Forward Magazine February 2021

C A M P U S D I N I N G M AG A Z I N E

Local Black Farmers Black Voices in Sustainability Transforming the Face of Soul Food

FEB 2021

forward Now that winter break is over, Thompson Hospitality is continuing to walk forward in the path that we’ve set in providing you with the best campus dining experience possible. We’re elated that your communities are back together for the spring semester and that we’re able to serve you once again.

As we return to campuses around the country, we would like to start by honoring past and present voices that have shaped the hospitality and culinary industries. We understand what a great responsibility we have in serving your campus communities each day and that it is a privilege to be a part of the hospitality industry as whole. In honor of Black History Month, we will continue to celebrate the contributions of black Americans by recognizing how great of an influence they have had on how we serve you today.

Thompson Hospitality is looking forward to elevating our service to you. Our focus for the semester will be continuing to fine-tune the new programming and safety protocol put in place in order to fit the world that we’re going into.

Our priority is to continuously adapt in order to fit the ever-changing needs of our clients as they continue to be a part of our dining services program.

We’re wishing you a happy, successful and safe spring semester.

Maurice P. Jenoure, Chief Operating Officer

Dina Zaikouk, Vice President of Operations

Together We Thrived. Together We Move Forward.

Farm

Black Farming Industry

While 13.4% of the United States population is black or African‑American, black farmers make up only 1.34% of all farm producers. Black‑owned farms and gardens allow the African‑American community as a whole to gain access to more land, control growth of their own food and build community amongst one another. In addition, consuming fresh produce is a crucial component for leading a healthy lifestyle and preventing common diseases that plague the African‑American population. In Thompson Hospitality’s ongoing effort to promote sustainability and support black‑owned businesses, this month we encourage you to support black‑owned farms near your campus community.

Find your school to locate a black‑owned farm near you:

Cheyney University Mill Creek Farm globe 4901 Brown St Philadelphia, PA 19139 Coppin State University Cherry Hill Urban globe Community Garden 900 Cherry Hill Road (at Veronica Ave.) Baltimore, MD 21218 Edward Waters College Infinite Zion Farms globe 626 W South St Orlando, FL 32805

Elizabeth City State University Abanitu Organics globe 485 John Obie Rd. Roxboro, NC 27574

Lincoln University Mill Creek Farm globe 4901 Brown St Philadelphia, PA 19139

Florida Memorial University Smarter By Nature globe 524 N MLK Jr Blvd Tallahassee, FL 32301

Mississippi Valley State University 34th Street Wholistic globe Gardens & Education Center 805 B 34th St Gulfport, MS 39501

Hampden-Sydney College Broad Rock Community Garden globe 404 E Broad Rock Rd Richmond, VA 23224

Norfolk State University GoGreen Farms and Greenhouses globe 5844 Churchland Blvd Portsmouth, VA 23703

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black farming industry

Oakwood University Darden Bridgeforth & Sons globe 17049 Bridgeforth Rd Tanner, AL 35671 Prince George’s Community College Three Part Harmony Farm globe 3104 4th St NE Washington, DC 20017 Shaw University Yellow Mountain Garden globe 1037 Prentiss Bridge Rd Franklin, NC 28734 Talladega College Hawkins Homestead Farm globe 2700-2984 Kinsey Rd Dothan, AL 36303 Tuskegee University Fountain Heights Farms globe Birmingham, AL University of Maryland Eastern Shore Four Mothers Farm globe 33726 Dublin Rd Princess Anne, MD 21853 Virginia State University Browntown Farms globe 255 Browntown Rd Warfield, VA 23889 Virginia Union University Carter Family Farms globe 26899-26301 Carters Ln Unionville, VA 22567 West Virginia State University Slak Market Farm globe

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Feb 2021

Rising Black Restaurantpreneurs Transforming the Face of Soul Food For centuries, people around the world have enjoyed soul food’s comforting qualities and deeply-rooted history. Not only have left their mark on the hospitality industry, but new restaurants are emerging and putting a spin on the traditional soul food that we’ve come to love. Here are a few black retaurantpreneurs who are transforming the way we enjoy this comforting cuisine and also a few who have stood the test of time: Anthony Caldwell, 50Kitchen (Boston) globe Chef and owner Anthony Caldwell has put a soul-Asian fusion spin on a few soul food classics. A few must-try items from the 50Kitchen menu include shrimp and grits, chicken and waffles, and St. Louis ribs. You can also try out a variety of sandwiches, wings, sliders, and fusion bowls from this Boston-based restaurant.

