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Food - Page 2

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Black Owned Businesses That Most Likely Serve Better Fried Chicken Than Popeyes

I must admit, when I started to see posts here and there about Popeyes, I thought it was odd but random. Then I noticed that this past week, there’s been growing pandemonium about fried chicken sandwiches and people are both overjoyed and MAD about it.

Folks have been comparing the mass hysteria to minstrelsy. Personally, while I actually think it’s comical and don’t feel a need to be up in arms, I still acknowledge the importance of SHOPPING BLACK whenever possible.

So here’s a list of Black owned restaurants and chefs who are serving up their own juicy fried chicken sandwiches. And S/O to BlackFoodie.Co for gathering most of this info!
If you’re a Black Foodie, check out their site. And if you REALLY want to take action, find out how you can help us build the dopest directory of Black owned businesses, GLOBALLY 😉


Roots Chicken Shak (Plano, TX)

Bellis Bistro (Milwaukee, WI) 

Gus’s World Famous Fried Chicken (Multiple locations)

Country Cookin (Philadelphia, PA) 

Taste This (Baltimore, MD)

Ms Carters Kitchen (Baltimore, MD)

 

Soule (Chicago, IL)

Kuzzo’s Chicken and Waffles (Detroit, MI)

Papi Cuisine (Baltimore, MD)

Sunnyside Cafe (Baltimore, MD)

Yo’ Mama’s (Birmingham, AL)

Jacob Restaurant (Harlem, NY)

Soul Bowl (Minneapolis, MN)

 

We Shukin (Miami, FL) 

Comfort LA (Los Angeles, CA)

 

Nana’s Chicken & Waffles (Conyers, GA)

Smitty & Mo’s (Newark, NJ)

South (Philadelphia, PA)

The Crabby Shack (Brooklyn, NY)

-Tony O. Lawson (@thebusyafrican)

 

 

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Black Owned Restaurant Partners with Walmart to create over 30 Jobs

Cornbread is a unique Black owned restaurant that is creating jobs and a space where traditional soul food dishes are prepared using ingredients that are free of steroids and hormones.

Recently, the restaurant announced that they are working with Walmart to expand into three Walmart stores in Pittsburgh, Pennsylvania. All three restaurant locations will open this year with the inaugural location set to open on July 5th.

Black Owned Restaurant

Cornbread’s mission is to passionately invest in its employees and in the communities where it does business. The inaugural location, in a leased space at Walmart, is expected to create approximately 35 new job opportunities.

Black Owned Restaurant

“This expansion is the culmination of two years of hard work by my co-founder, Zadie, and our amazing team. Cornbread was born out of a vision and belief that we could create a space where friends and family can enjoy soul food that is also healthy and where we invest in our employees. We also wanted to ensure that our food was accessible, which is why this collaboration with Walmart is so important,” explained Adenah Bayoh, co-founder of Cornbread.

“When I began my journey as a restaurateur, I was turned down by seven banks before I was able to secure the financing I needed to purchase my first restaurant. Now, 13 years later, my own signature soul food restaurant is expanding outside of New Jersey with the support of the largest retailer in the country.”

Adenah Bayoh and Elzadie “Zadie” Smith are the co-founders of the restaurant

Cornbread’s menu and flavor profiles were crafted by Zadie B. Smith, a native of Georgia with life-long culinary experience. Adenah Bayoh is a restaurateur who opened her first restaurant at age 29.

 

To learn more about Cornbread, please visit www.cornbreadsoul.com.


-Tony Oluwatoyin Lawson (IG@thebusyafrican) and Guest contributor Vernon Williams

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Sisters’ Furlough Cheesecakes Will Soon Be Sold In Walmart

It was back in January when sisters Nikki Howard and Jaqui Wright found themselves furloughed and without income during the partial government shutdown.

Howard worked in human resources at the Food and Drug Administration, while Wright worked as an analyst for the Department of Justice.

“We had bills due and no paychecks coming in, including college tuition,” Wright said. “So we had to think fast.”

They quickly whipped up a plan to bring in extra income by selling homemade cheesecake.

