EditorialChef Edouardo Jordan prepares chitlins and hog maw stew with okra and tomatoes at JuneBaby in Seattle, June 19, 2019. (Kyle Johnson/The New York Times)
EditorialKia Damon mixes a succotash of okra, tomatoes, corn, Sichuan spice and doubanjiang in Harlem on June 25, 2020. (Jenny Huang/The New York Times)
EditorialIanne Fields Stewart, founder of The Okra Project, a collective that provides black trans people with home-cooked meals prepared by black trans chefs, in New York, June 23, 2020. (Gioncarlo Valentine/The New York Times)