Tanya Holland, Brown Sugar Kitchen (Oakland) globe Chef and owner Tanya Holland studied French cuisine in Burgundy and has taken her talents to creating delicious soul food in the Oakland area. Using organic ingredients, Brown Sugar Kitchen has put a spin on traditional dishes including buttermilk fried chicken, gumbo, collards, and biscuits.

Charles Gabriel, Charles’ Country Pan-Fried Chicken (New York City) Along with his popular pan-fried chicken, Charles Gabriel also serves up delicious dishes including BBQ ribs, turkey, and pork chops at this New York City restaurant.

His southern cooking definitely brings down-home comfort to the Big Apple.

Leah Chase, Dooky Chase (New Orleans) globe Civil rights icon Leah Chase has undoubtly left her mark on New Orleans and comfort cooking as a whole. As civil rights activist and businesswoman, she served classic Cajun comfort food for over 65 years that you can still get a taste of when you visit her restaurant today.

Nigel Drayton, Nigel’s Good Food (Charleston) globe Owner Nigel Drayton has made Nigel’s Good Food a staple among Charleston residents.

Drayton’s soul food classics, including fried chicken wings, fried-green tomatoes and chicken and waffles should definitely be on your travel itinerary the next time you’re in the Carolinas.

Virginia Ali, Ben’s Chili Bowl (Washington, D.C) globe Not only does Ben’s Chili Bowl serve up some of the best chili in the Washington D.C. area, but it also comes with a deep history. The matriarch of the restaurant, Virginia Ali, kept the restaurant’s doors open to protesters during the 1968 riots and also during the 2020 Black Lives Matter movement. The restaurant has also gotten the stamp of approval by Dr. Martin Luther King Jr, Barack Obama. Visit this spot to try one their most popular dishes: a half-smoke ( a pork and beef sausage topped with smoky chili, chopped onions, and tangy yellow mustard).

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Historical Black Culinarians & Innovators Who the Hospitality Industry

Impacted

In honor of Black History month, we’re celebrating black innovators and culinarians that have helped shape the hospitality industry and change the history of food as whole. Black chefs and inventors are responsible for refining some of the world’s most loved cuisines, inventions and foods that are now commonplace in many of our lives. Often working as personal chefs in homes or restaurants, early black chefs were trained in the art of preparing English and classic French cuisine and possessed culinary skillsets that stretched beyond the soul food cuisine that they have become most famous for. Without their significant contributions, the food industry as we know it would be significantly different in many ways. Below are just some of the stories of these incredibly talented and inspiring individuals that have impacted the way that we enjoy food: Zephyr Wright was a civil rights activist and personal chef for Lyndon B. Johnson for over 20 years. In 1942, Wright began working for the Johnsons as a maid and cook to help pay her way through college, but ended up staying with the Johnson family for the duration of Lyndon’s presidency. During this time (thanks to Wright), Johnson’s home quickly became known for its food, as other politicians visited regularly and built relationships over Wright’s delicious comfort dishes including chile con queso and peach cobbler. Outside of the White House, Wright was also known for her civil rights work which is thought to have influenced President Johnson’s signing of the Civil Rights Act of 1964. Wright’s culinary contributions not only made the White House a hot-spot for political dinner parties, but also influenced reform against racial injustice.

Abby Fisher, one of the first black cookbook authors, was well-known for her Southern cooking, specifically her pickles and preserves. Born into slavery in South Carolina, Fisher learned to cook in plantation kitchens where she developed her unique cooking style. Following the Civil War, Fisher decided to move to San Francisco in order to open her own preserve business. As a former slave who could not read or write, Fisher recruited a team of writers and managed to publish her first cookbook entitled “What Mrs. Fisher Knows About Old Southern Cooking.”