“We took half a day to plan, and the rest is history,” Howard said.

Five months later, a lot has changed for the sisters behind ‘The Furlough Cheesecake’. Their story began to go viral shortly after ABC 7 first interviewed the pair in January. Then came an appearance on The Ellen Show, followed by online orders from all over the country.

“Almost instantly, we had thousands of orders,” said Wright. “I was trying to think how we were going to make a hundred, and then we got requests for thousands.”

The company grew so quickly, Howard and Wright were soon able to quit their jobs at the federal government. Not long after that, they started renting industrial kitchen space so they’d have more room to work and fill orders.

And now – their cheesecakes will soon be for sale at Walmart.

“We’re so very excited we’re able to share a little slice of smile,” said Howard. “Walmart! The Walmart! Our cheesecakes will be there in August!”

Starting August 18, their cheesecakes will hit the shelves of about a hundred Walmart stores throughout the DMV.

“These are small personal size, three inch size, not our full-size cheesecakes,” Wright said. “So those who’ve been asking for individual serving sizes, you can go to Walmart and get that.”

Their cheesecakes are also now featured on the menu at the Bethesda Blues and Jazz Club.

“I mean, if we had to write the story, I don’t think I have this much imagination,” Howard said. “We just went for it. And the blessing is, we had each other.”

Looking back, the sisters say there are a lot of parallels between perfecting a recipe and building a business. They say they’ve certainly learned some lessons along the way.

“When you’re building a recipe, you have to try some things and maybe it doesn’t work quite the way you wanted it, so then you tweak it and perfect it until it’s just right,” Howard said. “And with your business, there are times things don’t go exactly the way you want them to go. But, make a few tweaks and keep going. You learn!”

On Tuesday, they thanked friends, family members, and even strangers throughout the DMV, who supported their business along the way.

As for the name of their company, Howard and Wright say, “The Furlough Cheesecake” is here to stay.

“Because it means something,” Wright said. “You know, we were furloughed, but now we’re in control of our destiny. So we couldn’t let go of the name.”

 

Source: WJLA

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Black Grocery Coop Celebrates 10 Years and an Expansion

Mandela Grocery is a Black Grocery coop that’s on a mission to nourish their neighborhood of West Oakland with healthy food, wellness resources, and collective ownership. Their full-service grocery store sources from entrepreneurs and farmers in California with a focus on black and brown farmers and food makers.

Prior to 2009, residents of West Oakland had to drive or take public transit to get groceries, or else resort to dollar stores and liquor stores for their grocery needs. Some might call it a food desert.

The Crew

Mandela Grocery calls it a site of “food apartheid” — that is, a place where systemic racism has shaped the neighborhood’s lack of access to fresh food.

Black Grocery Coop

Now, the worker-owned grocery store is celebrating its 10th anniversary. The anniversary comes at a time when the co-op is undergoing a lot of exciting change.

The market was recently renovated and got a brand-new logo. And since long-term subletter Zella’s Soulful Kitchen moved, Mandela Grocery has taken over the space’s commercial kitchen, called The Co-op Kitchen.

Black Grocery Coop

It offers a selection of grab-and-go sandwiches like turkey cheddar and chickpea salad, plus coffee. Plans are in the works to offer green smoothies, espresso drinks, hot foods like rotisserie chicken, and plenty of plant-based options.

“It feels like a new beginning with all the transition that we’re in,” said Adrionna Fike, one of the co-op’s 10 worker-owners.

The 10-year celebration took place on June 5th. and featured around 15 food vendors and live music.

Booths included healing massage, acupuncture, yoga, herbal medicine, cooking demonstrations, blender-bike smoothies, a women’s refuge trailer, free books, free barbers, and more.

Meanwhile, Mandela Grocery is also helping to spread the model of the worker-owned cooperative grocery store. In order to support new cooperatives, Mandela Grocery will offer training programs in its store for the members of a new grocery cooperative currently known as The East Oakland Grocery Co-op.

Black Grocery Coop

The new cooperative is spearheaded by Aya Jeffers-Fabro of Acta Non Verba, an urban youth farming program in Deep East Oakland. The store will carry produce from Acta Non Verba’s urban farms right in East Oakland. While Fike said the cooperative is still searching for a location, the store is expected to open in fall 2020.

