Food On Scene
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Make The Seen part of your week.
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✓ 20-pages of high quality stories
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✓ Community & Artist Spotlight feature
✓ Culture in print.
Wumami Brings Global Flavor to Backyard Boogie in Richmond
At Backyard Boogie, Chef Haus turned his home turf into a culinary destination—serving smash burgers, wings, and crab rice rolls from the Wumami food truck, all rooted in global flavors and personal history.
Garnish or Garbage? Finding Balance in Plate Presentation with Chef Charles
Color and flair are key to any plate. Like Chef Charles says, every element should elevate the dish, not disguise it, telling a story through bold flavor and presentation.
James Ford III: A Foodie’s Perspective on Black Cuisine, Fine Dining, and Food Trends
Over a perfectly chilled red at Penny’s Wine Bar, James Ford III shares how his Smithfield upbringing shaped a lifelong reverence for food, family, and tradition. From homemade rolls to architecture school theses, Ford draws bold lines between Black culinary heritage and cultural design. His perspective is clear: “We’ve been doing fine dining—we just didn’t call it that.