Podcasts about devita davison

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Preeti and Devita talk about growing up in an empowering black space, why she founded FoodLab Detroit coming out of the economic crisis of 2008, and the favorite dish that she will never be able to eat again, breakfast at her grandma's house.  For more from Devita:Instagram: @devita_davisonTwitter: @DevitaDavison FoodLab DetroitWebsite   |   Instagram   |   More AboutYou can find Preeti:Twitter   |   Instagram   |   Website Produced by Copper & Heat

This week’s episode is an excerpt from Conversations on Food Justice, a collaboration between Share Our Strength and the Aspen Institute’s Food and Society Program designed to examine the roots and evolution of the food movement and how it intersects with race and class, as well as health, educational, and environmental inequities. Human rights activist, poet, educator, Black Panther leader and former political prisoner Ericka Huggins and FoodLab Detroit Executive Director Devita Davison share their thoughts on the history of the food justice movement and the systemic inequalities that stand between a hungry child and healthy meal. “There is a Somalian proverb that says, ‘poverty is slavery,’” says Huggins. “These inequities are in every institution of society because it was set up intentionally.” Davison recalls the collective memory of her family who endured the Greenwood Food Blockade. “We cannot free ourselves until we feed ourselves,” she says.

“When I think about the movements that Black women have given us and have sustained just in this generation, I have to wonder why is it that people don’t listen to and follow Black women?” asked FoodLab Detroit Executive Director and co-founder of FoodLab Sydney Devita Davison, citing Black Lives Matter, Black Girl Magic, Free Our Girls, Say Her Name, Me Too, misogynoir, self-care, and intersectionality. Devita joins host Tiffani Rozier for the final episode of the Afros + Knives miniseries. Tune in to hear Devita discuss her life as a first-generation Detroiter, how Hurricane Sandy inspired her to return to her roots, and her work at the FoodLab, where a community of local culinary entrepreneurs is committed to dismantling racism within the food system. “For me, it is more important for our work to be guided by the voices of the people whose bodies sit at the intersection of oppression,” says Devita. “When those bodies become free, we all become free.” You can follow Devita’s work at @foodlabdetroit and foodlabdetroit.com and you can find her on Twitter at @devitadavison. Host Tiffani Rozier can be found at @cheftiffanirozier and @afrosandknives. Be sure to subscribe to and support Afros + Knives wherever you listen to podcasts.Thank you so much to Traeger Wood Fired Grills and GLOBAL Cutlery USA for sponsoring this episode. In support of Afros + Knives, Traeger has also made a donation to support Kia Feeds The People, an initiative by  @kiacooks to fight hunger and food apartheid by supporting the Black and QTPOC community in Brooklyn. And GLOBAL Cutlery USA has donated knife kits to the seniors at Food and Finance High School, New York’s only culinary-focused public school, to use for their internships and work-study programs.

Listen now | Talking food justice, labor activism, Detroit, and more. This is a public episode. Get access to private episodes at www.aliciakennedy.news/subscribe

REPLAY: FoodLab Detroit's Executive Director Devita Davison helps small businesses come into existence, leading a dynamic incubator and accelerator program for nearly 200 local members. But what happens when those businesses are all threatened at once? Listen in as Devita gives a dynamic, full-throated and must-hear master class on how to organize, how to generate hope and vision and why Detroit is uniquely positioned to help heal a suffering nation. **THIS EPISODE ORIGINALLY RAN ON MARCH 25. https://foodlabdetroit.com

In her work as the Executive Director for FoodLab Detroit, Devita Davison has been laser-focused on making sure that residents of her beloved city have access to and equity in the systems that bring healthy food to their tables. In the era of COVID-19, with Black and brown people bearing the brunt of the illness, this public scrutiny and solution seeking is more important than ever. Davison took the time to sit down with Food & Wine Senior Editor Kat Kinsman to talk about why she uses the term "food apartheid" rather than "food desert," reclaiming farming in the Black community, and why a life of service is in her blood. Note: This was recorded several days before the George Floyd protests began which is why the conversation does not explicitly address them.  FoodLab Detroit https://foodlabdetroit.com/ Follow Devita Davison @devitadavison The F&W Pro Guide to Coronavirus: What Restaurants Should Know https://www.foodandwine.com/news/coronavirus-restaurant-guide-fwpro The F&W Pro Newsletter https://www.foodandwine.com/newsletter-sign-up

