I’m big grits. yes, that’s my govt. name…

Listen, bro. There’s plenty of things I’d love to put my paws on these days — the dude that stepped on my white forces, my tax agent (cause what do you mean I owe this time?) — but lately I’m putting my paws on a fork. And that fork? Straight into some damn good food.

“Why catch a domestic when you could catch the sketchy-but-scrumptious rib truck downtown?" I ask myself.

My whole life I’ve been rocking a big back — It was only a matter of time before I embraced Feast Mode — the world that is a whole one third of reasons to live. Ironically, at the start of my media career, I had a shot at journalism but took the narrative-driven, storytelling route instead. Something was missing. It was eating at me. (pun intended.)

Turns out, I wasn’t using all my talents in a way that felt meaningful.

See, I’m a damn good writer, damn good cinematographer, and damn good foodie. I live for deep dives into food, culture, and people (God bless you, Bourdain.) That’s what I’m here to do.

CULTURED AF — My love for food and travel

“Would you like that with Nutella, Monsieur Grits?”, probed the Frenchman in his oddly dim and quirky cafe, perplexed as my uncultured ass desperately scans the menu for the classic Canadian accoutrement. My first time ordering pancakes in Paris was a surreal experience. At that point, I had been all over: Montego Bay, Managua, Bluefields, London most recently. I became a fiend for that “fish-out-of-water” feeling; jonesing for the next adventure and the next bite. “It’s through food and culture that I feel the most connected to humanity”, is what I would say if I were going for that Disney, single-tear approach. “This sh*t is beautiful” will have to suffice.

You would think that a dude raised in Northeast Ohio would only know about the “Best Barbecue spots in Youngstown” or “The Most Authentic Mexican Food in Warren”. Truth is — I could give you the tea on the seediest taquerias in ATL (where you get ruffied as a dessert) to the most delicate balances of bold flavors in the Chi.

I’ve been all over the map like Dora. That gives me an iota of authority on the subject of highlighting and sometimes warning about (I’m looking at you Top Notch Diner) local food.

Here’s my criteria for finding spots to feast:

the art of forking it up — food criteria

I have nothing against chains. We all need to grab a “fo’ fo’ fo’” from Wendy’s every now and again. It’s just…well…I’m not a corporate meat rider. (I’ll still sell out for a brand deal.)

Those places don’t have the bite I’m looking for. The spot has to be a local favorite — even if I don’t personally like the cuisine. There needs to be an ounce of cultural or historical richness about the owners and it needs to shine in the food.

If I find out a restaurant’s food is trash and is ironically popular — I’m going.

If I find that the owners are twats but are on to something in the kitchen — I’m there.

If I find that the spot is a bodega in the “bad part” of town — Say less.

At Feast Mode, we don’t reduce a culinary experience to a score and we don’t care about being expert critics on the matter. We just care about the culture and telling it like it is.

BIG GRITS CAN THROW DOWN — recipes for days

Growing up, Dad was the chef of the house. And when I tell you this man can cook so good — that any day, the angels might catch him up like Enoch to cook for God — I’m not even joking. This man is really like that.

Be me growing up trying to stay presentable and shed the extra tiddy meat while having this dude cook every meal for you. Pops had me looking like a shawarma spit the way these rolls hung off me like shingles of meat. It was hard losing weight and it was even harder wanting to cook for myself until I left for college.

“Big Grits didn’t start cooking until he moved out of the crib and lived off pennies. It was then he decided to give cooking a shot”, said the BBC narrator in my head. I mean, I know good food maybe I can discover how to make it?

I surprised myself, needless to say. I have my dad to thank (and those 100+ hours of Food & Travel Channels.)

my FEASTOSOPHY — what i bring to the table

All you need to know is this:

I know real food — I can break down a dish, analyze the layers, and recognize quality. Whether it’s an umami bomb of Hokkaido ramen to relishing the “cookie” and “bark” of Texas BBQ — Don’t play with me. This back was made for bigging.

I know real people — Within every dish is an overture of motifs, melodies, and riffs that mirror the chef’s waking life. Their struggle, their voice, their audaciousness all singing through their food. My goal is to capture that song and share with you the score, detailing every harmonic line of their journey that envelopes their work. Enough with the damn music metaphors.

I know real stories — I’ve been a filmmaker and editor for 12 years. I understand documentary structure and the art of storytelling. I’ll make you feel like you’re there, tasting, smelling, and soaking in the culture—without pulling punches.

WELCOME TO THE FEAST MODE NATION

If you vibe with the vision, you’re gonna love it here. I’m hitting up the best hidden gems, hole-in-the-wall joints, and culinary treasures across the Youngstown, Warren region—and beyond.

PLACES I’M HITTING UP NEXT:

COCKEYE’S BBQ In Warren
AN’S HOUSE in Warren
EDAMAME RAMEN in Niles
DALIA’S CARRIBEAN CUISINE in Youngstown
WEST & MAIN in Warren

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Welcome to Feast Mode