Local Chefs in Baton Rouge: Blending Tradition and Nutrition
Baton Rouge’s culinary landscape is shaped by local chefs who are redefining what it means to eat well, combining cultural traditions with a focus on nutrition. These chefs draw from the region’s rich Creole and Cajun heritage, using fresh, local ingredients to create meals that are both flavorful and nourishing. By honoring cultural roots while prioritizing health, they offer a modern take on Southern cuisine that appeals to a wide audience.
Culinary Art: Where Culture Meets Healthy Eating
Culinary art in Baton Rouge is a celebration of the city’s diverse cultural tapestry, but it’s also about creating meals that nourish the body as well as the soul. Local chefs are finding creative ways to infuse traditional dishes with healthier ingredients, making them more accessible and nutritious.
The Intersection of Food Equity: Nourishing Baton Rouge’s Future
As Baton Rouge chefs work to balance culture and nutrition, they also address the broader issue of food equity. Ensuring all communities have access to nutritious meals is a priority that intersects with cultural preservation. By offering cooking classes, supporting local food initiatives, and creating recipes that are both culturally rich and health-conscious, these chefs are playing a vital role in shaping the future of food in Baton Rouge. They are not just feeding the community; they are fostering a healthier, more equitable future for all.
Food access and equity sit at the heart of OneRouge’s mission to tackle the 9 drivers of poverty in our community. This week, we are honored to welcome an incredible lineup of guest speakers who are making waves in our local culinary scene and fighting for equitable food access:
- Chef Maria Newman, East Feliciana Child Nutrition
- Chef Staci Mitchell, Owner of Village Cofè
-Chef Brandon Odom, Odom’s Kitchen
-Chef Elisha Knox, Sweet Sadie Mae Catering
Notes
Casey Phillips: And so we'll start sorta in food because Chicago is hands down one of my favorite places to go eat in the country as a matter of fact. I love obviously the pizza is like a fan thing, but I was just telling my son yesterday that. It's probably one of my favorite places to eat Mediterranean food. As I said, and just incredible cuisine there. And I gotta tell y'all I'm not much for pep rallies and rah rah, and all that kind of stuff. And all the conventions are a little bit of a pep rally and rah rah. But I enjoyed watching her speak to power last night. And it was it put me in a good mood. This week has put me in a good mood. I enjoyed watching a lot of the speeches and I said it in one of my other meetings I haven't really seen, I haven't felt the vibration that I felt from Michelle Obama in a long time in my soul. I needed it this week and I appreciated it and it it made me smile. That's my quick soliloquy this Friday morning as we welcome everyone to the space. Happy Friday, good people. Happy Friday. It is great to see our friend, Kina. This is twice in one week. It is a good week right there. It is a good week. We have Manny fresh here as always. And I believe Morgan is also going to be on the call to help co facilitate. So before we get to our speakers, I just wanted to give you a moment since you offered to lean in a little bit on today's call. What's on your heart this morning?
Kina Reed: Happy Friday, you good people that came across badly. Happy Friday, people who are good and doing good things, happy, good morning. And yes, I, this week has definitely been one where I'm holding the both ends of a lot of things. There was a lot of joy to consider with the DNC and other things. And then there's the reality of also, there's a lot of injustice that we're still dealing with locally on a national level, globally, I make space for the fact that there are people in our country who are really struggling right now for a variety of things. And for those of us who have a justice orientation to our work, holding the both end of things is so important. And I'm glad to be in community with people who, like y'all in this room, who are always trying to seek solutions. This week was the week that I started as the co chair of one of our Cafe coalitions around food insecurity And I'm also glad to be here as we talk about food equity with these four amazing people So I'm excited Casey about this conversation.
Casey: I am as well. I am as well. Kina and And everybody will just you know what? What Kina just referenced is the One Rouge Capital Area Food Equity Coalition that she is the co chair for the Teach to Grow committee. And if you would like to get involved in that work that is a way in the spirit of the DMC, if you want to do something if you want to do something come get into the work at the coalition because we are doing things and Kina, we are very blessed to have you in that space. Morgan, I wanted to make sure and just give space so you could do a little quick mic tap and a little mic check since you're going to help co facilitate. Good morning, Morgan.
Morgan Udoh: Morning, y'all. So I had to get my background space together. Given the munchkins, you never know what could be behind there. But yeah, glad to be here this morning. One Rouge is my favorite call every week. And as someone who loves to eat, this is a conversation that I'm really looking forward to. And I had to remind myself as I was getting all the calls I can't refer to all the speakers as chef. Although that's typically what I call them, because that will get really confusing. I'm gonna make sure to say, Chef Staci, Chef Knox, Chef Odom. That sounds like a good idea. Indeed.
Casey: So I'm going to go ahead and lean out and Kina and Morgan, please jump in and I'll fill in. But Helena reminded me to make sure and pass this along. And I just want to hold the space before we get into the deeper conversation. Our colleague at the mayor's office, Simone Pillette, as had passed away last weekend. There is a candlelight vigil tonight at 7 p. m. behind City Hall. If anybody can would like to share space with us at seven o'clock, we will be there and in honoring a human being, they said, and, I said this to mayor when I ran across her this week I'm not going to pretend that Simone and I like barbecued every weekend together but I didn't have to be best friends with her to acknowledge the level of, just deep kindness, professionalism and passion she brought to the work and She made a difference in the world. And I think that means that's worth saying that there are people who give it everything that they got, even though if we don't know them really closely. They helped make the wheels turn at the city and Simone was an incredible professional and amazing to work with. And I just want to make sure and lift up her name and honor. Gone too soon and it feels like there's going to be a lot of love there. So at 7 p. m. Tonight, if you would like to join the candlelight vigil this evening, that said we will be there and thanks for the space. So Kina and Morgan, I turned it over to you, my friends.
