Sustainable Traditions: Immigrants in Today's Food Culture

Sustainable Traditions: Immigrants in Today's Food Culture

Hali Bey Ramdene
Nov 30, 2015
(Image credit:

Perhaps now more than ever, the world's ears are piqued to the stories of the immigrant experience. So often our first foray into understanding these stories is through what we have most in common: food. For 10 years Feet in 2 Worlds has brought the work of immigrant and ethnic media journalists from communities across the U.S. to public radio and the web, uncovering stories from the often-forgotten corners of the U.S. experience.

(Image credit: James Boo)

The latest issue of Feet In 2 Worlds magazine considers how the buzzy elements that define today's sustainable food culture — local, organic, artisanal — intersect with immigrant populations. From a video on how Mexican line cooks bring the techniques they learn in a professional kitchen to their home cooking, to an article on a pop-up food market in Queens where entrepreneurship, culture, and accessibility are just as important as the food itself, these stories cast a wider, more inclusive net on the storytelling we do around food.

These articles and videos show a different side of the sustainable food movement. Understanding how multiple experiences play out in this larger paradigm shift regarding food only gives us a better understanding of its long-term impact and effectiveness.

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