MARCH 15 | Food Knowledge is Power: How to Eat Well on a Budget with Chef Juliet “JuJu” Harris
Chef Juliet “JuJu” Harris
Tuesday, March 15 | 6:45pm – 8:15pm
This free streaming program requires registration.
Join Chef Juliet “JuJu” Harris as she prepares a recipe from her recently revised cookbook, Healthy and Homemade: Eating Well on a Budget. Chef Harris sheds light on the food insecurity that many D.C. residents face and how organizations and educators are working with community members to build a healthier and more equitable and just food system. At the heart of this work is the belief that food education is a key aspect of food access. Building on that idea, Chef Harris demonstrates that healthy eating does not need to be expensive, time-consuming, or difficult.
Additional Programs with the Food for the People: Eating and Activism in Greater Washington series
February 22: Bakers Against Racism: The Power of Community Activism through Food
May 10: Food for the Body and Soul: Advocating for Community through Culinary Traditions
About the Food for the People Program Series
This spring series of virtual cooking demonstrations and conversations features women chefs in the greater Washington, D.C., area. The programs highlight their work to achieve food justice and community empowerment. Drawing from the Smithsonian’s Anacostia Community Museum’s new exhibition, Food for the People: Eating and Activism in Greater Washington, the focus is on women’s roles as changemakers and community leaders in the past—and during recent challenges.
The collaboration among two Smithsonian museums and Smithsonian Associates offers fresh insights into American culture, past and present, through the lens of food. Each program is hosted by Smithsonian moderators and features a guest chef who prepares a recipe and explores the history and tradition behind its ingredients, culinary techniques, and community meaning. The chefs also shed light on their personal stories and their activism and advocacy in and around the Washington area.
Discover how food lies at the heart of cultural identities and can be used to communicate fundamental values of racial and social justice.
Programs are presented with support from the Smithsonian American Women’s History Initiative.