Food Systems

On January 19, 2021 the Texas Center for Local Food (TCLF) partnered with the Board of the Texas Organic Farmers and Gardners Association (TOFGA) to present a session on anti-oppression and anti-racism at the TOFGA annual conference. The session was presented by the National Conference on Community and Justice and was very well received by participants.

A shout out thank you to members of the Texas Center for Local Food anti-racism cohort 1 who continue to work to create an anti-racist food system in Texas, Skyra, Alejandra, Jules, and Adam. These individuals are taking personal risks to share their experiences and help us all learn.

Frankie Bayne, TOFGA Operations and Membership Manager, had this to say:

“The NCCJ training was one of the best attended sessions of the TOFGA annual conference. I had many attendees write or call afterward to express their gratitude and share how powerful the session was for them. For me, hearing the panelists’ share their personal stories about ways in which they are working to dismantle racism in their communities and spheres of influence was inspiring and gave me a lot to reflect upon in my own life and work in food and farming.” 

If you are interested in participating in education to create an anti-racist food system in Texas, please complete this form to express your interest.


by Kacey Hansen, MPH, Program Manager, UT Dell Medical School, Dept. of Population Health, Division of Community Engagement and Health Equity

This is part of a series of posts from participants in the Texas Local Food Anti-Racism training by the National Conference for Community and Justice (NCCJ). Together we are creating an anti-racist food system in Texas.

It was the start of day two of the National Conference for Community and Justice (NCCJ) Anti-racism Training.  After a brief review of the previous day, zoom breakout rooms launched. I can still picture it…9 squares with nine smiles on nine BIPOC (black/indigenous/people of color) faces in one zoom room.   

The Texas Center for Local Food took scholarship applications during the summer (2020) to provide a small cohort of Central Texans the opportunity to attend an anti-racism training.  The Center’s leadership understood that where food is grown, who grows it, stores, distributes, and prepares it is part of a larger and older story, which includes structural racism.  I come to my work as a public health researcher who has implemented several projects over my 20-year career, primarily centered on food – “go, slow and whoa” foods; fast and slow food; how food effects blood sugar; cancer prevention foods; food pantries, “food deserts”; and now drive-thru food pick-ups and produce delivery.  I am also a trained pastry chef and sit on the Austin/Travis County Food Policy Board. Significantly, I self-identify as Black/African American.

Like most of us, our office transitioned to virtual meeting spaces like Zoom and Teams in March due to the pandemic.  Every weekday from 8am – 5pm, for the past 6 months prior to the training, I had been in at least three meetings a day using this platform.  I am sure you are familiar with the drill: click a link; a room opens to people in squares; scroll to see who all attended; notice no one is smiling; aware that I may be the only black person attending (…that last part may not be part of your drill).   The training day started with the normal drill. I knew who all would be there, as it was day two, but this day was different.  I was in zoom exclusively with people of color.  Immediately, I felt like I belonged. I felt safe.  I did not want to leave the zoom room and the people in the other eight squares may have felt similarly, as the eight smiles emerged.

Maybe you do not “see” color and you believe all people are the same.  We talked about this and how nice it sounds, but how dismissive that phrase is. Why dismissive? …Others see my color and you probably do too.  By ignoring it, one dismisses the real experiences of people of color, experiences that are unique to those who do not benefit from the social construct, called race.  I am not treated the same as a person who is lighter skinned and/or identifies themselves as white.  

One other training topic was culture.  Attire, hair, speech, tone, volume, cleanliness, time, and food were included on the short list of things determined by one’s culture.  I, as an African-American woman, must think about this short list daily in order to traverse the “right” or later declared “white” culture.  As a person of color in a “white” culture, I experience micro-aggressions, like being told: 1) what foods cannot be heated in the microwave at work that are part of my culture, due to the smell, or 2) “I thought you were white”, when meeting in person after an initial phone conversation.  The intent with sharing my experiences during the training were not to shame people but to increase awareness or reveal blind spots.  If we say slavery is a “thing of the past”, but some still benefit from it, talking about those benefits and deficits, as well as the bias and privilege can change hearts and minds.  Those individual changes can improve the way we work, play, live and pray together.

