Uploaded November 2020 | Updated September 2026, 2 weeks ago
Our global food system is built on a legacy of exploitation. Black and Indigenous people, whose knowledge, skill, and labor helped shape and build America’s agricultural industries, are also those who have faced and continue to face the biggest barriers to food access today. Join leaders, scholars, and organizers as they discuss the power of knowledge, innovation, and community resiliency as a creative and sustainable means of challenging the food system and advocating for a more equitable future.
Featuring:
Jon Gray, Co-Founder of Ghetto Gastro
Cheryse Kaui Sana, General Manager at MAʻO Organic Farms
Tiare Toetuʻu-Aipa, Hoʻowaiwai Youth Leadership Training Intern, MAʻO Organic Farms
Dr. Monica M. White, Associate Professor of Environmental Justice at the University of Wisconsin – Madison and Author of Freedom Farmers
Julia Turshen, Cookbook Author + Founder of Equity at the Table (EATT)
For more information about Food History at the National Museum of American History visit: https://americanhistory.si.edu/topics/food-history
Major support for the 2020 Smithsonian Food History Weekend and Gala from Home was provided by the Winiarski Family Foundation, The Julia Child Foundation for Gastronomy and the Culinary Arts, the Brewers Association, and Clark Construction Group, LLC, with additional support from Marcia Myers Carlucci, The Kroger Co. Zero Hunger | Zero Waste Foundation, Nordic Ware, Potomac Construction, Dr. Bruce E. Spivey and Amanda Spivey, Eric and Cynthia Spivey, and Wegmans.
Music kindly provided by the Smithsonian Jazz Masterworks Orchestra from their upcoming album Bernstein Reimagined.
We extend our gratitude to David C. Frederick and Sophia Lynn for their support of this recording project and the Leonard Bernstein centennial celebration at the Smithsonian's National Museum of American History.
Our global food system is built on a legacy of exploitation. Black and Indigenous people, whose knowledge, skill, and labor helped shape and build America’s agricultural industries, are also those who have faced and continue to face the biggest barriers to food access today. Join leaders, scholars, and organizers as they discuss the power of knowledge, innovation, and community resiliency as a creative and sustainable means of challenging the food system and advocating for a more equitable future.
Featuring:
Jon Gray, Co-Founder of Ghetto Gastro
Cheryse Kaui Sana, General Manager at MAʻO Organic Farms
Tiare Toetuʻu-Aipa, Hoʻowaiwai Youth Leadership Training Intern, MAʻO Organic Farms
Dr. Monica M. White, Associate Professor of Environmental Justice at the University of Wisconsin – Madison and Author of Freedom Farmers
Julia Turshen, Cookbook Author + Founder of Equity at the Table (EATT)
For more information about Food History at the National Museum of American History visit: https://americanhistory.si.edu/topics/food-history
Major support for the 2020 Smithsonian Food History Weekend and Gala from Home was provided by the Winiarski Family Foundation, The Julia Child Foundation for Gastronomy and the Culinary Arts, the Brewers Association, and Clark Construction Group, LLC, with additional support from Marcia Myers Carlucci, The Kroger Co. Zero Hunger | Zero Waste Foundation, Nordic Ware, Potomac Construction, Dr. Bruce E. Spivey and Amanda Spivey, Eric and Cynthia Spivey, and Wegmans.
Music kindly provided by the Smithsonian Jazz Masterworks Orchestra from their upcoming album Bernstein Reimagined.
We extend our gratitude to David C. Frederick and Sophia Lynn for their support of this recording project and the Leonard Bernstein centennial celebration at the Smithsonian's National Museum of American History.