Episode 8 of At the Table is with Devita Davison, Executive Director of FoodLab Detroit, a nonprofit business support organization that helps to incubate and accelerate food businesses that want to be part of a good food movement.In this conversation, Devita speaks to the fundamental reasons why the restaurant industry is currently in crisis, including, and most importantly, the fact that the industry is propped up on the backs of our most vulnerable workers. According to Davison the Coronavirus has only exposed this "ugly underbelly".Devita also explains how class and race are both factors of whether or not a restaurant will succeed or fail during this time and hopeful ways in which the community has banded together in order to come back stronger and more sustainably.  Watch the online video version here: https://www.mofad.org/episode-8?_ga=2.51530412.484154044.1589123193-892082491.1570804996&fbclid=IwAR1k6F4_lz_fGyp_EvfiCHuvehu_mai4R5OdYFUEV_T3oAB-3pmImfmf8U8Food Without Borders is powered by Simplecast.

It's often said that the Coronavirus does not discriminate. This is true, but how the virus affects communities varies depending on the resources a community has access to and what that community has historically faced. This is especially true in Detroit, where, according to CNBC, "African Americans make up about 14 percent of Michigan's population, but 33 percent of its coronavirus cases and 40 percent of all COVID-19 deaths." In this special episode, we welcome back co-founder and former co-host Zahir Janmohamed. He interviewed three fellow Michigan residents: Serena Maria Daniels, of Tostada Magazine, about food shortages created by COVID-19; Martina Guzmán, of Wayne State University, about how thousands of Detroit residents still don't have access to running water; and finally, Devita Davison, about how this pandemic is disproportionately affecting black-owned businesses and how Detroit, as it always does, will fight back.  Produced by Zahir Janmohamed, Stephanie Kuo and Juan Ramirez. Music by Brad Turner and Blue Dot Sessions.

FoodLab Detroit's Executive Director Devita Davison helps small businesses come into existence, leading a dynamic incubator and accelerator program for nearly 200 local members. But what happens when those businesses are all threatened at once? Listen in as Devita gives a dynamic, full-throated and must-hear master class on how to organize, how to generate hope and vision and why Detroit is uniquely positioned to help heal a suffering nation.

Mika gives her take on a new local restaurant with a name and signature dish that harkens back to Historically Black Southern Food Culture. Devita Davison - https://youtu.be/vKGxMnAlMWE New Yorker Magazine - www.newyorker.com/magazine/2019/02/04/the-family-business-that-put-nashville-hot-chicken-on-the-map New to the Pod, check out this previous episode: bit.ly/ImmigrantDetentionInChas Please Favorite, Share, Rate and Subscribe! We run on love & community support: bit.ly/SupportCAN , $mikagadsden on CashApp Get exclusive content by supporting this podcast via Patreon: patreon.com/ChsActNet Follow the Charleston Activist Network on Social Media: FB: @charlestonactivistnetwork IG: @charlestonactivistnetwork Twitter: @ChsActNet Email Mika: Tamika@charlestonactivistnetwork.com Website: www.charlestonactivistnetwork.com

We're in Detroit for our 50th episode! And we're talking about the city's enduring food legacy. While a lot of food media often likens Detroit's food scene to a "Renaissance" of sorts, led predominantly by white chefs from the suburbs, the truth is it never went anywhere. People of color have been on the ground from day one, continuing to build upon generations of black and brown entrepreneurship, farming and food activism. And those Detroiters have been the ones who've refused to give up on Detroit – even when it seemed the rest of the world had. In this narrated piece, Zahir sits down with three Detroit food icons: Devita Davison, executive director of FoodLab Detroit; Malik Yakini, founder of the Detroit Black Community Food Security Network; and Serena Maria Daniels, esteemed food writer who launched Tostada Magazine.  We've only just scratched the surface, but now that Zahir lives in Michigan, you can count on many more episodes out of Detroit. We can't wait!  Produced by Stephanie Kuo. Music by AF the Naysayer, Blue Dot Sessions and Loyalty Freak Music.

