"These Black farmers don’t stop at healthy food. They’re healing trauma, instilling collective values, and changing the way their communities think about the land.
"In 1982, the U.S. Commission on Civil Rights extrapolated the statistics on land loss and predicted the extinction of the Black farmer by the year 2000.
"They were wrong. While the situation is still dire, with Black farmers comprising only about 1 percent of the industry, we have not disappeared. After more than a century of decline, the number of Black farmers is on the rise.
"These farmers are not just growing food, either. The ones you’ll meet here rely on survival strategies inherited from their ancestors, such as collectivism and commitment to social change. They infuse popular education, activism, and collective ownership into their work."
Written by Leah Penniman for YES! Magazine. Read the full article here.
"Charging well-off patrons more allows St. Louis’ MetroMarket to sell groceries to the most food insecure at cost.
“'We’re treating food like medicine because it very much is,' said Jeremy Goss, a Saint Louis University medical student and one of the founders of MetroMarket, along with Washington University graduates Colin Dowling and Tej Azad.
"There’s often the perception that the highly food insecure should settle for eating lower-quality food than those with means—think of the cupboard fruit-cocktail castoff donated to the local food pantry. But no one’s confusing government cheese with aged Irish cheddar. By operating on a sliding pay scale in areas of varying need, MetroMarket is making a quiet but powerful statement with its model: Everyone deserves to eat great food."
Written by Sarah McColl for TakePart. Read the full article here.
Freedman says that he spoke to immigrants in Lynn elementary schools, just outside Boston; Some students there were concerned that their lunch menus were nothing like what they ate at home.
“I saw that it was exceptionally rare to find schools including food on the menu that reflected the demographics of their student body,” Freedman says.
“I created this guide for food service staff and school food advocates to begin thinking about how to build more foods into their menus that reflected the lived experience of the students eating it,” says Freedman, adding that it’s also about making schools healthier and introducing foods in a way that all students can embrace.
Tam says it’s not just about the food, though. Seeing a range of types of cuisines also helps develop respect for diversity.
Written by Marcelle Hutchins for PRI's The World. Read the full article here.
Each week we post articles, poems, and essays that relate to food sovereignty, health & wellbeing, and eating culture.