Why is in America, African Americans are the only culture without our own food supply chain.

[R LaChaux]

Although we created the majority of cuisines in America, our food has not been embraced or provided by the food industries.  When a culture's food is absent from their daily lives, then their history is absent as well.  As a result of not having the foods that for centuries sustained us in Africa not being available or identified in the United States, we have resulted to eating other stuff that is ruining our health.  It is my opinion that our government is concerned about the lack of fruits and vegetables in our inner- cities because of gentrification and making accessible healthier choices for those white folks that have blended back into the inner- cities.  Where was the concern for our health before the migration of white people back to the hood.  For years Asians have generated billions of dollars selling noodles and rice in Black Communities...

[slamroc]

What are the major American cuisines that were created by African Americans?  (I'm not attempting to argue, just looking for information). 

[R LaChaux]

French,German, Italian, Mexican cuisines were first introduced into Louisiana beginning as early as the late 1600s.  I am African American with Creole ancestry, my ancestors along with other African's ancestors worked in kitchens of the slave owners who were French, German, Italian and Mexican, Portuguese and others and created flavors and recipes that would be accepted as the standard.  In New Orleans, La. for example Black People have been making Tamales for centuries, partly due to the fact that at one time Louisiana was part of the Spanish empire.  We took spices and herbs and created a tamale that is totally unique to Louisiana and America.  Although German, Italian and others came to America, few of them brought cooks.  The cooks that did arrive were not familiar with the herbs and spices that were part of America and therefore Africans introduced their way of preparing food for others.  When so-called freedom came along we kicked our shoes off and ran to the cities or larger communities.  What we left behind was the foundation to what we now call the American Cuisine. We along with the Indians were the primary farmers and later the agricultural experts in America, we more than any other people new the end uses and benefits of agricltural products.

[Bri'on]

Black Chef's, hook up with Black Restaurant's & Caterer's, who hook up with Black Farmer's...nice concept. 

 

Maybe we will see more African-American cuisine's in the future...if we seize the moment now...

 

Black Farmer Settlement Funds

The bill sets aside $1.15 billion to resolve racial bias claims bro...

Black Farmers To Lawmakers: Approve Settlement Funds

[Ethan Zuniga]

Not an attempt to be argumentative but,

"In New Orleans, La. for example Black People have been making Tamales for centuries, partly due to the fact that at one time Louisiana was part of the Spanish empire.  We took spices and herbs and created a tamale that is totally unique to Louisiana and America" 

 

Thats just it! its a fusion of " 10-40% African" and " 60-80% some other" cuisine...and seen as just "american"-
 there isn't a "purity example" out there for chefs to fusion  " 10% American" with " 90 %African" 

i've eaten at an Authentic Ethiopian restaurant in Houston that was out of this world! Rich vibrant flavors & fragrant! its a shame that more of that is not available ;-(  

 I've also Had "POTJI" prepaired by some friends from Joburg- it was spiced to the hilt...Awesome !

   (to be fair i later learned that that was a fusion of SouthAfrican & Indian) 

 

Bri'on has  it right "Black Chef's, hook up with Black Restaurant's & Caterer's, who hook up with Black Farmer's..." and to the Airways to educate Americans about the wonders of  African & African american food culture.     I would Buy it.   

i don't think the push for healthier foods in inner cities is that sinister- regentrification hasn't happened in such a large scale - if any thing i saw a report on ABC about inner city's being left behind for life in the "burbs" where there is more choices "food wise" ..

Maybe that is the reason for healthier food options at inner city grocers (to hault the ove out to the burbs) .... OK, now i sound like Glen Beck ....ugh!

But yes more needs to be done! Bring it !!
 

 

R LaChaux said:

French,German, Italian, Mexican cuisines were first introduced into Louisiana beginning as early as the late 1600s.  I am African American with Creole ancestry, my ancestors along with other African's ancestors worked in kitchens of the slave owners who were French, German, Italian and Mexican, Portuguese and others and created flavors and recipes that would be accepted as the standard.  In New Orleans, La. for example Black People have been making Tamales for centuries, partly due to the fact that at one time Louisiana was part of the Spanish empire.  We took spices and herbs and created a tamale that is totally unique to Louisiana and America.  Although German, Italian and others came to America, few of them brought cooks.  The cooks that did arrive were not familiar with the herbs and spices that were part of America and therefore Africans introduced their way of preparing food for others.  When so-called freedom came along we kicked our shoes off and ran to the cities or larger communities.  What we left behind was the foundation to what we now call the American Cuisine. We along with the Indians were the primary farmers and later the agricultural experts in America, we more than any other people new the end uses and benefits of agricltural products.

[Bri'on]

Gentrification is affecting the citizens in many ways.  

 

"...displacement has many health implications that contribute to dispar..."

[R LaChaux]

Bri'on, great point and information. The challenge would be to develop a supply chain that would be able to provide to the greater marketplace products produced by Black Farmers.  This system can be developed on a regional basis.  The implementation of this system could be similar to the typical hub and spoke system by centralizing distribution from one point similar to FEDEX. We have to first market to the areas were there are Black Chefs and Restaurants and consumers that would allow a more cost effective model to function. In other words after a demand base has been established we can either create farms that are closer to the end-user, which will reduce the overall landed costs of the items.  I suggest we work first we the existing Black Farmers to market their products and start supplying product consistently on a local basis, then and only then we should expand.  I am a resident of California.  I had lived in the central valley for nine years and I established numerous contacts with small growers and producers and assisted them with marketing their products.  The corporate operations supply products to the large big box retailers, then you have the Amish who have substantial farming operations and they produce  healthier products and throughout America the Amish share inventory and they have great inventory turns. .. I want like to assist our Black Farmers in any way I can. A lot of NGOs want to stress the importance of bringing more produce to the inner-cities but it there is not any demand for products,then what's their incentive to grow.  Through education and awareness we can provide the benefit analysis for eating fruits and vegetables.  The information in my opinion has to be taken door to door.  I also meet with a couple of NGOs about executing such a plan, and their biggest concern was their concern for safety.  My response we can provide thousands of sustainable jobs by having the same citizens take ownership of their neighborhoods and communities, identify the food needs of local residents, establish relationships, provide direct customer service and then we can say we tried.  To identify a problem relating to any group is one thing, not providing the same individuals to have develop a solution to that problem is another.  For to long we have all pretty much set back and watched a particular group of citizens go without what we all want, and that's the ability to make informed decisions.  Collectively we can provide information directly to consumers along with integrating basic cooking skills.  I have been on this road a long time and I am so thankful that I no longer feel alone. Unfortunately in America, consumers most of the time will only shop with their our group of people. Do Asians give money to Black people for food? NO.  Do Latinos give money to Black people for food? NO Do Whites give money to Black people for food? NO.  Therefore to get around the purchasing racism, we should develop a Brand that simply says For Us By Us, but we tried that before...Now let's try it again but with a different twist.  The twist would be "This food has been produced by Americans for your consumption".