Published in 1881, the cookbook included a variety of southern recipes including corn fritters and okra gumbo. Fisher’s accomplishments were an inspiration- showing that despite their circumstances, black culinarians could still excel in the food and hospitality industry.

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historical black culinarians & innovators who impacted the hospitality industry

Chef Leah Chase, known as the Queen of Creole Cuisine thanks to her New Orleans- based restaurant Dooky Chase. Falling in love with food at a young age, Chase entered the restaurant industry and became famous for her Creole-inspired comfort dishes including fried chicken, gumbo and red beans and rice. After marrying Edgar “Dooky” Chase Jr, Leah agreed to join her husband’s family business at Dooky Chase, one of the few restaurants in New Orleans to serve the black community. After joining the restaurant’s team, Chase revamped the menu to reflect her Creole background, becoming a hit amongst locals and even serving prominent figures such as Dr Martin Luther King Jr. Chase went on to become a cooking show host, cookbook author, board member at the New Orleans Museum of Art and even the inspiration behind popular Disney movie The Princess and the Frog. Leah’s influential cooking style has undoubtedly left its mark on today’s culinarians and the food industry as a whole.

Alfred L. Cralle was an African American businessman and inventor who was best known for inventing the ice cream scoop in 1897. Working for his father in carpentry, Cralle became interested in mechanics at a young age. While working at a hotel, he developed the idea of the ice cream scoop when he noticed ice cream servers having difficulty trying to get the frozen dessert into a cone. The ice cream had a tendency to stick to spoons, making it difficult for employees to serve customers. Cralle responded to that problem by creating a mechanical device now known as the ice cream scoop, which he received a patent on February 2, 1897. Cralle was involved in several other business ventures over the years, but his ice cream scoop invention has revolutionized the way we serve the popular dessert.

George Crum was an American chef, best known as the possible creator of potato chips. At a young age, Crum discovered that he had an inclination toward culinary arts and began working as a chef at Moon’s Lake House in Saratoga Springs, New York where French fries were a specialty at the restaurant. George was known for making French fries but was unable impress a customer who disliked the fries, saying complaining that they were cut too thickly. In response to the customer’s complaint, George cut the potatoes in extremely thin slices and fried them. When the customer tasted the fries, he loved them. This is believed to be the story behind the creation of potato chips that have since become a global phenomenon. George went on to open his own restaurant called ‘Crums House’ where he continued to serve his popular creation. Crum’s story is the perfect example of the many African-American figures that are behind some of your favorite foods.

Lloyd Hall was an American chemist whose work in chemistry revolutionized the meatpacking and food science industry as a whole. At Griffith Laboratories in Chicago, Hall received accolades for his research that led to improved curing salts, which ultimately led to an improved meat preservation process. Hall was able to patent a process that dramatically cut the amount of time necessary to cure meats from days to hours. In addition, he discovered a method for sterilizing spices, which has since been applied to various other projects including the sterilization of medicine, medical supplies, and cosmetics. His work has resulted in more than 100 patents throughout the globe, leading Hall to become the first African American elected to the National Board of Directors of the American Institute of Chemists. Hall also worked as a consultant for the Food and Agriculture Organization (FAO) of the United Nations and was appointed to the American Food for Peace Council by President John F. Kennedy in 1962. Thanks to Hall’s innovative methods, the processes in which we preserve food have been changed for the better.

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Black Voices in

Sustainability

(Past and Present)

When considering the extensive legacy of black American history, the contributions of black environmentalists throughout the course of history are undeniable. Both past and present, African American leaders across the country have advocated for food sustainability, a stable environment, safe drinking water and more. Whether they are agriculturalists, environmentalists, scientists or activists, these leaders have dedicated their lives to improving the health of our communities, families and climates. Here are six black voices (past and present) that have advanced and innovated the fields of conservation and environmentalism for a more sustainable world: MaVynee Oshun Betsch (1935-2005) MaVynee Betsch, known as “The Beach Lady”, was an environmentalist who was known for her continuous conservation efforts on behalf of Florida’s coastal environment. Betsch was given the nickname “The Beach Lady” as a result of her commitment to preserving and protecting American beaches and its inhabitants. Betsch was known for her unique style that included colorful dresses and long locs that made her the center of attention wherever she went. Over the course of her career, Betsch gave over $750,000 to at least 60 different environmental organizations, many of which she was a lifetime member of. As an advocate for all things natural, MaVynee Betsch’s contributions have helped preserve numerous habitats throughout the United States.