 

Source: EastBayExpress

Feature Image Credit: SF Chronicle

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Yo Stay Hungry is Serving Culinary Competition’s for The Culture

Yo Stay Hungry is a live culinary competition bridging hip hop with food and beverage. It began in 2015 as a citywide culinary competition for high school students in Queens, NY.

We caught up with founder, Syreeta Gates to find out more about how she and her team are using food and hip hop to educate and inspire.

Yo Stay Hungry founder, Syreeta Gates – (photo cred: Sho Shots)

What inspired you to create Yo Stay Hungry?

For some context I actually wanted to be a chef in high school (that’s what it says in my yearbook). In HS I was baking and selling cakes, lasagna and all of that. So, some years later I googled hip hop and food and the only thing that appeared was a few articles that had lyrics mentioning food and beverage.

I was like wait a minute, something is missing. I was rocking in August Martin HS at the time and they had a Culinary Academy, so the bells went off. What’s hip hop without beef? BOOM! Let’s do a culinary competition.

photo cred: Wayne Washington

 

How would you describe your relationship with hip hop?

My boy Yahdon Israel said hip hop is my first language. I really dig that! My relationship with hip hop is rooted in my relationship specifically with my uncles and big cousins. More specifically, how it happened was really the brainchild of stylist extraordinaire’s Misa Hylton and Groovey Lou.

In the late 90’s, one of my uncles had a cream SC 400 Lexus with gold bbs’s. He and my cousin walked into my grandma’s house as I was sitting on the step and I was absolutely blown away. Mind you, I was only about 10 years old.

My uncle had on a Versace silk shirt with the matching shades and my cousin had on a DKNY body suit. I had no clue was hip hop was, one thing I was clear of was that whatever it was I wanted to be apart of it.

yo stay hungry
photo cred: Wayne Washington

How do you select what chefs are involved with the project?

We rock though referral, a lot of chefs have been reaching out to us to participate, so that’s been great. We have a system around how we choose chefs to rock, but we are thankful they see what we are doing and want to be apart of it. 

The 2019 “Biggie Day” Chefs

What does the phrase “Everybody eats” mean to you?

It means there’s enough room for everybody at the table. “Everybody Eats” is one of our beliefs at Yo Stay Hungry. The phrase represents the idea that through teamwork everyone is taken care of. #teamUS Everybody Eats is also from the classic 2002 drama “Paid In Full”, you know we have to keep it consistent. 

What is your vision for YSH?

Take over the world LOL! Nah, more specifically, Yo Stay Hungry will take over people’s kitchens. We will put on for the culture and preserve the culture in a way that’s never been done before. We have the adult competitions launching Fall 2019 which I am really excited about.

The 2019 “Biggie Day” Judges

Why a food and hip hop business? 

We live in a world where hip hop is pop culture. I don’t believe that Yo Stay Hungry could have existed before my generation. Folks like Jay Z, Queen Latifah, Sylvia Robinson, and Puff and the like really set the stage around what’s possible business wise in the culture.

photo cred: Wayne Washington

They created TV/film opportunities, record labels, make up endorsements, liquor companies, streaming services, and the like. Throughout the entire genre of music one thing that has been consistent is food and beverage.

yo stay hungry
photo cred: Wayne Washington

With Yo Stay Hungry we have an opportunity to build a business for the culture, literally. We aren’t looking at it from the outside looking in. The team is thinking what would we be interested in, what would we want to do, and from that we create a business model that’s scalable.

 

-Tony Oluwatoyin Lawson (IG@thebusyafrican)
Feature Image: The Yo Stay Hungry Team (photo cred: Sho Shots)
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Black Owned Ice Cream Businesses You Should Know

It’s getting hot out here! Let’s get out and support some Black owned ice cream businesses!

