![]() ![]() ![]() Edge wants you to know about Booker Wright, the waiter who lost his job after telling NBC News about the racist vitriol he endured from diners, and Georgia Gilmore, the cook and midwife whose chicken dinners funded the Montgomery bus boycott. No, in Edge’s universe the food leaders worth profiling are people like Pedro “Chingo Bling” Herrera, the Houston rapper whose first album, “The Tamale Kingpin,” dropped such lines as “making paper stacks / slinging masa like crack,” and Al Copeland, the New Orleans chef who named his fried chicken joint Popeyes because he couldn’t afford an apostrophe. John T., as he’s known, will probably not tell you the “ 8 Coolest Spots for Poolside Sips ,” and he most definitely will not ask if Paul Qui’s latest Instagram-ready venture can “ offer redemption ” to the “ gentle and talented ” celebrity chef, who was charged with assault last year. Nor is he the sort who gushes over trends and worships at the feet of celebrity chefs. Edge is not the kind of food writer who waxes poetic about the decor of trendy new restaurants. ![]()
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