In what ways do food and social justice intersect? How can we help formerly incarcerated youth develop culinary careers? And why is it so important to support independent Black farmers?
Chef Mavis-Jay Sanders digs into all of this with us on Season 5, Episode 6 of The Conch podcast!
A James Beard Award-Winning chef, culinarian, and storyteller, Chef Mavis-Jay has supported so many wonderful organizations and initiatives, from the Coalition for Sustainable Aquaculture to the Queer Food Foundation (which she helped found!).
So join us for this episode where she shares her insights on how to help communities celebrate the joys of life and humanity through food.
Episode Transcript
Episode Guide
- :00 Intro
- 01:03 Chasing childhood food memories: Mavis-Jay's journey to becoming an award-winning chef
- 07:48 Letting go of the ego of food: what accolades meant and now mean to Chef Mavis-Jay
- 12:50 The importance of investing in formerly incarcerated youth
- 17:06 How to celebrate Black American heritage through food
- 20:41 Reclaiming Black food sovereignty: what does success look like?
- 24:01 Supporting Black farmers: where food comes from is as much of an issue of justice and equity as food access is
- 27:47 Why Chef Mavis-Jay supports the Coalition for Sustainable Aquaculture
- 31:05 The Queer Food Foundation whose mission is to be a nationwide resource and platform for LGBTQIA+ individuals in food and promote, protect, and fund queer food spaces
- 35:02 What the restaurant industry can do to lessen inequalities
- 38:15 Chef shouts out Katherine Miller, whose book At the Table: The Chef's Guide to Advocacy, will positively support generations of chefs
Resources:
- Find @chefmavisjay on Instagram and give a follow!
- Check the links for more information about the Queer Food Foundation, the Coalition for Sustainable Aquaculture, and Black Farmer Fund.
- Explore Katherine Miller's book, At the Table: The Chef's Guide to Advocacy
