Hello Everyone and Welcome to the VERY FIRST BIG YELLOW POT INTERVIEW... This is the first of a series where I interview fellow creatives, activists, public leaders and business owners about their unique relationship with food. I include an interview, background, photos and questions that showcase who they are in a unique way. After the interview is a recipe and I make those recipes step by step on my IG @thebigyellowpot & Facebook "The BIG Yellow Pot".. Please enjoy the first of many Big Yellow Pot Interviews..
Welcome back! Quick question... What's something we have in common? One undeniable connection that you, me and everyone else on Earth all share? We ALL eat. From the very moment we come out of mothers, we are aching to be fed and nurtured. However, in different socioeconomic environments, food and nutrition looks certain ways for different groups of people. One piece of literature doesn't ever seem to capture the culinary picture representing EVERYONE.
I learned about food insecurity, food disparities/deserts early in my college career. I also studied what can happen when people aren’t given the proper resources to provide nutrition for their families and themselves. I also learned that African American and Hispanic households suffer the greatest from these problems due to a number of factors. During my time at East Carolina University, I learned a great deal about Human Development and Nutrition while working under Dr. Virginia Stage and Dr. Anu Hegde. I must admit that I wasn’t aware just how much went into building a human being. Whether we were studying gross or fine motor skills, child rearing, discipline or cognitive function of different age groups, I was always intrigued at how each body is made in intricate design.
However, one piece I felt was missing or didn’t provide enough information was how the Nutrition, Diet and Environmental Factors directly influenced human development and health. I decided to call on one of my good friends who worked for the Food Bank. During that time she continuously worked with community outreach efforts, economic development and a number of social issues. She is a dear friend and great role model who has always strived to give back. It was a no-brainer for me to invite her here to get a deeper look into what we can do as a community to learn more about nutrition and economic growth. I also wanted to see what kind of relationship with food she had growing up and how her career may have changed that. Having had plenty of conversations about food and plenty more about black and brown individuals not having the knowledge or support they need to increase health and wealth, I felt she was a perfect first guest to kick things off! Please welcome my soul sister, dear friend and college errand buddy Carina D. to The Big Yellow Pot!
A little about Carina D.
During her undergraduate studies, her concentration in Family and Community Services stimulated her interest in studying the foundation of building families, maintaining relationships, and the necessity for early childhood development. Her involvement with the National Council on Family Relations empowered the interest to enrich individuals, families, and communities through research, service, teaching, and community engagement.
In 2017, she interned at the City of New Bern within the Developmental Services Department. With gained knowledge and previous insights from personal experiences, her job duties were to collect, analyze, and deliver the awareness of public policy initiatives dedicated to enriching the quality of life. It further served as an eyeopener to the need for continuing revitalization of services and places emphasis on the need to encourage growth over stagnancy. Upon graduation, she became a Certified Family Life Educator ready to apply family life education to community education, resource development, and public information to any job awarded.
With each opportunity, she nurtures her goals by remaining dedicated to obtaining knowledge, applying research with methods, and practicing the willpower to reinforce and empower humanity and community via public policy on the state and local level. By pursuing an Economic Development Certification, she plans to engage with influential decision-makers and strengthen leadership and communication skills to effectively lead and manage. Policies should be designed to promote social and economic well-being, support the community, and diversify the economy. Her life mission deems "mutual giving strengthens the community". Through community involvement and collaborative efforts provided by the government, private, and public sectors, there is the opportunity to provide resources and initiatives to stimulate wealth in economically distressed communities specifically.
Her long-term goal is to become a Community and Economic Development Director and later down the road a City Manager. With a particular interest in planning and housing programs including federal Community Development Block Grants and HOME Investment Partnership Programs to assist low- and moderate-income citizens. She wants to bring about change by creating refreshing innovations to foster dignity, the cooperation of citizens, and perseverance to sustain meaningful lives. Furthermore, she anticipates completion of this degree solidifies her ability to start a non-profit organization that will serve as a local Community Development Center to enhance, enrich, and empower young and emerging adulthood aged children. With hopes to support and encourage services as a necessary dimension to bring about a loving practice of living in a community.
What does food mean to you? What relationship do you have with food?
Food is extremely important to me and I believe it can sometimes be considered a luxury. I feel the need to relate this back to Maslow’s Hierarchy of Needs. For those of you who are unfamiliar Maslow wrote a paper in 1943 where he had this idea of human development psychology which focused on the stages of growth in humans. I remember this so well because it turned a light bulb off in my head and I can visualize the pyramid in my head where the more basic needs are at the base. Starting at the bottom, there are five (5) levels;
1) Physiological needs - which are things like food, water, warmth, and rest
2) Safety needs - such as security and safety
3) Belonging & love needs - the ability to foster intimate relationships and friends
4) Esteem needs - such as prestige, and feelings of accomplishment
5) Self-actualization - like achieving one’s full potential, including creative
activities
I hate to go on a tangent but for the sake of this segment, the first two levels are the basic needs that I consider to be pillars of his hierarchy. Food supplies my body with the proper nutrients necessary to gain energy, and stimulate growth in a way that is tasteful, flavorful, and well-seasoned. Food is something we all require and reminded me that we are connected to one another in that way. My relationship with food growing up revolved around having access to central food staples but that has grown since I've continued to develop and become financially stable. I like to think of each meal as an experience and a way to show my body love with each meal. We should ask if families and individuals living in food deserts feel socioeconomically empowered to purchase more healthy, and generally more expensive foods. During your career at the Food Bank of Central & Eastern NC, did you ever begin to look at your food intake and food waste differently?
