“And when I cook, I never measure or weigh anything. I cook by vibration. I can tell by the look and smell of it. Most of the ingredients in this book are approximate. … Different strokes for different folks. Do your thing your way.”

By the second paragraph of “Vibration Cooking, or the Travel Notes of a Geechee Girl,” published in 1970, Vertamae Smart-Grosvenor has laid out the meaning behind her book’s name and her full intent within. But no primer quite equips the reader for the free verse that follows — an exhale of recipes, memoir, travelogue,

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