Community building dinner and community mobilization roundtable discussions centering Black and Latina Trans women
Community building dinner and community mobilization roundtable discussions centering Black and Latina Trans women
It's like if a cannabis-networking job fair had a baby with an underground art exhibition.
If you havn't heard, Illinois recently became the 11th state to legalize adult-use cannabis. While this plant has both medicinal and therapeutic benefits, the broader cannabis industry has the power to bring about systemic change and a new era of racial equity in the state of IL.
The team behind Urbs in Horto believes it's important to immediately plant the seeds for conscientious consumerism in the cannabis space, and for consumers and non-consumers alike to understand the value in advocating for an equitable and conscious cannabis industry in Illinois.
Attendees will learn how they can do their part in advocating for an equitable cannabis industry in IL., hear more general information about the benefits of the plant, show their resumes to prospective cbd/cannabis companies looking to hire, experience multi-sensory projection mapping, and mingle with some of the dopest underground artists in Chicago.
Chef Fresh provided inspired meals for the private Urbs in Horto roundtable dinner.
Topic of discussion: How can we, as cannabis consumers and non-consumers alike, use our respective platforms to advocate for a conscious and equitable adult-use cannabis industry in Illinois?
In recognition of Asian-American Pacific Islander month, participate in an active and lively cooking demonstration focused on Asian inspired dishes.
Join us as Chef Fresh prepares a quick and healthy dish. Learn a new recipe and try the great food prepared.
Chef Fresh is super excited to be invited by 1149 Cooperative to feed attendees at the 2019 PGM ONE Summit.
The 2019 PGM ONE Summit is an affinity space for 350 People of the Global Majority (PGM) from all over the US to share, learn, collaborate, heal, celebrate, connect, and work towards a vision for racial justice in environmentalism that is about collective liberation and that is intersectional.
1149 Cooperative combines a collective gallery, community apothecary, and event planning with room for creators in the food justice movement to incubate their own business and collaborate on the 1149 lunch menu.
Gingerbread People- A Cooking Class and Fundraiser
Tickets at https://gingerbreadpeople.brownpapertickets.com
Looking for a great gingerbread recipe? Or a fun night raising funds for Fresher Together?
Want to spend a night relaxing and decorating cookies?
JJ Ueunten of Blue Turtle Body Work is teaching their yummy gingerbread recipe to all who attend this event.
And trust us, it's a delicious recipe. You'll leave with a goody bag equipped with what you need to make your own batch as well as discounts off fabulous things like massages and food.
All funds raised for this event will go toward Fresher Together's - An Airstream and a Dream.
Check out our fundraiser and please give even if you can't attend.
http://gofundme.com/an-airstream-and-a-dream
Fresher Together is a collaborative food project for healing, economic development, training, and retreat. We are currently raising funds to purchase a used Airstream trailer and startup costs for the 2019 Season.
This space is in a private residence and is wheelchair accessible. If you have any dietary restrictions please let us know so we can accommodate. We will need to know if we need a certain amount of vegan and gluten free options in advance.
Suggested Ticket price is $35 and up but we are offering a sliding scale between $15 and $35.
And if you can't attend, we invite you to reach out and donate to support this work and share our fundraiser campaign and info about this class with others. Or buy a ticket for someone who wants to attend and can't afford it. Simply buy a ticket and when asked what your dietary restrictions are write "Community". We will find someone who wants to attend and make sure they can.
If you know me you know I talk about living in small spaces a lot. Elaborate dreams of transforming shipping containers, building tiny houses on land, and of course airstreams. Silver bullet looking spaceships that make my heart warm.
I’m looking for support as I'm raising half of the money I need to purchase a used Airstream and start up Fresher Together Farms. The Airstream is a place that will provide stable affordable on site housing while I continue to build on my farming dreams. It’s a place for me to call home.
Fresher Together is a collaborative food project for healing, economic development, training and retreat. I look forward to sharing more info about this new project very soon including the launch of the website. Fresher Together Farms will focus on mushrooms,culinary and medicinal herbs, and foundational flavorful alliums and other produce items and aromatics (i.e. garlic, shallots, onions, leeks, ginger, etc). This farm plans to be a chance for economic development and skill training and development for those in community that need it most. The farm will not only grow food but develop value added products that also allow an opportunity for culinary and product training in addition to farming. We look forward to drastically minimizing waste by not only offering fresh and dried products, but also drinks, tea blends, sauces, and other items.