Attending the Anti-Racism training was difficult for me.  It is hard talking about personal prejudice and racism. Equally, I felt vulnerable talking about how I navigate everyday life with people who do not share my experiences.  Though I contributed as a person of color, I witnessed newfound awareness and the start of changed minds.  These courageous conversations, whether one-on-one or group discussions are necessary.  If we narrow in on food, think about the type/quality, origin, quantity, and preparation methods you prefer.  Everyone needs food. Few grow it, but most buy it and many do not have enough of it.  Further, when we look at who is growing, packaging, distributing or selling food, a familiar story is revealed.  It is not an accident that white people in the US own more land, businesses, and capital when compared to people of color.  And I know those making the decisions around food do not look like those nine faces in those nine squares, sharing the same race or lived experiences around race as BIPOC in the United States.  We must do more than have conversations to achieve equity, but little will change if we do not start with the conversations.  One question I asked during the training, which I will continue to ask moving forward is, “Are those who are at the table, thinking about those who aren’t at the table and how their decisions as non-BIPOC will impact those who are BIPOC?”  Being anti-racist is not just not being racist; it is about dismantling racism in boardrooms, research labs, on farms and at your dinner table.  

by Holly Park

This is part of a series of posts from participants in the Texas Local Food Anti-Racism training by the National Conference for Community and Justice (NCCJ). Together we are creating an anti-racist food system in Texas.

Racism. I wrote it. You read it. It is a nasty reality that we live with but to fix it we can’t be afraid to talk about it. So say it again. Racism.

The National Conference for Community and Justice (NCCJ) Anti-Racism training sponsored by the Texas Center for Local Food was an invaluable opportunity to start tough conversations, and learn how to continue them productively. Our trainers at the NCCJ sessions guided us towards truths I have a hard time seeing as a white person benefiting from the systemically racist culture and systems that currently rule America. Equally as important, this training also gave us the toolkit we need to further explore our own privilege (white and POC) and to productively combat the pervasive and thriving white supremacy in the world.

At the very beginning of the training, the leaders clearly defined rules to ensure everyone felt comfortable and understood how to be respectful of each other. In a safe place, for everyone from every background, we discussed what racism is and what it means. We covered some of the historical roots of racism, what exactly systemic racism looks like, the real world impact of racist policies, and some lived experiences of racism. We separated into a POC identifying group and a white identifying group to discuss any feelings and thoughts we had but weren’t comfortable sharing with the larger group. We also discussed why it was important to separate and give that space to everyone. Even though we are in this together and racism affects everyone, it does not affect us equally or in the same ways. Most importantly there were no stupid questions, no shaming, and no judgement. Best of all we were given resources to continue education ourselves and advocating for equitability. 

My most treasured takeaways from the training are things I wish I could share with everyone on the planet. They are concepts that seem so simple, but when patiently explained to me, mean so much.

  • Impact and intent are two (sometimes very) different things
    • What you say and what you mean are not always the same thing, even if you don’t know it. In the context of someone else’s life the words you choose will hit someone else in a way you may not intend, but is still very real. For example, you may think telling someone you are “colorblind” will signal to them you do not feel racist. However, you are signaling you would rather not think about race or racism. And while that may be easy for you, it is not a choice for many. “Colorblindness” erases the history of inequitable race relations as well as people’s current lived experience. So while you may intend to be “colorblind” as a way to not be racist, the real impact is you are perpetuating racist attitudes and propping up systemic racism by ignoring the problem or glossing over it. Just remember, not meaning to hurt someone doesn’t make the pain go away. 
  • What you don’t know can hurt you and the people around you
    • Continuing with the example of “colorblindness”, you may not know that it is a dog whistle for racism. But saying it, even if you want to use it in a different way, is still racist. You may not know better, but that doesn’t mean it won’t hurt someone. Another example is a company policy about acceptable hair styles. Policies about “professional hair” can discriminate against anyone with non-white hair. If an African-American woman wants to work in an office, she may not feel comfortable, or worse may not be hired, if she has Afro-textured hair and chooses to wear it naturally or in braids. While you may think a policy is about good hygiene and a neat appearance, not recognizing how ethno-centric and exclusive the policy is doesn’t change the damage it does.
  • It’s not anyone else’s job to educate you
    • You may still not understand why “colorblindness” or specific dress codes are racist and hurtful. Google it. It is not the job of any POC you may know or meet, not anyone’s job, to ensure you understand. Racism is a stressful and emotional topic. It can literally be life or death for some people. There are lots of public resources like websites, podcasts, books, articles, and more where people have chosen to speak up about systemic racism, personal lived experiences, and everything in between. As a human being it is on you to walk your own journey of compassion, empathy, and understanding. I encourage you to educate yourself for your piece of mind, for your own personal growth, for the people around you, and for the people you don’t know that are being hurt and killed by racism every single day. 

We were asked towards the end of the training to imagine what the world would be like if there was no more racism. What the exercise highlighted is that not only is that world beautiful, it doesn’t have to be fictional. How do we stop racism? We talk about it.