Kina: Okay, I think this would be great, I think Morgan, you start us off with the acknowledgement that these are all different people, not the same chef, to create space for them to introduce themselves. So right now we are having a conversation about culinary arts. And the intersection of food equity. And as a D.E.I. practitioner, consultant, strategist, equity, you have first of all, these are two special words, Morgan food and equity. So what's better than talking about food. So we're going to start it off with these amazing human beings introducing themselves. And we'd ask that your short introduction be very much on the briefer side of concise. We'll have time for you all to share more about who you are and what you do. So we have the wonderful. I believe Maria Newman, Chef Maria Newman. No, the nutrition director Maria Newman, we have chef Staci Mitchell We have chef Brandon Odom and then we have chef Knox from Sadie Sweet Mae Catering. So I just want to give you all again roughly about five minutes. Who you are, what you do, who you do it for and then we'll get into our conversation. So thank you so much. Let's start with Maria Newman, the nutritional director.
Chef Maria Newman: Morning, everyone. How are you? Happy Friday. So I am Chef.
Kina: You are a chef. I'm so sorry. My apologies.
Chef Maria: It's okay. It's okay. It's fine. I am the new child nutrition program director at East Feliciana public schools, former regional chef. For the East Baton Rouge Parish school system. And I am very deeply passionate about food equity and creating recipes that reflect the dynamic culture of our students while addressing critical issues like childhood obesity and food insecurity. And my mission is to serve healthy, culturally relevant meals. That our students not only love, but they also deserve food equity means ensuring to me means that ensuring every student, regardless of their background, has access to nutritious, culturally relevant meals that support their overall wellbeing. It's about leveling the playing field so that all students can have the same opportunities to thrive regardless of their social economic status that is or other barriers. I do believe that food equity is a critical component in combating issues like childhood obesity and food insecurity, and it plays a vital role in creating a more just and inclusive food system within our school environment. And my goal is to provide every child with the nourishment that you need to succeed inside and outside of the classroom.
Kina: That's amazing. Thank you so much, Chef Maria. We're so excited to hear today and we're so excited to learn more from you. The next person we're going to hear from is Chef Staci Mitchell, the owner of Village Cofe. So yes, Chef Staci.
Chef Staci Mitchell: Hi guys. I am actually a nutrition educator with the American Heart Association. We spend a lot of time in the community. I do some cooking demos. Sometimes that community is the school. Sometimes the community is a business. Sometimes the community is a local park. I think that we should have options. With diets and different things. So I started my catering business so that you show up at a wedding and you have a certain diet or just meal plan that you're able to still eat from my table. And I also educate so that you can make those proper decisions on what you need to be well rounded and wellness. We go into the businesses and instead of professional development, we do emotional and health wellness development. And also with the schools, we do a free haircut. Mental health talk, and we teach them how to make healthy meals and snacks.
Kina: All right, that is amazing. You've already given us a handful of things to think through. But let's go ahead and go next to Chef Brandon Odom of Odom's Kitchen, if you're here with us, Chef. All right, maybe we don't. Morgan, am I missing Chef Brandon, or we could circle back. Do we think he's added to the call yet?
Casey: I do not believe he is here yet. All right. Okay, let's go ahead and go to Chef Knox, I believe from Sweet Sadie Mae's Catering. Are they here?
Chef Elisha Knox: Good morning, guys. Happy Friday. Yay! It's Chef Knox. So Chef Knox is one that wears many hats in the community. I'm an educator. I'm a community leader. I'm an advocate. I'm a restorative coordinator and I own Sweet Sadie Mae's Catering and there's many pieces to Sweet Sadie Mae's Catering, but for the most part in the community, we go out and we educate and we do cooking demos with the community, mainly the elderly to teach them that they can take those old soul food recipes and create them in a new healthier way and still love them and still feed them to their families and just heal their bodies. With the foods that we already have with adding different natural remedies, of course and just seeing the smiles on their faces is what brightens my day. Because, of course, when we first get started, they're just in disbelief that we don't use water for mustard greens or collard greens anymore. We can pan sear them and do different things to make them a healthier option. I think one thing that I will continue to fight for with the help of you guys is making sure that our students and our elders have access to healthy food, fresh food. Because currently, we have so many food deserts. That's just one of the things that I want to continue to help the fight because it's important to our communities.
Kina: All right. Thank you so much, Chef Knox. Again, I can already tell that this is going to be a really strong conversation. Now, Morgan has added a question in the chat. When we say food equity from what lens are we considering the shift in power? And so maybe that'd be a good place for people who are new to this conversation. The conversations around food and security and food equity, that might be a good place to help people understand what we mean when we say food equity. I do want to remind folks that food access and equity sit at the heart of one Rouge's mission to tackle the nine drivers of poverty in our community. And so if you're not plugged in to join One Rouge if you're not plugged into the Cafe coalition or any of the coalition work. I want to extend the opportunity right now for that invitation. You don't have to be a chef to care about food equity. We're just fortunate tonight that this morning that we have amazing chefs on the call, but I always want to extend to people the possibility for joining us in the work. All right. So Morgan somebody is going to be sharing the prompts in the chat. And I'm just going to be reminding our panelists what the conversation is, what the cue is. So let's start with that. And this is for any of the panelists. And once Chef Brandon gets on a call, we'll make space for them to join the conversation as well. But the first conversational prompt here is how would you, in your own words, tell people or describe to people what food equity is and. What needs to be the shift in power in terms of food access? So that's the question I want to give to our panelists. When we say food equity, what do we mean? And from what lens are we considering the shift in power?
