The objectives of the Mandala Kitchens Project are multifaceted, providing culinary training and catering job opportunities for those who can’t afford it or who have barriers to employment.
“When we were incarcerated, we were eating non-quality food for years and years. Food that could be causing cancer and illnesses. But now we get to make food and share it with love and thoughtfulness.”
In a new monthly column, Natalie Pattillo talks to people working at the intersection of food and social justice in New York City.
With these traditional tapas offerings, Galician chef Ruben Rodriguez takes diners on a sentimental journey into his childhood.
Rose Michel fled an abusive relationship and found joy in food. Now she brings her pumpkin soup, griot and black mushroom rice to the masses.