Black Owned Ice Cream Businesses

Cajou Cream (Baltimore , MD)

Black Owned Ice Cream

Islands Tropical Ice Cream (Silver Spring, MD)

Brooklyn Swirl (Brooklyn, NY)

Black Owned Ice Cream

Goodies Frozen Custard & Treats (Washington D.C)

Black Owned Ice Cream

Mikey Likes It Ice Cream (New York, NY)

Black Owned Ice Cream

Shawn Michelle’s  (Chicago, IL)

York Castle Ice Cream Company (Rockville, MD)

Miyako Old Fashioned Ice Cream Shop (San Francisco, CA)

black owned ice cream

 

-Tony Oluwatoyin Lawson (IG@thebusyafrican)

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Inside Cane, The D.C. Restaurant With Street Food From Trinidad

Bellying up to a metal table inside his new kitchen on H Street NE, Peter Prime lowers a long-reach lighter into a hole in a hand-held smoker and watches as it sucks the flame into a mixture of beech wood and coconut husks.

Peter Prime and his sister Jeanine Prime (Credit: City paper)

Smoke winds through a black tube inserted through a crack in the lid of a boxy plastic container, perfuming an ice cream base he’s made out of a milk he’s extracted from Dominican coconuts — the baby Thai ones are too inconsistent for his taste. Prime yanks the hose out of the box after a minute. The coconut milk has a lot of fat in it, he says, which will take on the smoke quickly.

Cane chef-owner Peter Prime is using Dominican coconuts to make his own coconut milk. Rey Lopez/Eater D.C.

Cane, Prime’s first restaurant venture as an owner, will open on Monday, April 22, at 403 H Street NE. He’s spent the past few weeks workshopping dishes that will replicate the street food he grew up eating on the island of Trinidad, a cuisine heavily impacted by enslaved people from Africa who worked the sugar cane fields and indentured workers from India who arrived during British rule.

The enthusiastic response Prime received for the Caribbean smokehouse style he developed at Spark at Old Engine 12 in Bloomingdale convinced him that D.C. was ready for him to further explore his roots. After training at the French Culinary Institute in New York and working with some of Washington’s most successful chefs — Michel Richard at Citronelle, Rob Weland at Poste Modern Brasserie, Todd Gray at Equinox — Prime has a toolbox of techniques to lean on while creating his version of food found largely on street corners and rum shops.

“We don’t have a huge eating out culture,” Prime says of Trinidad, “but food is central to all of our lives.”

At Cane, a soft-serve machine will pump out smoked coconut ice cream with a benne seed candy, and flavors like Guinness beer and rum raisin will rotate in for adults.

Appetizers will include doubles, a ubiquitous street food snack often eaten for breakfast. Prime compares them to tacos, except instead of a tortilla there is a frybread wrapper stuffed with curried chickpeas and a spicy relish. On the wall, there’s a painting that recreates a photograph of former President Barack Obama eating one during a state visit.

Prime served the frybreads at Spark, which closed its restaurant and became a full-time private events space in December, but they were deconstructed and served with different condiments. At Cane, they come on paper just like they do on the street in Trinidad.

Prime’s jerk chicken wings, the first Caribbean dish he experimented with selling, will also make the trip over from Spark. Grilled oxtails and brisket sliders will also be familiar to Prime followers, but the latter will come on hops bread, soft rolls he’ll be pulling fresh out of the oven every day for happy hour. Prime is continuing his whole snapper, too, deep-fried and tossed with pickled peppers.

Chef Peter Prime’s famous jerk wings. Tierney Plumb/Eater DC

Tiffin boxes, stackable sets of metal containers popular in India, will have containers for the Trinidadian paratha — or roti bread — and compartments for beef or duck curries and vegetables.

“It’s kind of designed as a great appetizer for four or a meal for two,” Prime says.

Rich, fatty plates follow the tradition of rum shop dishes called “cutters” because they cut through the alcohol. That includes a cow heel soup and a geera (cumin) pork stew. At rum shops, Prime says, people usually get a bowl of ice and a bottle of rum to share while they casually eat and drink.

“Your palate is kind of being numbed by the straight alcohol,” he says. “The cutters wake it up. You enjoy the food more, and you enjoy the rum more.”

