"We were repeatedly told diversity is a luxury - industrial monoculture, chemically fed and now genetically modified - is the way we get our food. Nothing could be a bigger lie. When food becomes a commodity, it goes where profits can be made, and if there are more profits in biofuel, that’s where it will go. If there are more profits in animal feed, that’s where it will go. So we have to reclaim our sources of food and our sources of food are biodiversity. The work I’ve done over the last 25 years with protecting biodiversity shows that the more intensive the biodiversity, the more food you’ll have and the less you have to hurt the earth."
GM Seeds and the Militarization of Food - and Everything Else
— Vandana Shiva
Based on your experiences, why do you feel there is an underrepresentation of African Americans in the food industry?
“Au contraire… there’s a lot of African-Americans and especially Latinos in the food industry—from washing dishes to starting community gardens to being executive chefs at influential restaurants to being entrepreneurs as a restaurant owner or owning a food label, but they’re not being recognized for their achievements outside their community….”
— Read more in PBS Black Culture Connection’s topic, “Where are the Black Chefs,” in which 15 Chefs and Food bloggers share their opinion.