There's something amazing growing in the city of Detroit: healthy, accessible, delicious, fresh food. In a spirited talk, fearless farmer Devita Davison explains how features of Detroit's decay actually make it an ideal spot for urban agriculture. Join Davison for a walk through neighborhoods in transformation as she shares stories of opportunity and hope. "These aren't plots of land where we're just growing tomatoes and carrots," Davison says. "We're building social cohesion as well as providing healthy, fresh food." Hosted on Acast. See acast.com/privacy for more information.

Quelque chose d'incroyable pousse dans la ville de Detroit : une nourriture saine, accessible, savoureuse et fraîche. Devita Davison, cultivatrice intrépide, nous explique de manière déterminée la façon dont le déclin de Detroit et ses conséquences en font en réalité un endroit idéal pour l'agriculture urbaine. Joignez-vous à elle pour une promenade à travers les quartiers en transformation tandis qu'elle partage des exemples d'opportunité et d'espoir. « Ce ne sont pas des lopins de terres où nous faisons seulement pousser des tomates et des carottes, raconte-t-elle. Nous construisons une cohésion sociale tout en fournissant une nourriture saine et fraîche. »

Da wächst etwas Wunderbares in Detroit: Gesunde, erreichbare, leckere, frische Lebensmittel. Die urbane Farmerin Devita Davison erklärt in einem temperamentvollen und mutigen Vortrag, wie das verfallende Detroit ideale Voraussetzungen für urbane Landwirtschaft bietet. Begleiten Sie die Vortragende auf einem Spaziergang durch sich verwandelnde Nachbarschaften, während sie die dort entstandenen Geschichten von neuen Chancen und Hoffnung erzählt. "Das sind nicht nur Landstücke, auf denen wir einfach Tomaten und Karotten pflanzen, wir bauen gesellschaftlichen Zusammenhalt auf und versorgen alle mit gesunden und frischen Nahrungsmitteln.", so Davison.

Hay algo increíble que crece en la ciudad de Detroit: los alimenos sanos, accesibles, deliciosos y frescos. En una animada charla, la audaz agricultora Devita Davison explica cómo hacer que la decadencia de Detroit se convierta en un lugar ideal para la agricultura urbana. Únase a Davison para pasear por barrios en transformación mientras comparte historias de oportunidades y esperanza. "Estas no son parcelas donde cultivamos tomates y zanahorias", dice Davison. "Estamos construyendo cohesión social y brindando alimentos frescos y saludables".

Há algo incrível crescendo na cidade de Detroit: comida saudável, acessível, fresca e saborosa. Em uma palestra corajosa, a fazendeira destemida Devita Davison explica como as características tornam a ruína de Detroit um ponto ideal para a agricultura urbana. Acompanhe Davison numa caminhada pelos bairros em transformação, enquanto ela compartilha histórias de oportunidades e esperança. "Não estou falando de pequenos lotes onde só plantamos tomates e cenouras", diz Davison. "Estamos construindo coesão social bem como fornecendo comida fresca e saudável."

디트로이트시에서 놀라운 일이 벌어지고 있습니다. 건강하고, 누구나 접할 수 있고, 맛있고, 신선한 음식물이 자라고 있습니다. 불굴의 농부인 데비타 데이비슨은 이 힘찬 연설을 통해 어떻게 디트로이트의 낙후된 지역이 도시농업에 매력적인 장소가 되었는지 알려줍니다. 그녀와 함께 변화된 디트로이트를 둘러보고 기회와 희망에 관해 이야기를 나누어 보세요. 그녀는 이렇게 말합니다. "이 땅들은 단순히 토마토와 당근을 재배하는 공간이 아닙니다. 우리는 사회적 단합을 형성하며 건강하고, 신선한 음식을 제공하고 있어요."

There's something amazing growing in the city of Detroit: healthy, accessible, delicious, fresh food. In a spirited talk, fearless farmer Devita Davison explains how features of Detroit's decay actually make it an ideal spot for urban agriculture. Join Davison for a walk through neighborhoods in transformation as she shares stories of opportunity and hope. "These aren't plots of land where we're just growing tomatoes and carrots," Davison says. "We're building social cohesion as well as providing healthy, fresh food."

Passionate conversation about transforming communities and businesses through radical relationship building at Foodlab Detroit.