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Welcome to the Afros and Knives podcast, an interview podcast that celebrates the Black women working and leading in food, wine, and hospitality.
Resources
Whetstone Magazine debuted in the spring of 2017 with the mission of championing food to expand human empathy. Whetstone works with a team of global creatives representing over a dozen countries. As a minority-owned publisher, we’re proud to say this venture is led by a team of women and people of color. We believe that diversity isn’t just noteworthy, it’s what makes our work so essential. When the gatekeepers are diverse, so too are the stories, its tellers and their experiences. This diversity accelerates our collective knowledge and empathy. Whetstone is unequivocally and gratefully a better publication because of it.
A collection of resources used during the FSNE Racial Equity Challenge. Topics range from Overviews of Race and Racism to Food Systems Specific to Conversations with Children and more.
In solidarity with the Black Lives Matter movement we have compiled a list of resources amplifying Black chefs and food producers, Black-owned businesses, and organizations helping the food insecure during protests and COVID-19.
Stories
By developing seeds that are known to work here, High Mowing fills an important niche in Vermont's food system.
The fact that chefs and farmers are like ships passing in the night is one reason why the Vermont Fresh Network has been invaluable in fostering chef-farmer relationships in Vermont.
Tony Brault has cut things all his life, everything except his own hair, and he’s so busy lately, he hasn’t gotten around to letting someone else at it.
The Farms Program, a nationally recognized farm business incubator, has supported the growth of dozens of farms since 1990.