This post is a living list of resources. Please use the comments below to add your resources and we’ll add them into the permanent post as we go.

Reading list from GoodReads

Training from the National Conference for Community and Justice (NCCJ).

Community-Engaged Research Course is a class offered in 2019 as a pilot by Huston-Tillotson University to advance equity and data activism in central Texas. This topic is related to data collection and evaluation.

While not a direct resource, this meeting guide will help support meetings where all feel welcome, heard and valued. (Scroll down past their calendar). This guide is courtesy of Iowa State University via the Farm-Based Education Network.

The Case for Reparations, The Atlantic, June 2014

Identifying and Countering White Supremacy Culture in Food Systems, from the Duke World Food Policy Center, Sept, 2020. Excellent overview of white supremacy in food systems and clear direction for food policy organizations to follow – Now. — Sent by Errol Schweizer.


by Jules Assata

This is part of a series of posts from participants in the Texas Local Food Anti-Racism training by the National Conference for Community and Justice (NCCJ). Together we are creating an anti-racist food system in Texas.

How long has it taken me to write my blog piece? Longer than I intended, that’s for sure. While I can name plenty of good reasons it took so long, the underlying truth is that I’ve struggled to articulate my experience… or even grasp my take-away from the intensive anti-racism training.

I’ve attended anti-racism training before, several times, including an in-person, weeklong intensive from NCCJ back in the mid-90’s. I’ve explored my racism and white privilege ad nauseum and am stunned each time another example comes to my attention because, as I am (sometimes reluctantly) aware, I will never be finished excavating the layers and nuances of the racism and privilege I have lived my entire life being served by.

So what did I get out of this particular training? Well…. this time I really ‘got’ the notion of white supremacy… as something other than those awful, skinhead, neo nazi, violent haters. What was different this time? Was the phrase newly inserted into NCCJ’s training, or worked into the experience more effectively, or was I just ready to hear it, to open the door to more awareness? Because I absolutely do NOT want to see myself in the context of that phrase and the images of people and beliefs that appall me. And yet ever since that training, especially one activity, one question, I have been seeing white supremacy everywhere.

We were once again sent into paired conversation in our breakout Zoom rooms, this time with the question “What would it look like to live in a world without white supremacy?” I was increasingly excited as I considered the endless possibilities of a world almost unimaginably different from the absence of white supremacy. If people of color~ particularly dark-skinned people and the descendents of slaves~ were not systematically subjugated to the control and benefit of light-skinned people~ particularly those of european descent or close enough to pass as the owning caste… if all those oppressed people had access to the same resources and opportunities as the oppressing caste… Wow! Everything we know in life could be different~ our homes and communities and work places, and types of work and play, our art and music and languages and ways to express ourselves and connect, our teaching and learning, our health and wellness, our environment and connection to it… it just started flowing and was beautiful. When I tried to articulate my wonder to my partner, I realized I sounded like a fantasy novel, so far removed from ‘reality’ these possibilities were. And the door opened wide and I began to see.

White supremacy is the water we live in like fish in a tank. As a white person, I am so perfectly bred to the fishbowl~ and do very well living in it~ that I literally could not imagine another setting… until I was asked to. Grateful am I for an active imagination and some broadening experiences in other places, among other people and cultures both from within and beyond my country’s borders… and I love and read fantasy novels… otherwise I think my responses to the question would have fallen along the lines of “it would fair” or “there would be equality”. 

White supremacy shapes every aspect of our lives… all of our lives… all of the time, in every setting… and in ways that are so much a part of everyday life they may be invisible, even to the majority who do not benefit from the way life has been set up. As a female, lesbian, non-Christian there are ways I most definitely do not benefit and must work to pass well enough to be relatively safe and secure, even if always a bit insecure and at risk. Dark-skinned? No way to pass, therefore safety and security is never  fully achieved, no matter how much money or education or type of job or place to live. Not in this fish bowl. So that is a lousy, unjust, crappy outcome from white supremacy. 

Crappy also is the way our communities are built and organized, the way our education is organized and the poor outcomes for the vast majority, the treatment of as many ‘others’ as the controlling caste (primarily wealthy, white, Christian, straight males) can contrive, the state of our planet~ our Mother Earth~ and yes, our food system. How much better might it be without white supremacy? No one can say for sure, but it couldn’t be worse. I would love to be alive to see what will happen when we evolve beyond.

by Adam Orman

This is part of a series of posts from participants in the Texas Local Food Anti-Racism training by the National Conference for Community and Justice (NCCJ). Together we are creating an anti-racist food system in Texas. This post is by Adam Orman, General Manager and Owner of L’Oca d’Oro restaurant in Austin, Texas and founding member of Good Work Austin.

