According to NBCSports.com, Seattle Seahawks quarterback Russell Wilson and singer Ciara have pledged 1 million meals to Food Lifeline and Feeding America in an effort to help keep Americans in need fed in the wake of the COVID-19 outbreak.
To quote the article:
“Obviously this worldwide pandemic, coronavirus, is changing the world, second-by-second, minute-by minute. People are losing loved ones, the elderly and the young, people in between. … So what we’ve decided to do is partner with our local food bank in Seattle, Seattle Food Lifeline, and we’re going to donate a million meals and hopefully make a difference,” Wilson said in a video message.
Wilson and Ciara mentioned people losing jobs in the wake of increasing shut down initiatives in an effort to keep the spread of the virus from proliferating an exponential rates. They’ve already seen friends in the area that work for companies such as Alaska Airlines, the Seattle Sounders – where the pair are part owners – and Seattle Children’s Hospital hit with the effects of the virus.
“We want to encourage every out there to join us in whatever way that you can, big or small,” Ciara said. “Everything makes a difference. Everything that we do together makes a difference and together we will conquer this tough time that we’re going through.”
The Feeding America network of food banks “distributes 4.3 billion meals each year through food pantries and meal programs throughout the United States and leads the nation to engage in the fight against hunger.”
In addition to co-owning entertainment marketing firm D3 Entertainment Group and the Vibe Room recording studio in Nashville with sister Michelle and twin brother Clyde, Kendall Duffie‘s talents also include being a deep sea diver and a vegan chef.
Now, with the encouragement of peers, family and fans like Grammy-winning Gospel legend Yolanda Adams endorsing his delicious vegan creations (see Yolanda Adams’ reaction to Duffie’s cuisine below), Duffie is set to unveil a new dining experience in his hometown of Nashville, Tennessee–Deep Sea Vegan.
On June 15, Duffie will launch his Deep Sea Vegan brand with a special pop-up restaurant event to be held at East Nashville’s trendy BE-Hive Vegan Store & Deli, located at 2414 Gallatin Avenue. The BE-Hive will close its regular service at 4 p.m. CT that afternoon, and two hours later, the venue will be transformed into Deep Sea Vegan. From 6 p.m. to 9 p.m. CT, diners will be treated to some of the tastiest food on the planet.
“I’m not trying to convert people to veganism,” Duffie notes. “But I am trying to educate people about the health benefits of a plant-based diet. And I’m trying to dispel the myth that a vegan diet is not tasty. There are literally thousands of edible plants, with an incredible variety of tastes and textures. And best of all, the food is delicious!”
Duffie started his own journey toward a vegan diet for health reasons. “I had gained a lot of weight, my blood pressure was through the roof and my cholesterol was way too high,” he confesses. “I realized I needed to pursue a healthier lifestyle. I started eating a vegetarian diet, then went vegan. My cholesterol dropped, my blood pressure leveled out, and I lost weight–all very positive things.”
Duffie, a certified advanced deep sea diver, develops his own vegan recipes, many of them replicating the taste and texture of his favorite seafood dishes including such items as his “Deep Crab Burger” and “Deep Sea Fish Sandwich.”
“I’m pretty creative, so I decided to combine my passions–that’s how Deep Sea Vegan was born,” he says. “I decided to make it a pop-up restaurant because I’m a busy guy. I travel a lot for business, so the concept of a pop-up restaurant just made so much sense to me. It avoids the requirement for a fixed, brick ‘n’ mortar establishment, and allows me to be flexible on when and where I want to ‘pop-up.'”
“I look forward to seeing everyone on June 15 for the Nashville launch of Deep Sea Vegan,” says Duffie. “It will set your tastebuds free!”
For more information on Duffie, Deep Sea Vegan, and the Deep Sea Vegan pop-up restaurant in Nashville on June 15, 2019, go to Facebook (deepseavegan), Instagram (@deepseavegan) or the website deepseavegan.com.
