Chasing Food
Volume 1, No. 30
Final days of the detox. I have had to eat whole food plant based for the detox. I plan to add more plant based meals to my new normal. I will definitely detox again but not for 30 days. The constraints and the amount of detox tea is very tiresome even though it is beneficial. The journey to health continues.
I am contemplating my next challenge. I'm not sure what it should be but I will be incorporating some weight training. Weight training helps to maintain muscle mass, increases metabolism, and increases bone density. If you have any suggestions, DM me on Instagram @aliciatsays.
HEALTH HAVEN - JOURNEY OF FOOD (PART 4 OF 5)
In the 21st century, Black women have led movements to address health gaps through food. There has been a resurgence of interest in reconnecting with African food traditions, emphasizing plant-based diets and natural ingredients, as seen in cuisines like Ethiopian, Ghanaian, and Nigerian. There are movements to reclaim control over their food systems and improve the health and well-being of their communities.
The Black Vegan Movement
Veganism and plant-based eating have become increasingly popular in Black communities, particularly among Black women who are seeking to combat the health disparities that have historically plagued their families. Influential figures like Tracye McQuirter and Tabitha Brown have promoted plant-based diets as a return to the vegetable-heavy, natural diets of African ancestors.
This movement is about rejecting the harmful diets imposed during slavery and poverty, reclaiming control over health, and promoting a more sustainable, ethical way of eating.
Urban Farming and Food Justice
In cities across the North and West, Black women are leading efforts to address food insecurity through urban farming and community gardening. Organizations like the Detroit Black Community Food Security Network and Soul Fire Farm in upstate New York are examples of Black-led food justice movements that emphasize growing food, reclaiming land, and empowering communities.
These initiatives have roots in the long history of Black women growing their own food, from the gardens cultivated during slavery to the community gardens of the Great Migration.
Soul Food Restaurants and Culinary Innovation
The legacy of soul food continues to evolve, especially in cities like New York, Chicago, and Los Angeles. While traditional soul food restaurants remain popular, many Black women chefs are reimagining soul food with healthier ingredients and more diverse influences.
HERSTORIES: LEAH CHASE (1923–2019)
Leah Chase, known as the "Queen of Creole Cuisine", was a cultural icon who blended food, civil rights activism, and art. Known for serving gumbo and fried chicken to leaders like Martin Luther King Jr., James Baldwin, and President Obama, her New Orleans restaurant, Dooky Chase’s, became a vital gathering place for African Americans during the Jim Crow era and the Civil Rights Movement. Chase was not just a chef but a force for change, feeding Freedom Riders and hosting civil rights meetings despite segregation laws.
Born in 1923 in Louisiana, she moved to New Orleans for her education, eventually marrying Edgar “Dooky” Chase Jr. and transforming his family’s sandwich shop into an upscale restaurant for Black patrons. Her cooking skills and drive attracted celebrities, musicians, and civil rights leaders. Throughout her life, she championed the importance of feeding others, education, and preserving African-American culture through art.
Mrs. Chase was 54 when she first walked into an art museum. The walls of her restaurant are filled with pieces by artists like Jacob Lawrence, Elizabeth Catlett and John T. Biggers. It was considered by many to be Louisiana’s best collection of African-American art. Chase inspired Princess Tiana character in Disney’s The Princess and the Frog.
Chase’s legacy extends beyond food; she promoted African-American art, joined the New Orleans Museum of Art board, and her restaurant's walls became a gallery for Black artists. Despite hardships, including Hurricane Katrina, which nearly closed her restaurant, Chase persevered, living by the motto to “never say no” and always help others. She passed away in 2019 at 96, leaving behind a powerful legacy of food, culture, and activism.
I had the please of eating Mrs. Leah's cooking on multiple occasions. Her and her daughters gave the group I was traveling with a history lesson on calas, a Creole rice fritter. Calas are leftover rice mixed into a sugary egg batter, shaped into balls, then deep fried and served dusted with confectioner's sugar. In the 1700s, during the days of French rule, slaves were given one day off each week, usually Sundays. After church, African women would roam the streets of the French Quarter sellins their wares with the chant "Belle Calas! Tout chauds!" — "Beautiful calas! Very hot!"
When the Spanish took control of Louisiana in the 1760s, their legal system allowed slaves the right to buy their freedom. Selling calas was a key way to earn money to buy freedom for their families and for themselves. More than 1,400 New Orleans slaves bought their freedom under Spanish rule. It's not clear just how many but plenty did so with calas money.
The restaurant is continued by her children, grandchildren, and great-grandchildren. If you are ever in New Orleans, visit Dooky Chase. You won't be disappointed.
NUGGET OF THE WEEK
“Running away from it isn’t going to help anything or anybody. I say like this, If you can’t take a risk, you’re wasting God’s good time on earth.”
Until next time.....remember use your voice and document your stories because they matter!
