Communal Table Podcast: Devita Davison
Chefs and restaurant workers take great care of everyone else, but often they need a little help themselves. Each week,Food & Winesenior editor Kat Kinsman talks with hospitality pros about they manage their business, brain, and body for the long haul. Is there a topic you'd like to know more about or a guest you'd love to hear from? Tell us at fwpro@foodandwine.com or tweet to Kat @kittenwithawhip, and subscribe to the weeklyFood & Wine Pro newsletter. Subscribe to the newCommunal Table YouTube pageand never miss an episode.Catch up on previous episodes here.
Episode 73: Devita Davison Talks About Food Apartheid, Farming, and Fixing a Broken System
In her work as the Executive Director for FoodLab Detroit, Devita Davison has been laser-focused on making sure that residents of her beloved city have access to and equity in the systems that bring healthy food to their tables. In the era of COVID-19, withBlack and brown people bearing the brunt of the illness,这是铁道部公众监督和解决方案e important than ever. Davison took the time to sit down withFood & Wineto talk about why she uses the term "food apartheid" rather than "food desert," reclaiming farming inthe Black community, and why a life of service is in her blood.
Note: This was recorded several days before the George Floyd protests began which is why the conversation does not explicitly address them.
Links and Resources
Learn:FoodLab Detroit
Follow:@devitadavison
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