RE-IMAGINING our relationship to our land, food and history

CASSANDRA LOFTLIN AKA CHEF CASSANDRA

CHEF CASSANDRA IS AN ANTHROPOLOGIST, WORLD-TRAVELING CHEF AND FARMER WHO DIGS INTO HER EXPANSIVE ARCHIVES FOR FUN AND TASTY RECIPES

UPW: How did cooking and gardening become central in your life?

CHEF CASSANDRA: Driven by my desire to gain a better understanding of how to prevent diseases, I made the decision to pursue culinary education and enrolled in Le Cordon Bleu. With a unique blend of academic knowledge in Anthropology, Religious Studies, and Culinary Arts, my goal was to -position myself to explore the intersection of food, culture, and health. My focus has always been on giving back to the community and along the way, I worked in several health and environmental education programs. I eventually became a Schoolyard State Master Gardener through a program at the Fernbank Museum of Natural History. I am an avid gardener with an interest in farming and edible landscapes.

UPW: Please explain the importance of Ark Republic and Black Farmers Index and how you were attracted to their activities.

CASSANDRA: In 2017, I made the move to New Jersey to help open a restaurant chain focused on healthy, farm-to-table soul food. During my time there, I reconnected with Dr. Kaia Shivers, a professor at NYU in liberal studies and a journalist, who was a friend, classmate, and confidant from our days at Clark Atlanta University. We shared a passion for advancing the Black community and brainstormed ways to push the movement forward. One night, in her living room, Dr. Shivers gave birth to the idea of Ark Republic. Moving forward with a small group of friends, family, artists, and community activists, she set out to document the Black experience on the ground and report relevant news stories.

I was a supporter of Ark Republic from the beginning and during the pandemic, Dr. Shivers asked the question, “How can we help Black farmers who have lost access to direct-to-consumer sales?”

Dr. Shivers launched the Black Farmers Index, the most comprehensive free directory of Black farmers across the United States. The BFI connects a hungry public directly to traditional and non-traditional Black farmers, building stable food networks while addressing a long history of injustice against the very people who have been the bedrock of this country. Setting the stage for the sociopolitical backdrop of her two brainchildren, Dr. Shivers weaves a story of building up the Black farming community in the context of reimagining entirely new ways of relating to each other, our history, and the land. In my work, I am an advocate and champion for the home cook. Her focus on farmers sparked a question in my head, who was in more trouble during the pandemic: the Black consumer or the Black farmer?

I became a contributor to Black Farmers Index and recently started a column for Ark Republic called “Fcuk the Food System,” which explores how everyday people, activists, and community leaders are trying to address issues in the food system that affect Black people.

The Black Farmers Index and Ark Republic are important tools for advancing the Black community and promoting social justice. They are examples of how individuals can come together to create meaningful change and make a difference in the lives of others.

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CASSANDRA LOFTLIN earned an Anthropology and Religious Studies from the University of South Carolina. During her academic journey, she had the opportunity to delve deeply into the study of African Traditional Religion in three communities in the United States, including Augusta.. Initially, her plan was to become a professor of African American Studies, which led her to enroll in the PhD program in African Women’s Studies at Clark Atlanta University.

During her time at Clark Atlanta University, she worked on a research project in collaboration with the Student Health Center that examined chronic diseases among the student population on campus. Through this research, she discovered that seven out of the ten chronic health issues were food-related. This realization marked a turning point in her research interests as she recognized the importance of preventing diseases rather than simply treating them.

UPW: What are some of the things that are on your “front burner” that we may get the opportunity to support in the coming months.

CASSANDRA: As the pandemic forced the shutdown of my workplace at America’s Test Kitchen, I returned to my hometown of Augusta, Georgia to check on my family and continued to work remotely. As a chef and cookbook author, I was frustrated by the lack of access to fresh ingredients in my community, which had become a food swamp. It was then that I realized the need for food sovereignty and a solution for East Boundary, where I grew up.