A robust rum program at Cane includes rhum agricole and spirits from heritage stills at Demerara in Guyana. Customers will be able to sample rum flights, and a fresh juice program forms the base of cocktails. That includes a sweet lime juice that goes into Prime’s rum punch and mauby, a sweet and bitter concoction made from steeping a Caribbean bark.

To recreate the feel of the rum shops back home, Prime enlisted the help of his sister, Jeanine Prime, who partnered with him to open Cane. Jeanine, who holds a Ph.D. in social psychology as well as an MBA, remembers watching Julia Child on TV with her brother and their mother.

“It’s been a dream for a long time to open this thing,” she says. “Maybe back in 2006 we were kind of dreaming about going into business together.”

Distressed wood lining the bottom of the bar, in the host stand, and in the painted shutters on the wall help mimic the vibe of lean-tos serving rum on the beach. More polished wood — on the seats of chairs, on the floors, in tabletops and banquettes — reinforces the feeling.

The showpiece is a textured white wall that’s made out of a composite formed from recycled sugar cane.

Jeanine Prime says she’s most excited to eat her brother’s oxtails, a staple from their childhood. Peter Prime has had to coach his butcher to cut them the right way so every customer gets a tiny, exposed pocket of bone marrow. Another dish she’s looking forward to eating is the pepper pot, a rich stew that has both pork and cow heel.

“Pepper pot we have every Christmas for breakfast actually, a bowl of meat,” she says while laughing.

Both siblings say they were never excited about cooking home food when they were younger. They didn’t appreciate it until it wasn’t a regular part of their lives anymore.

Peter Prime says his path of coming full circle may feel a little cliche. But once he started experimenting with Caribbean food, it had a powerful impact on him. It made him remember where he came from, how he was shocked when he was scolded by a culinary school instructor for dousing a roasted chicken with black pepper because he was raised to love spice.

“The light kind of flickered and came on, and it was just like, this is what I do,” Prime says. “This is how you bring soul to your food.”

At a time when Washington is seeing an influx of island food through the prism of white vacationers — recent openings include the island-hopping Coconut Club in Union Market and Tiki TNT at the Wharf — Cane’s Afro-Caribbean chef authors a love letter to the daily sustenance of the diverse people of Trinidad.

Prime doesn’t have a chip on his shoulder anymore. He’s not trying to show every French technique in his arsenal. He’s just trying to put his story on a plate.

“In a place like D.C. with so much going on in the food scene, I feel like for your contribution to be relevant, it has to be from somewhere real,” he says, “somewhere you can bring a unique perspective.”

 

 

Source: Eater DC

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The Ultimate List of Black Owned Farms & Food Gardens

Black owned farms make up less than 2 percent of all farms in the United States.

According to a recent report, Black farmers lost 80 percent of their farmland from 1910 to 2007, often because they lacked access to loans or insurance needed to sustain their businesses.

The report mentions the “long and well-documented history of discrimination against Black farmers by the USDA (United States Department of Agriculture).”

It goes on to state that “The unequal administration of government farm support programs, crucial to protecting farmers from an inherently risky enterprise, has had a profound impact on rural communities of color.”

It is clear that that Black farmers need help now more than ever. We also need fresh produce they provide. Here is a list of Black owned farms and food gardens that you can support.

Black Owned Farms

Alabama

black owned farms
Darden Bridgeforth & Sons Farms/ Credit: News Courier

Darden Bridgeforth & Sons (Tanner, AL)

Bain Home Garden (Rehoboth, AL)

Binford Farms (Athens, AL)

Datus Henry Industries (Birmingham, AL )

Fountain Heights Farms (Birmingham, AL)

Hawkins Homestead Farm (Kinsey, AL)

Arizona

MillBrook Urban Farms

Millbrook Urban Farms (Phoenix, AZ )

Patagonia Flower Farms (Patagonia, AZ)

Project Rootz Farm (Phoenix, AZ)

California

black owned farms
Will Scott of Scott Family Farms/ Credit: AP Photo/Gosia Wozniacka

African American Farmers of California demo farm (Fresno, CA)

Farms to Grow, Inc. (Oakland, CA)

Corky’s Nuts (Northern CA)

