#toni tipton Martin

[ausetkmt]

Click to download this book for free on Z-Lib

Adapted from historical texts and rare African-American cookbooks, the 125 recipes of Jubilee paint a rich, varied picture of the true history of African-American cooking: a cuisine far beyond soul food. Toni Tipton-Martin, the first African-American food editor of a daily American newspaper, is the author of the James Beard Award-winning The Jemima Code, a history of African-American cooking found in-and between-the lines of three centuries' worth of African-American cookbooks.

Tipton-Martin builds on that research in Jubilee, adapting recipes from those historic texts for the modern kitchen. What we find is a world of African-American cuisine-made by enslaved master chefs, free caterers, and black entrepreneurs and culinary stars-that goes far beyond soul food. It's a cuisine that was developed in the homes of the elite and middle class; that takes inspiration from around the globe; that is a diverse, varied style of cooking that has created much of what we know of as American cuisine.

“A celebration of African American cuisine right now, in all of its abundance and variety.”—Tejal Rao, The New York Times JAMES BEARD AWARD WINNER • IACP AWARD WINNER • IACP BOOK OF THE YEAR • TONI TIPTON-MARTIN NAMED THE 2021 JULIA CHILD AWARD RECIPIENT NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY The New York Times Book Review • The New Yorker • NPR • Chicago Tribune • The Atlantic • BuzzFeed • Food52 Throughout her career, Toni Tipton-Martin has shed new light on the history, breadth, and depth of African American cuisine. She’s introduced us to black cooks, some long forgotten, who established much of what’s considered to be our national cuisine. After all, if Thomas Jefferson introduced French haute cuisine to this country, who do you think actually cooked it?   In Jubilee, Tipton-Martin brings these masters into our kitchens. Through recipes and stories, we cook along with these pioneering figures, from enslaved chefs to middle- and upper-class writers and entrepreneurs. With more than 100 recipes, from classics such as Sweet Potato Biscuits, Seafood Gumbo, Buttermilk Fried Chicken, and Pecan Pie with Bourbon to lesser-known but even more decadent dishes like Bourbon & Apple Hot Toddies, Spoon Bread, and Baked Ham Glazed with Champagne, Jubilee presents techniques, ingredients, and dishes that show the roots of African American cooking—deeply beautiful, culturally diverse, fit for celebration. Praise for Jubilee “There are precious few feelings as nice as one that comes from falling in love with a cookbook. . . . New techniques, new flavors, new narratives—everything so thrilling you want to make the recipes over and over again . . . this has been my experience with Toni Tipton-Martin’s Jubilee.”—Sam Sifton, The New York Times “Despite their deep roots, the recipes—even the oldest ones—feel fresh and modern, a testament to the essentiality of African-American gastronomy to all of American cuisine.”—The New Yorker “Jubilee is part-essential history lesson, part-brilliantly researched culinary artifact, and wholly functional, not to mention deeply delicious.”—Kitchn “Tipton-Martin has given us the gift of a clear view of the generosity of the black hands that have flavored and shaped American cuisine for over two centuries.”—Taste

[reasoningdaily]

Jubilee: Recipes from Two Centuries of African American Cooking: A Cookbook

Click the Title for a Free Download from THE BLACK TRUEBRARY

Jubilee: Recipes from Two Centuries of African American Cooking: A Cookbook

Click the Title for a Free Download from THE BLACK TRUEBRARY

Throughout her career, Toni Tipton-Martin has shed new light on the history, breadth, and depth of African American cuisine. She’s introduced us to black cooks, some long forgotten, who established much of what’s considered to be our national cuisine. After all, if Thomas Jefferson introduced French haute cuisine to this country, who do you think actually cooked it?   In Jubilee, Tipton-Martin brings these masters into our kitchens. Through recipes and stories, we cook along with these pioneering figures, from enslaved chefs to middle- and upper-class writers and entrepreneurs.