Chef Maria: So I guess I'll start. So I briefly talked about this in my introduction and what food equity means to me. And like I said, it's just leveling the playing field, right? So making sure everyone has access to food, nutritious food food that is culturally relevant to them and that support that supports their overall well being. For me, I know where I currently work there is not a grocery store for miles, right? And so the students in the community are just raving about the fresh fruit options that are being served in the schools. It's sad because, something as simple as an apple, banana, orange, that they can get Monday through Friday at breakfast or lunch. It just means everything to them and even the parents and the teachers that they're encountering every day. So just making sure that it's, just inclusive for everyone.
Kina: Oh, I love that. Chef Maria Newman. Let's see if anybody else has any of the other panelists has any thoughts in terms of what is food equity. How would you define it and describe it to someone and where the shift in power needs to take place when it comes to food access.
Chef Knox: So I think just to piggyback off of chef I definitely agree. And within traveling for construction, I shake a lot of hands. I meet a lot of people. And of course I still find my way in different communities and it is very important that the food is culture relevant because there's people in communities from different walks of life and the food isn't always relative to what their culture is and what it looks like. So I think that it's very important that the food is culture relevant and that they have access to it in all walks of life, in all different spaces. I am currently in Nebraska where culture relevant food isn't A thing, right? You get what you get. I think that is very important.
Kina: Oh, we're gonna come back to that. The cultural, culturally relevant part. I think, Chef Knox, that's pretty impactful. We definitely need to circle back to that. And lastly, I think we have one more panelist. If you'd like an opportunity. to give us your take on chef Staci. If you'd like your opportunity to tell us your take on food equity and where the shift in the conversation needs to be the shift in power, feel free to share your insight with us.
Chef Staci: Yes. As I stated earlier, I think we should have options. You should be able to attend public events or meetings and have options of what you're going to eat and still be able to remain well. And that's for everybody in all walks of life. I think that's important that we have those options, just repeating what everybody has said. I really don't know what I'll be doing in Nebraska right now and trying to figure out what I will see, but it actually becomes a stressor, trying to figure out, in different environments or, work related meetings, what you're going to eat. I started bringing a charcuterie tray with me to meetings to even sleepovers for my daughter just to expose kids to things besides a banana and orange, there's blueberries and some other food items that provide a lot of benefits, foods that change our moods. I think all of those opportunities should be used for exposure and education.
Kina: So Staci, are you really telling us that at all times you're ready with a charcuterie board?
Chef Staci: Yeah, absolutely.
Kina: Because you're the first person I've ever heard say, when I pull up, charcuterie board.
Chef Staci: Absolutely. Yes, and I must admit it was very selfish in the beginning because of my diet and the changes I had to make. It was so I would have something to eat, but it grew and I, and I realized how powerful it was, yeah okay.
Kina: So again, y'all she said it here. Chef Staci said it here, that it's at all times, she has a charcuterie board. If we see you in the streets, we're going to need you to prove it. Yeah. We have a couple prompts that we're going to be discussing, but I do the this is the DEI. And I do want to talk a little bit about the food equity practitioner side of me because although the conversation is about food equity, the intersection of food equity and culinary arts, I do think that Chef Knox has also introduced something that I also think is important, which is inclusion. And I do want to take the opportunity to talk about the fact that equity is about access, but inclusion is about creating a sense of welcoming and belonging. So when we think about cultural relevancy in terms of food, it's if I'm in Nebraska. I can find things that feel relevant to me, food that my parents and my caregivers and people in my community have eaten. And that is regardless of someone's racial or ethnic background, a cultural experience. And so I love that Chef Knox brought that in low key, but still that really relevant about the inclusiveness component, equity being access. An opportunity to eat healthy food inclusion being having food that makes you feel welcomed like you belong, and I've definitely been in situations where I'm like no, did this look like that I didn't ever eat. So I love that. We're bringing that additional component here. So regarding cultural relevance what are the barriers to cultural experts taking the main stage? In this area of food equity. All right. What culinary arts education barriers or certification certification barriers currently exist. Do we want to start with Chef Knox? Who bought the conversation to us in terms of cultural relevance?
Chef Knox: I think that there are a lot of people that are very interested in food and bringing food to the community and want to learn more. They also would like to expand their businesses. And this is just a pool of not a pool. I'm sorry. A poll that I did before we started to have this conversation of different people that I know, and they don't have the necessary means or the funding to get those certificates or go to culinary school. Even myself being a young 16 year old kid trying to finish high school, raising a parent. Who was mentally ill and trying to pay for school, it definitely was difficult, right? I think about some of the students that I've come in contact with that the culinary scene has shaped their life in a more positive way, but they can't continue the education because of funding or lack of education, even in their school.
