"I'm a father of nine, all of them grown up on grits," says Kofi Moyo from his home on the South Side of Chicago, where he presides over his blended family's kitchen with diligence, passion and Southern-inflected love. "All of my kids are grits champions. Maybe that's because I approach grits as something different. Grits with cheese, tomato and pepper. Fish and grits. Lately I've begun working diligently on shrimp and grits. I've knocked a few people over with that one." Moyo, a gemologist by training and a brand builder by trade, belongs to the growing ranks of husbands and fathers...
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