Scott Family Farms (Fresno, CA)

Rancho de Rodney (Fresno, CA)

Connecticut

Root Life (New Haven, CT)

The DMV Area (DC, MD, VA)

black owned farms
Soilful City/Facebook

DC

Good Sense Farm

Good Sense Farm (Washington, DC)

Three Part Harmony (Washington, DC)

Soilful City (Washington, DC)

Sylvanaqua Farms (Washington, DC/Norfolk, VA)

MD

Cherry Hill Urban Garden

Cherry Hill Urban Garden (Cherry Hill, MD)

Deep Roots Farm (Brandywine, MD)

Dodo Farms (Brookeville, MD) 

Four Mother’s Farm (Princess Anne, MD)

Jenny’s Market (Friendship, MD)

The Bladensburg Farm (Riverdale, MD)

Tha Flower Factory  (Baltimore, MD)

VA

 

Haynie Farms (Reedville, VA)

Berrily Urban (Northern VA)

Botanical Bites Provisions (Fredericksburg, VA)

Boyd Farms (Nathalie VA)

Broadrock Community Garden (Richmond, VA)

Browntown Farms (Warfield, VA)

Brunswick Agriculture and Cultural Model Homesteading & Equestrian Center (Warfield , VA)

Carter Family Farm (Unionville, VA)

Cusheeba Earth: A Soil Culture Farm (Onley, VA)

Fitrah Farms (Central VA)

Go Greens Farms (Suffolk, VA)

Haynie Farm (Reedville, VA)

Mighty Thundercloud Edible Forest (Birdsnest, VA)

Mor-Cannabis (Scottsburg, VA)

Vanguard Ranch (Gordonsville, VA)

Verde Hemp Farms (Surry County, VA)

Florida

Griffin Organic Poultry

Harvest Blessing Garden (Jacksonville, FL)

Fisher Farms (Jonesville, FL)

Griffin Organic Poultry (Harthorne, FL)

Infinite Zion Roots Farms (Apopka, FL)

Ital Life Farm (Tampa, FL)

Marlow Farms (Kissimmee, FL)

Seed Mail Seed (West Palm Beach, FL)

Smarter By Nature LLC  (Tallahassee, FL)

Georgia

black owned farms
The Metro Atlanta Urban Farm /Facebook

Swanson Family Farm (Hampton, GA)

Southeastern African-American Farmers Organic Network (Atlanta, GA)

The Metro Atlanta Urban Farm (Royston, GA)

Semente Farm (Lithonia, GA)

Patchwork City Farms (Atlanta, GA)

Local Lands (Dublin, GA)

Miller City Farm (Fairburn, GA)

Nature’s Candy Farm (Atlanta, GA)

Noble Honey Company (Atlanta, GA)

Restoration Estates Farms (Haddock, GA)

Semente Farm (Lithonia, GA)

Tea Brew Farm (Central Georgia)

The Green Toad Hemp Farm (Metter, GA)

Truly Living Well (Atlanta, GA)

Illinois

AM Lewis Farms (Matteson, IL )

Black Oaks Center for Sustainable Living (Pembroke Township, IL)

Chi City Foods ( Chicago, IL)

Dusable City Ancestral Winery & Vineyards and Dusable City Botanical Farms

Roots & Vine Produce and Cafe (Chicago, IL)

Salem Hemp Kings (Salem, IL)

Urban Growers Collective (Chicago, IL)

Your Bountiful Harvest (Chicago, IL)

Kentucky

The Russellville Urban Gardening Project (Russellville KY)

Barbour Farm (Canmer, KY)

Ballew Estates (Madison Co, Kentucky)

Cleav’s Family Market Farm (Bonnieville, KY)

Slak Market Farm (Lexington, KY)

Louisiana

black owned farms
Harper Armstrong, owner of Armstrong Farms/ Facebook

Armstrong Farms (Bastrop, LA)

Cryer’s Family Produce (Mount Hermon, LA)

Grow Baton Rouge (Baton Rouge, LA)

Laketilly Acres (New Orleans, LA)

Mama Isis Farm & Market (Baton Rouge, LA)