Kina: Thank you for naming that, Chef Knox. We have two other panelists. We're still waiting for Chef. Brandon, I believe that's having some connectivity issues, but we'd love to hear from our other panelists. So the question is regarding cultural relevance, what are the existing barriers that keep people from being able to be part of the conversation around food access, and then also being culturally connected to the conversation? What are we naming as those barriers?
Chef Maria: I'd like to say that there are cultural and institutional bias like stereotyping and tokenism. Cultural experts might be marginalized or stereotyped, reducing their opportunities to influence mainstream culinary trends or decision making processes. Lack of representation, mainstream culinary institutions like And the media often lack diverse representation, which can limit the visibility and the influence of cultural experts. Access to platforms and networks. Also like exclusion from decision making. They might be excluded from key decision making processes related to food culture and equity, impacting their ability to drive systematic. Funding is financial support like Chef Knox was saying, and it almost brought me back because I remember I was going to a private institution for culinary arts and it was hard for me to get funding because at the time they didn't accept financial aid. And I just when you said that, I'm like, wow, that was me at one point 10 years ago. And thankfully I was able to obtain my degree. But here I am years later trying to further my education. But, back then I just, I wasn't able to. So that financial support and funding is definitely one of those key things. And then educational institution. Institutional barriers, limited access to advanced culinary education, or institutional support can hinder cultural experts ability to gain the credentials or knowledge perceived as necessary for mainstream success.
Kina: So for me, you have definitely this conversation is creating a lot of reflection in my brain. And I'm going to circle back to something you said, but I want to also give an opportunity for our next panelists who may want to add something here to the prompt Chef Staci about why you think, how you are understand cultural irreverence. In terms of this conversation, and then also how does that impact the existing or what are you naming as the existing barriers? When it comes to food equity, we've heard some really awesome answers. So you might be like, Hey, they already said the things. It's up to you, Chef Staci.
Chef Staci: Yes. Sometimes when I do those cooking demos, I'm not sure if you guys are familiar with Chef Tracy Vincent. We sometimes co cook, we cook together. I often do not wear a chef's coat. You know a jacket because I want the community to know they're able to do the same thing I'm doing. So I usually have on a conversation tea, and I guess with some people, I don't look the part. So they feel that I am not knowledgeable. So even when we have our question and answering session, they will pose a lot of those questions to chef Tracy. And she actually has to, refer them to me because we both have different expertise. And some people will direct that question back to her because of the way she looks, because she has on a jacket and they feel because I am in a t shirt, I don't have the knowledge to answer those questions. So sometime, even though you get the degree, you go to school, you get those accolades. They don't feel like you are, knowledgeable or credible enough to be able to answer those questions. Okay. That's another barrier.
Kina: Wow. Okay. We have some prompts, but I think I do want to expand on something you said Chef Staci, and then also something you said, Chef Marie. And when I said I had a like an oh moment Chef Maria, when you were talking. Is it Maria or Marie? I apologize. Because I think I've been calling you both of those things this whole call Maria, okay not me changing your name on a Friday morning And you were talking It just made me realize when I was I'm not trying to date myself on this call but growing up the only person I saw cooking on tv was…Oh Lord, y'all gonna have to help me remember this woman's name. French. She wrote a French cookbook. She was on PBS.
Morgan: Julia Child.
Kina: Okay, Morgan yes. That was my jam after school. It was Julia Child, right? And I'm like other than both of us I was a girl, she was a woman. There was no cultural connection there. But I just loved seeing somebody cook on the TV, right? And I'm wondering what it would have meant as a little girl for me to have seen people like Carla Hall, Sunny Anderson, Karde Brown that exist in cooking narrative life now. And I'm like, was I supposed to be on this call, not as a DEI practitioner, but also a chef? Maybe. If my standard had been on PBS, would I now be cooking it up in the pot? Okay, so anyway, we can revisit my childhood trauma later, but all I'm saying is, that visibility. Seeing someone who looks like you on the TV cooking, I didn't have that growing up, right? Thank you for bringing that conversational piece here, the lack of visibility. And I don't think that just relates to food, but I just think it relates to anything. When you don't see anyone who looks like you doing something, it creates this unconscious thought that, People who look like me don't do X, right? And then I want to bring it back to you, Chef Staci, because you just live in your best life out here in the community with your pull up charcuterie boards and your cute t shirts and people disconnect that level of expertise, thought partnership, subject knowledge. The appearance bias here is, but that's the word no one said, but that's what I'm hearing that there's a significant bias. Does anyone want to respond to that or elaborate a little bit more?
Chef Maria: I just want to make a small comment. Chef Staci and the chef coat. I know one has said that and it's always been in my mind. I wear a chef coat because I'm supposed to, and I honestly just don't like wearing a chef coat, but I do it because of the look, because of the title and I'm glad you're going out there and your t shirt and representing. And I know exactly what you mean, but I'm going to have to start doing that because I just prefer to not wear my chef coat.
Chef Staci: And it's hot.
Chef Maria: It is hot. But I don't know. And this is maybe just my thought process, but it just gives a masculine look. It just gives a masculine look. It does. It feels, in my opinion. So I try to wear a pink chef coat or women's pink chef coat. Yeah, it's just, but I'm glad you, you brought that up. You said what I was thinking.
