Celebrating Black History Month

This Black History Month, we had the pleasure of connecting with three school food professionals about how school food can celebrate the rich and diverse cultures of Black communities and the African diaspora. We also explore how school food can promote a sense of belonging, dispel pervasive misconceptions, and foster a connection to one’s community.

Why is it important for students from the African and Black diaspora to witness the representation of their culture in school meals?

Kevin: Historically, students from the Black and African diaspora have been underrepresented in most aspects of their school experience. Not seeing ourselves represented by the people who teach us, run the district, or control our futures is a daunting proposition. Not acknowledging or celebrating a culture is a sure way to erase it. So, simply put, it is important to witness the representation of diverse cultures in school menus because doing so allows those cultures to thrive and in turn helps the students to thrive and reach their full potential. 

How does the food culture of Detroit influence the district’s menu planning process?

Kevin: To the extent that we can, we strive to make our menu reflective of the demographic makeup of the city and to reflect the changing culinary scene in the city. While USDA [school food] regulations make authenticity slightly more difficult to achieve, we are fortunate that our staff mirrors the demographic makeup of the city. Whenever possible I look to my staff, local restaurants, and the students for inspiration and guidance on menu items.

Growing up, what traditional dish from your culture would you have appreciated seeing on the school menu?

Kevin: Growing up, my mother made traditional Americana more often than not when she cooked. My story may be somewhat different than others in school food, but I credit school meals with broadening my horizons and getting me more interested in other cuisines. The first time I ever tasted a taco was in school. In hindsight, I would have probably liked to see more African and Middle Eastern foods on the menu, but that is more a function of where I am today, than where I was as a child.

What guidance would you offer to Black students pursuing culinary school with aspirations to become a school food director in the future?

Kevin: I would say that culinary knowledge is a necessity, especially in today’s market with all of the regulations we deal with. However, I think that business and customer service knowledge are equally necessary for a director... The best directors have a great balance of technical and soft skills.

Could you provide examples of African/Black traditional dishes that are thoughtfully integrated into your school menus?

Micha: One of the meals I’m most proud of is our Black History Month meal, which included a full vegan menu: fried chicken tenders, macaroni & cheese, collard greens, and a cornbread muffin. This meal was sourced from an African American chef, Chef GW Chew of Better Chew™ and Something Better Foods Inc. out of Vallejo, California. I was so honored to offer this meal and to witness the students’ response to it. It is a tradition our program and Chef Chew look forward to continuing each year.

How can school food professionals purposefully design menus that contribute to addressing food and mental health disparities within the Black community? 

Micha: That’s an interesting question that requires a deeper conversation but minimally, I do think that it’s much easier in this day and age for African/Black traditional dishes to be included in menu planning as much of our food has been adopted by other cultures already. I think it’s important within any school program that all students have the opportunity to see themselves reflected across all aspects of their school day. 

One of the challenges that some people may have including African/Black dishes include misconceptions that our food isn’t the healthiest, that not everyone will enjoy it, and/or is too complicated. But the realization that our food is [healthy] or can be prepared more healthfully, is more familiar than people understand, and isn’t complicated nor difficult to make helps dispel these misconceptions and provides an educational opportunity around our food and its place on the school food table.  

Reflecting on your cultural background, which meal would you have been delighted to find on the school menu during your childhood?

Micha: One of my favorite dishes that takes me back home to my grandma’s kitchen table is chicken and dumplings - a rich stew that’s comforting and hearty without being heavy. 

Why do you believe it’s important for school nutrition programs to prioritize local procurement and establish partnerships with Black farmers specifically to acquire ingredients for school meals?

Micha: I think this is important on so many levels. Local procurement ensures that local economies can thrive and continue while ensuring farmers and small businesses are able to continue producing small-batch foods that support minimal processing and whole ingredients.

When I consider this question through the lens of supporting Black farmers/small business owners specifically, supporting minority farmers/small business owners allows minorities to build wealth, to teach and show our children the importance of ownership and economic independence. It allows our cultural foods and traditions to move forward and not become something that is discussed as a part of a distant history. School is about educating our youth, providing them with information that will shape their perspectives and perceptions, and assisting them in being more tolerant and open-minded to things different from what they see within their homes. Exposure to different foods should be a part of that educational experience.

In what ways do the meals offered in your district reflect the diverse backgrounds and traditions of the student population, including those from Black communities?

Eric: Sweetwater Union High School District is proud of our commitment to serving dishes that reflect our diverse student population. We feature menu items such as Yassa Chicken, BBQ chicken and items that represent our Latino and Asian population such as Ceviche and Ramen Bowls to name a few.

In promoting farm-to-school practices, how do you involve students in learning about the agricultural history and contributions of Black communities to the local food system?

Eric: This is a great question. As we are building our program many of our discussions have centered around food sovereignty and reclaiming the land. The idea of letting our students know the history and importance of reconnecting to the foundations of a healthy community that owns its own food supply lifts up our work.

Can you share any success stories or feedback from students and parents regarding the positive impact of culturally inclusive meals on the school community?

Eric: When we served Ceviche, BBQ chicken, and shrimp spring rolls we received calls from staff and parents interested in trying these meals for themselves. These items sell out immediately when on the menu. We take this as a sign that the students love them.

During your childhood, which traditional dish from your background would you have liked to find featured on the school menu?

Eric: We haven’t served it yet, but I would love to feature collard greens with smoked turkey. My grandmother made a dish using tomatoes, cucumbers, and red onions with a white vinaigrette that was awesome. 

We also served a cookie from my school days in Chicago. It’s simply known as the “lunchroom cookie” all around Chicago. The students and staff all enjoyed it. I want to get back to pushing the envelope with foods from all cultures, but I love sharing a little bit of mine.

Continuing the Celebration 

As we reflect on Black History Month, it is essential to continue honoring Black history and strides school food professionals within these communities make throughout the year. 

In addition, offering school meals that reflect the cultural diversity of Black students can promote inclusivity and a sense of belonging. It’s crucial to ensure that every child has access to fresh and culturally diverse meals that will help them thrive both academically and physically.