OKT welcomes Chef Jermond to virtual cooking classes

Meet OKT’s new guest chef, Chef Jermond Booze at our Educate to ELevate Virtual Cook, Eat & Talk, 3 p.m. Saturday April 2! We are honored to have him as part of the 2022 E2E team!

A native of Little Rock Arkansas, Chef Jermond has worked in more than a dozen restaurants in several positions. Next September, his pizza restaurant will open in the new Allied Media headquarters in Detroit’s Love Building. He also works as a grocery and retail consultant with his latest project, Seasons Market & Cafe, which recently opened in Midtown Detroit. He also serves as a classroom facilitator for the Detroit Food Academy, teaching middle and high school students basic culinary art skills. Lastly, Jermond is one of three the founders of Taste the Diaspora Detroit.

Chef Jermond moved to Michigan to attend Eastern Michigan University where he majored African American Studies. He received an associate’s degree in Culinary Arts from Johnson & Whales University. His hobbies include fishing, cooking of course and spending time with friends and family.

Call to Black and Brown community leaders

Disabilty Advocates of Kent County invites Black and Brown community leaders to join them on Friday, March 18 from 11:00 am – 1:30 pm at the United Methodist Community House for an important discussion on the needs of persons with disabilities of all kinds in the Black and Brown communities.  The goal os for DAKC to learn how better serve these persons with the services that Disability Advocates offers to support people with disabilities in Kent County.  Lunch will be provided.  RSVP to Derrick at Derrick.C@dakc.us or 616-600-6740.

Join Team OKT in the Walk for Good Food!

#Walk4GoodFood

Click here to join or donate to Team OKT!
-Optional in-person kick-off event May 7 at Briggs Park.
-Walk in your neighborhood anytime between May 1 and 14.

The 2022 Access of West Michigan Walk for Good Food is an annual 5k walk in Grand Rapids. The goal of the Walk is to fund non-profit organizations that address issues of food access and poverty. Our Kitchen Table has been chosen as a recipient agency. Money OKT receives from the Walk will help fund the Southeast Area Farmers’ Market, a walkable neighborhood market in a Grand Rapids neighborhood with little access to healthy, fresh foods.

OKT’s work, and the work of the other recipient organizations aligns with the definition of Good Food, which is food that is:

  • Healthy (provides nourishment and enables people to thrive)
  • Fair (no one along the production line was exploited during its creation)
  • Affordable (All people have access to it)
  • Green (produced in an environmentally sustainable manner)

The work of the recipient organizations ranges from community gardening and urban farming, nutrition programs, food pantries and meal programs, to food justice and community development initiatives. Our collaborative work has a vision of a thriving Good Food system for all people.

The Walk brings non-profit organizations, businesses, congregations, farms, and individuals together to bring awareness of the great work happening in our community to address food access and poverty. By walking together we unite in vision of a Good Food system for all and broaden our shared impact for social good. Over the last 43 years, the Walk has raised millions of dollars for dozens of local and international non-profit organizations.

What if everyone in our community could have equal access to food that nourishes, creates good jobs, is affordable, and treats the earth well as it is produced? What if non-profit organizations, businesses, congregations, farms, and individuals could come together to achieve this vision?

We believe it’s possible.
That’s why we walk.
Share the vision.
Walk with us.

OKT welcomes Winona Bynum!

Registered Dietitian for virtual cooking classes

Winona is a native Detroiter who is dedicated to helping others gain access to the knowledge and foods needed to make healthier choices; and to helping to create and maintain a fair, equitable, and sustainably-operating food system in the City of Detroit so that doing the healthy thing is the easy thing!

Beginning April 2, Winona Bynum RDN join OKT’s virtual cooking series, “Educate to Elevate.” A registered dietitian, she will offer individualized healthy eating advice to participants with questions about eating foods that address their health concerns.

Winona is currently the executive director of the Detroit Food Policy Council (DFPC) an education, advocacy and policy organization led by Detroiters committed to creating a sustainable, local food system that promotes food security, food justice and food sovereignty in the city of Detroit.

She is also a co-instructor for the community-academic partnership course, Food Literacy for All, based at the University of Michigan.

Prior to joining DFPC, her work experience includes roles at Gleaners Community Food Bank of Southeastern Michigan, and Fair Food Network.

Winona is a registered dietitian/nutritionist (RDN) and a graduate of Wayne State University’s Coordinated Program in Dietetics. Winona studied Public Health at Emory University’s Rollins School of Public Health. She is the chair of the National Organization of Blacks and Dietetics (NOBIDAN) for the 2021-2022 fiscal year (chair-elect/chair/immediate past chair 2020-2023). She is the previous president-elect/president of the Southeastern Michigan Dietetic Association for 2018-2020.

Black Farmers Embrace Practices of Climate Resiliency

Reposted from Yes!

BY LEAH PENNIMAN 6 MIN READ

At Soul Fire Farm, a BIPOC-centered community farm, farmers learn regenerative methods such as heavy mulching and intercropping.

