Monica Hairston O’Connell (she/her) is a journeyer, a baker, writer, and death doula. She is interested in using food (cake in particular) as a way to remember forward ideas about ceremony, ritual, care (work), hospitality, Black joy, nostalgia, death and grief, and culturally-informed definitions of “seasonal,” “local,” and “sustainable.” She holds a Ph.D in ethnomusicology, founded and ran a small-batch cake and sweets business (Curtis & Cake) for six years, and currently lives and practices on Creek land  (Conyers, Georgia). Her work has been featured at/on ThreeWalls, Hyde Park Jazz Festival, James Beard House, Wisconsin Public Broadcasting, in edible Madison, Wisconsin Bride, and For The Culture magazines.