African Americans are often celebrated for their cultural appreciation of food– from seasoning fare well to ensuring meals are filled for special occasions. While food is important to Black culture, ensuring African Americans feed their souls and bodies with proper nutrients is important to combating chronic illnesses and further challenges.
This year at the Congressional Black Caucus Foundation (CBCF) Annual Legislative Conference, “High on the Hog: Exploring Black Food Traditions to Improve Black Health” will take attendees on a different approach to cooking and making food choices without compromising what we have grown to love.
“To improve our health, we need to be more conscious of what we put in our bodies,” said Dr. Jonathan M. Cox, Ph.D., vice president of the Center for Policy Analysis and Research at the CBCF. “With this particular session, we want to showcase that we can use food to improve Black Health.”
Confirmed panelists are Dr. Kera Nyemb-Diop, Ph.D, a health equity advocate and founder of The Black Nutritionist, and Chris Bradshaw, founder and executive director of Dreaming Out Loud. Tamika Smith, senior news anchor for National Public Radio’s “All Things Considered,” will moderate the panel.
Nyemb-Diop wants to ensure audiences do not feel that the foods that show up frequently for Black people are not bad.
“I want to address the misconception that Black food culture is incompatible with health. That narrative often marginalizes traditional Black foods,” said Nyemb-Diop. “It’s important to emphasize how, contrary to this belief, Black food traditions are a powerful asset in improving health outcomes.”
Through Dreaming Out Loud, Bradshaw wants to ensure fresh foods are available for stores and restaurants. His company is a food hub and incubator that grows food at two Farm spaces under the DC Department of Parks and Recreation.
Dreaming Out Loud also supplies food to DC Central Kitchen locations and area schools and works with children to help them better understand and develop an appreciation for freshly grown fruits and vegetables.
“We work with young people in a couple of different ways. We work with the horticulture program at River Terrace Education Campus, in Ward 7, to provide training and job exposure,” said Bradshaw. “They get to see what they learn in the classroom and their greenhouse, then they see and work on the farms.”
Both Bradshaw and Nyemb-Diop want to connect people with an understanding of sourcing food.
“We work holistically and connect with different parts of the food system, then tie all those things together to provide not just food access but education and economic opportunities,” said Bradshaw.
The session “High on the Hog: Exploring Black Food Traditions to Improve Black Health” is scheduled for Friday, Sept. 13, from 1 p.m. to 2 p.m. in Exhibit Hall D, Main Stage.