Two New Yorkers—she’s from Queens and he’s from Staten Island—creating a successful restaurant in Savannah is remarkable enough. But when one is Black and the other is white, it’s even more noteworthy. In this frank book, the two talk about the challenges, tensions, conflicts, grounded not only in race but in gender and economic status, that underlay their partnership.
Using an distinctive format in which the two authors narrate their stories in short alternating sections, sometimes a sentence at a time, sometimes a few paragraphs, Black, White, and The Grey allows each to comment and react on the other’s tale. It’s clear that their long working relationship has not created an atmosphere of total understanding and enlightenment, but each of them feels comfortable enough to admit failures and frustrations, as well as progress.
All other issues aside, anyone contemplating a business collaboration in the food industry will find this fascinating and enlightening.
There are a few recipes peppered through the book, but the stories are the very worthwhile point.