Linda Appleby the first curator of the WonderFULL Soul Sessions has completed her residency and shared some thoughts with us:
Now that my curation series has come to an end at Eat Off Art Studio and Space, I’d love to share a few words both as an artist/curator and an audience member.
As a curator, artist and educator, i was thrilled to be able to share with others, the incredible talents, hearts and souls of some of the extraordinary people I’ve had the privilege and honor to have worked with, watch grow, and ultimately share their gifts with others. It was my fullest intention to fill others with the same joy that i experience whenever I’m creating, learning and growing as an educator of music. Often times, many don’t see the process of what it takes to get from point A to point B, only a finished product; so it meant even more that i was able to share stories of the journey with others. I’ve always lived by the motto to
“Do unto others as you would have them do unto you”, widely known as the Golden Rule, a fundamental ethical principle advocating for empathy, kindness, and treating people the way you wish to be treated, and I’ve always chosen to follow that rule as best as i could. With such a vast music library out there, it made sense to highlight that motto through music, and all of its ideations. To highlight all of the students that have stood out in my lifetime, would take years, so ultimately, i wanted to highlight current, and past musicians who have made an indelible mark on me, hence my curation of “generational vibrations”. To be able to share with others what i know to be emotionally uplifting music, is the greatest joy; And to experience the highs and lows of feelings is a sacred energy. To share those moments in a space filled with kindness and empathy, makes everything that more invigorating and aligned with my personal space of giving back, and sharing. In teaching, i always shared with my students that we were family, and through the years, we remain family. Eat off Art is clearly family. As a curator, or as an audience member, i feel family vibrations through and through. Thank you for the opportunity, thank you for the love. Thank you for the WonderFULL opportunity to be filled FULLY through music and the arts. Thank you for the opportunity to participate in the human vulnerability and light through music. This is what community feels like, and I’m honored to have shared this space with all of you.
In gratitude, love, creativity and music, Linda
Our interview with Mrs Linda Appleby:
A few recaps!
WonderFULL Session 1 – Featuring Villa Maria College Students
WonderFULL Soul Session 2 – Featuring Haadiyah Habeeb and Luca Galo (Prelude by Sehrea N’Dayu)
After nearly a year of planning via email exchanges, zoom meetings and phone calls, we touched down in Ann Arbor, Michigan last week to fulfill our first out of state Artist Residency. From April 6 through April 8, we were special guest artists at the University of Michigan, leading 3 days of workshops, including an artist talk.
The University of Michigan’s hospitality was absolutely delightful. The moment we landed at the Detroit Metro Airport, there was a driver waiting, who held meaningful conversation for the duration of the ride to the campus, familiarizing us with the area. The timing was smooth, as we were actually able to check into our hotel upon arrival, drop our bags, sit and breathe for a moment before promptly heading out for our first engagement with the community and the University. We headed into the lobby where we finally met with Shaunda in person, with long hugs as if we were reuniting, although it was our first time ever meeting in person, beyond the screen, phone and email. The Bell Tower Hotel, which is located on the campus grounds made for an easy to remember trek to the Humanities Department where the workshops and residency took place.
The first session was on a Monday, April 6th, 2026. We had a fireside chat so to speak, without a fireplace, or rather, we had our Monday Eat Off Art check-in, except this time with a live audience. We failed to post our actual video check-in last week altogether as the week was full and eventful. We met so many wonderful people, from architects, to poets, artists and creatives through our workshops and my oh my was the work fulfilling and rich. That same evening, Michigan won the NCAA Championship, which felt like an omen of goodness and a win for us just being on campus as guests artists and experts in our field.
We took a trip towards Downtown Detroit as well to check out a creative hub that’s in its early stages, called The Love Building. The Executive Director and his staff also gave us the feeling of a homecoming, like we found our tribe or family.
We are so grateful to Jason Young for planting this seed a few years ago and to Shaunda Buntin for watering the relationship and possibilities that blossomed into a powerfully rewarding residency.
Proceeds support the sustainability of CULTRUE, INC. and it’s future activities.
What is it?
WonderFULL Soul Sessions is a music and performance-based showcase of poetry, musicianship and vocalism at the Eat Off Art Studio + Place as the venue. Sessions feature emerging musicians, professionals and intergenerational ensembles. Musical genres range from acoustic vocalists, blues, Gospel, R & B, jazz to hip hop. This year we are highlighting 5 musical performers as our resident curators and we are excited for each one.
