4 Women Advocating for Equity and Inclusivity in Clean Eating
Advocacy has endless means of expression—and one of our favorites is food. Think of the ideas spawned, cultures honored, and barriers broken in the kitchen and at the table. It’s incredible. We’re honored by the bold leaders in the food world who are fighting for inclusivity and equity. This week, we wanted to shed light on four women doing just this. Varied in their approach but united by their goal, these women are working to make the table longer to ensure that every person always has a seat.
Julia Turshen contains multitudes. She is an incredible inspiration in the kitchen. Her cookbooks, including her latest, Simply Julia, thoughtfully outline recipes that are accessible and comforting, and somehow always manage to satiate everyone. She is also a fierce advocate for the BIPOC, female identifying, and queer communities. As founder of Equity at the Table, a digital resource that corrals gender nonconforming chefs, cooks, and restauranteurs, she fights to end the blatant sexism and racial injustices that have long plagued the food world.
When she was First Lady, Michelle Obama campaigned for healthier foods in schools across America, food labeling transparency, and ways to get kids to exercising more. Years after her time in the White House she’s still fighting. This month, the former First Lady unveils her latest project, Waffles + Mochi, a Netflix children’s special that explores the curious world of ingredients and food. We admire her courage to educate the younger generations to not only eat more healthily, but to make inclusivity paramount in the kitchen.
In 1993, right in the midst of the Somalia civil war, Hawa Hassan was sent by her mother to leave her worn-torn country and move to Seattle with a group of refugees. Her mother did this so Hassan could be safe. Hassan was seven at the time, and she didn’t see anyone from her family until fifteen years later. Since she has grown to become a lauded chef who honors her Somali heritage and her mother’s courage in her cooking and line of Somali foods, Basbaas. She also tells the narratives of other African women in her recent cookbook, In Bibi’s Kitchen. In all her work, Hassan uses food to perpetuate traditions that many refugees often lose.
Eating organic and clean should be an option for all, not just those with the means. This is the mission of food activist LaRayia Gaston. At her tiny-but-mighty plant-based bodega and lunch spot in LA’s Koreatown, Gaston serves up fresh kale salads and homemade soups all under $10 (many under $5) to ensure customers of all means can afford them. The idea spawned from Gaston’s ‘Lunch on Me’ initiative that feeds vegan meals to those facing homelessness in LA. In everything she does, Gaston seeks to break the barriers that ban too many people from getting the nourishment and empowerment they need to thrive.