BIRMINGHAM, Ala. — It’s just before 2 p.m., the end of a workday that began at 5:30 a.m. for Dolester Miles, a self-taught pastry chef who, in May, was named the best in the nation by the James Beard Foundation. Wearing a spotless white bib apron over an equally spotless chef coat, with sleeves neatly rolled above her elbows, she stands in the compact kitchen of Bottegarestaurant, deftly smoothing a thin layer of whipped cream frosting on a towering, three-layer coconut pecan cake.
She flicks her offset spatula all the way around where the top and sides meet, employing rote precision born of three decades of experience to create a crisp, perfect edge. After she coats the cake with toasted coconut, it’s ready to be picked up by a patron waiting to pay $80 for it, plus tax. Anyone who has eaten that cake, which yields 14 slices, knows two things: that it’s worth every penny, and that the last crumb of it will be snatched up and savored like the last word of a great novel.
Miles, who goes by Dol, oversees a staff of four and the baking production of the four restaurants owned by chef Frank Stitt and his wife, Pardis, including their fine-dining flagship, Highlands Bar & Grill.
In addition to the coconut pecan cake, Miles’s fruit cobblers with flaky biscuit tops, her lemon tarts with swirls of caramelized meringue and her silken panna cottas are legendary in Birmingham. She handles with alacrity the array of Southern, Italian and French favorites found on the menus of the Stitts’ restaurants. A prep list 44 items long on the Thursday before Labor Day revealed the breadth of her work. Production included: chocolate pots de crème; citrus shortbreads; hamburger buns; pizza dough; buttermilk tarts; batches of ice creams, sauces, fig jam and frangipane (an almond-based tart filling); polenta cakes; and crème caramels.
Miles was one of 20 semifinalists in the Beard Foundation’s Outstanding Pastry Chef category for five years running, and among its five finalists for the past three years. The awards gala at Chicago’s Lyric Opera House was a celebratory one for the Stitts, too. After being nominated for 10 consecutive years as the nation’s Outstanding Restaurant, Highlands won. The first time Miles was a finalist, she couldn’t believe it.
“I never really understood how the Beard thing goes, how you get nominated and all of that and, you know, from being down South, from Alabama! Most of them be from New York, California, Chicago — all those big places,” she said. “But to be nominated from all the way down here? That was amazing.” (Miles’s fellow 2018 finalists were from New Orleans, Minneapolis, Chicago and Los Angeles.)
Three graduates of historically black colleges and universities (HBCUs) are bringing a stylish take to a trendy craft beer bar in New York’s historic Harlem neighborhood. On June 9, owners Kevin Bradford, Kim Harris and Stacey Lee officially opened the doors of Harlem Hops to the public, making the establishment the first craft beer bar in Harlem to be 100 percent owned by African-Americans.
Harlem Hops sits nestled in the heart of Harlem at 2268 Adam Clayton Powell Jr Blvd., a bustling street alive with independently owned businesses, convenient stores, curious neighbors and schoolchildren counting down the days until summer vacation begins. Walking into the bar gives the feel of everything Harlem embodies: a cozy, close-knit community where everyone is welcome.
“We want Harlem Hops to be Cheers for a lot of people in the neighborhood,” Harris said. “We want it to be the safe haven where you can just come and learn about something different.”
The vision of Harlem Hops began for Harris, a graduate of Clark Atlanta University, nearly five years ago. Born and raised in Harlem, Harris appreciated her neighborhood, but good beer was hard to find. Her quests to drink beer she enjoyed included traveling to Brooklyn to get it.
“I thought, there’s something missing here,” Harris said. “And that’s when it came to me that we should do a beer bar in Harlem. That’s was one of the reasons I thought about it.”
At the time, Harris had been in what she described as a distressed partnership with another business. But upon meeting with restaurant consultant Jason Wallace, Harris learned there was another entrepreneur who shared a similar vision for a craft beer bar. Bradford, a graduate of Hampton University, had the same problems as Harris when it came to finding good beer. Originally from Detroit, Bradford would find himself bringing beer back from his hometown to New York.