As I embark on this journey I’m looking to raise half of the $15,000 I need and earn the other half.
GoFundMe: https://www.gofundme.com/an-airstream-and-a-dream/
Zelle/Chase Quickpay : Reach out to me for my email address
Cash App : $Cheffresh82
Venmo: @ChefFreshRoberson
Paypal: paypal.me/ChefFresh
We usually keep salads in our healthy lunch toolkit, but they can easily become boring real quick. This workshop is a introduction of how to take your salads to the next level every time. Including instructions on making your own dressings to developing flavor profiles and textures that keep you excited , this workshop will have attendees thinking about salads in a new light.
True to Life Foundation will be partnering with the Urban Growers Collective Fresh Moves Mobile Market!
Free!
"Rooted in Growing Food, we cultivate nourishing environments which support health, economic development, healing and creativity through urban agriculture." (UGC)
Rainbow Alliance and Living In Color are proud and thrilled to bring you Black Queer Utopia Fest!
Black Queer Utopia Fest is a sensory experience where participants walk into a utopia immediately be introduced to a radical imagining of a perfect place for Black queer folk. Attendees will be engaged on all levels through taste, touch, hearing, sight, and smell. We plan to bridge artistry and academia by showcasing Black queer Utopias of all kinds from speakers on food justice and trans inclusivity to Burlesque and Vogue performances.
We will be featuring Chicago artists Cruel Valentine, Chef Fresh , LaSaia Wade, Vogueing Legends: Mother Myah, Mother Bionca, Mother Angel, DJ Dapper and graduate/undergraduate student performers: Gavin Williams, Sterling Harris, Nic Watkins, Marius Blake Dania and Darcelle Pluviose. In addition to the performances, we will have tarot card reader Jasmine Barber and art vendor: Kimani Isaac. Black Queer Utopia Fest aims to promote social justice education and inclusivity on Northwestern’s Evanston campus by creating a platform for Black queer artists and activists to share their personal vision of a utopia for Black queer people.
There will be a full dinner of vegan and nonvegan Jamaican food!
The festival will take place October 21, 2017 5:30pm-9pm at Parkes Hall 122 (1870 Sheridan Road Evanston, IL, 60208) and will be free and open to all in the Evanston/Chicago community. We are committed to creating a space accessible to bodies of all abilities, so we will have sign language interpreters throughout the entire event.
A sharp knife–and knowing how to use it correctly–is one of the most important tools in the kitchen. It can also be one of the most intimidating!
In this hands-on class, you’ll learn how to use your knives and other time-saving kitchen utensils with ease and confidence. We know that chopping can get exhausting and work up an appetite, so we’ll finish at the farm table to enjoy a lovely meal made with all our practice cuts. Join us in an evening of confidence-building in the kitchen!
This class is BYOB and vegan/vegetarian friendly.
Class is located at the Community Cooking School on the 2nd floor.
Tickets can be purchased here.
Join us once a month for this demo/lecture series focusing on health and wellness in partnership with Swedish Covenant Hospital.
This month’s topic: Spices to Improve Your Health
From seasonal allergies to memory maintenance, modern science is disclosing the many positive effects of spices and herbs as a weapon against a variety of illnesses. Join Syeda Farid, Registered Dietitian at Swedish Covenant Hospital and Galter Life Center, and Chef Fresh, Peterson Garden Project’s Resident Chef, as they demonstrate how the right application of spices and herbs can improve your health.
This class is designed for adults ages 55+, but all are welcome.
Class is located at the Community Cooking School on the 2nd floor.
Tickets can be purchased here
Chef Fresh's food will be featured as the center of Anna Martine Whitehead's SPREAD performance.
S P R E A D uses dance, improvised sound, and a live installation to draw audiences into the wild expansiveness of Black time. Time in the key of Black is almost impossibly extended, variably truncated, and necessarily reversed, chopped, screwed, and remixed. As theorized in S P R E A D, Black time is erotic time in Lorde’s sense of the erotic: joyful, feminine, and bonded to each other. As we walk into a future haunted by the worst of our past selves and ratcheted up by social media and a national affair with virtual reality, S P R E A D offers a meditation on survival. If there were ever a time to study the longevity of blackness, it is now.