Chief Zogli looked weary as he scratched a notch in his doorpost to record the weather. “Still no rain,” he says with resignation. The chickens pecked lazily in the dust and the goats foraged for the last of the dropped grains beneath the emptying corn crib. In this rural community outside of Odumase-Krobo, Ghana, the farmers depend on rainfall as their only source of agricultural water. Zogli explains that the rainy season has been arriving later each year and ending sooner—and the thirsty crops struggle to mature.

From the African continent to the Americas and across the Caribbean, communities of color are on the front lines of and disproportionately harmed by climate change. Record heat waves have caused injury and death among Latinx farmworkers and devastating hurricanes have become regular annual visitors in the Caribbean islands and coastal areas of the U.S.

Meanwhile, several Alaskan Native communities struggle to hunt and fish in their traditional ways because rising temperatures are ravaging the wildlife. And sub-Saharan Africa, where Ghana is located, is among the regions projected to experience the harshest impacts of climate change.  “If you’re not affected by climate change today, that itself is a privilege,” climate activist Andrea Manning says. 

Farmers make fungal inoculant at Soul Fire Farm to enhance the soil’s capacity to capture carbon. Photo from Soul Fire Farm.

But the same communities on the frontlines of climate impact are also on the frontlines of climate solutions. A new generation of Black farmers is using heritage farming practices to undo some of the damage brought on by decades of intense tillage by early European settlers. Their practices drove around 50% of the original organic matter from the soil into the sky as carbon dioxide. Agriculture continues to have a profound impact on the climate, contributing 23% of total greenhouse gas emissions.

Now Black farmers are finding ways to capture that carbon from the air and trap it in the soil. They are employing strategies included in Paul Hawkin’s Drawdown, a guide to the 100 most substantive solutions to global warming.

One practice, silvopasture, is an indigenous system that integrates nut and fruit trees, forage, and grasses to feed grazing livestock. Another, regenerative agriculture, a methodology first described by agricultural scientist and inventor Dr. George Washington Carver, involves minimal soil disturbance, the use of cover crops, and crop rotation. Both systems harness plants to capture greenhouse gases. “No other mechanism known to humankind is as effective in addressing global warming as the capturing of carbon dioxide from the air through photosynthesis,” Hawkin says.

Here are examples of how farmers are putting these practices to work.

Leonard Diggs, Pie Ranch Farm, Pescadero, California

After working in an auto parts store during high school, Leonard Diggs swore, “I will never have another job working inside.” True to his word, Diggs went on to manage sustainable farms in northern California for over 30 years.

Diggs is developing a 418-acre incubator farm at Pie Ranch, where beginning farmers will establish their own regenerative enterprises. In collaboration with the Amah Mutsun tribal band and nearby farmers, he is creating a landscape-level ecosystem plan that integrates forest, riparian corridor, native grasslands, perennial and annual crops. The management practices that emit carbon, such as some annual crops, will be balanced out with perennial areas that sequester carbon, achieving carbon neutrality overall.

Leonard Diggs is developing Pie Ranch, an incubator farm in Pescadero, California. Photo from Leonard Diggs.

“We need to realize that working landscapes provide not just products but also ecosystem services like carbon sinks, water recharge, and evolutionary potential,” Diggs explains. He envisions a food system where farmers derive 30% to 40% of their income from the value of ecosystem services and do not have to “mine” the soil to make a living. He is working with researchers to establish baseline data for the amount of carbon in the soil, and the composition of bacterial and fungal communities. The goal is for the farm to capture more carbon than it releases over time.

Unlike many incubator farms that emphasize annual crops and allow farmers to stay for just a few years, Diggs is working with a longer horizon. “We need to plant orchards and perennials, get them established over 10 years, and hand new farmers a working landscape. Instead of making them leave as soon as their businesses get established, we will move the incubator to a new area, and the farmers can stay.”

“We need agriculture that does not lose our carbon, and does not deplete our people,” Diggs concluded.

Keisha Cameron, High Hog Farm, Grayson, Georgia

Not everyone in the Black farming community is as excited about fiber as Keisha Cameron. Given the prominent role of the cotton industry in the enslavement of African Americans, many farmers eschew cultivation of textiles. “We are largely absent from the industry on every scale,” she explains. “Yet these agrarian artways and lifeways are part of our heritage.”

Keisha Cameron, second from the right, with her family at High Hog Farm in Grayson, Georgia. Photo from Keisha Cameron.

At High Hog Farm, Cameron and her family raise heritage breeds of sheep, goats, rabbits, horses, chickens, and worms in an integrated silvopasture system and sells fiber and meat. One of her favorite varieties is American Chinchillas, rabbits which consume a wider diversity of forage than goats and fertilize the pasture with their manure.

The family is also working to establish tree guilds, a system where fruit trees are surrounded by a variety of fiber crops such as indigo, cotton, and flax. Their goal is a “closed loop” where all the fertility the farm needs is created in place. They pack a lot of enterprises into a small space. “We have 5 acres,” she says playfully. “Just enough to be dangerous.”

Keisha Cameron spins wool. Photo from Keisha Cameron.