“I like good beer, and I couldn’t really find good beer above 125th. To tell you the truth, even above 110th,” Bradford said. “I had to travel to Brooklyn. I had to travel these far distances to get beer I liked. I think back in 2011 or 2012, New York was not really the beer center of the East Coast. Now, New York is pretty much on the map for craft beer. I live in Harlem and I wanted to open a bar in my neighborhood, but the zoning was residential. I could not have a commercial space in my property. That’s when Jason Wallace introduced myself and Kim and I was like, this is it.”
The two met near the end of 2016 and agreed that they could make the partnership work. Harris also ran her ideas past Lee, a fellow graduate of Clark Atlanta University and a trusted entrepreneur Harris had worked with in the past. Lee was more than happy to hop aboard and invest in the business.
“When Stacey came on board, she kind of made us whole in terms of all the bits and pieces,” Harris said. “I have business sense, Kevin is focused on the beer and Stacey brings in the creativity and helps me keep my thoughts together. We’re all married to each other. We love each other. It’s the perfect combination.”
Before long, ideas and concepts of what Harlem Hops could and should be began to fly. The three worked feverishly together to figure out everything from color schemes to beer to food menus. For decor, the group enlisted the help of designers. Matte black and copper would serve as the theme throughout the bar, and Harlem — whether it was in words, light-up messages or a marquee hanging from the ceiling — would be fully represented.
“Luckily, we all had the same style,” Harris said. “We wanted clean lines. We wanted something simple. Something that was a combination of typical beer, but Harlem. Harlem is high-end and upscale, and that’s what we wanted to do. We wanted to bring in some industrial aspects of a beer bar, but we wanted to make it sexy for everybody.”
Mellody Hobson climbed another rung on the ladder of success in the Fortune 500 business world, as she solidified her role on Starbucks’ board while holding down two other top board memberships. Few African-Americans have multiple board membership on the nation’s wealthiest companies.
Starbucks’ board of directors on Monday appointed Hobson as its vice chair shortly after longtime chairman Howard Schultz announced his retirement, the company said in a statement on Monday.
Hobson’s promotion to the number two position came as Starbucks has been in the throes of damage control following a high-profile episode of racial profiling when two Black men were arrested at a Philadelphia store in April because they didn’t order anything. Last Tuesday, the company closed 8,000 stores nationwide for an afternoon of anti-bias training.
Fortune 500 boards are dominated by white men, but Hobson, who has served on Starbucks’ board since 2005, has defied the odds. JP Morgan Chase & Co. also appointed her to its board and she has been on Estee Lauder‘s board since 2004.
Still, African-Americans have made small gains in diversifying corporate boards. Black men increased their boardroom presence by 2 percent and Black women by 18.4 from 2012 to 2016, according to a multi-year study by the Alliance for Board Diversity (ABD).
The ABD report found that Blacks had the highest rate among all demographics of serving on multiple boards, which falls right in step with Hobson’s professional achievements, according to Ronald C. Parker, ABD’s chairman.
It’s an indication “that companies are going to the same individuals rather than expanding the pool of African-American candidates for board membership,” Parker told the New York Times last year.
Starbucks locations across the U.S. are closed today for the “unconscious bias” training mandated throughout the company in the wake of the wrongful arrests of two black men in a Philadelphia Starbucks this April. So to find (and perhaps fall in love with) a black-owned cafe in your town, click on either link below:
OAKLAND, Calif. — Even by the standards of the Bay Area, where sourcing local, organic chicken feed is seen as something of a political act, the spectacle of 30,000 fruit and nut trees being tended by formerly incarcerated orchardists is novel.
The green thumbs are there because of Planting Justice, a nine-year-old nonprofit that combines urban farming with environmental education and jobs for ex-offenders. From its headquarters in a pair of salvaged shipping containers on a dead-end street in East Oakland, Calif., Planting Justice has forged a trail in which revenue-generating businesses help subsidize the group’s core mission: hiring former inmates, many from nearby San Quentin State Prison, and giving them a “family sustaining” wage, along with health benefits and a month of paid leave annually. About half the total staff of 30 have served time in prison.