With more than 100 recipes, from classics such as Sweet Potato Biscuits, Seafood Gumbo, Buttermilk Fried Chicken, and Pecan Pie with Bourbon to lesser-known but even more decadent dishes like Bourbon & Apple Hot Toddies, Spoon Bread, and Baked Ham Glazed with Champagne, Jubilee presents techniques, ingredients, and dishes that show the roots of African American cooking—deeply beautiful, culturally diverse, fit for celebration. Praise for Jubilee “There are precious few feelings as nice as one that comes from falling in love with a cookbook. . . . New techniques, new flavors, new narratives—everything so thrilling you want to make the recipes over and over again . . . this has been my experience with Toni Tipton-Martin’s Jubilee.”—Sam Sifton, The New York Times “Despite their deep roots, the recipes—even the oldest ones—feel fresh and modern, a testament to the essentiality of African-American gastronomy to all of American cuisine.”—The New Yorker “Jubilee is part-essential history lesson, part-brilliantly researched culinary artifact, and wholly functional, not to mention deeply delicious.”—Kitchn “Tipton-Martin has given us the gift of a clear view of the generosity of the black hands that have flavored and shaped American cuisine for over two centuries.”—Taste

“A celebration of African American cuisine right now, in all of its abundance and variety.”—Tejal Rao, The New York Times JAMES BEARD AWARD WINNER • IACP AWARD WINNER • IACP BOOK OF THE YEAR • TONI TIPTON-MARTIN NAMED THE 2021 JULIA CHILD AWARD RECIPIENT NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY The New York Times Book Review • The New Yorker • NPR • Chicago Tribune • The Atlantic • BuzzFeed • Food52

Click the Title for a Free Download from THE BLACK TRUEBRARY

[maximiliano-aedo]

What could've been Animaze ..iNC during the 2010s

Talent pool (Note: any voice actor marked with * is union-only):