I have been in the restaurant industry for over 20 years.  I have advocated for restaurants to support their local economies, reduce waste, increase food access to communities in need.  My restaurant does not pay $2.13/hr and shares a mandatory service charge with all of our employees to create greater equity inside our walls.  In the last four years, we became members of a national restaurant labor organization that advocates for higher wages and educates about the racist history of tipping, the racist patterns of tipping and the connection between the tipped minimum wage and sexual harassment.  We are at the far progressive end of our industry but it is only now that anti-racist training is something that independent owners are talking about seriously.  Those who are less progressive are only now talking about overcoming implicit bias without treading in the swamp of wage inequity and theft, sexual harassment and the exlpoitation of undocumented workers.

I needed this training and our industry desperately needs this training and for more in our industry to be able to speak this language.  I learned better definitions for things as simple as race, prejudice and discrimination and more nuanced, complete definitions of white supremacy and white privilege.  I left better equipped to have sensitive conversations with our staff about why we’re going to pursue a different more inclusive model.  We have a toolkit from One Fair Wage to help us implement more equitable systems, have sought out combo virtual/in person trainings for our staff and Good Work Austin now that I see their value and have begun negotiations with OFW to hold online trainings for an Austin restaurant cohort of restaurant owners in the beginning of 2021. 

I am grateful for being pushed to greater action and hopeful that GWA and L’Oca d’Oro can effectively proselytize, change the way Austin’s restaurant’s go about their business and serve as examples of businesses that must do more for our communities instead of only being concerned about how much we can extract from them.  Thank you for this invaluable opportunity.

by Carolina Mueller

The Texas Center for Local Food invited Carolina Mueller to share her impressions of the training in support of our collective work to create anti-racist food systems in Texas. We are grateful for her willingness to share. Carolina is a food systems practitioner, part-time farmer and full-time graduate student at the LBJ School of Public Affairs. Carolina is the volunteer President of the Central Texas Young Farmers Coalition. Over the past decade, Carolina has worked in a number of positions all along the food chain. Her work in food spans from the big-picture national policies down to the personal experiences of individuals and communities.

In August 2020, I had the pleasure of attending the Uprooting Racism in the Food System training organized by Soul Fire Farm. I would like to share some of my experiences and takeaways from this training in the hopes that it contributes to the formation of a collective learning community that explores the effects of race, class and power in food. Food Justice and equity are phrases that many of us have been thinking and talking about recently as we consider how to fix our very violent food system. Two questions that I keep asking myself are: 1) what is equity really and truly in food systems and 2) how are we embodying it in our work? Sprinkled throughout, you will see more questions that I ask myself and ask you. The Soul Fire Farm training helped me get closer to answering these questions through historical education, poetry, personal reflection in addition to sharing tools and action items.

The training began by setting expectations that we would not expect to solve anything in these three hours. I appreciated the acknowledgment that centuries of harm won’t be solved in just one training. This was followed by calling in our ancestors, someone who came before us who we carry in our lives and work. For me it was my paternal grandmother, Ingeborg Keller, who passed when I was just a baby but is my closest familial connection to food production. The summoning of over 130 other names was such a powerful place to start and to acknowledge that the past is present. It also awakened in me the desire to dig more deeply into how those who lived before me have gotten me to where I am now. Who came before you that you want to learn more about? How does their life, personality or values connect to you?

Next, we moved on to a brief but important history lesson to contextualize how our (not broken, functioning just as it was built to) food system came to be. I learned about the Discovery Doctrine and The Tuskegee Institute Movable School established by Booker T. Washington. The Discovery Doctrine is the idea that European monarchies have a right to colonize and claim land in the name of spreading christianity. This notion, upheld by Justice John Marshall in the Supreme Court in 1823 (spoiler alert: Marshall owned land that he would have lost claims to without this decision) is the toxic sludge from which our current food system emerged. This is just one example of our messed up history, but we didn’t only focus on what was wrong with our history. Another big focus of what we learned was the notion of Indigenous and Black joy, resistance and resilience against the system of White Supremacy, like the Tuskegee Institute Movable School. I was in awe that those kidnapped and enslaved had the foresight, imagination and hope to braid seeds into hair, bringing with them the potential to plant a new future. If we let ourselves dream and imagine, what kind of food system could we create?

