Brilliant interview with Karen Washington as she breaks down the institutions and words that deflate the potential of our food work. I agree whole-heartedly with her assessment that the term food desert does not describe the actual problem that communities face. I remember when a local academic dismissed it some years back but only substituted the term food swamp because as he said, it is not a lack of food that is the issue, but a swamp of bad food choices. I thought then well maybe that’s slightly better but it still doesn’t define the issue.
In contrast, the term food apartheid is properly defiant and active. Apartheid is the system of segregation, most often based on race, and as such does describe the structural issues with food, in consumption and production, in rural, urban, and suburban places. The solution includes food sovereignty (and health to be understood as the most important type of wealth), but of course in the US, the structure of sovereignty and self-care has been entirely warped by our corporate food structure and our statist political structure.
It is hard for many, but it is vital that all people see the food apartheid that has always been present in the US for people of color and now stretches to every community. How to see? Look down: note the rolls of fat and the chronic illnesses inside; look around: see the lack of actual food growing in your public spaces and neighbors’ yards; look to City Hall and your state capital: see the policies that discourage or criminalize the production and sale of good food by neighbors. Once made, these observations can lead to action and unity and should become the core of our messages as farmers market leaders.
From the Karen Washington Guardian interview.
The conversation around actual food value is a conversation that we don’t have in low-income neighborhoods, regardless if they’re black or white, rural or urban. But things are changing. People are talking more than ever about food. It’s such a major shift, so you’re seeing major corporations offering different options, like fast-food chains offering salads. The consumer is starting to understand the relationship between food and health. It’s also happening in low-income communities. The rise in school gardens impacts children and they shift their parents’ perspectives. In my neighborhood, every year, we have a block party and they don’t serve soda anymore. The kids are asking for water! Education is working.
I think that food activists who see the work they do as truly measurable in terms of justice or of successful resistance to the dominant system are most likely to achieve actual change and will find themselves less frustrated by small disappointments and failures in their daily work. I also think that those food activists who see their work as organizing -and who see organizing as leadership development at the grassroots level – are also more likely to find allies and to be good allies, which to me is the primary goal of creating public entities like farmers markets or non-profit organizations.
I’ll leave the last words for agricultural leader LaDonna Redmond who eloquently said in the foreword to Professor Monica White’s Freedom Farmers:Agricultural Resistance and the Black Freedom Movement:
While the white movement describes my community through a deficit model, Monica’s work describes agriculture as a site of resistance…The book is a conduit of those stories and memories that restore our dignity. I hope it will forever remind us that we are people of this land.