Our food system is built on stolen land and exploited labor. Here’s what we can do it fix it.
Article by, a farmer and educator based in the Albany, N.Y., area.
Racism is built into the DNA of the United States’ food system. It began with the genocidal theft of land from First Nations people, and continued with the kidnapping of my ancestors from the shores of West Africa. Under the brutality of the whip and the devastation of broken families, enslaved Africans cultivated the tobacco and cotton that made America wealthy.
But the story doesn’t end with the Emancipation Proclamation. Later came convict leasing, a form of legalized slavery that kept many Southern black people on plantations—in some places until the late 1920s. Just a few decades later, Congress created the migrant guest-worker program, which imported agriculturalists from Mexico and other countries to labor in the fields for low wages.
All of this history combines to produce the racism I see today in my work as a farmer and activist for food justice. Farm management is among the whitest professions, while farm labor is predominantly brown and exploited. Meanwhile, people of color tend to suffer from diet-related illnesses such as diabetes and obesity, and to live in “food apartheid” neighborhoods—high-poverty areas flooded with fast food and corner stores, but lacking healthy food options. While some writers refer to these areas as “food deserts,” I prefer the term “food apartheid” because this is a human-created system of segregation, not a natural ecosystem.
Our food system needs a redesign if it’s to feed us without perpetuating racism and oppression.
With this new administration, that’s even truer today than before. After the election of a presidential candidate who ran on a racist, misogynistic, and xenophobic platform, the power of white supremacy in the United States is laid bare. Just as our ancestral mothers braided seeds of rice and okra into their hair before boarding slave ships, believing in a future of harvest in the face of brutality, so must we maintain courage and hope in these terrifying times.
As we work toward a racially just food system, abandoning the “colonizer” mentality that first created the problems is crucial. The communities at the frontlines of food justice are composed of black, Latino, and indigenous people, refugees and immigrants, and people criminalized by the penal system. We need to listen before we speak and follow the lead of those directly affected by the issues.
This article offers four infographics that explain different aspects of the problem. It also contains two solutions for each of them—some of the systemic changes we’d need to fully address it, and a way for individuals to take action. I hope these can be practical seeds of hope toward a racially just food system. Click here to read the full article.