Sean Sherman is foraging ancestral knowledge to decolonize cuisine and culture.
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Back in April, we began hearing horror stories about Covid-19 running rampant through the country’s meatpacking plants. Unwilling to disrupt the flow of cheap meat and profits, industrial slaughterhouses refused to shutter even temporarily, establish social distancing, or furnish their employees with adequate safety gear. Nobody seemed to care about the mostly immigrant workforce—except for their families.
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Over the last 15-20 years, many U.S. natives have added a new dish to their food vocabulary: pupusas. But not everyone understands why these Salvadoran snacks started showing up around major U.S. cities—and how our own government played a role in getting them there.
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Tall Grass Food Box began as a response to the coronavirus pandemic. And it isn’t designed to benefit just one farm: it’s a collective effort to give Black farmers direct access to consumers amidst a global crisis.
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A deep-dive chat with chefs Ann Kim, Jamie Malone, and Christina Nguyen, which is published in print in Vol. 1, No. 1 of Meal Magazine.
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