Steve Blum*

Mary Elizabeth McGlynn*

Crispin Freeman*

Kari Wahlgren*

Johnny Yong Bosch

Yuri Lowenthal*

Dave Wittenberg*

Roger Craig Smith*

Laura Bailey*

Travis Willingham*

Cherami Leigh

J.B. Blanc*

Sam Riegel*

Liam O'Brien*

Amy Kincaid*

Troy Baker*

Matthew Mercer

Joe Romersa*

Fleet Cooper*

Dyanne DiRosario*

Jennifer Love Hewitt*

Brian Hallisay*

Spike Spencer

Amanda Winn Lee*

Jaxon Lee*

Kyle Hebert

Ben Pronsky

Bob Buchholz

Richard Cansino

Murphy Dunne*

Carolyn Hennesy*

Jerry Gelb*

Adam Sholder

Ezra Weisz

Cristina Vee

Bryce Papenbrook

Michael Sorich

Richard Epcar

Ellyn Stern

Tony Oliver

Kirk Thornton

Lexi Ainsworth*

Aria Noelle Curzon

Grace Caroline Currey*

Michael Forest

Erik Davies

Adam Bobrow

Joshua Seth

Junie Hoang*

Kirk Baily*

Tom Fahn

Jonathan Fahn

Dorothy Elias-Fahn

Melissa Fahn

Stephen Apostolina*

René Rivera*

Deborah Sale Butler

Kevin Brief

Michael Gregory*

Riva Spier*

Cassandra Morris

Erica Mendez

Erika Harlacher

Erica Lindbeck

Marieve Herington

Kira Buckland

John Rubinstein*

Kim Matula*

Brittany Lauda

J. Grant Albrecht*

Michael McConnohie

Steve Bulen*

Dan Woren

Derek Stephen Prince

Wendee Lee

Edie Mirman

Jason C. Miller

Taliesin Jaffe*

John Snyder

Robbie Daymond

Ray Chase

Kaiji Tang

David Vincent

Christina Carlisi*

Christopher Corey Smith

Cindy Robinson

Rachel Robinson

Jessica Boone

Lauren Landa

Megan Hollingshead

Jalen K. Cassell

Doug Erholtz

Michelle Ruff

Gregory Cruz*

John Bishop*

Matt Kirkwood*

Lara Jill Miller*

Carol Stanzione

Steve Staley

Dave Mallow

Mona Marshall*

Darrel Guilbeau

Robert Martin Klein

Robert Axelrod

William Frederick Knight

Lex Lang

Sandy Fox

Joey Camen*

Randy McPherson*

Jad Mager

Richard Miro

Milton James

Anthony Pulcini

Douglas Rye

Patrick Seitz

Keith Silverstein

Jamieson Price

Skip Stellrecht*

Stoney Emshwiller*

G.K. Bowes

Alyss Henderson

Patricia Ja Lee

Peggy O'Neal

Carrie Savage

Melodee Spevack

Jennifer Alyx

Julie Ann Taylor

Sherry Lynn

Brad Venable

Christine Marie Cabanos

Greg Chun

LaGloria Scott

Steve Kramer

Melora Harte

Rebecca Forstadt*

Kyle McCarley

Mela Lee

Karen Strassman

Faye Mata

Laura Post

Kayla Carlyle*

Brina Palencia

Connor Gibbs

Brianne Siddall*

Barbara Goodson

Loy Edge

Jay Lerner

Jennie Kwan

Max Mittelman

Jessica Straus*

Alexis Tipton

Fryda Wolff

Michele Specht

J.D. Garfield

Debra Jean Rogers*

Julie Maddalena

Carrie Keranen

Tara Sands

Matthew Hustin

Cody MacKenzie

Bridget Hoffman*

Colleen O'Shaughnessey

Grant George

Jessica Gee

Jeff Nimoy*

Peter Lurie*

Brian Beacock

Paul St. Peter

Chris Jai Alex

Dan Lorge*

Ewan Chung*

Steve Cassling*

Philece Sampler

Stephanie Sheh

Sam Fontana

Ben Diskin

Juliana Donald*

Michael O'Keefe*

Christina Gallegos*

Tara Platt

Keith Anthony*

Beau Billingslea

David Lodge*

Kim Strauss

Eddie Jones*

William Bassett*

Kim Mai Guest*

Caitlin Glass

Hannah Alcorn

Ron Roggé*

Camille Chen*

Ethan Rains*

Yutaka Maseba*

Joe J. Thomas

Michael Sinterniklaas

Erin Fitzgerald

Joe Ochman

Marc Diraison

Xanthe Huynh

Brianna Knickerbocker

Dean Wein*

Michael McCarty*

[what-marsha-eats]

Chef Kia Damon has teamed up with @bembrooklyn to curate a list of some of her favorite cookbooks highlighting Black chefs and food histories. Check out the full list below:

📚The Jemima Code by Toni Tipton-Martin

📚Mama Dip's Kitchen by Mildred Council

📚A Date with A Dish by Freda DeKnight

📚Princess Pamela's Soul Food Cookbook by Pamela Strobel

📚The Black Family Reunion Cookbook by the National Council of Negro Women

[zoeoliver]

[Download PDF] Jubilee: Recipes from Two Centuries of African American Cooking - Toni Tipton-Martin

Download Or Read PDF Jubilee: Recipes from Two Centuries of African American Cooking - Toni Tipton-Martin Free Full Pages Online With Audiobook.

  [*] Download PDF Here => Jubilee: Recipes from Two Centuries of African American Cooking

[*] Read PDF Here => Jubilee: Recipes from Two Centuries of African American Cooking

 Throughout her career, Toni Tipton-Martin has shed new light on the history, breadth, and depth of African American cuisine. She?s introduced us to black cooks, some long forgotten, who established much of what?s considered to be our national cuisine. After all, if Thomas Jefferson introduced French haute cuisine to this country, who do you think actually cooked it? In Jubilee, Tipton-Martin brings these masters into our kitchens. Through recipes and stories, we cook along with these pioneering figures, from enslaved chefs? to middle- and upper-class writers and entrepreneurs. With more than 100 recipes, from classics such as Sweet Potato Biscuits, Seafood Gumbo, Buttermilk Fried Chicken, and Pecan Pie with Bourbon to lesser-known but even more decadent dishes like Bourbon & Apple Hot Toddies, Spoon Bread, and Baked Ham Glazed with Champagne, Jubilee presents techniques, ingredients, and dishes that show the roots of African American cooking?deeply beautiful, culturally diverse,

[bxbakery]

Toni Tipton-Martin’s New Book Chronicles the Black History of Cocktails

[antonio-velardo]

Antonio Velardo shares: For Her Next Round, Toni Tipton-Martin Orders Up a Book of Cocktails by Christina Morales

By Christina Morales The author of “The Jemima Code” has distilled 200 years of African American drinking know-how into her new “Juke Joints, Jazz Clubs and Juice.” Published: November 28, 2023 at 11:18AM from NYT Food https://ift.tt/rRcP8Gb via IFTTT

[cavenewstimes]

