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Cuisine Noir Newsletter - Stay in the Know!

Be the first to know about the latest online and print issues of Cuisine Noir, industry updates, events and promotions as part of our cultural culinary movement.

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Known as the Yakamein Lady, Ms. Linda Green's secret seasoning and old school style of cooking keep people coming back for more of Chinese-influenced noodle soup.

Keba Konte’s vision for Red Bay Coffee is to change the face of the coffee industry with a business model that promotes inclusion and diversity globally.

Many companies are gearing up to take Americans to Cuba in 2016, but can the two governments normalize relations fully before President Obama leaves the White House?

Chef Kevin Sbraga’s third restaurant Sbraga & Company is a nod to his Jacksonville, Fla. roots flavored with great food and lots of Southern hospitality.

With her first cookbook released this summer and season six of "Welcome to Sweetie Pie's" premiere last month, Robbie Montgomery is tasting her own sweet recipe for success.

As a 15 year veteran in the culinary industry, chef Nyesha Arrington is right where she wants to be with her restaurant LEONA.

In her new cookbook, Nicole Taylor celebrates her country Southern heritage through food with a few new twists from up North.

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