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Writers Center Stage presents: Alexis Nikole Nelson

Alexis Nikole Nelson banner
Event Date
Event Details/Summary

This show is officially SOLD OUT! 

Join the Waitlist. We will let you know if tickets open up for this event.

Livestream tickets are still available.

All events begin promptly at 7:30 PM
Theater doors open at 7:00 PM
Venue doors open at 6:30 PM
Parking lots open at 6:00 PM

🎟️ Tickets are $20-$35 +fees
🅿️ Parking is $10


All in-person subscription holders will receive a copy of Alexis Nikole Nelson’s new cookbook Happy Snacking, Don’t Die!

Important Information Before and After the Alexis Nikole Nelson Event

Please note the following updates regarding books and photos:
Before the Event

  • In-person subscription holders will receive a pre-signed copy of Happy Snacking, Don’t Die! at the event. Book pickup instructions will be included in the pre-event email from Cuyahoga County Public Library.
  • Single-ticket holders may purchase a copy of Happy Snacking, Don’t Die! from Barnes & Noble at the event beginning at 7:00 PM.

 After the Event

  • Nelson will be available for photos only with attendees who have a copy of Happy Snacking, Don’t Die!.
  • Books will not be signed or personalized. No autograph opportunities will be available.

Alexis Nikole Nelson, also known as the @BlackForager, is an award-winning forager, outdoor educator, and social media creator who inspires audiences to discover new edible plants. Based in Columbus, Ohio, Nelson combines her passion for foraging with creative vegan cooking while sharing the history, ecology and cultural traditions behind wild foods in a unique way. 

Her videos have captivated millions of followers across the world, earning her recognition as a Time 100 Creator in 2025. Nelson has also been featured by The New York Times and Jimmy Kimmel Live! for her work promoting foraging and reconnecting people with nature. 

Her debut cookbook, Happy Snacking, Don’t Die! is a collection of one-of-a-kind recipes and foraging wisdom that teaches readers how to turn common plants, flowers and fungi into plant-based meals. The cookbook is set to be released Sept. 22.