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Salimatu Amabebe's Pop-Ups Center and Celebrate the Black Community


Years ago, Salimatu Amabebe almost left the food world entirely. After working as a line cook in kitchens, they weren’t sure they could find a space that allowed them to live a healthy, fulfilled life. “It took me a while to understand that [cooking] was something I wanted to do as a career path, because I worked under people who were deeply unkind to me in a personal sense,” they say.
Amabebe, 29, realized that if they made their own space, things could be different. These would be spaces where everyone is treated with respect spaces filled with Black chefs and Black customers, honoring Black artists. That was the starting point for Black Feast, a dinner series they launched in Portland, Oregon, in 2016, where the poetry, books, or music of a Black artist set the tone and inspired the dishes for the evenings, which also take place in California’s Bay Area and in New York City. ....

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Eater New Guard Awards 2021: 11 Food Industry Leaders Using Food to Do Better


Meet the inspiring leaders using food to challenge conventions, empower their communities, and make positive change.
America’s food culture is at a turning point. Pandemic-related shutdowns proved just how fragile the restaurant ecosystem has always been, while last summer’s protests put a spotlight on the work still needed to dismantle white supremacy in all aspects of American life, especially in an industry built on a history of racism and inequity. And addressing hunger, an everyday reality for millions of Americans, became even more urgent as food banks struggled to keep up with the overwhelming need due to the pandemic’s devastation of the economy. ....

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The Pop-Up Dinners Celebrating the Diversity of Black Cuisine


Soul food and Southern food are undeniably rooted in the African-American experience, but Black food in America can’t be defined by just these two categories. The movements that mark the African diaspora mean that Black culinary influence in this country is much farther ranging: Enslaved Africans brought with them crops and agricultural skills, which they adapted to the American South; later, African Americans migrated north and west, taking the culinary traditions they developed in the South to these regions, shaping culinary styles across the country. More recently, immigrant communities from Africa and the Caribbean have brought ingredients and techniques to cities like New York and Miami, adding even greater diversity to the landscape of Black food in America. ....

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