In his book, the Carbon Farming Solution, Eric Toensmeier writes that silvopasture traps 42 tons of carbon per acre every year. This is because pasture stores carbon in the above and below ground biomass of grasses, shrubs, and trees. Also, animals that are raised on pasture have healthier digestive systems than those raised in confinement, and emit lower amounts of methane.

In addition to healing the climate, silvopasture is a joyful practice. “I get to play with sheep and bunnies. What could be better?” Cameron poses.

Germaine Jenkins, Fresh Future Farm, North Charleston, South Carolina

When Germaine Jenkins first moved to Charleston, she relied on SNAP and food pantries to feed her children. “I did not like that we couldn’t choose what we wanted to eat, and there were few healthy options. I was sick of standing in line and decided to grow my own stuff.”

Germaine Jenkins inspects the crops at Fresh Future Farm in North Charleston, South Carolina. Photo by Elizabeth Ervin.

Jenkins learned how to cultivate her own food through a master gardening course, a certificate program at Growing Power, and online videos. She promptly started growing food in her yard and teaching her food-insecure clients to do the same through her work at the Lowcountry Food Bank. In 2014, Jenkins won an innovation competition and earned seed money to create a community farm.

Today, Fresh Future Farm grows on 0.8 acres in the Chicora neighborhood and runs a full-service grocery store right on site. “We are living under food apartheid,” explains Jenkins. “So all of the food is distributed right here in the neighborhood on a sliding scale pay system.”

Jenkins relies on what she calls “ancestral muscle memory” to guide her regenerative farming practices. Fresh Future Farm integrates perennial crops such as banana, oregano, satsuma, and loquat together with annuals like collards and peanuts. The farm produces copious amounts of compost on site using waste products like crab shell, and they apply cardboard and wood chips in a thick layer of mulch. “We repurpose everything — old Christmas trees as trellises and branches as breathable cloche for frost-sensitive crops.” Jenkins explains. They even have grapes growing up the fence of the chicken yard so that the “chickens fertilize their own shade.”

Germaine Jenkins with her harvest. Photo from Germaine Jenkins.

Jenkins’ farming methods have been so successful at increasing the organic matter in the soil that they no longer need irrigation. They are also less vulnerable to flooding. “Two winters ago, we had 4 feet of snow. Our soil absorbed all of it,” Jenkins says.

Toensmeier writes that for every 1% increase in soil organic matter, we sequester 8.5 tons per acre of atmospheric carbon. If all of us were to farm like Jenkins, Diggs, and Cameron, we could put 322 billion tons of carbon back in the soil where it belongs. That’s half of the carbon we need to capture to stabilize the climate. 

As Larisa Jacobson, co-director of Soul Fire Farm explains, “Our duty as earthkeepers is to call the exiled carbon back into the land and to bring the soil life home.” 


LEAH PENNIMAN is a farmer, educator, soil steward, and food justice activist. She is the co-director and program manager of Soul Fire Farm in Grafton, New York, and the author of Farming While Black: Soul Fire Farm’s Practical Guide to Liberation on the Land.

Do you love OKT? Join or support our Walk for Good Food team!

#Walk4GoodFood #W4GF

To join Team OKT, click here or email media@OKTjustice.org

The Access Walk for Good Food is an annual 5k walk in Grand Rapids. The goal of the Walk is to fund non-profit organizations that address issues of food access and poverty. Our Kitchen Table has been chosen as a recipient agency. Money OKT receives from the Walk will help fund the Southeast Area Farmers’ Market, a walkable neighborhood market in a Grand Rapids neighborhood with little access to healthy, fresh foods.

OKT’s work, and the work of the other 13 recipient organizations aligns with the definition of Good Food, which is food that is:

  • Healthy (provides nourishment and enables people to thrive)
  • Fair (no one along the production line was exploited during its creation)
  • Affordable (All people have access to it)
  • Green (produced in an environmentally sustainable manner)

The work of the recipient organizations ranges from community gardening and urban farming, nutrition programs, food pantries and meal programs, to food justice and community development initiatives. Our collaborative work has a vision of a thriving Good Food system for all people.

The Walk brings non-profit organizations, businesses, congregations, farms, and individuals together to bring awareness of the great work happening in our community to address food access and poverty. By walking together we unite in vision of a Good Food system for all and broaden our shared impact for social good. Over the last 42 years, the Walk has raised over millions of dollars for dozens of local and international non-profit organizations.

What if everyone in our community could have equal access to food that nourishes, creates good jobs, is affordable, and treats the earth well as it is produced? What if non-profit organizations, businesses, congregations, farms, and individuals could come together to achieve this vision?

We believe it’s possible.
That’s why we walk.
Share the vision.
Walk with us.

Free! Virtual Cook, Eat & Talk Saturday Feb. 12

Meet our new E2E Registered Dietitian, Winona Bynum,
Executive Director, Detroit Food Policy Council 
Are you pregnant, breastfeeding, or the mom of a low-birth weight baby? Are you a mom diagnosed with overweight or obesity? Do you receive SNAP, WIC, or other food assistance? Then you are invited! Do you just want to learn how to cook healthier, affordable foods for yourself or your family? You are invited, too!