Hoppin’ John

Overall Time 1 hour 50 minutes (plus over night soak) Rich in history and folklore, Hoppin’ John is an important part of New Year’s Day events in the American South, especially in Black neighborhoods; it’s thought to bring those who consume it best of luck in the year ahead. According to Toni Tipton-Martin’s Jubilee: Recipes from Two Centuries of African American Cookingthe customized of serving…

[reasoningdaily]

Jessica B. Harris's Guide to Black Culinary History | Bon Appétit

Jessica B. Harris, Dawn Davis

Bahia, Brooklyn, New Orleans, Martha’s Vineyard, and Paris are the places she’s called home. Erudite, wickedly funny, and droll describe her personality. Who are we talking about?

None other than the culinary historian Jessica B. Harris, Ph.D.—founding member of the Southern Foodways Alliance, a member of Les Dames d’Escoffier, a professional society championing women in culinary fields, an award-winning journalist, podcaster, and author of over a dozen deeply researched books and too many articles to count. (If you’re looking for something that goes down like butter, check out her memoir, My Soul Looks Back, filled with tales about her adventures in New York’s Greenwich Village with friends James Baldwin and Maya Angelou.)

As the foremost expert on the foodways of the African diaspora, there’s no better (or wittier) guide to Black culinary traditions. Here, she shares with us a few of the dishes, books, and ingredients she finds essential to unpacking this long, rich, and ever-evolving history. —Dawn Davis, editor in chief

Photo by Suzi Pratt

Try the Homestyle Favorites

Chef Edouardo Jordan’s JuneBaby restaurant in Seattle is an edible praise song to the genius of African American cooks. The menu offers classic dishes like fried chicken and greens along with specials—like chitlins and Momma Jordan’s oxtails—not usually tasted outside of home kitchens.

Tour the Archives

Toni Tipton-Martin’s The Jemima Code reclaims and celebrates the heritage of Black America’s controversial “aunt” by documenting 200 years of African American cookbooks from her personal collection. Familiar figures such as Edna Lewis show up alongside unexpected personalities such as activist Bobby Seale and singer Mahalia Jackson in this must-own compendium.

Photo by Emma Fishman

Eat Like an Icon

The late New Orleans chef Leah Chase served Gumbo z’Herbes once a year on Holy Thursday. The dense green meaty gumbo is essential to the rich culinary history of the area’s Creoles de couleur. It’s still served annually at Dooky Chase’s, her iconic family restaurant.

Photo Courtesy Cuisine Noir/Ilaria Sponda

Required Reading

Two invaluable resources for those who want to deepen their knowledge: Black Culinary History and Cuisine Noir. Both websites preserve and promote the past and present contributions of chefs of color throughout the African diaspora.

For The Bucket List

The food of São Salvador da Bahia de Todos os Santos in northeastern Brazil is a linchpin between the food of western Africa and that of the Western Hemisphere. To taste a fish stew called a moqueca or nibble on an acarajé, a street food bean fritter, is to understand the connections.

Photo by Mike Lorrig

More Okra, Please

Okra, which originated on the African continent, is a love/hate vegetable. Its detractors hate the “slime” and the lovers delight in the way it thickens a soup or stew and its crunch when blanched. Get recipes, history, and gardening tips, in The Whole Okra by Chris Smith.

Photo from Vintage Postcards From the African World: In the Dignity of Their Work and the Joy of Their Play by Jessica B Harris,, University Press of Mississippi

Share Knowledge

You can find incredible images of African Americans and food on vintage postcards in my latest book, Vintage Postcards from the African World. They not only present the faces of ancestors but also tell amazing, often harrowing, stories of survival and triumph over adversity.

[dr-archeville]

Growing up in an affluent African-American suburb of Los Angeles, Toni Tipton-Martin remembers a childhood filled with fresh fruits and vegetables from her mother’s garden, fried chicken from the local Golden Bird, and taco shells fried from scratch.  Now, she fills her own table with everything from tortilla soup to Asian-spiced ribs to Southern biscuits.

All of this to say, she has never connected with the narrow cultural narrative of African-American cuisine.

“My culinary heritage — and the larger story of African-American food that encompasses the middle class and the well-to-do — was lost in a world that confined the black experience to poverty, survival, and soul food,” Tipton-Martin writes in the introduction to her new cookbook, Jubilee: Recipes From Two Centuries of African American Cooking, which was published on November 5.