Two years ago, the group’s founders — Gavin Raders, 35, and Haleh Zandi, 34 — established an orchard on a weedy, vacant lot in this area of stubborn poverty, where the pruning is serenaded not by birds but droning trucks from the adjacent freeway. Planting Justice’s Rolling River Nursery now sells and ships some 1,100 varieties of potted trees and plants — among them, 65 different kinds of pomegranates, 60 varieties of figs, and loads of harder-to-find species such as jujubes (Chinese dates), Japanese ume plums and rue, an aromatic herb used in Ethiopian coffee. Signs warn visitors that they have entered a pesticide- and soda-free zone.
Though still young, the organic orchard generates roughly $250,000 of Planting Justice’s yearly $2 million operating budget. Another $250,000 comes from an edible landscaping business, in which roving horticulturalists hired by well-off clients install beehives, fruit trees, chicken coops, massive barrels for harvesting rain water and “laundry to landscaping” systems that funnel used washing machine water into the garden. The money helps subsidize pro bono edible landscapes in low-income neighborhoods.
In addition, there are the 2,000 or so “subscribers” who make monthly pledges to Planting Justice, which brings in another $450,000 annually, and grants from a variety of nonprofit organizations, among them the Kresge FreshLo program, the Thomas J. Long Foundation and Kaiser Permanente’s community benefit programs.
Planting Justice cultivates metaphors along with the food. “We’re composting and weeding the things in our lives we don’t need and fertilizing the parts of ourselves we do need,” Mr. Raders explained, sitting on a eucalyptus stump.
According to the Chicago Sun Times, Starbucks Coffee announced a new policy yesterday that allows anyone to sit in its cafes or use its restrooms, even without buying anything. The new policy comes five weeks after two black men who hadn’t bought anything were arrested at a Philadelphia Starbucks. Company executives have said its previous policies were ambiguous, leaving decisions on whether people could sit in its stores or use the restroom up to store managers. Starbucks now says it has instructed workers to consider anyone who enters its stores a customer, “regardless of whether they make a purchase.”
The company said anyone can use its cafes, patios or restrooms, but noted workers should still call the police if someone is a safety threat. “We are committed to creating a culture of warmth and belonging where everyone is welcome,” Starbucks said in a statement.
The two men who were arrested April 12 in Philadelphia were awaiting a third person for a meeting. One of them was denied use of a restroom because he hadn’t bought anything. A worker called police, and the men, Rashon Nelson and Donte Robinson, were arrested. They spent hours in jail before they were released. The incident, video of which was posted on social media, was a major embarrassment for the coffee chain.
DMG Foods, which is named after the organization’s promise of “doing the most good,” opened in northeast Baltimore with the goal of providing local residents with nutritious, low-cost food as well as nutrition guidance, meal planning and job training. “If this works, Baltimore wants us to open two or three more stores,” Maj. Gene A. Hogg, the Salvation Army’s Central Maryland area commander, told HuffPost on Monday.
The store, which has an on-site butcher and deli, as well as prepared meals and salads by Maryland’s Food Bank, is in a former Salvation Army warehouse that was renovated to offer what Hogg described as “that upper-end grocery store experience” at affordable prices. Inside, it’s bright and spacious, he said, and it features food samplings, recipe ideas, cooking demonstrations and visits by guest chefs and city health department nutritionists.
Because it’s across the street from an elementary school, it also allows parents to pick up or drop off their children and shop for their family’s meals in the same trip, Hogg said. Previously, he said, people would have to travel more than a quarter of a mile to find a grocery store or market, which fits within the city’s definition of a food desert. The definition also includes more than 30% of the surrounding households having no vehicle access and the medium household income at or below 185% of the federal poverty level. “The idea is to strengthen the family table,” he said. “We want to do more than just sell groceries.”
