Food is life. Food is personal and communal. Food is deeply entwined with who we are. The history of race can be seen in our diets and the hands that touch the food we eat--68% of farmworkers and 50% of food service and preparation workers are people of color. In this session we discuss the racial history and politics of food.

On March 1, Professor Brian Lowery talked with Tunde Wey, the NOLA-based Nigerian chef who turns food into political performance art and charges black and white customers different prices to mirror wealth disparity in America. They talk about ways food crafts our identity and the role that people of color play on a day to day basis in our relationship with food.

This event is part of a weekly series of conversations with prominent leaders that aims to deepen our collective awareness of the role of race in the United States and around the world. We will discuss how race interacts with structures of power and how systemic racism manifests itself in institutions and our daily lives.