Food, sustainability and immigrants
Sustainable, local, organic, artisanal – these terms help define and frame today’s food culture. Do these terms have different meanings for immigrants?
If organic food is harvested by immigrant workers who are underpaid for their labor, is it sustainable? If a traditional dish from Asia the Caribbean or Africa has been adapted to use ingredients that are more readily available in the New York area, is it local?
The next issue of the Feet in 2 Worlds online magazine will explore the intersection of immigrant food and culture with these concepts from today’s food scene. Immigrants – their labor, culture, and recipes – occupy every position in the food chain, yet their stories often go untold or are misrepresented. We are looking for stories in any medium – audio, video, photo essay, text, info-graphic – that help bring a deeper understanding to these complex issues and shine a light on unseen parts of the food system. The stories we seek to tell will use the tools of narrative journalism, be investigative in nature, go beyond clichés and stereotypes, and will advance our mission to bring underreported stories from immigrant communities to new audiences on public radio and online.
Some possible areas include:
- Healthy eating in immigrant communities
- Deconstructing a meal – where do the ingredients come from?
- What does sustainability look like in an immigrant neighborhood or household
- Hidden food systems/hidden people – how immigrants participate in food industries and food culture in unseen ways.
- Immigrant food entrepreneurs and locally made ethnic food products.
- Scraps – how food is reused and conserved in ethnic dishes and immigrant kitchens.
The deadline for submissions is August 15, 2015.
Please send submissions by email to email@example.com.