Baltimore Mayor Catherine Pugh attended the store’s opening ceremony to cut the ribbon. She encouraged the Salvation Army’s efforts. “This serves as a beacon for the rest of this community. If we can do this here, we can do this in other parts of the city,” she said, according to local station WJZ.
In addition to providing fresh food, the store will also offer a workforce development program that will help train prospective employees. It will also have special offers and discounts for those who are part of the federal Supplemental Nutrition Assistance Program, also known as food stamps. Any money that is made from the operation will be donated to Catherine’s Cottage, a local facility run by the Salvation Army that offers support to human trafficking survivors, Hogg said. “What we’re trying to do is create an environment where the community feels welcome and where they’re engaging for the betterment of their community,” Hogg said.
The Baltimore store is considered the Salvation Army’s test site. It hopes to open more stores around the country if this one succeeds and there is eagerness among outside communities to get involved. Thus far, Hogg said, he’s received calls from around the world inquiring about their efforts.
“We think that we’re going to be successful, but you can’t make any judgment calls after four days of work.”
Angela Means made it in entertainment. She walked runways for Jean-Paul Gaultier and Betsey Johnson, did stand-up and opened for Chris Rock, Jamie Foxx and Sinbad, and appeared in the Nickelodeon show Cousin Skeeter and the movie Friday. (She’s Felicia.)
If you already think she sounds like a Renaissance woman just from that, check this out: She’s currently unleashing her creativity at the King’s Donuts on Crenshaw Boulevard in the Jefferson Park area of Los Angeles. Means is using the kitchen there to operate a plant-based restaurant called Jackfruit Cafe.
“All I can say is that the spirit led me. And now I have a vegan cafe in the ’hood.” That’s the short version. The longer version involves a lifetime love of cooking, a football-playing son (soon-to-be pro athletes eat so much food) and a family tragedy that jump-started Means’ interested in health.
Although she always loved to cook and enjoyed plant-based cuisine — she was vegetarian as a kid, and is now vegan — she’d never considered combining these two passions professionally until several years ago. She had stopped pursuing acting roles when her son was born so she could focus on raising him; when he got older, she started experimenting with cooking gigs. With no prior professional experience, she got hired as a personal chef and then moved on to preparing her own line of raw puddings and desserts. She started selling them at RAWkin Juice in Burbank, where she’s now a shareholder.
Last year, Means stumbled upon King’s Donuts. The space wasn’t even for rent, but she felt like it was meant to be hers. Her instincts panned out, and she opened Jackfruit Cafe on Sept. 1.
Means reports a pretty warm reception right off the bat. “People were like, ‘Oh my God, thank you. Where have you been?’” she says. “People are waking up now, watching films like What the Health. A lot of younger people are getting their older relatives to come in.”
Means describes her cuisine as soul food, and it has global influences. The Thai green curry jackfruit is rich with coconut milk and garlic and galangal. There are Jamaican jerk flavors and plays on Korean barbecue. If you’ve never had jackfruit, know that, despite the name, it doesn’t have to be sweet. When canned and brined, it’s perfect for savory dishes and shreds very much like pulled pork or crab. (There’s a cornmeal-crusted vegan fish cake on the menu that is a standout. It comes with a side of tartar sauce — vegan, of course.) You can get the jackfruit in tacos, slathered in hot sauce and slaw, or with rice and beans and collards. Prices hover around $9 for most plates.
When asked how she came up with the jackfruit concept, Means says, like so many other adventures in her life, it came to her. Now 54, she often works 13- to 14-hour days, seven days a week. (Her schedule happily fits around that of the doughnut maker, who comes in for the night just as she’s closing up.) Jackfruit Cafe is currently a one-woman show, but Means plans to bringing on prep help after the new year.
She says she couldn’t be happier. “I leave here and I can’t wait to get back. I love what I’m doing.”
2959 Crenshaw Blvd., Jefferson Park, Los Angeles, CA; (818) 694-3050, jackfruitcafe.com.