A young volunteer at Shabazz Food Hub Market Days By Susan Richardson The smell of mustard greens sautéed in olive oil with garlic fills the air in an auditorium at Betty Shabazz International Charter School in Chicago. People browse and buy produce and seedlings on a Saturday afternoon. It is Market Day at the Shabazz Food Hub.
Twice a month, hub members come to pick up preordered produce; others shop for greens, millet, papaya, sunflower seeds and other healthy foods. And vendors sell items including homemade bean pies and organic juices, completing the menu.
The food hub is a project of the charter school and Black Oaks Center for Sustainable Renewable Living, an eco-campus and farm in Pembroke Township that seeks to restore the link between African-Americans and their agrarian past, encourage collective economics and promote health and locally grown food. Based in the historically black farming community about an hour from Chicago, the Center sponsors training sessions for students and others, teaching them about composting and growing their own food and the politics and history of food production and distribution.
Shabazz Food Hub is one of two food centers in Chicago sponsored by Black Oaks. The other is run through the office of Dr. Jifunza Wright Carter, who, with her husband, Fred Carter, founded the Center.
“Ideally we want to have hubs that sort of dot the city and in different areas where there is not access to the food,” said Mike Strode, coordinator of the Shabazz Food Hub and parent of a daughter at the charter school.
U.S. consumers are growing more aware of the ills of processed foods and the dangers of a global food delivery system that ships vegetables, fruits and meat thousands of miles from their point of origin. Transporting the food across the globe threatens the environment and also raises food security issues in an age of terrorism and volatile political conflicts.
In African-American communities, access to healthy food has become a public health, social justice and economic rights issue. Studies show the link between access to healthy food and food-related illness. Blacks suffer from diseases such as diabetes and high blood pressure at higher rates than whites, yet are least likely to have a quality grocer in their neighborhoods.
Research from Policy Link, an advocacy organization that works for food justice, reports that 8 percent of African -Americans live in a census tract with a supermarket, compared to 31 percent of whites. A report by Policy Link and the Food Trust recommends developing retail outlets such as farmers’ markets, coops, farm stands, mobile vendors, and other community-supported agriculture programs to help address health disparities and encourage economic development.
At the Shabazz Charter School students are served vegetarian meals and food has long been a part of the educational process, said Strode. Launched in November 2009, the hub makes it easier for parents and the surrounding community to embrace a healthier diet. In addition, the Shabazz Food Hub connects with the school’s African-centered principles, in particular the concept of ujamaa, or collective economics, and the teachings of Maat. The principles are reflected among the volunteers at the Hub, who refer to each other as Baba (for men) and Mama (for women), terms that denote respect, and, most important, community.
Market Day also includes cooking demonstrations that emphasize healthy preparation of healthy food. Like millet with cinnamon, nutmeg and butter, and a new way to prepare chard, with natural peanut butter melted and tossed with tomato and onions. Strode said the market and the demonstrations encourage people to try “foods they are not familiar with.” And show them how good healthy food can taste.