Tag Archive | Lisa Oliver-King

Our Kitchen Table talks food storage

Jan8

Reposted from Grand Rapids Magazine

The second in a series of stories about organizations that serve our community

By Pasha Shipp December 13, 2023



Our Kitchen Table is a charity that helps educate people about growing and storing food.

Easy access to fresh produce isn’t one size fits all. Our Kitchen Table, an organization devoted to giving families the tools they need to grow their own fruits and vegetables wants to change that.

“Our primary program is called the Program for Growth,” said Lisa Oliver-King, executive director of Our Kitchen Table. “We work with school families to grow food onsite at Martin Luther King Junior Leadership Academy and Glenwood Elementary, as well as any school family that’s interested in growing food at home, we assist them with that by providing them with a container gardening system. They’re assigned a food garden coach who visits them on a weekly basis until they get really comfortable with their growing practices and visits them on a weekly basis to assist them with growing, harvesting food, watering, addressing insects, different things like that. They’re giving them different suggestions around meal planning and meal preparation.”

Lisa Oliver-King

The gardens may not be bustling with vegetables ripe for harvest, but winter doesn’t mean the end for Our Kitchen Table.

“Winter gives us an opportunity to talk about storage of your food,” Oliver-King said. “We talk about things you should be buying at the farmers market so you can store to get you through the winter. Baxter Community Center, they do a great job with canning. During that time, we’re doing some conversation around recipes and cooking, making a vegetable chili, particularly since meat is expensive, you may not be able to have ground beef to add it to your chili, so what does that look like?”

The growing and education programs at Our Kitchen Table are empowering neighbors to support their families with nutritious meals, and Oliver-King is proud to be part of it.

“We’re a small but mighty group trying to influence a just food system for all,” she said. “It is the team at Our Kitchen Table that allows us to do the community work that we do. It is collective; it is a strong belief that we have that every and anybody should have access and availability to good food, and we can make a difference around that together.”

Learn more at oktjustice.org.

Kent County Food Policy Council interview with Lisa Oliver-King published in The Rapidian.

Nov3

Lisa Oliver-King, Director of Our Kitchen Table (OKT), shares her food experiences, more about OKT’s work and her vision for a more just, equitable food system in Kent County

Earlier this year, the Kent County Food Policy Council launched to strengthen and grow the food system in Kent County. As we build momentum, discuss, and prioritize issues, we are gathering information and engaging with our community through a project called Everybody Eats: Highlighting Food Experiences in Kent County. Through this project, we are inviting our community to share their experiences with our food system and highlight the good food work that is already happening here. 

Below is an interview with Lisa Oliver-King, Director of Our Kitchen Table (OKT), a grass-roots, nonprofit organization serving greater Grand Rapids. OKT promotes social justice and empowers our neighbors to improve their health and environment through information, community organizing and advocacy. Lisa was a formation team member of the Kent County Food Policy Council. Thank you, Lisa, for your good food work and sharing your thoughts with us!  

Tell me about your relationship with food. 

Lisa: My relationship with food has been built over time. As a child, my mother would prepare different meals for my siblings and I so that we could eat what we really wanted to eat, sometimes she would make each of us a different meal. During the holidays, my family would be up until 3 or 4 in the morning making everything from scratch. My family always really bonded over food. We also had hard times. At one point, the gas in our house was shut off for a week so we had ham in many different forms. Although we got tired of ham, we still ate. 

My family was always involved in every process of food: picking some of our own produce, going to get meat from a butcher, helping with preparation, cooking, and cleaning up before and after meals. These experiences gave me an appreciation for food.  

A big part of my relationship with food is connection. We use food in my family to release tension in difficult conversations. If there is something that my husband or my kids and I need to discuss, we will come to the kitchen table and set out blueberries or other snacks and use that as a buffer or comfort in our conversations. 

Food is so much more than something that we eat…we use it on our skin, we can drink it: it has a greater purpose than solely being consumed. And as I get older, I appreciate the earth more, I appreciate farmers more, I appreciate the importance of food subsidies more. 

In what way does your organization engage in the local food system? 

Lisa: Our Kitchen Table works with people who do not have a good relationship with food. We have to think about why that is and if there is anything that we can do to change that. We look at the whole entity: how food smells, the preparation, harvesting, growing, and cooking food. We try to walk people through every aspect of their relationship with food.  

We work to figure out what experience we can create. One of the ways that we do that is by providing people with a food garden coach and working with them to get past the initial obstacles in their relationship with food — whatever they may be. We help people work with the resources that they have. We ask: what do you have in your household? Is there an obstacle with electricity or gas? If there is, that’s okay because there are so many other options. I have worked with people who use their coffee makers to boil chicken. People who grill due to lack of access to electricity or gas. We work with the resources that they have and come up with creative solutions to educate people on how they can prepare food regardless of limitations. There is no one way, there is no right way. 

I have always thought about food as it relates to power. I have the power of selecting what I want to eat, which items I want to purchase, and how I prepare my food. I get to choose what goes into my body. Ultimately, we teach others about food power. 

If you were to design a food system rooted in equity, justice and sovereignty, where would you focus your attention and why? 

Lisa: I would focus my attention on ensuring that food is available in public spaces and that it is available to all. And looking at the issue of equity when it comes to availability. We need to come together and make sure that food is available for all; but also, some spaces may need more support. In those public spaces, we want things to be set up in a puzzle perspective: with charitable organizations, retail, areas where you can just go, and pick produce for free.

We have to ask: how do we create a diversification in the food space that meets the needs of the community at large? And with the promise of no stigma and no judgment. That when you access food, you make sure that others are accessing it without barriers as well. That would be my dream. 

Interview by: Nicole Kukla