The book is filled with recipes inspired by or adapted from the nearly four-hundred cookbooks that Tipton-Martin has been studying for the past decade.  There are soul food classics like fried chicken and biscuits, but there is also, green bean almondine, lamb curry, and a layered garden salad.

The author sees Jubilee as a second installment to her book, The Jemima Code, a survey of African-American cookbooks and a 2016 James Beard Award winner that almost never happened.  “Even though I had a thirty-year food career of some status, I could not get a publisher or literary agent to accept a book about the history and diversity of African-American cuisine,” Tipton-Martin says.  “So, I self-published The Jemima Code by creating a blog.”

When The Jemima Code did eventually become a book, she chose to exclude recipes and focus on the historical narrative of African-American cooks.  With Jubilee, she includes both, weaving the stories of a diverse group of people — Daisy Redman, a caterer from Savannah in the 1980s; Tom Bullock, a bartender in St. Louis in the early twentieth century; Carla Hall, a modern-day celebrity chef and alumnus of Top Chef and The Chew — with recipes from their cookbooks.

In advance of Tipton-Martin's book event at the Belted Goat in Fearrington Village, the INDY spoke with Tipton-Martin about the challenges of making old recipes relevant to new cooks, how social media has changed the way she thinks about food, and what we can all do to better appreciate the diversity of food and culture in America.  Two of Tipton-Martin's recipes from Jubilee are also excerpted.

INDY: Your first book was a James Beard award winner.  Did that change anything about your process for writing the second?

TONI TIPTON-MARTIN: We knew all along, when I wrote The Jemima Code, that a recipe book would follow.  We intentionally did not include recipes [in The Jemima Code] because we knew that the messaging that African Americans had an alternative history was going to be such a surprise to many people.  We thought that adding recipes, and all of the additional explaining of their historical perspectives, would be too big of a message, too much content.

Jubilee took a lot of strategizing, but I think we struck a great balance between history book and cookbook.  It’s a total fusion of the two, which is appropriate for a culture that views food as the fusion of so many different cultures and historical experiences, from slavery and poverty, to freedom and affluence.

What were the challenges in making traditional recipes relevant to today’s audience?

One of the interesting challenges is that some of the recipes that would have been considered very elevated at the time, are now considered basic comfort food.  For example, the pork chop recipe from the book just got published in the New York Times is going bonkers on social media.  In the comments of the pork chop recipe, people are saying, “Oh, I stopped making pork chops, but this is making me want to go make them again!”  When that recipe was written, the ham and the chops were the prime cuts for African-American cooks.  Now, we think about pork tenderloin or loin as the elite expression of pork consumption, and we’ve forgotten about the chops.

How has social media, and instances like the one you just described, changed the food media landscape and the way you approach food writing?

Social media makes people more open and gives opportunity to people who didn’t used to have it.  There are no more gatekeepers to publishing.  I created The Jemima Code as a blog because young people kept telling me that I would find an audience.  In that way, I could totally identify with the authors profiled in Jubilee, who because of social limitations and racism but not because of their lack of talent, were unable to be published and had to do it themselves.

You’re also an advocate for food access and health equity.  How does Jubilee play into that?

There are three parts to my activist mission: culture, cuisine, and community.  The recipes showcase traditional African culture and botany.  They also demonstrate the culinary prowess of the cooks profiled, their classical training, and their understanding of technique.  And, they demonstrate the ways people used food as expressions of community.

If people only take away one thing from Jubilee, what do you hope that is?

My hope is that we are all set free from prejudice, stereotyping, and expectations that a food has to be this or that way.  And, that we can appreciate each other for our individuality, and understand that the things that make us all different can be the things that make us alike.

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Southern Pecan Pie Laced with Whiskey

Serves 8

You can find standard pecan pie recipes on the label of the corn syrup bottle, [and] through the years I have encountered many inventive variations… But here is the time-honored version — sweet and gooey, packed with nuts — with one twist: The splash of whiskey or rum gives this spirited pie another layer of flavor and takes the pie’s familiar syrupy sweetness down a notch.

