Alibi Wood Fire Pizza & Artisan Bakery
Address: 404 S 4th Street, Laramie, WY 82070
Website: https://alibiwoodfire.com/
Country Represented: Jamaica
Specials:
Curry Goat, Jerk pork, Oxtail, Jamaican black rum fruitcake, Many more Side dishes, Rum Drink
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Jamaican food is deeply tied to my identity because it reflects our national motto, “Out of many, one people”. Every dish carries layers of history, including indigenous roots, African traditions, and Asian and European influences, all coming together into something that is uniquely Jamaican. You can see it clearly in the food itself. There is the Arawak influence in bammy, African traditions in staples like rice and peas and stewed meats, Asian influence in curry, and Spanish influence in escovitched fish. Even our national dish, ackee and saltfish, tells a story of our history. Ackee was brought from West Africa, while saltfish reflects the realities of slavery. Salted cod was a cheap source of protein to feed enslaved people on plantations. What began as a provision of necessity, over time, became a central part of the Jamaican diet. Therefore food, for me, is one of the clearest expressions of the shared identity of all Jamaicans.
Some of my strongest memories are built around meals like curry goat, oxtail, and rice and peas. Those dishes are tied to the most meaningful moments with my family, whether it’s Sunday dinner, the most important meal of the week, or gatherings for weddings, funerals, and birthdays. In Jamaica, food marks time and occasion. Holidays and occasions are inseparable from what we eat: Easter brings Easter bun, Christmas brings sorrel and fruit cake, funerals bring “manish” water. During holidays, I miss my family deeply, but I also miss the meals that bring us together to celebrate. Cooking, sharing, and eating are not just routines; they are central to Jamaican life and to how we stay connected, and show our love and appreciation for one another.
My grandfather's family was from Scanno, Italy, a small village 2 hours east of Rome. It remains quaint-nearly frozen in time and only accessible by bus or car, nestled upon a mountain in the heart of the Abruzzo region. My grandfather was born in Wyoming after his mother and sister arrived from Italy to join his father and settle into American life. His story is similar to other European immigrants-they changed their name and ditched their native language upon arrival. I was raised in a small town that many Italian immigrant families called home. As an only child, I was raised by a village of aunts, uncles, and cousins on the Italian side of my family. Growing up, I was all American, but my upbringing was heavily laden with Italian attitudes, stories, and FOOD. Some of my best food memories include eating pizzelles, cazzellitti (what you might call gnocchi) and spaghetti and meatballs. Food creates memories because our noses reminisce so well. For me, when I smell my mom’s meatballs cooking (formerly my grandfather’s meatballs, and soon to be my children’s meatballs) I feel warm and at home. Meatballs are versatile and you can find them across cultures. But when I make them with homemade tomato sauce and toss them with spaghetti-it is like no other. So, even though I am an all-American girl, when I am cooking the Scanno meatballs, I feel wholly Italian.