add more to title Young Black and Gifted: Creating and Sustaining Niche Food Communities??? Play Music: http://www.youtube.com/watch?v=oc7VJAhnxlc
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State name Strawberry Shortcake dress Use keywords to highlight bio
Heritage Radio Network is food and sustainable-focused radio station. Around 20 shows broadcast live from 2 repurposed shipping containers located in the garden of Roberta&#x2019;s Pizza.
Talking Points: If you have a mobile device or computer today, please follow me via twitter for commentary on today&#x2019;s conference. Also, remember the hashtag for the conference.
This session will have 4 areas.
Remove one logo???
Based on my work around food culture, I have identified a few food trends for today&#x2019;s talk.
Delete Food Trucks and add Food Entrepreneurs ??? There was an article in Grist and NYTimes this summer about micro food business and how they are shaping cities and communities. From my retire 60 plus old cousin in Athens, GA making chow chow to Brooklyn Bouillon. People are turning their passion and habits into ways to nourish communities.
Urban Agriculture This conference speaks to the trend of urban agriculture.
Southern Food How many southerners in the room? Dozens of southern theme affordable cafes and restaurants are popping up. Most menus consists of black diaspora food. Time will tell if this trend is here to stay.
Recession Meals People are cooking at home because of the economy. With that said, traditional media (like magazine, newspapers) are beefing up food stories and making recipes budget friendly. BTW, the cookbook industry is booming.
Food Politics Anyone in the room want to speaks to the food politics trend?
Most popular segment on my podcast is The Hot Five (play music)
This morning, I will give 5 organizations and/or business that serves as inspiration for our growing food communities.
All of these organizations are online
Eat Slow Jams Greenhorns American Hebrew Israelites Roberta&#x2019;s Pizza Muhammad Farms
*Mentioned Mrs. Edna Lewis
Bulleted Talking Points:
Shakirah Simley Owner of Eat Slow Jams Eat Slow Jams
Born and Raised in the South Bronx
Navigate website: http://www.thegreenhorns.net/
Talking Points: &#xA0;
Roberta&#x2019;s Pizza Hipster Willamsburg/Bushwick Community
Ny Mag Article Sept 26: You Can Do Anything in Bushwick: hanksgiving 2006: Parachini gets the idea for Roberta&#x2019;s one night after eating at Frank Pepe, the famous New Haven pizzeria. Hoy, a fellow musician, signs up to contribute $13,000. By the following March, they have a lease and the keys, and are doing demolition work.
Fall 2007: Bartending nights and building the restaurant all day, they soon run out of money. Up steps a third partner, ex&#x2013;Good World cook Carlo Mirarchi, who has $30,000 to spare and wants to be the chef.
January 2008: After nearly two years, Roberta&#x2019;s finally opens&#x2014;with no heat, no gas, and no hot water. The owners won&#x2019;t get a liquor license for eleven more months. They spread five space heaters throughout the restaurant, and cooks on butane burners for the first fourteen months. He braises stews and roasts porchetta at home, then reheats them in a toaster.
December 2009: Baked bread using the off-duty pizza oven&#x2019;s residual heat. Now he has his own oven: built out back on a cinderblock frame inside yet another shipping container.
July 2010: Brooklyn Grange, a 40,000-square-foot farm on top of the old Standard Motor building in Long Island City, launches. It&#x2019;s jointly run by the Bushwick crew and urban farmer Ben Flanner, and provides produce for Roberta&#x2019;s and restaurants like Blue Hill, Bobo, and Frankies Spuntino.
Present: An adjacent building, a former auto-supply shop that recently became available, is soon to become a banquet hall. TV shows and a movie around the topics of food and sustainability are in the works. And this winter, they hope to put a hothouse on top of the bread oven, to make use of the unused space and radiant heat.
Here are my observations about successful niche food communities.
Each person take 30 seconds: organization name/food community and niche (ex. CSA member, nonprofit, farmer, etc)
What is the strongest element of your niche food community?
Next few minutes: one thing that your food community could improve to cultivate and/or maintain a stronger black food system (based on common elements)