Who does it serve?
You, our chill community! They are intended to serve all Erie County residents and beyond, curated to be generally family-friendly in content, for a wide variety of music enthusiasts.
When will it occur? See (and download) our calendar below.
College: (Alexa) AAS, culinary arts, SUNY Erie; B.S., hospitality management, Canisius University; (Edreys) B.A., graphic design, SUNY Buffalo State University; MFA, fine arts, University at Buffalo
Spouse: Married 25 years
Children: Eman, Emeka
Community involvement: Offering “creative retreats” for companies, organizations, nonprofits and more to recharge, refocus, recenter and discover their unique creativity. Operating a studio and place for community to participate in workshops that center and prioritize art as a healing tool. Creating a space that encourages people from all generations to partake in community events, concerts, art classes and open art studios. Starting a nonprofit (Cultrue Inc.) that serves the community by offering free art classes and workshops that highlight emotional intelligence and prioritizes art as a healing tool accessible to everyone.
Proudest professional accomplishment: Paying off our mortgage while being full-time, arts-based entrepreneurs, raising two children that have grown into exceptional artists respectively, positively contributing to the arts community and continuing the creative Wajed legacy.
How to make workplace more inclusive: The Eat Off Art Studio + Place establishes an authentic sense of acceptance for whatever stage of life and development people are in, without judgment and grants grace for growth and evolving, which creates a welcoming environment for all. Leadership sets the tone of most workplaces. As the co-founders of Eat Off Art, we’ve made certain to lead with empathy, humanity and respect, which is baked into the DNA/culture of our work and place.
Most people don’t know: We were the first black-owned stationery boutique and art gallery on Elmwood Avenue, operating as Gallery 51 from 2004-09. Alexa is a certified chef having worked in Switzerland and Italy along the Amalfi Coast. She is the designer and creator of Fleathers earrings, which are light-weight, signature style handmade leather accessories. Edreys is a second-generation jewelry craftsman, an accomplished hip-hop artist and producer, playwright and video director.
What’s next: Have Eat Off Art expand its reach and impact nationally, building networks of empathic humans through creativity and arts-based experiences as a profitable, sustainable business model.
“There are few things that can bring people together like community art projects can. Community art projects are more than just exercises in creativity; they’re exercises in empathy. They encourage us to embrace our differences, celebrate our commonalities, and leave something lasting for others to enjoy. Late last year, I had the privilege of attending a workshop with Alexa Wajed & Edreys Wajed, founders of Eat Off Art, on building community through art at the NY Funders Alliance NY Funders Conference in Buffalo. It was such a great excercise. Seeing how individuals from different backgrounds came together to contribute their unique perspectives and talents reminded me of a simple truth: there is no “wrong” in creativity. Art is one of the most inclusive ways to build community because it values everyone’s contributions. Whether your style is bold or subtle, abstract or realistic, your voice matters! And when we weave those voices together, the results are extraordinary—not just visually, but emotionally and socially. I’d love to hear how you build community creatively. Have you participated in a project that changed your perspective or strengthened your connections?”
Corrine Ribble (Philanthropic Leader) Executive Director of the NY Funders Alliance – From a LinkedIn Post
The Eat Off Art “Palate Cleanser” was a workshop offered during a 2-day conference for the NY Funder’s Alliance. Non Profits from all over New York State gathered at the Richardson Hotel. Each participate, upon arrival received a Journal and a Healing art and resource workbook.
This 40-60 Minute Palate Cleanser is perfect for corporate events such as retreats, business meetings, professional development days, employee appreciation events, or even as a special highlight at celebrations. The activity promotes healing, mindfulness, and creativity while fostering a sense of renewal.
Think of it as a reset button for the mind. The Palate Cleanser is a guided art session where participants step away from their usual routines to engage with creative practices that stimulate their imagination, foster relaxation, and allow them to experience art in a novel way. This session provides the opportunity to declutter mental noise, making room for clarity, focus, and inspiration.
What’s Included:
• Guided creative activities tailored to your goals.
• Art supplies and facilitation provided.
• A meaningful pause to reset and recharge.
Why Choose a Palate Cleanser?
