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Hello Nonfiction November!

It’s Nonfiction November! While we here at True Story celebrate nonfiction all year long, there’s still something special about having an entire month to celebrate so many true stories. This month, we’ll be sharing all sorts of different nonfiction. And today, we’re starting out with a whole host of them, anthologies and some of the best books about food.

Bookish Goods

A photo of a silver book charm that says "True Story" on the front

True story book Charms, silver tone by Xinan Designs

I saw these and had to share! These book charms are a must-have for nonfiction lovers — and are perfect for this newsletter! $2

New Releases

Oh my goodness, it’s one of the best times of year! Every year, I look forward to when the Best American series comes out. There’s just something about these anthologies that makes me so happy. Here are a couple of my nonfiction favorites.

A graphic of the cover of The Best American Nature and Science Writing 2022 edited by Ayana Elizabeth Johnson

The Best American Nature and Science Writing 2022 edited by Ayana Elizabeth Johnson

I adore nature writing, so I always look forward to this anthology. This year, it’s edited by Dr. Ayana Elizabeth Johnson, a marine biologist and editor of the climate anthology All We Can Save.

A graphic of the cover of The Best American Food Writing 2022 edited by Sohla El-Waylly

The Best American Food Writing 2022 edited by Sohla El-Waylly

By far, my favorite anthology is always from the food writing series! I love getting my hands on the latest and greatest from food critics and foodie folks from around the country. This year’s anthology is headed by viral foodie sensation Sohla El-Waylly. And what’s better, for the first time ever, the anthology is going to be an audiobook!

For a more comprehensive list, check out our New Books newsletter!

Riot Recommendations

In honor of the release of a volume in my favorite anthology series, let’s talk food books!

A graphic of the cover of Koshersoul by Michael W. Twitty

Koshersoul: The Faith and Food Journey of an African American Jew by Michael W. Twitty

In his thematic follow up to his first book, The Cooking Gene, Michael W. Twitty is back to discuss more about how his identity is connected to the food in his life. Twitty is a Jewish African American man who finds solace in celebrating both parts of his identity, especially how Jewish African cuisine is wholly unique and deeply meaningful to his community. The book is structured in a series of essays that examine Jewish African culture and experiences from several different angles, always returning to food. Koshersoul is a beautiful tribute to Twitty’s faith and culture, all of which are reflected in the food he cooks. Twitty’s writing always provides a unique perspective on the huge role food plays in people’s lives, and challenges readers to rethink how they view the role of food in their own lives.

A graphic of the cover of Save Me the Plums by Ruth Reichl

Save Me the Plums by Ruth Reichl

The last editor of Gourmet Magazine, Ruth Reichl, writes about her time at the magazine, which was an institution of food writing for decades. Reichl describes how she became the editor, the steep learning curve that she found herself on, and the wild ride that was Gourmet’s last years. As a sucker for anything that sits at the intersection of food and publishing, I adored reading about Reichl’s experience.

That’s it for this week! You can find me over on my substack Winchester Ave or over on Instagram @kdwinchester. As always, feel free to drop me a line at kendra.d.winchester@gmail.com. For even MORE bookish content, you can find my articles over on Book Riot.

Happy reading, Friends!

~ Kendra