Anna Martine Whitehead uses movement and language to practice escaping the Planet Earth. Their solo performances, videos, and collaborations have been presented in North America and Europe, and they have contributed significantly to the work of Keith Hennessy, Jefferson Pinder, Julien Previeux, Every house has a door, and taisha paggett, amongst others. They write about Black performance in the contemporary art world and have contributed to an array of texts on queer dance, performance, and social practice, including a regular column in Art Practical, and a chapter in the forthcoming "Meanings and Makings of Queer Dance," edited by Clare Croft. Their first chapbook "TREASURE | My Black Rupture" debuted this past Spring.
”Out/In Aka” is solo performance drawing upon Mitsu Salmon’s grandmother Takoko’s history of fleeing to the countryside after WW2 in Japan as connected to her own life. The piece will interweave sound, voice, Butoh, sculpture and fractured narratives. She will collaborate with sound artists Simon Briggs and Ryotaro Sudo to create a soundscape for the piece. The work will explore how personal and family memories connect and collide, how ancestors are held and expressed in my body and the healing qualities of nature.
Tickets can be purchased here
Join us one Sunday a month for an inter-generational cooking class! Each month, we’ll cover a new food topic, cook together, and sit down at the end of class to share the meal we’ve created. All ages welcome.
FEBRUARY’S TOPIC: MARDI GRAS
Laissez les bons temps rouler! Let the good times roll! In this class. we’ll channel the flavors of New Orleans for a Mardi Gras feast and discuss the influences of this delicious and unique regional cuisine. Of course there will be King Cake!
Class is located at the Community Cooking School on the 2nd floor.
Tickets can be purchased here.
Chef Fresh's food will be featured as the center of Anna Martine Whitehead's SPREAD performance.
S P R E A D uses dance, improvised sound, and a live installation to draw audiences into the wild expansiveness of Black time. Time in the key of Black is almost impossibly extended, variably truncated, and necessarily reversed, chopped, screwed, and remixed. As theorized in S P R E A D, Black time is erotic time in Lorde’s sense of the erotic: joyful, feminine, and bonded to each other. As we walk into a future haunted by the worst of our past selves and ratcheted up by social media and a national affair with virtual reality, S P R E A D offers a meditation on survival. If there were ever a time to study the longevity of blackness, it is now.
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Anna Martine Whitehead uses movement and language to practice escaping the Planet Earth. Their solo performances, videos, and collaborations have been presented in North America and Europe, and they have contributed significantly to the work of Keith Hennessy, Jefferson Pinder, Julien Previeux, Every house has a door, and taisha paggett, amongst others. They write about Black performance in the contemporary art world and have contributed to an array of texts on queer dance, performance, and social practice, including a regular column in Art Practical, and a chapter in the forthcoming "Meanings and Makings of Queer Dance," edited by Clare Croft. Their first chapbook "TREASURE | My Black Rupture" debuted this past Spring.
”Out/In Aka” is solo performance drawing upon Mitsu Salmon’s grandmother Takoko’s history of fleeing to the countryside after WW2 in Japan as connected to her own life. The piece will interweave sound, voice, Butoh, sculpture and fractured narratives. She will collaborate with sound artists Simon Briggs and Ryotaro Sudo to create a soundscape for the piece. The work will explore how personal and family memories connect and collide, how ancestors are held and expressed in my body and the healing qualities of nature.
Tickets can be purchased here
Chef Fresh's food will be featured as the center of Anna Martine Whitehead's SPREAD performance.
S P R E A D uses dance, improvised sound, and a live installation to draw audiences into the wild expansiveness of Black time. Time in the key of Black is almost impossibly extended, variably truncated, and necessarily reversed, chopped, screwed, and remixed. As theorized in S P R E A D, Black time is erotic time in Lorde’s sense of the erotic: joyful, feminine, and bonded to each other. As we walk into a future haunted by the worst of our past selves and ratcheted up by social media and a national affair with virtual reality, S P R E A D offers a meditation on survival. If there were ever a time to study the longevity of blackness, it is now.