Kina: All right. Listen, look at you just everybody getting delivered. And I saw Chef Knox do a little nod there, too. On behalf of Chef Odom there are still some connectivity problems. But there the statement here is there's a general lack of respect for culinary arts and the hospitality industry as a result many don't view culinary experts as professionals. All right. Okay. Not to add any words to what Chef Odom is saying, but I'm seeing the idea that if certain people are even considered as culinary experts, the understandings around professionalism may have bias. There may be limitations in terms of who is considered a professional, who's considered an expert. There is a default understanding of who someone looks like when it comes to what a chef, a good chef might be, or do, or wear, or say, or speak, or maybe even cook. Yeah, y'all are really stirring the pot this morning, no one, pun intended by Morgan. The next prompt I want, I would like to hear from y'all, get your response from is, what nuances are we potentially missing in the talks about, Black, indigenous, and people of the color and people of the color. Oh my gosh, I'm sounding like Donald Trump now. What are you missing when it comes to BIPOC food legacies and the perceptions around nutritional values? All right. What are the nuances we miss in these conversations? I see the face of stuff, Staci.
Morgan: And just to add additional lens to that, I ask that, I am stirring the pot, because I think there are these social presumptions that, one, BIPOC chefs can only cook certain things. And two, that because of the cultural legacies that we have with our food, that we won't be assumed an expert on nutrition or nutrient dense foods because the assumptions made about our foods.
Kina: So I saw Chef Staci immediately have a reaction to this. So I'm going to come back to you, Chef Staci, because I feel like you got the feeling. Like James Brown.
Chef Staci: Okay. I most of the things I cook in the community are meatless. Just because I think we eat too much meat. The natural thing is most of the time you must be vegan. I take that opportunity to teach you how to give your body a break. And that. Veggies can be good. There are recipes that taste just as good without the meat. I think we just should have opportunities to experience things that are not always per se, I was soul food and it come from me, and I think when it's introduced from somebody like me and it's not soul food and it tastes good, it's more acceptable, I think I'm rambling. But, I hope you get it.
Kina: Yes, I think what I'm hearing you say, Chef Staci, is that part of your assignment is to introduce foods that people may have misconceptions about.
Chef Staci: Yes.
Kina: Oh, that's not something black people eat, or that's not something, right? And so you're challenging that. The nuance there is that there are lots of things that can be included in our diets even later in life, right? I tell, sometimes when I introduce myself to people, I say, Kina. I'm a late in life, Brussels sprout eater. Yeah. And then I'd say that Brussels sprouts had bad PR when I grew up because I never saw coffees eating them. You get what I'm saying? And so it wasn't until I got older. Now, I'm not going to tell you what someone had to do to get a Brussels sprout in my mouth, but the point is that eventually I was like, Woo, now I can eat Brussels sprouts without bacon. I just want everybody to know. Yes. All right. Now I can just eat them. But anybody else, what do you want to name as the nuances that we're missing when it comes to talking about BIPOC food legacies and the perceptions around nutritional value? Chef Knox, do you, are you ready to respond? Give us some wisdom here.
Chef Knox: So healing is a big part of my journey because I've watched people that are like very healthy, right? Leave us too early. Or I've watched people that were very healthy and then they took certain medications and it gave them different diseases. So when I'm meal prepping for people and I'm creating meal plans, we talk about ginger, we talk about tumeric, milk thirst, dandelion, different things like that. And the community is just not ready to receive those things. They still think that we have to go to the doctor and take these pills and all of this unnecessary stuff that they prescribe to us and our children, especially working with special needs kids and them eating all of these foods with hormones and different things in it. When you try to present that. To our community, it's difficult for them to change their mindset about trying the natural way of healing because ultimately our food can heal our bodies. So that's just one of the things that comes to mind when I think about educating our community and making foods relative to them, because I know that our Spanish community and our Indian community definitely use a lot of all natural things to heal themselves, but it's being looked away or it's being branded by a different market now. Of course, we're additive, so it makes it unnatural. And that's what our people are into is that are trying to heal themselves with fresh foods.
Kina: I definitely want to create space for Chef Maria before we expand there. Chef Maria, same prompt.
Chef Maria: Yes. So nutritional misconceptions to piggyback off of Chef Staci and Chef Knox, mainstream nutrition science has sometimes underestimated or misrepresented the nutritional value of our foods often. Favoring Western dietary norms over traditional practices. Also, diet nutritional value can vary widely among our food traditions. For instance, many traditional diets are highly nutritious and tailored to specific environmental conditions and health needs of the community. Like what Chef Knox was saying. We're just not ready yet. For me I'm part Asian, my grandmother is Vietnamese, and she takes a holistic approach when it comes to making herself well, like eating bitter melon to lower blood pressure, opposed to Taking the medication that the doctor prescribed and that's just one of the things that I admire and I can take with me like I don't need to take this medication to lower my blood pressure. I can eat bitter melon soup. I have bitter melon soup, and it'll do the same. It'll do the same. Thing that I need, but just in a more holistic way,
Kina: Chef Odom is adding to this conversation, Chef Maria as well. People learning how to try veggies and raw form, exploring alternative cooking methods. I'm not keeping up with the chat. Morgan. So if I'm missing out things, please feel free to highlight them for me. But there are these variety of options chef, where you said that I think It's really powerful. You named the value often placed on Western dietary norms. All right. Can you expand a little bit about what you mean by that and how that impacts food equity?
