“Serving Your Soul One Plate at a Time” — Ms. Kisha’s Kitchen on Detroit is Different

“Serving your soul one plate at a time,” Ms. Kisha declares—and from there her story cooks: taught collards by “my grandma, my mom,” rooted in Tuscaloosa-to-Detroit migration “for the motor industry,” raised on the East Side and Kettering ’95, where a senior-year leap into swimming turned into being “seventh in the state,” all because of “somebody just believing in my ability when I didn’t even see it.” That belief now seasons her kitchen—family-run with “kitchen kin folk,” a husband she calls the engine of the business, and a commitment to community-first numbers: “I’m not going to take you down half the size and still charge you $2 more.” She breaks down sourcing like a Detroiter who knows the land and the people—Eastern Market relationships and an instant bond with Mama Tree (“we went directly to the farm”) to marry agriculture and culinary at the Collard Green Cookoff, where 60 pounds of greens won her the championship (“I cook them 10 pounds at a time… my hands are still hurting”). Khary and Ms. Kisha connect it all to Legacy Black Detroit—the grandma’s party store on Helen & Lambert she’d rename “Verna May Harris Boulevard,” the porch-to-pop-up continuum, the Big Three jobs and backyard grills—showing how our past nourishes our future, one plate, one farm partner, one family recipe at a time.