One of the tools that we were provided was a rubric to evaluate to what extent our organizations are complicit with the culture of White supremacy. Having worked in food nonprofits my whole career, this rubric really illuminated just how far the Central Texas food and farming community has to go. We could all benefit from this kind of critical introspection, and I urge our predominantly White nonprofit community to consider this training and apply the rubric to their work. Then, after finding opportunities for growth, making those shifts in leadership, power and vision. Who is allowed to be seen as a leader? How does current leadership make power or take power in our community?  Equity is more than a buzzword that organizations can drop into a mission statement or a job title; in order to have any meaning at all, it must be anchored in the desire to radically upend how we structure our work. That work will need to happen inside of us, inside of our organizations and inside of our larger communities.

Whether you are acting as an individual, a farm or an organization, here are some action items from Soul Fire Farm that you can explore, reflect on and manifest. Below are the action items that stood out most to me.

  • Reparations: person-to-person reparations
  • Policy: Fairness for Farmworkers (HR 40) and Breathe Act
  • Rematriation: Returning land
  • Solidarity shares: CSA sliding scale option
  • Divest/invest: supporting farms, businesses, organizations, institutions advancing food justice
  • Create good jobs and hire equitably

Before contacting Soul Fire Farm, learn about their work. Register for their Uprooting Racism training. Support the work of Soul Fire Farm.

by Alejandra Rodriguez Boughton

This is part of a series of posts from participants in the Texas Local Food Anti-Racism training by the National Conference for Community and Justice (NCCJ). Together we are creating an anti-racist food system in Texas.

My name is Alejandra Rodriguez Boughton, I’m originally from Monterrey, Mexico, but I’ve called Austin home for the past 12 years. I’m the owner and operator of LA FLACA–an urban farm in southwest Austin that grows global ingredients through sustainable practices for local restaurants. In a previous life, I worked as a corporate banker but I was unsatisfied with corporate life, so I eventually found a purpose in sustainable agriculture, and more recently food justice. 

Both in my time in business and food, I’ve witnessed and experienced pervasive, systematic racism. Many times I’ve been ill-equipped to properly respond to racist incidents in a constructive manner so I’m very grateful for the scholarship I received from the Texas Center for Local Food to attend NCCJ – The National Conference for Community & Justice week-long anti-racism workshop under the expert guidance of Nyaunu Stevens and Kris Wraight.

This training is so worthwhile for anyone looking to be a more effective anti-racist, no matter the color of your skin. From providing an eye-opening history lesson to creating a safe space for hard conversations with a focus on action, community, and healing. It was a transformative experience–now that you know better, you have to do better. I cannot recommend it enough! 

Big thanks to Sue Beckwith from Texas Center for Local Food for getting together a diverse group of professionals in the food industry to take this anti-racist training. Also to the funders of this scholarship the San Antonio Food Policy Board (Leslie Provence, Robert Maggiani), and the St. David’s Foundation. I cannot stress enough the value of this training as we work together to build a more equitable food system and would be grateful for any similar future opportunities.

#localfood #community #antiracism #antiracisteducation #leadership #foodjustice

From our friends at The Counter, this excellent overview of the history of Black farmers and current actions to dismantle racism in our food system.

Farmers market managers take note and count on us at the Texas Center for Local Food to support your shift to a more diverse customer base. “… the recent movement in the U.S. to promote healthier and more sustainable eating by supporting local farmers’ markets among other things was overwhelmingly white. So though there has been a boom in farmers’ markets in recent years — they grew by 76% from 2008 to 2014, and another 6% since then, according to the USDA — they typically serve affluent white populations and too often have erected barriers that discourage farmers and other vendors of color.

Black farmers’ markets work to “redesign the food system”

As our country reckons with our historic systemic and systematic racism, I want to share these links to posts by Chris Newman and Joel Salatin, both farmers in Virginia. I was out a bunch in late 2019 so I missed these at the time they were published.

Some of the comments on Instagram are so sad and just show us how we have a long way to go.. but we are moving forward. Here are the articles I read recently and there are more on the Twitter feeds.

Change begins with each of us. Change in the food system starts with each of us doing our own personal work. For those readers interested in learning more about what you can do to create an anti-racist food system in Texas, please consider the training offer by NCCJ, the National Conference on Community and Justice. The Texas Center for Local Food is honored to be sponsoring nine (9) attendees to the NCCP Anti-Racism training in 2020. Each will be posting a blog entry and we’ll share those here.


Small Family Farms Aren’t the Answer by Chris Newman, a 2020 Castenea Fellow on Heated at Medium

Whining and Entitlement, by Joel Salatin of Polyface farm Instagram feed  https://www.instagram.com/p/CDKI4SBFqfb/