$10 deal: Otherlands’ grits stick to your ribs, not your wallet
Joshua Carlucci
Joshua Carlucci is a food writer and professional cook from rural Central California. He is a Memphis transplant by way of New Orleans and New York City. He has a bachelor’s in English from UC Berkeley, a culinary diploma from the Institute of Culinary Education and is an MFA candidate in Creative Writing at the University of Memphis.
As my mother would likely say, “the grits at Otherlands stick to your bones and hold you over for anything the day throws at you.”
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