Oko Vue Produce Co (New Orleans, LA)

Provost Farm (Iberia Parish, LA)

Massachusetts

Agric Organics Urban Farming (Springfield, MA)

Urban Farming Institute of Boston (Mattapan, MA)

Maine

Annabessacook Farm (Winthrop, Maine)

Michigan

D-TownFarm (Detroit, MI)

Mississipi

Earcine (Cine`) Evans, founder of Francis Flowers & Herbs Farm

34th Street Wholistic Gardens & Education Center (Gulfport, MS )

Francis Flowers & Herbs Farm(Pickens, MS)

John H. Moody Farm (Soso, MS)

Morris Farms (Mound Bayou, MS)

RD & S Farm (Brandon, MS)

Field Masters Produce (Tylerton, MS)

Foot Print Farms (Jackson, MS)

Missouri

black owned farm
Will Witherspoon, CEO of Shire Gate Farm

Shire Gate Farm (Owensville, MO)

New Hampshire

New England Sweetwater Farm and Distillery (Winchester, NH)

New Jersey

Free Haven Farms (Lawnside, NJ)

Hawk Mountain Earth Center (Newark, NJ )

Hyah Heights (Newark, NJ )

Jerzey Buzz (Newark, NJ )

Morris Gbolo’s World Crop Farms (Vineland, NJ)

Ward’s Farm (Salem, NJ)

New York

Karen Washington, Co-Owner of Rise & Root Farm./ Twitter

Rise & Root Farm (Chester, NY)

East New York Farms (Brooklyn, NY)

Brooklyn Rescue Mission Urban Harvest (Brooklyn, NY)

Soul Fire Farm (Petersburg, NY)

North Carolina

black owned farms
Mother’s Finest Urban Farms

Mother’s Finest Urban Farms (Winston Salem, NC)

Abanitu Farm (Roxboro, NC)

Fourtee Acres (Enfield, NC)

First Fruits Farm (Louisburg, NC)

Yellow Mountain Garden (Franklin, NC)

Pine Knot Farms (Hillsborough, NC)

Savage Farms (Durham, NC)

Green Heffa Farms (Liberty, NC)

black owned farms
Green Heffa Farms

Ohio

Rid-All Green Partnership (Cleveland, OH)

Oregon

Mudbone Grown (Portland, OR)

Rainshadow Organics (Sisters, OR)

Pennsylvania

The Philadelphia Urban Creators /Facebook

Mill Creek Farm (Philadelphia, PA)

The Philadelphia Urban Creators (Philadelphia, PA)

South Carolina

Fresh Future Farms/ Adam Chandler Photography

Fresh Future Farm (North Charleston, SC)

Gullah Farmers Cooperative (St. Helena Island, SC)

Gullah Farmers

Morning Glory Homestead Farm (St. Helena Island, SC) 

Rare Variety Farms (Columbia, SC)

SCF Organic Farms (Sumter, SC)

Texas

We Over Me Farm (Dallas, TX)

Bonton Farms (Dallas, TX)

Berkshire Farms Winery (Wilmer, TX )

Caney Creek Ranch (Oakwood, TX )

Fresh Life Organics (Houston, TX)

Lee Lover’s Clover Honey (Houston,TX)

Lettuce Live Urban Farm (Missouri City, TX)

Long Walk Spring Farm (New Boston, TX)

Uncommon Bees (Jasper, TX)

Vermont

Clemmons Family Farm

Clemmons Family Farm (Charlotteville, VT)

Strafford Creamery (Strafford, VT)

Washington State

black owned farms
Clean Greens Farms/ Camille Dohrn

Sky Island Farm (Humptulips, WA)

Clean Greens (Seattle, WA)

International

Mwanaka Fresh Farm Foods (London)

 

 

-Tony O. Lawson

Special thanks to Ark Republic, who’s  Black Farmers Index was used to update portions of this list!


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(Feature Image: Adam Chandler Photography)

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Black-Owned Mama Biscuits Scores Distribution With Walmart, Sam’s Club, Whole Foods, Amazon, and Wegmans With 127-Year Old Family Biscuit Recipe

Meet Lesley Riley, CEO of Mama Biscuits®, the family-friendly, all-natural, gluten-free gourmet baking company.

