Ep. 2 - Black Slow Food: A Local Food Story with Chef Isaiah Martinez Just Food

Description:
What is Black slow food? What are the key aspects that make up a sustainable food business? What does it mean to celebrate Black food? And what are doubles?

In this episode, we will meet food cart owner, entrepreneur, and chef, Isaiah Martinez and hear about what it means to be a business that practices sustainability and slow food in the Pacific Northwest (PNW) of the United States. We will also discuss food waste in the U.S. and what it looks like to mix West Indian food with the PNW.

Show Notes - Links to related content:
- Yardy Eugene Website: https://www.yardyeugene.com/
- Yardy Eugene Social Media: https://www.instagram.com/yardy.eugene/
- Slow Food Movement Website: https://www.slowfood.com/

Tips for reducing your food waste:
- Reducing Food Waste: Eight Tips for Home Cooks - https://www.nrdc.org/stories/reducing-food-waste-eight-tips-home-cooks
- 10 Easy Ways to Reduce Food Waste at Home https://www.goingzerowaste.com/blog/10-easy-ways-to-reduce-food-waste-at-home/

Related Readings for those who are interested:
- Blackness and Food Resilience: Black Culinary Epistemologies, the Slow Food Movement and Racial Justice - Marilisa C. Navarro

*Shameless plug* If you have not already followed Just Food on Spotify, Apple Podcast, or SoundCloud, hit that Subscribe button! Also, check out our first episode: Good Food vs. Bad Food with Dr. Galen Martin and Maya Gurewitz.

If you want to be a guest, have suggestions for topics, or have any questions feel free to email justfoodpodcast@gmail.com or message the host, Victoria Ginzburg, on Instagram @justfoodpod

Thanks for all the support and for listening! Stay tuned for future episodes.