Race, Politics and Food
What’s the connection between race, culture, health and food? We talk with Chef Therese Nelson, founder of the Black Culinary History Project, and Dr. Ricardo Salvador, who tells us about the Plate of the Union campaign. Also, hear what you can do about the toxic chemical BPA in your food.
If you enjoy this episode, we’ve had several episodes on food and food politics, including this talk with Dr. Marion Nestle and food advocate Anna Lappe; our podcast with Simran Sethi, author of Bread, Wine and Chocolate; an episode with People’s Grocery founder Brahm Ahmadi; and others on our website.
Dr. Ricardo Salvador is the senior scientist and director of the Food and Environment Program at the Union of Concerned Scientists. He was previously a program officer for food, health, and well-being with the W.K. Kellogg Foundation, and prior to that, an associate professor of agronomy at Iowa State University, where he taught the first course in sustainable agriculture at a land-grant university, and
helped establish the school’s student-run organic farm. At UCS, he is a co-coordinator of the Plate of the Union campaign, a coalition of groups intending to inject food policy issues into the Presidential election campaign. He also helps coordinate the Heal Food Alliance, a coalition of 50 health, agriculture, environment and labor organizations working for a just and healthy food system.
Chef Therese Nelson is the founder of the Black Culinary History project, an organization dedicated to connecting chefs of color in order to preserve black heritage throughout the African culinary diaspora, to promoting and sharing the work of their colleagues, and to preserving the legacy being constructed by black chefs for this next generation. She is currently Culinary Director of The Lifestyle Collective, putting her in direct connection with clients offering services ranging from culinary consulting and menu development to personal chef service and recreational cooking classes.