Osayi Endolyn

“I can understand why people who work in traditional office spaces during set hours of the week might find it hard to appreciate the value of going off somewhere for an extended period of time to do your job. But being an artist, and in my case, a writer, is not something you can check in or check out of. Work happens when you're in the process of creating something, of course. But work is also happening passively, too. It must. Artists rely on the subconscious to bring clarity and purpose to the work. This is what makes the work so impactful and exciting for audiences. You cannot draw parallels and connect new dots or make revolutionary statements without plenty of fallow time to soak in the knowledge you've amassed, then sort it out for yourself and make something new. For me, being at Hambidge meant being away from the pulls of my daily home life. It meant finding creative ways to navigate around not having constant web access and a cell phone signal. It meant engaging with the silence that abounds, and it meant getting to know new sounds — the way a rainstorm moves through the mountainous woods is different from how it functions in the city. During my stay I was reminded that I have access to tiny versions of a retreat at home. I can take walks, shut off my phone, etc. But being in a place dedicated to supporting artists also means communing with those who precede you. I was honored to work in a space where so many people I personally know and admire have done good work — among them John Kessler, Von Diaz, Angie Mosier and Lisa Marie Donovan. And I felt a responsibility to accomplish something there that I could later share with audiences, knowing the hard work and financial commitment that supported that work. On one of my wifi check-ins, I learned that in the new issue of The Art of Eating, three legendary food writers mentioned me as an emerging writer they are glad to read. I was floored by their generosity and confidence (and secrecy! as I knew nothing of the piece before it was published). And it encouraged me to go back to my laptop, back to my journal, back to my books and work out new writing that would be worthy of their public vote of confidence.”

– Osayi Endolyn, Florida, Culinary Writer, Wisebram Culinary Fellow