Eatwell Exchange, a nonprofit dedicated to food justice, held the first of a multi-session family gardening and cooking cohort event series on Oct. 18, in partnership with Dunns Overtown Farms.
Food insecurity in Overtown is driven by factors like nearby gentrification and the lack of full-service grocery stores in the area. Major grocery chains are reluctant to open in Overtown due to profitability concerns, making the community a food desert. According to a research study by the National Library of Medicine, disenfranchisement and socioeconomic deprivation have been identified as fundamental causes of health issues and disease in Overtown.
Eatwell Exchange program director Ashley Carter is a registered dietitian. Only 2.6 percent of registered dietitians are Black or African American, according to a diversity study by dining management company Unidine.
Ashley Carter is a registered dietitian and community advocate born and raised in Liberty City.
(Elisabeth Campbell for The Miami Times)
Carter emphasized that ZIP code is a better predictor of lifespan than genetic code. She highlighted the importance of consuming healthy foods to prevent diseases like high blood pressure, comparing the body to a well-oiled machine that functions better with good fuel.
”I grew up in Liberty City, not too far from here,” said Carter. “When you grow up in a community like that, and you don’t have access to fresh fruits and vegetables, you’re not as likely to eat them. Instead, you’re bombarded by fast food places, liquor stores, and corner stores.”
Urban farming is a rapidly growing sector that helps contribute to sustainability, food security, and biodiversity.
(Elisabeth Campbell for The Miami Times)
Carter’s biggest goal is to decrease health disparities in minority communities. She co-founded EatWell Exchange to reduce food inequality by promoting cultural food traditions and joyful eating. For communities with food insecurity, she advised utilizing local resources and building meals around available fruits and vegetables.
“The first thing to do is learn what you have around,” said Carter. “If you go to a local grocery store, the first stop is the produce section. Look around, see what they have there, and then, based on what they have, build a meal from that. Buy what’s in your community.”
Participants in the farm-to-table event prepare a salad dressing, made of oil, vinegar, garlic, lemon, and lime juice.
(Elisabeth Campbell for The Miami Times)
Growing up, Carter experienced food insecurity firsthand and witnessed its negative health impacts on her parents, both of whom were diabetic.
“I was always told that diabetes runs in my family, and just that sentence alone makes you feel powerless,” said Carter. “I had to shift my mindset. As I learned more, I was able to realize that I have complete control over whether it happens or not, based on my lifestyle.”
Danielle Morrison was connected to EatWell Exchange through previous community events. A Jamaican currently residing in Broward County, she commutes to Miami, where she works in the medical cannabis industry. Morrison has her own garden at home, where she grows cannabis as well as other potted crops. She was drawn to the Garden-to-Table Cohort as a place to bring her niece and nephew, ages 3 and 4.
Danielle Morrison participates in a plant identification game by labelling collard greens.
(Elisabeth Campbell for The Miami Times)
“My goal is to solidify the health changes that I want to make in my family and amplify the changes on my own journey solo,” said Morrison. “I’m an auntie! I’m the support for mom and dad. This is me giving back to my family.”
Chef Chrys Salmon is a community activist, urban farmer, and food equity advocate from Jamaica, currently based in Miami, Florida.
(Elisabeth Campbell for The Miami Times)
Executive chef of Dunns Overtown Farm, Chrys Salmon, underscored the importance of food justice as a form of active rebellion against systemic issues and national agendas that prevent people from eating well. Originally from Jamaica, she draws inspiration from the Rastafari movement and advocates for a diet rich in natural, energizing foods to foster positive energy and wellbeing.
“When you don’t have to worry about necessities, it leaves you the opportunity to be a creative person and live a decent life,” said Salmon. “In the Rastafari movement, everything is about liberty and life. Positive energy is in all living things. A lot of the food they sell us in the supermarket doesn’t have that energy inside. You really need to dig deep into the earth to get that nourishment.”
Chef Chrys Salmon holds a reverence for all life, fostering an environment not only for crops but for creatures and pollinators.
(Elisabeth Campbell for The Miami Times)
Sustainable farming practices empower communities to grow their own food locally, enhancing resilience on a community level. Organic, non-GMO, and pesticide-free, Dunns Overtown Farm is USDA certified.
For Salmon, “food is everywhere.” It is important to her to empower the community to have its food locally, so that community members don’t have to travel far. She believes the self-sufficiency of a community’s produce market is a reflection of the community’s strength.
The cohort harvests collard greens and purple lady mustard greens for a salad.
(Elisabeth Campbell for The Miami Times)
Registration for “Farm to Table: A Family Gardening & Cooking Experience” is still open, and scholarships are available through a donation from the Junior League of Miami. The cohort meets bi-weekly to learn how to grow their own fresh produce and understand the essentials of sustainable gardening. Once the produce is harvested, the gardening session is followed by an interactive cooking demo led by Carter and Salmon.
EatWell Exchange is a community-based nonprofit, in need of donations, volunteers and resources. They aim to change the perception of a healthy meal by putting a focus on culture and ethnic heritage.
“We aren’t pushing any particular lifestyle,” said Carter. “We just want you to be healthier tomorrow than you are today.”
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Leftovers from the harvest were donated to a food pantry for the homeless.
Participants were given binders with recipes to recreate at home.
Leftovers from the harvest were donated to a food pantry for the homeless.
Participants were given binders with recipes to recreate at home.
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