Despite still working on cookbook projects, I have shifted my focus towards creating a solution for my community. I completed a feasibility study and am currently in talks with two major investors to bring a grocery store to the area. While the process may take 3-5 years to come to fruition, I am also working with Growing Augusta and a group of Food Access Stakeholders to find shortterm solutions.

As a chef and food activist, I am committed to addressing issues of food insecurity and supporting Black farmers. That’s why I was excited to work on the Vittles Box, a collaboration between Ark Republic and Black Farmers Index, that highlights value-added products from Black farmers.

The Vittles Box is a gift box that features unique and delicious products from Black farmers, including pecans from Samora Vineyards and dried mushrooms from SomeDay Farms, two local farmers who are doing important work in our community.

By promoting the products of Black farmers, we can help to build stable food networks and address the long history of injustice against these farmers. The Vittles Box is just one way that we can support Black farmers and promote a more equitable food system for all.

I am dedicated to creating sustainable food networks and ensuring that everyone has access to fresh, healthy ingredients regardless of their location. My hope is that this work will not only benefit East Boundary but serve as a model for other communities facing similar challenges.

UPW: How can you explain the explosion of interest in issues where black farms and farmers play key roles?

CASSANDRA: Firstly, there is a growing recognition of the historical and ongoing discrimination faced by black farmers in the United States. For generations, black farmers have faced systemic barriers in accessing land, credit, and government support, which has resulted in a significant decline in the number of black-owned farms over the past century. This history of discrimination has come to the forefront of public awareness in recent years, sparking a renewed interest in supporting and uplifting black farmers.

Secondly, there is a growing concern about the sustainability and equity of our current food system. Many people are recognizing that the dominant food system is environmentally unsustainable and socially unjust, and are seeking alternative models that prioritize ecological health, community well-being, and racial equity. Supporting black farmers and promoting food sovereignty can be part of building a more equitable and sustainable food system.

Finally, the COVID-19 pandemic has highlighted the fragility of our food system, and the importance of local food production and distribution. Black farmers and other small-scale producers have been particularly affected by the pandemic, as they often rely on direct-to-consumer sales and have limited access to larger markets. Supporting black farmers and promoting local food systems can help to build more resilient and equitable food systems that can withstand future shocks and crises.

UPW: OK, so tell us the Chef Cassandra story. What do you do and why -- and how can we keep up with your every step?

CASSANDRA: Growing up in Augusta, Georgia, food was always an important part of my life. My family had a garden in our backyard, and my grandmother would often take me to the farmers’ market to pick out fresh produce. However, it wasn’t until my time at Clark Atlanta University that I truly understood the importance of food and its impact on our health.

As a student, I worked on a research project with the Student Health Center that focused on chronic diseases among the student population. It was eye-opening to discover that seven out of the ten chronic health issues we studied were related to food. This realization made me think deeply about the role of food in our lives and how it can either heal or harm us.

I started to pay closer attention to the food I was consuming and the impact it had on my body. I began experimenting with different recipes and ingredients, trying to find ways to make healthy food taste delicious. I found that I had a real passion for cooking and creating dishes that were not only nutritious but also satisfying and flavorful.

As I continued to explore my interest in food and its connection to health, I realized that becoming a chef could be my way of making a positive impact on people’s lives. By creating healthy, delicious meals, I could help people prevent chronic diseases and improve their overall well-being. Armed with my knowledge of food and health, I began developing recipes and writing cookbooks that focused on healthy, delicious food.

Today, I am a chef and food activist working to promote food sovereignty and access to healthy food in underserved communities. My passion for food and health has led me down this path, and I hope to continue making a positive impact on people’s lives through my cooking and advocacy work.

I can be found here:

Twitter @chefcassandra

Instagram:@ FcukTheFoodSystem

Facebook FcukTheFoodSystem

Email: chef.cassandra@gmail.com

Office Cell:: 678-995-FOOD (3663) Media:www.ArkRepublic.com search

Keep an eye out for the Spring Vittles Box From Black Farmers Index. Story here: https://www.arkrepublic.com/2022/12/28/ vittles-sown-with-soul-is-the-tastiest-write-off-youll-eat-all-yearfeaturing-black-growers-across-the-u-s/