East Side Food Stories

This past summer I partnered with Urban Roots MN and centered my work around land-based education, generational storytelling, and youth empowerment. Urban Roots is a Saint Paul based organization that employs youth, who face barriers to employment, in one of three programs; land conservation, market garden, and cook fresh. Youth interns work alongside staff educators and mentors with the common goal to build cohesive and resilient community on the East Side. 

When I met with Urban Roots director, Hayley Ball, for the first time, I emphasized my interest in storytelling as a tool for community resilience and the preservation of intergenerational knowledge. Immediately, she thought of Nethmi Bathige, a previous Macalester OCSE intern and recent graduate. Nethmi had begun to collect community recipes and an accompanying food story with the intention to create recipe cards that could be distributed at the weekly Urban Roots Farmer’s Market stand. Coming onto the project, I had many dreams of how these stories could take on new life, and gratefully I was able to talk with Nethmi about ways to honor her intentions with this work. 

I spent my first few weeks with Urban Roots attending meetings, visiting the farm and conservation sites, digging up displaced grasses, planting squash, and weeding raspberries with summer school students. I floated my ideas around with people I met, telling them I was here to work on a storytelling project with my school. Every time I suggested a cookbook, staff and youth alike would exclaim their curiosity and excitement about being a part of this project, how that had been something they had always wanted to do with Urban Roots.

Following the excitement of our community, I dived back into Nethmi’s work with the new intention to interview community members, Urban Roots staff, and Youth Interns, ask them to share a recipe, and a written or oral first-person story to accompany. We sent an email to all interns, asking if anyone would be interested in working on this project – which is what began the Food Stories Crew. I brought guest chefs in, both community members and staff, to work with the crew and myself. Together we chopped vegetables, discussed ingredients, shared stories of food, and sat together over the meal we made. I was able to check out multiple professional cameras through the Macalester DRC which allowed youth to take photos of our chef experiences that would later be added to the cookbook.