1 1⁄2 cups chopped toasted pecans, plus 1⁄2 cup pecan halves

2 tablespoons whiskey or rum

1⁄2 recipe Best-Ever Pie Crust (recipe follows), unbaked

6 tablespoons butter, at room temperature 1 cup packed dark brown sugar

3⁄4 cup dark corn syrup

3 large eggs, beaten

1⁄4 teaspoon salt

1 teaspoon vanilla extract

Place the chopped toasted pecans in a small bowl and toss with the whiskey until coated.  Let stand 1 hour.

Preheat the oven to 350°F.

Roll the dough to fit a 9-inch pie plate, and tuck it in as the crust recipe directs.

In a stand mixer fitted with the paddle attachment, cream together the butter and brown sugar until light.  Beat in the corn syrup, eggs, salt, and vanilla.  Stir in the whiskey-soaked pecans.  Pour into the pie shell, and arrange the pecan halves on top in an attractive pattern.

Bake until the filling is set but still has a slight jiggle in the middle, 55 to 60 minutes.  (While baking, check to see that the edges of the crust aren’t browning too quickly; cover them with foil if they are.)  Cool the pie slightly, then serve warm or at room temperature.

Best-Ever Pie Crust

Makes enough for two 9-inch pie crusts

I use lard for my crusts because I love the rich flavor and short texture, but an all-butter dough results in an even flakier crust, should you choose to substitute more butter for the lard here.

2 cups all-purpose flour, plus more for rolling

1⁄2 teaspoon salt

1 stick (4 ounces) butter, cut into 1⁄2-inch pieces and chilled

1⁄4 cup lard or shortening, cut into 1⁄2-inch pieces and chilled

8 to 10 tablespoons ice-cold water

In a large bowl, whisk together the flour and salt.  Sprinkle half of the butter and lard over the flour and use your fingertips, a pastry blender, or two knives to cut and mix until the mixture resembles large peas.  Sprinkle in the remaining butter and lard and cut and mix to coarse crumbs.  Sprinkle the dough with ice water, 1 tablespoon at a time, and use a fork to lightly mix until the dough just comes together and pulls away from the sides of the bowl.

Gather the dough into a ball.  Divide the ball in half.  Press into two 1-inch-thick discs and wrap in plastic.  Refrigerate for 30 minutes before rolling, or freeze for later use.

food@indyweek.com

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[allaroundtheworld55]

The Jemima Code

[fuckyeahthisfoodrawks]

Cinnamon Rolls!

I read the recipe from the Jubilee cookbook by Toni Tipton-Martin and was hoping it would taste like the biscuit like ones I made in home economics in 7th grade. And lo and behold, that's a yes. This comes together easily using bisquick. As usual, my lazy technique and the humidity worked against me but I'm happy with the results.

Pro tip: I melted the butter for the filling and the icing.

[victimhood]

Happy Juneteenth with the Freeman family!

The immortal Nile Freeman returns to her family and has a meal with them in communion. They have a meal of hearty mac and cheese, the all-American dish with a Black history.

Mac and cheese was invented by James Hemings, an enslaved chef in Thomas Jefferson’s home who mastered the sophisticated techniques of French classical cooking in Paris, including the operation of a “maccaroni” press. As Monticello’s chef de cuisine, Hemings handwrote his recipes; the ones whose records have survived fried potatoes (French fries), burnt cream (crème brûlée), and “Nouilles a maccaroni” (macaroni noodles). It’s known that he prepared a “macaroni pie” for a White House dinner in 1802. The macaroni recipe turns up topped with grated cheese following its publication in 1845 by Mary Randolph, a Jefferson relative.

Excerpt from Jubilee: Recipes From Two Centuries of African American Cooking by Toni Tipton-Martin

[image description: fanart and highly simplified infographic titled “Mac N Cheese”, with heavily abstracted instructions in three steps. Step 1 is to boil the elbow macaroni. Step 2 is to make the cheese sauce, with milk, cheddar and jack cheese. Step 3 is to bake the dish in the oven. The final dish is enjoyed at a circular dinner table alongside a side dish of vegetables. The characters sit left to right in the order of: Nile’s mother, with her braids done up in a ponytail wrapped on itself; Nile, with her hair braided into a crown then parted into two side braids; Nile’s brother, with his hair done in box braids and tied into a high ponytail so the beaded ends fall over his head. As a piece of fanart this can be taken two ways: within the canon universe where Nile decides to return to her family despite being reported dead, or as a modern AU where Nile is having dinner with her family in regular circumstances.]