Chef Maria: Definitely. Cultural significance. And like social dimensions the practices and the rituals surrounding food preparation and consumption are often not acknowledged in discussions about nutritional value. These practices can have profound impacts on community health and well being. Social justice discussions should also consider the social economic factors. affecting BIPOC communities, such as access to traditional foods and the impact of food deserts, which can affect nutritional outcomes adaption versus preservation. Many food practices have adapted over the time due to external pressures. Discussions often overlook the balance between preserving traditional foods and adapting the modern circumstances, including nutritional needs and availability.
Kina: Y'all came in the work, came in the room with facts. I'm a proud black woman. All right, and growing up you know that I'm sure there are other people who are black on this call, who the joke would when you know when black folks are sick, get some ginger ale, if I can I get a witness, I can't be the only person. That was the cure all for all the things just get the drill. And one day I don't even want to know. I don't even remember when, but I was like, ginger ale, ginger, but growing up poor, like in living where I lived at the time, like ginger, wasn't something that my mom could have readily accessed. You get what I'm saying? And so it make this conversation makes me curious. About because of poverty, because of stereotypes, because of structural racism, things like that. Are there things that I didn't access or we got like a version of the thing, right? We got the most accessible version of the healthy thing, right? Ginger ale is the most accessible version of ginger, right? Can y'all make any connections similar to the one I did about like things that people didn't get access to because of, right? Like what is something that you think your average marginalized you should be access, get access to it. Three, four, and five that they may not get to later on in life.
Chef Maria: Maybe a weird one, but I'm going to say healthcare. And this is like a circle full moment. So I'm going to the doctor today. I have been having headaches. And me being a black woman, you have a headache, go lay down and go to sleep. So I have been. You know what? Saying my headaches is because I don't have enough rest. I may be stressed. I may be tired. Let me go and lay down and take a nap. So I finally said, you know what? No, let me go to the doctor because something may be wrong. I know my diet is okay. I know I'm filling my body with the right foods. Why am I having constant headaches every day? But I was raised and taught go lay down and go to sleep. And so that is what I've been doing. Even though I know better, I've been going, lay down and going to sleep opposed to saying, no, I have health insurance. Let me call the doctor and make an appointment and get in and see. So access to healthcare.
Kina: Yeah, that's true. Chef Staci and then Chef Brandon that is getting us information despite the challenges of technology today. What are your thoughts about what we have been swapping?
Chef Knox: I also agree that health insurance or just the knowledge of where to go when you're dealing with certain things, because we have specialists that are in our community that most people don't know that they have access to. Like when I think about me working in a construction field and working on uneven surfaces and climbing and doing these different things, I think I have joint discomfort and pain sometimes, and there's a specialist that you can go to for that. But growing up, my grandmother would say you rub this or that on your body and just, prop your legs up or elevate yourself or stretch. And that would be good. And you just keep going when ultimately there are specialists that can help you with spinal decompression and different things to help you get rid of that pain instead of taking, again, medication.
Kina: Chef Staci, anything that you want to add?
Chef Staci: Yes. I too experienced the same thing, Maria, with the headaches and the migraines and, saying I needed to rest. I also with the healthcare, but I also was given several medications for my headaches. So with me, I am more likely to turn to a health or some type of supplement and try those things first, because my trust in the healthcare has, been it's just messed up. I had a gluten and a wheat allergy. And that's why I was having those migraines and those headaches. So again, as we've stated earlier, I had to go back to my diet, start a food diary and figure those things out. I was often told, growing up, that I wasn't drinking enough water. My body was not being hydrated to do the things that it just naturally does. And, healing itself and blood flow. That's what I tell my kids now, how much water have you had? So when they're telling me about an ailment or something going on, that's the first thing they say. And I've had water. I've been drinking, I had a bottle of water today, you need seven more. Just staying hydrated is one of my go tos because that's what I was told as a child that you need to drink more water to hydrate your body.
Kina: Chef Staci, your story makes me think of someone I met recently who has a chocolate allergy, and remembers at a young age, getting like chocolate birthday cake and having a reaction, but no one thought oh, that was the problem. And so for their life, people kept giving them chocolate and they'd get sick afterwards, but no one ever put those two together. And I can't, and I wonder if there's something about the intersections of oppression. Depending on again, your economic background, cultural background, racial, those different axes that keep us thinking about food in certain ways. And not thinking through what it actually means to the body, right?
Chef Staci: So it's a comfort. Yeah, it's comfort food. Most of those recipes. Have good thoughts when we eat it. It reminds us a good time.
Kina: I think we have two more prompts, and then we'll see if anybody has any direct questions. Manny, the brilliant Manny, comes to the table with all kinds of great thoughts and so Manny pitches the idea of what do you think the value of food or culinary traditions is based on? Do you think there's a correlation between the value of food and culinary tradition based off where it's from? I. e. some people may pay a premium for European food, but won't for barbecued, soul food, Chinese. So do you think there's a correlation between what people are going to say is high value food versus low value food, and what is that? Would you affirm that's a thing? And I think the second component of the question is and Manny, I don't want to put words in your mouth and which is the Oh, he's also saying that might be another challenge related to the space. Any thoughts on that? The like the cultural value we place on certain foods.
Chef Maria: I'm just going to agree. I definitely agree with you. Yeah, that was what I want to do.