--
Anna Martine Whitehead uses movement and language to practice escaping the Planet Earth. Their solo performances, videos, and collaborations have been presented in North America and Europe, and they have contributed significantly to the work of Keith Hennessy, Jefferson Pinder, Julien Previeux, Every house has a door, and taisha paggett, amongst others. They write about Black performance in the contemporary art world and have contributed to an array of texts on queer dance, performance, and social practice, including a regular column in Art Practical, and a chapter in the forthcoming "Meanings and Makings of Queer Dance," edited by Clare Croft. Their first chapbook "TREASURE | My Black Rupture" debuted this past Spring.
”Out/In Aka” is solo performance drawing upon Mitsu Salmon’s grandmother Takoko’s history of fleeing to the countryside after WW2 in Japan as connected to her own life. The piece will interweave sound, voice, Butoh, sculpture and fractured narratives. She will collaborate with sound artists Simon Briggs and Ryotaro Sudo to create a soundscape for the piece. The work will explore how personal and family memories connect and collide, how ancestors are held and expressed in my body and the healing qualities of nature.
Tickets can be purchased here
* note* Apologies for the mis labeling of the naming of this class - This class title should have been listed everywhere as Southern- Not Fried, as opposed to Cooking Southern Food. This Class's theme is on oven frying food instead of deep fat frying.
Deep frying isn’t always on the approved list if we have restrictive eating plans, but there are times when you miss that crunch and juiciness of a piece of fried chicken, fish, or even french fries. In this class, we’ll teach you how to replicate that Southern-fried crunch and flavor without the deep fryer!
Class is located at the Community Cooking School on the 2nd floor.
Tickets can be purchased here
Boxes of chocolate candy may pack the shelves in February, but chocolate is delicious in more than just dessert! In this, class we’ll talk about incorporating chocolate into a wide range of recipes, how to buy it, how to use it. Of course we’ll make some savory and sweet dishes to satisfy your chocolate cravings.
NOTE: This class is designed for adults 55+. Young people can participate as volunteers.
Class is located at the Community Cooking School on the 2nd floor.
Tickets can be purchased here
A sharp knife–and knowing how to use it correctly–is one of the most important tools in the kitchen. It can also be one of the most intimidating!
In this hands-on class, you’ll learn how to use your knives and other time-saving kitchen utensils with ease and confidence. We know that chopping can get exhausting and work up an appetite, so we’ll finish at the farm table to enjoy a lovely meal made with all our practice cuts. Join us in an evening of confidence-building in the kitchen!
This class is BYOB and vegan/vegetarian friendly.
Class is located at the Community Cooking School on the 2nd floor.
Tickets can be purchased here
Leaders in the food world as they come together to share their perspective on how farming, social justice and the culinary arts can be a powerful tool to make change locally, nationally and internationally.
Every two years, hundreds of people from around the world travel to Milwaukee to participate in an intensive three day conference that covers urban aquaculture, urban farming, planning strategies, education, youth programming, food policy and food justice. Participants include: farmers, academics, chefs, policy makers, organizers, and people from countless other walks of life. Our conference theme for 2016 is Let's Scale it Up! Growing Food and Farmers: Best practices in growing, distribution and community building. It is time for the Good Food Revolution to scale up and really push ourselves to move beyond just one garden or one market but how can we make things better for ourselves, our neighbors, and our world.
Join Project Fierce Chicago at our 3rd Annual Breakfast N Beds fundraiser on November 13, 2016, from 1:00pm-4:00pm at the Segundo Ruiz Belvis Cultural Center at 4046 West Armitage Avenue. There will be yummy food and brunch cocktails, awesome performances, and silent auction and raffle items donated buy local businesses, artists and community.
Your support at this year's fundraiser will go towards us being able to open our transitional housing program for LGTBQ young people experiencing homelessness in 2017. We are looking forward to celebrating an awesome year of growth! This year has been really special for Project Fierce, as we have been rehabbing our home and we were able to hire our first staff member!
Ticket prices are on a sliding scale:
$30, $50, $70
Group tickets:
$250-5 tickets
$500-10 tickets
No one will be turned away for lack of funds.
Fall is time for harvest–join us to celebrate what we’ve grown this year in our gardens and in our community!
This special collaboration dinner between Chef Fresh, PGP’s Resident Chef, and Alvin Yu, PGP board member and owner of Fyusion Dining, will feature four courses highlighting what “homegrown” means to them.
The evening will also feature a special harvest cocktail created just for the evening by Jen Berman and sponsored by FEW Spirits! And wine pairing compliments of our sponsor Tangley Oaks Wines.