What started as a loving tribute to her grandma’s 127-year old family recipe for mouth-watering southern biscuits to comfortable cobblers has now become a popular must-have with over 60 scrumptious products and 32 items in rotation.

Mama Biscuit® celebrates the 4th anniversary with distribution in Walmart, Whole Foods (selected markets), Sam’s Club, Amazon, Wegmans, and QVC and more to come.

mama biscuit
Meet Lesley Riley, CEO of Mama Biscuits

“I wanted to create the nostalgia of home cooking from my grandma’s recipes with a modern twist. That is what Mama Biscuit® is. Simple and authentic handwritten recipes passed down from generations,” says Riley. Mama Biscuit®, Riley, is scheduled to appear on ‘In the Kitchen with David’ on QVC, on March 17.

Lesley Riley launched her online gourmet baking company in 2015, after cooking for family and friends for years. The former restauranteur, recipe developer is affectionately called ‘Mama Biscuit’.

After trial, tribulation, and rejection from traditional banks to secure funding to launch her business, Riley self-funded Mama Biscuit®, and continues working her day job as an IT Project Manager.

“My first baking creation for retail was an Apple Pear Pistachio Gourmet Biscuit, this cleaner, healthy and delicious breakfast/dessert item quickly became an instant hit.

Through consistency, word of mouth and persistence, we have secured national distribution from major brands.

My team consists of 15 outstanding employees which include family members for quality control, sales, marketing, and support. When you bake with love, you have fun and it comes out in the taste,” says Riley.

Mama Biscuit® is America’s first gourmet biscuit baking company located in the Washington DC, Maryland, and Virginia areas.

Their mission and formula for success are simple: Get back to the basics, keep it tasty without compromising flavor, make small batches, using premium all-natural foods with only the finest, freshest, ingredients.

And, always, quality over quantity. Mama Biscuit® has been lauded in the media, with features and appearances on QVC, CBS, ABC, NBC, FOX, Family Circle, Women’s Business Journal, Maryland Department of Commerce, Country Living, Biz Journal, and Frozen Foods Business.

“My grandmother only used a few ingredients for her delicious biscuits. No preservatives, artificial dye, trans-fat, no chemicals, while never sacrificing love.

At Mama Biscuit®, we aim to create that one unique experience that takes your taste buds on a flavorful yummy journey. We pride ourselves on bringing a northern flair to a southern classic,” beams Riley.

Mama Biscuit® will expand its services to include easy monthly cooking/baking lessons for children and millennials curated by a former White House Chef.

Riley states, “I want to give my customers and future customers the gift of eating our Artisan sweet, savory, gluten-free gourmet biscuits.

I ship them all over the United States and would love for each household to experience them.” Riley donates biscuits to local food pantries, such as the Department of Aging and Frederick Rescue Mission for families.

“I never take anything for granted. No matter what opportunities come your way always remain humble. Opportunities aren’t given to everyone,” pleads Riley.

 

Source: The Dallas Weekly


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Black Owned Juice Bars You Should Know

The $2.2 billion a year Juice bar industry is growing due to an increased focus on healthier consumption of fruits and vegetables and recent changes in dietary habits.

Support these Black owned Juice bars that are promoting healthy living. Many are offering takeout and delivery.

Black Owned Juice Bars

iGet Juiced (Snellville, GA)

Local Green (Atlanta, GA)

Sage Juice Bar & Cafe (Duluth, GA)

Turning Natural (D.C. & MD locations)

Juices For Life (Bronx, NY)

Fusion Smoothie and Juice Bar (Summerville, SC)

Stripp’d Juice (Philadelphia, PA)

Black Owned Juice Bars

Khepra’s Raw Food Juice Bar (Washington, D.C.)

Black Owned Juice Bars

Juiceheads (Atlanta, GA)

Black Owned Juice Bars

Malamiah Juice Bar  (Grand Rapids, MI)

Joy’s Health Sanctuary (London, UK)

 

-Tony O. Lawson


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