Morgan: So just hop in real quick and lift up because D’Andra Odom from Chef Odom, shout out to his amazing wife that's throwing those that info in the chat brought up a good point that it was at the back of the mind of my mind because I'm trying to figure out, I see more often we're seeing or we're paying attention to possibilities of allergies and food aversions with our children, particularly young black children, because whereas I feel in previous generations, it's just like you eat what you eat. Let's put before you eat what we got, you get what you get, like there's, that's it. And there's a possibility that is this a missing generation of children that have additional allergies that we're just not catching because that's just not even something for us to think about. And how was that impacting their behavior? How was that impacting their nutrition? Are they hangry at the end of the day? Because they are just lacking nutrients. Can we speak on that?
Chef Staci: Yeah, I think I think a lot of that is going on right now. Even with just the kids having eczema. It's a food allergy. Something that causes that. Most of the time dairy. And we've been taught that milk does the body good. Does it?
Chef Staci: Even our food groups and you know what they've said that we need all this bread and grains. I can't have bread or grains. What do you do? You've been taught that for so long. And are we willing to even, per se, go back to school or? Try to figure that out with the nutritionist and depending on what nutritionist, what nationality of the nutritionist you get, are they actually going to give you the things that you need? For your family, for your child, or is it, going to be on a broad basis?
Chef Maria: Off of you, Chef Staci you're absolutely right. So the food groups, rice, for instance, which is a starch, and I'm no registered dietitian by any means, but and there's a dietitian on the call. I just want to throw that out there. There's a dietitian on the call who can chime in and speak to this. But for instance, in the Asian community, like I said earlier, my grandmother's Asian, they eat rice every day with every meal. And they say, mom, I eat rice every day with every meal and. My physique is not little at all. It just does something differently to my body than it does hers. So when we talk about the different diets and what this what's culturally relevant to you and your makeup, genetic makeup. I don't think that's, it's just not even, I think it's just. One way across the board is how they, is how nutritionists or dietitians are being trained opposed to what works for this group of people, what works for this group of people, and what works for this group of people.
Kina: So for me, that's amazing because what you're talking about there is diversity, which is different. Recognizing there's difference in terms of ethnicity, nationality and all of those types of difference impact our diets and how we interpret it, right? So y'all got us together today, recognizing that food access is a D.E.I issue. Morgan wants to point us to pivot. We're going to exit out on this conversation around systems change. How can culinary arts professionals And thinkers and experts like you all, right? We're so glad to have you all today strategically exist in community wellness programs. So that's the last prompt we're going to go before we see if there are questions people have for y'all. As we pivot to systems change, how can culinary arts professionals strategically assist in community wellness? Thank you. I'll go to Chef Knox, if you don't mind starting us off, and then we'll hear from the rest of our panelists. Oh, wait, before we do that, Chef Odom is also telling us that elderly folks also tend to be dismissive of food perversions. Agreed. Especially, look, those baby boomers and the silent generation, right? And what they survive, ain't nobody have time to talk about what's on the plate when we're just trying to get something on the plate, all right? Yep. Yep. So thanks, Chef Odom, for bringing that into the conversation as well. Again, the question on the table, oh, and Chef Odom also adds, via his beautiful wife, we need to continue to be invited to have a voice and a seat at these tables. Thank you. So Chef Odom is getting us started with that last prompt, which is what can culinary artists, professional, I'm saying artists, culinary art professionals do to strategically impact. Community wellness. So continue to be invited to the to be a voice and seat at these tables. Anybody else? Any other panelists want to add anything here?
Chef Staci: I think that go ahead. I think Baton Roots is doing a good job with that, where, we show up, we do these cooking demos, we show them how to actually use the produce, and then we give them the recipe and we actually give them the food so they're not having to go out and buy these things to actually experience this. Everything is there and it's given to you. I cook it, they eat it, and I usually try to, maybe two to three ingredients. Something that's not very difficult. We set it up in a basket and it's take a picture, most of the things that we cook. It's a taste. It's a preference. You can taste this to see if, hey, I want to add more ginger to this, or I don't like as much ginger. The amount of ginger you added so I can do less. So it gives them back the control of their health, and without that expense, thank you.
Kina: I believe Chef Knox also had something that they wanted to add.
Chef Knox: So I think that this conversation should be brought to a higher or a bigger level, right? Because I see that there are community events that are huge, right? That don't necessarily educate, teach, give anything, right? So I think that this conversation that we're having amongst ourselves is great, but I think that the news needs to chime in. I think the governor needs to chime in. I think other dietitians that don't look like us. Our doctors need to chime in. This needs to be a global conversation to really shake and change the narrative of what we have going on. Because I've worked in schools eight years and each school that I've worked at or volunteered, they said chef, we want you to come in and we want you to build a culinary program and educate the kids and the first thing goes out of the window is funding. So we were not able to do it no more than whatever I brought to the school. Which keeps me working instead of doing what I actually love, which is educating my community about the culinary needs. So I think that we're doing the great work here, but I think that we need to push into spaces that are bigger. We need to see people that look like us. We need to see kids actually learning this in schools because in schools, they're driving college so much. They're not actually showing our kids that are, Hey, you can be a chef. Hey, you can be a dietitian. You can be this kids think that the only part of nutrition and culinary is you working as a cafeteria work. And I know I've even been stereotyped many times when people say chef, what do you do at school? Do you work in a cafeteria? And please believe I love anybody that's worked in the cafeteria because they fed me two and three times many days, but that's not always the case because like we have. Chefs and dietitians and different people that work in the cafeteria. I think that is just something that we need to make sure we're pushing to get into different spaces so our kids can see people that look like them, our chefs, our dietitians, our doctors, holistic doctors, just different things.
