on Veganism is often connotated with elitism in the fact that access to healthy organic options is so limited and expensive. What can the food industry structurally do to alter the production and prices of organic farm grown foods so that people under the poverty line can live a healthy and sustainable life?
on Recently, there’s been a lot of talk about accessibility and merely providing ‘more healthy food’ options in urban inner-cities; however, beyond ‘bringing more farmers markets to the food’, what infrastructure do you think needs to exist in order to usher in and sustain better ways to engage with food in our communities?
on Lately, veganism has been perceived as a “rich white woman’s” diet. As a Black man, what barriers have you faced while trying to enter the cooking world and promoting veganism?
on How can we push for more accessible, nutritious food in our own communities?
on Do you often hear that veganism is difficult for people who don’t have money to spend on food, and some people resort to unhealthy diets because they either don’t have the time or the money? What would you recommend for people who are looking for budget-friendly ways to adopt veganism, or for students who are living in dorms and don’t necessarily have much choice in the food they eat at cafeterias?
on When browsing your website, I came across a previously held event called “Black. Queer. Food.” that explored the relationship between race, gender, and sexuality within the food industry. Can you share some of the ideas that were exchanged during this conversation? I would love to hear more!
on After watching your TedTalk, your program B-Healthy in NYC seems incredible! The neighborhood around my high school would be considered a food desert so a lot of my peers and friends didn’t have reliable access to healthy food, and a program focused on giving youth agency through cooking and food knowledge sounds really remarkable. How does your experience with this program inform and impact your work at the Museum of the African Diaspora? The TedTalk was in 2016, how has your work at the MoAD developed since then?
on on Do you face a lot of challenges ingredients-wise when you create new vegetarian/vegan recipes? One thing I’ve talked about with a lot of my friends is how meat-heavy many Asian dishes can be. Has this been an obstacle for you or is the substitution of ingredients easier than I thought?
on Veganism has been viewed as an oddity in African-American culture. Nevertheless I’ve seen a growing number of young people take interest in veganism, especially after internet personalities like Tabitha Brown. What challenges have you faced teaching vegan recipes to Black communities, and have you noticed a generational gap in enthusiasm?