✨ Promote mindfulness and emotional wellness.
✨ Clear mental clutter and improve focus.
✨ Spark creativity and innovative thinking.
✨ Foster team collaboration and connection.
Add this unique experience to your next corporate event!
LaSalle Equitable Transit-Oriented Development RFP Public Engagement
Your feedback is welcomed for this exciting opportunity for Buffalo!
The City of Buffalo and NFTA are collaborating on an Equitable Transit Oriented Development (ETOD) opportunity at the LaSalle Station site, which includes the NFTA-Metro Rail Station and the adjacent Park-and-Ride lot. The purpose of this project is to create ETOD that supports urban vibrancy and activation, innovative and attractive environments that foster talent attraction, intelligent technology and placemaking design, and affordable and accessible transportation.
Eat Off Art is excited to collaborate on the proposed LaSalle Crossing Equitable Transit-Oriented Development project alongside Albanese Organization, Inc., Wendel, and an incredible team of community partners!
The City of Buffalo received three incredible development proposals from local and national development teams. The LaSalle ETOD Selection -Committee began its evaluation process in the fall of 2024. As the selection process moves toward its conclusion, the Mayor’s Office of Strategic Planning is asking for community input on the three proposals.
Community members can learn more about the proposals from the three development teams in the presentations included on this page. We are asking community residents to provide comments in the survey form below.
We have lots of FREE arts programming coming up. Please see the information below. Eat Off Art would love to continue this free artistic offering to all communities, if you would like to assist us and become a sponsor please let us know by emailing us at info@eatoffart.com or use our contact us page.
Eat Off Art co-Founder Edreys Wajed was commissioned to create a portrait to Buffalo Sabres Captain Kyle Okposo who played his 1000th hockey career game. Kyle was joined by his family at center ring to receive his honor, what a milestone… and to be able to share that with your family… a Blessing!
— Sabres Captain Kyle Okposo played his 1000th game this week we’re delighted that this commissioned portrait made it to the ice and may hopefully later find a cherished place in his home.
Before we begin each day and when we end each day we always say “Thank you”. Despite the difficulties, tragedies and challenges of 2022 – there was so much to be Thankful for.
Alexa & Edreys had the opportunity to exhibit their individual and collaborative works for the first time on their anniversary, October 7, 2022. Celebrating 22 years of marriage with friends and family all around. Thank you to Buffalo Big Print, for opening your space to our founders and given them light to turn and move towards.
Buffalo Big Print has so many product and service offerings for your artistic and art needs. The artwork was added to coasters and ornaments and make the perfect gift. Thanks goes out to the team for adding that extra something special to the exhibit.
Of course creative procrastination was in order, however, Alexa & Edreys gave themselves grace and did what they could! It was a great show with new works and new collaborations!
Allowing grace and being kind to yourself, allows you to show up as your authentic self.
Middle Eastern cuisine or West Asian cuisine includes Arab, Armenian, Assyrian, Azerbaijani, Cypriot, Egyptian, Georgian, Iranian, Iraqi, Israeli, Kurdish, Lebanese, Palestinian and Turkish cuisines. Common ingredients include olives and olive oil, pitas, honey, sesame seeds, dates, sumac, chickpeas, mint, rice and parsley, and popular dishes include kebabs, dolmas, falafel, baklava, yogurt, doner kebab, shawarma and mulukhiyah
People living in Middle Eastern and West Asian countries consume a “Middle East” cuisine, a unique diet comprised primarily of hummus, falafel, tahini, tabouleh, baklava, pita bread, baba ghannouj, foul mudammes and lokum.
The specialty of the cuisine of Middle East countries is the use the local herbs and spices. Nutmeg, caraway, cumin, turmeric, parsley, and mint add flavors to the dishes. Saffron, the most expensive in the world, is added in many dishes for its flavor and color.
Very few dishes are fried; grilling or baking are the preferred (and healthier!) methods of cooking. These techniques help minimize a dish’s calories while still adding flavor.
