women in this industry. We have had to work ten times as hard to get the recognition, payment, access, and respect because of who we are. The other obstacle is learning about the technicalities and operations of actually running a food business since we both have no professional schooling or training," they say. Despite a flurry of online and real- life discussions about equality and social justice, minority communities still face considerable challenges in terms of food and nutrition. Chefs Johnson and Calloway realized that food choices and health issues of the community were directly linked to a lack of access and education. As such, they wanted to create a food business that would provide Black and Brown people with healthier alternatives while uplifting and reflecting their culture.
Being a vegan/gluten- free pop-up, menu planning takes more effort. They started off by choosing some of their favorite dishes their grandmothers made for them, like jambalaya, and macaroni & cheese, then vegan-ized them. As both families have roots in Louisiana, they incorporated some Cajun dishes into the menu as well. Last but not least, they added some African influences in the form of spices or ingredients they picked up while traveling there.
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