I recently attended The Countdown: Exploring the Future of Plant-Centric Food Systems, which featured a session with Tracye McQuirter, a public health nutritionist, plant-based activist, author, and speaker. During the session, McQuirter described how she was moved by Dick Gregory’s speech about the health of African American women over 30 years ago.
“[Gregory] talked about the politics of food, including why African Americans are often targeted for junk and fast food, along with the lack of availability of healthy foods in low-income communities. He traced the path of a hamburger from a cow at a factory farm through the slaughterhouse, to a fast-food restaurant, to a clogged artery, to a heart attack. I’d never thought about food that way.”
Here are some resources to learn more about Tracye McQuirter’s work and trailblazers in the Black vegan movements:
This book by Tracye McQuirter was a national best-seller that was cited by The New York Times as a key reason for the popular rise of veganism among African Americans during the last decade.
Tracye McQuirter’s second book is a memoir-style cookbook that she wrote with her mother to mark 30 years of their veganism.
3. 10 Million Black Vegan Women
Tracye McQuirter’s organization aims to help Black women improve their health outcomes through plant-based eating. It provides data and statistics about chronic conditions affecting Black women today, as well as programs that use plant-based nutrition and community support.
4. A Homecoming
In this detailed Eater article, Amirah Mercer highlights the long history of plant-based diets in the Black diaspora, which is often erased by the imagery of veganism propagated by the wellness industry.
5. Black and vegan: Why so many Black Americans are embracing the plant-based life
Vidya Rao discusses veganism in Black pop culture and highlights the journey of Pinky Cole, a plant-based restaurateur in Atlanta.
6. Bryant Terry
Bryant Terry is a celebrated cookbook author and has served since 2015 as the chef-in-residence at the Museum of the African Diaspora, in San Francisco. His (beautifully illustrated) books highlight vegetarian and vegan African American cooking, as well as recipes inspired by the African diaspora. Fun fact – Bryant Terry is an NYU alum!
And here are some of New York City’s Black-Owned Plant-Based businesses to check out:
- Aunts et Uncles (Brooklyn)
- Ital Kitchen BK (Brooklyn)
- A Live Kitchen (Queens)
- The Uptown Vegan (Bronx)
- Natural Blend (Brooklyn)
- Ras Plant Based (Brooklyn)
- Sol Sips (Brooklyn)
- Urban Vegan Kitchen, (Manhattan)
- Veggie Castle, (Queens)
- Greedi Kitchen, (Brooklyn)
- Seasoned Vegan, (Harlem)
- Vegan’s Delight (Bronx)
- Bunna Cafe, (Brooklyn)
- Whipped Urban Dessert Lab, (Manhattan)
- Sophia and Grace, (Brooklyn)
Listening to Tracye was eye-opening for me. Having grown up in India, I sometimes take access to fresh food for granted, so I wanted to know more about the disparity in food and health that disproportionately affects Black communities. Tracye’s passion and enthusiasm was infectious and inspired me to learn more – I hope this digest inspires you too.