1 Pound of Mushrooms Sliced, Torn or Whole (Portobello, Shitake, Oyster, etc)
1 Onion (Red or White) Sliced thinly
Spice Mixture above (3-4 Tablespoons)
2 T Lemon Juice
1-2 T Oil
Salt & Pepper to Taste
Chopped Cilantro and/or Mint (Optional)
Preparation:
OVEN ROAST 400 degrees – Place the portobello mushrooms and onions on a rimmed baking sheet. Drizzle with 2 tablespoons oil, 2 tablespoons lemon juice, and the spice mixture; toss to coat. Arrange in an even layer and place the tomatoes cut-side up on the baking sheet. Roast until caramelized, about 15-20 minutes (Rotate halfway through).
OR
SAUTE – Add a touch of oil to your heated pan. Place onions in a pan and caramelize, then set aside. In a bowl, drizzle Mushrooms with 1-2 tablespoons of oil, and the spice mixture; toss to coat. Heat your pan, add your seasoned mushrooms to your pan. Saute until caramelized. Deglaze pan with 2 tablespoons lemon juice. Add back in the onions.
Optional: Drain 1 can of Garbanzo beans and drizzle with Oil and a few spoonfuls of Seasoning Mixture. Roast in a 400 Degree oven for 30 min.
Tzatziki sauce:
1 cucumber, grated and drain
1 cup unsweetened plain plant based yogurt
1 garlic clove, finely minced
½ tsp salt
2 tsp fresh lemon juice
Mix all the ingredients above in a bowl
Pickled Onions:
1 medium red onion, very thinly sliced
½ cup water
¼ cup distilled white vinegar
¼ cup apple cider vinegar or additional white vinegar
1 ½ tablespoons sugar
1 ½ teaspoons fine sea salt
¼ teaspoon red pepper flakes (optional, for heat)
Pack the onions into a 1-pint mason jar or similar heat-safe vessel. Place the jar in the sink, to catch any splashes of hot vinegar later.
In a small saucepan, combine the water, both vinegars, sugar, salt, and pepper flakes. Bring the mixture to a gentle simmer over medium heat to dissolve sugar, then carefully pour the mixture into the jar over the onions.
Use a butter knife or spoon to press the onions down into the vinegar and pop any air bubbles in the jar. Let the pickled onions cool to room temperature (about 20 to 30 minutes), at which point they should be sufficiently pickled for serving.
Cover and refrigerate leftover pickled onions for later. Quick-pickled onions are best consumed within three days, but they keep for 2 to 3 weeks in the refrigerator.
Serve on top of Hummus with Roasted Chickpeas and Pickled Onions
Lebanese Inspired Zucchini Fritters
Ingredients:
2 medium Zucchini, about 2 cups shredded
1 teaspoon salt
1 Vegan Eggs (1 tablespoon of ground flaxseed and 3 tablespoons of warm water to replace 1 egg)
2 garlic cloves
1 onion- halved
1/2 teaspoon black pepper
3 tablespoons flour
3 tablespoons cornstarch
3 tablespoons olive oil, plus more if necessary
Lemon wedges, for serving
Preparation:
Make your vegan egg and set aside
Shred the zucchini in your food processor fitted with the shredding disk (or on a box grater). Transfer the zucchini to a fine mesh strainer and set over a bowl. Wring all of the excess liquid out of the zucchini with your hands, then set aside
In a medium bowl, whisk the vegan eggs, salt and ground black pepper.
Chop or Puree (Food Processor) Onion and Garlic.
Combine the shredded zucchini, vegan eggs, pureed onion and garlic mixture. Mix well until combined.
Sprinkle the flour and cornstarch over the mixture and stir until uniformly incorporated. (If the batter is too loose sprinkly additional flour)
Heat 3 tablespoons of olive oil in a large non-stick skillet over medium heat. Drop 2-tablespoon sized portions into the pan, then use the back of a spoon to gently press the batter into 2-inch-wide fritters.
Pan-fry until golden brown on both sides, 2-3 minutes per side.
Transfer the fritters to a paper towel-lined plate.
Add a bit more oil to the pan if necessary, then repeat with the remaining batter. Serve immediately hot (or cold) with a dollop of plant based sour cream or yougurt, your favorite dipping sauce and lemon wedges.
OVEN BAKED Method
Preheat your oven to 400F (200C). Lightly grease a baking sheet.
Follow instructions above 1- 6
Place a Spoonful of the mixture on the pan and create a patty.
If the mixture is too liquid add more flour.
Bake for 20-25 minutes, flipping them once midway through. They are ready when both sides are nicely browned and they are cooked through.
