In a poignant gathering at the University of Michigan, over 75 students, faculty members, and community participants convened to explore the intersection of food and social justice. The event, titled "Food as Freedom," featured Tambra Raye Stevenson, a prominent advocate for food justice and founder of an organization dedicated to advancing nutrition, dietetics, and agriculture. This symposium, part of the MLK commemoration, brought together diverse voices to discuss how food can be both a tool of oppression and liberation. Through personal stories and academic insights, attendees gained a deeper understanding of the historical and contemporary issues surrounding food systems.

A Night of Reflection and Inspiration

On a crisp evening in the Rogel Ballroom of the Michigan Union, the air was filled with anticipation as guests arrived for "Food as Freedom." The event, organized by Michigan Dining in collaboration with a community-academic partnership course, aimed to highlight the cultural significance of food. Amanda Ewing, the director of diversity, equity, and inclusion at Michigan Dining, emphasized the importance of seeing one's identity reflected through the dishes prepared. She shared that this event was an opportunity to celebrate the team's heritage while marking the MLK day with meaningful dialogue.

Shalanda Baker, vice provost for sustainability and climate action, followed with a powerful speech on the need to rethink global systems, including food production, to create a more equitable and sustainable world. She pointed out that many systems have historically contributed to inequality and environmental harm, and this event was part of envisioning new ways to interact with the Earth and each other.

Tambra Raye Stevenson then took center stage, delivering a thought-provoking talk on the historical use of agriculture to disadvantage Black communities. She explained how colonial practices often stripped people of their cultural foods and imposed diets with harmful health effects. Stevenson highlighted the lasting impact of these actions, such as the prevalence of chronic diseases like hypertension in Black communities today. She also addressed the issue of food deserts, which disproportionately affect marginalized populations, exacerbating health risks and perpetuating inequalities.

Megan Wheeling, a first-year engineering student, reflected on the event's impact, noting that it revealed the complexities of food systems and the cultural meanings behind them. Stevenson concluded by reminding the audience that food has the power to be reclaimed and used as a tool for justice, urging everyone to work towards a future where food is a source of freedom and equity.

This event served as a powerful reminder of the intricate relationship between food, culture, and social justice. It challenged attendees to reconsider their perceptions of food systems and inspired a commitment to creating a more just and equitable world. As Stevenson eloquently put it, understanding the history of food as a weapon can empower us to reclaim its potential as a tool for liberation.