A collection of resources, thought-provoking articles (cultural humility and the Thrifty Food Plan, food photography diversity, the ‘ethnic’ aisle, the white-washing of recipes), identifying BIPOC and other groups’ products on grocer shelves, food deserts and resources on health equity, racial equity, equity in research, obesity prevention and sustainable food system education, race/ethnicity and racism in the nutrition literature, a term you may have heard: food dignity/equity. Lastly, this article caught my eye: one immigrant’s memories as a child of the 99 cent store as his introduction to American food and life.

Thought-provoking…

• The Academy of Nutrition and Dietetics says review the Thrifty Food Plan w/cultural humility to address racial/ethnic disparities.
• A food stylist in The Sporkful podcast reminds us that diversity applies to food photography i.e. including non-white hands in food photos.
• Two cookbooks authors discuss: When did recipe writing get so…white-washed? is an interesting look at power, fonts and representing a culture.
• Chef David Chang called the ethnic aisle ‘the last bastion of racism’ in American retail. He makes an interesting point. Personally I find it confusing to have to hunt for some ingredients in the ‘regular’ aisle or the ‘international’ aisle (so named in my supermarket). In this day and age, Sriracha, curry pastes and coconut milk are but a few ingredients ubiquitous in recipes. As Chang notes, it goes deeper than that, placing some ingredients where they are less likely to be found makes them appear to be less acceptable. And this ‘segregation’ may hurt their sales as they compete for shelf space. A transcript of a video with Chang and the co-founder of a company offering meal kits with Southeast Asian sauces explores the evolution of ethnic foods in American culture. Real-world examples of how this plays out for companies selling their products.
• Giant Foods’ shelf labels identify products from women, BIPOC, LGBTQ, veteran-owned businesses.
• Stop saying ‘food deserts’…the term, according to CDC researchers originated in Scotland in the 1990’s. Meant to refer to a neighborhood with few healthy food options, a desert is naturally occurring, while a food desert arises from intentional public policies and economic forces. The term has cast a light on important food issues but it leaves out other factors. The food system has changed a great deal in recent years and research is often slow to incorporate these changes such as grocery delivery and more access points such as CSAs and community gardens.

Resources…

• Salud America’s toolkit declares racism a public health crisis.
• A health equity county report card.
• Voices for Healthy Kids racial equity message guide and 2020/2021 progress report on racial equity – click on states for accomplishments.
• Race, ethnicity and racism in the nutrition literature: 2020 update.
• Dr. Shiriki Kumanyika’s 2019 equity-oriented obesity prevention framework.
• Healthy Eating Research 2020 webinar/slides/references – Increasing equity in community-based nutrition research.
• Towards an equity competency model for sustainable food systems education programs.
• Food Dignity, a food equity movement.

Webinars…

• The Role of Racial Equity in Snap-Ed Part 1: Bringing Equity in the Conversation 1 hour 21 minute Sept. 24, 2021 webinar sponsored by ASNNA and UNC looks at how community engagement can advance racial equity within Snap-Ed; foster a culture within Snap-Ed of dialogue and activity to advance racial equity; slides.
• North American Food Systems Network Voices from the Grassroots webinars and archived webinars including best practices in diversity/inclusion training.
• Center for Regional Food Systems, Racial Equity in the Food System Workgroup webinars and other resources.
• Increasing Equity in Community-Based Nutrition Research (Healthy Eating Research .
• PSU Racial Equity webinars: Exploring Racial Equity and Access in Our Food System: History, Land Access and Race examines the long history of structural/systemic racism within U.S. food and agricultural systems – 1 1/2 hours
• Exploring Racial Equity and Access in Our Food System: Food Access, Equity and Farmers Markets explores how farmers markets and CSAs can transform food systems by becoming a driving force in equitable food access – 1 1/2 hours
• Exploring Racial Equity and Access in Our Food System: Racism in the Value Chain of Food and Beverage addresses current and historical inequities in starting a business in the food or beverage industry – 1 1/2 hours.
• More Inclusive Nutrition: Enhancing Your Practice Through Cultural Understanding (Academy of Nutrition and Dietetics Member Interest Groups: Asian Americans and Pacific Islanders, Indians in Nutrition and Dietetics, National Organization of Blacks In Dietetics and Nutrition, Latinos and Hispanics in Dietetics and Nutrition, Religion) – 65 minutes.

And finally…

• Finding solace and sardines at the 99 cents only store shares one immigrant from Vietnam’s memories of the store’s limitless items, joy and family outings.