PAGE 74

“The women in my family. From opposite sides of the world, they met challenges head on. They continue to inspire me to lead with love, kindness, and understanding when faced with adversity of any kind.” Kiki Louya is a chef, writer, and food activist. Formerly the chef and coowner of popular Detroit cafe Folk, Louya was named one of “16 Black Chefs Changing Food in America” by The New York Times, for her pursuit of social justice and equity in the kitchen. Her writing has been published in Plate Bon Appetit and other publications. Louya also competed on season 18 of Bravo’s Top Chef

Robin Watson

WROTE “SAY CHEESE!”

PAGE 70

“Women who have inspired me include former speaker of the House Nancy Pelosi, whose political acumen, style, grace, and sheer stamina are without equal, and Janice Bluestein Longone, a preeminent culinary history scholar who revealed how important food studies are within the larger mosaic of cultural and historical studies.” Robin Watson is a Detroit-area freelancer with more than 30 years of experience in food and feature writing. Her work has appeared in Culture magazine, Detroit Monthly, the Detroit Free Press, The Detroit News, and more. She was also a contributor to the James Beard Award-winning The Oxford Companion to Cheese (Oxford University Press).