Kina: And they need to see those people in chef's jackets or chef's coats All right, listen I would love for you we have some announcements I know we had a rev Made a point of Reverend Anderson made a point of adding that are people aware of the, and it's so deep
I made it Morgan, if you find it first please pitch it. But Reverend Anderson made a connection between, I think and okay, I found it. Are any of the panelists aware of the food equity programs? that operate in the carceral settings. Okay, I'm framing this wrong. Let's try this again. Take two. Are any of the panelists aware of any food equity programs that may operate in the carceral settings? Are you aware of any programs like that, panelists?
Chef Maria: There are some resources that I have here and to piggyback off of what Chef Knox is saying, implementing school based culinary programs, advocating and establishing culinary education programs in the schools that focus on teaching students cooking skills, nutrition, and the importance of food sustainability. There's the Chef Anne Foundation. They offer resources and grants for implementing school culinary programs. And then also forming school programs, which integrates local agriculture into schools, providing schools with fresh, healthy foods and education on where their food would come from. Definitely supporting our local food initiatives, like going to the local farmers markets and the community gardens. I know there is one off of in Howell Park off of Winbourne. The food co ops that provide fresh local produce and offer educational opportunities about healthy eating, like what Chef Staci does. There's a local harvest. It's a directory of farmers markets, family farms and other local sources in your area.
Also the community food project competitive grant program. It provides funding to develop community based food projects that meet the needs of low income communities and then also promote the food literacy and access, organized workshops and classes on food literacy, cooking and nutrition, especially targeting underserved communities to empower them with knowledge, and skills for healthier eating. The resources for that is Cooking Matters. It's a national program offering cooking classes and nutrition education to families in need. Also, the Food Trust, which provides resources and support for community driven efforts to improve food access and education. And then there's also the Be Well Foundation, who's on the call today. It's a group of health care professionals that advocate for chronic disease prevention for the well being of women and children, and the goal is to improve the health and well being of our community by providing nutrition, education, resources, and access to quality health care services while advocating for wellness policies that promote health and equity and support physical and mental health. I know it was a lot.
Kina: No, it was awesome. It was great. Listen, as we get ready to go into community announcements, I want to say thank you. Thank you on behalf of One Rouge. I'm sure Casey is going to add that as well for showing up today. Panelists, you were amazing. Chef Odom, you was amazing via your beautiful proxy. Shout out to your wife. We appreciate you all showing up. We want to encourage you to get involved in our One Rouge Cafe coalition that responds to food insecurity. We meet virtually and in person months to quarter. So we would love to have you be a part of those conversations because you all gave us so much insight. Chefs, I would love for you to put in the chat how people can find you, support you, connect with you, if they want to run you coins so you could cook something for them. And speaking of cooking for them, feel free to tell us in the chat, chef, that if you invited us to dinner, what would be the thing you'd cook for us? And then I'll turn it over to Casey, who's going to ask people to share announcements.
Morgan: I'll actually take over for Casey. I'm gonna get into community announcements. But yes please drop your your favorite most recent recipes in there. Chef Staci I'm still enamored with your sauteed okra. That, I don't know why, I just never thought about that, but.
Kina: So yes, Morgan, lead announcements and chefs, please, recipes, how we can reach out, how we can connect in the chat.
Morgan: What's going on this weekend? I know there's always something going on. Feel free to raise your hand if you want to come off mute or drop it in the chat. I believe our Baton Roots Farm has another volunteer opportunity today.
Sk Groll: Yep, Mitchell will be out at the farm working with volunteers in just a little bit. So if you've got time after this call and you want to head out to Howell Community Park on Winbourne Ave, you can go get fresh okra right now to go home and sauté it. Yeah, but we'll also have our So Good Saturday event happening the first Saturday of September.
Morgan: Loving it!
Chef Staci: Father's on a mission tomorrow from 1 to 4. They're cooking with dad. It's 1120 Government Street and next Wednesday, there's Wellness Wednesday at the Y in Scotlandville. So we do a cooking demo and have a healthy talk. It's open to the public. You do not have to have a membership with the YMCA.
Morgan: And what time is that event in Scotlandville?
Chef Staci: It's usually 9 to 11.
Morgan: Make sure we can include those details in the follow up email.
Kina: Again, chefs, if you can, if you feel comfortable, if you can send in to it, please feel free to drop your contact information in the chat and your favorite recipe of what you like to cook for folks. And Chilean sea bass with asparagus sounds like chef's kiss. I love asparagus.
Morgan: I love asparagus also. My body cannot process it as for most people I'm sure.
Kina: Oh and Chef Odom has a birthday Sunday, so feel free to drop in some greetings. Okay. All right listen, we are so glad to have had you all on this call this vibrant Friday. Thank you all again to each and every panelist you all taught so much and did such a great job. Ali is highlighting that there is a Farm fit Tickets down sale until August 31st. So Morgan, I don't know if there's anything else that I missed, if anything else we need to remind the people of before we end today's call.
Morgan: We do have our Sow Good, because we're borrowing it from the farm, Sow Good Community Resource Festival coming up on October 12th, and more information about that will go out to the public, but it will be, portions of the programming will take place at the farm, October 12th, Baton Roots, Brec Howell Community Park on Winbourne.
Kina: All right. I think that feels like a good place to say goodbye. Thank you all for showing up today. Have wonderful weekends and we'll see you all at the same bat channel.
Morgan: Same bat time.
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