Edible Activist

FishScale restaurant owner, Chef Brandon Williams, wants future generations to enjoy the "fruits of the sea." Oceans plagued by environmental waste and overfishing cause harm to our eco-system that many consumers don't feel the affects of. In this episode, Chef Brandon breaks down wild caught vs. farm-raised fish, how his mom influenced his mouth-watering fish burger concept, and the stereotypes he faces as a black restaurant owner who is source-conscious. Powered and distributed by Simplecast.

Rob "Veggies" Horton wanted more gardens in the hoods of Nashville, TN and not trap houses where profits for drugs take place and other illegal activities. There were no grocery stores for neighbors to get real food, a scene that reminded him of his hometown in St. Louis, Missouri. Taking matters into his own hands, literally, with a shovel, dirt, and a few good volunteers, he established Trap Garden. Rob's organization is a non-profit social enterprise that provides a sustainable source of healthy, high quality foods and offers innovative solutions to the physical, financial, and educational shortcomings in food insecure communities. His incredible tribe of volunteers are the wheels that keep this mission in motion to provide fresh food to low-income neighbors. Tune in as we unpack the beginnings of Trap Garden!

Mothering and farming is not easy, yet Violet King manages to make it happen. As a mom to three kids, she is tearing down any misconceptions about being able to conquer both. Violet learned a while back that black folks need to be more self-sufficient and began growing her own food. There was even a period during her pregnancy that she feared not being able to feed her daughter and drew concern about her health. In this episode, we talk about Violet raising farm babies, why we need more people of color in food policy, and how agriculture helped her to understand her ancestry, especially as an adopted child into a white family.

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Chef Anu Green is very familiar with the flavors of the land and living off of it. Though growing up in Brooklyn, she spent a lot of her youth travelling to different islands in the Caribbean, thanks to her stepfather in Jamaica where she lived for one year while imbibing on the agriculture landscape. As a food therapist, Chef Green heals people through medicinal herbs and sound therapy, releasing the trauma that has been done to their internal systems. Tune in as she debunks myths behind disease being hereditary and why real food matters for our health.