Nekisia Davis

Colloquially (and in practice), the early bird catches the worm. And no one has harnessed the wisdom embedded in that old adage more adeptly and passionately than foodie maven Nekisia Davis. Back in 2008, Davis was working as a manager at the now-defunct Brooklyn pizzeria Franny’s when she started making her own granola and selling it at local markets like the Brooklyn Flea. And so began the journey of Davis’ Early Bird Foods & Co., which quickly caught on like wildfire with foodie celebs such as Martha Stewart. Ten years later, her olive oil-and-salt-baked granola is now a sweet-and-salty staple in breakfast bowls everywhere. Davis’ recipes have been featured in The New York Times, New York magazine, and Food52. The original recipe, Farmhand’s Choice, is a yummy gluten-free mix of maple, sunflower seeds, pecans, coconut, brown sugar, pumpkin seeds, and oats. But that’s not all Davis’s company is known for — Early Bird has garnered a reputation for the inclusivity and positivity propelled by the culture of its workplace. The home cook and frequent Riis Beach reveler shares this message with the LGBTQ community: “Aren’t we lucky AF to have the superpower of being queer? Fly your freak flags as high as you can — and I’ll see you all at the queer beach this summer!” —SEJ