Solomon G. Brown (1829-1906) Solomon G. Brown was the first African-American employee at the Smithsonian Institution working continuously from 1852-1906. While working at the Smithsonian, Brown was able to gain a considerable amount of knowledge in the field of natural history. Throughout his 50+ year career at the Smithsonian, Brown had several responsibilities including preparing for lectures and working in the International Exchange Service. Brown was particularly well-known for his illustrated lectures on natural history which he frequently presented to others in the Washington D.C. area. In addition to his work at the Smithsonian, Brown was also a poet, technician and also had a significant role in the implementation of the first electric telegraph. Brown’s career truly opened the door for other black Americans looking to enter the environmental science industry.

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Feb 2021

Black Voices in Sustainability (Past and Present)

George Washington Carver (1864-1943) We could not discuss sustainability without mentioning George Washington Carver as one of the most prominent black voices in sustainability. Carver is regarded as one of America’s greatest agricultural researchers and educators. His innovations in the field of crop rotation are considered breakthroughs in resource conservation, by preserving soil and making farms more productive. Also, Carver may have been one of the first scientists to study biomimicry, observing that nature produces no waste and what is consumed is returned to the whole in another form. Carver believed that nothing exists by itself and that everything connected; and argued that ignoring those facts could be disastrous for the environment. Thanks to his innovation and activism, Carver’s contributions brought about significant advancements in the agricultural industry and paved the way for a better life for other black Americans.

Majora Carter Majora Carter is an American urban revitalization strategist, real estate developer and broadcaster who views urban renewal through an environmental lens. Based in New York City, Carter is currently working to bridge the gap between ecological, economic and social degradation. Her company, the Majora Carter Group, is putting the green economy and green economic tools to use, unlocking the potential of every place; from urban cities and rural communities, to universities, government projects and businesses. Carter is also known for being one of the first six speakers on the popular TEDTalks series and was awarded the 2005 John D. and Katherine T. McArthur Foundation Fellow “genius” grant in 2005. Carter’s ongoing efforts have redefined the field of environmental equality and have proven her a leader in the local economic development movement across the country.

Lisa Jackson Lisa Jackson was the first African American and one of the few women to serve as Administrator for the United States Environmental Protection Agency (EPA). Appointed

by President Obama in 2009, Jackson made it a priority to focus on vulnerable groups including children, the elderly, and low-income communities that are particularly susceptible to environmental and health threats. Also, during her time with the EPA, Jackson oversaw the development of stricter fuel efficiency standards and led the EPA to expand its commitment to engaging with and listening to all stakeholders in the decision-making process. Following her role with the EPA, Jackson began to serve as environmental director for Apple in 2013. Jackson’s ongoing efforts certainly serve as inspiration for black women making strides in the environmental field.

Van Jones Well-known American news commentator, Van Jones, has also been hard at work in the fight against social injustice, particularly working to solve issues of poverty, crime and environmental degradation in American cities. As co-founder of Green for All, a national organization working to get green jobs to disadvantaged communities, Jones calls for an environmental revolution that is inclusive and equitable. Appointed as a green jobs advisor in 2009, he helped run the inter-agency process that oversaw $80 billion in green energy recovery spending and was the main advocate for the 2007 Green Jobs Act. Jones now leads Rebuild the Dream, a platform that promotes a social and economic recovery. certainly serve as inspiration for black women making strides in the environmental field. + forward magazine

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Marketing Contacts Cindy Horstman, Regional Marketing Director envelope chorstman@thompsonhospitality.com phone (804) 640–4136 Daniela-Gabrielle Smallwood, Regional Marketing Director envelope daniela.smallwood@thompsonhospitality.com phone (571) 444–7430