Tenth International Conference on Food Studies

Abstract

Refugees and immigrants can attest to the struggles of establishing a new life in a new environment that often has limited access to the primary foods that have sustained them physically, socially, and emotionally. Creating opportunities to cultivate, cook, and share food are vital to cultivating a sense of home and can help span the gap between cultures and communities. Anthropologist Teresa Mares (2012) writes, “preparing, eating, and sharing meals that are resonant with one’s foodways…is a vital piece of maintaining a sense of self in a new environment.” This paper is based on a multi-year assessment, which is currently in its second year, of a program aimed at helping recent refugees, immigrants, and urban youth develop skills in sustainable farming and culinary arts towards the goals of job readiness, social skills, and self-confidence. The authors report on the successes and challenges of this multidimensional program in its goals to utilize food and food-making as means to transcend social, cultural, and economic barriers, as well as to create and sustain environmental sustainability and food justice.