Working at the FBCENC definitely made me look at my food waste for sure! I started off being cautious about what I would throw out, how much food I would put on my plate to ensure I would eat it all and other little tactics. But, the FBCENC also challenged me to have a closer connection with food, and try new food items and recipes I probably wouldn’t have considered prior. Food Insecurity, Food Deserts, Obesity, Heart Disease… These are all health and nutrition concerns that affect African American and Hispanic individuals in way higher percentages than other races. What do you think we can do in our communities to help increase education and awareness?
Collaborate, collaborate, and collaborate. I can say that in another form, collective action, community organizing, and advocacy! I have a project I've been working on and off with since I started the MPA program where we research and analyze food deserts and the effects it has on health outcomes. Two of the main things that stand out for me would be access to transportation, whether public or private. And grocery store or supermarket proximity. In order to increase education and awareness, we need community-based organizations, whether NGOs or non-profits, who have missions related to food insecurity and health to get involved on some level. It also takes community organizing and advocacy of residents to speak and stress the importance of healthy food options being more easily accessible. Start speaking to potential developers on how to get a Fresh Market, Piggly Wiggly, or Food Lion located in a certain area. You will notice how there always seems to be a Family Dollar, or Dollar Tree located in food desert areas. Keeping in mind those stores do not push or even hold healthy, and nutritious foods and even more importantly fresh produce. What are your current interests and goals within your career? What is your focus right now? Does nutrition play a role in that?
So right now, I'm finishing up my last year in the MPA program so much of my current interests revolve around housing and urban development, as well as community and economic development. Honestly, being able to educate, enrich, and empower people of color (black people) is my focus and integrating that into my career at all levels matters to me. My main focus right now is finding a job in that field, but also in the local or state government sector. Depending on my future job, but to speak it into existence - I want to be a Community & Economic Development Manager or Director. I believe nutrition will play a role, not a significant role, but it will play a role in the organizations we work worth or collaborate with on some level. If anything, I believe the educational aspects will be the most important.
What inspires you to take on such difficult work? Who inspired you to be aware of what's happening to less fortunate individuals? Does the work ever get to you on an emotional level?
I would account my inspiration from the desire to service which my mother instilled in me at a very young age. I’d hate to say we struggled as a family growing up, but more than anything - we had moments and experiences where we became reliant on friend/family support, social services, and that broadened my interest in community. I notice how individuals were able to flourish just by being supported, building valuable relationships with people who looked like them and also didn't. It gave me this sense of belonging and there is this energy (which is not visible to the naked eye) of closeness and striving from something greater than oneself. The work can get emotional, but those are the moments I realize I have to step back and take good care of myself. Without doing so, I will not be able to go so hard or have the energy to do so. Any amazing food your mom used to make when you were younger? Knowing that she had 3 growing boys and a girl to cook for, how did she make meals stretch?
That’s a funny question. So my mom was great at making meals stretch because she had so many foods to feed. I think growing up, my favorite meals my mom would make was hamburger steak, gravy, and white rice; spaghetti, mainly baked though with a side of fish and a fresh salad; we always have fried chicken or pork chops - something fried each week. It all depended on the mood. I’m assuming she chose recipes that could be our lunch and dinner for the next day and weren’t expensive by any means. We had a deep freezer, and still do at my home in NB and that was always filled with bulk meat, fish, and other meats like bacon, sausage, etc. From my knowledge, she had no major issues with making meals stretch, she just did it. And for that reason, I prefer not to eat leftovers lol I know that you have a garden and have been growing for a couple years now. Do you know any of the processes for starting and organizing a community garden? Would you ever sell or give your produce away at Farmers Markets?
Love that you ask this because I just passed my 2 year mark of having my garden plot at the Farmville Community Garden which I continually volunteer with. So, being submerged in the work with the FBCENC encouraged me to get more in tune with my foods, but especially produce and become more aware of the farm to table ideology. I cannot say I have all of the specifics but I can answer that in a non-formal process. It all starts with an idea and acquiring space or a lot. From there, the process of gathering resources currently available to you and external resources you will need. Always thinking strategically! Considerations of how you’ll obtain and retain volunteers, plot sizes, storage areas, etc. Our interview definitely made me wonder. I went straight to the local Dollar General and I found a way to make something delicious without a huge variety of fresh produce, farm raised animals or whole grains..
RED RICE with Chicken and Green Beans .. Step by Step on Instagram Tab on Blog.
Ingredients
1 (14.5 oz.) can of Diced Tomatoes (can be fire roasted, or regular)
½ can of tomato paste, or 3 Tbsp Tomato paste if you have it in a tube
1 small onion OR 2 tsp onion powder
1 (14.5 oz.) can of French Style Cut Green Beans
1 cup white rice
2 (2.6 oz.) Starkist Chicken Creations
3 Tbsp Vegetable or Canola Oil
Salt and Pepper To Taste
2 cups of room temperature water or chicken broth.
Cook Time: 40 minutes
Prep Time: 10 minutes
Total Time: 50 minutes
Method
In a medium size saucepan, heat 2 Tbsp vegetable oil (or butter) until shimmering.
Add small chopped onion and salt, pepper, garlic powder/salt to taste. Sauté until clear. Add diced tomatoes, tomato paste and stir till smooth. Add green beans and Stir until combined, then lastly add your packaged chicken and let simmer for 5 minutes.
Wash your cup of rice with cold water until it runs clear to remove all starch. You can add it to a bowl and rinse that way or wash through a fine mesh sieve.
Add your rice and stir until rice is evenly coated. Add your 1 & ½ cups of broth or water and stir adding salt and pepper to taste. Let your rice mixture come to a rapid boil. Once it's boiling, turn the pot to low and place a lid on top. Depending on the stove, it should take about 30 minutes but 20-25 is ideal. You want no liquid left behind.
Fluff with a fork and serve. Stay tuned for this same recipe if it was made with farm fresh ingredients sourced in a place that didn’t have food insecurity :)
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