FoodLab Detroit's Executive Director DevitaDavison explores the inextricable link between an empowered food system and the health of Black communities:
, where Mama Jerry Hebron is—and notice my reverence for my elders, I call them Baba Malik and Mama Jerry because this is how we speak to people when we respect and we regard the knowledge of our elders. A dear friend of mine, my sister friend Ashley Atkinson, is one of the co-directors of an organization calledAll of those organizations have an apprenticeship program where a part of their practice and programming is to work directly with our youth.
You talk about these lines of this generational healing and activism, but there is the trauma. It is marrow-deep, and that's got to be such an emotional process. We have to be really clear about the systems that did not work, so that we don't replicate those same systems. Here is what they want us to think: "If the shutdown has produced joblessness, and joblessness is causing misery, that means that we have to end the shutdown." It's just that simple because that's it. People are saying that the shutdown is producing joblessness, and joblessness is causing misery, and so we have to end it. But that's too simple.
I mean, you can give a chef some food, babe. They can make it happen. Let me tell you something, when you pour relief into a restaurant, then I can probably guarantee that for every dollar that goes into a restaurant, 90 cents probably goes out. A life of service is such a beautiful and special and undervalued thing. People in this country have gotten very used to what they think restaurants should cost because there are so many invisible people who work in a restaurant. I think so much of this is laying bare all of the labor and the hands and the hearts and the souls and the humanity and the families of the people who are actually making this food happen, so you can sit down and have a nice damn meal.
That means, as their consumers, we have to pay a little bit more money for your hamburger, your chicken, your Cobb salad, whatever that looks like. These prices are going to have to increase because I have talked to too many chefs and too many restaurateurs, who said, "Devita, I'm not going back to normal. I'm going to figure out a way, I'm going to figure out a model for how to take care of my people."So this might show up in menu prices. I just want to warn people.
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