“Traditional capitalism tells you to stomp on your competition, but there are alternatives to that. We built community without money or investors.”
It’s Brooklyn’s only Black-led, member owned and operated food co-op that centers low-to-moderate income communities in Central Brooklyn.
“Being from the Latinx diaspora, food is the driving force growing up,” says Luz Cruz. “We flock to food and use it to build bridges.”
There was no talk of disrupting markets with microgreens and trademarked meatless burgers.
In a monthly column, Leah Kirts covers the work of queer organizers expanding food justice through mutual aid across New York City and beyond.
Ceramicist Stephanie Shih re-creates her family’s kitchen staples and finds community in the process.
Since last October, Permanent Bake Sale has raised nearly $17,000 through online weekly bread sales and pop-up fundraisers.
This weekend, Just Food is partnering with the Tehuti Ma’at Community Garden for a community-based cookout and fundraiser.
At Saturday’s Black Vegfest, entertainment, enrichment and amazing vegan food go hand in hand with critical thought and community engagement.
For Mercedes Golip of My Venezuelan Kitchen, food is the conduit through which she connects to a culture that she has been removed from for the last 12 years.
“I don’t think that great food is coming from anxious, terrified hands,” says the founder, Alex Koones. “Good food comes from happy hands.”
Equity at the Table helps eliminate the excuse of people who assign articles, hire staff and curate panels but “can’t find” writers of color, queer chefs or female bartenders.
